Food Trends

» Jacqueline Church - I'm with you Mario!

Never met a sausage I didn't like (except for blood sausage I had on an Irish breakfast plate once...that may have been owing to the hungover state of the cook however, since everything on the plate seemed to have been forgotten on the grill for a bit...)

How excited are we about Iberico products just now available here? I can't wait...Chourice is quite popular here in the Boston area as we have sizeable Cape Verdean and Brazilian populations..

Kielbasa? Andouille? I've got favorites around the globe. Lapchong are a recent discovery for me. Chinese sausages that come in several varieties. Mmm mmm mmm...

See my post on brats for more of my ramblings...

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» Mary Luz Mejia - I'm with you Mario!

In response to I'm with you Mario! posted by JChurch:

Thanks for reading...Iberico products you say? Must look around for those up here as I am planning on changing tack and savouring the goodness of Spain in one of my upcoming articles. (Have to admit I prefer Spanish chorizo to Portuguese) Must agree with you on the blood sausage...ate it as a kid until I found out WHAT I was eating..."Dear Sweet Mother, how could you?"...look out for news on some dried African stuff too! Yummy. I promise.

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» Jacqueline Church - I'm with you Mario!

In response to I'm with you Mario! posted by cookbook:

We just had Hungarian sausages from Lobels and they were great, unlike others I've had. Fresh, not smoked, some garlic and a nice smokiness from the paprika.

Check out Lobel's selection. They have a bunch of types and their house-made hotdogs are amazing. Natural casings make all the difference.

Are there some in the Lobel's selection that we should try? Check out the hot grillers if you put an order together.
-Jackie

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