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Chef's surprise [May. 26th, 2014|12:05 pm]
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The high point of the meal was a dark, mysterious-looking truffle. It was all I've ever dreamed of in a dish. It was a bit like chocolate, but with an acidic quality. It looked like a dessert and was sweet, but also savoury. It had the texture of damp coal dust, and legs like a glass of vintage wine. My face told them I had no idea what I was eating. It was a morcilla, they said, made with sturgeon's blood. A black pudding.

Chris Moss dines out in Malaga, Guardian 24.05.2014

I would be more surprised by this had the not been a high point of our pre-Christmas Argentine dinner with helenraven - I described it at the time as "like clouds of savoury soot".

Still, sturgeon's-blood black pudding - who knew?

(Deleted comment)
[User Picture]From: shewhomust
2014-05-26 05:17 pm (UTC)
In England we fry it with bacon and apple - but lingonberry jam sounds good!
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[User Picture]From: nineweaving
2014-05-26 05:56 pm (UTC)

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[User Picture]From: shewhomust
2014-05-26 07:18 pm (UTC)
Oh. Yes, I see what you mean - though it had not occurred to me!
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