Blood rings
OK, I developed a taste for British and French blood sausages. I recently bought some German “blood rings” (consisting of pork blood, pork fat, and not much else), and my experiments with them have not been a rousing success. Heating them up seems to reduce them to a Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude