re: #299 CuriousLurker

Oh, hell no—a French sausage popular around Troyes, Lyon, Tours, Orlans, Eastern, and Northern France: Andouillette Warning: do not click if you’re within an hour or two of a meal.

Effing wikiwalking. Gotta learn to stay away from those dark alleys. I’m off in search of some brain bleach now.

Later, lizards.

There is a Jewish delicacy known as kishka, which means intestines. Sometimes called stuffed derma. All the kishka I have ever seen is a dough of flour (or matzah meal, or breadcrumbs), oil, and spices, wrapped in parchment paper and simmered in the same roasting pan as a brisket or turkey or chicken. I am told that back in the day they actually stuffed a kishka, but not usually done any more. Sometimes the dough is wrapped in turkey skin or chicken skin which makes it nice and crunchy.