Top 5 Freaky French Foods We’re Still Scared To Eat
May 22, 2012
Bone marrow, not on Tory’s list but, maybe it should be? (Roboppy)
I consider myself an adventurous eater, and from an early age, I had a French-leaning palate. As soon as I learned to chew solid foods, I began inhaling Roquefort, paté, and on occasion, entire sticks of butter. But despite my penchant for richness, there are certain French foods that still scare the living daylights out of me. In some cases, it’s the result of a past trauma, and in others, it’s just an instinct that whispers in my ear, “Run far and fast away from this food.” These are the items on my Do-Not-Eat list:
Boudin noir and mashed potatoes (Roboppy)
1. Boudin noir (a.k.a. blood sausage) is just that: a disturbingly purple sausage full of pork and pig’s blood. The name alone is enough to make any rational person run for the hills, but then of course, there’s the taste. Have you ever been on a car trip and passed through rural territory, only to have your air supply adulterated by the putrid smell of cow and pig manure? That’s pretty much what blood sausage tastes like, only more potent, because this time you’re not just smelling it, you’re eating it. Continue Reading »
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