Thoughts from a Chef
  • Reads 2
  • Votes 1
  • Parts 1
  • Time <5 mins
  • Reads 2
  • Votes 1
  • Parts 1
  • Time <5 mins
Ongoing, First published 3 days ago
1 new part
This came as an inquiry from a follower on a social media sight, asking for an answer to boudin noir from Martinique. At least that's what I thought...see how this little narrative sparks joy and interest in the history of cased meats around the globe.
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