Southern Comfort Iced Sun Tea
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Iced Sun Tea
Ingredients
4 to 8 regular tea bags
Make the tea:
Put 4 to 8 tea bags into a clean 2 quart or gallon glass container (4 teabags for a 2-quart container, 8 tea bags for a gallon container). Fill with water and cap.
Place in the sun:
Place outside where the sunlight can strike the container for about 3 to 5 hours. Move the container if necessary to keep it in the sun. When the tea has reached its desired strength, remove it from the sun and put it in the refrigerator. You may or may not want to remove the tea bags at this point. I usually don't.
Store the tea:
The tea will probably taste more mellow than what you are used to from using boiling water. The slow steeping has a way of bringing out a slightly different flavor from the tea. Also, because you didn't use boiling water, you should refrigerate the tea and drink it up pretty quickly—a day or two. It will not keep as well as iced tea made from boiling water.
Boudin Noir
Boudin noir is a traditional French sausage made with pork, fried onions, fat, and blood. Belgian, Catalan, and Cajun cuisine also features this sausage, and variations on this dish are eaten in many cultures.
By tradition, boudin noir is a fresh sausage. When families slaughtered pigs, making blood sausage was one way to ensure that every part of the pig was used and the sausage was often eaten on the same day of the slaughter by members of the family and the slaughtering crew. The dish is a staple of French charcuterie, the French culinary tradition that revolves around making cooked and cured meats, and is made fresh every day in some butcher shops.
The filling of the sausage is customized by the individual cook. Cooks simmer onions in cubes of fat, stir in ground pork, and add blood that has been continuously stirred to prevent clotting. The filling is poured, rather than forced, into sausage casings that may be left as long tubes or twisted to create links. Once the sausage has set, it can be steamed, fried, or otherwise prepared by the cook. It is common for boudin noir to be heavily spiced during its preparation and there are regional spicing preferences. As a result, sausages from different locations can taste quite different.
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