Comments on: Cajun boudin balls and Dolcetto (how’s that for fusion?) http://dobianchi.com/2009/12/26/cajun-boudin-balls-and-dolcetto-hows-that-for-fusion/ Negotiating the Epistemologic Implications of Oenophilia Thu, 31 May 2012 14:40:58 +0000 hourly 1 http://wordpress.com/ By: tracie b http://dobianchi.com/2009/12/26/cajun-boudin-balls-and-dolcetto-hows-that-for-fusion/#comment-4857 Sun, 27 Dec 2009 15:25:02 +0000 http://dobianchi.com/?p=6158#comment-4857 vinogirl–not just fried sausage, but fried sausage with RICE in it. yum!

]]> By: Marcus http://dobianchi.com/2009/12/26/cajun-boudin-balls-and-dolcetto-hows-that-for-fusion/#comment-4855 Sun, 27 Dec 2009 07:06:22 +0000 http://dobianchi.com/?p=6158#comment-4855 I was wondering how I could my under $20 Dolcetto open this holiday season. Boudin balls sound great! In Quebec, Boudin is blood sausage, a traditional Quebecois specialty!

(Pam and Melvin’s definitely sound the more appetizing of the two.)

]]> By: Vinogirl http://dobianchi.com/2009/12/26/cajun-boudin-balls-and-dolcetto-hows-that-for-fusion/#comment-4853 Sat, 26 Dec 2009 19:34:13 +0000 http://dobianchi.com/?p=6158#comment-4853 What’s not to love about fried sausage? :)

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