|
gptkbp:instance_of
|
gptkb:beef
|
|
gptkbp:availability
|
restaurants
butcher shops
gourmet stores
|
|
gptkbp:color
|
gptkb:white
|
|
gptkbp:cooking_equipment
|
gptkb:cooking
pot
sausage stuffer
|
|
gptkbp:cooking_method
|
simmering
baking
grilled
emulsification
poached
|
|
gptkbp:cooking_time
|
1 hour
|
|
gptkbp:cuisine
|
gptkb:cuisine
|
|
gptkbp:cultural_influence
|
influenced by German sausages
influenced by Italian sausages
part of French gastronomy
|
|
gptkbp:cultural_significance
|
gptkb:traditional_food
holiday food
|
|
gptkbp:flavor_profile
|
mild
|
|
gptkbp:garnished_with
|
fruits
vegetables
herbs
|
|
gptkbp:has_variations
|
gptkb:Boudin_Noir
gptkb:Boudin_de_Puy
|
|
gptkbp:historical_context
|
originated in the Middle Ages
associated with rural cuisine
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Boudin Blanc
|
|
gptkbp:main_ingredient
|
gptkb:bread
gptkb:pork
gptkb:milk
|
|
gptkbp:nutritional_value
|
high in protein
contains carbohydrates
contains fat
|
|
gptkbp:occasion
|
festive meals
|
|
gptkbp:origin
|
gptkb:France
|
|
gptkbp:pairing
|
gptkb:wine
gptkb:mustard
|
|
gptkbp:presented_by
|
served hot
sliced
|
|
gptkbp:produces
|
seasoned with spices
stuffed into casings
|
|
gptkbp:region
|
gptkb:Brittany
gptkb:Nouvelle-Aquitaine
|
|
gptkbp:served_in
|
gptkb:sauce
|
|
gptkbp:serving_temperature
|
warm
hot
|
|
gptkbp:texture
|
smooth
|
|
gptkbp:bfsParent
|
gptkb:Algeria
gptkb:Julia_Child
|
|
gptkbp:bfsLayer
|
4
|