Statements (95)
| Predicate | Object |
|---|---|
| gptkbp:instance_of |
gptkb:beef
|
| gptkbp:availability |
found in charcuteries
|
| gptkbp:average_temperature |
internal temperature of 160° F
|
| gptkbp:color |
dark brown
|
| gptkbp:constructed_in |
spices
herbs pork fat |
| gptkbp:cooked |
grilled
fried boiled |
| gptkbp:cooking_method |
simmering
baking slow cooking recommended often taught in culinary schools boiled or fried |
| gptkbp:cooking_time |
approximately 30 minutes
|
| gptkbp:cuisine |
gptkb:cuisine
|
| gptkbp:cultural_dish |
associated with rural French traditions
|
| gptkbp:cultural_references |
featured in French literature
|
| gptkbp:cultural_significance |
regional dish
part of French culinary heritage traditional dish in France |
| gptkbp:famous_dish |
gptkb:dessert
sautéed vegetables blood pudding |
| gptkbp:famous_event |
Fête de la Boudin
|
| gptkbp:festive_occasions |
served during celebrations
|
| gptkbp:flavor |
spices and herbs
|
| gptkbp:flavor_profile |
rich
rich and savory |
| gptkbp:food_options |
contains animal blood
|
| gptkbp:garnished_with |
parsley
|
| gptkbp:gourmet_variations |
truffle Boudin Noir
|
| gptkbp:has_variations |
Boudin Noir aux oignons
|
| gptkbp:historical_context |
gptkb:traditional_food
peasant food dates back to medieval times |
| https://www.w3.org/2000/01/rdf-schema#label |
Boudin Noir
|
| gptkbp:ingredients |
may include spices like nutmeg
|
| gptkbp:is_often_accompanied_by |
gptkb:pickles
gptkb:bread gptkb:mustard onions |
| gptkbp:is_often_served_with |
fat
|
| gptkbp:is_popular_in |
gptkb:Brittany
gptkb:Normandy gptkb:Occitanie gptkb:Nouvelle-Aquitaine |
| gptkbp:is_served_by |
sliced and pan-fried
|
| gptkbp:main_ingredient |
pork blood
|
| gptkbp:marketed_as |
produced by charcutiers
|
| gptkbp:notable_song |
apple sauce
|
| gptkbp:nutritional_value |
high in protein
high in iron |
| gptkbp:origin |
gptkb:France
|
| gptkbp:pairing |
gptkb:wine
|
| gptkbp:pairing_with_bread |
often served with crusty bread
|
| gptkbp:popularity |
popular in winter months
|
| gptkbp:presented_by |
sliced
whole |
| gptkbp:produces |
stuffed into casings
|
| gptkbp:region |
gptkb:Boudin_Noir_de_Poitou
Brittany and Normandy |
| gptkbp:regional_dish |
specific to certain French regions
|
| gptkbp:safety |
must be cooked thoroughly
|
| gptkbp:served_in |
apples
onions sauerkraut potatoes mashed potatoes |
| gptkbp:serving_temperature |
gptkb:true
best served warm |
| gptkbp:shelf_life |
refrigerated for several days
|
| gptkbp:taste |
earthy and robust
|
| gptkbp:texture |
smooth
smooth and creamy |
| gptkbp:texture_when_cooked |
soft
|
| gptkbp:traditional_food |
gptkb:artisans
cultural events gatherings celebrations community feasts harvest festivals street food festive occasions charcuterie local fairs holiday meals food markets regional recipes preservation methods family recipes |
| gptkbp:varieties |
regional variations
|
| gptkbp:bfsParent |
gptkb:Algeria
|
| gptkbp:bfsLayer |
4
|