|
gptkbp:instance_of
|
gptkb:beef
|
|
gptkbp:availability
|
seasonal
|
|
gptkbp:color
|
gptkb:black
dark red
|
|
gptkbp:cooking_method
|
grilling
boiling
simmering
stuffing
French cooking classes
charcuterie workshops
|
|
gptkbp:cooking_time
|
30 minutes
|
|
gptkbp:cuisine
|
gptkb:cuisine
|
|
gptkbp:cultural_events
|
French culinary competitions
Poitou food festivals
|
|
gptkbp:cultural_significance
|
traditional French cuisine
|
|
gptkbp:famous_dish
|
boudin with apples
boudin with lentils
|
|
gptkbp:flavor_profile
|
rich
savory
|
|
gptkbp:garnished_with
|
parsley
onion rings
|
|
gptkbp:has_variations
|
gptkb:Boudin_Blanc
gptkb:Boudin_de_Lait
|
|
gptkbp:historical_context
|
medieval France
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Boudin Noir de Poitou
|
|
gptkbp:ingredients
|
spicy version
herb-infused version
|
|
gptkbp:local_cuisine
|
gptkb:Chef_Jean-Pierre
gptkb:Chef_Michel
|
|
gptkbp:main_ingredient
|
onions
pork blood
fat
|
|
gptkbp:nutritional_value
|
high in protein
high in fat
contains iron
|
|
gptkbp:origin
|
gptkb:Poitou,_France
|
|
gptkbp:pairing
|
gptkb:wine
apple cider
|
|
gptkbp:popularity
|
regional specialty
|
|
gptkbp:presented_by
|
sliced
|
|
gptkbp:produces
|
1 hour
|
|
gptkbp:safety
|
cook thoroughly
store properly
|
|
gptkbp:served_in
|
sauerkraut
potatoes
|
|
gptkbp:serving_temperature
|
hot
|
|
gptkbp:shelf_life
|
refrigerated for 1 week
frozen for 3 months
|
|
gptkbp:texture
|
smooth
creamy
|
|
gptkbp:bfsParent
|
gptkb:Boudin_Noir
|
|
gptkbp:bfsLayer
|
5
|