Talk:Black soup

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I've seen a documentary on the Maasai which asserted that just warming blood stops it from clotting (and reliquifies it after it has started clotting). When you make vinaigrette, the mustard is the emulsifier - the vinegar doesn't perform that function. And a man from Sybaris hated it, ha! As I have observed, there are plenty of people who hate modern black pudding, so the testimony of a man from Sybaris is worthless. Having people on TV making this stuff and simply putting enough salt and vinegar into it to make it inedible for a laugh is a pointless exercise. Small amounts of vinegar are traditionally added to brawn or even lentil soups or stews to stop them from being bland (Worcestershire sauce is used for the same purpose by people who don't realise the value of vinegar on its own). Vince Calegon 16:05, 3 March 2017 (UTC) — Preceding unsigned comment added by Vince Calegon (talkcontribs)