Is breakfast the same in China as in usa?

Yeah, pretty much . . .

I used to love that as a kid.

We only had it at Christmas and Easter.

As an adult, I found a sausage shop that sold it, and got some.

Felt sick for 2 days.

Not as good as I remembered.

Didja have it fer breakfast?

yeah good is less than 2 days

Never had a blqck pudding xcept at the Hotel ner the Powt Office in EDublin. You forgot one thing about a "full" Irih breqkfst, tht being th frid sliced tomatoe with bredcrumbs on top.
I was not a fan of the "FIB" , I usually had some soda bread and butter with decaf coffee(SANKA) ande OJ. One thing about the Irish Republic, they seem to be concerned that their foods never be accused of having too much flavor..

NO, kishka is redolent with the flavors of the veal and garlic. Kishka,krakoska,karbienosi, and kielbasa are sausages to enjoy like the finest savory meats. Black pudding has a ediwsagreeable, irony taste to me and I always try to avoid it if its possible. (Household hint: Black pudding makes great carp bait), If that gves any idea about how low on the taste scale it lies. I dont like most blood foods like soups either.

Weve never really settled this issue about Western v Sino breakfasts

cha-yeah.

of cerse.

Kishka needs to be eaten hot with shots of vodka. You need the vodka to kill off the bacteria in the meat. No wonder you got sick.

All of the polish sausages need to be cooked severely before eating. I enjoy them after cooking over charcoal.

Kishka and scrambly eggs ,mmmmmmmmm
cut the blutwurst into carp size bait pieces.


Polish kishka has some blood with the flour meal while russian kishka does not. My gramma used to cook it in chicken stock .

Naw, I think it was the fat content.

Like farmer, we would eat it with scrambled eggs, no vodka.