Recent comments in /f/food

bb_potatoes t1_j2c0a4m wrote

Reply to [Homemade] Arancini by Bloodfart2112

I grew up on rice balls. We make them with ground pork, ground beef, peas, and mushrooms. (My grandma is Sicilian) I went vegetarian two years ago and this is my third holiday season without meat and my mom made them this year with just cheese and I cried. Lol

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xopher_425 t1_j2by4i7 wrote

Reply to [Homemade] Arancini by Bloodfart2112

How funny, just saw a new restaurant named "Sicilian street food", I was telling my friend about these very items, and then I see your post. Had them in Rome, and how can one not love them?? I'll be trying them soon, and some vegetarian versions for that friend. Thank you.

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HogarthTheMerciless t1_j2bwzde wrote

Reply to comment by borski88 in [Homemade] Arancini by Bloodfart2112

Yeah those are Boudin Balls. Made of the same filling as boudin sausage rolled in batter and fried.

https://en.m.wikipedia.org/wiki/Boudin

>Cajun boudin blanc, made from a pork and rice mixture (much like dirty rice) in pork casings. Often includes pork liver and heart. Generally simmered or braised, although it may also be grilled.

>Boudin ball: A Cajun variation on boudin blanc. Instead of the filling being stuffed into pork casings, it is rolled into a ball, battered, and deep-fried.[

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