Bloody Good Ice Cream

10 December, 202510 December, 2025 lamprey_kitchenLeave a comment

Ice cream in December, you ask? Well, it’s warm somewhere, isn’t it? And if it’s not toasty where you are, this ice cream is worth having even if it’s freezing outside. The recipe is fairly simple and straightforward, but the result is a wonderful assembly of flavor that will charm even the squeamish.

I first tried this ice cream at Salt & Straw, a well known ice creamery in the Pacific Northwest, many years ago. They’re infamous for their odd flavor combinations, especially during the holidays, and this is one of their Halloween specialties. It doesn’t return often, unfortunately, but that’s alright, as I can make it anytime now, and so can you!

Soondae Bloody Soondae : Korean Blood Sausage (순대)

19 June, 20196 September, 2019 lamprey_kitchenLeave a comment

What is soondae? The word looks an awful lot like sundae (it’s even commonly transliterated this way), but I can guarantee that most people would be fairly shocked to receive a plate full of plump sausages filled with blood and pig’s snout, rather than the sweet, frozen treat of their dreams. Soondae is a traditional Korean blood sausage similar to black pudding, though the starchy filler used is glutinous (sweet) rice. It’s a true sausage in that it is stuffed inside a casing much like morcilla or boudin noir. The texture is amazing, folks. It’s light, chewy, bouncy – quite reminiscent of mochi due to the sticky rice and pork snouts. It’s something you can become addicted to far too easily..