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Before I got married and settled down in W. Wales, I had never even heard of 'black pudding', let alone eaten it, till the day my bride served it up for dinner. How can any civilised person scoff such rubbish? Being a proud Englishman, my staple diet was/is 'pussers peas, mash tato and pork bangers --luvverly grub!
The only black pudding I enjoyed came from the 'Captains Cabin' in Kingston---I enjoyed it, but I didn't EAT it
Colin
Quote:
Originally Posted by Keith Tindell
Chitterling is a Middle English (1000-1400 AD) word for the small intestines of pigs, especially as they are fried or steamed for food. A 1743 English cookery book The Lady's Companion: or, An Infallible Guide to the Fair Sex contained a recipe for 'Calf's Chitterlings', and so the term 'chitterling' could be applied to any intestine, not just those of pigs. The recipe explained the use of calf's intestines in the recipe, which was similar to black pudding (the intestines were stuffed) with the comment that "these sort of ... puddings must be made in summer, when hogs are seldom killed." This recipe was repeated by the English cookery writer Hannah Glasse in her 1784 cookery book Art of Cookery.
But for all that, not my cup of tea.
K.
Quote:
Originally Posted by Tiger1
You take care also, Love and Hugs back.
Keep on popping in.
K XXX
chitterlings are enjoyed by people in the deep south of US.mainly poor coloured people .Usually deep fried(chittelings not the people)
I once asked my butcher why he got into the trade and said he always wanted to see his name in lights(think about it)
john sutton
Used to get those lights for the cat during the warQuote:
Originally Posted by john sutton
Thanks gulliver , glad I managed to eat it before the BOOM BOOM came. Im thinking these black things are indistructable. All the best to you and all my other shipmates on site. Hope everyone is keeping well .Quote:
Originally Posted by Gulliver
Black Pudding is pretty easy to get hold of in Limerick. I was looking for one that would break up easy. This more or less ruled out a butchers as butcher-made black pudding tends to be pretty indestructible - probably because most people "shallow" fry it as part of the morning-after-breakfast ritual. Shaws Black Pudding has no artificial additive or preservatives, and is a local prdouct. I didn't get to test how easily it broke up in the supermarket and my constant poking at and bending of different black puddings was drawing attention. So I decided to take a chance and luckily it broke up nicely. I added some Spanish Paprika and Black Pepper to my broken up Black Pudding - Haggis is spicier than Black Pudding so I wanted to knock that up a notch as well.
K.
I use a Butcher in Derbyshire called Howarths of Belper , They do a baked as well as Boiled Black pudding , and a black pudding Scotch Egg , which is delicious , at the Catton Hll Gamekeepers fair last year we bought black pudding flavoured pork sausage , they were brilliant too
Haggis and Irn-Bru:
British soldiers show the Americans how it's done as they host Highland Games in Afghanistan (all washed down with haggis and Irn-Bru)
Morale boost for forces after recent deaths of three comrades:
Read more: British soldiers show the Americans how it's done as they host Highland Games in Afghanistan (all washed down with haggis and Irn-Bru) | Mail Online
here in spain there are many diferent types of black pudding(morcilla).Each area has its own style and they vary greatly.My favourite is Morcilla de Burgos made in the city of Burgos.Its not too garlicy and has rice in the filling.Nice served with apple sauce
john sutton