Black pudding
Jan 31st 2014, 4:43 pm
#1
Oscar nominated
Thread Starter
Joined: Jan 2008
Location: Moncton, NB, CANADA
Posts: 50,842
Black pudding
I've never been one for thinking certain food items are different here - or, at least, if they do taste different it's so marginal as not to be worth thinking about.
But Black or blood pudding? Every time I've bought some here it looks slightly different - not many white bits but it slices as normal.
When I cook it, whether fried or grilled, it becomes all floppy when I turn it over and then on the other side it becomes just a mushy mess and there is no side anymore.
It never remains a slice and is just a dollop.
Why?
But Black or blood pudding? Every time I've bought some here it looks slightly different - not many white bits but it slices as normal.
When I cook it, whether fried or grilled, it becomes all floppy when I turn it over and then on the other side it becomes just a mushy mess and there is no side anymore.
It never remains a slice and is just a dollop.
Why?
Jan 31st 2014, 5:06 pm
#2
limey party pooper
Joined: Jul 2012
Posts: 9,982
Re: Black pudding
I've never been one for thinking certain food items are different here - or, at least, if they do taste different it's so marginal as not to be worth thinking about.
But Black or blood pudding? Every time I've bought some here it looks slightly different - not many white bits but it slices as normal.
When I cook it, whether fried or grilled, it becomes all floppy when I turn it over and then on the other side it becomes just a mushy mess and there is no side anymore.
It never remains a slice and is just a dollop.
Why?
But Black or blood pudding? Every time I've bought some here it looks slightly different - not many white bits but it slices as normal.
When I cook it, whether fried or grilled, it becomes all floppy when I turn it over and then on the other side it becomes just a mushy mess and there is no side anymore.
It never remains a slice and is just a dollop.
Why?
Jan 31st 2014, 5:18 pm
#3
BE Forum Addict
Joined: Mar 2007
Location: Calgary
Posts: 1,898
Re: Black pudding
Black pudding is up there with marmite on my "must have" food list.
Jan 31st 2014, 5:32 pm
#4
.
Joined: Sep 2008
Posts: 20,185
Re: Black pudding
Its a northern thing, I can't help you with it guv'ner.
Jan 31st 2014, 8:37 pm
#5
Professional Cat herder
Joined: Apr 2007
Location: TORONTO- yay!!!
Posts: 5,707
Jan 31st 2014, 8:59 pm
#6
limey party pooper
Joined: Jul 2012
Posts: 9,982
Re: Black pudding
I used to love black pudding, especially the Scottish or Norn Iland versions which don't have great gobs of fat in them. Our local chippy used to do deep fried black pud in batter, twas food of the gods. Sadly, as gluten and I are no longer friends, black pudding no longer exists for me
Feb 1st 2014, 3:48 am
#7
BE Forum Addict
Joined: Aug 2013
Location: Maple Ridge, Super Natural British Columbia
Posts: 2,071
Re: Black pudding
Stornoway black pudding, from Charles McLeod.
Beats the Bury stuff in my opinion.
Gained a taste for it whilst exiled to the Western Isles for a year.
http://www.charlesmacleod.co.uk/home.aspx
Unavailable over here.
Roll on bacon 'n black pudding....breakfast heaven.
Black pudding with scallops and bacon....food heaven - one of those combinations that shouldn't work, but does!
Beats the Bury stuff in my opinion.
Gained a taste for it whilst exiled to the Western Isles for a year.
http://www.charlesmacleod.co.uk/home.aspx
Unavailable over here.
Roll on bacon 'n black pudding....breakfast heaven.
Black pudding with scallops and bacon....food heaven - one of those combinations that shouldn't work, but does!
Last edited by withabix; Feb 1st 2014 at 3:51 am.
Feb 1st 2014, 5:26 am
#8
BE Enthusiast
Joined: Mar 2010
Location: Winterpeg
Posts: 771
Re: Black pudding
"Our mam's black pudding were so black, even the white bit's were black".
Ripping Yarns, pure class
.
To be honest, I can't stand the stuff but the OH pines for it.
Ripping Yarns, pure class
.To be honest, I can't stand the stuff but the OH pines for it.
