View Full Version : World Black Pudding Championships
Stratmangler
14-09-2015, 13:32
Seeing as how there's a lot of talk about puddings of the political variety I thought you might be interested in an altogether more useful type of pudding.
This took place a few short miles down the valley from me http://www.rossendalefreepress.co.uk/news/local-news/pictures-thousands-flock-ramsbottom-world-10050692 :D
Ha , Nice one ! Considering where its held ,I would have expected Marco to have been there !!:D
I love Black Pudd , The butcher Thomas's in Rhos makes his own , in a sort of wide flat tray ,grease proof paper lined , and its bloody great !!! Yum
Ha , Nice one ! Considering where its held ,I would have expected Marco to have been there !!:D
I love Black Pudd , The butcher Thomas's in Rhos makes his own , in a sort of wide flat tray ,grease proof paper lined , and its bloody great !!! Yum
I have never understood the thing with black pudding - it's like eating earth to me! And yes I have tasted butcher hand-made fare. :scratch:
Try Orkney Pudding Barry if you can find it. its a different game, as is there white pudding slice too, which if mixed in a fry up is AWESOME... alas I'm not allowed now DOH!!
Stornoway black pudding.
Nuff said.
I have never understood the thing with black pudding - it's like eating earth to me! And yes I have tasted butcher hand-made fare. :scratch:
Ditto! Full of blood and 'bits'... Utter rank :spew:
I can still remember the putrid stench of the raw stuff (before it was put into the frier), in the back of my old man's chip shop in Glasgow <BOAK>. I'm afraid that I just don't 'do' offal :nono:
Give me a nice roll and square sausage, with broon sauce, any day!
Marco.
Ditto! Full of blood and 'bits'... Utter rank :spew:
I can still remember the putrid stench of the raw stuff (before it was put into the frier), in the back of my old man's chip shop in Glasgow <BOAK>. I'm afraid that I just don't 'do' offal :nono:
Give me a nice roll and square sausage, with broon sauce, any day!
Marco.
Don't you like liver or kidney?
Nope to the former, unless in pâté. The latter I can handle a *little* of in a home-made steak and kidney pie, which actually I had on Saturday, as the kidney enriches the gravy.
Generally, however, I find the idea of eating 'innards' gross... I like the nice cuts best! :)
Marco.
Good black pud is rare. Really quite rare indeed. But when it is good, it is nice.
Nope to the former, unless in pâté. The latter I can handle a *little* of in a home-made steak and kidney pie, which actually I had on Saturday, as the kidney enriches the gravy.
Generally, however, I find the idea of eating 'innards' gross... I like the nice cuts best! :)
Marco.
Liver and bacon with onion and mashed potato - yummy! :)
Substitute the liver for chicken (also some white wine, mushrooms and a touch of cream), and it would be yummy! :)
Marco.
:lol: Had that for dinner a couple of evenings ago, washed down with a nice little red. :)
Nice one, although liver is undoubtedly better for you :)
Marco.
Ben Watson at Riverford makes a beautiful black pudding. Stick a decent slice in an upturned field mushroom, top with grated cheese and shove it in the oven. Bliss.
He also does a fabulous hog's pudding. Adds a while new dimension to a full English.
One of the most revolting things I've eaten of that nature was in rural France, where one of the local 'delicacies' there was andouillette, see here: https://en.wikipedia.org/wiki/Andouillette
It was rank and smelled of stagnant pish flaps! :spew:
In fact what happened was quite funny... It was when I was a kid, travelling through France, en-route to Italy with my parents, and we were having lunch in a small family-run restaurant in the middle of the French countryside.
We'd ordered some andouilette, and none of us liked it!
However, my dad always believed that the French were proud of their cuisine, and that they would've been offended had we just left our food uneaten on the plate. Therefore, when no-one was watching, my mum scooped up the three andouilettes and popped them into a large paper serviette, and went to the ladies toilet, where she proceeded to flush them down the loo...
Thing is, much as she tried (numerous times) to flush the buggers, they refused to sink, and kept floating to the surface, just like turds!! :D
She eventually gave up and came back and told us what had happened, so we promptly paid the bill and left.... We always wondered what the next person using that loo would've thought, when faced with those three big, fat, 'submarines', floating on the surface of the pan!! :lol:
Marco.
I now avoid eating anything that 'wobbles' or resembles a bicycle repair kit! :eyebrows:
Marco.
On the subject of liver .
Buy a couple of pounds of pigs liver . Take home and pop it into a bag with some nice cider and 2 or 3 bruised garlic cloves , and seal it up and forget about it for a day.
Take the liver slices out and fry in oil to brown a tad , popping them on a plate until you,ve done them all.
Fry the onions in the pan you browned the liver in(I put a spoon full of brown sugar in as well ) ,then wack the liver and the marinade of cider and garlic together , and season , bit of soy sauce , and simmer very low for a hr or more .
HHHmmm :hifive:
walpurgis
28-09-2015, 12:05
Revolting! :eek:
Which - my story about the andouilettes or Anto's recipe? :eyebrows:
In terms of the latter, not sure about mixing soy sauce and brown sugar with cider..... :hmm:
Marco.
One of the most revolting things I've eaten of that nature was in rural France, where one of the local 'delicacies' there was andouillette, see here: https://en.wikipedia.org/wiki/Andouillette
It was rank and smelled of stagnant pish flaps! :spew:
In fact what happened was quite funny... It was when I was a kid, travelling through France, en-route to Italy with my parents, and we were having lunch in a small family-run restaurant in the middle of the French countryside.
We'd ordered some andouilette, and none of us liked it!
However, my dad always believed that the French were proud of their cuisine, and that they would've been offended had we just left our food uneaten on the plate. Therefore, when no-one was watching, my mum scooped up the three andouilettes and popped them into a large paper serviette, and went to the ladies toilet, where she proceeded to flush them down the loo...
Thing is, much as she tried (numerous times) to flush the buggers, they refused to sink, and kept floating to the surface, just like turds!! :D
She eventually gave up and came back and told us what had happened, so we promptly paid the bill and left.... We always wondered what the next person using that loo would've thought, when faced with those three big, fat, 'submarines', floating on the surface of the pan!! :lol:
Marco.
Sounds a bit like Haggis: https://en.wikipedia.org/wiki/Haggis
:sofa:
Aye, as they say up in Scotland, that's another thing that 'gies me the boak'! :spew:
Although, it doesn't stink like andouilettes, with visible bits of membrane and stomach lining inside..... If you're ever in France, and see it on the menu, avoid it!!
Marco.
Talking of malodorous comestibles, has anyone tried Durian fruit: https://en.wikipedia.org/wiki/Durian ?
Said to "taste of Heaven and to stink like Hell", I tried some in Vietnam (I think), and indeed it stank of something like raw sewerage, but the taste, though pleasant enough (a bit like custard), could not be described in my opinion as "tasting of Heaven". Most disappointing! :(
walpurgis
28-09-2015, 14:23
Which - my story about the andouilettes or Anto's recipe? :eyebrows: Marco.
All of it. I'm not much of a meat eater. Not vegetarian, but offal is pretty gross and I keep away from most red meat. I prefer fish and poultry. Good roast chicken takes some beating in my book. Or a nice fresh haddock or big (expensive) lobster.
Yeah, Geoff, I know what you mean :)
I eat very little red meat, mostly chicken or pork. Lamb is the red meat I eat most, but not very often. I'm not big into beef, although I enjoy the occasional steak. Like you, I also love fish (and many types of seafood). And with Del being a veggy, we eat lots of fresh vegetables. I'd find it harder to give up rice or pasta, than red meat.
Offal, is well, just simply awful! :eyebrows:
Marco.
Beobloke
06-10-2015, 12:03
Although, it doesn't stink like andouilettes, with visible bits of membrane and stomach lining inside..... If you're ever in France, and see it on the menu, avoid it!!
Marco.
Funny, we were in Paris a few years ago and Mrs. B spotted these on a menu and ordered them. She enjoyed them but the funniest part of the whole experience was the waiter trying to talk her out of them, suggesting she wouldn't like them!
And as for a Scotsman who doesn't like haggis - :scratch: :uhho: Next you'll be telling us you don't like a good single malt! ;)
Firebottle
06-10-2015, 13:21
They served Audouillette from the barbeque at one of the flying club open days some years back.
I ate it as others seemed keen but I didn't like the taste. Never had or want it since.
:)
What about those little birds that you eat whole with a bag on your head? They feed them on grain in the dark then drown them in brandy. Pretty cruel even by continental standards but they are supposed to be one of the finest things you can eat.
Funny, we were in Paris a few years ago and Mrs. B spotted these on a menu and ordered them. She enjoyed them but the funniest part of the whole experience was the waiter trying to talk her out of them, suggesting she wouldn't like them!
And as for a Scotsman who doesn't like haggis - :scratch: :uhho: Next you'll be telling us you don't like a good single malt!...
That'll probably be because I'm not a Scotsman... You need to see past the accent and think more about my name! ;)
Some andouillette is stronger than others, so she might've been lucky. When I'm in Paris, if it's summertime, one of the things I enjoy eating most is a top-notch Salad Niçoise :)
Marco.
All of it. I'm not much of a meat eater. Not vegetarian, but offal is pretty gross and I keep away from most red meat. I prefer fish and poultry. Good roast chicken takes some beating in my book. Or a nice fresh haddock or big (expensive) lobster.
I dont eat much red meat now either. mostly fish and chicken too. its not that I dont like it but alas it dont like me no more, the swine;) Not keen on haggis either or heap black/white pudding, but quality Puds from Orkney etc are a completely different matter and in a good fry up are great. My mega fry ups are astounding, but as I'm not allowed greasy food now they only happen very occasionally(like once a year)...as for the bird thing, thats pretty gross.
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