20-05-2004 18:59									#31
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Still where do you get the pigs blood? And does it have to be pigs blood or can you substitue some other blood? Ughhhhh I can't believe I'm asking that

	20-05-2004 19:14									#32
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You get it from the pig when its slaughtered. Why throw it away?

-Jam

	20-05-2004 19:39									#33
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quote: Originally posted by Jamski I'd fry it in lard. Only way to be sure. -Jam

	20-05-2004 19:44									#34
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Cuz its disgusting!

	20-05-2004 19:47									#35
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amen, Skanky

	20-05-2004 21:28									#36
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It's not that bad...I've eaten far worse than black pudding.

Like raw sea urchin. Dat's nastie.

	20-05-2004 21:39									#37
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Why are the brits difficult? just call it blood sausage! that is what it is!

I like blood sausage-though the further east you go, the softer it gets. Morcilla (from Spain) miht be even harder than this so called "pudding".

	20-05-2004 21:43									#38
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I'd rather eat scabs off a leper.

ACK!

	20-05-2004 21:44									#39
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quote: Originally posted by Tuberski I'd rather eat scabs off a leper. ACK!

No you wouldn't.



ICK!

	20-05-2004 21:47									#40
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Your right, but that should have been:

ICK!

ACK!

	20-05-2004 21:49									#41
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We got that too, except not stuffed. And congealed chicken blood as well. Plus various sorts of innards, reptiles, amphibians, and bugs. There's no escape from our teeth.

	20-05-2004 21:49									#42
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quote: Originally posted by Starchild Like raw sea urchin. Dat's nastie.

The man is a refined gentleman.

	20-05-2004 21:52									#43
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I don't know why people so willing to eat muscle fibers and drink milk, or eat eggs then get squimish about other high protein liquids (blood), or most organs..I mean, fine, if you try it and don't like it due to taste and consistency, I get-but just saying no cause of what it is?

	20-05-2004 21:52									#44
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Culinary WIMPS!

	20-05-2004 21:54									#45
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Almost disgusting as Balot:



ACK!

	20-05-2004 22:00									#46
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@ GePap

quote: Originally posted by Tuberski Almost disgusting as Balot: ACK!

That looks like an egg with an unhatched chick inside. I tried it once. Definitely an acquired taste.

	20-05-2004 22:10									#47
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It's a duckling in there.

I am sure rocky mountain oysters (fried bull testicles) are also an aquired taste.

But tripe and blood sausage are nowhere as radical as rocky mountain oysters and balot.

	20-05-2004 22:12									#48
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Ah, thanks for the correction. The one I had is another sort of unhatched eggs.

	20-05-2004 22:16									#49
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quote: Originally posted by GePap I don't know why people so willing to eat muscle fibers and drink milk, or eat eggs then get squimish about other high protein liquids (blood), or most organs..I mean, fine, if you try it and don't like it due to taste and consistency, I get-but just saying no cause of what it is?

As long as it's dead and non-toxic, I'm willing to try it, pretty much.

But black pudding I actually like.

Only evil people dislike black pudding!

	20-05-2004 22:19									#50
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quote: I am sure rocky mountain oysters (fried bull testicles) are also an aquired taste.

Roasted reindeer testes are apparently a Sámi speciality. I've unfortunately never had the opportonity to try it.

I have eaten fermented herring, the North Swedish dish that doubles as a chemical weapon. Tastes quite good, but don't ever open a can indoors!

	20-05-2004 22:24									#51
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I'm evil? Check
I dislike black pudding? Check

Your theory seems to hold.

	20-05-2004 22:32									#52
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quote: Originally posted by GePap I don't know why people so willing to eat muscle fibers and drink milk, or eat eggs then get squimish about other high protein liquids (blood), or most organs..I mean, fine, if you try it and don't like it due to taste and consistency, I get-but just saying no cause of what it is?

I like eating sushi but I quiver at this black pudding krap even though I never tried it.



Humans do not make any sense.

	20-05-2004 22:34									#53
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I like sushi and don;t get the people who won't try it either.

I have not had many insects, though generally from a lack of access. I have had liver and I hate it passionately. Tounge is sort of bland, nothing special. Tripe can be good, though the consistency is weird.

	20-05-2004 22:35									#54
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quote: Originally posted by Last Conformist I have eaten fermented herring, the North Swedish dish that doubles as a chemical weapon.

That sounds like a good, last resort, weapon.

	20-05-2004 22:41									#55
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Ok so then another english food I have a question about is.....and the name may be mis spelled but what is trecole? Oh and why do you call it pudding? Isn't it more like a sausage?

	20-05-2004 22:48									#56
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quote: I have had liver and I hate it passionately.

I rather like it. Unfortunately, my siblings are in your camp, so my mother ceased doing it in my early teens. I really should try and make it myself one day.

	20-05-2004 22:52									#57
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* GePap starts to fortify his Fort Liverhaters

	20-05-2004 22:53									#58
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** MrFun organizes a well-protected convoy of supplies to be sent to Fort Liverhaters

	20-05-2004 22:54									#59
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quote: Originally posted by MikeH It's really tasty though.

i think i had this before, but i'm fairly sure my irish relatives called it "blood puddin". it's alright, but i'd rather have real american bacon with my pancakes and eggs.

	20-05-2004 22:55									#60
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quote: Originally posted by Jamski Try it, you might like it. Its kinda dry and fatty and crumbly all at once. -Jam

I never tried the English version of pudding. We call other things pudding here, sweet and made of milk. Jamski, is this comparable to what we call "Blutwurst" here?