20-05-2004 23:03									#61
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quote: Originally posted by Sir Ralph I never tried the English version of pudding. We call other things pudding here, sweet and made of milk.

i think this is the internationally accepted definition of pudding, signed by the US and Germany at the Geneva convention.

	20-05-2004 23:06									#62
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quote: Originally posted by Sir Ralph 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?

Well, yes-though perhaps more solid, if your blutwurst is like that in Austria.

	20-05-2004 23:11									#63
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I love liver and onions with gravy. No Englishman to answer my food questions above/

	20-05-2004 23:55									#64
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Treacle is a golden molassas

Black pudding is similar to blood sausage (blutwurst) but the taste and consistency are different.

	21-05-2004 00:26									#65
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quote: Originally posted by Uber KruX i think this is the internationally accepted definition of pudding, signed by the US and Germany at the Geneva convention.

We have that definition of pudding as well, except that we still have left-over pre-Geneva puddings as well. Which are a bit like savory cakes made of suet and other such wonderful fatty things. Black pudding, Steak and Kidney pudding, etcetc. Crumbly, fatty and utterly delightful.


When I did Japanese for a term, my teacher said that when she went to Japan, the family she was staying with took her out for a welcoming meal, where a live lobster was served to the table with its claws bound. The back was ripped off, and the family told her to tuck in before it stopped wriggling and died.

It makes blood-stuffed intestine sound quite pallatable.

	21-05-2004 00:39									#66
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EWWWWWWWWWWWW! But yes it does.

	21-05-2004 00:50									#67
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The German "Pudding" is what the Brits call "Custard"
Not to be confused with what the French call custard, which the Brits call egg custard.

As for black pudding vs blutwurst... Black pudding is normally as thick as your arm, and fried in slices. Its more crumbly in texture than Blutwurst, which I find rather creamy. But since its made in different places by different people, YMMV.

-Jam

	21-05-2004 00:57									#68
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Just to hammer the point home for the squeamish:

Intestine is sausage casing.

Sausage casing is intestine.

This is true for all quality sausages.

	21-05-2004 01:09									#69
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quote: Originally posted by Jamski The German "Pudding" is what the Brits call "Custard" Not to be confused with what the French call custard, which the Brits call egg custard.

I think you'll find that what the British call custard is, in fact, egg custard. Whether made with fresh eggs, or pre-prepared powder, it's all custard.

However it's not to be confused with "Crashing the custard truck", which has nothing to do with food at all.

	21-05-2004 01:12									#70
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Does Birds powder have eggs in it? Well, they say you learn something every day.

-Jam

	21-05-2004 01:15									#71
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Crashing the custard truck? Birds powder?

	21-05-2004 01:19									#72
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I ate some weird stuff, but I don't think I'd touch this.

	21-05-2004 01:20									#73
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Not if you want to be kosher.

	21-05-2004 01:20									#74
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I'll stick to muscle fiber, thank you.

	21-05-2004 01:21									#75
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quote: Originally posted by Azazel I ate some weird stuff, but I don't think I'd touch this.

Besides the fact its pig's blood?

Blood sausage is pretty good actually if done well.

	21-05-2004 01:22									#76
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quote: Originally posted by The Mad Monk Not if you want to be kosher.

Not an issue for me. I don't keep a Kosher diet.

mmmmm, Tenticles.

	21-05-2004 01:23									#77
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Gentile.

	21-05-2004 01:25									#78
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quote: Originally posted by GePap Besides the fact its pig's blood? Blood sausage is pretty good actually if done well.

No blood is kosher.

That's even more basic than unclean animals.

	21-05-2004 01:27									#79
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Well, I knew animals had to be butchered a certain way to drain out the blood, but..no rare steaks?

Anyway, re Azazel:

UNCLEAN!

	21-05-2004 01:30									#80
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We're all going to hell anyway

-Jam

	21-05-2004 01:37									#81
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quote: Originally posted by The Mad Monk Just to hammer the point home for the squeamish: Intestine is sausage casing. Sausage casing is intestine. This is true for all quality sausages.

The catch is finding quality sausages.

	21-05-2004 01:38									#82
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@Spamski: Nah. They aint gonna accept you!

	21-05-2004 01:39									#83
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Alas in Sweden the equivalent of Black Pudding ("Blodpudding") is one of those boring lazy everyday foods like fish sticks or baked beans. The kind that gets served every once in a while as a low-cost school lunch or that working-class mums will fry slices of when they don't have time to cook. It holds absolutely no magic.

	21-05-2004 01:46									#84
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quote: Mmmm... taste my bloody black sausage.

--

I'd try it! Why not? I'll try just about any food once.... well, they'd most likely have to be dead though (yet, I may go for the live lobster back... but why waste a perfectly good lobster? ).

I really want to try Rocky Mountain Oysters. They can't be that bad.

	21-05-2004 01:48									#85
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There- doesn't that look DULL?

	21-05-2004 02:22									#86
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yup

	21-05-2004 02:27									#87
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quote: I really want to try Rocky Mountain Oysters. They can't be that bad.

Actually when done right their quite good. Also known as Calf Fries.

	21-05-2004 02:35									#88
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quote: Originally posted by GePap Well, I knew animals had to be butchered a certain way to drain out the blood, but..no rare steaks?

Nope. (But I don't like 'em, anyway)



Anyway, re Azazel:

UNCLEAN! [/QUOTE]



My future career in the temple is compromised!!11

	21-05-2004 04:04									#89
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quote: @Spamski: Nah. They aint gonna accept you!

Damn &§%#ing Dress Codes

-Jam

	21-05-2004 15:05									#90
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And black pudding again this morning

Who mentioned liver...mmm...