Post by: on March 08, 2006, 09:37:35 am
A friend of mine is staying at Drumnodrochit in May and wants to buy some black pudding while he is there but doesn't know the price. Can you find out and let me know and I'll pass it on to him.
Thanks
Bounty
Post by: Forth Bridges on March 08, 2006, 09:49:31 am
that place on Loch ness I thourgh the lcaol shop lcosed down there!
would't he be better going into place next door lewiston?
I shall cheak the local shop ther but I sure there doin't sell Black pudding more change of haggis!
Post by: Cherry_Ripe on March 08, 2006, 09:58:16 am
Bounty I believe it's spelt Drumnadrochit, maybe your friend could look it up online?
Post by: Forth Bridges on March 08, 2006, 10:11:02 am
why can't he take bus 17 to inverness?
Post by: minty on March 08, 2006, 11:29:29 am
Post by: goldencup on March 08, 2006, 01:57:30 pm
Scottish black puddings
The Western Isles in Scotland have an abiding love of black puddings, known as marag dubh in Scots Gaelic. The Stornoway black pudding is regarded as one of the top gourmet puddings in Britain. In the Isle of Lewis, black pudding producer Charles MacLeod follows a 50-year-old recipe in the creation of his black, white and fruit puddings. In making his black puds, Charles favours lambs' blood, but he finds that pigs' blood is acceptable and more readily available.
Post by: goldencup on March 08, 2006, 01:58:40 pm
History of the Black Pudding
The Greek General Agamemnon was mentioned in "Homers Illiad". He was said to have fed his army on blood and onions to keep them strong. This is true because the blood contains iron and protein and the onions contain carbohydrates and sugars.
The Romans who were great sausage makers took this recipe and put it into skins thus introducing the Black Pudding all over their Empire. Each Country developed its own particular type of blood sausage, 'Boudin Noir' in France, 'Morcilla' in Spain, 'Biroldo' in Italy and 'Kashanka' in Poland.
English Black Pudding is not dissimilar to 'Bludwurst', the main difference is the herbs (flavour), and the fact it has quite a high cereal content i.e., barley. Fat and onions are mixed with the cooked barley while still hot then the herbs and spices, flour and rusk are mixed with the blood and then the whole is mixed together. The mixture is then filled into beef casings and cooked for 30 - 40 minutes.
Post by: goldencup on March 08, 2006, 01:59:13 pm
Post by: kermie on March 08, 2006, 04:36:21 pm
Bury black puddings surely, not scottish
NW Lancashire as minty said
Post by: on March 08, 2006, 07:50:29 pm
£ 2.20 for a 200g roll or 45p a slice.
Post by: loulou on March 08, 2006, 11:05:55 pm
Post by: on March 09, 2006, 05:45:32 am
Post by: loulou on March 09, 2006, 06:30:59 pm
Post by: on March 09, 2006, 07:20:57 pm
Post by: wjp666 on March 09, 2006, 09:11:27 pm
Post by: on March 09, 2006, 09:11:53 pm
Post by: goldencup on March 09, 2006, 09:12:37 pm
Post by: wjp666 on March 09, 2006, 09:14:24 pm
Post by: on March 09, 2006, 09:14:29 pm
Post by: on March 09, 2006, 09:15:06 pm
Post by: on March 09, 2006, 09:15:53 pm
Post by: on March 09, 2006, 09:16:37 pm
Post by: on March 09, 2006, 09:18:24 pm
I think there was opinions sought on this subject before.
Oatmeal-one of the latest superfoods.
Sheeps' guts- well it didn't do the sheep any harm.
Post by: on March 09, 2006, 09:24:01 pm
Post by: on March 09, 2006, 09:25:32 pm
Post by: on March 09, 2006, 09:26:51 pm
Post by: loulou on March 09, 2006, 09:57:58 pm