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Author: Reverend HoovieReverend Hoovie Date: Aug 22, 2007 07:49
Did a google on black pudding and must admit it sounds quite tasty.
Only thing close to it I have had was fresh liver sausage an old friend
used to make from scratch using the pigs blood, liver, etc. It went very
well with pickled beets on the side. We would slice the meat, put on
bread, sliced onions, and mustard for a sandwich to go along with the
pickled beets.
Also have enjoyed pepper tripe soup!
Blessings to all,
Reverend Hoovie
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Date: Aug 22, 2007 08:13
On Aug 22, 10:49 am, Reverend Hoovie yahoo.com> wrote:> Did a google on black pudding and must admit it sounds quite tasty.
> Only thing close to it I have had was fresh liver sausage an old friend
> used to make from scratch using the pigs blood, liver, etc. It went very
> well with pickled beets on the side. We would slice the meat, put on
> bread, sliced onions, and mustard for a sandwich to go along with the
> pickled beets.
> Also have enjoyed pepper tripe soup!
>
> Blessings to all,
Okay, you've convinced me. Welcome to the group!
My great-grandma owned and operated a tripe shop in Lancashire, U.K.
I've posted this before, but for your information........
"Knight's Tripe Shop"
158 Whalley Road
Clayton-le-Moors, Lancashire
Items sold:
TRIPE:
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Author: Mikey :o)Mikey :o) Date: Aug 22, 2007 16:36
>
> My great-grandma owned and operated a tripe shop in Lancashire, U.K.
> I've posted this before, but for your information........
>
> "Knight's Tripe Shop"
> 158 Whalley Road
> Clayton-le-Moors, Lancashire
>
> Items sold:
>
> TRIPE:
>
> Fatty Seam
> Honeycomb (put vinegar in every hole, please)
> Ladies Tripe (Cow's uterous)
> Elder (Cow's udder)
>
>
> COW'S HEELS ...
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Date: Aug 22, 2007 17:15
On 22 Aug, 15:49, Reverend Hoovie yahoo.com> wrote:> Did a google on black pudding and must admit it sounds quite tasty.
I love black pudding, except as served in hotel help-yersel buffets.
Fried gently in bacon fat, or grilled until the fat bubbles.
I had a starter in a hotel a few weeks ago, field mushroom cups filled
with tiny bits of black pudding, bacon, and blue vinny cheese, then
grilled until bubbling. Sage and black pepper dashed on the top about
30 seconds before serving.
You can stuff peppers (or tomatoes) with black pudding and chives and
chedder cheese.
Black pudding bits in cesear salad is rather good too.
That red-cabbage-and-apple-and-raisin vegetable dish the germans eat
with venison is nice with black pudding.
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Author: CerumenCerumen Date: Aug 22, 2007 12:11
> On Aug 22, 10:49 am, Reverend Hoovie yahoo.com> wrote:>> Did a google on black pudding and must admit it sounds quite tasty.
> My great-grandma owned and operated a tripe shop in Lancashire, U.K.
> I've posted this before, but for your information........
> Great-Grandma did a booming business during Word War II, as meat was
> practically unavailable, and tripe made a good substitute.
>
Being slightly cynical here but what happened to the meat that was left over
after the cows tripes were extracted and the pigs and sheep had various bits
removed?
--
Chris, West Cork, Ireland.
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Author: BearBear Date: Aug 22, 2007 22:34
In article registered.motzarella.org>, Cerumen says...>> On Aug 22, 10:49 am, Reverend Hoovie yahoo.com> wrote:>>> Did a google on black pudding and must admit it sounds quite tasty.
>> My great-grandma owned and operated a tripe shop in Lancashire, U.K.
>> I've posted this before, but for your information........
>
>> Great-Grandma did a booming business during Word War II, as meat was
>> practically unavailable, and tripe made a good substitute.
>>
> Being slightly cynical here but what happened to the meat that was left over
> after the cows tripes were extracted and the pigs and sheep had various bits
> removed?
Please don't feed the trolls.
--
Bear
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Author: David CantrellDavid Cantrell Date: Aug 23, 2007 03:52
On Wed, Aug 22, 2007 at 05:16:16PM +0100, Halla wrote:
> BP and beetroot... that might work.
I've recently been experimenting with making my own ice cream.
Whisky ice cream was good.
Strawberry ice cream was good.
I was going to try beetroot ice cream next, but having read that I'm
going to add some BP as well.
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Author: M. J. RudyM. J. Rudy Date: Aug 23, 2007 04:38
On Thu, 23 Aug 2007 11:52:34 +0100, David Cantrell
cantrell.org.uk> wrote:
>I was going to try beetroot ice cream next
There is a famous story here (Philadelphia, PA) about a local ice
cream maker creating borscht sherbet for Nikita Khrushchev:
http://www.bassettsicecream.com/history.html
So it's not completely unheard of.
MJ (long time lurker, first-time poster)
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Author: Mrs LumplessMrs Lumpless Date: Aug 23, 2007 05:05
> On Wed, Aug 22, 2007 at 05:16:16PM +0100, Halla wrote:
>
>> BP and beetroot... that might work.
>
> I've recently been experimenting with making my own ice cream.
>
> Whisky ice cream was good.
> Strawberry ice cream was good.
Me too. Coffee ice cream was good (made with strong filter coffee, brown
sugar and lots of cream) with fresh strawberries glazed in reduced balsamic
syrup. Guess who's even fatter lately.
--
Lisa
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Author: Reverend HoovieReverend Hoovie Date: Aug 23, 2007 05:13
Mrs Lumpless wrote:
>> On Wed, Aug 22, 2007 at 05:16:16PM +0100, Halla wrote:
>>
>>> BP and beetroot... that might work.
>>
>> I've recently been experimenting with making my own ice cream.
>>
>> Whisky ice cream was good.
>> Strawberry ice cream was good.
>
> Me too. Coffee ice cream was good (made with strong filter coffee, brown
> sugar and lots of cream) with fresh strawberries glazed in reduced balsamic
> syrup. Guess who's even fatter lately.
>
Oh my..coffee ice cream...brown sugar, strawberries, balsamic syrup...yum!
- -
Reverend Hoovie
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