Author Topic: Question for 623... (Read 2606 times)

« **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

Forth Bridges · « **Reply #1 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!

62305838784.4114351852

Cherry_Ripe · « **Reply #2 on:** March 08, 2006, 09:58:16 am »

Bounty I believe it's spelt Drumnadrochit, maybe your friend could look it up online?

Forth Bridges · « **Reply #3 on:** March 08, 2006, 10:11:02 am »

why can't he take bus 17 to inverness?

minty · « **Reply #4 on:** March 08, 2006, 11:29:29 am »

.minty38937.4695833333

goldencup · « **Reply #5 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.

goldencup · « **Reply #6 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.

goldencup · « **Reply #7 on:** March 08, 2006, 01:59:13 pm »

Either way they sound disgusting to me!

kermie · « **Reply #8 on:** March 08, 2006, 04:36:21 pm »

Bury black puddings surely, not scottish

NW Lancashire as minty said

« **Reply #9 on:** March 08, 2006, 07:50:29 pm »

£ 2.20 for a 200g roll or 45p a slice.

loulou · « **Reply #10 on:** March 08, 2006, 11:05:55 pm »

Bargain

« **Reply #11 on:** March 09, 2006, 05:45:32 am »

Thanks for everyone's help, I'll pass it on to my friend.

loulou · « **Reply #12 on:** March 09, 2006, 06:30:59 pm »

I quite like black pudding as long as it doesn't have too much white bits in.

« **Reply #13 on:** March 09, 2006, 07:20:57 pm »

You'd like Eric Olthwate's Mum's ones then.

wjp666 · « **Reply #14 on:** March 09, 2006, 09:11:27 pm »

i have a haggis in my freezer. i need to know - honestly now (bearing in mind i've never tried one before) - is it worth defrosting, or shall i chuck it?

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Author Topic: Question for 623... (Read 2606 times)

Scottish black puddings