This is what constitutes a balanced meal, if you live north of the middle bit of England.Black Pudding - now in Ice Cream form.
Ohmigodithinkimgoingtobesick.
Sunday Sleaze
3 hours ago
Monday, 29 October 2007
Reasons To Live Oop North - No.1 in a New Series
This is what constitutes a balanced meal, if you live north of the middle bit of England.Black Pudding - now in Ice Cream form.
Ohmigodithinkimgoingtobesick.
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22 comments:
Oh dear god!
What made me want to puke more was the article described how the icecream manufactoring company called it a "mouth watering flavour" sick I tells ya!
The Splund loves black pudding but by God, what a ghastly concept.
No doubt they'll serve it up with a superbly balanced 'Single Leg Arkwright'!
27 pints Doris...
Jesus what about you's suthrners with jellied eels and whelks yuck,pass the sick bag,the best black puddings and white puddings I've ever had were at Oban, the second butcher's shop by the harbour,delicious,can't figure out what the white puddings were made of but they were nice and I am still alive just.
I'd be surprised if they'd get away with that name - "ethnically diverse, or multicultural" pudding surely?
Yuk, and I like black pudding. Mind you I once crewed a yacht in my youth and one of the others, a yank used to put marmalade and cheese on his digestives, "all gets mixed up inside".
OH
coming from a man weaned on whelks?
Look Millardo
The North (Manchester in particular)drove the industrial revolution and made this country what it was until Labour destroyed it.
Unfortunatley it's also Northern wankers who vote Labour .
)+:
I come from the good bit.
herc, I'm with ya all the way...
scrobs, at my school an "arkwright" was code word for a knee in groin. A straight legged kick in that place was known,mysteriously, as a "Crompton". It was that kind of place.
Note: the chap who pioneered this gibberish was killed in a road accident on his bike aged 14; he was, genuinely, and without irony on my part a genius (in the brain sense and not the thigh sense) a probably future Oxford man (the uni, not the shoes).
anon - I have been to Oban, many years ago, and I hope to be back not a zillion miles from there in January, hopefully in pursuit of some sort of timorous 4 legged be-horned beastie, replete with .24 rifle.
45, there are many foodstuffs that taste fine, think foul. The Tuscan avoids this type of food like the plague. As I say in the traditional restaurants in Tuscany - me eat the suitcase and not the contents - now take it awayyyyy!
Hitch, remember my daddy was bawn in Lytham/St Annes, making me some foul species of Lancastrian. I apologise for this without reserve.
Hitch The North (Manchester in particular)drove the industrial revolution and made this country what it was
You'll be next telling me Africa was the cradle of civilisation.
Harrrummph. ;->>
Tuscs, soryy about that...
You've got to remember 'The Cloggies' from Private eye in the sixties and seventies.
Bill Tidy ran a fabulous script each fortnight and my chums regularly kept in with the latest sayings and dances! The characters were hilarious!
Link here...
http://en.wikipedia.org/wiki/The_Cloggies
I'll try and scan a few (as long as I don't get lynched by Ian Hislop...)
Best black pud I've had in ages came from the butcher in Gairloch this summer. Fab; lots of fried, slightly dry onion in it. Sounds terrible but works a treat.
Best ever? - le gavroche. Small ones, almost like souffles.
Dead easy to make.
An incision in the ankle of a DVT victim over a jelly mould.
5 hours in the freezer compartment and hey presto.
E-K, you very nearly made me pass out!
Scrobs, a few years too young for Cloggies. I have to confess to not liking the work of Bill Tidy in the slightest - he appears in the monthly CAMRA.Beer magazine - I routinely avoid it. Sorry abut that!
idle, I have trouble eating food that I can identify with innards...
Electro, I am with Lady Jane on your contrib.
Mr Idle
It is a well documented fact that the best black pudding comes from Bury market , I am not a fan of the stuff, but am assured of this.
Haggis is something else that makes me quaesey
Reading these comments is like a flashback through my childhood.
The first place in England that I lived in was Lytham St Annes.
However, I have since learned that if you live in "St Annes" you call it "Lytham St Annes" and if you live in "Lytham", you call it "Lytham." Beware of such put-downs if you live on the Fylde coast.
I know the butchers that Idle refers to in Gairloch. My uncle was the GP for those parts and people lived to spectacular ages.
It must have been the good food.
Kenneth Morrison is the chap in Gairloch. The longevity of the natives might have something to do with their diet, or to do with the scenery of Wester Ross, the loveliest part of Britain.
However, the folk at Poolewe reckon that Gairloch has a midge microclimate from hell.
JOnathan , I wil enquire of me old dad whether he was one or t'other.
idle, I knew that parts of Scotland were bad when I emergesd a few years ago from the Mullardoch Arms Hotel to see a chap on the lake with a fly rod and a beekeepers' hat and veil. No wonder the fine people of Scotland infest every nook and cranny of the world and have abandoned much of the Highlands.
Idle:
The people of Poolewe also look down their noses at the people from Gairloch, believing them to be ceardachs (tinkers - though the word in Gaelic isn't always meant as an insult, but in this case, it is.)
As T/T has started this thread with a comment on northern food, let's raise the tone with a recipe for haggis, which some of Tony's subscribers may now feel the urge to try for themselves:
1 sheep's stomach bag
1 sheep's pluck - liver, lungs and heart
3 onions
250g beef Suet
150g oatmeal
salt and black pepper
a pinch of cayenne
150mls of stock/gravy
Serve with neeps and tatties (mashed turnip and potatoes.)
WONDERFUL!
J Hem - there is a haggis in the fridge here, right now, in Surrey.
I absolutely promise!
T/T:
As I know you are a man of taste and sophistication, I can well believe you!
Idle mentions Morrisons in Gairloch - a superb old fashioned butchers who keep winning awards for their haggis.
(Which raises the question, what is the plural for haggis?)
Failing one of their creations, a MacSween's haggis is more readily available and rarely disappoints.
BTW - a haggis makes a great stuffing for chicken or turkey as well.
Is that the sound of Hitch I hear, retching, in the background?
I am delighted to have returned from a weekend of slaughter to find this thread still alive.
Curiously, we were staying with our friends from Cove/Poolewe, but at their Welsh retreat. The houseparty was, as ever, Scottish, as the same folk have been attending this shoot in November for 22 years.
We ate: Smoked salmon from North Uist (farmed, but excellent); teal from Orkney; grouse from Aberdeenshire and Manx kippers for breakfast this morning before we were all told to bail.
The one thing I would add about haggis is that it is a quite unnecessary affectation to drink whisky while eating it. Neither the whisky, nor the haggis, is improved by this mix. Anything red and robust works very well. Not for nothing was Queensferry the destination of much of Bordeaux's output during the auld alliance.
Hem - I have examined the haggis again and IT IS A VEGETARIAN ONE! Disaster.
MNore than one Haggis = Haggi.
I spent a considerable amount of my early school years developing the haggis theme (together with my now-pro photographer mate, robirving.com), we visualised the most common haggis as being the blue; the best flavoured one was however the stilt-legged haggis - as you might imagine they also proved to be the most difficult to catch, for obvious reasons. I may do a post on this fascinating subject later in the week.
idle - scottish food at its rare best. Was the duck deep-fried?
I am not a whisky man - the best way for me to eat haggis is by proxy (i.e. Woody, Woody! - here, boy, treat time
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