French and Belgian black pudding is not like British which is much firmer and can be sliced and fried or grilled. Here it is also seasonal and has added ingredients such as apples/onions/leeks/grapes depending on what is being harvested and in Belgium I'd find Xmas versions with cream and spices. I used to love the Irish black puddings I could buy at the British SM in Belgium but they're closing down - no deliveries since December. We have a small supply in Possum's freezer in Namur but can't get there cos of Covid.
@Songbird-1 my parents were from the NE so visits and visits to gran always featured some pease pudding and freshly boiled ham. There'd sometimes be a trip down to Seaham harbour to pick up some live crabs to cook and dress.
@Skandi - my friend was a good cook and her husband was Norwegian so things like reindeer meat would pop up and lots of salmon as Gravadlax, smoked, baked and some interesting cheeses.
@SporophyteBoy you clearly go round with your eyes closed. There has been a culinary revolution in the UK in recent decades with home cooks being far more adventurous, ambitious and competent than the post war generation of cooks. Britain has 158 Michelin starred chefs - not bad given there are only 2500 in the world. Clearly some Brits have taste buds!
British "cuisine" goes back to Roman times when herbs and garlic were introduced and took off in medieval times when spices and exotic fruits came back with returning Crusaders. It only hit the doldrums in the period between the two world wars because of poverty and industrialisation for the many and lack of cooking and servant staff for the affluent. Rationing not ending till the early 50s didn't help but the influx of immigrants and the increase in travel has made Britain a culinary power house, as do the quality and variety of home-grown produce.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
The Irish ones tend to have oatmeal which makes them chewier. I like white pudding too. No blood. I think it's sausage meat and oatmeal but I'm not sure.
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Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
@Songbird-1 my parents were from the NE so visits and visits to gran always featured some pease pudding and freshly boiled ham. There'd sometimes be a trip down to Seaham harbour to pick up some live crabs to cook and dress.
@Skandi - my friend was a good cook and her husband was Norwegian so things like reindeer meat would pop up and lots of salmon as Gravadlax, smoked, baked and some interesting cheeses.
@SporophyteBoy you clearly go round with your eyes closed. There has been a culinary revolution in the UK in recent decades with home cooks being far more adventurous, ambitious and competent than the post war generation of cooks. Britain has 158 Michelin starred chefs - not bad given there are only 2500 in the world. Clearly some Brits have taste buds!
British "cuisine" goes back to Roman times when herbs and garlic were introduced and took off in medieval times when spices and exotic fruits came back with returning Crusaders. It only hit the doldrums in the period between the two world wars because of poverty and industrialisation for the many and lack of cooking and servant staff for the affluent. Rationing not ending till the early 50s didn't help but the influx of immigrants and the increase in travel has made Britain a culinary power house, as do the quality and variety of home-grown produce.
Don't like junket @Loraine3 but thanks for the suggestion.