Monday, March 9, 2009

When You Just WANT to Raise your Cholesterol...

May I recommend a brunch consisting of black and white pudding sliced into bite-sized chunks sauteed in olive oil, tossed with small new potatoes also sliced into little chunks and cooked in just a hint of butter with fresh rosemary, all topped off with half a sweet onion browned in butter until the onion bits are soft, sweet and as satisfying as dessert. There is nothing particularly healthful about this meal, unless you count the olive oil. However, it's one of the most satisfying comfort food dishes I've found and the perfect thing to have on a cold Sunday morning after a week of eating salads, high-fiber low-carb foods, and doing major portion control along with daily exercise. We had strawberry-kiwi juice mimosas with this delightsome dish of high-caloric doom...inexpensive Spanish cava with just a splash of the juice. Delicious. Black pudding, for those of you unfamiliar with this staple of Irish breakfasts, is also known as blood pudding, Morcilla, boudin noir and Lancashire pudding.
To quote the BBC:

Black pudding, as made in the UK, is a blend of onions, pork fat, oatmeal, flavourings - and blood (usually from a pig). As long as animals have been slaughtered to provide food, blood sausages like black pudding have been in existence. Sources indicate that the corpulent sausage had its origins in ancient Greece, and Homer's Odyssey makes poetic reference to the roasting of a stomach stuffed with blood and fat.

The art of pudding making has had an epic journey across Europe over the centuries. Today it's a staple of menus across the Continent. The black pudding has a range of European relatives: Spanish morcilla makes an excellent tapas, and blutwurst is an intriguing Germanic variant; the boudin noir is a delicacy in France, sometimes containing rich ingredients like brandy and cream.

White pudding is a little less objectionable to those who, while not vegan or vegetarian, don't liek the thought of eating something which might be craved by a vampire who prefers his food solid.

To quote Wise

White pudding is a type of sausage much enjoyed in the UK. It is similar in construction to blood pudding, containing sugar, oats or bread, suet and shredded pork. It often contains onions, and may have cinnamon or other sweet-oriented spices.

The ingredients much resemble some of the baked or steamed puddings for which the Irish and British are well known. This accounts for white pudding being called a pudding instead of a sausage. The difference is that white pudding is stuffed into casings, and is usually fried in individual slices.

Unlike blood pudding, white pudding does not contain animal blood. It resembles a banger sausage, but tends to have a larger circumference. Scotland makes a smaller white pudding similar in size to a large American hot dog, which may be served whole.

To quote myself:


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