Pork scratchings...yes or no?
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Didn’t buy any scratchings but had a carvery lunch yesterday. The server cut the fat and crackling off one end and put it to one side. I asked and got it on my plate!!!!
Scratchings, yes, obviously!
Fat = flavour.
A sad fact, but a fact nonetheless.
But then I don't want to live a life of a monk. Bad for you is where some of the good stuff of life is.
I can resist everything except moderation!
But not that puffy polystyrene nonsense. They dry your mouth out and feel like all the calories for less of the pleasure.
Proper scratchings with scraps of meat still attached, some of the fat a little soft, puffy and crunchy elsewhere, and almost too much salt.
Oh my days.
So wrong, but so right.
Black pudding, mmmm.
French, British, Polish, Spanish, they're all good!
Fat = flavour.
A sad fact, but a fact nonetheless.
But then I don't want to live a life of a monk. Bad for you is where some of the good stuff of life is.
I can resist everything except moderation!
But not that puffy polystyrene nonsense. They dry your mouth out and feel like all the calories for less of the pleasure.
Proper scratchings with scraps of meat still attached, some of the fat a little soft, puffy and crunchy elsewhere, and almost too much salt.
Oh my days.
So wrong, but so right.
Black pudding, mmmm.
French, British, Polish, Spanish, they're all good!
Blood Pancakes
I would try.
www.atlasobscura.com
I would try.
These Pancakes Are Made With Reindeer Blood
Replace eggs with blood for dark, savory flapjacks.
www.atlasobscura.com
Butcher near me does black pudding which almost tastes/has the consistency of haggis, it's glorious stuff. A bit like Morcilla, but still a proper British black pudding.
A few weeks ago Booths had a very nice block of proper Bury black pudding in the yellow sticker fridge. So I just had to, plus I bought a very nice, smoked streaky bacon. I thought a mini fry up of BP, bacon and fried eggs on toast.
I started cooking the BP and bacon but couldn't new bothered with the eggs and toast. Well not quite, but I was halfway through the meat before I remembered about the eggs! Put it this way, the bacon and the black pudding was so nice it didn't make it from the kitchen to he dining room!
The black pudding was cooked just perfectly with na crispy outer but still soft inside. The bacon was simply so crispy without being dry. I ate the whole pack of black pudding and the bacon too, 12 rashers. Comfort food! Not bad for a between meals snack!
Pork scratchings made commercially are just dry fluff. Nothing special! I really don't understand how anyone can actually like it. It's no better than those scampi bite packets. You know the ones with like a hollow pillow shape.
Seasoned duck skin is lush. You can bake it between two trays on a low heat to render all the fat out and you end up with duck crackling
Smiths Scampi Fries?? I will hear not a bad word said about the pub snack of the gods (along with Bacon Fries)!
Try spreading uncooked black pudding on buttered toast like pate. 
You're wrong! The best pub snack is salted peanuts or salt and vinegar crisps. Packet opened up to share with your drinking company. If you have those scampi fries nobody will want to share it. You're basically buying a snack just to eat it all by yourself but in front of others.
Haggis on toast I've tried but not black pudding. I've also had a deep fried haggis fritter. That was nicer than a corned beef one I tried once. Both I Scottish chippy. The corned beef fritter was basically a ball of corned beef in batter. A whole tin I reckon with a portion of chips. I was stuffed and in need of a drink after that!Try spreading uncooked black pudding on buttered toast like pate.
Nah....
Tato cheese and onion crisps and salted peanuts... Open the crisps, pour the peanuts in and shake.... Then split the packet open in the middle of the table and all can enjoy.
You say that like it's a negative...
As to pork scratchings or crackling, I've never really felt the love. Black pudding, on the other hand, yes, please. But always with an egg if available.
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