A Cheese Moment sandwiched between two Bacon Fries. Absolutely delightful.
Never let it be said that British cuisine lacks excitement or class.
Pork scratchings...yes or no?
- Thread starter British Red
- Start date
-
Hey Guest, Early bird pricing on the Summer Moot (29th July - 10th August) available until April 6th, we'd love you to come. PLEASE CLICK HERE to early bird price and get more information.
Never let it be said that British cuisine lacks excitement or class.
I was having a disagreement with a middle eastern colleague about her views on our cuisine, I will direct her to this thread as proof that we are in fact at the top of the culinary tree
Sent from underground
I used to live behind a kebab shop, butchery on pallets out the back. It got shut down for hygiene at least once. I still went there for a lamb donor though.
It is in a public/ social setting i reckon, buying something that nobody else will touch so you get it all to yourself. I was brought up with the idea that you don't open in social settings unless you're going to share. Parents, relatives, even teachers!
However you must keep the egg away from the black pudding l no mixing with the yolk! It's a similar thing to the baked beans in a little pot on fry up. I know it's annoying but that allows you to pour it out where it won't intermingle with food best not mixed. Crispy bacon made soggy by baked beans or eggs is not to my taste.
Black pudding makes my favourite omelette - just cut up a couple of black pudding slices into 1cm cubes, fry for a couple of minutes (but not crisp), add your beaten egg with freshly ground black pepper, lid on, when just cooked fold over and eat - delicious
Well,, the Golden Haggis award this year went to Grants of Taynuilt but my favourite recently has been Macbeth's from Forres
Nothing beats a freshly butchered one straight off the mountains, though.
Going to have to try that. Thought black pudding and bacon buns were the best but this sounds nice.Black pudding makes my favourite omelette - just cut up a couple of black pudding slices into 1cm cubes, fry for a couple of minutes (but not crisp), add your beaten egg with freshly ground black pepper, lid on, when just cooked fold over and eat - delicious
Back to pork scratching the ones I tried as a child used to break your teeth. Never trusted them since.
I probably should have made it clear, that's two slices of the 2"+ black pudding, not the small stuff
In a good Scottish hotel, they'll serve you a Scottish Breakfast, if you're really lucky, it includes haggis AND black pudding
Oh, by the way, I can't stand packet pork scratchings - only home made stuff
(just to get back on the subject)
(just to get back on the subject)
@Paul_B No egg yolk near black pudding, "crispy" bacon that can't withstand moisture, and a total failure to see a joke? Dammit, man, are you trying to make a mortal enemy here?!
P.S. In addition to my blind spot for pork scratchings, I also absolutely cannot stand baked beans. There, I've said it. If I'm ostracised, so be it. Talking of which, we used to have locally raised ostrich sausages, and they were nice.
P.S. In addition to my blind spot for pork scratchings, I also absolutely cannot stand baked beans. There, I've said it. If I'm ostracised, so be it. Talking of which, we used to have locally raised ostrich sausages, and they were nice.
That does sound delicious Andy, one for me to definitely tryBlack pudding makes my favourite omelette - just cut up a couple of black pudding slices into 1cm cubes, fry for a couple of minutes (but not crisp), add your beaten egg with freshly ground black pepper, lid on, when just cooked fold over and eat - delicious
Similar threads
