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[Gaffers]

 

Anyone who eats meat prepared out of a uk abbatoir cannot claim the moral high-ground when it comes to cruelty 

[slowboy]

is all this racist.or lack of tast

[The Sheriff]

is all this racist.or lack of tast

Lack of tast.

[Varche]

I have remembered another one although as neither myself or Mrs V sampled it it won't count.

Cheese course at the end of a meal at a French chateau in the Loire valley. "100 year old cheese". I doubt it was anything near that old but the smell when the lid was unscrewed was unbelievable even to me. The sight of it moving with maggots was the last straw. A German sat at the table said in impeccable English "smells just like John Browns body". He was well travelled and educated.

[Entwood]

Take "waste" pork fat, boil for 2 hours then strain and mince.
Take low quality barley, boil for 2 hours, strain.
Take excess fat off smoked bacon, boil for 2 hours, strain & mince.
Add flour and onions.

Mix all together then mince again.

Take a couple of gallons of pigs blood collected in a slaughterhouse, allow to coagulate on trays, place in oven, dry, grind to powder.

Add to mix then mince again. Mix more dried blood in until mixture is a smooth, thick paste.

Place in sleeves made of pigs intestines.

Allow to dry for 7 days.

Slice, then fry in beef dripping.

Serve.


BTW .. if you don't recognise the recipe ....   Black Pudding ....

so criticising the French is a tad hypocritical methinks .....   

[aaronjb]

I recognise the recipe Entwood .. I'd call it "heaven" Mmmm, black pudding!

[The Sheriff]

Take "waste" pork fat, boil for 2 hours then strain and mince.
Take low quality barley, boil for 2 hours, strain.
Take excess fat off smoked bacon, boil for 2 hours, strain & mince.
Add flour and onions.

Mix all together then mince again.

Take a couple of gallons of pigs blood collected in a slaughterhouse, allow to coagulate on trays, place in oven, dry, grind to powder.

Add to mix then mince again. Mix more dried blood in until mixture is a smooth, thick paste.

Place in sleeves made of pigs intestines.

Allow to dry for 7 days.

Slice, then fry in beef dripping.

Serve.


BTW .. if you don't recognise the recipe ....   Black Pudding ....

so criticising the French is a tad hypocritical methinks .....   

Only if you're a black pudding eater and, even then, the pig wasn't drowned in brandy.

[Varche]

We have twice helped our Spanish neighbours making among other things black pudding.

Recipe.
fresh Pigs blood large mixing bowl swirled by hand to stop it coagulating
Stale bread maybe ten loaves
4 “arrobas” of onions which is roughly 46 kilos
Pork fat to suit
Large pigs intestines (intensively cleaned by hand) from the pig slaughtered earlier
Cloves, black pepper, cinnamon, oregano and walnuts

Absolutely delicious (especially cooks nips with a glass or two of Anis)

[Rog]

Going back to the OP's comments, while it sounds quite unappetising I bet it is actually quite nice.

When it was put in front of me together with a plate of others, I really had no idea what it was. I just ate it.

Having eaten it, I concluded it really was 'orrible, at the time. I only found out what is was some time after coming back and looking it up. No pre-perceptions at all. I don't have a problem with foie gras, snails, black pudding, and quite a few other things. I do have a problem with things that literally taste like shit.

I do also find it hard to imagine how anyone even thought up the idea of eating a whole tiny bird, guts and all with your head under a cloth.

Oh, another YUK, bulot. The English call them whelks. YUK and YUK again