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Post by jean on Mar 24, 2009 18:47:46 GMT
It's pink because it's been cured, like salt beef or pastrami. Or ham, for that matter.  |
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Post by housesparrow on Mar 24, 2009 18:49:50 GMT
They sell ruddy great chunks not minced up in polythene round these parts. It's black - dark purple - expensive and traditional for Christmas before they invented turkeys. Never tried it and no intention. That's a haggis, Piffle. You've been 'ad. |
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Post by bonbonlarue on Mar 24, 2009 18:51:18 GMT
I used to love it with Jacket potato and beans but now I'm a martyr to me bowels it's off the menu...  |
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Post by riotgrrl on Mar 24, 2009 19:03:31 GMT
It's pink because it's been cured, like salt beef or pastrami. Or ham, for that matter. Cured? How, what was wrong with it? (Boom tish) |
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Post by Flatypus on Mar 24, 2009 19:08:14 GMT
They sell ruddy great chunks not minced up in polythene round these parts. It's black - dark purple - expensive and traditional for Christmas before they invented turkeys. Never tried it and no intention. That's a haggis, Piffle. You've been 'ad.  No it's not. I'm very partial to a good Haggis even if I haven't had one in years. Lotta Scots in Jersey in the 80s. White pudding too but the Jox have a nice square version with dried fruits in it. Can't get that here and Des doesn't seem to know it from Belfast either. |
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Post by riotgrrl on Mar 24, 2009 19:17:45 GMT
That's a haggis, Piffle. You've been 'ad. No it's not. I'm very partial to a good Haggis even if I haven't had one in years. Lotta Scots in Jersey in the 80s. White pudding too but the Jox have a nice square version with dried fruits in it. Can't get that here and Des doesn't seem to know it from Belfast either. It's called 'fruit pudding' and it's not that easy to get. I've only ever seen it at the supermarket sold as part of a breakfast set (alongside square and link sausages and black pudding.) I think you can probably buy the white pudding on its own at some butchers. Scotland - home of haute cuisine for your deep fat fryer. (Actually, fruit pudding is better grilled as it burns too quicky if you fry it.) |
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Post by Alpha Hooligan on Mar 24, 2009 19:25:12 GMT
Peter Crouch - Meh, didn't cut the mustard at Liverpool, but yes, cool robitical dancing.
Corned Beef - Best eaten with mashed 'tatoes, loads of butter and tom sauce.
(The white manky bits are part of the experience, scoff 'em down)
AH
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Post by jean on Mar 24, 2009 19:25:29 GMT
Cured? How, what was wrong with it? (But you knew that really.) Italian cured beef is called bresaola and is much more elegant, sliced very thin and served with rocket and parmesan shavings.  |
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Post by Flatypus on Mar 24, 2009 19:26:00 GMT
I think a lot of Scottish pudding would burn quite well if you set one end alight. I think Irish white pudding is less fatty. But neither of the blacks has the great chunks of solid fat you get in the English version. What really puts me off is that French blood pudding is just too obvious because it's a sort of dark brick colour.
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Post by gIant on Mar 24, 2009 19:35:15 GMT
My dad used to make corned beef hash. I can confirm what Pat's BB thinks. It should be corned beef mixed with mashed potato, then fried in patties. Preferably served with lashings of brown sauce.
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Post by Alpha Hooligan on Mar 24, 2009 19:38:28 GMT
Brown sauce? That's not right!
AH
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Post by bonbonlarue on Mar 24, 2009 19:42:26 GMT
Brown sauce? That's not right! AH You're not from these parts are you?... |
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Post by riotgrrl on Mar 24, 2009 19:48:00 GMT
Cured? How, what was wrong with it? (But you knew that really.) Italian cured beef is called bresaola and is much more elegant, sliced very thin and served with rocket and parmesan shavings. That looks lovely. Would you serve that with red or brown sauce? |
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Post by Flatypus on Mar 24, 2009 19:52:01 GMT
In Glasgow, surely in batter deep fried?
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Post by Alpha Hooligan on Mar 24, 2009 19:59:09 GMT
Brown sauce? That's not right! AH You're not from these parts are you?... I'm from "deh norf". Red sauce is de rigueur on CBH. AH |
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Post by Alpha Hooligan on Mar 24, 2009 20:00:37 GMT
In Glasgow, surely in batter deep fried? Seasoned with a splash of buckfast... AH |
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Post by jean on Mar 24, 2009 21:24:22 GMT
That looks lovely. Would you serve that with red or brown sauce? Dash of balsamic vinegar, perhaps. (I'm not beintg pretentious. I used to live there.) |
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Post by percyplum on Mar 24, 2009 22:22:39 GMT
Has to be brown sauce with corned beef.
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Post by Alpha Hooligan on Mar 24, 2009 22:44:47 GMT
Once again, the Red/Brown divide rears it's ugly head on a decent msg board!!! ;D
AH
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Post by Flatypus on Mar 24, 2009 22:56:03 GMT
Has to be brown (HP rather than OK) on corned beef. Red is permissable for spam spam spam spam spam spam spam spam spam spam spam spam spam spam spam spam spam spam spam spam spam spam spam spam spam spam spam
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