This is why I shouldn’t join in with the internet. I don’t know what that means. I’m pretty confident I’ll digest a cooked egg pretty quickly.
I was of the belief that hard boiled eggs were meant to bung you up, but I can't think how I came to this.
At a former employer, someone would do a roll run on a Friday morning and my preferred combination was black pudding and tattie scone on a morning roll (no butter) with brown sauce. Awesome.This reminds me, I've not had a rowie, bacon and black pudding breakfast for a long time. I may need to rectify that very soon! Or at least get some tattie scones.
My excuse is that the pub at the end of my road has started doing a fairly reasonable fried breakfast with unlimited coffee for about seven quid - and starts serving it two hours before opening time. So it has become a Sunday treat.
If you insist, but might struggle with them in that order.
I think I have some veggie black pudding in the freezer, so will obtain tattie scones and morning rolls in the morning.I am now sorted with both rowies and tattie scones, bacon, black pudding etc for tomorrow morning. Will decide what/which or both in the morning.
Aside from chips, hash browns are the best potato product in existence.
After extensive research over many years I’ve concluded that the best black pudding in Britain is from Scotland. Charles McLeod’s Stornaway Black Pudding, to be precise. Most English BPs are either too dry (not enough fat) under-seasoned, or both. A relative newcomer, Doreen’s Black Pudding, is English, triangular, and delicious, but it’s been a long wait as traditionally, English producers have sought to emulate the rubbery, tasteless offerings of the likes of the Bury Black Pudding Company.I am now sorted with both rowies and tattie scones, bacon, black pudding etc for tomorrow morning. Will decide what/which or both in the morning.
Oooh, making me want a local place’s smoked haddock, poached eggs and own made door stop granary with grilled tomato.
Steamed buns at breakfast, never mind gunpowder, a civil service and paper, are China’s main contribution to the world. In the same way as the USA brought their pancakes to the party, with Canada’s maple syrup (Sisters from a common mother).
My dad used to comp down on it raw.the problem with black pudding in england is no one knows how to cook it
as i don't like returning food to a kitchen in a cafe, pub or resturant
most of the time it comes out more or less raw
"look go back and burn/Brown it a bit ffs"
less of a problem back home
It is a cooked productMy dad used to comp down on it raw.
There’s some really good veggie white pudding these days. I know people are going to search the ingredients and pretend to be appalled, especially when you can make your own skirlie, but it’s a tasty occasional treat.
I ended up at some house in leeds with a load of people after some Rave and they cooked a pan of mussels about 8am and I ate the whole thing it was amazing, I was just sat on the floor eating them out the pan one after another.
