Blood

snipped-for-privacy@aol.com (Bill Spohn) wrote in news: snipped-for-privacy@mb-m22.aol.com:

Egri Bikaver? (just kidding) ;) d:D

Cheap guy!

I'd have said Sangre de Toro!

snipped-for-privacy@aol.com (Bill Spohn) wrote in news:20040130140003.21874.00000674 @mb-m22.aol.com:

Guy? ;)

Hmm, just how similar is all this bull? ;)

d:D

Surprised no one mentioned the Dracula brand wine from Transylvania.

Blood sausage/boudin noir/black pudding comes in a variety of forms. As a generality, I like Emery's demi-sec idea. Or a very low-tannin easy red.

Dale

Dale Williams Drop "damnspam" to reply

Black pudding is very rich. I would prefer a white with a fairly high level of acidity - say a young Alsace riesling. or perhaps the 2003 Petaluma Riesling from Australia. Cider was also a good suggestion. Ron Lel

I have never tasted blood sausage or pudding, and have no intention of doing so. I might have had a hint on how it tastes last week when an oral surgeon had to cut out a tooth and remove it in pieces. I was tasting blood for a day or two. and it was not tasteful to me - slightly bitter.

For Bodin(blood sausage), Hugh Johnson suggested a local Sauvignon Blanc or a Chenin - especially from the Loire. He also suggested a Cru Beaujolais - especially Morgon. If someone forced me to eat blood sausage at gun-point, I think I would select Guiness Stout or Russian pepper vodka to help hide the taste.

snipped-for-privacy@mb-m22.aol.com...

I love black pudding, I prefer Irish to English. English pudding has too much coarse fat for me. Irish, is finer and more granular.

Wine to go with it, a good cru Beaujolais BTW, Gary Rhodes has a magical recipe for lamb and B.pudding. Its called rack on black Off the top of my head, (Book lost in moving, well more mislaid)

Get a boned rack of Welsh spring lamb Get an Irish pudding, (tesco's do a good one) Skin it and cut in half along its length Lay the opened lamb with the slab of pudding, tie them together. Roll in cling and fling in fridge. Leave a few hours. Cook lamb to your own preference, ( Pink for me) bits of pudding will fall out of the ends. Remove and rest Add red wine to tray add any stock you have about. Reduce and strain. Have it with celeriac mash, spring greens and new season broad beans.

Cheers JT

Thats sounds almost Swiftian - how would you get the Irish to sit still while being exsanguinated...?

Thanks for that suggestion and everyone elses'.

Not being a boudin noir aficionado myself, I will pass on the various good options to the one that asked, and suggest that he try several and report back.

Great story! Thanks, Emery.

Salut/Hi John Taverner,

le/on Sat, 31 Jan 2004 10:14:39 -0000, tu disais/you said:-

Bill asked:-

Which it shares with our kind here (can't speak to Norman stuff!).

VERY interesting. As I answered ealier I rather wondered about that too, especially as I've just bought half a dozen Morgon '96.

I had a quick look through my GR books. It's _not_ in Rhodes around Britain, GR at the Table, or or either of his cookery year books. However, if it interests you, he does do some interesting looking recipes for BP in the RaB book.

I can't say that I much enjoyed BP in the UK, despite my Geordie friend Dave having brought me what he called "Britain's best". It wasn't so much the fat, which I have always liked, but the seasoning - or lack of it. The first time I ate it here was at the Hotel Farjounel opposite Tulle railway station. I ordered "Le Menu" on principle, and BP was the second course. Being too mean not to eat what I'd paid for, I did and it was a revelation - I thought it was wonderful, so much so that I asked the chef to prepare it specially for us the next weekend, for my father who was coming to stay!

GOOD start.

Sounds yummy.

Gary is an amazing cook, isn't he. We're doing a dinner Monday for the young chef and his wife who recently took over the St Jacques in Argentat. We _were_ going to have GR recipes for three of the courses, but the vegetable/fruit shop let us down, and didn't have any champagne rhubarb this morning, after having had plenty for the last three weeks GRRR (:-(((. So we're back to my old standby of Olde English Apple Pie (Carrier's recipe) and real Custard, for pud. However, the main course will still be Salted roast pork ribs with Parsnip cream (and parsnip "crisps" and roast spuds and mangetouts) and we'll still be serving his digestive biscuits with the James Montgomery cheddar. Mrs Crab is currently cooling in the cellar before being potted a la Elizabeth David tomorrow, and we're starting in left field with Ken Hom's chinese chicken and mushroom soup, "thaified" with some magic paste and fish sauce.

I'm still hesitating over wines. Soup's easy. Sercial madeira. I _think_ I'll crack a Morgon for the pork. As for my potted crab, cheese and pud... my little grey cells are all of a dither.

In message , Bill Spohn writes

My pocket food and wine guide from Sainsbury's suggests Chablis, Chardonnays from California, Australia, New Zealand or southern France, or New Zealand Sauvignon Blanc.

Ian I'm sure it was RAB, do you really want me to go into the garage and find the book. BTW, GR's new Seasons book is good for a browse.

Bloody hell. GR, RC, ED, and KH. Is this a wind up? or is it a sign of AD, I still have the stained, fat riven, ED book of

Carrier, published ? 70. It was my first cookbook.

Crab, why not a simple Muscadet Cheese...............GOK Pud.........stay in the Loire. G. Huet Vouvray perhaps.

Slurp JT

Buggar, you are right. I,ve spent a good hour in the garage and I have found the bloody book. It's GR's New British Classics.!!

GOK is God only knows HAC, haven't a clue

Concerning retirement, I took the early bath. So now, get pooch, walk or squelch across the sodden fields to the pub. Broadside or Old Hookie and some business to be discussed concerning felling a bloody Leylandi in our new garden.

Slurp JT