Ship of Fools: Heaven: What wine goes with black pudding?

Thread: Heaven: What wine goes with black pudding? Board: Limbo / Ship of Fools.

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Posted by chukovsky (# 116) on :

This thorny question came up in our household tonight, when, with a view to indoctrinating me in the ways of Northernness, The Spouse™ cooked black pudding. The Sauvignon left over from our wedding would obviously not do, so we settled on a bottle of Old Git. To be honest although neither of us know that much about wine, this was a little thin and tasteless. We feel it will be fulfilling its highest purpose in life as part of spag bog, to be honest.

So, what are your favourite wines (cheap, preferably), and which one of them would have settled our dining dilemma? Or should we just have had Boddingtons?

[ 17. July 2004, 03:37: Message edited by: Coot (Such a nice boy) ]

Posted by Sir George Grey. (# 2643) on :

I wouldn't go for wine, but a very dark, malty, non bitter beer.

The best one to go for is Traquair Jacobite Ale, which is produced by some brewery in southern Scotland. However I've only seen it sold in three places; Peckham's in Glasgow, the Chip Wine Shop (also in Glasgow), and a bottle store in Auckland which has now closed.

Gillespies stout might do as an alternative.

Posted by Mousethief (# 953) on :

They have non-bitter beers? The only non-bitter beer I've found is a raspberry-flavoured one from Holland. If there are other non-bitter beers I very well might enjoy them.

Posted by jedijudy (# 1059) on :

The Son-Unit told me "under no circumstances eat black pudding" as a bit of wisdom he gleaned from your side of the pond, chukovsky! I am a bit more adventurous than he is, but have never had the pleasure of eating black pudding. However, it seems to me that a nice Australian Shiraz goes nicely with a lot of things.

Or, I could hop over and make a pitcher of Bahama Mamas for you two! [Cool]

Posted by Mousethief (# 953) on :

I've never met the food that a nice bottle of Shiraz doesn't go with. Maybe ice cream.

Posted by Spiffy da WonderSheep (# 5267) on :

quote:
Originally posted by Mousethief:
I've never met the food that a nice bottle of Shiraz doesn't go with. Maybe ice cream.

White Zin goes well with vanilla ice cream.

Alas, as I have no clue what a black pudding is, I couldn't advise you on wines. And I couldn't advise you on cheap ones, either, because, well, I grew up in Napa, California, USA, and way back when I was still drinking we'd get whomever we knew who worked at such-and-such a winery to nick us a bottle.

Posted by Mousethief (# 953) on :

quote:
Originally posted by Spiffy da WonderSheep:
White Zin goes well with vanilla ice cream.

Not on my tongue.

Posted by Tolmar (# 6404) on :

Black pudding is pigs blood, fat, and oats in intestine to make large sausages. Served in slices, it is considered a 'northern delicacy'.

Which shows what you'll eat when you spend all your time down pit. [Projectile]

[ 23. May 2004, 01:38: Message edited by: Tolmar ]

Posted by Spiffy da WonderSheep (# 5267) on :

quote:
Originally posted by Tolmar:
Black pudding is pigs blood, fat, and oats in intestine to make large sausages. Served in slices, it is considered a 'northern delicacy'.

So... it's McDonald's food?

And Mousethief, well then, you're just not a true wine afficianado. It's what *everyone* serves with ice cream. [/winesnobbery]

Posted by hermit (# 1803) on :

quote:
Originally posted by Tolmar:
Black pudding is pigs blood, fat, and oats in intestine to make large sausages. Served in slices, it is considered a 'northern delicacy'.

Which shows what you'll eat when you spend all your time down pit.

Oh I think I'm starting to understand UK cooking now .... what's haggis again? And shouldn't you be drinking an entire bottle of Scotch rather than wine before venturing into this cuisine?

Posted by Kenwritez (# 3238) on :

Black pudding? Ecchhhh....

Sigh...nonetheless, here's a snobbery-free wine tip: Drink what you like The best wine is the one you like best. That being said, to get the maximum effect from food/wine pairings, try and match the taste of the wine to the taste of the food.

For example, with a rich pate you'd serve a buttery Chardonnay.

With asparagus, a vigonier usually goes well.

With Asian foods with their clean, crisp, subtle flavors, I'd suggest a crisp, not too sweet Gewurtztraminer. Oddly enough, champagne also goes well with most Asian foods.

With a grilled steak, definitely a big, bold red, like (my favorite) a "super Tuscan" or a Bordeaux or burgundy. With your black pudding, I would definitely go with a big red, as you need the tannins in the wine to cut through the fat of the pudding while having some very robust fruit to carry the flavors and meld with them through the rest of it.

For seafood, like shellfish or a lighter, white fleshed fish, or with a salad or cheese course, a Sauvignon Blanc or even a white zinfandel should go well.

With a heavier-flavored, more oily fish like salmon, you could go with a petite syrah or a merlot (the latter especially if you're having any kind of fruit salsa or chutney with the fish.)

For dessert, a Riesling is always nice, or an easy-sipping white zin.

When serving a red wine, it's usually a good idea to decant it about 45 - 60 minutes before you serve it, which means allowing as much air as possible to interact with the surface of the wine so as to let flavors and the wine's "bouquet" develop as fully as possible.

You can buy a wine decanter for small money, or even a large, clean, non-reactive mixing or serving bowl will work well. If you don't have those, then just open the bottle about 45 minutes or an hour before you plan to serve it.

[ 23. May 2004, 03:15: Message edited by: Kenwritez ]

Posted by Coot (Such a nice boy) (# 220) on :

quote:
Originally posted by hermit:

quote:
Originally posted by Tolmar:
Black pudding is pigs blood, fat, and oats in intestine to make large sausages. Served in slices, it is considered a 'northern delicacy'.

Which shows what you'll eat when you spend all your time down pit.
Oh I think I'm starting to understand UK cooking now .... what's haggis again? And shouldn't you be drinking an entire bottle of Scotch rather than wine before venturing into this cuisine?

Oh yes, hermit! My thoughts exactly. I was going to suggest buying the cheapest 4 litre cask of wine available and drinking it all with view to passing out in alcoholic stupor and having no memory of the preceeding evening.

Posted by Mousethief (# 953) on :

quote:
Originally posted by Spiffy da WonderSheep:
And Mousethief, well then, you're just not a true wine afficianado. It's what *everyone* serves with ice cream. [/winesnobbery]

Sorry. I know for a fact that wine snobs don't serve white zin, or even consider it wine. I've been told often enough by them, trust me on this.

Posted by Kelly Alves (# 2522) on :

Y'know? I don't care much for white zin, but if I did, I would drink it with whatever I damn well pleased. Twinkies, Chili, deep dish pizza. The fact that I might be giving some Napa Valley columnist a breakdown would just sweeten the palate for me.

Posted by Mousethief (# 953) on :

Hear, hear, Kel.

Posted by Kenwritez (# 3238) on :

Kelly has it aright; to Hell with wine snobs; drink what you please, as you please. Just make sure it all goes in your mouth.

Posted by Kelly Alves (# 2522) on :

Even wine snobs say that.

Posted by Mousethief (# 953) on :

quote:
Originally posted by Kenwritez:
Just make sure it all goes in your mouth.

Oh, your poor, poor wife. [Frown]

Posted by josephine (# 3899) on :

quote:
Originally posted by Kenwritez:
Oddly enough, champagne also goes well with most Asian foods.

What's odd about that? Champagne is wonderful with anything!

Posted by Ariel (# 58) on :

No wine goes with black pudding. The proper accompaniment for black pudding is a strong cup of tea.

Black pudding can vary widely depending on what brand you get and which region you get it from. My experience of it as a child was enough to put me off for years. My grandmother in Dublin used to give it to me now and again as a special breakfast treat that I could well have done without. Slices sat solidly on my plate, studded with large, glistening chunks of fat, which I always picked out, and pieces of gristle. After that there was no way I was ever going to eat it voluntarily again.

Just recently out of curiosity, I bought the Galtee brand in my local supermarket, and found to my surprise it was nothing like the stuff my grandmother had given me. Gone were the huge lumps of fat and the gristle, this was made with oatmeal and spices and was actually delicious. Well worth buying if you can get hold of it.

Posted by Sir George Grey. (# 2643) on :

Hall's Black Pudding is a particular delight.

Posted by Nonpropheteer (# 5053) on :

Never had black pudding, nor do I have the desire. Screw beer, forget wine: If someone were to force me to eat this foulness, I would request one, possibly two botles of Montelban Tequila to wash it down. Ick.

And I have found that a 10 year old bottle of Sandeman Founder's Reserve Porto is an excellent accompaniment to Little Debbie Swiss Rolls.

Posted by Ariel (# 58) on :

You could always try white pudding. It's just the same, but without the blood.

Posted by Org (# 5063) on :

Black pudding (au natural- no frying), on white bread, washed down with a pint of Guiness- truely heavenly to taste, with the added bonus that you're getting enough iron to keep you going for a week.

Posted by babybear (# 34) on :

quote:
Originally posted by Org:
you're getting enough iron to keep you going for a week.

No... if you get too much iron, you can't go!

Posted by chukovsky (# 116) on :

quote:
Originally posted by Ariel:
You could always try white pudding. It's just the same, but without the blood.

Do you think that would go with a nice chardonnay? Although there are those who think there's no such thing as a nice chardonnay, and I am veering that way...

Posted by lapsed heathen (# 4403) on :

Black Pudding should be acompanied by Stout.
Guinness or Murphys, which is a better choice with black puding.

Oh to all you people who have said you will never eat the stuff, you don't know what your'e missing it's one of the true delights of an irish breakfast.

Posted by Amos (# 44) on :

Ariel is right. The correct beverage to accompany black pudding (at least in the UK) is scalding hot tea (how many lumps, Ariel?). Particularly at breakfast, when the black pudding should be grilled and accompanied by the rest of the Full English Breakfast (including fried bread).

If you must have wine with your black pudding (which probably means you're having it for dinner), may I recommend that you head for the Hungarian section of your local Oddbins and get a couple of bottles of Bull's Blood.

Posted by Amos (# 44) on :

Now, white pig's puddings, as they're known in these parts (where they're a local speciality) are made from groats and diced pork fat, seasoned with salt, white pepper, and sage. They tend to be dry and need a fair bit of cooking. I would serve them as one would pig's feet, with mustard or a mustard sauce and a few bottles of ale.

Posted by Peppone (# 3855) on :

I haven't tried this, but I know Portuguese food includes blood puddings- and even "bloody duck", duck cooked with the blood still in. I like Portuguese wines anyway: so I think I'd try a nice bottle of Dao with my black pudding.

I'll let you know next time I'm in Macau. Will put it on my to-do list.

Posted by Ariel (# 58) on :

Ah, crubeens. Sold hot from baskets on the street until as late as the 1940s in some parts of Ireland. First brined, then cooked for three hours with carrots and onions, or dipped in breadcrumbs and fried. You have to clean them very well first.

Posted by Coot (Such a nice boy) (# 220) on :

Mm. You know we hosts are obliged to read *everything* on the boards.

[Projectile]

(the smilie I rarely use)

Dare I ask what crubeens are?

Posted by Vikki Pollard (# 5548) on :

Haven't read the rest of this thread (will do later) but has anyone suggested 'Bull's Blood'? [Big Grin]

I went hysterical in the supermarket the other week when perusing some Australian wines which had things like, "Goes well with offal," and various other kinds of food that really, wine would be your last consideration - weird things I can't remember, like 'Barbecued bananas' etc. I'm almost certain one of them said Black Pudding. (This was in Tesco's).

Have eaten it but can't stomach it these days -decided it looks too much like the sum of its parts.

[ 23. May 2004, 14:32: Message edited by: Vikki Pollard ]

Posted by Mousethief (# 953) on :

quote:
Originally posted by Ariel:
No wine goes with black pudding. The proper accompaniment for black pudding is a strong cup of ipecac tea.

I fixed your post.

Posted by Mousethief (# 953) on :

quote:
Originally posted by Vikki Pollard:
Haven't read the rest of this thread (will do later) but has anyone suggested 'Bull's Blood'?

I had Bull's Blood with dinner last night. One of my favourite reds!

Posted by Augustine the Aleut (# 1472) on :

When a student in Ireland, several times black pudding came my way, generally in the form of A Proper Ulster Breakfast, with which one drank strong tea in the incarnation of a Proper Ulster Cup of Tea (the espresso of the tea world).

Upon reflection, the general advice of a glass of stout or porter is the wisest. However, I once unexpectedly had black pudding in Galicia, having ordered it in the belief that I was getting pork of some sort. The local red went very well with it, and the recommendation of a decent Dao is very workable indeed.

I think that Miss Debbie's cakes are best taken with a half-tumbler of home-made grappa, with which to swill out the palate and send one into oblivion.

Posted by Kelly Alves (# 2522) on :

quote:
Originally posted by Mousethief:

quote:
Originally posted by Vikki Pollard:
Haven't read the rest of this thread (will do later) but has anyone suggested 'Bull's Blood'?
I had Bull's Blood with dinner last night. One of my favourite reds!

Sangre de Toro rocks .

Posted by Ariel (# 58) on :

quote:
Originally posted by Coot (Such a nice boy):
Dare I ask what crubeens are?

Dear Coot. Of course. They are pigs' trotters. Which is why you have to clean them very carefully. You want to be sure you've got all the muck and hair off.

You hardly ever see them in butchers' shops these days, but I saw some on a stall in Oxford market a few Wednesdays ago, along with chitterlings and pigs' ears, all neatly packaged and warming up beautifully in the spring sunshine.

Posted by Mousethief (# 953) on :

Actually the brand I have (down to 1 bottle I think -- time to head to Trader Joe's again) is Egri Bikaver -- Hungarian Bull's Blood. mmmmmm, good stuff.

Posted by Grits (# 4169) on :

I know nothing of this kind of food, and I know nothing of wine. But I do know it would take A LOT of wine for me to be able to eat this food.

Posted by Sine Nomine (# 3631) on :

quote:
Originally posted by Nonpropheteer:
And I have found that a 10 year old bottle of Sandeman Founder's Reserve Porto is an excellent accompaniment to Little Debbie Swiss Rolls.

I've often wondered by what patented atomic process they manage to get so much sugar in Little Debbie's various confections.

And NP, if you're a devotee* of Little Debbie, it could explain why you come across as a bit hyper at times.

(* in the usual sense of the word, of course.)

Posted by Mousethief (# 953) on :

quote:
Originally posted by Sine Nomine:
I've often wondered by what patented atomic process they manage to get so much sugar in Little Debbie's various confections.

I believe it's called moonpieification.

Posted by Sine Nomine (# 3631) on :

Don't make fun of Moon pies . They're Tennessee's greatest gift to the world. Can't stand 'em myself.

Posted by Grits (# 4169) on :

Good one, Mousethief. [Killing me]

[ 23. May 2004, 18:03: Message edited by: Grits ]

Posted by Mousethief (# 953) on :

quote:
Originally posted by Sine Nomine:
They're Tennessee's greatest gift to the world.

I was afraid of that.

Posted by Grits (# 4169) on :

Actually, I like to think that I am Tennessee's greatest gift to the world.

Posted by Mousethief (# 953) on :

quote:
Originally posted by Grits:
Actually, I like to think that I am Tennessee's greatest gift to the world.

But you're still in Tennessee. You're not IN the world.

Posted by Grits (# 4169) on :

All kidding aside, I feel like every time I post a single word here, I'm in the world. And that's one thing I really love about the Ship. [Smile]

Posted by Mousethief (# 953) on :

Amen!

Posted by Nonpropheteer (# 5053) on :

quote:
Originally posted by Mousethief:

quote:
Originally posted by Grits:
Actually, I like to think that I am Tennessee's greatest gift to the world.
But you're still in Tennessee. You're not IN the world.

Nor of the world. At least that's my assumption.

quote:
Originally posted by Sign Nominal: And NP, if you're a devotee* of Little Debbie, it could explain why you come across as a bit hyper at times.

Okay, I'll admit it. Before I can consider a woman for a long term relationship, she has to like Swiss Rolls.

There. The cat is now bag-free; hope you are happy, Sine.

Posted by Sine Nomine (# 3631) on :

quote:
Originally posted by Nonpropheteer:
Before I can consider a woman for a long term relationship, she has to like Swiss Rolls.

So not only are you a devotee of Little Debbie, but a prospective girlfriend must be a devotee also?

That is so friggin' weird, man.

Posted by Grits (# 4169) on :

That shouldn't be so hard to find. Swiss Rolls are the one Debbie I can't resist. I just can't even buy them. The shape makes them practically inhalable.

I don't like Star Crunch, however. They are right vile.

Posted by Nonpropheteer (# 5053) on :

quote:
Originally posted by Sine Nomine:
So not only are you a devotee of Little Debbie, but a prospective girlfriend must be a devotee also?

That is so friggin' weird, man.

What is weird about? Two consenting adults, with their own common interests getting together. Would you think it was weird if I preferred blondes, or well educated women?

You need to be a little more open minded about things, Sine. No everyone has your antediluvian morality.

Posted by Amazing Grace (# 4754) on :

quote:
Originally posted by Mousethief:

quote:
Originally posted by Spiffy da WonderSheep:
And Mousethief, well then, you're just not a true wine afficianado. It's what *everyone* serves with ice cream. [/winesnobbery]
Sorry. I know for a fact that wine snobs don't serve white zin, or even consider it wine. I've been told often enough by them, trust me on this.

Ackshully, MT, roses are being viewed with more favor by a number of serious (or semi-serious) wine drinkers as a nice summer wine. Some of the Spanish ones are quite highly regarded.

I always love a good blanc de noirs sparkler. One outfit in Temecula (can't remember which) makes quite a nice one. (Pink is my vice.)

I personally prefer a late harvest wine, some liqueur, or a nice cuppa joe ("corrected" or not) with my dessert.

Charlotte

Posted by Nonpropheteer (# 5053) on :

Has anyone ever tried Ice Wine? I've had some from the Finger Lakes region of NY... pretty good. Apparently its made from grapes that have been allowed to freeze on the vines or mabe just frost damaged, I can't remember.

Posted by Timothy the Obscure (# 292) on :

Ice wine is made from grapes that have frozen on the vine (or in a few California wineries like Bonny Doon, grapes that have been picked and put in the freezer). If they stay on the vine long enough to freeze (in Germany, anyway), they get very ripe and sweet. When they freeze, the water in the grapes crystallizes and you can crush them and strain out the ice crystals, resulting in a kind of grape juice concentrate that yields an incredibly sweet and luscious wine if the grapes are of good quality to begin with and have the acid backbone to balance the sugar.

Never having tasted black pudding (or having any intention of doing so) I refrain from recommendations. But I suspect that strong, dark beer--and lots of it--would be the way to go. In fact, about three pints before even contemplating the meal would be a good start.

Timothy

[typo]

[ 24. May 2004, 03:07: Message edited by: Timothy the Obscure ]

Posted by boyinthebands (# 4040) on :

A native of Georgia, but with Pennsylvania German blood, I know both states' people enjoy unspeakable pig-based breakfast foods some (headcheese, scrapple, liver pudding, spam) equal to, if not worse, than a black pudding, psychologically.

In my trip to England (and Manchester specifically) I vowed ne'er to touch the vile black pudding.

But in a cafe near the Mancunian train station (Victoria) it was served with my cooked breakfast. I was hungry, and didn't relish paying too much for a sandwich on the train down, or in Heathrow after.

So I ate the dread black pudding -- and liked it. A lot. [Yipee]

I'd vote for hot milky tea, but can agree with the Portuguese red. I don't get the Egri bull's blood -- wish I don't think is fruity enough to carry the pudding, though that might be good with savory pork sausages.

Posted by boyinthebands (# 4040) on :

But in a cafe near the Mancunian train station: Piccadilly, rather.

Posted by Sir George Grey. (# 2643) on :

quote:
Originally posted by Vikki Pollard:

I went hysterical in the supermarket the other week when perusing some Australian wines which had things like, "Goes well with offal," and various other kinds of food that really, wine would be your last consideration - weird things I can't remember, like 'Barbecued bananas' etc. I'm almost certain one of them said Black Pudding. (This was in Tesco's).

Hmm - Lamb's hearts, stuffed with breadcrumbs and sage, wrapped and tied up in streaky bacon and casseroled in red wine goes extremely well with .. more wine.

Sandeman's port is nice. I prefer Graham's Six Grapes. Also, Allesveloren, a South African "port" (shhh.. don't tell the EU that I used the P word) is not only excellent in itself but extremely good for the price. If you can find it.

Posted by Nonpropheteer (# 5053) on :

quote:
Originally posted by Sir George Grey.:

Sandeman's port is nice. I prefer Graham's Six Grapes. Also, Allesveloren, a South African "port" ... If you can find it.

Heh. There are two liquor stores in the town I live in now. Only one had porte. The most expensive was $7. The guy had to look for that, because though he had worked there for 2 years, he had never heard of the stuff. I bought it anyway, out of desperation - it tasted like cough syrup. [Projectile]

That's when I realized that living in this town is a punishment from God. [Help]

Posted by Alarik the Goth (# 511) on :

Tha don't want te be drinkingg wine wi'thy black puddingg. Tha needs summat like Moorhouses' 'Black Cat', or Thwaites's (if tha 'ave t'misfortune te cum fra' Blackburn). Speakingg fer mesen, Ah'd 'ave three or foower pints o' Pendle Witches Brew. But then Ah don't much care fer yon black pudding, tha knows.

Posted by Amos (# 44) on :

Those'd be Bury puddings, I take it, Alarik?

Posted by Eigon (# 4917) on :

Nothing less than Bury puddings would do, surely - and mmm, Moorhouses Black Cat. Alarick, I think I'm in love!

Posted by Alarik the Goth (# 511) on :

Oh, aye, 'Bury' puddings, of course.
(What are 'Bury' puddingses, preciouss, we wonderss?)

I am not, you see, from Lancahsire, despite being rather keen on some of their ales.

In love [Hot and Hormonal]

with Moorhouses' ales, I hope you mean, Eigon?!

Posted by Eigon (# 4917) on :

Ah, Alarick, how you disappoint me [Smile]

I thought everyone knew that the best black puddings in the world come from Bury market, Lancashire, and are sold from a stall with a sign over it saying "Puddings queue here."

Posted by Alarik the Goth (# 511) on :

Well, the only times I have been to Bury have been to sample the delights of the East Lancashire Railway. And it's rather too long, methinks, since I last did that.

I've been to Leigh quite recently, but they aren't (AFAIK) famous for puddings. Or anything else for that matter.

Posted by jedijudy (# 1059) on :

quote:
Originally posted by Alarik the Goth:
Tha don't want te be drinkingg wine wi'thy black puddingg. Tha needs summat like Moorhouses' 'Black Cat', or Thwaites's (if tha 'ave t'misfortune te cum fra' Blackburn). Speakingg fer mesen, Ah'd 'ave three or foower pints o' Pendle Witches Brew. But then Ah don't much care fer yon black pudding, tha knows.

I love listening to you talk, Alarik! [Overused]

I'm going to Kenwritez to have dinner. It sounds like he serves 42 different wines with a meal.

Thinking of black pudding, there might be some appropriate side dishes. For instance, grits. Maybe cheese grits for a little more body. Or, how about collard greens? With vinegar and hotsauce. Just trying to help! [Big Grin]

Posted by Kenwritez (# 3238) on :

quote:
Originally posted by jedijudy:
I'm going to Kenwritez to have dinner. It sounds like he serves 42 different wines with a meal.

Thanks! Sadly, no, not *42* different wines.

quote:
Originally posted by jedijudy:
Thinking of black pudding, there might be some appropriate side dishes. For instance, grits. Maybe cheese grits for a little more body. Or, how about collard greens? With vinegar and hotsauce. Just trying to help!

Because of the fattiness / density of blood sausage, you'd want a side dish that would be a bit acidic, perhaps somewhat sweet as well, to help cut through all that fat. That lets out grits, rice, potatoes, any kind of starch, really, but the collard greens and hot sauce would go very well, as would any kind of green veg or fresh corn, as in a maque choux. Black eyed peas with tomato, bell pepper, onion and jalapeno would also work well.

Now a zippy fruit salsa or classic tomato salsa or pico de gallo would go well with the sausage, I think.

I would definitely put a vinegar-based salad dressing with the salad; a Greek salad would go well, as would a tomato, red onion and cucumber salad with a vinaigrette.

For a soup course, a simple gazpacho or tomato soup (not a bisque) would complement the sausage.

For dessert, a sorbet or fruit plate would do well. Skip the cheese.

You can get as fancy or as simple as you please.

Posted by Ann (# 94) on :

No,

Black Pudding goes with a fried egg (with a solid white and a runny yolk) on toast - or, better yet, fried bread - bacon, lightly fried mushrooms and, possibly, a sausage and baked beans. Have I forgotten anything? Fried tomato. Ketchup or Brown Sauce if you want. The Black Pudding can be replaced with Hoggy Pudding - a White Pudding.

You can call it Full English Breakfast or Heart Attack on a Plate. To be eaten in moderation - about once a year.

Posted by madferret (# 3353) on :

Ok, as the person (indirectly) responsible for this thread it's time to say something! [Big Grin]

When I was younger my response to black pudding was pretty much along the lines of our American contributors! [Devil]

But that's as much because my mother [and most other housewives in Northern England in the 60s] used to think that everything needed frying to a cinder, as to the taste or contents...

I was intrigued to see that the pudding in question was "Scottish style". Made in Lancashire. Shocking. I have suggested a visit to Bury next time.

And, as for drinks, the conclusion is:
1. Steaming hot tea. (Mmmm)
2. Jedijudy's Bahama Mamas (Yessss)
3. A nice Chilean merlot (well, we had that with our corned beef hash today and think it would work... [Cool]

)

Posted by stargazer (# 6828) on :

What an interesting discussion! Working as I do in a Wines & Spirits dept of a supermarket, I have to agree that if you are sad enough to eat black pudding ( and I have NEVER been that sad!) then a full bodied shiraz ids the way to go. Soppy whites just do not cut the mustard. try something like a 'd'Arenburg Footbolt' or Lehmanns 'Futures Shiraz' . Nothing to decanting, pour the wine into a clean (steralized?) jug, leaving the gunk behind. Rinse out the gunk, pour the wine back in. Easy peasy!

Posted by Kenwritez (# 3238) on :

quote:
Originally posted by stargazer:
Nothing to decanting, pour the wine into a clean (steralized?) jug, leaving the gunk behind. Rinse out the gunk, pour the wine back in. Easy peasy!

If all you want your decanting to accomplish is removal of sediment, then this method will work well, assuming you're using unfiltered wine, which usually has residue. However, filtered wine, which is the majority of wine sold in the U.S., typically has no residues.

Here's some good advice on decanting and the reasons for it from this site:

quote:

There are two main reasons to decant wine:

The first is to aerate young or tannic wines. Exposing wine to oxygen basically speeds the process of aging. While the wine is in the bottle in your cellar, small levels of oxygen oxidize the tannins, therefore softening the wine slowly over time. Aerating young wines before drinking them tends to soften the wine and release flavors.

The second reason to decant is to separate wine from the sediment or residue in the bottle – usually needed for older red wines. Pour the wine gently into the decanter, holding the decanter at an angle to avoid splashing. Older red wines do not need aeration like younger wines. Pour slowly until just the sediment is left in the bottle. Professional sommeliers often use a candle to illuminate the residue in the dark bottle, and stop pouring before any sediment leaves the bottle.

For a more in-depth examination of decanting, try this site.

I'm not a beer drinker, so I can't recommend any to you, other than I've frequently heard it said there's no such thing as a bad Belgian beer.

Posted by Tigglet (# 1368) on :

My Italian uncle was until recently a Chef with his own Italian restaurant in UK. He was so impressed with Black pudding when he "discovered it", that he put it on his menu as a main course item! I would have to check with him how he served it, as I never got to sample it, but I heard it was superb!!! (I am very jealous, as I am a big fan of black pudding. The taste is sublime, IMHO.)

I guess as a main course for dinner, it would definately be fine to serve it with wine (a full bodied red would be my vote)... although I think wine with a full english fried breakfast would be pushing it for me... cuppa tea would win in that setting!

Tiggs

Posted by Mousethief (# 953) on :

How do you know how long to decant? I mean if you leave a wine out long enough it will turn to vinegar.

Posted by Kenwritez (# 3238) on :

Well, obviously you stopper the wine before it reaches vinegar! My rule of thumb is 45-60 minutes prior to serving. Once the wine has been decanted and any remainder restoppered, there shouldn't be much need to re-decant it. Once per bottle ought to be sufficient.

You can test the efficacy of decanting for yourself: Open a bottle of red wine at cellar temperature (usually 55-60 degrees F) and decant it and immediately taste it. Note your impressions. Then, taste the decanted wine every 15 minutes until an hour has passed. You'll probably notice a subtle change in the taste and aroma of the wine.

Posted by Mousethief (# 953) on :

Actually I've done that, Ken, with a bottle of Lemberger and was amazed. Right out of the bottle it was only good to clean sinks. An hour later it was heaven.

Posted by stargazer (# 6828) on :

It is true that some more tannic wines will benefit from being aerated. When I put such a wine on tasting at work, generally it's opened at least three hours before the tasting table is opened up to the milling throng of guzzlers!

We rarely put Californian wines on tasting 'cos they're 'not customer friendly'. Aussie reds go down well, specially if we offer cheese as well!

There is an art to knowing what the good folk of Lancashire will accept from the table any given weekend. we would not put black pudding on..I think. Perhaps I should suggest it as an alternative to cheese (or strawberries!)

Posted by Sir George Grey. (# 2643) on :

There's no set time - it depends on how long it takes for the bacteria to pitch up.

I've had bottles of wine left open overnight (no - don't ask) and they've been fine in the morning.

Posted by Furry Gherkin (# 5641) on :

Nowt wrong wi' black pudding....great traditional food, I really like it...apart from a certain Southern place that tried to serve BP on a bit of MDF....Tha gots to 'ave the reet chunky door-stop sliced bread, then fry it in'th pan affer ya fries the bacon n sausages, so's yon bread soaks up the flavour of the pan...it often comes in thick sausage-shaped links, n tha cuts offa wot tha needs....best served wi' full Engerlish brekkie, being placed on'top offa a door-stop slice, wiv a fried egg on'top...

As for having wine wit' pudding...waste of damn good pudding...!!!

FG... [Paranoid]

Posted by Amos (# 44) on :

A small prize awaits the person who can identify the most cod-dialects in Furry Gherkin's post. [Axe murder]

(as we're in heaven)

Posted by Moo (# 107) on :

quote:
Originally posted by Amos:
A small prize awaits the person who can identify the most cod-dialects in Furry Gherkin's post. (as we're in heaven)

If I knew what a cod-dialect is, I could better understand what you're talking about.

Moo

Posted by Amos (# 44) on :

'Cod' in this sense means ersatz or fake. The folks in Dogpatch speak a cod-Appalachian dialect.

Posted by Moo (# 107) on :

Thanks, Amos.

Moo

Posted by Kenwritez (# 3238) on :

I'm pretty hopeless at this as I'm so very not English, but would his accent be Yorkshire? Or Lancashire? (Unless they're the same thing.)

Posted by basso (# 4228) on :

quote:
Originally posted by Kenwritez:
I'm pretty hopeless at this as I'm so very not English, but would his accent be Yorkshire? Or Lancashire? (Unless they're the same thing.)

Oh, no. I can't watch.

b.

Posted by Mousethief (# 953) on :

I know there's 4000 holes in Blackburn, Lancashire. Not sure why, though.

Posted by Kenwritez (# 3238) on :

Someone went mad with a power drill?

Posted by Ian M (# 79) on :

I've had black pudding and roasted figs as a starter, in a country house hotel up near Carlisle. Jolly good stuff, and yes, a full-bodied red's definitely what you need.

Ian

Posted by Timothy the Obscure (# 292) on :

quote:
A small prize awaits the person who can identify the most cod-dialects in Furry Gherkin's post.

I thought I spotted Yorkshire, Cheshire, and a hint of Scouse--but I'm no Henry Higgins.

Timothy

Posted by ce (# 1957) on :

quote:
Originally posted by Ian M:
I've had black pudding and roasted figs as a starter, in a country house hotel up near Carlisle. Jolly good stuff, and yes, a full-bodied red's definitely what you need.

Seems to be a fairly common starter in the Lake District/Cumbria. I can go one further; I was presented with it for breakfast at a hotel in Grasmere ("chef says you'd better have it now as you missed it last night") after agonizing over the starters the previous evening and choosing another dish. Heavenly, plenty of strong tea on that occasion though!
ce

Posted by Kenwritez (# 3238) on :

Black pudding: Just Say No. [Projectile]

Posted by Peppone (# 3855) on :

I'm wondering what wine would go best with kimchi.

Posted by Timothy the Obscure (# 292) on :

Alsatian Gewurztraminer. It works with sauerkraut.

Timothy

Posted by ce (# 1957) on :

quote:
Originally posted by Timothy the Obscure:
Alsatian Gewurztraminer. It works with sauerkraut.Timothy

There's an interesting thought, so should Black Pudding - sort of "Boudin Noir aux Choucroute" - off to the shops methinks!
ce

Posted by ce (# 1957) on :

Damn, someone's already thought of it! Feuilleté aux deux boudins

[ 27. May 2004, 09:20: Message edited by: ce ]

Posted by Karl: Liberal Backslider (# 76) on :

quote:
Originally posted by basso:

quote:
Originally posted by Kenwritez:
I'm pretty hopeless at this as I'm so very not English, but would his accent be Yorkshire? Or Lancashire? (Unless they're the same thing.)
Oh, no. I can't watch.

b.

Well, it depends which Yorkshire accent and which Lancashire accent.

A Manchester accent and a Middlesborough accent are pretty different - but then, Middlesborough is pretty different from say Leeds. Leeds is different from Sheffield, which has more in common with an East Midlands accent than it does a York one.

Confused? You would be.

Can I observe in passing that the loudest dislike of black pudding is coming from people who've never tried it? I agree the Irish kind (oatmeal and no lumps of fat) is massively better than the English kind (lots of lumps of fat), but it really is quite pleasant.

Haggis is not pleasant. It is considerably better than pleasant. It is completely deserving of its crown as chieftan of the pudding race.

And don't let Alarik fool you. He doesn't talk like that, dee ye at aal, lad?

Posted by ken (# 2460) on :

Oy Alarik mon! Gan' hyem?

Posted by Amos (# 44) on :

No skittles night in the Black Country is complete without an hors d'oeuvre of cold chunks of black pudding interspersed with pickled onions and/or tinned pineapple chunks on a kebab stick.

Posted by ken (# 2460) on :

I have seen my daughter absent-mindedly eat an entire half-kilo jar of picked onions almost without noticing, then put the jar back on the shelf, half full of slightly cloudy vinegar, without an onion in sight, as if no-one would notice.

Posted by Nonpropheteer (# 5053) on :

quote:
Originally posted by stargazer:
Aussie reds go down well, specially if we offer cheese as well!

LMAO as I recall two Monty Python skits at the same time... Australian Table Wines and Cheese Shop.

quote:
Another good fighting wine is "Melbourne Old-and-Yellow", which is
particularly heavy, and should be used only for hand-to-hand combat.

Quite the reverse is true of "Chateau Chunder", which is an Appelachian
controle, specially grown for those keen on regurgitation -- a fine wine
which really opens up the sluices at both ends.

Posted by Peppone (# 3855) on :

quote:
Originally posted by ce:
Damn, someone's already thought of it! Feuilleté aux deux boudins

I've tried this, now I think on it. It was good. I'll try an Alsation Gewurtzthingummer with the large tub of reeking homemade kimchi I bought at the school fair.

Posted by Tigglet (# 1368) on :

I can tell we are in HEAVEN!!!

A thread about Kimchi and Black Pudding.... Delicious!

Tiggs

Posted by Amos (# 44) on :

Peppone: kimchi and Alsatian gewurztrauminer? I hope your flat has a top-notch extractor fan!

Posted by Peppone (# 3855) on :

It's a sealed air con environment from May to November.

The kids can make use of all those N95 respirators I hoarded during SARS.

Posted by Sioni Sais (# 5713) on :

quote:
Originally posted by Tigglet:
I can tell we are in HEAVEN!!!

A thread about Kimchi and Black Pudding.... Delicious!

Tiggs

I imagine Black Pudding is one of the few things that can give Kimchi a run for its money.

[tangent]
instead of frying it to a crisp try cooking sliced Black Pudding in the oven; gentler and doesn't destroy the flavour. Then again, some might want to destroy the flavour.
[\tangent]

Posted by Peppone (# 3855) on :

Man, it's been a long day. I'm overheated, tired, and hungry. As bizarre as it may seem, I want hot kimchi, cold salted beer, and black pudding, in that exact order.

Posted by chukovsky (# 116) on :

Update: The Spouse™ tells me he's getting something from Selfridge's Food Hall for supper. Lovely, I think. Stuffed chicken breasts, it turns out. MMM... not the black pudding sausage roll he got before.

Stuffed with what?

Black pudding.

[Help]

Posted by contouredburger (# 7409) on :

Can I interrupt this stomach-churning thread with a little pedantry in defence of Black Pudding? When made traditionally it isn't made with lumps of fat. The white chunks should in fact be pieces of thymus gland, a gland situated somewhere near the ribcage which a young mammal (although we're only interested in the young pig) uses to check its immune system is working properly. An adult pig just uses it to make black pudding taste fabulous.

Posted by Kenwritez (# 3238) on :

Thymus gland? Just when I thought it couldn't possibly get any worse....

[Projectile]

Posted by Peppone (# 3855) on :

Ugh! That's just offal.

Offal. See...it's like...aw-ful.

Oh, forget it.

(My mum used to cook us sweetbreads for a treat. That's the pancreas, I believe.)

Posted by Willyburger (# 658) on :

Sweetbreads are the thymus gland. Not that it's any better that way....

Posted by contouredburger (# 7409) on :

I think the pancreas is referred to as lights...ymmm...chewy

Posted by Eigon (# 4917) on :

I thought "lights" were the lungs?

Posted by contouredburger (# 7409) on :

Eigon,

My apologies, lights are the lungs. I've found a rather off-putting website that makes this point. However, it also claims that both thymus and pancreas are sweetbreads. However, they are throat and stomach sweetbreads respectively. The spleen is called milt. However, if somebody is desperate enough to be eating this little lot, then I don't think the name really matters. The only wine to go with these would be enough to stop you caring.

Posted by Kelly Alves (# 2522) on :

You gotta wonder what horrible famine made somebody think to themselves "You know? That little hunk of thymus is looking mighty tasty..."

Posted by Ariel (# 58) on :

quote:
Originally posted by Kelly Alves:
You gotta wonder what horrible famine made somebody think to themselves "You know? That little hunk of thymus is looking mighty tasty..."

The recipe dates back to a time when there were far fewer ingredients available than there are now. Meat was for the well off or for special occasions and you didn't waste anything. Nor could you afford to be squeamish. Black pudding was an economical way of making it all go just a little further.

Celtic literature has a good few descriptions of feasts. There is an ancient Irish story, which reads like the fantasy of someone on the verge of starvation, where the hero dreams of a sumptuous hall built out of food, with pillars of butter, cheese and boiled pork. That was about as good as it got until the Romans arrived and brought a lot of their own cultivated fruits and vegetables.

Posted by jedijudy (# 1059) on :

Reminds me of "chitlin's and gritlin's" and watching folks buy tongues and stomachs at the Winn Dixie.
However I will buy the smoked pig hocks to cook with the black-eyed peas. Yummy! The proper wine might be ta-da...Shiraz! That's if moonshine ain't available.

Posted by contouredburger (# 7409) on :

JediJudy,

Stuff Shiraz. By the sounds of that delightful melange, I'll just go for Meths and hopefully I'll kill off the brain cells that deal with taste and smell...Pass me the ketchup

Posted by PointlessAlbatross (# 4998) on :

If texture's the problem why not just puree all these delightful bits and pieces and have an offal smoothie ? Tastes just as bad but goes down quicker. Add some garlic icecream for a lovely icecream float. Hmmm, yummy....

Posted by Timothy the Obscure (# 292) on :

Oh, sweetbreads--it's been years...reminded me of this country French restaurant I used to go to when I lived in civilization. Sweetbreads in a cognac & cream sauce--absolute heaven. They're a bit of a pain to prepare though. I could never quite duplicate their recipe.

Now in Portland there was this supermarket with a large Asian clientele--I was afraid to walk past the meat counter for fear of the packages of beef testicles and pig uteri...

[refraining from redundant use of the vomiting smiley]

Timothy

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