Clockwise. Hash brown, mushroom, tomatoes, black pudding, white pudding, rashers (Irish bacon), pork sausage, beans, rasher again and eggs in the middle. Make this on the weekends for the family.
Thanks, 32. I can see the mushroom now. Back about 30 years ago, myself and two friends would help two elderly French men with the blood aspect of blood sausage. Hanging the pig from the rear legs we would stick the pig so the blood would flow down into a big bowl, then one of the oldsters would add ice cubes and wisk away as fast as he could adding ice as he worked to get the blood cool enough so it wouldn't clot. I don't know anyone anymore who does that.
Mmmmm......black pudding. I haven't had that since I was in Ireland or lastly in SF where you could go to a small cafe that was Irish owned. I LOVE black pudding with some over easy or softly poached eggs.
I have a recipe for it, but since I don't have a source of blood (and really don't want one), I haven't made it.
You need a big breakfast when you are going to go out and do manual labor all day long.
A breakfast like that has to be eaten in stages. Maybe sit down to it at 8 and push away from the table at 10, 9:30 at the earliest. Unless you want to explode.
13 comments:
There are three mystery food items on that plate.
I can't quite make out the dark and light biscuit looking items.
Everything else I think I know what they are. Just don't ask me what those beans are doing there.
Black pudding, ( blood sausage) and white pudding. Same seasonings but one has blood and the other doesn't.
Ok, going clockwise from the triangle hash brown paddy. Is that first thing black pudding? What are the next two items north of the tomatoes?
Clockwise. Hash brown, mushroom, tomatoes, black pudding, white pudding, rashers (Irish bacon), pork sausage, beans, rasher again and eggs in the middle. Make this on the weekends for the family.
Thanks, 32. I can see the mushroom now. Back about 30 years ago, myself and two friends would help two elderly French men with the blood aspect of blood sausage. Hanging the pig from the rear legs we would stick the pig so the blood would flow down into a big bowl, then one of the oldsters would add ice cubes and wisk away as fast as he could adding ice as he worked to get the blood cool enough so it wouldn't clot. I don't know anyone anymore who does that.
A week's worth of protein on a plate!
I'd get rid of the mushroom and add another hash brown, but that's just me.
Mmmmm......black pudding. I haven't had that since I was in Ireland or lastly in SF where you could go to a small cafe that was Irish owned. I LOVE black pudding with some over easy or softly poached eggs.
I have a recipe for it, but since I don't have a source of blood (and really don't want one), I haven't made it.
You need a big breakfast when you are going to go out and do manual labor all day long.
A breakfast like that has to be eaten in stages. Maybe sit down to it at 8 and push away from the table at 10, 9:30 at the earliest. Unless you want to explode.
So, what's for lunch?
wow, that looks lethal.
I could maybe eat 1 egg.
Not into meat though.
What about Ted Cruz and all the affairs-how exciting!
Looking forward to black pudding at breakfast next week. (They usually serve it on the cruise shio I'll be on.)
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