8 comments

  1. We call it “Black Pudding” here (as opposed to White Pudding or Mealie Pudding). It is, I think, a native of the northern part of the country (Lancashire up to the central belt of Scotland) and is usually taken fried, as part of those lethal breakfasts which we love. Your approach is very different and I would like to try it as a change from fried egg and fried bread – though with those, bacon and good sausage, it is scrumptious!

    I have tried hovering over the pictures but am too stupid or uneducated to reach the recipe or the method by hovering over the pictures. Could you give me a steer, please? Sorry to be a pest

    With best wishes,

    Peter

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  2. Hi Peter,
    you need to go to the post’s main page to see the recipe/instruction pop-up when you hover over the pics below the lines:
    .
    Preparation :
    To read instructions, hover over pictures
    To enlarge pictures and read instructions, click on pictures.
    .
    Also, the rec/instr. pop-up when you double click on the pics below the lines:
    .
    Preparation :
    To read instructions, hover over pictures
    To enlarge pictures and read instructions, click on pictures
    .
    Hope this helps 🙂
    Best regards,
    Hans

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  4. It is very kind of you to respond, Hans. I do have to translate some of the terms (i.e.blood pudding is black pudding here, and scallions are spring onions) and looking for some of he ingredients is not always easy (pierogi, for instance) but I do like your recipes which are varied from he germanic to accommodate floridian availability and taste, so I play with them a little, in return). I enjoy the imagination and simplicity of many of the dishes; and as I cook, mainly, for myself, that alone gives me added interest. I thank you for all of this.

    With thanks, as always,

    Peter

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  5. Hi again Peter,
    I love it when friends of ChefsOpinion participate on my little blog 🙂
    As you, I cook for myself (and Bella), and I love ALL food, from the most simple to the most complicated, rare and exotic.
    Obviously, since I am retired, my cooking is mostly simple home-cooking, although mostly based on what I have been doing in professional kitchens around the world for nearly 50 years.
    Life is Good 🙂 Cheers !
    Hans

    P.S.
    You might enjoy this article:

    http://www.thekitchn.com/whats-the-difference-between-spring-onions-scallions-and-green-onions-word-of-mouth-217111

    Ciao

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  6. Dear Hans, I really enjoy your blog. My mother was and my sister is Cordon Bleu, and the later lectured in food hygiene also. My nephew runs the kitchens in a rather nice hotel in the Scottish Borders and his sister (also chef-trained and a paramedic, appropriately enough) owns and runs a ski chalet in the French Alps. I remain an amateur, but used to run the Chaine des Rotisseurs in Greater London – so at least I have a keen appreciation of food and wine. keep it up – and life IS good!

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