[Sca-cooks] puddings, chicken sausage

[Philip & Susan Troy]

A. F. Murphy wrote:

> Well, I think he is comparing it to white pudding (as opposed to black
> pudding.) Irish stuff. Black pudding has blood in it, which is what makes
> it black. It is pork - I think white pudding is, too, but I don't remember
> off hand. (I can run down the block and look...)
>
> Jewish derma etc. obviously isn't pork. I think he was just comparing the
> manner of cooking.

Um, partly. My basis for comparison was the fact that white puds tend to be grain-or-starch-based, rather than meat-based, with fat to lighten the texture and add moisture. Is that a fair description of derma, too? I would think so.


Adamantius

--
Phil & Susan Troy

troy at asan.com

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