[Sca-cooks] hanging meat:::was PETA

[Phil Troy/ G. Tacitus Adamantius]

Also sprach UlfR:
>Phil Troy/ G. Tacitus Adamantius <adamantius at verizon.net> [2004.01.17] wrote:
>
>[Lots of black pudding types snipped]
>
>The Swedish versions are blood + (rye) flour, one recipie I'm having in
>front of me also includes milk, stock or beer, sauteed onions, allspice,
>cloves, white pepper, ginger, majoram, (beet sugar-)syrup and optionally
>raisins; cook in a bain marie until done (90 min at 175 C).

Sounds like drisheen in Ireland, which is 
different from their regular black puddings in 
that it's usually made with sheep's blood (or so 
I'm told), and baked or steamed in a deep pan, so 
it ends up being a block of stuff you have to 
slice chunks off of, not a sausage-ey thing. I 
believe drisheen also contains milk...

>There is also a recipie for "small blood crepes" (blodplättar); milk,
>rolled oats, blood, flour (wheat or rye/wheat mix), syrua, pallspice,
>and majoram. Fry as small crepes (there are special cast iron pans
>available here for making 6-7 3" crepes simultanously). Never cooked
>that one, must try it the next time I buy blood.

By all means; I want to hear more about this. 
This is the sort of thing Master Ateno would get 
into... hmm, why am I thinking they'd be like 
blini?

>  > So you can see how difficult it can be to know how to proceed when
>>  someone asks you for a blood sausage recipe. I mean, I'm assuming you
>>  won't be making them at home, so this is mostly a moot or academic
>
>The black pudding style ones can ber made in any normal kitchen, as can
>the 14th C malaches.

Oh, I know that. Phillipa, the lady who asked 
about them, keeps, I believe, a Kosher kitchen, 
so the object of the game for her is to keep 
blood as far _away_ from her kitchen as possible. 
I wasn't suggesting anything else, but for 
someone I assumed would not actually be cooking 
blood sausages,  I figured it would be a fair 
amount of trouble to locate exactly the kind of 
blood sausage recipe she needed, and type it in, 
so I suggested a Web search, which, it seemed, 
would net her several thousand black pudding 
recipes. If she actually were going to cook them, 
and said the ones with rice sounded good, or 
whichever, it would be worth the extra trouble to 
locate a specific recipe and type it in. No 
criticism of either Phillipa or black puddings 
intended; merely the economics of time and 
fingers.

Adamantius