Aporkalypse Comin'! Oh no.
No bacon with scrambled eggies?
Wednesday, September 26, 2012 by Uvah | Discussion: Community
It isn't a critical issue but a shortage could drive the cost through the roof.
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Reply #42 Friday, September 28, 2012 2:14 PM
Indeed, there are still parts of the world which don't have black pudding. Or, would you believe, pork pie!
How primitive.
Reply #43 Friday, September 28, 2012 8:07 PM
How primitive.
I know....Florida is one of them.... I find myself teasing our li'l black puddin' lovin' pommie skinner there quite frequently...
hence having the picture so handy... 
Reply #44 Saturday, September 29, 2012 3:25 AM
How primitive.
When living in Tasmania I used to frequent 'Oliver's Meats' in the Quadrant Mall, Launceston to get my supplies of black pudding and traditional pork pies... and none of this mass produced rubbish, either. No, Doug used to make it all himself, fresh and on the premises. He also made a top notch hogs pudding as well... YUM! Sadly, Doug had to retire due to ill health, but I was there on closing day to get the very last of these succulent morsels for a mere fraction of their regular prices... like he gave them to me for being a loyal and regular customer over.
Reply #45 Saturday, September 29, 2012 4:08 AM
Suddenly Tassie doesn't sound such a bad place.
Reply #46 Saturday, September 29, 2012 4:35 AM
Yeah, Doug's great grandfather established Olivers Meats in 1848 when he arrived from the UK, and the black pudding, hogs pudding and pork pies were made with traditional English recipes handed down through the family.
Reply #47 Saturday, September 29, 2012 4:56 AM
my recipe for haggis comes from Tasmania.... from the National Trust Recipe Book.... it is an authentic....very traditional....recipe....from scratch.... not for the faint hearted to even read....
Tassie has some wonderful food industries/endeavours down there... smoked fish... cheeses...truffles.... wines...etc. etc.... thinking of another drive around tour.... pity they stopped the ferry leaving from Sydney... gotta drive back to Melb to catch it now... mind you... wouldn't mind a coupla days in Melb either... believe it's changed quite a bit since I left...
Reply #48 Saturday, September 29, 2012 11:29 AM
Okay......I admit ignorance. What the heck is black pudding. Being from Brooklyn I've never heard of such a thing.
Reply #49 Saturday, September 29, 2012 11:35 AM
If this creates a world-wide shortage of Spam, then it's not all bad news. 
Reply #51 Sunday, September 30, 2012 9:34 AM
Reply #52 Sunday, September 30, 2012 9:44 AM
a little hint for those interested...
if you cut black pudding into quarter inch strips... lightly fry it... and of course remove the skin.... you can chop it up and add it to a bolognaise sauce and leave to simmer for as long as possible to break down... and it will give you a lovely rich bolognaise sauce... you won't be able to pick the flavour necessarily.... it just enhances and enriches the sauce...
Reply #53 Sunday, September 30, 2012 10:59 AM
Reply #55 Sunday, September 30, 2012 12:10 PM
ov corse... 
why I had one with a 'c' and two with 's's'... I'll never know... will have to claim wee hours of the morn and loooong fingernails....
anyway... try it sometime... 
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Reply #41 Friday, September 28, 2012 1:12 PM
At first I thought that pic of black pudding was a joke. Not to mention the image that came to mind. Ooohhh.....no!
Glad to hear it isn't. Whew!