There is nothing “in” Yorkshire Pudding. Its made from a similar batter mixture you would use in pancakes. Wiki explains all :-
http://en.wikipedia.org/wiki/Yorkshire_pudding
To quote the article :-
*Yorkshire pudding is cooked by pouring batter into a preheated greased baking tin containing very hot oil and baking at very high heat until it has risen.
*
So you guys won’t try our delicious Bury Black Puddings, tripe (with vinegar in every hole),pigs trotters, liver and so on and so forth.
A full English breakfast is: Eggs, Bacon,sausage, beans,fried toms,fried bread,mushrooms and black pudd and toast
Without the pudd it is incomplete.
And yet you guys eat pancakes with syrup ::eek:: with your eggs and bacon
I like my blood sausage (think Polish kiszka), but I must correct you, as rare steak doesn’t have any blood or, if there is any, it’s neglible. The redness is myoglobin, not blood.
Sure, it’s a bit milder a source of confusion - it’s just that ‘pie’ similarly baldly stated over here, would usually mean a meat pie - expectations are reversed.
Another one is ‘flan’ - to most people in the UK, that means a shallow, open-topped pie - probably most often fruit-filled, but it’s not uncommon to hear people describe quiche-like pies as flans. I understand that in other parts of the world, ‘flan’ means something like what I would call creme caramel.
At a business meal we had people from different nationalities and at the beginning of the meal the subject was brought up that every language has an equivalent of ‘bon appetit’ except English. So each one said what it was in his own language and lastly the Brit at the table said “We say 'Gawd ‘elp us!’”
Well, having had both black pudding and boudin noir, I have to say that in this area the french version is not nearly as nice. Of course, given the variations in terroir, it may just be the Parisians that insist on making it the consistency of a squishy turd, with very little flavour.
I think another reason people are notoriously wary about British cuisine is that they’ll do things like deep-fry Mars bars – something which most other people would be incapable of even conceiving of, I believe. I’ve also heard of deep-fried pizza slices. :eek:
I think it should be noted that there are plenty of British people who are not crazy about eating organ meat and other weird stuff that gets mentioned in threads like this. Me, I’ll eat that stuff if it’s processed into an unrecognisable form; I quite like liver sausage, for example, but slap an actual cooked liver down on my plate and I’m not going to touch it. This may be because I still associate it with the horror that was school dinner liver in the 1970s. No doubt, properly cooked, it is quite tasty.
That originated in Scotland and the north, I think - and it’s now become a bit of a parody of itself.
I’ve never tried a deep-fried mars bar, and as far as I understand it, ‘deep fried pizza’ consists of the cheapest of industrial frozen pizzas, thawed, folded in half, dipped in batter and fried. It sounds dreadful.
My French colleague (in an international team, so every time we sit down to eat, everyone says ‘Bon appetit’ in a variety of languages) used to tease by saying ‘And what do the British say? Good luck!’
As implied in the wiki, this really isn’t a very common practice, and I think it is seen as a novelty food at the handful of places where you can buy it.
It’s not really indicative of british cuisine.
Lobsang writes:
> Why do Americans call our Black Pudding “Blood Pie”? And why the hostility
> towards it?
Well, first of all, most Americans don’t call it anything. Most Americans will never visit the U.K. Far from being hostile to blood pudding, they have no reason to ever think about it.
But consider the average American who does visit the U.K. and for the first time is offered a full English breakfast.
chowder writes:
> A full English breakfast is: Eggs, Bacon,sausage, beans,fried toms,fried
> bread,mushrooms and black pudd and toast
The average American reaction to such a meal would be “Wow, that’s a lot of food.” Most American don’t eat much more than a bowl of cereal for breakfast. They won’t be totally unfamilar with a big meal for breakfast though, since they probably will have eaten it at a restaurant. Hotel restaurants particularly do large breakfasts.
So the American will look at the food and say, “O.K., I recognize eggs, bacon, sausage, and toast.” Those are things that are often served in large breakfasts in the U.S. They will then look at the baked beans, the fried tomatoes, the fried bread, and the mushrooms and say, “Well, those aren’t things that are often eaten for breakfast, but I recognize what they are.”
Finally, they look at the black pudding and ask, “What’s that?” On being told that it’s black pudding, they ask, “What’s it made of?” They will be told that it’s a sausage made with blood. They will generally say, “Oh, O.K.,” and then start slowly working their way through the food. Since the black pudding is the most unfamiliar, they will probably get to it last, and many won’t try it.
Furthermore, on being offered the choice of full English breakfast or Continental breakfast, many Americans would automatically choose the Continental breakfast because the full breakfast isn’t particularly healthy. It’s full of cholesterol. The fact that someone doesn’t eat a particular item doesn’t mean that he hates your country. It could mean a decision about what’s healthy to eat.
I can’t imagine that an American would ever call it a blood pie. That doesn’t make any sense. It doesn’t look like anything else called a pie. Lobsang, have you ever actually heard an American call a black pudding a blood pie? Finally, you’ve got a bizarre sense of hostility. Just because someone doesn’t eat everything you put in front of them doesn’t make them hostile.
I agree with Chronos and Wendell. I’ve never hear of “Blood Pie” on either side of the Atlantic. Furthermore, I’ve never had Blood Pudding offered to me in England or Scotland – for some reason, I’ve always had Continental Breakfasts there. But when we went to Ireland, Peepper Mill and I were offered the Traditional Irish Breakfast in several places, and it seems to be the same as the Traditional English Breakfast Wendell describes.
We didn’t know what Blood Pudding was. I ate it, but Pepper Mill didn’t – she didn’t like it, and that’s without any knowledge of its contents. I have to admit that I wasn’t particularly fond of it, either, and certainly wouldn’t have sought it out. So there’s a purely anecdotal pair of data points – some Americans won’t eat Blood pudding because of consistency and taste, even without the heavy “yuck” factor associated with the raw materials. I do have to admit that, had we known, we might not have touched it, and this deprived ourselves of a culinary experience that, as we see, we wouldn’t have minded missing anyway.
I have to add that not all Americans see Blood Puding in this light. In my hometown the grocers and the butchers shops sold Blood Sausage, and advertised it in their windows. Obviously this wasn’t freaking people out. I should add that my town had a large Eastern European immigrant segment. You might not have been able to do this in some small towns in America’s Heartland, but in any city of at least mofderate size and its suburbs, Blood Sausage wouldn’t be hard to find.
I hate black puddings.
If one comes anywhere near me, I drive a stake through its heart, kill it with a silver bullet, and demand to see the chef.
Depending on one’s ethnic heritage, things like blood pudding aren’t necessarily hostility-provoking to Americans. My dad’s side of the family is Ukranian, and I’ve eaten my share of kishka, which is a blood sausage. Ukranians eat primarily pork, when it comes to meat, and other than the bones, hooves, and shit they consume the whole animal. Mom’s people are Pennsylvania Dutch, and they make all manner of sausages/puddings out of organs and head meat. Their recipes make greater use of beef and veal.
The only time we eat blood religiously is at Communion…
Actually, similar atrocities are not unknown in America, at least at county fairs.
British food has a dubious reputation in other countries besides the U.S.
For me it’s not just the weird and unappetizing names and organ foods, but simple stuff like vinegar with your fries (chips). Bleggh.
I’ve never heard reference to blood pie. I’ve always heard black pudding.
Some people used to eat blood sausage around here.
I don’t want either. I’ll use my allocation of blood for fertilizer.
All this hostility towards our delightful black pudds.
From people that eat squirrels
<snort> Yeah, right. The “average American tourist” would say “… Oh… no thanks…” and I don’t blame 'em. I think it’s fairly universal for many people around the world that when you’re in a foreign country, you’re excited to try all the new foods… but not at breakfast. Breakfast is too early for blood.
ETA - and most Americans don’t eat squirrels, either. Rural Americans eat squirrels mostly in hard times.
Also, the new thing at the State Fair this year is deep fried corn on the cob! A couple years ago it was deep fried Coke. I haven’t had it yet, as it’s ALWAYS sold out.