Black Pudding (Was: "Danish")

Father Ignatius wrote:
[...]

Quoted message said:

From the excellent and recommended /Lobscouse[2] and Spotted Dog:
Which It's a Gastronomic Companion to the Aubrey/Maturin Novels/ by
Anne Chotzinoff Grossman & Lisa Grossman Thomas, p 211.

[1] An annual Mediterranean aromatic herb of the mint family.

[2] ObAUE: Reportedly a Nordic dish, as in the Norwegian /lapskaus/
("hodge-podge"😉, the Danish /labskaus/, "which the German dictionary
says comes from the English 'lobscouse'. ... As of 1970, /lapskaus/
was on the official menu for the seamen's mess mess of the
Norwegian-American Line---and to this day /labskaus/ is so popular in
the German port of Hamburg that some restaurants there serve nothing
else."

You do know the Liverpool connection, don't you?

--
Mike.

In news:[email hidden],
Mike Lyle <[email hidden]> typed:

Quoted message said:

Father Ignatius wrote:

Quoted message said:

Quoted message said:

[2] ObAUE: Reportedly a Nordic dish, as in the Norwegian /lapskaus/
("hodge-podge"😉, the Danish /labskaus/, "which the German dictionary
says comes from the English 'lobscouse'. ... As of 1970, /lapskaus/
was on the official menu for the seamen's mess mess of the
Norwegian-American Line---and to this day /labskaus/ is so popular in
the German port of Hamburg that some restaurants there serve nothing
else."

You do know the Liverpool connection, don't you?

Summat to do with crushed foopball fan, innit?

--
Nat

"...a light scattering of snarky pedants, and a great many helpful
people who occasionally descend into jackassery, a couple of saints,
and a few wingnuts." --Matthew Shepherd, on and of alt.usage.english

In news:[email hidden],
Father Ignatius <[email hidden]> typed:

Quoted message said:

In news:[email hidden],
Mike Lyle <[email hidden]> typed:

Quoted message said:

Father Ignatius wrote:

Quoted message said:

Quoted message said:

[2] ObAUE: Reportedly a Nordic dish, as in the Norwegian /lapskaus/
("hodge-podge"😉, the Danish /labskaus/, "which the German dictionary
says comes from the English 'lobscouse'. ... As of 1970, /lapskaus/
was on the official menu for the seamen's mess mess of the
Norwegian-American Line---and to this day /labskaus/ is so popular
in the German port of Hamburg that some restaurants there serve
nothing else."

You do know the Liverpool connection, don't you?

Summat to do with crushed foopball fan, innit?

Here's a thing: I tort you wuz extracting the Michael. Turns out you
weren't.

http://www.liverpoolpictorial.co.uk/recipe2.htm#Lob Scouse 1

(reached from http://en.wikipedia.org/wiki/Lobscouse)

Fourteen pints? Lordy May...

Plus note Burgoo reference.

--
Nat

"...a light scattering of snarky pedants, and a great many helpful
people who occasionally descend into jackassery, a couple of saints,
and a few wingnuts." --Matthew Shepherd, on and of alt.usage.english

Father Ignatius said:

Quoted message said:

Quoted message said:

Why pudding, one wonders... I'm sure there's logic there. Somewhere.

They're presumably cooked by boiling, as is the case with all proper
puddings (but not necessarily "pudding"😉.

The British calls it black pudding and in Britain "pudding" means any
kind of dessert (A Scot girl once said "I'd like some pudding" and went
straight for pancakes - I wondered, because to me pudding is custard).
In Denmark we call it "blood sausage". We slice it and fry them in
butter and serve it with stewed apples, cinnamon and syrup.
The recipe does not look right, because our blood sausage is sweet and
contains blood, lard, rye, raisins, cinnamon, sugar.

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

[2] ObAUE: Reportedly a Nordic dish, as in the Norwegian /lapskaus/
("hodge-podge"😉, the Danish /labskaus/, "which the German dictionary says
comes from the English 'lobscouse'. ... As of 1970, /lapskaus/ was on the
official menu for the seamen's mess mess of the Norwegian-American
Line---and to this day /labskaus/ is so popular in the German port of
Hamburg that some restaurants there serve nothing else."

'serve nothing else' is most likely hyperbole. Incidentally, I followed some of
the links in the followups to this post and the receipe given in the Wikipaedia
for Labskaus is overwrought. Labskaus as I (a native Hamburger) know it goes
like this: you boil corned beef and potatoes. Then you put the corned beef
through the mincer with the 'taters although you can also mash the potatoes and
mixe them with the ground beef after - you add finely diced onions, pickled
gherkins and optionally beetroot (pickled beetroot is often served cold, sliced
on the side rather than cooked into Labskaus), pepper. Boil(simmer) some more
until the flavours combine, topping up with the broth as needed. Serve with
fried egg, sunny side up, on top.

Black puddin' in Northern Germany is often made with soaked wholegrain
buckwheat and raisins in the mix. Most butchers will carry BP with or without
raisins. Prepared as you describe, they are served with equal amounts of mashed
potatoes and hot apple puree on the side (a dish known regionally as
"Heaven/Sky and Earth" - sometimes they are mashed together before serving). My
wife, who comes from further East, perfers to have her black puddin' served
with sauerkraut (I can't stand it but ymmv).

-Peter

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firstname dot lastname at gmail fullstop com

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

The recipe does not look right, because our blood sausage is sweet and
contains blood, lard, rye, raisins, cinnamon, sugar.

I eat the English version here in NZ, more or less - it doesn't have the same
spices and ingredients as you observe rightly, but it still works fine in the
fine dishes. You can always add what you want :-)

-P.

--
=========================================
firstname dot lastname at gmail fullstop com