1 00:00:08,119 --> 00:00:10,440 Speaker 1: Hello, and welcome to Favor production of I Heart Radio. 2 00:00:10,480 --> 00:00:13,119 Speaker 1: I'm Annie Reese and I'm Lauren Vogelbaum. And today we 3 00:00:13,160 --> 00:00:17,640 Speaker 1: have an episode for you about black pudding. Yes. Oh, 4 00:00:17,800 --> 00:00:21,040 Speaker 1: I'm excited to talk about this. Oh me too. Uh 5 00:00:21,079 --> 00:00:25,959 Speaker 1: And as we record this, uh, St Patrick's Day is 6 00:00:26,000 --> 00:00:30,160 Speaker 1: about it's a week away. It's exactly a week away. Yes, 7 00:00:30,920 --> 00:00:33,840 Speaker 1: and right, so I was, you know, we were thinking 8 00:00:33,920 --> 00:00:36,720 Speaker 1: of topics, and uh, I thought of one of my 9 00:00:37,520 --> 00:00:41,680 Speaker 1: very favorite parts of one of my very favorite things, 10 00:00:41,800 --> 00:00:45,400 Speaker 1: which is a big old I wish your English breakfast 11 00:00:46,280 --> 00:00:53,000 Speaker 1: with some blood pudding. Yeah. Mm hmmm. It's funny because 12 00:00:53,040 --> 00:00:59,480 Speaker 1: I have a new tradition which is quarantine Anniversary. Oh no, 13 00:01:01,000 --> 00:01:06,880 Speaker 1: it's coming up on Saturday, March two years. Uh. But 14 00:01:08,120 --> 00:01:14,039 Speaker 1: I got my first vaccine on St. Patrick's Day. So anyways, St. 15 00:01:14,040 --> 00:01:17,080 Speaker 1: Patrick's Day has kind of become yeah, sort of part 16 00:01:17,120 --> 00:01:19,520 Speaker 1: of the yeah, yeah, the whole thing. But I got 17 00:01:19,520 --> 00:01:22,440 Speaker 1: a whole celebration plan. There's going to be corned beef 18 00:01:22,520 --> 00:01:27,360 Speaker 1: and guinness, uh and other things that I had before 19 00:01:27,360 --> 00:01:31,200 Speaker 1: I knew a pandemic was going that day. So it's 20 00:01:31,200 --> 00:01:35,199 Speaker 1: gonna be good. Um. So I have had a few 21 00:01:35,560 --> 00:01:38,039 Speaker 1: black puddings in my life, and I will say the 22 00:01:38,080 --> 00:01:40,039 Speaker 1: first time I had it, I had no idea what 23 00:01:40,080 --> 00:01:45,280 Speaker 1: it was. Um. And as mentioned in previous episodes, that 24 00:01:45,360 --> 00:01:50,280 Speaker 1: in part was because the word pudding can mean a 25 00:01:50,280 --> 00:01:56,800 Speaker 1: lot of different things. I mean mostly well, okay, now there, No, 26 00:01:56,880 --> 00:01:58,560 Speaker 1: it can be a bunch of different things, sure, um, 27 00:01:59,120 --> 00:02:05,960 Speaker 1: but especially in American versus UK English, Yes, um. In 28 00:02:06,000 --> 00:02:09,160 Speaker 1: the United States, when you say putting, people think of 29 00:02:09,400 --> 00:02:14,840 Speaker 1: like a creamy dessert. Yes, uh. And in the UK 30 00:02:15,040 --> 00:02:21,000 Speaker 1: when you say putting you often mean, oh, I don't know. 31 00:02:21,120 --> 00:02:25,440 Speaker 1: It could be several things. Yeah, it could be it 32 00:02:25,480 --> 00:02:28,040 Speaker 1: could be like a steamed dessert, or it could be 33 00:02:28,360 --> 00:02:31,480 Speaker 1: like a kind of sausage. There's a bunch of a 34 00:02:31,520 --> 00:02:34,480 Speaker 1: bunch of stuff in there, yes, which we will talk about. 35 00:02:34,480 --> 00:02:36,720 Speaker 1: We will talk yeah, oh yeah, which I got so 36 00:02:36,760 --> 00:02:41,040 Speaker 1: excited about. Yes, I did too, um because it's it's 37 00:02:41,080 --> 00:02:43,160 Speaker 1: always fun. It kind of reminds me of our Ambrosia 38 00:02:43,200 --> 00:02:47,720 Speaker 1: episode where literally, I'm still kind of unclear, can mean 39 00:02:48,160 --> 00:02:51,560 Speaker 1: so many different things based on who you're asking. I 40 00:02:51,560 --> 00:02:54,680 Speaker 1: feel like putting is similar. However, I am such a 41 00:02:54,720 --> 00:02:59,560 Speaker 1: nerd I immediately think of dungeons and dragons, and in fact, 42 00:02:59,840 --> 00:03:05,480 Speaker 1: I believe the first creature you fought in the current 43 00:03:05,520 --> 00:03:09,640 Speaker 1: campaign we have going was a pudding. It was in 44 00:03:09,760 --> 00:03:15,960 Speaker 1: the Pudding family of monsters. I I don't remember you 45 00:03:16,040 --> 00:03:20,360 Speaker 1: calling it a pudding, but um but it was. I 46 00:03:20,400 --> 00:03:24,200 Speaker 1: do remember fighting an ooze, so um. Well, a lot 47 00:03:24,240 --> 00:03:27,600 Speaker 1: of times what I do a peek behind the curtains 48 00:03:27,800 --> 00:03:31,119 Speaker 1: is I have like a villain I want, but it's 49 00:03:31,120 --> 00:03:33,400 Speaker 1: too difficult for like, at the time, this was your 50 00:03:33,639 --> 00:03:36,360 Speaker 1: first battle, so I don't want you to look it 51 00:03:36,440 --> 00:03:40,240 Speaker 1: up and be like, no, pudding can't do that whatever, 52 00:03:40,800 --> 00:03:42,800 Speaker 1: So I kind of like, don't tell you what it is, 53 00:03:43,480 --> 00:03:46,680 Speaker 1: just sort of make appropriate for the level that you're 54 00:03:46,720 --> 00:03:54,360 Speaker 1: currently on. All right, that's good. I'm get wiped out 55 00:03:54,400 --> 00:03:57,960 Speaker 1: immediately by and it certainly not by a pudding. That 56 00:03:57,960 --> 00:04:00,720 Speaker 1: would be U. It would be you would be a 57 00:04:00,760 --> 00:04:08,160 Speaker 1: bad d M if you let your entire party perm 58 00:04:08,240 --> 00:04:10,839 Speaker 1: like first game due to a pudding. That would be 59 00:04:12,480 --> 00:04:16,280 Speaker 1: although I will say it was like the most optional, 60 00:04:16,440 --> 00:04:20,080 Speaker 1: optional battles you could have chosen, so you know, just 61 00:04:20,120 --> 00:04:24,920 Speaker 1: to put that out there, we do like murdering, So 62 00:04:25,000 --> 00:04:30,680 Speaker 1: there you go. Go. Goodness, by gracious um for anybody 63 00:04:30,720 --> 00:04:32,920 Speaker 1: who has no idea what we're talking about. It would 64 00:04:32,960 --> 00:04:38,520 Speaker 1: take too long to explain, and I'm sorry, yes, um, 65 00:04:38,560 --> 00:04:41,320 Speaker 1: we will. We will come back to another note about 66 00:04:41,400 --> 00:04:46,279 Speaker 1: dungeons and dragons later though, never fear, um or fear 67 00:04:46,960 --> 00:04:50,880 Speaker 1: or fear or fear to choose your own adventure. Yeah, yeah, First. 68 00:04:50,920 --> 00:04:54,600 Speaker 1: The first time I had a black pudding was in 69 00:04:54,600 --> 00:04:58,480 Speaker 1: England at like a chain pub for breakfast as part 70 00:04:58,520 --> 00:05:01,880 Speaker 1: of like a large plate of like seventeen different kinds 71 00:05:01,920 --> 00:05:09,000 Speaker 1: of meats. It was so delightful, um, and uh, yeah, 72 00:05:09,080 --> 00:05:12,480 Speaker 1: I think i'd always I read about it before in 73 00:05:13,000 --> 00:05:17,440 Speaker 1: I don't know, I'm assuming like like UK children's books 74 00:05:17,560 --> 00:05:20,800 Speaker 1: or possibly like The Hobbit or something like that. Um, 75 00:05:20,880 --> 00:05:23,880 Speaker 1: but right, but didn't wasn't really sure what it was 76 00:05:24,000 --> 00:05:26,000 Speaker 1: until like it showed up on my plate and I 77 00:05:26,040 --> 00:05:29,159 Speaker 1: was like, oh, that's what it is. Cool. Yeah, I 78 00:05:29,200 --> 00:05:32,000 Speaker 1: think I I similarly had it on a kind of 79 00:05:32,040 --> 00:05:38,800 Speaker 1: like traditional breakfast thing when I was in London. Ah, 80 00:05:38,880 --> 00:05:42,080 Speaker 1: and I believe I was so unaware of what it 81 00:05:42,240 --> 00:05:45,279 Speaker 1: was that I thought like something else on the plate 82 00:05:45,400 --> 00:05:49,800 Speaker 1: was like I've had no idea what it was, but 83 00:05:49,839 --> 00:05:54,440 Speaker 1: I liked everything on the plate so so good, so good. 84 00:05:55,040 --> 00:05:56,880 Speaker 1: I think this was this is like one of the 85 00:05:56,920 --> 00:05:59,919 Speaker 1: most problematic cravings I've had in a hot minute, because 86 00:06:00,200 --> 00:06:04,840 Speaker 1: I don't I don't know how to source this. Yeah, 87 00:06:04,960 --> 00:06:09,200 Speaker 1: this is a tricky one, for sure. I think we 88 00:06:09,240 --> 00:06:12,720 Speaker 1: can pull it off, though. Um. You can see our 89 00:06:12,839 --> 00:06:17,240 Speaker 1: past episodes on boudin Um or on Haggis, which is 90 00:06:17,279 --> 00:06:19,720 Speaker 1: related to what we're going to be talking about totally 91 00:06:20,279 --> 00:06:24,279 Speaker 1: m But I guess that brings us to our question. 92 00:06:25,720 --> 00:06:33,039 Speaker 1: Black pudding. What is it? Well, black pudding is a 93 00:06:33,160 --> 00:06:37,080 Speaker 1: type of sausage that is made not from ground meat, 94 00:06:37,320 --> 00:06:41,040 Speaker 1: but rather some kind of like hardy grain cereal like 95 00:06:41,080 --> 00:06:44,760 Speaker 1: oats or barley, that's mixed with blood and animal fat 96 00:06:45,080 --> 00:06:48,440 Speaker 1: and seasoned with onion, salt, pepper, and and usually some 97 00:06:48,560 --> 00:06:51,520 Speaker 1: kind of like heavy herbs like a time or savory. 98 00:06:52,080 --> 00:06:56,520 Speaker 1: It's a stuffed into casings, typically and cooked until tender 99 00:06:56,600 --> 00:07:00,600 Speaker 1: and uh like this deep reddish, purply black color, and 100 00:07:00,800 --> 00:07:04,000 Speaker 1: often served fried up in thick slices for breakfast, alongside 101 00:07:04,040 --> 00:07:06,240 Speaker 1: things like eggs and bacon and beans and tomatoes and 102 00:07:06,279 --> 00:07:12,560 Speaker 1: mushrooms and sliced ham and toast. I'm so hungry right now, uh, 103 00:07:12,760 --> 00:07:15,080 Speaker 1: and and more other sausages. Why not put some more 104 00:07:15,120 --> 00:07:18,600 Speaker 1: sausage on that plate. Um. But yeah, black pudding is 105 00:07:18,880 --> 00:07:22,520 Speaker 1: chewy and tender and fatty and salty and a little 106 00:07:22,560 --> 00:07:28,000 Speaker 1: like earthy or nutty. And it's it's like it's like 107 00:07:28,080 --> 00:07:33,800 Speaker 1: salami made with the extra scrappy scraps. Yeah. Um, it's 108 00:07:33,840 --> 00:07:37,160 Speaker 1: like a it's like a dense, dark meat ball without 109 00:07:37,160 --> 00:07:41,360 Speaker 1: the meat. Ah. It's so so comforting and like stick 110 00:07:41,400 --> 00:07:47,080 Speaker 1: to hear ribs. Oh. I just was reminded of scrapple, 111 00:07:47,160 --> 00:07:54,000 Speaker 1: which we still haven't tried. Oh, yes, it sounds I 112 00:07:54,120 --> 00:08:02,280 Speaker 1: just need people to make me breakfast. Agreed. Wow, that 113 00:08:02,440 --> 00:08:06,920 Speaker 1: is something that I missed so hard right now, okay, anyway, anyway, Um, 114 00:08:07,040 --> 00:08:10,520 Speaker 1: to make a black pudding, you cook the oats. These days, 115 00:08:10,560 --> 00:08:14,000 Speaker 1: I've seen recipes usually call for you cooking the oats 116 00:08:14,040 --> 00:08:17,000 Speaker 1: in water or maybe like water and milk, and then 117 00:08:17,400 --> 00:08:20,800 Speaker 1: blend that with the rest of your ingredients and either 118 00:08:20,840 --> 00:08:24,360 Speaker 1: stuff into a casing or maybe a pudding cloth and 119 00:08:24,440 --> 00:08:26,560 Speaker 1: boil it, or form it up into a loaf pan 120 00:08:26,680 --> 00:08:30,000 Speaker 1: and bake it. And yeah, the finished product will be 121 00:08:30,040 --> 00:08:34,000 Speaker 1: studded with like pale bits of that main cereal grain. Um. 122 00:08:34,160 --> 00:08:37,240 Speaker 1: Pork is the traditional blood and fat component, but beef 123 00:08:37,280 --> 00:08:40,000 Speaker 1: and sheep are pretty common to UM. Blood itself is 124 00:08:40,040 --> 00:08:42,840 Speaker 1: a thickening agent, but other thickeners might include stuff like 125 00:08:42,880 --> 00:08:46,440 Speaker 1: bread crumbs or wheat flour. You might add cream or 126 00:08:46,679 --> 00:08:52,120 Speaker 1: spices like ginger, mace, coriander, or nutmeg. UM. White pudding 127 00:08:52,720 --> 00:08:56,120 Speaker 1: is made the same way, but without the blood. UM. 128 00:08:56,240 --> 00:09:00,439 Speaker 1: So it's just that that it's it's white because it's 129 00:09:00,520 --> 00:09:04,400 Speaker 1: just that cereal grain color. Yeah. And there are all 130 00:09:04,520 --> 00:09:09,160 Speaker 1: kinds of blood sausages made around the world, UM, in 131 00:09:09,840 --> 00:09:14,040 Speaker 1: similar to kind of quite different styles. UM. We're not 132 00:09:14,200 --> 00:09:19,800 Speaker 1: talking very much about those today, Nope, too much. Yeah, yeah, 133 00:09:19,840 --> 00:09:24,120 Speaker 1: but we are aware they exist. Narrowing in UM. Yeah, 134 00:09:24,160 --> 00:09:25,800 Speaker 1: but I mean there are all kinds of black pudding 135 00:09:25,960 --> 00:09:30,000 Speaker 1: made to UM. Chefs and food companies have been adding 136 00:09:30,240 --> 00:09:33,440 Speaker 1: all kinds of like accompanying ingredients to to those to 137 00:09:33,520 --> 00:09:37,520 Speaker 1: those basics. UM, I've seen recipes call for hot chilies 138 00:09:37,840 --> 00:09:40,880 Speaker 1: or u chunks of like beets or rhubarb or apples 139 00:09:40,960 --> 00:09:44,200 Speaker 1: or pears or um or some like some like wine 140 00:09:44,200 --> 00:09:51,040 Speaker 1: soaked raisins, um, some chocolate. Yeah. Yeah, they're you know, 141 00:09:51,120 --> 00:09:56,760 Speaker 1: like gluten free versions, vegetarian versions, and aside from sliced 142 00:09:56,760 --> 00:09:59,800 Speaker 1: on a breakfast plate, you know, you can use black pudding. However, 143 00:10:00,080 --> 00:10:03,400 Speaker 1: you use sausage um as like the protein and a 144 00:10:03,440 --> 00:10:06,720 Speaker 1: main dish, or chopped up in a stew, crumbled out 145 00:10:06,760 --> 00:10:08,840 Speaker 1: of its casing and used as a filling or a 146 00:10:08,880 --> 00:10:11,760 Speaker 1: mix in for savory baked goods or cast rolls or 147 00:10:11,800 --> 00:10:14,760 Speaker 1: what have you, or just like straight up with salt vinegar. 148 00:10:15,760 --> 00:10:25,360 Speaker 1: Mm hmm hm. Well what about the nutrition. Uh tends 149 00:10:25,400 --> 00:10:28,080 Speaker 1: to be a calorie dense food, has a bit of 150 00:10:28,120 --> 00:10:31,319 Speaker 1: carbs and protein um and a great smattering of minerals, 151 00:10:31,360 --> 00:10:34,640 Speaker 1: but is heavy on the fat and on the salt um. 152 00:10:34,760 --> 00:10:36,920 Speaker 1: So watch out for that. If those are things you're 153 00:10:36,920 --> 00:10:40,440 Speaker 1: watching for, watch your portion sizes in general. Eat a vegetable, 154 00:10:40,559 --> 00:10:45,720 Speaker 1: you know, always always vegetable, yes, uh, and we do 155 00:10:45,840 --> 00:10:48,839 Speaker 1: have some numbers for you. We do this one I 156 00:10:50,360 --> 00:10:53,480 Speaker 1: couldn't track down. It was it was difficult to track down, 157 00:10:53,559 --> 00:10:59,280 Speaker 1: like economics related numbers, um, but UH I did find 158 00:10:59,760 --> 00:11:05,760 Speaker 1: the there's this French based organization called in translation, the 159 00:11:05,840 --> 00:11:12,679 Speaker 1: Brotherhood of the Knights of the Blood Sausage and all right, 160 00:11:12,760 --> 00:11:17,600 Speaker 1: I'm into it, okay, And uh they've been operating since 161 00:11:17,679 --> 00:11:23,400 Speaker 1: nineteen sixty three and uh in ten they inducted um 162 00:11:23,960 --> 00:11:27,840 Speaker 1: Irish black pudding producers into their ranks. For the first time, 163 00:11:27,880 --> 00:11:32,679 Speaker 1: they inducted three three black pudding makers from Ireland. Um. 164 00:11:32,720 --> 00:11:36,760 Speaker 1: Every year they award like dozens of medals in different 165 00:11:37,160 --> 00:11:44,400 Speaker 1: blood sausage categories to different blood sausage submissions. UM. As 166 00:11:44,440 --> 00:11:48,920 Speaker 1: of as, they received six hundred and eleven entries from 167 00:11:49,200 --> 00:11:57,840 Speaker 1: three hundred and sixty three competitors. Wow, okay, okay, I 168 00:11:57,880 --> 00:12:01,839 Speaker 1: feel like they need to be inducted into our long 169 00:12:02,120 --> 00:12:10,600 Speaker 1: talked about but never actually done a dunker cartoon. We've 170 00:12:10,600 --> 00:12:14,680 Speaker 1: got a lot of pieces. Yeah, I just haven't followed through. 171 00:12:14,720 --> 00:12:18,080 Speaker 1: But I feel like Knights of the Blood Sauces should 172 00:12:18,120 --> 00:12:23,520 Speaker 1: be there. Yeah. Uh, like the Black Pudding Night would 173 00:12:23,600 --> 00:12:28,240 Speaker 1: certainly be and he could be at odds with the 174 00:12:28,240 --> 00:12:31,600 Speaker 1: Toastmaster if anyone's completely lost. This is like a cartoon 175 00:12:31,679 --> 00:12:34,840 Speaker 1: we have that's mostly pun based about a doughnut that 176 00:12:34,920 --> 00:12:41,160 Speaker 1: solves crimes. Um. Yeah, I don't know why we've never 177 00:12:41,200 --> 00:12:45,480 Speaker 1: actually produced it. Yeah, it's weird sounds, it's great. I 178 00:12:45,559 --> 00:12:49,160 Speaker 1: have some illustrations already, you do, you do. We've got 179 00:12:49,160 --> 00:12:53,280 Speaker 1: lots of ideas. We've got lots of ideas followed through 180 00:12:53,320 --> 00:12:59,400 Speaker 1: where we are falling down right now. But anywhere. Um. 181 00:12:59,440 --> 00:13:04,199 Speaker 1: The town of rams Bottom in Lancashire are Greater Manchester, 182 00:13:04,400 --> 00:13:09,679 Speaker 1: England is home to the World Black Pudding Throwing Championships, 183 00:13:10,880 --> 00:13:15,840 Speaker 1: but that's a good. Annually, on the second Sunday in September, 184 00:13:15,960 --> 00:13:19,440 Speaker 1: a steam train arrives with a golden grid that is 185 00:13:19,480 --> 00:13:24,680 Speaker 1: transported to the Oaks Pub with an entourage of bag pipers. 186 00:13:25,840 --> 00:13:28,800 Speaker 1: Once the grid is placed, a slew of brave souls 187 00:13:28,840 --> 00:13:32,400 Speaker 1: will attempt to throw some black puddings at Yorkshire puddings, 188 00:13:32,440 --> 00:13:38,120 Speaker 1: which are like a Brettier variety. A one pound entry 189 00:13:38,120 --> 00:13:42,120 Speaker 1: fee gets the contestant three blood puddings wrapped in tights 190 00:13:42,679 --> 00:13:46,000 Speaker 1: to keep them from baking apart, and these blood puddings 191 00:13:46,040 --> 00:13:50,199 Speaker 1: are then thrown at twelve Yorkshire puddings, resigning a top 192 00:13:50,679 --> 00:13:55,680 Speaker 1: a twenty foot scaffold. Whoever knocks the most Yorkshire puddings 193 00:13:55,760 --> 00:14:02,600 Speaker 1: off the scaffold winds. The winner in knocked down eight 194 00:14:03,280 --> 00:14:07,679 Speaker 1: in a single throw. Yeah, that's pretty good. His prize 195 00:14:07,720 --> 00:14:12,560 Speaker 1: was a silver trophy filled with black puddings. Of course, 196 00:14:12,640 --> 00:14:17,280 Speaker 1: it was oh, I love this so much, I love 197 00:14:17,360 --> 00:14:20,600 Speaker 1: this so much. Uh So this event goes back to 198 00:14:20,720 --> 00:14:24,280 Speaker 1: at least the nineteen eighties, though some argument goes back 199 00:14:24,320 --> 00:14:27,280 Speaker 1: all the way to the War of Roses in the 200 00:14:27,320 --> 00:14:31,720 Speaker 1: fifteen century. Basically, the story goes that both sides ran 201 00:14:31,720 --> 00:14:34,400 Speaker 1: out of ammunition, so they started throwing food at each other. 202 00:14:35,960 --> 00:14:40,680 Speaker 1: I don't know about that, but this a bit sounds fun. Yes, 203 00:14:41,000 --> 00:14:45,160 Speaker 1: it sounds tremendously fun. It. Um. I was reading some 204 00:14:45,280 --> 00:14:49,320 Speaker 1: like firsthand accounts of going and it seems it seems 205 00:14:49,360 --> 00:14:51,680 Speaker 1: like a great party. It seems like just a really 206 00:14:51,680 --> 00:14:55,600 Speaker 1: great street party. Um, they could not hold one due 207 00:14:55,600 --> 00:14:59,480 Speaker 1: to the pandemic, but it was back in so so 208 00:14:59,520 --> 00:15:02,680 Speaker 1: I assume it's going to be back this year hopefully. Yes, 209 00:15:02,880 --> 00:15:05,680 Speaker 1: And listeners, if you have been, if you have competed, 210 00:15:06,560 --> 00:15:09,440 Speaker 1: we've got to know about it. Oh yeah, oh yeah, 211 00:15:09,680 --> 00:15:14,840 Speaker 1: it's and and like it is internationally attended like it is. 212 00:15:14,960 --> 00:15:24,320 Speaker 1: You're right, Oh gosh, one day maybe one day. Oh well. 213 00:15:24,360 --> 00:15:26,760 Speaker 1: In the meantime, we do have a lot of history 214 00:15:26,800 --> 00:15:29,000 Speaker 1: for you. We do, and we're going to get into 215 00:15:29,000 --> 00:15:30,520 Speaker 1: that as soon as we get back from a quick break. 216 00:15:30,560 --> 00:15:41,800 Speaker 1: For a word from our sponsors, and we're back. Thank 217 00:15:41,800 --> 00:15:46,520 Speaker 1: you sponsor, Yes, thank you. So. Yes. There are a 218 00:15:46,520 --> 00:15:49,640 Speaker 1: lot of types of blood sausages around the world, but 219 00:15:50,200 --> 00:15:54,240 Speaker 1: for this episode, we're focusing on one general type thought 220 00:15:54,280 --> 00:15:57,680 Speaker 1: to have originated in Ireland and Great Britain. The British 221 00:15:57,680 --> 00:16:01,520 Speaker 1: in particular do like to lay claim to it um 222 00:16:01,560 --> 00:16:04,320 Speaker 1: and of course there are ancestors in history within that, 223 00:16:04,440 --> 00:16:09,120 Speaker 1: but that's kind of our focus. Yeah, yeah, yes, And 224 00:16:10,160 --> 00:16:14,160 Speaker 1: it's got quite enough going on as it is, because yes, 225 00:16:14,400 --> 00:16:17,720 Speaker 1: as mentioned, the term pudding has been used for all 226 00:16:17,800 --> 00:16:22,400 Speaker 1: kinds of foods throughout history, so that's confusion already. On 227 00:16:22,520 --> 00:16:25,520 Speaker 1: top of that, some historians called the black pudding the 228 00:16:25,640 --> 00:16:30,160 Speaker 1: most ancient of sausages and puddings, so that's a lot, 229 00:16:31,440 --> 00:16:34,840 Speaker 1: and they generally agree that the first puddings produced by 230 00:16:34,920 --> 00:16:39,080 Speaker 1: ancient cooks were savory and meat based and perhaps sausage 231 00:16:39,120 --> 00:16:42,800 Speaker 1: like things like the ancient Roman sausage composed of pigs, 232 00:16:42,800 --> 00:16:47,360 Speaker 1: blood and thickeners um, though others credit the ancient Greeks 233 00:16:47,360 --> 00:16:52,960 Speaker 1: with this invention instead. M could be both. I'm always 234 00:16:53,000 --> 00:16:56,240 Speaker 1: like probably probably probably probably, just people were like, what 235 00:16:56,280 --> 00:16:58,000 Speaker 1: are we gonna do with all this blood? Let's figure 236 00:16:58,000 --> 00:17:01,920 Speaker 1: out some way to use it? Exactly As discussed in 237 00:17:01,960 --> 00:17:05,159 Speaker 1: many previous episodes, dishes like this had a lot to 238 00:17:05,200 --> 00:17:09,880 Speaker 1: do with preservation, making ingredients stretch and not wasting anything. 239 00:17:10,240 --> 00:17:13,320 Speaker 1: So when a pig is killed for eating, yeah, there 240 00:17:13,359 --> 00:17:16,119 Speaker 1: is a lot of blood, and blood is pretty perishable. 241 00:17:16,480 --> 00:17:20,639 Speaker 1: This was before refrigeration too, so it made sense to 242 00:17:20,840 --> 00:17:23,960 Speaker 1: encase this blood and some of the slaughtered animals in 243 00:17:24,080 --> 00:17:26,560 Speaker 1: trails and cook it in order to get as much 244 00:17:26,560 --> 00:17:32,040 Speaker 1: food as possible from the livestock. Right around one thousand BC, 245 00:17:32,200 --> 00:17:35,680 Speaker 1: E Homer's the Odyssey mentions what many would call a 246 00:17:35,720 --> 00:17:39,639 Speaker 1: black pudding, a fire roasted stomach filled with fat and blood. 247 00:17:40,359 --> 00:17:43,960 Speaker 1: The believed oldest detailed recipe of black pudding can be 248 00:17:44,000 --> 00:17:47,359 Speaker 1: found in the Epiquous from the first few centuries Sea 249 00:17:47,520 --> 00:17:51,200 Speaker 1: somewhere in there, which recommended intestines as opposed to a 250 00:17:51,280 --> 00:17:55,879 Speaker 1: stomach as the casing. It also called for chopped leaks, onions, 251 00:17:56,119 --> 00:18:00,360 Speaker 1: hard balled egg yolks, and pine kernels. Oh that's so good, 252 00:18:00,640 --> 00:18:04,240 Speaker 1: I know, right. Uh. Notably, it didn't call for any 253 00:18:04,280 --> 00:18:07,159 Speaker 1: type of cereal. The most black puddings at the time 254 00:18:07,480 --> 00:18:11,640 Speaker 1: were probably being made using some type of cereal. Even 255 00:18:11,680 --> 00:18:14,359 Speaker 1: poor families typically had a pig that was slaughtered in 256 00:18:14,359 --> 00:18:18,200 Speaker 1: the fall to last three winter months, meaning that black 257 00:18:18,240 --> 00:18:22,600 Speaker 1: pudding was most likely pretty common, though due to the timing, 258 00:18:22,880 --> 00:18:26,800 Speaker 1: like so many port dishes we've discussed. They did become 259 00:18:26,960 --> 00:18:31,400 Speaker 1: somewhat associated with holidays and feasts, but pigs were not 260 00:18:31,560 --> 00:18:34,840 Speaker 1: at all the only animal used to make black pudding. 261 00:18:35,359 --> 00:18:39,000 Speaker 1: Sheep and goats were also pretty common, but all animals 262 00:18:39,000 --> 00:18:43,600 Speaker 1: were fair game and the meat used often reflected class. 263 00:18:44,320 --> 00:18:47,680 Speaker 1: I wanted to include this quote from Colin Spencer's British 264 00:18:47,720 --> 00:18:52,280 Speaker 1: Food and Extraordinary Thousand Years of History. Sausages were also 265 00:18:52,320 --> 00:18:55,320 Speaker 1: a great favorite. Indeed, from Greek times they appeared to 266 00:18:55,359 --> 00:18:57,480 Speaker 1: have been a staple in the kitchen in all countries. 267 00:18:57,720 --> 00:19:00,520 Speaker 1: Perhaps the reason lies in their economical way of using 268 00:19:00,560 --> 00:19:03,600 Speaker 1: all the odd bits of the carcass and once well seasoned, 269 00:19:03,800 --> 00:19:07,680 Speaker 1: moistened with tasty fat, the smoking and drying intensifying the flavor. 270 00:19:07,840 --> 00:19:11,239 Speaker 1: They became an addiction in a country's food, reflecting the 271 00:19:11,280 --> 00:19:14,480 Speaker 1: taste of a region in their use of particular flavorings. 272 00:19:14,840 --> 00:19:17,080 Speaker 1: Late autumn was the time to make black puddings, which 273 00:19:17,080 --> 00:19:20,199 Speaker 1: became a delicacy to be eaten on feast days. They 274 00:19:20,200 --> 00:19:23,640 Speaker 1: could be putting the porpoise mixed with oatmeal, seasoning and blood, 275 00:19:23,920 --> 00:19:26,440 Speaker 1: or of capein's neck, where the stuffing was forced into 276 00:19:26,440 --> 00:19:29,560 Speaker 1: the neck then roasted with the bird. How much spice 277 00:19:29,600 --> 00:19:32,359 Speaker 1: was used in the recipes must have been a personal choice, 278 00:19:32,440 --> 00:19:37,600 Speaker 1: partly dictated by economics. So yeah, a lot of different 279 00:19:37,640 --> 00:19:42,040 Speaker 1: varieties going on. Yeah, sure, it's right. Yeah, one of 280 00:19:42,080 --> 00:19:49,200 Speaker 1: those one of those foods of necessity and and practicality 281 00:19:49,640 --> 00:19:56,200 Speaker 1: that became its own, its own, separate, separate thing. Yes, yes, 282 00:19:56,240 --> 00:19:59,880 Speaker 1: it chifts uh um. And I also wanted to include 283 00:19:59,880 --> 00:20:03,199 Speaker 1: the quote from brid Mayhun's work Land of Milk and 284 00:20:03,240 --> 00:20:05,560 Speaker 1: Honey at the Story of Traditional Irish Food and Drink. 285 00:20:06,280 --> 00:20:10,280 Speaker 1: And this was a quote that they sourced from a 286 00:20:10,320 --> 00:20:14,280 Speaker 1: historical document to describe a method once she used to 287 00:20:14,320 --> 00:20:18,920 Speaker 1: make black pudding. Uh huh long ago. When they killed pigs, 288 00:20:19,000 --> 00:20:21,720 Speaker 1: they kept the intestines to make puddings. They washed them 289 00:20:21,720 --> 00:20:24,000 Speaker 1: clear and a running stream, and they were left to 290 00:20:24,080 --> 00:20:27,120 Speaker 1: soak and spring water overnight. The castings were cut into 291 00:20:27,200 --> 00:20:31,400 Speaker 1: fifteen inch lengths tied at one end. Salt lard, oatmeal, 292 00:20:31,560 --> 00:20:34,960 Speaker 1: finely chopped onions, spices, peppers, and cloves, together with a 293 00:20:34,960 --> 00:20:37,480 Speaker 1: cup of flour, were mixed with the pig's blood which 294 00:20:37,520 --> 00:20:40,560 Speaker 1: had been collected in a bucket. Each pudding was three 295 00:20:40,640 --> 00:20:43,200 Speaker 1: quarters filled and tied at the end. It was dropped 296 00:20:43,240 --> 00:20:45,600 Speaker 1: into a pot half filled with water, which had been 297 00:20:45,640 --> 00:20:48,800 Speaker 1: brought to simmering point, cooked for about an hour, then 298 00:20:48,840 --> 00:20:52,359 Speaker 1: taken up, allowed to cool, and divided amongst the neighbors. 299 00:20:52,400 --> 00:20:55,920 Speaker 1: This was always done when needed for use. Puddings were 300 00:20:55,960 --> 00:21:02,640 Speaker 1: fried in a pan. This was always done. I like, ye, yes, 301 00:21:02,760 --> 00:21:09,320 Speaker 1: flitting it up with your neighbors. Not sure of course, man, okay, 302 00:21:10,480 --> 00:21:12,960 Speaker 1: just like I really want this right now. I don't 303 00:21:12,960 --> 00:21:15,280 Speaker 1: know why this, of all things is my cravings episode. 304 00:21:15,840 --> 00:21:20,600 Speaker 1: Um okay uh. Meanwhile, back to this, to this um 305 00:21:20,600 --> 00:21:25,440 Speaker 1: etymology confusion. All right. So the word pudding was in 306 00:21:25,600 --> 00:21:30,359 Speaker 1: use in English by around so um, and at first 307 00:21:30,400 --> 00:21:35,680 Speaker 1: it did apply just to sausages, right, um Uh. There's 308 00:21:35,720 --> 00:21:37,960 Speaker 1: a bit of an argument over whether we got the 309 00:21:38,000 --> 00:21:44,440 Speaker 1: word from a Germanic root pud meaning to swell, or 310 00:21:44,520 --> 00:21:49,480 Speaker 1: from the old French boudan for sausage itself from the Latin. 311 00:21:49,760 --> 00:21:54,119 Speaker 1: But tell us, I don't have a personal stake in this, 312 00:21:56,400 --> 00:22:02,200 Speaker 1: Sure you don't, sure you go? Yes? Uh. And when 313 00:22:02,240 --> 00:22:06,720 Speaker 1: the seventeenth century rolled around, puddings were still largely savory. 314 00:22:06,800 --> 00:22:11,520 Speaker 1: Black puddings were meat based, while white puddings were sausage. 315 00:22:11,520 --> 00:22:14,480 Speaker 1: Cation things are stomach linings filled with suet, cereal and 316 00:22:14,520 --> 00:22:19,040 Speaker 1: bread crumbs, often flavored, and there were sweet varieties of 317 00:22:19,040 --> 00:22:23,600 Speaker 1: white puddings. Here's the sixteen fifteen recipe for black pudding 318 00:22:23,720 --> 00:22:26,520 Speaker 1: from the English housewife. Take the blood of a whole 319 00:22:26,600 --> 00:22:28,359 Speaker 1: hog whilst it is warm, and steep it in a 320 00:22:28,400 --> 00:22:31,560 Speaker 1: court or more of great oatale grits, and at the 321 00:22:31,680 --> 00:22:34,200 Speaker 1: end of three days, with your hands, take the grits 322 00:22:34,200 --> 00:22:36,920 Speaker 1: out of the blood and drain them clean. Then put 323 00:22:36,960 --> 00:22:39,159 Speaker 1: to those grits more than a quart of the best 324 00:22:39,280 --> 00:22:44,200 Speaker 1: cream warmed on the fire. Then take mother of time, parsley, spinach, 325 00:22:44,359 --> 00:22:47,879 Speaker 1: suckery in dive, sorrel, and strawberry leaves of each a 326 00:22:47,920 --> 00:22:51,800 Speaker 1: few chopped exceeding small, and mix them with the grits, 327 00:22:51,920 --> 00:22:55,600 Speaker 1: and also a little finnel seed finally beaten. Then add 328 00:22:55,640 --> 00:22:59,119 Speaker 1: a little pepper, clothes and mace, salt, and great store 329 00:22:59,119 --> 00:23:03,000 Speaker 1: of suet, finally shread and well beaten. Then there with 330 00:23:03,359 --> 00:23:08,080 Speaker 1: fill your frames farms, I think frames, some kind of device, 331 00:23:08,480 --> 00:23:17,240 Speaker 1: and foil them as hath been before described. Yeah. I 332 00:23:17,359 --> 00:23:19,919 Speaker 1: love these old timey recipes, but they can trip me 333 00:23:20,000 --> 00:23:23,919 Speaker 1: up because I'm not entirely sure some of them. That 334 00:23:23,960 --> 00:23:28,000 Speaker 1: means yeah, yeah, the word that Annie was we we 335 00:23:28,000 --> 00:23:30,520 Speaker 1: we took a break to discuss it off off air. 336 00:23:30,720 --> 00:23:34,760 Speaker 1: But um, yeah, it's it's it's written as there with 337 00:23:34,920 --> 00:23:40,280 Speaker 1: failure farms f A r M E. S. I suspect 338 00:23:40,560 --> 00:23:43,760 Speaker 1: that someone just made a mistake in copying out from 339 00:23:43,800 --> 00:23:47,000 Speaker 1: one of these old books. Um and and it was frames. 340 00:23:47,680 --> 00:23:52,679 Speaker 1: But but maybe this is a device that I'm unfamiliar with. Yes, listeners, 341 00:23:53,760 --> 00:23:55,720 Speaker 1: I know a lot of you have some old timing 342 00:23:55,800 --> 00:24:00,000 Speaker 1: recipe books. So if you know, oh, we should pay, 343 00:24:00,000 --> 00:24:04,560 Speaker 1: and we should paying. Julia Skinner, doctor, Julia Skinner. Of 344 00:24:04,600 --> 00:24:10,880 Speaker 1: course she's so cool. She's so cool. Um. Yes. Well. 345 00:24:11,560 --> 00:24:16,119 Speaker 1: Also around this time, eating black pudding became kind of 346 00:24:16,160 --> 00:24:21,000 Speaker 1: controversial and European Christian religious circles. M hm uh. The 347 00:24:21,080 --> 00:24:24,680 Speaker 1: debate was fierce in the sixteenth and seventeenth centuries, further 348 00:24:24,800 --> 00:24:30,280 Speaker 1: stoked by Sir Isaac Newton's outspoken distaste for black pudding 349 00:24:30,680 --> 00:24:34,840 Speaker 1: and refusal to eat it for breakfast. Um, and so 350 00:24:34,920 --> 00:24:37,439 Speaker 1: he got roped into this whole argument. It's sort of 351 00:24:37,440 --> 00:24:41,919 Speaker 1: a non religious support, uh in this religious argument, like 352 00:24:41,960 --> 00:24:44,880 Speaker 1: the side that was saying we shouldn't needed see Sir 353 00:24:44,960 --> 00:24:47,480 Speaker 1: Isaac Newton won't even though it wasn't really really was 354 00:24:47,560 --> 00:24:54,160 Speaker 1: this argument right? Uh. In sixteen fifty two, Thomas Barlow 355 00:24:54,240 --> 00:24:56,719 Speaker 1: published The Trial of Black Pudding, And it actually has 356 00:24:56,720 --> 00:24:59,080 Speaker 1: a really long title after that, but I did not 357 00:24:59,200 --> 00:25:01,840 Speaker 1: have the strength to type it out, but you can 358 00:25:01,880 --> 00:25:04,679 Speaker 1: look it up. Um. And in this he argued that 359 00:25:04,720 --> 00:25:08,400 Speaker 1: black pudding was a violation under Hebrew law and Christian 360 00:25:08,480 --> 00:25:13,240 Speaker 1: exemptions as given by the Apostles. So yeah, it was 361 00:25:13,320 --> 00:25:16,639 Speaker 1: this whole There was so much debate about this um 362 00:25:16,640 --> 00:25:20,960 Speaker 1: over in the American colonies as well. Um In a 363 00:25:21,080 --> 00:25:25,840 Speaker 1: Puritan minister by the name of Increase Mather, which is 364 00:25:25,880 --> 00:25:29,520 Speaker 1: a great name. Um, he published a pamphlet called A 365 00:25:29,640 --> 00:25:34,200 Speaker 1: Case of Conscience concerning Eating of Blood considered an answered 366 00:25:36,160 --> 00:25:40,200 Speaker 1: he reckoned it was okay. He was like, he was like, well, 367 00:25:40,760 --> 00:25:45,560 Speaker 1: we don't like follow every rule in Leviticus anyway. Uh 368 00:25:45,640 --> 00:25:48,440 Speaker 1: So if like those are okay, then this is okay. 369 00:25:48,520 --> 00:25:52,439 Speaker 1: And also like, don't get too worked up about the 370 00:25:52,440 --> 00:25:56,240 Speaker 1: blood of Christ because that's like a specific sacrament and 371 00:25:56,320 --> 00:25:59,240 Speaker 1: it's not saying that all blood is a sacrament. That's 372 00:25:59,280 --> 00:26:04,080 Speaker 1: something differ. He had this whole thing. Wow, yeah, wow. 373 00:26:04,280 --> 00:26:12,200 Speaker 1: Multiple pamphlets and works on the reality of black pudding okay, Okay. 374 00:26:14,200 --> 00:26:17,639 Speaker 1: By the seventeenth century, the British had savory puddings as 375 00:26:17,680 --> 00:26:20,400 Speaker 1: well as sweet puddings that these sweet puddings were usually 376 00:26:20,400 --> 00:26:23,919 Speaker 1: a mixture of flour, sugar, and nuts. Um. Both may 377 00:26:23,960 --> 00:26:27,760 Speaker 1: have been specifically boiled in special pudding bags, which was 378 00:26:28,240 --> 00:26:32,240 Speaker 1: news to me. I'd never heard about this, but m hmmm. 379 00:26:33,320 --> 00:26:36,320 Speaker 1: And this is also where some of the linguistic confusion 380 00:26:36,359 --> 00:26:38,560 Speaker 1: comes in, because by the end of the eighteenth century, 381 00:26:38,800 --> 00:26:43,760 Speaker 1: traditional English puddings rarely contained meat um. Many were made 382 00:26:43,760 --> 00:26:47,159 Speaker 1: of flour among other ingredients, and were often cake like. 383 00:26:48,200 --> 00:26:52,760 Speaker 1: Many traditional English Christmas puddings stemmed from this. A part 384 00:26:52,800 --> 00:26:54,439 Speaker 1: of this whole thing may have been due to the 385 00:26:54,480 --> 00:26:57,879 Speaker 1: cooking technology available in the homes of average folks and 386 00:26:57,920 --> 00:27:04,320 Speaker 1: specifically oven temperature UM and the seventeenth century invention of yeah, 387 00:27:04,359 --> 00:27:07,240 Speaker 1: the pudding cough, which allowed for folks to ditch the 388 00:27:07,320 --> 00:27:10,480 Speaker 1: savory meat casing if they wanted to um. Some people 389 00:27:10,520 --> 00:27:16,239 Speaker 1: switched to pastry instead. Yes, um and different episode but 390 00:27:16,560 --> 00:27:23,639 Speaker 1: custard okay, including savory varieties followed a similar historical path 391 00:27:23,960 --> 00:27:28,560 Speaker 1: that we've been going down on this timeline. However, the 392 00:27:28,680 --> 00:27:31,000 Speaker 1: real forking of the path in terms of the English 393 00:27:31,080 --> 00:27:33,880 Speaker 1: use of the word pudding versus the American use took 394 00:27:33,880 --> 00:27:36,400 Speaker 1: place in the eighteen forties when a lot of Americans 395 00:27:36,920 --> 00:27:40,439 Speaker 1: did not need to cook pudding, um and putting with 396 00:27:40,560 --> 00:27:43,320 Speaker 1: something that was perhaps seen as a meal meant to 397 00:27:43,520 --> 00:27:49,000 Speaker 1: stretch when food times were tight, um, and Americans had 398 00:27:49,200 --> 00:27:52,920 Speaker 1: so many other options. At the same time, an English 399 00:27:53,000 --> 00:27:56,800 Speaker 1: chemist named Alfred Bird invented a custard powder that could 400 00:27:56,800 --> 00:27:59,520 Speaker 1: be used in place of eggs as the thickening agent, 401 00:28:00,040 --> 00:28:03,080 Speaker 1: and Americans really took to it, using that or corn 402 00:28:03,200 --> 00:28:06,960 Speaker 1: starch for their custody desserts, especially for those who didn't 403 00:28:07,000 --> 00:28:09,320 Speaker 1: have ready access to eggs. And it was interesting because 404 00:28:09,320 --> 00:28:12,600 Speaker 1: I had a whole paper about like Americans going west 405 00:28:13,280 --> 00:28:18,360 Speaker 1: and not having eggs and using these kinds of things. Um. 406 00:28:18,440 --> 00:28:20,960 Speaker 1: And again this type of pudding is a separate episode. 407 00:28:21,400 --> 00:28:26,200 Speaker 1: But oh yeah, there's a little a little insight, a 408 00:28:26,200 --> 00:28:30,760 Speaker 1: little teaser for whenever we get to it. But in 409 00:28:30,800 --> 00:28:33,560 Speaker 1: the meantime, back to save re meat puddings. The first 410 00:28:33,680 --> 00:28:37,000 Speaker 1: records of beefsteak and mutton puddings started popping up in 411 00:28:37,000 --> 00:28:42,840 Speaker 1: the eighteenth century, then jumping ahead and back into the 412 00:28:42,880 --> 00:28:47,960 Speaker 1: world of dungeons and dragons. Uh. Gary Guy GaX introduced 413 00:28:48,120 --> 00:28:52,040 Speaker 1: the black pudding monster UM in the first edition of 414 00:28:52,120 --> 00:28:57,760 Speaker 1: Dungeons Dragons in it is, yes, an owze type of 415 00:28:57,800 --> 00:29:02,800 Speaker 1: monster um that consumes to much everything except stone, and 416 00:29:02,840 --> 00:29:06,840 Speaker 1: it was going to consume you it but it tried, 417 00:29:07,280 --> 00:29:11,280 Speaker 1: it did try, and then you destroyed him. Yeah, there 418 00:29:11,320 --> 00:29:14,240 Speaker 1: you go. Black pudding. I have to go look and 419 00:29:14,640 --> 00:29:16,280 Speaker 1: I have to go look back through my notes because 420 00:29:16,280 --> 00:29:18,280 Speaker 1: there's several puddings. I'm not sure if I used a 421 00:29:18,320 --> 00:29:21,400 Speaker 1: black pudding, but I definitely used a pudding for that 422 00:29:21,480 --> 00:29:25,720 Speaker 1: first battle. I didn't I didn't look into it too hard, 423 00:29:25,760 --> 00:29:30,000 Speaker 1: but now I'm really I'm really curious, like how how 424 00:29:30,040 --> 00:29:32,360 Speaker 1: this made its way into the monster Manual, Like what 425 00:29:32,560 --> 00:29:38,200 Speaker 1: the origin of that is? Um? And again if anyone knows, 426 00:29:39,360 --> 00:29:42,840 Speaker 1: please right in please. I love this wide range of 427 00:29:42,880 --> 00:29:47,200 Speaker 1: request we give our listeners, and you you always answered 428 00:29:47,240 --> 00:29:51,920 Speaker 1: the calls that we appreciate it. Health codes and standards 429 00:29:51,960 --> 00:29:54,920 Speaker 1: in the nineteen seventies and eighties made it harder for 430 00:29:54,960 --> 00:29:58,320 Speaker 1: smaller businesses to get their hands on fresh blood, making 431 00:29:58,320 --> 00:30:00,920 Speaker 1: it harder for them to make black pudding and leading 432 00:30:00,960 --> 00:30:05,200 Speaker 1: to some closures. B s E or mad cow disease 433 00:30:05,360 --> 00:30:07,320 Speaker 1: further put a dent in demand and led to the 434 00:30:07,440 --> 00:30:12,160 Speaker 1: UK banning the collection of fresh blood. Meanwhile, Denmark was 435 00:30:12,200 --> 00:30:15,320 Speaker 1: able to produce powdered blood, a product that was easier 436 00:30:15,360 --> 00:30:19,080 Speaker 1: to transport and obtain as compared to the fresh variety UM. 437 00:30:19,160 --> 00:30:21,880 Speaker 1: Even after the band on fresh blood was lifted, many 438 00:30:21,960 --> 00:30:26,000 Speaker 1: smaller slaughter houses that collected fresh blood and or producers 439 00:30:26,000 --> 00:30:31,960 Speaker 1: of blood sausages never really recovered. On top of that, 440 00:30:32,320 --> 00:30:35,560 Speaker 1: black pudding has gotten somewhat of a bad rap in 441 00:30:35,640 --> 00:30:40,800 Speaker 1: places where it isn't traditional UM and is sometimes called 442 00:30:41,000 --> 00:30:45,000 Speaker 1: something that is gross, even up until when a popular 443 00:30:45,080 --> 00:30:49,400 Speaker 1: map was circulating with the most quote disgusting foods of 444 00:30:49,440 --> 00:30:54,680 Speaker 1: Europe that included black pudding UM I personally enjoyed. In 445 00:30:54,800 --> 00:31:00,120 Speaker 1: nine Washington Post article where author Cecily Neighbors described of 446 00:31:00,160 --> 00:31:03,320 Speaker 1: trying black putting on several occasions on a trip to 447 00:31:03,720 --> 00:31:08,360 Speaker 1: Scotland and being met with a lot of deflections when 448 00:31:08,400 --> 00:31:10,800 Speaker 1: she asked what was in it, where they'd be like, 449 00:31:10,880 --> 00:31:14,960 Speaker 1: oh this this just know whatever, it's fine whatever. Um. 450 00:31:15,040 --> 00:31:18,760 Speaker 1: So she finally looked it up and discovered the secret 451 00:31:19,480 --> 00:31:23,480 Speaker 1: ingredient they've been hiding from her was blood. Here's a 452 00:31:23,560 --> 00:31:27,120 Speaker 1: quote these Scots, I thought, I think they're so tough. 453 00:31:27,480 --> 00:31:31,040 Speaker 1: Wait till I tell them what's in hot dogs? I 454 00:31:31,080 --> 00:31:37,800 Speaker 1: love that goodness. Yes, so this author really really enjoyed them. Um. 455 00:31:37,840 --> 00:31:42,160 Speaker 1: But I do also understand the kind of hesitance to 456 00:31:42,280 --> 00:31:47,200 Speaker 1: tell tourists, especially what what is it there after they've 457 00:31:47,200 --> 00:31:50,720 Speaker 1: had it already. Um. But anyway, that was a common 458 00:31:50,760 --> 00:31:54,000 Speaker 1: theme in this article of people not knowing what was 459 00:31:54,160 --> 00:31:57,840 Speaker 1: in black pudding, even people who may have grown up 460 00:31:57,880 --> 00:32:02,560 Speaker 1: eating it not being sure what was there. M But 461 00:32:02,760 --> 00:32:06,280 Speaker 1: with the nose detail movement, demand is growing, and it's 462 00:32:06,320 --> 00:32:09,600 Speaker 1: worth noting in some places like Ireland, while it's had 463 00:32:09,640 --> 00:32:13,080 Speaker 1: its ups and downs, when it comes to demand, it's 464 00:32:13,120 --> 00:32:19,560 Speaker 1: never gone away. Yeah yeah. And speaking of sustainable eating 465 00:32:19,560 --> 00:32:22,200 Speaker 1: and the nose to tail kind of thing. Um. More recently, 466 00:32:22,400 --> 00:32:25,760 Speaker 1: a student in the UK worked with local breweries to 467 00:32:26,400 --> 00:32:29,880 Speaker 1: produce a black pudding made half from oats and half 468 00:32:29,920 --> 00:32:33,560 Speaker 1: from a spent beer grains um with the idea of 469 00:32:33,600 --> 00:32:37,320 Speaker 1: reducing waste. They said it tasted really good and kind 470 00:32:37,320 --> 00:32:47,080 Speaker 1: of beery makes sense. Um. In a UK artist by 471 00:32:47,080 --> 00:32:50,760 Speaker 1: the name of John O'Shea put together an art installation 472 00:32:51,800 --> 00:32:56,880 Speaker 1: slash like science and economics experiment called black Market pudding. 473 00:32:57,440 --> 00:33:01,200 Speaker 1: M hm, and this was intended to call attention to 474 00:33:01,760 --> 00:33:05,640 Speaker 1: butchery practices. Um. And uh let me let me give 475 00:33:05,640 --> 00:33:10,640 Speaker 1: you a quote from the exhibit page. Um, black market 476 00:33:10,640 --> 00:33:14,080 Speaker 1: pudding is manufactured using blood taken from a living pig. 477 00:33:14,760 --> 00:33:18,200 Speaker 1: It proposes a cyclical business model to ensure a uniquely 478 00:33:18,240 --> 00:33:21,720 Speaker 1: fair deal for farmer, animal and consumer. Through a routine 479 00:33:21,840 --> 00:33:25,080 Speaker 1: veterinary procedure, blood is obtained from the animal in a humane, 480 00:33:25,120 --> 00:33:28,880 Speaker 1: healthy and safe way. Producers are then compensated for costs 481 00:33:28,920 --> 00:33:31,880 Speaker 1: associated with breeding and maintaining the animals that are kept 482 00:33:31,920 --> 00:33:35,400 Speaker 1: outside of the traditional food chain. Consumers pay a premium 483 00:33:35,440 --> 00:33:38,160 Speaker 1: market price for the pudding and the reassurance that no 484 00:33:38,280 --> 00:33:43,080 Speaker 1: animals are harmed in the making of this product. Mhm. Yeah, 485 00:33:43,400 --> 00:33:46,840 Speaker 1: he actually created and sold black market pudding in the 486 00:33:46,840 --> 00:33:49,160 Speaker 1: Netherlands in Poland a couple of years before the exhibit 487 00:33:49,200 --> 00:33:56,440 Speaker 1: went up. Wow. Okay yeah. Um. Also, just to end on, 488 00:33:56,480 --> 00:34:02,240 Speaker 1: I guess a really weird note, um, in, a British 489 00:34:02,320 --> 00:34:05,760 Speaker 1: journalist by the name of Michael Mosley made a black 490 00:34:05,760 --> 00:34:09,240 Speaker 1: pudding with his own blood. Um. During this whole bout 491 00:34:09,280 --> 00:34:11,400 Speaker 1: of research he was doing into the history and like 492 00:34:11,480 --> 00:34:21,200 Speaker 1: modern science of blood. Huh. Yep, that's h okay. Sure 493 00:34:22,200 --> 00:34:26,480 Speaker 1: he was like, blood's really cool. Yeah, I'm gonna use 494 00:34:26,520 --> 00:34:31,880 Speaker 1: mine for black pudding. Did he eat it? Yeah? Oh 495 00:34:31,920 --> 00:34:36,799 Speaker 1: well all right then. Wow. I got a lot of 496 00:34:36,840 --> 00:34:40,799 Speaker 1: thoughts that I feel like, I think we could talk 497 00:34:40,840 --> 00:34:44,960 Speaker 1: about it. I'm not I'm not personally familiar with with 498 00:34:45,000 --> 00:34:49,000 Speaker 1: this personality, but apparently he is a former doctor of 499 00:34:49,040 --> 00:34:51,360 Speaker 1: some kind, um who's been working with I think the 500 00:34:51,400 --> 00:34:57,520 Speaker 1: BBC for like decades. Um And yeah, uh yeah, if 501 00:34:57,520 --> 00:34:59,600 Speaker 1: you have any opinions about that, right and let us know. 502 00:35:00,760 --> 00:35:06,239 Speaker 1: But but for sure, I like doing this episode really 503 00:35:06,239 --> 00:35:08,200 Speaker 1: did bring me back to the Bouddhan episode. Um. And 504 00:35:08,239 --> 00:35:11,160 Speaker 1: I know I'm still not pronouncing it correctly. I'm sorry. 505 00:35:11,360 --> 00:35:15,120 Speaker 1: Um uh my French is terrible. My New Orleans French 506 00:35:15,239 --> 00:35:19,160 Speaker 1: is even worse. So um but yeah, yeah, because I 507 00:35:19,160 --> 00:35:22,000 Speaker 1: I feel bad because in that episode, I you know, 508 00:35:22,040 --> 00:35:24,279 Speaker 1: it was kind of like, hey, we're talking about how 509 00:35:24,320 --> 00:35:27,279 Speaker 1: the sausage is literally made and like that's that is 510 00:35:27,360 --> 00:35:32,160 Speaker 1: kind of gross. So so sorry if this makes anyone squeamish, 511 00:35:32,239 --> 00:35:34,799 Speaker 1: and like, although you know, like I do think that 512 00:35:34,800 --> 00:35:38,600 Speaker 1: that's a that's a fair like like warning to put up. 513 00:35:39,320 --> 00:35:43,200 Speaker 1: I I think I went on too hard about how 514 00:35:43,239 --> 00:35:46,719 Speaker 1: like some people find it gross and and that's the 515 00:35:46,760 --> 00:35:52,320 Speaker 1: thing that I uh really try to not do about 516 00:35:52,400 --> 00:35:54,959 Speaker 1: food because like because food, you know, like like for 517 00:35:54,960 --> 00:35:56,640 Speaker 1: for everything that you look at and go like, oh 518 00:35:56,640 --> 00:36:00,560 Speaker 1: that's unusual and and and I can't age and even 519 00:36:00,600 --> 00:36:02,840 Speaker 1: trying to eat it, like that's like someone else's favorite 520 00:36:02,840 --> 00:36:04,759 Speaker 1: food or it's a delicacy or it's like part of 521 00:36:04,800 --> 00:36:12,080 Speaker 1: their families culture and you know. So yeah, I think 522 00:36:12,120 --> 00:36:15,319 Speaker 1: that's a good a good thing to keep in mind 523 00:36:15,440 --> 00:36:18,040 Speaker 1: whenever you're like, oh, this food is gross, Like why 524 00:36:18,040 --> 00:36:20,200 Speaker 1: do you think it's gross? And something? It's just like 525 00:36:20,239 --> 00:36:23,160 Speaker 1: you don't like it personally, like I don't like mayonnaise. 526 00:36:24,000 --> 00:36:27,360 Speaker 1: That's I don't like mayonnaise. But like, you know, keeping 527 00:36:27,360 --> 00:36:30,759 Speaker 1: those sort of cultural oh I don't like pudding enough 528 00:36:30,800 --> 00:36:33,120 Speaker 1: seems weird because it's not something that you grew up 529 00:36:33,120 --> 00:36:35,959 Speaker 1: with or something you're familiar with. Yeah, you know, maybe 530 00:36:36,000 --> 00:36:38,680 Speaker 1: just think twice before you call out something as gross 531 00:36:38,719 --> 00:36:42,000 Speaker 1: that's just not in your history right right, that you're 532 00:36:42,000 --> 00:36:45,840 Speaker 1: just unfamiliar with. I Uh. One of my one of 533 00:36:45,840 --> 00:36:50,120 Speaker 1: my favorite breakfasts is called leftover pizza. Um and apparently, 534 00:36:50,840 --> 00:36:54,920 Speaker 1: according to my friend Cody. Um, that's something that international humans, 535 00:36:55,400 --> 00:36:57,880 Speaker 1: people from outside the United States think. It is just 536 00:36:58,040 --> 00:37:04,760 Speaker 1: the absolute grossest thing in America. Really. Oh no, listeners, 537 00:37:04,840 --> 00:37:09,719 Speaker 1: I really want you to write it like that. There's 538 00:37:09,760 --> 00:37:12,799 Speaker 1: something so good about like the breakfast cold pizza, or 539 00:37:12,800 --> 00:37:15,840 Speaker 1: even like the three m I'm hungry and I know 540 00:37:15,880 --> 00:37:20,040 Speaker 1: there's pizza. Yeah, you don't bother to heat it up. 541 00:37:20,160 --> 00:37:24,440 Speaker 1: Oh my god, I mean, reheating pizza is real tricky. Anyways, 542 00:37:25,239 --> 00:37:27,120 Speaker 1: it's never going to be exactly as good as it 543 00:37:27,200 --> 00:37:29,600 Speaker 1: was the first time. But there's something there's something so 544 00:37:29,640 --> 00:37:34,239 Speaker 1: good about cold pizza. Sorry, sorry that if that's anyone's line. Yeah, 545 00:37:34,400 --> 00:37:39,160 Speaker 1: people are shutting off right now. I know. There's plenty 546 00:37:39,200 --> 00:37:41,960 Speaker 1: of things that my international friends have told me about 547 00:37:42,920 --> 00:37:47,080 Speaker 1: American food in my habits in particular, that don't doesn't 548 00:37:47,120 --> 00:37:52,480 Speaker 1: fly with them, but they're always really polite about it. Yes, 549 00:37:52,640 --> 00:37:56,160 Speaker 1: so listeners, please write in about that. Yeah, please please please. 550 00:37:56,640 --> 00:37:59,120 Speaker 1: In the meantime, we do have some listener mail for you, 551 00:37:59,480 --> 00:38:01,560 Speaker 1: we do, but first we've got one more quick break 552 00:38:01,560 --> 00:38:13,960 Speaker 1: for a word from our sponsors. And we're back. Thank you, sponsor, Yes, 553 00:38:14,080 --> 00:38:22,400 Speaker 1: thank you, And we're back with more n so I 554 00:38:22,400 --> 00:38:25,640 Speaker 1: couldn't do it, but I've had that song nice day 555 00:38:25,680 --> 00:38:31,120 Speaker 1: for a red wedding entire time. Yeah, all right, day 556 00:38:31,200 --> 00:38:41,560 Speaker 1: for black pudding, you know. Oh no, so that was yeah, 557 00:38:42,040 --> 00:38:46,920 Speaker 1: Now that's that's great. Thank you, Thank you. As always, 558 00:38:46,920 --> 00:38:53,600 Speaker 1: it's doing your best to go along with my wild ideas. Heck, 559 00:38:53,680 --> 00:38:58,760 Speaker 1: all right, all right, Brian Route with the subject line 560 00:38:58,880 --> 00:39:03,200 Speaker 1: of what other countries think of as American foods um quote. 561 00:39:03,239 --> 00:39:04,960 Speaker 1: As soon as I saw this title, I thought of 562 00:39:04,960 --> 00:39:07,160 Speaker 1: the wonderful host over at Saber. I don't know if 563 00:39:07,160 --> 00:39:09,239 Speaker 1: you've already made an episode like this about how the 564 00:39:09,239 --> 00:39:12,160 Speaker 1: rest of the world perceives our food, but if you have, 565 00:39:12,320 --> 00:39:14,839 Speaker 1: it's worth a sequel. I know you have at least 566 00:39:14,840 --> 00:39:16,960 Speaker 1: mentioned some of these in the past, like the Japanese 567 00:39:16,960 --> 00:39:21,400 Speaker 1: tradition of KFC on Christmas. My particular favorite Fox ethnic 568 00:39:21,520 --> 00:39:25,360 Speaker 1: dish is the cringe worthy American style pizza from Poland, 569 00:39:25,360 --> 00:39:28,000 Speaker 1: consisting of a cheese pizza with a can of creamed 570 00:39:28,080 --> 00:39:32,600 Speaker 1: corn poured table side. Uh. This was not by far 571 00:39:32,680 --> 00:39:37,200 Speaker 1: the strangest victual amongst the list. This would be really 572 00:39:37,239 --> 00:39:42,080 Speaker 1: interesting because we have talked about this before and given 573 00:39:42,120 --> 00:39:45,560 Speaker 1: the conversation we just had about like viewing things as 574 00:39:45,600 --> 00:39:48,319 Speaker 1: weird are growths that are just not something that you're 575 00:39:48,360 --> 00:39:53,839 Speaker 1: familiar with. I do find it interesting that and in 576 00:39:53,920 --> 00:39:56,640 Speaker 1: my experience, a lot of the dishes I've had in 577 00:39:56,719 --> 00:40:06,160 Speaker 1: other countries that were American style did involve especially pizza, right, Um, 578 00:40:06,760 --> 00:40:12,200 Speaker 1: which is cool. Yeah. I don't think I've maybe i've 579 00:40:12,239 --> 00:40:15,880 Speaker 1: had corn on pizza like a like a California Pizza 580 00:40:15,920 --> 00:40:20,480 Speaker 1: kitchen kind of situation. Um, but I had it in Japan. 581 00:40:20,760 --> 00:40:24,920 Speaker 1: I think this style was called American style, but it 582 00:40:25,040 --> 00:40:26,560 Speaker 1: had a bunch of stuff on it. But corn was 583 00:40:26,600 --> 00:40:31,120 Speaker 1: one of the things, and it's a very popular pizza there. Yeah, 584 00:40:31,200 --> 00:40:35,279 Speaker 1: and it was good, Like, yeah, it was one of 585 00:40:35,280 --> 00:40:38,440 Speaker 1: those things though that I was kind of like, huh, corn. 586 00:40:40,080 --> 00:40:42,360 Speaker 1: It reminds me of the Mary Kate and Ashley song 587 00:40:43,320 --> 00:40:47,719 Speaker 1: put it on a pizza. It's been a long time 588 00:40:47,719 --> 00:40:49,840 Speaker 1: since I bought up America. Yeah. I was about to 589 00:40:49,880 --> 00:40:52,600 Speaker 1: say this is someone just someone out there is just 590 00:40:52,719 --> 00:41:05,480 Speaker 1: like Bengo. Finally yes, yes, Oh what an episode that was? Um, well, 591 00:41:06,080 --> 00:41:09,600 Speaker 1: Jesse wrote, have you guys done an episode on food 592 00:41:09,640 --> 00:41:13,560 Speaker 1: competitions or even food ranking shows? Be interesting? If you 593 00:41:13,680 --> 00:41:16,680 Speaker 1: got an interview with it's a Southern thing from YouTube. 594 00:41:16,680 --> 00:41:20,359 Speaker 1: The guy does some incredibly entertaining food ranking episodes, but 595 00:41:20,640 --> 00:41:23,960 Speaker 1: in general, this whole food challenge thing would be interesting 596 00:41:23,960 --> 00:41:27,480 Speaker 1: to delve into for a podcast. Now it would be 597 00:41:28,719 --> 00:41:30,440 Speaker 1: uh and we are interested in doing it. I think 598 00:41:30,440 --> 00:41:34,919 Speaker 1: we're both a little nervous. Yeah, gonna be a lot 599 00:41:35,200 --> 00:41:40,560 Speaker 1: of details, but yeah, yeah, our numbers section would just 600 00:41:40,600 --> 00:41:47,280 Speaker 1: be the chart. I am really curious about the history 601 00:41:47,320 --> 00:41:50,000 Speaker 1: of it, though, I wonder. I feel like humans have 602 00:41:50,040 --> 00:41:53,480 Speaker 1: probably been doing that forever. Yeah. Well, I mean, you 603 00:41:53,520 --> 00:41:56,280 Speaker 1: know in terms of like the like County fair style, 604 00:41:56,440 --> 00:41:59,120 Speaker 1: like oh, this is the biggest potato ever, or like 605 00:41:59,160 --> 00:42:01,480 Speaker 1: whatever it is that it is, um, right, has probably 606 00:42:01,520 --> 00:42:06,959 Speaker 1: been going on in every community forever. Um. But yeah, 607 00:42:07,040 --> 00:42:10,360 Speaker 1: like like at what point it got formalized and um 608 00:42:10,440 --> 00:42:13,040 Speaker 1: and right, just like I don't know, like something about 609 00:42:13,080 --> 00:42:15,960 Speaker 1: even like the history of ranking, like why do humans 610 00:42:16,000 --> 00:42:22,120 Speaker 1: have this drive to like make that list? Yeah, it 611 00:42:22,160 --> 00:42:30,240 Speaker 1: will be an examination into humanity, is what I'm hearing. Yeah, yes, yes, 612 00:42:31,120 --> 00:42:34,600 Speaker 1: well for sure it's been on our list and we 613 00:42:34,640 --> 00:42:39,200 Speaker 1: will get to it one day some day. Absolutely. Yes. 614 00:42:39,320 --> 00:42:41,759 Speaker 1: In the meantime, thanks that both of those listeners for writing. 615 00:42:41,760 --> 00:42:43,319 Speaker 1: If you would like to write to us, we would 616 00:42:43,320 --> 00:42:45,279 Speaker 1: love to hear from you. Our email is Hello at 617 00:42:45,280 --> 00:42:47,960 Speaker 1: saber pod dot com. We're also on social media. You 618 00:42:48,000 --> 00:42:51,080 Speaker 1: can find us on Twitter, Facebook, and Instagram at saver 619 00:42:51,239 --> 00:42:53,600 Speaker 1: pod and we do hope to hear from you. Saver 620 00:42:53,840 --> 00:42:56,120 Speaker 1: is production of I Heart Radio. For more podcasts to 621 00:42:56,200 --> 00:42:58,399 Speaker 1: my heart Radio, you can visit the I Heart Radio app, 622 00:42:58,440 --> 00:43:01,440 Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows. 623 00:43:01,840 --> 00:43:04,560 Speaker 1: Thanks as always to our super producers Dylan Fagan and 624 00:43:04,560 --> 00:43:06,839 Speaker 1: Andrew Howard. Thanks to you for listening, and we hope 625 00:43:06,840 --> 00:43:16,439 Speaker 1: that lots more good things are coming your way