Comment on Why Should I...

• lime@feddit.nu ⁨1⁩ ⁨day⁩ ago

  but there are also flavourful things there! i visited edinburgh and their black pudding and haggis were very pleasantly spiced. i just don’t get why they would charge almost €4 for a completely un-toasted bread roll and a tiny sausage.

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  • bedwyr@piefed.ca ⁨1⁩ ⁨day⁩ ago

    Is black pudding blood pudding? Sheep blood?

    You liked the haggis? It sounds revolting. Maybe not as bad as ludafisk, where they preserve fish in lye in scandanavia.

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    • lime@feddit.nu ⁨1⁩ ⁨day⁩ ago

      dunno if it’s sheep or pig, but i know it’s seasoned differently to what we have at home. haggis is just pölsa sausage so that’s just completely normal food. nothing wrong with a bit of lutfisk for christmas either.

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      • bedwyr@piefed.ca ⁨1⁩ ⁨day⁩ ago

        I was under the impression haggis was sheep organs mixed with onion and oatmeal and lard cooked in a sheep stomach over a fire (traditionally on the cooking.) The last part doesn’t sound gross. It’s the oatmeal as the carb that seems off to me. I’ve tried and failed to use oats in that kind of savory way and it never works for me, and haven’t seen any other recipes using it as such.

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