The How2Heroes crew just left, and I had so much fun!

Not sure when the video will be up on the site, but I'm so excited to see it.

Here's a sneak peak from facebook.

Once again, Jo at Create A Cook has fueled a blog post.  This time she brought me these tiny, lovely crabs - marinaded in chili's, and I'm sure a bunch of other ingredients I'm just not recognizing.  She found them near other banchan (the little dishes that accompany Korean meals) which leads me to believe that's  what these guys are. I love it when Jo goes to H Mart.

I've got no idea how to eat these little guys, outside of with a nice bowl of rice.

The flavour is spicy and fermented with a undeniable fishiness.  Much stronger than the shrimp she got me last time.  As always, I love the biting through the crisp shells.

After tasting these little guys I'm reminded that I need to eat more Korean food.

Thanks for another delicious post Jo!

A few months ago I spoke to a culinary class at Newbury College about food blogging with my good buddy Lilly Jan.  One of the pieces of advice I gave them was you must post once a week, barring an extremely important life changing event.  Having said that, please excuse my absence for the past couple months, it was not without reason.

There has been some excitement in the world of Eating Nose to Tail - I will be shooting my first video for How2Heroes in a week.  I'm not sure if I can give away what I'm making or not but a key ingredient is one of my favorite pieces of offal.  I'm very excited.

More immediately exciting is the two different types of black pudding sitting in my fridge.  Black pudding is a sausage made from blood, oats, bread, fat, meat and a variety of flavorings such as onion, garlic, salt and pepper.  My dear friend Tobi has promised to come over and cook a traditional British breakfast (as luck would have it, Tobi is British.)  I was put in charge of finding the black pudding, and I was able to find it at Kiki's Kwik-Mart in Brighton.  If you have a chance go take a look - it's quite a neat little spot.

These particular black puddings seem to be more Irish than English.  Truthfully I don't really know what the difference is, but I'm looking forward to watching Tobi cook them.  I'm hoping he can tell me everything I've ever wanted to know about black pudding.

Sitting just below the remarkable assortment of black pudding was also some really good looking back bacon which also made it home and into my fridge.  I've been talking about trying to make a peameal bacon at home, hopefully this back bacon will inspire me.