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.
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.
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