crafty1289 said:
I remember eating black pudding as a kid. but after seeing hugh fearnley whittingstall making it on discovery real time, i shall now never eat it again.
That's just plain daft...
Haggis? It's OK - basically cheap peasant food, and not much to write home about.
Liver? Mmmmmmmmmmmmmmm. With onions. Or bacon. Or casseroled with peppers. Or with a cream, mushroom & sherry sauce. Or as part of a mixed grill. Or made into pate.
Funny story:
I was on a residential training course once, staying in a hotel (had a fantastic time with the wine, but that's another tale).
Anyway, the course was being taught by an American woman, and many Americans are not into offal. (if mlb3c stops by, maybe she can confirm?)
The hotel had an excellent breakfast buffet, and one morning I was standing next to her at it. "What are those?" she asked me, pointing at a dish of kidneys.
"Kidneys", said I.
"What, from the inside?"
"That's generally where they work best."
She looked a little uncomfortable. "What's that?" she asked, pointing at the black pudding.
"It's called black pudding. It's a type of sausage, made mainly from congealed pig's blood, which is why it's black."
She went very pale, and said "I think I'll just have some toast".