Blood pudding, Sausage...

[kunjon 1]

I am a Yank but I enjoy the "English" breakfast/meal especially after some hard lager nights.

 

I would like to know if the blood sausage and puddings-- and for that matter the Scott haggis are made local or imported? If local where do the ingredints come from?? Seen all served many locals in Patts.

[Eneukman 1]

In the Uk, we call blood pudding, a black pudding.

 

http://en.wikipedia.org/wiki/Blood_Sausage

 

In Scotland, we also have a red pudding

 

http://en.wikipedia.org/wiki/Red_pudding

 

Sorry, no idea where the ingredients come from for locally produced black puddings or haggis.

 

Alan

[kunjon 1]

Yeah, i know what it is. It is offered here in Patts often yet I have never been given a straight answer on its origins...local or imported. I was curious about the source of this offering in Pattaya. If it is local who, what and where is creating it.

Edited June 26, 2007 by kunjon

[Skygod 40]

If it is local who, what and where is creating it.

 

 

 

That is something that I for one do not even want to think about

[casper_uk 12]

I've always thought that it originated from Lancashire, England.

 

Pigs blood and fat are the main contents ........ nice though.

[friendlyric6411 0]

I eat it regularly . Its made of blood and bits of fat.. it is collected from the cows neck when it is slautered. It is then stired untill congelled , Its no diffrent from eating liver.. it has a high iron level, good for you A lot of countrys eat it . in Africa they stick a pice of reed into a cattles neck and bleed them while alive . i have seen it done on vidio, on a wild life program .That way the cattle live and the people eat ...

Edited June 26, 2007 by friendlyric6411

[amphora 0]

Thai eat it too. The shiny red-brownish chunks in some soups. Had my TGF try the Spanish version in Madrid but she didn't like it.

Edited June 26, 2007 by amphora

[northsink 0]

Any time I return to Pattaya I get a shopping list from a friend who owns a guest house/restaurant for black pudding,pork sausage,mealie pudding, haggis, unsmoked back bacon and colemans english mustard !!

 

I know I am not alone in doing this and suspect a lot of expat owners are sourcing their food like this. I dont mind doing this, as I buy it frozen and wrap it in cool bags so it is still pretty much frozen when I arrive in Pattaya. I suppose the customs at the airport would probably take a dim view,but touch wood no problems as yet.

 

Regards to all

[ARNS 0]

BURY....And while we are at it....food of the north-west of England...

 

 

 

The northwest region of England has a long tradition in speciality dishes and local delicacies. Many are as popular as they ever were and some, rather sadly, have been gradually forgotten. Here are a few of them:

 

Listed alphabetically:

 

Barm Cakes

A bread roll, or bap, made from wholemeal flour - also called 'flour cakes'. They are soft and pliable, with a pitted texture. 'Barm' is an old Lancashire word for the froth on liquid that contains yeast.

 

Blackpool Rock

 

Blackpool Rock can still be seen being rolled and made on the seafront at Blackpool. Actually, most seaside resorts sell rock that is still made in Blackpool on the Fylde Coast of Lancashire. A hard sugar slightly minted confection rolled into long lengths and cut into 30 cm pieces, distinctive on account of the lettering that traditionally runs throughout the whole length (eg. 'Blackpool Rock', 'Rhyl Rock', etc). Very popular at the seaside, especially with young children.

 

Black Pudding

 

Made from congealed pig's blood and oatmeal and produced widely throughout the region, with Bury boasting probably the most famous. It is still purchased in a hot boiled form on many local markets, and eaten locally as a takeaway snack (much as fish and chips in paper might be) and dowsed with liberal amounts of malt vinegar. Further south it tends to be thinly sliced and fried as part of a mixed grill.

 

Bury Simnel Cake

 

Simnel Cakes are found all over Britain, but a particular variety was once commonly made in Bury

 

Cheshire Cheese

 

Said to have acquired its flavour from the abundance of salt marshes throughout the county of Cheshire, Britain's oldest known cheese, having been mentioned in the Domesday Book of 1086. A crumbly, nutty cheese, originally made in Chester, but now made throughout the county.

 

 

Cheshire Pork Pie

 

The original Cheshire pork 'pye' was made from the mid-18th century from cuts of pork loin, seasoned with nutmeg and pepper and sweetened with sugar. White wine and butter were then added in liberal quantities and the whole mixture cooked in pastry.

 

Chester Pudding

 

Similar in many ways to many other steamed suet puddings, but with the addition of blackcurrant jam.

 

Chorley Cakes

 

Similar to Eccles Cakes but generally larger and flatter and without the glazed sugary top. Thought to originate, (logically), in Chorley.

 

Cumberland Sausages

 

Made in Cumberland, (formerly in Lancashire, now absorbed into the County of Cumbria). A long slightly spiced rough chopped coiled pork sausage, traditionally sold by length rather than weight, and can be over a metre long.

 

Eccles Cakes

 

Made with shiny topped flaky pastry and filled with dried fruits, sugar and spice. Proprietary brands are to be avoided as they bear little resemblance to the real thing - available at good local bakers. A round fruit filled pastry with three distinctive slashes on its top which is brushed with egg and dowsed in sugar prior to baking. So scrumptious was it thought to be that it was banned by the Puritans, but locals continued to make and eat them in secret! So called due to originating in Eccles (now part of the Metropolitan Borough of Salford).

 

Everton Mints

 

A sweet toffee flavoured with a hint of lemon invented by one Molly Bush in Everton, (Liverpool) in the mid-nineteenth century.

 

Fisherman's Friends

 

The company manufacturing "Fisherman's Friends" was established in 1865, and is now claimed to be the largest producer of lozenges in the world. It began when local Fleetwood pharmacist James Lofthouse created an extremely strong liquid linctus of menthol and eucalyptus, which helped relieve problems experienced by fishermen in the frequently freezing conditions encountered in the Irish Sea. To make it easier to transport and to administer he converted this linctus into small lozenges, which were popular with the local fishermen for their evident efficacy. It is reported that they soon began referring to the miracle lozenges as their “friends” and soon the now world-famous "Fisherman's Friend" came into being. Over 4 billion Fisherman's Friend lozenges are consumed around the world every year, manufactured still by the family run business from their factory in Fleetwood, Lancashire.

 

Goosnargh Cakes

 

So-called due to originating in the Lancashire village of that name, (near Preston) a cake, more biscuit-like, flavoured with caraway seeds and sold around Easter and Whitsuntide.

 

Hindle Wakes

 

Hindle Wakes was a very ancient Lancashire dish of exotically stuffed boiled poultry. The recipe is thought to have been brought by Flemish weavers to Bolton-le-Moor, (Bolton), in 1337. The original recipe used the blood of the fowl for binding the stuffing mix. The night before the fowl was stuffed with a mixture of prunes, nuts, suet, spices and red wine, then simmered slowly until tender. The next day the bird was removed from the stock, coated with a lemon and cream sauce and decorated with prunes and lemon slices and served cold. The name of the dish may derive from 'Hen de la Wake' ... in Lancashire dialect a 'wake' was a fair, at which time the dish may have been eaten.

 

Holland's Pies

 

Baxenden in the Rossendale Valley of Lancashire is the Home of the famous Holland's Pies and was first sold from their shop in Haslingden in 1851. Still manufactured to traditional recipes, and including steak pies, cheese & onion, steak & kidney pies, meat & potato pies, steak puddings, etc, and nowadays found in virtually every supermarket.

 

Lancashire Cheese

 

The softest of the hard English cheeses - its white crumbly texture and full, slightly salty taste makes it an excellent cheese in cooking, and especially favoured for Welsh Rarebit.

 

Lancashire Hotpot

 

The meat stew known as Lancashire Hotpot probably originated in the cotton towns of Lancashire as a simple dish quickly prepared and slow cooked, similar to Irish Stew. So named after the straight-sided brown dish in which it was cooked - the 'hotpot'. At one time, even oysters were included in the recipe. Traditionally, mill worker's wives would prepare it in the morning, and leave it in the oven all day so that it would be ready when the family returned home from work at the mill - there are several other possible origins, but this seems most probable. Usually eaten with pickled red cabbage as an accompaniment. Tradition had it that a woman's ability to make a good hotpot was of paramount importance and considerably enhanced her marriage prospects.

 

Lobscouse

 

Or simply 'Scouse', a popular Merseyside dish, somewhat like a mixture of Irish Stew and a Scandinavian stew called 'Lobscaus', from where it probably got its name. Hence, 'scousers' became a widespread nickname for anybody from Liverpool.

 

Manchester Tart (or Manchester Pudding)

 

Made from breadcrumbs, milk, sugar, eggs, damson Jam and lemon juice. The recipe was first published by Mrs Beeton in her book "Household Management". It comprises a set custard slice in shortcrust pastry and a hidden layer of jam underneath. Served with lashings of hot custard, it was very popular in school dinners of the 1940s and 1950s.

 

Meat & Potato Pie

 

A firm local favourite, available from most fish & chip shops. Mostly potato and shortcrust pastry filled with stewed shin beef, onions and a thick beef gravy.

 

Nodding Pudding

 

Sometimes spelt 'knodding' or even 'nodden'. An old Lancashire dish made from poatoes and flour. Information is sketchy, but it appears to have consisted of mashed potato mixed with flour and butter, and baked in a pie tin until it developed a crust. It may have been a way of using up leftover potatoes, similar to the way that "bubble and squesk" arose.

 

Parched Peas

 

Sometimes called "Black Peas", long soaked overnight and simmered slow to produce a type of mushy pea, popular in Bolton, and traditionally sold a funfairs. 'Parching' was an old term for long slow boiling.

 

Parkin

 

A dark sweet cake made from oatmeal instead of flour. A heavy sticky cake due to the liberal addition of black treacle, that sometimes contains candied fruits. Traditionally eaten round the bonfire on Guy Fawkes Night, the 5th of November. Sometimes served with a thin sliver of Lancashire Cheese.

 

Potted Shrimps

 

Netted, peeled, cooked and potted near to the treacherous sands of Morecambe Bay where they are caught, and famous for being the best potted shrimps in the UK.

 

Rossendale Sarsaparilla (Sasparilla or Sarsparilla)

 

Sarsaparilla, an old and once very popular non-alcoholic root beer-type beverage, is still brewed to a well-kept secret recipe, and sold at Fitzpatrick's Herbal Health Shop in Rawtenstall, Rossendale.

 

Sad cakes

 

Similar to the Eccles and Chorley Cakes but larger, and popular in the Rossendale Valley - known by local children sometimes as 'desolate cakes'. Alternative forms often mix the dried fruit into the pastry and present it in an envelope shape.

 

Tatie 'ash or Tater Hash (Potato Hash)

 

Boiled potatoes, chopped onions and corned beef stewed long in butter and milk. When cooked, potatoes are mashed (or hashed). Traditionally served as a nourishing main course accompanied by red cabbage or pickled beetroot.

 

Tripe & Onions

 

Somewhat out of favour nowadays, tripe is the lining of a cow's stomach, traditionally served with onions. Smooth tripe comes from the first of a cow's stomachs, and so-called honeycomb tripe is from the second stomach and is considered to be the superior version. Cleaned and boiled to a milky white colour, it is usually cut into strips and soaked in milk with onions for several hours prior to eating. Until relatively recent times, Tripe and Cowheels shops were a common sight in the northwest - now, sadly, all but disappeared.

 

I FEEL BETTER NOW

[kunjon 1]

Any time I return to Pattaya I get a shopping list from a friend who owns a guest house/restaurant for black pudding,pork sausage,mealie pudding, haggis, unsmoked back bacon and colemans english mustard !!

 

I know I am not alone in doing this and suspect a lot of expat owners are sourcing their food like this. I dont mind doing this, as I buy it frozen and wrap it in cool bags so it is still pretty much frozen when I arrive in Pattaya. I suppose the customs at the airport would probably take a dim view,but touch wood no problems as yet.

 

Regards to all

 

Thanks, at least someone responded to the question. That is:

 

Who is making this food product in Pattaya or Thailand?

If it is homemade, where do the ingredients come from---local or imported??

 

I know what pudding and the others are and I eat them( when tasty)...but wonder where the blood and such is coming from. Argentina, New Zealand, Thai, Ozzie.

 

I ate some down in Jomtien that was the best blood pudding I ever had. I had a pudding up in Pattaya off 2nd road and I could not stand it...it seemed old and revolting. When I ask the help they never can answer if fresh or imported. I guess you can just freeze i and ship but is that the case when we see 100 baht breakies?

[The_Fat_Controller 25]

My "home" bar when I visit Pattaya is PALMERS on Soi Pattayaland 2.

 

They also serve Black Pudding and they get it from an English butcher that has set up in the Pattaya area.

 

They also have traditional pork sausages and decent bacon/gammon.

 

The suppliers' name is on a notice by the darts board but I cannot remember it LOL !!!!!

[Guest Fatboyfat]

BURY....And while we are at it....food of the north-west of England...

The northwest region of England has a long tradition in speciality dishes and local delicacies. Many are as popular as they ever were and some, rather sadly, have been gradually forgotten. Here are a few of them:

 

ARNS .... You forgot the delightful "Wigan Kebab"

[ARNS 0]

PIE BUTTY ARROY MAK MAK

 

FATBOYFAT MY SINCERE APOLOGIES.....JUST OFF TO THE GYM

[TheFiend 1,179]

Cumberland Sausages

 

Made in Cumberland, (formerly in Lancashire, now absorbed into the County of Cumbria). A long slightly spiced rough chopped coiled pork sausage, traditionally sold by length rather than weight, and can be over a metre long.

 

Sorry but you have got your facts wrong on this one. If it was from Lancashire it would be called Lancashire Sausage.

 

Cumberland has never been part of Lancashire. Cumberland was the northern area of Cumbria. Cumbria was formed out of Cumberland, Westmorland and the Furness area of Lancashire.

 

The finest Cumberland Sausage is made in Cumbria, stuff produced else where is a poor imitation. Proper Cumberland Sausage is 95% meat.

 

I am a Cumbrian - born in Cumberland before the counties were changed.

[DelArco 0]

In the Uk, we call blood pudding, a black pudding.

In Finland we call it Mustamakkara! Elikkäs pöde.

[sinbinjack 243]

The black pudding is made in Pattaya by a bloke called Yorkie who also manufactures various sausages scotch eggs and pies. There are a few people who make sausages pies scotch eggs,sausage rolls,and they all source their ingredients locally.

[bigbri73 0]

ARNS .... You forgot the delightful "Wigan Kebab"

 

 

thats my personal favourite.

[haroldshand 0]

you missed out one of lancashires finest delicacies...the sneaton cake...a small square almond cake with a pastry and strawberry jam base and framed in chocolate...delicious

[porkplatter 0]

For your information. Black pudding is made on the premises at Yorkies, Jomtien

[sexy man 0]

yorky's in jontien sells black pudding you can get iy vacuum packed in friendship

in pattaya KPK foods in soi yumi the soi at the traffic lights by carrefore drive along the soi and its on the left just past it and well signposted

[monochromeman 41]

The basics of a fry up are: bacon, eggs, sausage.

 

Thais eat all 3.

 

Thai food is known to be highly nutritious.

 

I therefore conclude that a fry up is nutritious.

 

If only we could get the Geordie specialities Brown Ale Bread and Deep Fried Mars Bars!!

[mister_ed 0]

the black puddings available in pattaya are crap. the bury black puddings available in the UK are not that good either. Halls black puddings which are made in scotland are the best IMO.

[Tilacno1 23]

who cares about black puddings in Pattaya

I only want pink pussy

 

Cheers

 

Tilacno1

[MONKEY01 2]

fatboy whats a wigan keebab I know a wigan mixed grill is a pie a pasty and a sausage roll ?

[mister_ed 0]

fatboy whats a wigan keebab I know a wigan mixed grill is a pie a pasty and a sausage roll ?

 

a pie on a barm cake