FOLLOWING ON FROM THE BLACK PUDDING COOK OFF:
Let's cut to the chase: you Scots don't know how to cook a black pudding!
First of all you fry it with the polythene wrapping!!!!
What's that about?
Secondly, you slow fry it!!!!
Wrong on so many levels.
Right, let an English tell you how to do it properly.
Snip off the polythene.
Drop the slice into the fry pan on a MEDIUM HEAT for a couple of minutes so it forms a light crust.
Flip the slice over and fry for another couple of minutes.
Job done, shove it in your gob and enjoy.
The slice won't break up if fried to a slight crust both sides and you will not take in polythene carcinogens done the PROPER way.
Glad to get that of my chest!
I can almost hear the rasp of dirks on whetstone and picture the blue face paint being applied.
See you at the Drum for a masterclass.
"FRYDOM"