English Breakfast Part #2

[Guess]

Sounds like something Welsh picked up when the Japanese explorers arrived centuries ago...cockles and seaweed tempura. Pete

I think the explorers visitied Ireland aswell. I used to know a girl called Iva Itchipussy.

[STEVE G]

Jaime wrote;
I guess you don't get to stay in many good quality country house hotels though, eh Steve?

Hi Jaime;
You are very right actually. In my line of work all I get is weeks on end in plastic airport hotels with views of the short-stay car park, and being woken up at six o’clock in the morning when the runway opens. Breakfast is usually a sad continental thing which would leave you yearning for laverbread on toast, (sorry about the “obsoleteâ€

[tuktukmike]

Jamie

I saw this for the first time ever in Malasia about 3 weeks ago.

The guy peeled their skin off while they were still alive and then sliced their gut and pulled out their insides and proceded to drop them into boiling water.

Turned my stomach for the rest of the day, it was disgusting.

Frogs for breakfast? Not me.

Boiled eggs and marmite soldiers will do.

Mike.

[Edd Case]

Dawn wrote

does anybody know/like red & white puddings? C'mon Jockey, help me out..

Also, breakfast; Northern Scotland (not South of Aberdeen in my childhood, but not sure now) butter rolls. My absolute favourite! Does anybody else know what they are? Very difficult to describe

Red pudds are poloni, - don't know how this came about but wonder if there is an Italian connection due to the number of Italians that settled in Scotland a few generations ago - white pudds are oatmeal hence their other name of "mealie puddings"All these puddings have "other" nicknames, needless to say, - but will not go into that!
NS these days would be considered anything above Dundee/Perth/Fort William. NE Scot would be the Nth Esk river(Montrose) heading west until intersecting with a north/south line from the Spey valley.
Ah! the "Aiberdeen Buttery" - there is a God. In the central belt known as an "Aberden Rowie" - absolute nectar - flour water salt and in the old unhealthy days beef dripping. Remember reading a report in a local rag that a buttery contained something like 700 calories each. Great start to the day!!!

[Guess]

Red pudds are poloni, - don't know how this came about but wonder if there is an Italian connection due to the number of Italians that settled in Scotland a few generations ago

I think not as that means nothing I am aware of in Italian. Also I belive the Scottish Red Pudding is much older than a few generations. More like a few centuries or even millenia.

I have never heard the term poloni before. Interesting though.

There is version sold in England in Fish and Chip shops called a Saveloy. I believe the look and taste similar.

Sausages in gerneral can be traced back to the earliest civilisatiions in the old world when butchery firts became practised. It was a good way of using the whole (pun intendeed) animal without waste. This would of course include the uteris, face, lower intenstine and the colonic regions. Bit like MacDonalds now really.

This dates the sausage back to at least the era if the Sumererian Empire which was formed in about 3000BC (I think). Sausages would have reached the British Isles at the latest with the Italians in 44 BC and may be earlier than that. Since the birth of the sausage thousands of varieties have been produced worldwide.

Until that time the British had only consisted of tribes of illiterate barbaric hunter gatherers with little organisation and no skills other than hunting. I have heard that specimens of which can be seen in Milwall every two weeks in the four months before and the four months after the winter solstace.

[Guess]

Frogs for breakfast? Not me.

Boiled eggs and marmite soldiers will do.

Mike.

Obviously not Legionaires then.

How about the Hezbollah..

[Jaime]

Polony is a large smoked sausage of finely ground veal , pork and seasoning, originating from Bologna. This has been corrupted to Bolony (as it is called in the states) and also to Polony.

Like the frankfurter, the bolony we know probably bears no resemblance to the original.

[DawnHRD]

Edd,
NE Scotland is actually Elgin, in my case. Pretty sure that qualifies! Glad you know butter rolls or butteries. They are the most scrumptious things!!! Horrified to hear the calorie count - I used to eat 2 at a time, dripping with butter!

[PeteC]

Polony is a large smoked sausage of finely ground veal , pork and seasoning, originating from Bologna. This has been corrupted to Bolony (as it is called in the states) and also to Polony.

Is that Bologna, Italy or Bologna, Meat? Pete

[Jaime]

Bologna meat from Bologna, Italy!

[tuktukmike]

Hey i love polony and you can buy everywhere in the uk.

It comes in a red plastic coating and great to eat while watching the footie.

Mike.

[caller]

Jaime

Yup, the frogs are chucked in and ladeled out as you describe, then it differs, the stiff, bloated, spread-eagled frogs are then fried briefly and thats it! Put on a plate for you to pick up and chew on a leg here, a leg there. Never saw what happened to the head and the body? No doubt I'll find out on my next trip!

[Guess]

Amazing what difference one letter can make to a word. The truth is though that I have still never come across it but I never was one for Italian cold meats. We uses to have German cold cuts all the time but never Italian.

So two famous dishes from the Italian City.

As for the other bits of the frog I think they are sold to McDonalds and used in Veggie Burgers or maybae use in Chines sausages.

[darwinian]

Surely the best cold sausage is the spicy Spanish Chorizo

[PeteC]

Since Crawford's was well recommened, I looked at their advert on here as they are a paying sponsor. I see a photo with about 12 guys and numerous girls present, and one man...seems to have an HHAD red shirt on me thinks? Anyone want to divulge who this is? Pete