Tuesday, September 23, 2008

Blood Pudding and Apple Breakfast Bake

This is a very descriptive title for a very simple dish. Slices of apple go into a small ovenproof dish, is topped by slices of blood pudding (or black pudding, or boudain in French), doused with a bit of maple syrup and baked till the the whole is warm.

This is my second time eating blood pudding. The first time was horrible. Apparently the sulfur in the eggs really doesn't mix with the blood pudding. This apple concoction is my friendly neighbourhood charcutier's recipe. He told me how you're supposed to spin your hand in the blood falling into a bucket so that all the coagulating stuff stick to your hand and all your left with is lumpless blood. Along with other ingredients it makes up what is known as blood pudding. And I have to admit that this was quite delicious. The only thing I'm not too sure about is the texture of the blood pudding. The taste is actually quite delicious. Doesn't really taste like blood although my blood consuming experiences aren't that diverse.

For many, if not most, eating blood pudding is weird and grosse. For me, head cheese, blood pudding, pig's feet and all other parts of animals that we'd rather throw away is a waste and a disrespect of the animal. Two generations ago, nothing was wasted. Now we're so used to excess that we waste more than we actually consume.

Plus, we're programmed to gag on things like worms in apples or tomatoes and blood pudding and all other things that we're tought is grosse. When you don't waste and you produce in an environmentally compatible way this is what you get. Worms, bugs and odd animal bits. I think we should push ourselves to undo the illogical gag factor that has been programmed into us. No more of this "space-age food" as a friend of mine has called it.

I, for one, want REAL food. Vive la revolution!

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