Breakfast in the UK?

[jfollows]

Never encountered red pudding,is it a mixture of black and white?

One version of red pudding:

A single battered deep fried chip shop red pudding (approx. 8" long), sliced open
Place of origin	United Kingdom
Region or state	Eastern Scotland, particularly Fife
Main ingredients	Bacon, beef, pork, pork rind, suet, rusks, wheat flour, spices, beef fat

Red pudding is a meat dish served mainly at chip shops in some areas of Scotland. Red pudding is associated with the east of Scotland, particularly Fife, but has become less common in recent years.[1] Its main ingredients are beef, pork, pork rind or bacon, suet, rusk, wheat flour, spices, salt, beef fatand colouring.

The mixture is formed into a sausage shape of roughly eight inches in length, similar to black and white pudding and the chip shop variant of haggis. The pudding is usually cooked by being coated in a batter, deep fried, and served hot.[2] Bought on its own, it is known as a "single red"; when accompanied by chips, it is known as a "red pudding supper".

From https://en.wikipedia.org/wiki/Red_pudding

 

[hexagon789]

Never encountered red pudding,is it a mixture of black and white?

More like a sausage really, there's no blood - it's usually some combination of minced pork or beef, sometimes bacon, then beef fat, suet, rusk, spices and red(-dish) colouring.

Never thought of them as a particularly breakfast item; more a feature of chippies - especially in Fife and the East of Scotland.

 

[DelW]

I think the original word is yoğurt. The spelling with the gh is to distinguish the yumusak g (the g with the breve on top) from an ordinary g. The Turkish pronunciation is something like yo-urt.

Thanks for the explanation of the Turkish source. I did see that accent in the dictionary, but my keyboard skills weren't up to reproducing it.

I don’t know anyone who has a cooked breakfast at home these days. I do remember on a first visit to my partner’s home in Cork many years ago being offered a traditional plate of tripe cooked in milk with drisheen (a strongly flavoured blood sausage) as a breakfast.

Wow, that would be a challenge to the digestion first thing in the morning. My one-time in-laws had a Christmas tradition of cold rabbit pie for Boxing Day breakfast, that was quite a test of an incipient relationship.

 

[randyrippley]

Never encountered red pudding,is it a mixture of black and white?

Not sure to be honest, but definitely no blood in it
I suspect its a more seasoned white pudding with added offal.

 

[hexagon789]

Not sure to be honest, but definitely no blood in it
I suspect its a more seasoned white pudding with added offal.

Nope. See the replies of @jfollows and myself above.

 

[birchesgreen]

Talking about blood pudding, just wait till you see Filipino "chocolate meat" pork blood stew, my wife loves it but i... am not so keen

Dinuguan, also known as chocolate meat, is a savory dish made with diced pork, pork blood, and spices. This classic Filipino pork stew is hearty, boldly flavored, and delicious as a main meal with steamed rice or a midday snack with puto.

Dinuguan

www.kawalingpinoy.com

 

[Mcr Warrior]

The "breakfast" suggestion posted upthread by @Silenos in post #88 was, shall we say, "interesting" (=barfworthy)!

 

[Blindtraveler]

Two directly answer the original posters question about how many people eat a great British breakfast on a regular basis, I do at least once a week and to answer their subquestion about younger people under the age of 35, I know quite a few friends who indulge and who are younger than me and a number of their teenage offspring also can't get enough of it

 

[Bald Rick]

I have never had a full English breakfast of any variety, and don’t ever intend to!

To answer the OP question - of the people I know, a full English is reserved for a hotel stay, or the morning after a particularly heavy drinking session. Usually the two reasons are concurrent. I don’t know anyone who cooks a full English at home, nor anyone who goes out for them on a regular basis.

 

[RuddA]

Just stayed at a hotel in Leeds for a few nights. Didn't try the hotel breakfast which was £15 at the weekend and £18 during the week.
One day had a lovely, but expensive, English breakfast which started as egg on toast and then all other items were purchased separately. Next day had an English breakfast from the market, first time I've eaten fried bread for quite a while!

 

[berneyarms]

In Ireland historically you were likely to get white pudding AND red pudding, alongside the black. I've seen both on sale as well in Scottish butchers

Red pudding has never been an Irish thing in my lifetime.

The “full Irish” does however include black and white pudding.

 

[westv]

Just stayed at a hotel in Leeds for a few nights. Didn't try the hotel breakfast which was £15 at the weekend and £18 during the week.
One day had a lovely, but expensive, English breakfast which started as egg on toast and then all other items were purchased separately. Next day had an English breakfast from the market, first time I've eaten fried bread for quite a while!

I wonder why the weekend breakfast was cheaper. Did you get less?

 

[RuddA]

I wonder why the weekend breakfast was cheaper. Did you get less?

It wasn't advertised as being different. I just presumed it was business v leisure customer pricing.

 

[ChrisC]

Although I never eat a full cooked breakfast when I’m at home I do enjoy one when I’m staying in a hotel. I prefer hotels which do freshly cooked breakfasts to order rather than the buffet style breakfasts even if it does mean a wait. I don’t mind a buffet style breakfast if the food is regularly replenished and it is hot. I have stayed in a number of hotels recently where it has been a buffet breakfast and the food has been hot and of a good quality. However, this has been spoilt by having to put my food on an icy cold plate resulting in my food becoming cold before I’m half way through my breakfast. Cold plates at hotel breakfasts is becoming far more common these days.

 

[Amos]

More like a sausage really, there's no blood - it's usually some combination of minced pork or beef, sometimes bacon, then beef fat, suet, rusk, spices and red(-dish) colouring.

Never thought of them as a particularly breakfast item; more a feature of chippies - especially in Fife and the East of Scotland.

Sounds........intriguing .Thanks for the info.

 

[Silenos]

Wow, that would be a challenge to the digestion first thing in the morning.

Yes, it was a bit of a struggle. I quite like tripe (though I prefer it cooked in a spicy tomato sauce) but I do not like drisheen, I discovered.

My one-time in-laws had a Christmas tradition of cold rabbit pie for Boxing Day breakfast, that was quite a test of an incipient relationship.

My grandad always had the remains of the Christmas pudding, fried in Turkey dripping.