Correct! For those that don't know blood pudding is a traditional type of blood sausage made by cooking animal blood with filler grains and fat until it congeals
I’m from Michigan and pasty’s were brought over here as a mining food for the copper mines back in ye olden days. You can still get them at any tourist-centric store and I fucking love them
I knew the story for miners, could make it piping hot in the morning and it'd still be warm for lunch. I've tested this in the fall attending LSPR and I can attest to them staying toasty for a long ass time.
It is good, but it's also a strongly-flavored food best paired with other foods (like baked beans; the proper British type, mind), and I swear there was a slight metallic aftertaste to it.
There is, but I didn't expect the heme groups to denature enough to release their iron (or, at least, make it that much easier to detect).
Addendum: Then again, I'm being stupid. Of course the iron atoms are fairly external to the heme groups, because that's how oxygen gets bound to hemoglobin in the first place.
I'll keep that in mind if I ever get black pudding again (though between import prices and just the price of seafood in general in the Midwest US, that may be quite a while).
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u/shellbullet17 Gustopher Spotter Extraordinaire 22d ago
Went to England over the summer. The food was not half bad. My personal favorite was the blood pudding from the full English breakfast.
Not only was that an amazing start to the day, but it also felt metal as fuck cause it was blood pudding
Also loved the meat pies. 10/10 meal. Could eat all day