re: #76 Pie-onist Overlord

The idea of blood pudding makes me gag.

I had it once at a small cafe in northern Wales, obviously from a local butcher.

That is the trick. It has to be made when the blood is still warm. If the blood is allowed to cool off, it gets rancid. So it is all but impossible to manufacture in large batches on an industrial scale, although they still do so…and that stuff is really vomit-inducingly bad.

Germans like it with bits of tongue floating around in it…