[Histonet] Hospital based Histology Labs
Kemlo Rogerson
Kemlo.Rogerson <@t> elht.nhs.uk
Tue May 10 01:36:16 CDT 2005
Bolton Black Pudding does not have large fatty lumps in it, if I could ship
it then you would be taken to Black Pudding heaven; odd that my ramblings
concerning Histology level 3 networking received only a few responses,
whilst my short sentence on Black Puddings received loads; my faith in human
nature has been restored.
-----Original Message-----
From: Bryan Llewellyn [mailto:llewllew <@t> shaw.ca]
Sent: 10 May 2005 07:06
To: Histonet
Subject: Re: [Histonet] Hospital based Histology Labs
Yes, I did like it quite a bit. I had it quite often when I was preteen. I
stopped eating it in my late teens. My wife doesn't like it, so I didn't buy
it. I have bought it in Canada now and again, although I find the Canadian
one doesn't have as many fat lumps in as the English one and tastes slightly
different. Having to cook it is a pain, too. Last time I went to London, a
few years ago, I made sure I had the proper fry up for breakfast including
the black pudding.
The only red sausage I was familiar with was savaloys. They taste like a
cross between cheap bologna and cheap hot dogs and I never liked those. I
did like faggots and pease pudding, though.
Bryan Llewellyn
----- Original Message -----
From: "John Kiernan" <jkiernan <@t> uwo.ca>
To: "Bryan Llewellyn" <llewllew <@t> shaw.ca>
Cc: <Histonet <@t> lists.utsouthwestern.edu>
Sent: Monday, May 09, 2005 10:26 PM
Subject: Re: [Histonet] Hospital based Histology Labs
> Dear Bryan,
>
> Did you really _like_ the British black pudding, as
> sold in the 1950s? There was also a red version
> (in Birmingham, and therefore surely also in Wales).
>
> John Kiernan
> (former Brummie, now in Ontario)
> ________________________________
> Bryan Llewellyn wrote:
>>
>> I live in Canada and we can sometimes get the small ring type of black
>> pudding in local supermarkets. I have never seen the big type over here.
>> They don't sell it precooked either, and I had a tremendous shock the
>> first
>> time I cut one open. All that granular red stuff!
>>
>> Bryan Llewellyn
>>
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>
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