delicous I GAWRonTEE!

This guy is legit.

I think Red is a little more old school. Justin Wilson was the best.

delicous I GAWRonTEE!

This guy is legit.

Sammy used to live right next to a Chinese place

It's congealed pigs blood with herbs, spices and fat.

I honestly don't know how that differs from a sausage.

Also, you can get battered+fried Mars bars, snickers and even icecreams all over the UK.

How the hell do you deep-fry ice cream?!

Sammy used to live right next to a Chinese place that had the absolute best fried ice cream anywhere ever. It may or may not have contributed to how often I'd visit her, huehue...

Sadly, a shakeup in the restaurant ended with them cutting it from the menu over a year ago, and I've never gone back. Other restaurants that sell it just don't measure up; this thing was topped with shredded almonds and everything...

Unless you mean the actual process of making it, in which case yeah, you gotta make sure you get good haggis. Anyone can stick organs in a sack (yum!), but the right blend of herbs is very important.

Despite looking, I can't find a place that even MAKES black pudding near me. I'll need to look harder.

It's congealed pigs blood with herbs, spices and fat.

Also, you can get battered+fried Mars bars, snickers and even icecreams all over the UK.

It's basically extra parts, i.e. pig snout, ears, tongue, liver, feet, etc. Mixed with spices and cooking into a loaf. Great on crackers or as a sandwich loaf. Not great for your human parts, i.e. heart, liver, stomach, etc.

Dem some good mudbugs der!

While you can get crawdads in several southern states, I'd agree Louisiana is king. I grew up in southwest Mississippi on the river. But even as far north as I was, it just wasn't/isn't the same. The craws are so much bigger and better down in the deep bayou areas, and the cooks know the best techniques. We never "shocked" crawfish back home. Shocking is the method of immediately cooling the pot after boiling. It keeps them from overcooking, and the sudden decrease in temp seems to draw in additional seasoning. I've also learned to throw in a stick of butter and lemons to help ease the peeling process.

I'd really like to Cajun boil a pot of lobsters! I had fresh lobster seaside in Gloucester, Mass and was kinda disappointed. Maybe we went to a bad place, but it was busy. Who knows. But if we could have cajunized it though, delicous I GAWRonTEE!

Fried ice cream.

It's congealed pigs blood with herbs, spices and fat.

I honestly don't know how that differs from a sausage.

Sausage is actually the meat of the animal, black pudding is only blood.

Also, you can get battered+fried Mars bars, snickers and even icecreams all over the UK.

How the hell do you deep-fry ice cream?!

Like so:

It's congealed pigs blood with herbs, spices and fat.

I honestly don't know how that differs from a sausage.

Also, you can get battered+fried Mars bars, snickers and even icecreams all over the UK.

How the hell do you deep-fry ice cream?!

Also, you can get battered+fried Mars bars, snickers and even icecreams all over the UK.

Now Mars bars...