Hungover??

Kate · Posted: Mon Apr 21, 2008 6:23 pm Post subject:

Ok I had to look this up.

Black pudding or less often blood pudding is a British English term for sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. It is also called blood sausage ( first attested in 1868, perhaps influenced by German Blutwurst). Although "blood sausage" is often labeled as a North American term, it is also found in British English (e.g., in the story "The Name-Day" by Saki). "Blood sausage" is also a useful term for similar blood-based solid foods around the world.

Pig or cattle blood is most often used; sheep and goat blood are used to a lesser extent. Blood from poultry, horses and other animals are used more rarely. Typical fillers include meat, fat, suet, bread, sweet potato, barley and oatmeal.
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A closed mouth gathers no feet.

guido · Site Admin Joined: Oct 18, 2004 Posts: 377 Location: Italy

Holy Wikipedia! LOL

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In vino veritas!

paulamathers · Posted: Thu Apr 24, 2008 9:51 am Post subject:

gross gross gross gross!
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Rain rain go away, come again another day Sad

Kate · Posted: Fri Apr 25, 2008 2:29 am Post subject:

Gross is too mild a word lol.
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A closed mouth gathers no feet.