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In Reply to: RE: Typically ... posted by stan2 on November 22, 2015 at 11:44:42
There's a book out there called "Lobscouse and Spotted Dog", which is a book of recipes inspired by Patrick O'Brian's Aubrey/Maturin novels. In one of the novels, the sailors catch and eat rats, so the cookbook authors purchased some lab rats and figured out a recipe for them. I once attended a presentation by the authors at which they showed photos of the process.
You know, in case you ever want to try it.
Happy listening,
Jim
"The passage of my life is measured out in shirts."
- Brian Eno
Follow Ups:
Are those the same as the dishes known as Spotted Dick and Lobscouse in the UK?
Lobscouse was so popular in Liverpool that Liverpudlians are still known as 'scousers' around here. It is also popular in Norway and Hamburg where it is known as lapskaus or labskaus respectively.
Spotted Dick is a suet pudding with dried fruit.
One of the main characters in the novels is an English sea captain with a hearty appetite. He is often described as enjoying various puddings, of which Spotted Dick is one. The cookbook authors speculate that the Dick in Spotted Dick, the Dog in Spotted Dog, the Duff in Plum Duff and other similar terms are based on the word "dough". I myself have made Spotted Dick, and I must say I don't see the attraction.
I also must say that "Spotted Dick" is the least appetizing name for a food dish that I have ever heard (followed closely by "Toad in the Hole").
Happy listening,
Jim
"The passage of my life is measured out in shirts."
- Brian Eno
Not a great fan of suet puddings myself, dodgy name or no.
A home-made bread&butter pudding though is an excellent way of using up stale bread and can be sublime.
I could never...
I love me a good haggis with neeps and tatties.
Quite happily skip the scotch though as I prefer my whisky undestilled.
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