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I'm on a different schedule now for posting and uploading and things of that nature So you know I'm saying if you aren't so but I mean come on over man Also, we got the discord The discord plays a vital role when we're on kick now because everybody can't send me a link in the chat no more You got to send links on discord So you know get into them with that all of this stuff is in the description below by the way It's a it's a link down there. It's called link tree click it everything will pop up It get me I don't know if this is gonna turn me off to black pudding, but I like black pudding This is insiders food insider food how black pudding is made in England regional eats. I Had to I had like I Like black pudding. That's all y'all gotta know. I'm a fan I'm not a fan of mermite mermite or English mustard though It depends what the English mustard is put put what what are we putting it on? Anyway, I just want to see if this is gonna turn me off to it We're in very Lancashire, England and we're about to visit a black pudding company Black pudding is that one item in a name. I'm gonna let y'all know it's not looking too attractive right now This breakfast plate that you either love or hate why because he has blood in it But it is also that one item that has the most history Especially here in Lancashire, which is known for being the county that brought it to fame So it's time to see how it's made. Let's go In Burry we met with Richard Morris production director at the Burry black pudding company His grandfather was a butcher and it is his black pudding recipe that the company uses today. I'm not gonna lie It looked like it looked like pressed lengthy Lengthy tubs of booboo. It don't look too appetizing like this People have this idea of black puddings. It's all bits of animals and stuff There's no meat in the black pudding There's no meat in black pudding? Huh, there's blood in the black pudding, but there's no meat. It's cereal based Black pudding starts with a dry mix of pig blood, seasoning, rusk and oatmeal and when we say dry we mean this Well, it's like a handful of sand. Yeah, you'd never guess. It's actually a dried blood. So if you smell that Yeah, it just smells like herbs. Yeah, yeah, yeah. It smells like the seasoning. Yeah, the seasoning. So you can't even smell it? No, it's a nice aroma and we use dried blood because it's very, it's developed to certain parameters So it's very safe, food safe. What is the difference with liquid blood? It's much more consistent using fresh blood that can change with animals, what they've been fed on So this is very consistent product, which fits what we do We also have... Okay, so the way y'all be making this sound is like, oh, it's blood in there Like actual, it's still actual blood, but it's like dried up blood It's heavily, it's heavily watched over and strictly guidelineed blood You get me? Rusk, then, which is red-crumbed flour used heavily as a manufacturer of sausage That's what gives sausage a fluffy texture Oh, I see And we also have oatmeal as well So oatmeal that's been ground Okay, I knew oatmeal was in there, you could try and taste the oatmeal So it's a fine oatmeal and that, again, if you added water to that, it would go a bit stiffer So the two together make a nice texture Oh yeah, because they come from... Hope it's hands clean Yeah, exactly, yeah I think heavily in England, especially north of England, anything that's got lumps in it You've got to bite two or three times because of gristle around it So when that sausage is quite firm, that's more European Around here, especially north of England, it needs to be soft and very palatable Now this is OC I'm not eating it like this And I like it, but like this, I don't know It's too lengthy, first of all That's too much, that's too... Cylinderic, whatever the word is It's too much of a... It reminds me of too much of something else Just give me the little circle The little circles like this, flat ones I'm good with that Okay, so that is a taste There we go Regional taste Another two ingredients are barley and fat Unlike the rusk, oatmeal and blood, they will be cooked before being added to the dry mix The barley itself comes in loose like this When we cook it up in these, leave room for it It will swell up to about three or four times the size Looks like a Christmas sock No it doesn't, at all So if you think of a pork chop Where the meat is, the white piece of fat there This comes in from Denmark where the fat, we have fatter pigs In England the fat's like this, we don't have fat pigs So this white piece of fat comes in in strips Oh wow I didn't even notice that It looks like textiles So we've got a strip there It's given real McDonald's chicken nugget vibes No it doesn't And then this goes through, this is then diced So this is the high quality, there is no lean meat on this at all So we're just after the fat And this one is going to be cooked Yeah, we dice it on a machine We wait and stock it up again So we, from here We take it off The pork part is turning me off right now Now this is the only nasty part that I like From there And we pop it into that And this one is going to shrink Yes it will shrink slightly As it starts to give the moisture out of it And the flavour, the back You sound like Rudy For misfits Ali expands This just reduces slightly And one net is for Into a mix, there's four nets going to a mix I'm going to be my recipe Very good Well, might have to write this down No no, don't do that Barley and fat are cooked for one hour Meanwhile onion and water are mixed in this giant container When ready they will be joined by the dry mix containing blood, oatmeal and rust And then there's a moat run here Basically it will just It's like a If America came out with a version of black pudding I would stay far far away from it I wouldn't trust it I only trust the UK's version of black pudding Which is the only version for me When you whisk something up This does it at four and a half thousand revs So you just whisk it up really quick And basically you re-hydrate the product So you've got like a gravy consistency Where the dry blood is in the seeds In the rust, the oatmeal, the flour The onions And you've got your base mix there So wait, this one is the barley that you were showing me earlier Wow, it's grown so much in size You were right Yeah, this is the barley you saw previously If I pick one up you'll see what that will say And see how it's swollen up Now that's cooked perfectly So this one is about It was like two and a half kilos And now it is It's about eight kilos now We wait, check it So it's right If that was overcooked If it was eleven or twelve kilos We wouldn't use that So Christmas socks Quality control Before Christmas And Christmas socks after Exactly She's still torn about the Christmas sock joke See if somebody would have let her know When she first said it wasn't funny Then she wouldn't be talking about it still That's what I'd be trying to tell y'all When I do the music reactions If I let you know it's trash right now Even though it's my opinion You might do better next time Yeah, exactly Wow, it's like a gym test I know, I can see you with a couple I'm shaking And you can do like a lunge thing, no? Yeah So I see something else in here though There's not just barley But this is the fat diced fat That we showed you earlier Again this has been cooked up If you notice it's not swollen up It's just cooked out And it actually loses a bit We only use in our products only three percent fat And those are the actual Small white pieces you see in the end product If you don't insert the fat No, some of y'all have not watched Misfits ever But the guy from This is England, that was Dayton Lowell That's who he sounded like Look at the small piece I forgot his name So you can really skip it Yeah, exactly Barley and fat are then added into the mix Fat is mixed gently Not the high shear To not break the dices The mix is now ready Now that is an aftertuckle bill experience for you This is crazy Oh my So brown Yeah, it's like chocolate Yeah, it does look like No, like shit Like chocolate is a stretch Like shit is more accurate Yeah, yeah It takes a bit different to chocolate But yeah, it's not bright red Or anything like that We would associate with blood It's a cereal mix with a blood base So it's a chocolatey velvety sort of touch But the colour comes from the dry blood Yeah, it does, yeah Yeah, that's the main It kind of looks like cake The mix is stuffed in a natural casing Made of beefy intestine That is super quick So that's the intestine That's been filled out with the mix This is a portion in control machine Like you see with sausage You said, oh, I'll just love ya And what it's actually doing It's spinning the product So it's doing that so quick You see from there So that you can portion it And that's one portion That we then link Into about putting There you go, nice And it's always this shape, right? It's always this shape And you can see with the linking We tie that together with string There And then there And then there I wonder if anybody at the factory Just ever just takes a spoonful And just And we use That's disgusting Even though it's the same But it's like texture is a real thing Like the texture Which just wouldn't line up for me String, tie it up So one's just been done here Oh, so you have a nice So you've been Tied up All the same Same weight Right through And they're ready for cooking Nice Nice black color, no? Yeah You'll see now when it goes in I feel like I feel like like An episode of life on tag Somebody on tag works at this factory Guarantee And it's a grayish look And then it goes black After cooking And then it's the name black pudding So that's a very traditional process That we still teach that to this day A 100 year old process Maybe longer It's tied together The touch is smooth Wow Yeah, that is very smooth Yeah, yeah It's smooth Honestly There is no grains at all No It's just like when you Pass your hands through your hair Yeah, yeah It's silky smooth Super smooth That is What about the casing? The casing can be eaten It is edible It's natural Firstly I don't I take it off It's quite thick It's probably the hardest to chew In the product I like a nice soft Palatable product So you can easily just peel it off You can easily peel it off Okay She's a friendly Then the black puddings are cooked in water For about one and a half hours Oh One by one Yeah So that's raw black pudding Okay You still gotta cook it like this In mongo Basically that has a core temperature You put them individually You have to get in the water around it So we have Three or four minutes to load In the cooking time To get Get the The water around the product Oh yeah It's called the pudding Because it's cooked immersed in water That's enough They're black now Yeah And as the air gets to them So that's the cool off They go blacker and blacker They get in to temperature For about 40 degrees In about 10 minutes And then I'm not even gonna lie After watching this I'm still gonna eat it But I never want to watch Something like this again It's a rack It's a cool Two or three hours later Look like eggplants So we're ready to pack them So these are the black pudding They've been cooled We'll just take them off the rack here Put them on the table And then The stuff here We'll cut the black puddings Cut the string off And so they come in here So they're in single black puddings Can I try? Yeah So that's just black pudding Unlabeled, unpackaged Unpackaged black pudding Just chilling Don't even look like If you walked into the factory And seen that You would not know it's black pudding I don't care how much you eat black pudding You walk in You look like What the hell is that? You look like horse hooves Like what is that? Why do you lift it up just from Ma'am As the texture of like a day There you go The color has changed quite a bit Yeah So they've gone slightly browning They were very black to begin with But it's just the cooling process Just like my grandma's Chocolate salami Wow, honest No offense to your grandma But no thank you then If these were what they look like Her chocolate I can't really get my head around the fight That is not chocolate I know So how do locals enjoy their black puddings? We took a trip to the Buri black pudding It's still at Buri market to find out I don't like to cut Like why do you cut me like this? So here at Buri market You can actually just get black pudding As a takeaway food and have it Yeah, you're having never two for years and years You can go away with a nice hot black pudding With a pretty mustard on or tomato sauce I'll take tomato sauce Not doing y'all mustard Brown sauce Brown sauce You can either have it just on its own Or you can take it away on a On a bat Red roll Okay, nice So how long have you been here at the Buri market? I've been here since I was 12 years old So the 38 years Hot black pudding One pound ten pence That's how you say it, right? I came as a Saturday girl Working for a farmer Who had the stall My mum works on the stall My nephews work on the stall So some of the stalls opposite You know, they've been here for years Family business What does black pudding mean to Buri? Especially because it is used All over England But here specifically There is quite a strong black pudding Like feeling Yeah, the story goes that The black pudding originated in Europe And the monks came Over to England and settled in Buri So it's always traditionally been known As a couple of black pudding The season is so good It adds flavour but it doesn't All the power of the rest Texture is black pudding That's too thick for me Oh, nice and creamy I would never say that there's blood in here If I were to look at this I would probably think it's just chocolate milk Chocolate cake Yeah, often when we're sampling some of the children Think it's chocolate cake Yeah She out here in her fur coat She's making sure she's staying warm Well, if you haven't tried black pudding I am an American and I've tried it It does not taste like blood It's actually pretty good Make sure you cook it right, though Tell her to leave a like, comment, subscribe Turn on your post, don't go