Pudding Puzzle
Posted: Monday, 05 June 2006 |
Following the popularity of Calum's Blogopoly and BoB's 'Guess the Genuine Godwin Letter Competition', here's another brainteaser. It's just like 'Have I Got News for You'
Which of the marags below is the odd one out and why?
Which of the marags below is the odd one out and why?
Comments
The 3rd one down (C?) is the only one with marshmallows and mint crispy bits.
Nosher from Lancs
No stupid parsley garnish with the top one. Marag and parsley! I ask you. Does that sound a sensiblle combination?
Lurker from Lewis
Is that genetically modified mini-celery in the background of the second photo? Don't tell Tony from London.
(Bloody) Mary from the mainland
It all looks very yummy (kosher or not). What those displays need are some hot fiery peppers (C. chinensis)? Makes my mouth water. Trust A.B. to torture New Mexicans this way. I would be willing to trade some Rocky Mountain oysters for 18 inches of marag. No. 3 is my favorite, particularly if the chef is willing to serve the marag with the bacon on the side. Served with Scallowawife's bannocks.
mjc from NM
The square black pudding is from pigs that are rhesus negative, all the others are A positive. Is this the sort of haematological insight you are looking for.
Mr C Barley from Plasma Place Stornoway
No., 1 is the odd one for it comes from two sets: the two slices n the back are darker, and marags are supposed to be uniform throughout the link (a reasonable guess). I don't know whether any of that stuff would pass the USDA guidelines...
mjc from NM
The bottom one is the only one served in a paint-roller tray. (Dulux White-with-a-hint-of-Marag?)
R Harris from wobbleboards r us
Sue laurence wid never make black puddin in a square tin, and it has no outside skin, plastic or otherwise. I don't even think it is a real black pudd. C is the odd one out. AND you have served raw meat and cooked together - a cardinal sin. Incidentally you are using a plate from my childhood - Indian tree and I still have 2 teacups and all the soup plates left. (those were the days - cups n saucers, soup in a proper soup plate with a soupspoon...) they can't be washed in the dishwasher. (no pattern remains)
scallowawife from shetland
I had no idea that oysters could swim as far inland as the Rocky Mountains mjc ; ). Isn't nature wonderful? N.B. Marag has now gone metric to conform with European Union regulations. What would the exchange rate be for 45cm? Any better offers anyone?
Annie B from the usual
I've got it! I've got it! A marag bhan has been sneakily slipped into pic no2. What's the prize Annie B?
Flying Cat from davy&doreen's coldmeat counter
Eh, Scallowawife, did you got a tea cup and saucer, or soup plate and spoon, every time you filled your gas (petrol) tank: that was years ago, the good old days. In the US, I used to get a fork/spoon/knife set every time I filled my car up with gas (then 23 cents a gallon!): I still have them. What with your plates and my silver(?)ware, we could do justice to any amount of marag, genuine Charley Barley marag and, of course, your bannocks. Oh, A.B. the oysters are the products of castration (no need to shut your eyes tight, Flying Cat) of bulls up there on the wide prairie. Sauteed in olive oil (first press) and seasoned with (fresh) garlic: nothing like it (right!!), and a sine qua non during round-ups. Crunch, crunch: yummy. Might go even better with Unst beer, but hard to find around here.
mjc from NM,USA
The design for the Indian Tree pattern derives from a Chinese pattern of the Yung-Cheng period (1725-35). The Coalport factory reproduced it around 1801 since when it has been an extremely popular pattern produced by many manufacturers including Spode. Records in the Spode Museum Trust's archive show the pattern appears to have been known by both names Indian Tree and India Tree during its production. The earliest record of this pattern at Spode is that recorded on an invoice to the York Factory of the Hudson鈥檚 Bay Company in 1867. There are over 20 versions of the pattern in the archive in different colours, bodies and shapes. Pattern 2/959 introduced in about 1878 is the best known version of the pattern made at Spode. Printed in 'Royal Brown' it was hand coloured in iron red with fawn lustre onglaze. Another version, with pattern number S2226 of c1939, was produced on Regimental shape plates, with Round Vine dinnerware and Princess shape tea ware, on the Crown body (white earthenware). This version was never re-introduced after its withdrawal due to wartime restrictions during World War II (1939-45). Indian Tree was withdrawn in the early 1990s but reintroduced in a small range for the US market in 2004.
The Ceramics Expert from Antiques Peat Track Show
I don't think we ever got things free with our petrol - not up here in Shetland. Do you know how much our petrol is now - 拢1.03 per LITRE and nothing but a smile comes with it. I'm having a culinary thrill tonight - by chance I have venison to cook, and a friend has some along with queen(scallops) but still in their shells. off to have a chat with Sue Laurence, see what she has to say on the matter. bet she gets her scallops ready shelled, she doesna have to stand for hours in the sink, mutter mutter....what page is it?...
scallowawife from shetland
What an interesting place New Mexico must be mjc!! In the UK we have shorebirds we call oyster catchers. They have long, heavy bills to prise open the shells of oysters so goodness only knows how they would go on with the Rocky Mountain variety.
Annie B from the usual
That's a classic island country hotel plate from the dear dead days gone before, when hotels only had non-mechanical dishwashers. Fpu was one..........but nowadays she has a specially trained domestic biped to don the marigolds and pvc cat-patterned pinny.
Flying Cat from in the kitchen sink
I'll let you in on a State secret A.B.: I think the marine oysters are much better than the Rocky Mountain ones (virgin olive oil or not). Remember: mum is the word (I would not want to be seen dangling from a lonesome tree). N.M. is not bad at at all: the trick is to keep a sharp look-out and not lose your scalp while harvesting the oysters.
mjc from NM
How did it turn out Scallowawife? Pray, you are not cooking the venison with the oysters - or are you? A.B.: I wonder whether those oyster eating shore birds taste/have an aroma like fresh oysters? If so, they might provide a break from a diet of guga and puffin (however unbearably delicious those doubtless are cooked either in a teriyaki sauce or drowned in horse radish sauce). Anyway, time to fess up and reveal the answer to your question: which of the marags comes from England (not from Wales, surely: no leek in sight)?
mjc from NM,USA
Strange things happen in the blogosphere. Click on this blog's "17 comments" declaration and the next page states "16 comments" (correctly counted). A comment of mine of a while ago suggesting it was time for AB to wrap up and reveal the WI innermost secret (how to identify a fake marag) never saw the light of day. That was number 17 I suspect. I also inquired (on comment no. ?, which might as well have been no. 13!) from AB whether those oyster prying/eating birds tasted like (maritime) oysters or whether, like guga and puffins, they are more easily eaten with concentrated horse radish sauce. I am agog, or is it gaga?, with expectation/from all the suspense.
mjc from NM,USA
hope this comment gets printed - precious few of the others have! mjc- the venison was superb and thoroughly enjoyed by all. served with green salad, home made redcurrant jelly (not my own) and tatties. marinated in red wine and gravey made off that. nice. no I ended up giving scallops to someone who had time to stand and prepare them, what a pity, but rather that than go to waste. have you eaten either scallops or queens?
scallowawife from shetland
can I enter the competition again? right. they are all home made or made locally (ie in butcher shop) except for pudding D which is made in a factory, and is possibly cat food. what's the prize?
scallowawife from shetland
Yes, scallops in a fine white sauce are delicious, or they can be sauteed gently with (Chinese) pea pods and green scallions. The scallops we get our hands on in NM have all been previously frozen (shelled and cleaned beforehand, thank you) unfortunately. And, Scallowawife, you can't claim a prize that I won. S'il vous plait!!!
mjc from NM,USA
Nah, Scallowawife, as sure as Flying Cat is my witness, D is not catfood (and that's not catnip on the plate, either!!). It's probably not human food either (but that's a different story). The more I look at C, and the less I like it (the bacon is okay. Ayrshire?). Design B is too elaborate: an old trick of AB to mislead. A does not look right, either: can you imagine that stuff in any respectable butcher shop in Stornoway?!! I vote for Alec Douglas 91热爆 and his box of matchsticks (famously used for his economic calculations).
mjc from NM,USA
Chrissie Mary & I have learnt such a lot from all the entertaining & educational comments. Lord Reith of the Beeb would be proud. It's such a shame though that technical problems with the blog site mean that some comments haven't made it through so, in the interests of Equal Opperchancities, judging will be postponed until Graham & co have the dynamo on the server fixed and can pedal fast enough to power the blog more reliably.
Annie B from the usual
oh! think I've got it now! Charlie Barley or MacLeod makes the best marag in the Isles - so his is pudding A. the others are not so good - they are inferior in quality, appearance, and price. Pudding A is the odd one out !! what's the prize??!!
scallowawife from shetland
Didn't no. 2 win first prize in the "Meaty Display" category at this year's Chelsea Flower Show? or was it the Prince Charles's down south Organic Agricultural Show (for farmers sustained by the Civil List, and inherited Estates)? I suspect next time he lands in Stornoway, Prince (that is what a famous Chicago mayor called him: as in, Lookie here, Prince! and Whaddaya say Prince? and NOT: Prince, here!!) might just declaim: "Ich bin ein Marag!" Anything to help the local economy: the local chamber of commerce would approve and be grateful.. "By appointment to H.R.H. etc, Annie Beag, supplier of marags,both authentic and fake."
mjc from NM,USA
Sorry folks - I'm a bit slow this week - Pudding B is the odd one out. I spy CELERY in the back ground - I thought that had been disposed of in Calumannabels blog? Who would eat raw celery with black puddin? and why? Those perfect onions and strange sausages - you can't fool us northern people. Its puddin B!! what's the prize??
scallowawife from shetland
Scallowawife: no prize for YOU!! It's mine, all mine (whatever it may be!!)! After all, I did cover ALL the bases!! Time to 'fess up A.B.!! We have dangled in the wind long enough.
mjc from NM,USA
I'm concerned that we haven't heard from Annie since this blog, has such a glut of puddings had an adverse affect? Get well soon Annie!
Sunny from Arran
Mrrrrrrrrp? Meoww? Meep?
Flying Cat from catbed of concern
who won? where is Annie Beag?
scallowawife from shetland
Don't they have computers in Seville?
Flying Cat from feeling technical
What, pray tell FC, would they need computers in Seville? They have flamingoes, don't they? (did I hear my guardian angel whisper: flamenco?)
mjc from NM,USA
Niseach meanderings. (Niseachs come from Ness - the villages in NW Lewis from South Dell to the Butt.)
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