All true!
Posted on 01/20/2008 9:33:32 AM PST by Stoat
Considerin’ that the Scots have invented just about everything I choose to celebrate frequently.
I think Mike Meyers is right, all Scottish food is based on a dare.
All true!
Hr-r-r-r-njmmah!
I think I’ve suddenly turned vegetarian.
I've had the U.S. version of haggis. I had always assumed that it had been cooked in a sheep stomach -- it certainly looked like one.
For the record, it was surprisingly mild and inoffensive. Don't think I'd want it every day, but a slice of it as an appetizer accompanied by a wee dram (or two), it wasn't bad. A slight liverish taste (since I'm OK with liver, no problem for me). But then, mine wasn't authentic.
I'll be going to Edinburgh this summer, so I may try the real thing.
Every year when the British Open is televised, we are reminded that the Scots say “If there’s nae wind, there’s nae golf.” Perhaps we should add “If there’s nae lungs, there’s nae haggis.”
If it isn't full of offal, it isn't haggis, you silk wearing buttercups
* 1 sheep’s lung (illegal in the U.S.; may be omitted if not available)
* 1 sheep’s stomach
* 1 sheep heart
* 1 sheep liver
* 1/2 lb fresh suet (kidney leaf fat is preferred)
* 3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)
* 3 onions, finely chopped
* 1 teaspoon salt
* 1 teaspoon freshly ground pepper
* 1/2 teaspoon cayenne
* 1/2 teaspoon nutmeg
* 3/4 cup stock
Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.
Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.
Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with “neeps, tatties and nips” — mashed turnips, mashed potatoes, nips of whiskey.
Robert Burns wrote Auld Lange Syne, among other tunes. Hubby and I jam with a guy who is a direct descendant of Robert Burns, although he’s never mentioned this particular treat...
Haggis isn’t much different than hot dogs and sausages in “natural casing”, which is intestines.
In other countries, offal is the basis of some gourmet dishes, such as sweetbreads (thymus gland of a calf), calf brains with brown butter, etc. Then there’s European peasant food: pigs feet, head cheese, and blood sausage.
You're probably right about knowing what's in it. I've eaten quite a lot of interesting dishes in my life - armadillo, gator, snake, reindeer, tongue and pepperoni pizza but that gray gooshy blob seriously doesn't look appetizing.
sounds offal
“believes the American market could be a very lucrative one.”
If true, we have strong, revolting, evidence of the decline of intelligence in the American voter.
The checkout lady at the supermarket yesterday appeared to have rather spectacular tatties and neeps.
(#2 = balut)
(#1 = lutefisk)
"Get in mah BELLY!"
Is the consensus that haggis is disgusting and therefore should be illegal to import?
only from a local butcher here in town, i know what is in them! they are kinda pricey for hot dogs but they don’t sweep the kill room floor for the stuff to put in them
To each his own.....
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