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Old 07-05-2008, 09:52 PM   #31
beerthirty
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Quote:
Originally Posted by orfy View Post
Haggis, tatties and neeps
please elaborate. I love trying new food( I should be on that show with Andrew Zimmerman) and have never heard of this.
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Old 07-06-2008, 01:46 AM   #32
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Quote:
orfy: Haggis
beerthirty: please elaborate.
Oh, no, no.

Rick
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Old 07-06-2008, 02:00 AM   #33
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Quote:
Originally Posted by beerthirty View Post
please elaborate.
http://en.wikipedia.org/wiki/Haggis
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Old 07-06-2008, 08:46 AM   #34
Orfy
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Quote:
Originally Posted by beerthirty View Post
please elaborate.
Okay:

I love the stuff. I generally buy one a month and it's enough for maybe 5 servings. I tend to eat it for the best part of a week. Including today.


Quote:
the wild haggis's left legs are of different length than its right legs, allowing it to run quickly around the steep mountains and hillsides which make up its natural habitat, but only in one direction. It is further claimed that there are two varieties of haggis, one with longer left legs and the other with longer right legs. The former variety can run clockwise around a mountain (as seen from above) while the latter can run anticlockwise. The two varieties coexist peacefully but are unable to interbreed in the wild because in order for the male of one variety to mate with a female of the other, he must turn to face in the same direction as his intended mate, causing him to lose his balance before he can mount her. As a result of this difficulty, differences in leg length among the Haggis population are accentuated


Haggis
  • 1.2-1.5kg haggis (look for the best quality you can find, it is now found in many butchers and supermarkets around the world or order it in if you have to)
Tatties
  • 600g mashing potato, peeled and roughly chopped
  • 60ml milk
  • 4 tbsp butter
  • a generous pinch of grated nutmeg
  • maldon salt
Neeps
  • 600g Swede (turnip), peeled and roughly chopped
  • 4 tbsp butter
  • 3cm ginger, peeled and chopped or ground ginger
  • maldon salt and freshly ground black pepper
Made in a lining os sheeps stomach.



Quote:
For those of you who claim not to like it, I don’t know what all the fuss is about. Okay, it might sound- how can I put this- slightly gothic, but in reality it tastes a bit like a spicy meatloaf. Mind you, all that stuff about “trenching your gushing entrails bricht” doesn’t exactly help the cause.
The Macsweens brand is the Haggis of choice, but most brands share the following ingredients in common: the sheep’s “pluck” (heart, liver, and lungs), suet, spices, salt, and some form of oatmeal, all boiled up in a sheep’s stomach; though I reckon that most of the Haggis’s you buy at the supermarket have an artificial casing.
And then there’s the million dollar question of how to cook the thing. I favour wrapping it up in tin foil, and roasting it in the oven, though some aficionados like to simmer theirs in boiling water.
Eating it is simplicity itself: slice open the casing with a knife, and spoon out the moist, peppery meat onto your plate. It works beautifully with a peaty Single Malt such as Laphroaig (which if you've ever been to the Outer Hebrides, should remind you of the brown coloured loch water which comes straight from the tap), and I like to pour this over my Haggis once it's cooked.
This it what it is actually made from.
  • One sheep's stomach
  • Sheep lungs and heart
  • Lamb's liver
  • Beef trimmings
  • Suet
  • Oatmeal
  • Onions
  • Nutmeg
  • Salt and pepper



This is it uncooked.
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Old 07-06-2008, 04:49 PM   #35
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Thanks orfy, I have tried many "innards dishes" and "sweetbreads". Some like tripe, chitlins and munedo taste like what it is and are not very appealing. I have had sweetbreads from fresh butchered and that really makes a difference in flavor. Natural casing(after being properly cleaned) also makes a difference in flavor, and I prefer sausages and such in natural casing. We have a restaurant in town that serves authentic Engish and German food. I think I will have to see if they prepare these dishes. I dont think any supermarkets here are going to carry it fresh.
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Old 07-07-2008, 10:46 PM   #36
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A nice selection of shellfish - mussels, clams and oysters simmered in a nice wine butter sauce. A fresh loaf of sourdough bread. Thin sliced veal in a Marsala sauce with onions and mushrooms. And for desert, a few bomber bottles of Stone Ruination IPA.

Hell - now I'm hungry...
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Old 07-07-2008, 11:35 PM   #37
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Quote:
Originally Posted by eschatz View Post
saurbraten, with my mom's german fries and a bottle of Thelonius Monk from North Coast.

Yum! Don't forget the spätzle and my gramma's Apfelküchen!
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Old 07-09-2008, 12:42 PM   #38
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Geeze that's a tough one. Maybe a giant platter of Nigiri, Sashimi and Maki. I dunno though. Probably something raw at any rate. That and some nice homebrew. Or maybe a heaping pile of Crawdads. Or maybe...well you get the idea.
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Old 07-09-2008, 02:32 PM   #39
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Hmmmm last meal....

I would like a stuffed quahog, some steamed clams from Naragansett Bay, a lobster with melted butter (none of that 'drawn butter' stuff for me!), a thick juicy end cut of prime rib, some form of pasta dish with lots of cheese butter and garlic, and a freshly filled cannoli from the bakery in Springfield MA. Each course should be washed down with a different beer...

 
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