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Posted by on July 11, 2009, 10:48 am
wrote:
show/hide quoted text
>Not really! My grandmother used every conceivable part of a food product
>that she could use without poisoning anyone and used to stuff the neck of a
>chicken with a concoction made of flour, stewed onions, some seasonings and
>lots and lots of rendered chicken fat that could clog your arteries just by
>smelling it.
>I also remember reading something, somewhere or other, that the origin of
>gefilte fish was that you could take a very small amount of nearly any kind
>of fish, fill it with some kind of filler, maybe even oatmeal, season it and
>feed a bunch of people healthy food.
>Lucille
My grandmother (who was so like yours as we know) figured good work
for little hands was finding minute pebbles in the driveway, then
inserting them into a strip of chicken intestine, that was then
inserted into the other end of the intestine to make a hoop.
Said piece of intestine was then baked in the oven when something was
being cooked until it was thoroughly dried. When winding wool (it
only came in skeins then) the wool was wound onto the intestine ring
and if your wool dropped while you were knitting, a quick flip would
make the ball rattle lol As I said, busy work for idle hands that
might get up to something mischievous otherwise lol
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Posted by MargW on July 11, 2009, 11:13 am
lucretiaborgia@fl.it wrote:
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> wrote:
>
>
>>> That's a cute idea - lucky cat finding it all to him/herself lol
>> Cute chart.
>> What exactly is haggis filled with?
>> Lucille
>
>
<SNIP>
> Haggis is made basically from all the bits that could not be sold
> easily. Organs, lites etc. ground up with oats added. It actually
> (when properly made) has little flavour after boiling, hence one eats
> it with neaps, turnips, for the flavour they give. And because neaps
> were very readily available. Perhaps it is really just another
> variety of sausage.
>
> More than you wanted to know lol
I wouldn't say haggis has little flavour - the ones I've tasted have
been good and generally quite peppery.
Just a quick look at recipes show show of them call for cayenne pepper
and allspice, as well as the standard s&p, while I found others with
mace and nutmeg. The meat ingredients vary widely, too. I'm sure that
the cook used whatever she had on hand.
If you don't like the idea of boiling it in its traditional casing (a
sheep's stomach), I think you could certainly cook the filling as a
meatloaf.
MargW
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Posted by on July 11, 2009, 3:48 pm
wrote:
show/hide quoted text
>I wouldn't say haggis has little flavour - the ones I've tasted have
>been good and generally quite peppery.
>Just a quick look at recipes show show of them call for cayenne pepper
>and allspice, as well as the standard s&p, while I found others with
>mace and nutmeg. The meat ingredients vary widely, too. I'm sure that
>the cook used whatever she had on hand.
>If you don't like the idea of boiling it in its traditional casing (a
>sheep's stomach), I think you could certainly cook the filling as a
>meatloaf.
>MargW
Marg I just don't know where the Highlanders were going to find
cayenne or all spice lol They may add that now, but it is very
non-traditional.
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Posted by Bruce Fletcher (remove denture on July 11, 2009, 4:28 pm
lucretiaborgia@fl.it wrote:
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> Marg I just don't know where the Highlanders were going to find
> cayenne or all spice lol They may add that now, but it is very
> non-traditional.
The only "fancy" spice in this recipe is nutmeg
show/hide quoted text
<http://www.rampantscotland.com/recipes/blrecipe_haggis.htm>
However, those of a nervous disposition should be warned that the recipe
contains the instruction "Trim off any excess fat and sinew from the
sheep's intestine and, if present, discard the windpipe"
You can get your revenge on the haggis at
show/hide quoted text
<http://www.aboutaberdeen.com/whackthehaggisgame.php>
--
Bruce Fletcher
Stronsay, Orkney UK
"Pieces of 9! pieces of 9!" Parrotty error
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Posted by on July 11, 2009, 4:45 pm
On Sat, 11 Jul 2009 21:28:34 +0100, "Bruce Fletcher (remove dentures
show/hide quoted text
>lucretiaborgia@fl.it wrote:
>> Marg I just don't know where the Highlanders were going to find
>> cayenne or all spice lol They may add that now, but it is very
>> non-traditional.
>The only "fancy" spice in this recipe is nutmeg
>However, those of a nervous disposition should be warned that the recipe
>contains the instruction "Trim off any excess fat and sinew from the
>sheep's intestine and, if present, discard the windpipe"
>You can get your revenge on the haggis at
That actually sounds a lot like the one my father used to make, I
don't recall nutmeg though. I tend to put nutmeg with beef things,
so no doubt it would be a nice addition.
Lol whackthehaggis is like whackamole, terrible.
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>that she could use without poisoning anyone and used to stuff the neck of a
>chicken with a concoction made of flour, stewed onions, some seasonings and
>lots and lots of rendered chicken fat that could clog your arteries just by
>smelling it.
>I also remember reading something, somewhere or other, that the origin of
>gefilte fish was that you could take a very small amount of nearly any kind
>of fish, fill it with some kind of filler, maybe even oatmeal, season it and
>feed a bunch of people healthy food.
>Lucille