Monkeyboy I've been meaning to ask you

[EsmeraldaX]

What the heck IS haggis????

 

[DisneyAddict_M]

Butting in --

Haven't you seen So I Married an Axe-Murderer? Mike Meyers orders haggis at the butcher. It's scottish, I think.

Okay, I have no idea why I just replied, since obviously I don't know what it is either, lol.

 

[monkeyboy]

And you call youself a Renaissance woman

 

[jrydberg]

I'll say this... he made a good trade to get milk and yogurt for haggis!

 

[piglet too]

uughh! You had to ask huh? Well, there are many different recipies for Haggis, but the main ingredients are sheep heart, lung, liver and stomach.

 

[EsmeraldaX]

Ah...it is all clear to me now!

 

[Maleficent13]

I know what it is, and all I can say is....EEEEWWWW.

 

[ThAnswr]

Originally posted by EsmeraldaX
What the heck IS haggis????

LOL. I'll let someone else field this one.

Suffice to say it's an acquired taste.

 

[monkeyboy]

1 sheep stomach
1 sheep liver
1 sheep heart
1 sheep tongue
1/2 pound suet, minced
3 medium onions, minced
1/2 pound dry oats, toasted
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon dried ground herbs


Rinse the stomach thoroughly and soak overnight in cold salted water.
Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.

In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.

In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.

Serve with mashed potatoes, if you serve it at all.

 

[SnowAngel]

Yumm... I'm hungry now

 

[Tinkerbelle739]

Edited to add: You two have a very strange relationship!

 

[grinningghost]

After reading this thread, I'm glad I'm having meatless spaghetti tonight.

 

[EsmeraldaX]

Originally posted by Tinkerbelle739


Edited to add: You two have a very strange relationship!

huh?

 

[monkeyboy]

 

[KristiKelly]

YUCK!!!

 

[piglet too]

Originally posted by grinningghost
After reading this thread, I'm glad I'm having meatless spaghetti tonight.

I am thinking of changing my "normal" spaghetti to meatless as well.

 

[UncleKyle]

Originally posted by monkeyboy
1 sheep stomach
1 sheep liver
1 sheep heart
1 sheep tongue
1/2 pound suet, minced
3 medium onions, minced
1/2 pound dry oats, toasted
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon dried ground herbs


Rinse the stomach thoroughly and soak overnight in cold salted water.
Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.

In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.

In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.

Serve with mashed potatoes, if you serve it at all.

OK honestly, it doesn't sound that bad. Wish I could serve that at a PETA or Vegan Convention.

 

[philaround]

With a tip of the old hat to Bobbie Burns

Fair fa' your honest, sonsie face,
Great chieftain o the puddin'-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy of a grace
As lang's my arm.

The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o need,
While thro your pores the dews distil
Like amber bead.

His knife see rustic Labour dight,
An cut you up wi ready slight,
Trenching your gushing entrails bright,
Like onie ditch;
And then, O what a glorious sight,
Warm-reekin, rich!

Then, horn for horn, they stretch an strive:
Deil tak the hindmost, on they drive,
Till a' their weel-swall'd kytes belyve
Are bent like drums;
The auld Guidman, maist like to rive,
'Bethankit' hums.

Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi perfect sconner,
Looks down wi sneering, scornfu view
On sic a dinner?

Poor devil! see him owre his trash,
As feckless as a wither'd rash,
His spindle shank a guid whip-lash,
His nieve a nit:
Thro bloody flood or field to dash,
O how unfit!

But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie nieve a blade,
He'll make it whissle;
An legs an arms, an heads will sned,
Like taps o thrissle.

Ye Pow'rs, wha mak mankind your care,
And dish them out their bill o fare,
Auld Scotland wants nae skinking ware
That jaups in luggies:
But, if ye wish her gratefu prayer,
Gie her a Haggis!