Cayenne, heat and stuff... (was Re: [Sca-cooks] some haggis recipes

[Gorgeous Muiredach]

>Not too surprising; it appears in contemporary English recipes for
>other dishes. More commonly, though, haggis seems to use black
>pepper. Both are good. I was just sort of looking for a thread of
>"Cajun-ness" to the Cajun Haggis recipe, and that was all I could
>find.

You know, I think cayenne pepper is (mostly) boring...  I don't see the
point in increasing heat in a dish without increasing flavours as well.  A
hot dish is just a vehicle to bring out a new palette of flavours to play
with.  Brings out a range of flavours that you can't usualy get without the
heat.  But heat alone is...  Well....  borrrring.  In my, perhaps not so
humble opinion...

>Adamantius, who sprinkled a bit of cayenne on veal sweetbreads a few hours ago

I used cayenne pepper this afternoon too, but it was all over my bonsai
soil, so toads wouldn't go dig in there to seek humidity in the heat of the
day!

Sweetbreads... Now I'm hungry...

Talking of hungry, regarding my blazon-in-progress someone gave me the
feedback that it was a bad idea to put "dog" and "cooking" on the same
badge, unless I'm Korean......................



Gorgeous Muiredach the Odd
Clan of Odds
Shire of Forth Castle
Meridies
mka
Nicolas Steenhout
"You must deal with me as I think of myself" J. Hockenberry