[Sca-cooks] haggis?

[Phil Troy / G. Tacitus Adamantius]

On Aug 30, 2005, at 5:04 PM, Adele de Maisieres wrote:

> Phil Troy / G. Tacitus Adamantius wrote:
>
>
>> 90% of the bad haggises I've encountered over the years have been   
>> made with insufficient salt and pepper. It's a floggin' sausage,  
>> and  should be aggressively seasoned. Fresh-ground pepper is best.  
>> Also,  my experience is that it is insanity to leave out the suet.  
>> Steer  clear of the recipes that don't use them; it's not like  
>> leaving it  out will make a low-cholesterol product; it's just a  
>> drier, slightly  lower-cholesterol product.
>>
>
>
> Another common cause of Bad Haggis is the use of the wrong kind of  
> oats-- ie rolled or flaked oats rather than steel-cut oats.  The  
> right oats make it lightish, slightly dryish, and slightly  
> crumbly.  The wrong oats make it solid, heavy, and gooey.

Yeah, rolled oats are for cookies and not much else, AFAIAC.

> I agree on the seasoning-- salt and plenty of freshly ground  
> pepper, plus a little nutmeg or mace, or if you're inclined that  
> way, a little allspice.

My delving into medieval cooking has gotten me entirely new respect  
for pepper, something most people take for granted, and sometimes  
can't even identify when they taste it. I've made haggis with salt  
and pepper only and had people ask me what exotic, unidentified spice  
I used...

Adamantius




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04