[Sca-cooks] haggis?

[Adele de Maisieres]

Phil Troy / G. Tacitus Adamantius wrote:

>> 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...


Yup, definitely.  I think a lot of people's exposure to black pepper has 
been largely limited to the nasty, pre-ground stuff that has heat but 
almost no aroma, so they're really surprised by the flavour of something 
made with plenty of fresh-ground.

-- 
Adele de Maisieres

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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