[Sca-cooks] Haggis, Updated: Less Offal, Tastes Great

[Adele de Maisieres]

Phil Troy / G.Tacitus Adamantius wrote:

>
>Oh, no, the British (with certain notable exceptions) have been  
>ragging on the haggis for 300 years!
>  
>

Those steak-and-kidney pudding eaters should really pull their heads in. 


>>I concur-- your description is better than mine.  I like a more
>>granular, pilaf-y texture myself, but that's purely a matter of taste.
>>    
>>
>
>Yep. It's just _so_ rich, though, you can't afford to let it get to  
>that modelling-clay consistency. You'd eat two bites and fall over.  
>And not in a good way ;-).
>
>  
>

Oh, I absolutely agree-- it should certainly not be gooey, compact, or 
heavy.  That _is_ disgusting.  No, once cut, it should have a nice open 
texture... with plenty of pepper... and teeny bits of onion... and not 
too much liver... and maybe just a pinch of mace... mmm...


-- 
Adele de Maisieres

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