[Sca-cooks] Haggis, Updated: Less Offal, Tastes Great
Adele de Maisieres
ladyadele at paradise.net.nz
Thu Jan 25 15:07:27 PST 2007
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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