[Sca-cooks] 'Tis the season.

Antonia di Benedetto Calvo dama.antonia at gmail.com
Thu Dec 31 22:40:50 PST 2009

Stefan li Rous wrote:
> Nobody in the US is likely to pull a
> codfish out of the sea and cure it in lye, whilst a lot of us are
> capable of making a credible haggis.  USDA does not permit the sale of
> the stomach paunch as "organ meat" but that's life.  The flavor is not
> all that affected by use of a pudding bag or pot.  Haggis isn't bad with
> copious salt, pepper and onions, the way Eyana used to make it, peace be
> to her. >>> 

My understanding is that US shoppers have the same problem we do in NZ-- 
the authorities are hysterical and have banned sheep's lungs, which 
makes it a lot trickier to producea haggis.

Antonia di Benedetto Calvo

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

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