[Sca-cooks] 'Tis the season.

Antonia di Benedetto Calvo dama.antonia at gmail.com
Thu Dec 31 23:35:23 PST 2009

Phil Troy / G. Tacitus Adamantius wrote:
> Seriously? Lungs are lungs. It's really the fat that makes the difference. I've made perfectly decent haggis using veal livers and hearts, pork spleens in lieu of lungs (basically you need some fairly vascular tissue, lots of blood and strong, gamy flavors). Not indistinguishable from the same thing made from sheep parts, but very similar, and for the many, many people who haven't tried the real thing, and many who have, it comes pretty close.
> I wouldn't say it's exactly the same, but it's close enough to quash the "the best is the enemy of the good" crowd.

It's not that I don't think you can make haggis with other ingredients.  
It's just that I *like* the old-fashioned kind made with sheep's pluck, 
and it drives me nuts that the authorities feel the need to save us from 
something that people have been eating for milennia.  I also think lungs 
+ the right oats are what make a really nice texture. 

Antonia di Benedetto Calvo

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

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