[Sca-cooks] 'Tis the season.
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Fri Jan 1 06:46:39 PST 2010
On Jan 1, 2010, at 3:38 AM, Georgia Foster wrote:
> I live in the BACKWOODS of NOWhere (not the end of the world but most people would think you can see it from here). One of the primary fall-time recreational persuits is hunting. The easiest big game species to hunt is Antilocapra americana, the Pronghorn Antelope (not a true Antilocapridae but as close as you can get on this side of the pond). If what you need for Haggis is lung tissue with a strong gamey flavor, I wonder if Antilope lights would work? The meat is not the same flavor as that of mutton (and I can not eat mutton personally ... too many summers spent working sheep ranches in extremely rural southwest Wyoming), but I wonder if the lung tissue would make a passible Haggis?
There's a VERY old tradition of making haggis with various forms of venison innards, so I don't see why not. I can't imagine Robert Burns turning up his nose at it.
> Conversely ... I wonder how much of this is the wandering of a Nyquil medicated feverish brain.
Doesn't sound like it. You may have a Nyquil medicated, feverish brain, but it doesn't seem to have affected your reasoning. Here's hoping the Nyquil helps.
> Happy New Year all ... stay warm and well.
And to you and yours, Malkin!
"Most men worry about their own bellies, and other people's souls, when we all ought to worry about our own souls, and other people's bellies."
-- Rabbi Israel Salanter
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