[Sca-cooks] 'Tis the season.

[Antonia di Benedetto Calvo]

Phil Troy / G. Tacitus Adamantius wrote:
>
> Me, too! It's just that I'm not able to raise and slaughter my own sheep, and at the moment it seems to be almost the only way to acquire a sheep's pluck. Not to mention paunch.
>   

On the up side, if someone I know slaughters a sheep, I *can* probably 
get the innards :-)


>> and it drives me nuts that the authorities feel the need to save us from something that people have been eating for milennia.
>>     
>
> Imagine how I feel about laws being passed concerning various saturated fats, rare meats, and less-than-fully-cooked eggs. At least the policies about lungs have a vague, if misapplied, justification (which I'm not saying makes them just, mind you) that doesn't quite ring to the same extent of that classic Windows-95 level of intelligence-insulting as the others.
>   

I'm going to eat some eggs very lightly scrambled with butter in 
sympathy.  Mmm... runny egg...


>>  I also think lungs + the right oats are what make a really nice texture. 
>>     
>
> They do. I have pretty severe issues with rolled oats in most applications, except maybe brewing. If you do ever do have occasion to make a haggis without lungs, a roughly equivalent amount of spleen (we get pork ones around here) work pretty well as a better option than simply omitting the ultra-rich, flavorful, gamy, slightly spongy meat. When it's ground the texture issues are largely irrelevant anyway.
>   

Nothing wrong with rolled oats-- they make perfectly adequate porridge 
and are a good ingredient for lots of different baked goods.  They're 
just crap for haggis because they make it heavy and solid where it 
should be light and crumbly.


-- 
Antonia di Benedetto Calvo

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