[Dixielandjazz] Scotland visit

[David Richoux]

Charlie Hooks wrote:
> 
> on 7/29/02 6:22 AM, Bill Gunter at jazzboard@hotmail.com wrote:
> 
> > 'haggis" - Perhaps the honorable Scot Don Ingle can enlighten me on just
> > what that stuff is.
> 
> Believe me: you don't want to know.
> 
> Charlie

There is an interesting show on the Food Network called "A Cook's Tour" - a recent
episode  was in Scotland - the joys of fried food and a well made haggis were just a
part of this show. (I have sampled a few OK  haggis [haggi?] but I would not want to
think about what a bad one might taste like! )

OKOM content - "Struttin' with Some Haggis Singin' the Irish Black Bottom!"

Ouch...


Dave (McKinney) Richoux

BTW:
http://foodnetwork.com/foodtv/recipe/0,6255,19032,00.html
                        Haggis


                        Recipe courtesy Alton Brown

                        1 sheep stomach
                        1 sheep liver
                        1 sheep heart
                        1 sheep tongue
                        1/2 pound suet, minced
                        3 medium onions, minced
                        1/2 pound dry oats, toasted
                        1 teaspoon kosher salt
                        1/2 teaspoon ground black pepper
                        1 teaspoon dried ground herbs

                        Rinse the stomach thoroughly and soak overnight in cold
salted water. 

                        Rinse the liver, heart, and tongue. In a large pot of
boiling, salted water,
                        cook these parts over medium heat for 2 hours. Remove and
mince. Remove
                        any gristle or skin and discard. 

                        In a large bowl, combine the minced liver, heart, tongue,
suet, onions, and
                        toasted oats. Season with salt, pepper, and dried herbs.
Moisten with some
                        of the cooking water so the mixture binds. Remove the
stomach from the
                        cold salted water and fill 2/3 with the mixture. Sew or tie
the stomach
                        closed. Use a turning fork to pierce the stomach several
times. This will
                        prevent the haggis from bursting. 

                        In a large pot of boiling water, gently place the filled
stomach, being careful
                        not to splash. Cook over high heat for 3 hours. 

                        Serve with mashed potatoes, if you serve it at all.

                        Yield: Depends on how much you throw out from the get go
                        Prep Time: 30 minutes
                        Cook Time: 5 hours
                        Difficulty: Expert