Americans - Say No!

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Poodle
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Americans - Say No!

Post by Poodle » Mon Nov 09, 2015 2:32 pm

http://www.bbc.co.uk/news/uk-scotland-34759665

You can't have real haggis unless you go outside the US. Now, a move to change the basic recipe is seeking to undermine your common sense. I've had real haggis and, take my word for it, you don't want it. The ban on sheep lungs was a clever move, but they actually have no flavour. A haggis, even without lungs, will taste just the same - awful.

Yes, I know a lot of you are proud of your Scottish heritage, but I'll bet that none of you season your porage with salt. Don't be fooled - a haggis without lungs will still taste and feel like peppery fruit cake, even if you take the legs off first. And anyway, if it ain't got lungs, it ain't haggis, is it?

You have been warned!

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Re: Americans - Say No!

Post by Monster » Mon Nov 09, 2015 3:30 pm

A former coworker of mine had haggis and said it's great. He's of Scottish descent. I don't know if he's ever been to Scotland though. So, since he said it's delicious, I guess it means he hasn't had authentic haggis.
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Re: Americans - Say No!

Post by Poodle » Mon Nov 09, 2015 3:55 pm

I leave it to your imagination ...

Haggis Ingredients

1 sheep's stomach bag
1 sheep's pluck - liver, lungs and heart
3 onions
250g beef Suet
150g oatmeal
salt and black pepper
a pinch of cayenne
150mls of stock/gravy

Enough to make you drool, isn't it?

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Re: Americans - Say No!

Post by Monster » Mon Nov 09, 2015 3:59 pm

I am looking forward to not eating it.
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Re: Americans - Say No!

Post by scrmbldggs » Mon Nov 09, 2015 4:06 pm

So what's the proposed change? Leaving out the lights? Have a heart 'muricans, try the onions with some liver!
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Re: Americans - Say No!

Post by Poodle » Mon Nov 09, 2015 4:10 pm

Yep - leaving out the lungs makes it legal in the US. It's still wrapped up in a stomach bag.

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Re: Americans - Say No!

Post by scrmbldggs » Mon Nov 09, 2015 4:13 pm

Poodle wrote:Yep - leaving out the lungs makes it legal in the US. It's still wrapped up in a stomach bag.
I'll eat worse. A good sausage is usually wrapped in poop pipes. :-P
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Re: Americans - Say No!

Post by Gawdzilla Sama » Mon Nov 09, 2015 4:39 pm

I saw a flock of haggis jumping off a cliff once. I think this was just after they realized they were haggis.
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Re: Americans - Say No!

Post by Poodle » Mon Nov 09, 2015 4:56 pm

scrmbldggs wrote:
Poodle wrote:Yep - leaving out the lungs makes it legal in the US. It's still wrapped up in a stomach bag.
I'll eat worse. A good sausage is usually wrapped in poop pipes. :-P
It's a good point. But we're all used to poop pipes. Stomach bags seem a whole different thing. Think burger in a bag.

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Re: Americans - Say No!

Post by Poodle » Mon Nov 09, 2015 4:58 pm

Gawdzilla Sama wrote:I saw a flock of haggis jumping off a cliff once. I think this was just after they realized they were haggis.
Odd. Having shorter legs on one side usually means that they veer away from the cliff.

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Re: Americans - Say No!

Post by TJrandom » Mon Nov 09, 2015 8:51 pm

Exactly what is haggis used for? Scaring away the wolves, vampires, or neighborhood hag(gi)s? Surely in the same class as pigs feet, chitterlings, or even ika shiokara or kusaya…

https://en.wikipedia.org/wiki/Shiokara

https://en.wikipedia.org/wiki/Kusaya

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Re: Americans - Say No!

Post by Gord » Tue Nov 10, 2015 2:17 am

TJrandom wrote:Exactly what is haggis used for? Scaring away the wolves, vampires, or neighborhood hag(gi)s? Surely in the same class as pigs feet, chitterlings, or even ika shiokara or kusaya…

https://en.wikipedia.org/wiki/Shiokara

https://en.wikipedia.org/wiki/Kusaya
Or lutefisk.

https://en.wikipedia.org/wiki/Lutefisk
Lutefisk is dried whitefish (normally cod, but ling is also used) treated with lye. The first step is soaking the stockfish in cold water for five to six days (with the water changed daily). The saturated stockfish is then soaked in an unchanged solution of cold water and lye for an additional two days. The fish swells during this soaking, and its protein content decreases by more than 50 percent, producing a jelly-like consistency.

When this treatment is finished, the fish (saturated with lye) is caustic, with a pH of 11–12. To make the fish edible, a final treatment of yet another four to six days of soaking in cold water (also changed daily) is needed. Eventually, the lutefisk is ready to be cooked....

...It is important not to marinate the fish too long in the lye because saponification of the fish fats may occur.
In other words, "leave it too long and it turns into soap".
lutefresh cropped.jpg
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Re: Americans - Say No!

Post by TJrandom » Tue Nov 10, 2015 2:49 am

Ah - a de-wormer for people... (or cats?)... :roll: