Laphroaig?

[Ianinfrance]

Shudder.

Over peppered innards, dowsed in mutton fat and bulked up with oats. Bleugh.

[grisell]

Can anyone give me a reliable recipe for haggis, I might be apt to try it. Without the Scotch, that is. I'll stick with the beer.

[grisell]

[---]
Mashed Swedes (Rutabaga across the water) makes me vomit - literally. [---]

Try this, and you will change your mind:

1 cured ham hock
or
1 large cured beef brisket

Use some stock from the meat boiling. Peel one large rutubaga (swede) and cut in chunks. Boil in the stock for 30 minutes. Add an equal amount of potatoes, in chunks, plus one small carrot. Boil until everything is soft (about 20 more minutes). Mash with the liquid. It's not supposed to be completely smooth; some pieces should remain. Add a few tablespoons of butter and salt and white pepper to taste. Serve very hot.

[onewheeler]

Can anyone give me a reliable recipe for haggis, I might be apt to try it. Without the Scotch, that is. I'll stick with the beer.

Dunno if it's reliable, but it's colourful.

http://www.guardian.co.uk/lifeandstyle/wordofmouth/gallery/2009/jan/23/haggis-make-your-own-burns

Much more information on haggis can be found here:
http://haggishunt.scotsman.com/haggisclopedia.cfm?part=1

Enjoy!

[grisell]

Thanks!

[Ruralidle]

I wouldn't mind one jot if the Scots kept haggis (and the recipe for it) to themselves but malt whisky - and particularly those from the Isle of Islay - that's another matter!

My first acquaintance with the peaty TCP-like flavour of Lagavulin was about 25 years ago (I was a Highland malt afficiando before that) but I persevered - to the detriment of my wallet (and, no doubt, my liver). I now prefer Islay malts (Caol Ila) but can still be tempted by a drop of Laphroaig or Lagavulin and I will have these in preference to Highland, Lowland or malts from other islands.

So, Andre, be careful the peaty stuff can get to you after a little while!

[Ianinfrance]

[---]
Mashed Swedes (Rutabaga across the water) makes me vomit - literally. [---]

Try this, and you will change your mind:

When I was teaching adult cookery classes, many of my students used to say "try this and you'll change your mind" about various rutabaga and haggis recipes. I was never able to get any rutabaga down, and keep it there, and although I was able to swallow haggis, it was with no pleasure at all. I've had them when brought in by students who explained in great detail just where I'd been going wrong in the past, and why their haggis was different/better/worthy-of-being-tried. For many years I tried it. But innards, whether as tripe, chitterlings, andouillettes, panse de porc farci or haggis all have a taste that I find unappetising. And using oats and mutton fat to add to the innards does nothing to change that EVEN when so liberally peppered that the flavour of the spice dominates everything.

I'm delighted other people enjoy them and would never say they were wrong. But I persist. The worst meal imaginable for me is the traditional Burns night feast.

[wheels]

You'd get on well with Samuel Johnson. His dictionary's definition of oats is:

A grain, which in England is generally given to horses, but in Scotland supports the people.

Phil

[Ianinfrance]

You'd get on well with Samuel Johnson. His dictionary's definition of oats is:

A grain, which in England is generally given to horses, but in Scotland supports the people.

Phil

Yup, he's nearly as much of a pedant as I am.

[wheels]