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Ok, kids. I still owe pictures to Sherry, highwaygirl and lifeonhold, but they will take a bit of doing, so I'll put them up at a later date. I have a new project that requires your input.
Post a recipe in the comment section, and I will attempt to prepare it and document the process on camera.
Caveats:
Feed me, people!
Posted by raptorgirl at November 16, 2005 10:57 PMthis is a personal favorite of mine:
Traditional Haggis
1 sheep's pluck (stomach bag)
2 lb.. dry oatmeal
1 lb. suet
1 lb. lamb's liver
2 1/2 cups stock
1 large chopped onion
1/2 tsp. cayenne pepper, Jamaica pepper and salt
Boil liver and parboil the onion, then mince them together. Lightly brown the oatmeal. Mix all ingredients together. Fill the sheep's pluck with the mixture pressing it down to remove all the air, and sew up securely. Prick the haggis in several places so that it does not burst. Place haggis in boiling water and boil slowly for 4-5 hours. Serves approximately 12.
enjoy!
Posted by: periscopeboy at November 17, 2005 02:56 AMDelicious and kosher!!
Posted by: eema at November 17, 2005 06:26 AMIf you expect me to make that, you're eating it. ALL of it.
Posted by: rappy at November 17, 2005 02:07 PMI had the Traditional Haggis last night. I did make some minor changes: I left out the suet, the stomach, the liver, the stock, the onions and both peppers. I boiled the remaining ingredient until tender, added some milk, a pat of butter and some cinnamon. It was a hit! 4 stars! Would definately make again.
Posted by: sherry at November 17, 2005 02:26 PMI *heart* Totem.
I want you to make this Brown Eyed Susan cake.
Posted by: Highwaygirl at November 17, 2005 03:31 PMI almost "plutzed" (Yiddish for exploded) from laughing at Ro's recipe but am equally entertained by the sheer wit of Sherry's "adaptation"...
Posted by: eema at November 17, 2005 04:03 PM