Text 6149, 102 rader
Skriven 2006-10-03 20:01:41 av mark lewis (1:3634/12.0)
   Kommentar till text 6146 av DAVE SACERDOTE (1:123/140)
Ärende: Drinking
================
hn> Me? Single malt with two icecubes!
  
MLw> now, why'd you go and ruin good alchol by adding water to it? ;)
MLw> hehehe... ice to cool it off?

 DS> You're not a Scotch drinker, are you?  

not really as a normal thing, no...

 DS> A little bit of water helps a good Scotch "blossom" and brings out 
 DS> characteristics of the malt that you'd otherwise miss.

i wasn't aware of that... i guess my first real exposure to "real" scotch (as
opposed to scotch whiskey aka jim beam, jack daniels, and such if i've got that
right) was probably some 10 years back when i went with an Irish friend up to
upstate New York for new years with some of her Scotish friends... we had a
traditional Scotish dinner with Haggis and all the requisit trimmings and
particulars... a true Scotish piper that piped the haggis in to the table
during an interesting ceremony and he also played the pipes a bit while we
ate... before dinner, we sat and talked and partook of some nice single malt
scotches... this is when i learned that "true" scotch is not shot from a 
shotglass, but it is sipped and savored... we had some of 4 or 5 different ones
that i don't knw the names of any more... there was one that was definitely my
favorite and try as i might, i can't remember it either... it was one of those
times when you are just enjoying everything and the company along with all the
little samples of this and that and such...

oh! and the Burns' poems and stories of battles and haggis! can't forget about
them... gotta mention them, oh yeah!

i'll never forget it but do kinda wish that i could remember more of it O8) the
long drive up and back didn't help very much... i was rather dead and out of my
place but thoroughly enjoyed every minute... drove up, slept in, did the feast
and the new years ring-in, slept in, hit a mall and a wegman's and then was
right back on the road headed back to central north carolina... i don't know
how long i drove but i believe i made it back to about 20 miles north of
greensboro and simply had to give her the wheel for the last two hours of the
trip...

what we had something similar to the following but it was baked instead of
boiled... and it was served with Irish Cream poured right from the bottle on it
as a type of "gravy"... excellent, to say the least...


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Haggis
 Categories: Ethnic
      Yield: 1 Dinner
 
           Stomach bag and pluck (heart
           Liver and lights of a sheep
           -(You can substitute a
           -Selection of organ meats)
   2.00    Onions; peeled
   2.00 c  Pinhead oatmeal; (Irish
           -oatmeal)
   1.67 c  Suet
           Salt & pepper
           -trussing needle and fine
           - string
 
  Thoroughly wash the stomach bag in cold water.  Turn it inside out and
  scald it, then scrape the surface with a knife. Soak it in cold salted
  water overnight. Next day remove the bag from the water and leave it
  on one side while preparing the filling. Wash the pluck. Put it into
  a pan, with the windpipe hanging over the side into a bowl, to let
  out any impurities. Cover the pluck with cold water, add 1 teaspoon
  of salt and bring the water to a boil. Skim the surface, then simmer
  for 1 1/2 to 2 hours. Meanwhile parboil the onions, drain, reserving
  the liquid, and chop them roughly. Also toast the pinhead oatmeal
  until golden brown. Drain the pluck when ready and cut away the
  windpipe and any excess gristle. Mince half the liver with all the
  heart and lights, then stir in the shredded suet, the toasted oatmeal
  and the onions. Season well with salt and pepper. Moisten with as
  much of the onion or pluck water as necessary to make the mixture
  soft. With the rough surface of the bag outside fill it just over
  half full, the oatmeal will swell during cooking, and sew the ends
  together with the trussing needle and fine string. Prick the bag in
  places with the needle. Place the haggis on an enamel plate and put
  it into a pan of boiling water. Cover the pan and cook for about 3
  hours, adding more boiling water when necessary to keep the haggis
  covered. Serve with the traditional accompaniment of
  Tatties-an'Neeps. (Mashed potatoes and mashed turnips.)
  
  This is typically served on Burns' Night, January 25, when Scotland
  celebrates the birth of their greatest poet, Robert Burns, who was
  born in Ayrshire on that date in 1759. During the celebration, Burns
  poems are read, and the haggis is addressed by a member of the party,
  ceremonially, in the form of verses from Burns' poem, "Address to a
  Haggis" A typical meal for Burn's night would include, Cock-a-Leekie,
  Haggis with Tattie-an'-neeps, Roastit Beef, Tipsy Laird, and Dunlop
  Cheese.
  
  Source:  A Feast of Scotland, by Janet Warren
 
MMMMM


)\/(ark

 * Origin:  (1:3634/12)