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Text 20084, 127 rader
Skriven 2009-01-26 00:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Haggis
==================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> I know what's in the middle of a live squid.

So do I, but I ate one anyway! [g]

 DS> "Pate d'Écosse" [g]
 
Yep.

 DS> Haggis, unfortunately, contains oatmeal, which has a particularly 
 DS> unpleasant texture when cooked.  (Yes, yes, I know you and many 
 DS> others profess to like it, but the fact remains that most people
 DS> don't

You might prefer toasted cracked wheat, buckwheat groats, cornmeal
or even rice. But only if you wanted to dilute the wholesome
goodness of steamed sheep guts in the first place. [g]

 DS> My Scots grandmother used to make her meatloaf with oatmeal instead
 DS> of crumbs.  It was foul.
                                     
Roslind tried that just once and we agree with you. Fine dry bread
crumbs is the only way to go.

 DS> (and haggis is undeniably a sausage)

No argument there.

 DS> Ever read the ingredients on tube of braunschweiger?

Yep, but after that squid nothing scares me anymore.

 DS> I maintain that if the exact same ingredients were combined in
 DS> the same proportion but clipped off into six-inch links and 
 DS> named "Hibernian Sausages" they'd sell like mad.

Genius! Way better than pate d'Ecosse.

 JW>       Title: (Vegan) Vegetarian Haggis

 DS> Seriously, now, this isn't "haggis."

I never claimed it was.

 DS>Does the lack of meat
 DS> protein cause some sort of dietary-induced mental retardation?

It must.

 DS> What sort of bizarre longing makes people who have forsworn
 DS> meat want to concoct bastardized and disgusting filth that they
 DS> have to NAME AFTER MEAT DISHES?

Of course there is no logical explanation.

I looked through the recipes that are ready for posting but couldn't
find anything grosser than shrimp head broth to end this with, which
is pretty tame.

---------- Recipe via Meal-Master (tm) v8.06

      Title: ASPARAGUS & SCAMPI RISOTTO
 Categories: Italian, Lobster, Shrimp, Rice, Wine, Cheese
      Yield: 4 servings

     12    scampi OR large prawns
           BRODO:
      1 lg Carrot
    1/2    Onion
      1    Bay leave
    Peppercorns
    360 g  Asparagus
    1/2    Onions; diced fine
      4 tb Olive oil
    250 g  Rice- risotto
    125 ml Wine- white
      1 tb cognac
      1 tb Butter
      2 tb Parmesan; grated

  TO MAKE THE BRODO; peel & clean the scampi & halve them down the
  middle. Set the meat aside, but rinse the heads & shells & put
  them in a pot with 1.5 litres of water, the carrot, onion, bay
  leaf, peppercorns & some salt. Bring to the boil, simmer for 30
  minutes.

  Discard the woody ends from the asparagus & cut off the tips. Keep
  the tips on one side & chop the stems, Saute the onion in 3tb of
  olive oil till well softened, add the chopped asparagus & saute
  briefly.

  Add the rice, turning it through so it is well coated with oil.
  Add white wine & let it bubble up till much of it has evaporated.

  Add 500ml of broth, stir well & simmer for 10-15 minutes or till
  it has almost all been absorbed. Add another 2 cupfuls of broth,
  stir & cook for another 5-10 minutes.

  Add another 1/2 cup of broth if you need it for a creamy risotto.
  When your risotto is almost ready, heat the remaining oil in a
  small pan, add the scampi & asparagus tips & cook over high heat
  for 2 minutes, turning the scampi over when they have a pale

  Add the cognac, stand back & flame the pan. Add a bit of salt &
  toss it all together, then take off the heat.

  Stir the butter & parmesan into the risotto, then tip the scampi &
  asparagus tips into the risotto. Add salt if needed, quickly toss
  it all through & serve immediately with black pepper.

  From: HERALD-SUN, 23 DEC 2008, www.heraldsun.com.au
  By: TESSA KIROS, "VENEZIA"
  Typed by: KEVIN JCJD SYMONS

-----



Cheers

YK Jim


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