On Jan 26, 2010, at 3:04 PM, Rick Womer wrote:
My culinary curiosity caused my to purchase a haggis when we lived
in the UK last year. My wife was skeptical. We roasted it per the
instructions of a Scottswoman who worked in the lab, and dined upon
it one Sunday evening.
Not at all revolting... just another variety of sausage... but also
nothing I would stand in line (or even queue) for.
Or if you were in New York, you wouldn't stand "on line" for it.
Rick
http://photo.net/photos/RickW
--- On Tue, 1/26/10, Tom C <[email protected]> wrote:
From: Tom C <[email protected]>
Subject: OT - Darn the US isn't Going to allow in Haggis
To: "Pentax-Discuss Mail List" <[email protected]>
Date: Tuesday, January 26, 2010, 12:16 PM
http://news.bbc.co.uk/2/hi/americas/8480795.stm
The classic recipe calls for the heart, liver and lung of
the sheep to
be chopped up and combined with pinhead (not rolled) oats,
onions,
suet, spices and seasoning, then stuffed in a sheep's
stomach.
George W, Bush said: "Generally, on your birthday, my
mother used to
say: 'What do you want to eat?' and I don't ever remember
saying:
'Haggis, mom.'"
Tom C.
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