Posers Coffee House, Bullshit Accepted!
08-03-2010, 09:49 PM
08-03-2010, 09:50 PM
Join Date: Jul 2008
Location: On a hill among the hills, PA
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ohhh yeah thats right... glad ya reminded me doc!
08-03-2010, 09:51 PM
Join Date: Jul 2008
Location: On a hill among the hills, PA
Posts: 112,202
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ham and ........ well it will be a suprise!!!
08-03-2010, 09:51 PM
Martha get the cavalry , fixin' ta be a shootin'
08-03-2010, 09:52 PM
lemme guess ham and 'shrooms
08-03-2010, 09:53 PM
Join Date: Jul 2008
Location: On a hill among the hills, PA
Posts: 112,202
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08-03-2010, 09:54 PM
08-03-2010, 09:55 PM
08-03-2010, 09:56 PM
Here ya go Doc. Never had that either.
Haggis is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally simmered in the animal's stomach for approximately three hours. Most modern commercial haggis is prepared in a casing rather than an actual stomach.
Haggis is a kind of sausage, or savoury pudding cooked in a casing of sheep's intestine, as sausages are. As the 2001 English edition of the Larousse Gastronomique puts it, "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour".[1]
The haggis is a traditional Scottish dish memorialised as the national dish of Scotland by Robert Burns' poem Address to a Haggis in 1787. Haggis is traditionally served with "neeps and tatties" (Scots: swede, yellow turnip or rutabaga and potatoes, boiled and mashed separately) and a "dram" (i.e. a glass of Scotch whisky), especially as the main course of a Burns supper. However it is also often eaten with other accompaniments, or served with a whisky-based sauce.
Haggis is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally simmered in the animal's stomach for approximately three hours. Most modern commercial haggis is prepared in a casing rather than an actual stomach.
Haggis is a kind of sausage, or savoury pudding cooked in a casing of sheep's intestine, as sausages are. As the 2001 English edition of the Larousse Gastronomique puts it, "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour".[1]
The haggis is a traditional Scottish dish memorialised as the national dish of Scotland by Robert Burns' poem Address to a Haggis in 1787. Haggis is traditionally served with "neeps and tatties" (Scots: swede, yellow turnip or rutabaga and potatoes, boiled and mashed separately) and a "dram" (i.e. a glass of Scotch whisky), especially as the main course of a Burns supper. However it is also often eaten with other accompaniments, or served with a whisky-based sauce.
