Text 27040, 67 rader
Skriven 2009-08-04 14:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: no big deal 978
=======================
 ML> Think of the whispers if I put turkey in my chili (I sometimes
 ML> do). Or the howls if I put beans (heaven forfend) in?
 DD> No big deal either way. Just like it's no big deal if I want 'maters
 DD> in me chowder.

We've got enough troubles in everyday life, I just bury me head.
   - Flanders and Swann

 -=> Dave Drum said to All <=-

 DD> Food historian Catherine Brown's claim that the most Scottish of
 DD> dishes, haggis, originated in England has prompted consternation from
 DD> Aberdeen to Inverness. But former world champion haggis maker Robert
 DD> Patrick is having none of it.

It would be hard to say what originated where; her evidence, though,
appears to be kind of bogus.

 DD> "As simple as apple pie is American ... haggis is Scottish," he tells
 DD> Melissa Block. "End of story."
 DD> Haggis, a mixture of sheep innards — heart, liver and lungs — mixed
 DD> with oatmeal, fat and spices, and cooked, ideally, in a sheep's
 DD> stomach, is so much a part of Scottish tradition that the poet Robert
 DD> Burns wrote an Address to a Haggis in 1786.
 DD> Brown, who is herself a Scot, says she has found a reference to haggis
 DD> in an English cooking guide from 1615, predating any Scottish reference
 DD> by more than a century.

The reason is obvious: the Scots were illiterate in those days.
Some continue to think that they are, given that their eternal
poet laureate writes stuff that looks or sounds like

smarm awa' ye spislins sweet,
crogh a haid and biltongs neat,
toll ye wha' ye wee lads burfit
of youn durian a middlin surfeit ...

[not really Robbie Burns, but about as good as, I think] ...

 DD> "So she claims, anyway," says a skeptical Patrick, who won the
 DD> haggis-making world championship in 2004 and was runner-up in 2007. "As
 DD> we all know, Scots are a well-traveled nation. A lot of phrases in
 DD> America come from Scottish origins. So it could quite easily be that
 DD> somebody's been down there [to England] with their cookbook and dropped
 DD> it." 
 DD> http://tinyurl.com/haggisy

Cookbook? Haggis? This has to be a leg-pull.

 DD> Title: Traditional Haggis
 DD> 3 c  Fine chopped suet
 DD> 1 c  Medium ground oatmeal
 DD> 2 md Onions; fine chopped

The secret to the deliciousness is the high ratio of fat
and onions to starch.

 DD> NOTE: Although it's not traditional, some chile added to
 DD> this would be especially nice. Like two fairly "peppy" Big
 DD> Jim/NuMex or a pair if Sandia chilies, seeded, stemmed, in
 DD> a medium-fine dice. - UDD

Or some sage, which would make it like scrapple.

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