Text 27423, 145 rader
Skriven 2009-08-13 09:01:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Cookbook Haggis
=======================
-=> Michael Loo wrote to Dave Drum <=-

 DD> http://tinyurl.com/haggisy

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

 DD> Keep in mind that King Jimmy the 1th was somewhat literate unlike most
 DD> of his countryfolks. And he was King of Scotland before he took over
 DD> the whole firm. And at about that time, too.

 ML> Cookbook? King? This has to be a leg-pull.

 DD> Why? You think cookbooks are a johnny-come-lately invention?

 ML> 1. Haggis isn't a cookbook sort of dish, even though it may
 ML> have been mentioned in a "cooking guide from 1615." 

Lots of dishes that aren't a "cookbook sort of dish" are codified by having
recipes written down for them. Many of those recipes posted in this forum, too.

 
 ML> The Scots-English lady's hypothesis sounds a bit johnny-come-lately,
 ML> or perhaps johnny-on-the-spot, as it applies modern attitudes
 ML> to a not-modern phenomenon.

So what? She did not live when Jimmy was king. So, she'd have to be a
Sally-come-lately.
 
 ML> More specifically: the notion that
 ML> an illiterate Highland housewife would have a cookbook at her elbow
 ML> when making haggis is pretty bizarre. More likely she'd have watched
 ML> her mum and her mum's mum making the stuff for a decade or so by
 ML> the time she was ready to start off on her own.

So you think that some officious person could not have written down a recipe
and put it in a book even though 98% of the general public was illiterate? Give
me a break. Bureaucrats and people with a bean counter mentality will ALWAYS
codify things. And if you think bureaucracy was invented in Washington DC, well
......... 
 
 ML> 2. I used to have a copy of Apicius, as you should know.

Was it the now superseded Vehling translation? 
 
 DD> I point out further that I did not say anywhere (nor did 
 DD> anyone else) that Jimmy 1st was the originator of the recipe
 DD> nor the author of a cookbook.

 ML> Why bring him and his somewhat literacy in at all, then?

Why, to point out to anyone with the wit to make the connection that there
ight
be a reason that a recipe for a supposedly Scottish dish to have appeared in a
compendium originating in Blighty, of course. 
 
 DD> One exception was at Jungle Jim's Cafe - run by my friend Jim Davison.
 DD> His regular Tuesday special is meatloaf or stuffed bell peppers - which
 DD> I really like. I got there one fine Tuesday and was running late and in
 DD> a hurry. They had sold out of the stuffed peppers and I thought ...
 DD> "Well, OK. I can stand the meatloaf this once". After all, I was in a
 DD> hurry. Wonderful. Magnificent. Tasty.

 ML> Did you have the munchies?

As in drug-induced munchies? Nope. 

Was I hungry? Ravenous - else I would not have essayed the meat loaf. 
 
 DD> Couple weeks later I got in late and ordered the meatloaf again.
 DD> WHOA! This was nasty, had an "off" taste and the texture sucked
 DD> rocks. Jim said it was the same recipe he always had used.

 DD> Turns out that his cook had retired and he was using a new cook
 DD> in the kitchen.

 ML> I can see something going from magnificent to mediocre when cooked
 ML> by different hands, but off taste and texture sucking rocks is far
 ML> more extreme than even a new cook should produce.

You don't understand the depths of my abhorrence of crappy meatloaf.
 
 DD> A prime example of "You can cook my recipe, but you can't cook my
 DD> (dish)!"

 ML> And a prime example of why the chain restaurants survive - much
 ML> less likely to get such a surprise there.

 DD> The other time was a meatloaf made by a friend's wife. We had been
 DD> racing all afternoon and were going to go short track racing that
 DD> night. Perhaps it was hunger as an appetite stimulant. Or that Dorothy
 DD> didn't use fillers in her meatloaf. Whatever it was I killed damned
 DD> near a whole  meatloaf by myself. Good thing she had made two ... so the
 DD> others had something to eat.   Bv)=

 ML> You need filler in meatloaf. Crumbs at the least, and preferably eggs.
 ML> Otherwise it becomes something, as Nicholas would put it, the density
 ML> of a white dwarf star.

Well, Dorothy used eggs ... which I don't consider filler, but binder. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hungry Boy's Casserole
 Categories: Beef, Vegetables, Casseroles
      Yield: 6 servings
 
      1 lb Ground Beef
      1 c  Celery; chopped
    1/2 c  Onion; chopped
      1 cl Garlic; Minced
     16 oz Can Garbanzo Or Lima Beans
     16 oz Can Pork & Beans
    1/2 c  Green bell pepper; chopped
      1 ts Salt
      6 oz Can tomato paste
 
  Cook and stir the meat, celery, onion, and garlic in a
  large skillet until the meat is brown. Drain off the
  the excess fat. Stir in the undrained garbanzo beans
  and remaining ingredients.

  TO COOK IN A SKILLET: Heat the mixture to boiling then
  reduce the heat and simmer, covered, for 10 minutes,
  stirring occasionally. Serve hot.

  TO COOK IN THE OVEN: Pour the mixture into an ungreased
  2-quart casserole. Cover and bake in a 375øF oven until
  hot and bubbly, about 45 minutes.  Serve.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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