Text 23284, 126 rader
Skriven 2015-04-12 11:33:00 av TIM RICHARDSON (1:123/140)
     Kommentar till en text av LEE LOFASO
Ärende: A blast from the past.
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On 04-11-15, LEE LOFASO said to MARK LEWIS:

LL>Hello Mark,


BF>> I sometimes need to go back to old articles to find something. In
BF>> this case my original recipe for gravlax and gravlaxsås.


LL>> Can't be any worse than haggis (banned in the USA).


ml> pure bullshit...


LL>Production and imports of haggis have been banned/outlawed in
LL>the US since 1971, thanks to the US Department of Agriculture.


LL>"... determine sheep lungs to be inedible and therefore,
LL>cannot be utilized for human consumption." - Joelle Hayden,
LL>Food Safety and Inspection Service (FSIS), US Department
LL>of Agriculture


ml> i've bought haggis in the US...


LL>So?  That does not mean it was real haggis.  And even if it
LL>was, that does not make it legal.  Production and imports of
LL>boudin rouge (blood boudin) is also banned/outlawed in the US,
LL>yet I can find it in some places (I know where to look, and
LL>who to ask) in Louisiana.  Of course, boudin blanc is available
LL>everywhere in south Louisiana, and quite easy to find.


ml> numerous times and from name brand stores...


LL>Not real haggis, as real haggis includes at least
LL>10-15% sheep lung.  And without that key ingredient,
LL>haggis ain't haggis.


ml> it doesn't compare to real home made haggis... accompanying piper or
LL>not...


LL>Now if you want the real thing, some Cajun idiot living
LL>in California posted this wonderful recipe -


LL>http://www.gumbopages.com/food/scottish/haggis.html


LL>OUR BELOVED HAGGIS!
LL>The National Dish of Scotland


LL>This page includes all ingredients and full directions.
LL>Bon appetit!


Haggis was banned in the US sometime around 1989 or so due to possible danger
of what is known as `mad cow desease' being contracted from some of the
ingredients of `haggis'. Not sure the `ban' was necessary as the ingredients
AND preparation procedures are so un-appetizing as to make anyone with a sense
of decency, to not allow `haggis' anywhere within scent range of their nose!


Ingredients included:


1 sheep's stomach cleaned and scalded, turned inside out and dried overnight
in salted water.


The heart and lungs of one lamb.


One pound of beef or lamb.


Two large onions finely chopped.


About 8 ounces of oatmeal.


One tblspn of salt.


Ground pepper.


Coriander.


Nutmeg.


Cinnamon.


Enough water to wash haggis stock from the lungs.


After following all directions one ends up with a sort of `pudding' which is
then stuffed into the `stomach' skin, and served hot.


Where a dog, or wild wolf or hyena may be happy eating such a concoction, it
doesn't even `sound' fit for human consumption.


Although the Scots swear by it. But then...Scots also swore by their queen
Mary. And history tells us that didn't fare well either. Haggis isn't much
better!


The `Scots' can have my entire share of haggis.


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