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Subject: Re: Teatime
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In-Reply-To: <3.0.32.19970515140242.006ccc3c@nsd-www.mkt.3Com.com> from "Tom Dietrich" at May 15, 97 02:10:11 pm
Status: RO
Somebody remarked:
> >>>And American food is, well, American food.
It isn't, of course. But since only the nationwide culture appears on the
nationwide communications channels (eg: McDonalds advertises on TV), it's
hard to tell that American food ISN'T "well, American food". Neither is
"well, Mexican food" nor "well, Chinese food"; one needs an awfully small
or awfully well connected community to synchronise anything as idiomatic
as cooking. (Hence, the "well, American food" viciously perpetrated on an
unsuspecting public by "well, American" TV.)
In the absence of famine, good food can be found everywhere. So can bad.
America is has merely done the best job of nationalizing its worst examples.
I wonder if, say, France, a thoroughly modern society with good
communications, has anything to match imitation processed cheese food
substitute on wonder-style bread with lite salad dressing.
Since nearly everything possible culinary has already been tried somewhere,
sometime, it's really tough to come up with provably new dishes. All the
classically American dishes I can think of are trivial (chicken a la King)
or clearly adaptations of pre-existing European dishes (indian pudding,
turkey mole). Does Real Texas Chile con Carne have enough restrictions and
requirements to distinguish it from any arbitrary pre-Columbian stew with
chiles? Jambalaya, perhaps (or does a dish invented by the French count?).
Somebody post a testable definition of "real American food" and I'll go
burrow in some cookbooks.
Tom remarked:
> >>Native American food isn't exactly to my taste either, with a few
> >>exceptions... Corn (maze) jerky, smoked salmon (Pacific, not that little
> >>anemic thing in the other ocean) to name a few...
The corn bred these days for eating off the cob is vastly sweeter than
the early cultivars. I wonder whether you'd appreciate jerky and salmon
made from original recipes, ie, without the invaders' spice influence.
(I don't _know_, because so very few of the native food traditions were
preserved before the cultures changed or were destroyed, and even fewer
are well published. I just wonder.) If one is talking "native foods",
is it appropriate to combine different native cultures? I'd argue that
the very grouping thereof is a European influence. Was there corn in
the Northwest? Is "corn on the cob and smoked salmon", therefore,
native American or European?
Given that large numbers of people were eating more or less happily for
dozens of centuries, I suspect any perceived lack of interesting native
American food is far more likely to be a documentation problem than a
culinary one.
Rick remarked:
> >Native American food, like fire roasted quail with a condiment of dried
> >wild plums with pine nuts & honey, baked squash, flat bread & fresh berries
> >for dessert doesn't sound to bad.
Roast meats are universal, and (barring the occasional aberrant vegetarian)
universally appreciated. I'd love a copy of the recipe for that condiment,
and am obligated to point out that any wheat based bread is certainly
an adaptation.
> OK, so there are some more examples of things that don't sound too bad... I
> ain't going for the grubs and tree roots though.
Grubs I understand (though I don't think they were on everybody's menu).
But root beer?
> (yes, spuds, beets, yams, etc are fine..)
Are beets American? and never say "yams" in a public forum. Trust me.
Don't go there.
> But your comment brings to mind a question that has always
> made me wonder... What led the first person to bust open that oyster shell
> and slurp the little bugger out? I love 'em, but how did this start?
Having once or twice been seriously hungry I can guarantee that it didn't
take much. One considers nearly anything one can chew, and one is not
dissuaded by mere shells. I once made a delicious (at the time) dinner of
wild-picked mustard-green salad served with their boiled roots and a
little brown rice I begged from our resident Krishnan. Programmers eat
better than hippies.
> >Remember, if not for the Native Americans the pilgrims would have been kaput!
One dreams of the civilization we might have had, had not so many of the
early settlers seeking religious and political repression survived.
"They didn't drink, they didn't dance, they didn't play cards. They were
completely unfit for civilized society." (An elegant Creole lady remarking
about the Americans taking over Louisiana.)
Ride safely, eat widely, post dangerously,
Martin
Martin Golding | If there were a God,
DoD #236 | cocoa butter would be monounsaturated.
martin@plaza.ds.adp.com Portland, OR
From wetleather@micapeak.com Thu Nov 6 14:41:44 1997
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From: Rick McKee
To: Northwest Bikers Social Mailing List
Subject: Re: Lunch
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At 02:19 PM 11/6/97 -0800, you wrote:
>Well, I have to admit that fresh chantrelles sauteed in butter
>and garlic was, well, shall I say a bit pedestrian? so I added
>a pinch of salt, some pepper, and a goodly bit of mango chutney
>and all was well. What should I do with the rest of them?
Sautee the same way but add some chicken or duck liver, fresh sage, pine
nuts and port wine. Pour over polenta made with nutmeg and gorganzola.
Hows dat sound?
Rick Mc ...and this little knife here is used to frighten people!
From wetfood@micapeak.com Thu Jul 9 00:41:05 1998
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From: Fogobum@aol.com
To: Pacific NW Motorcycle Food Forum
Subject: Sambol whatsis
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I _knew_ I had this recipe. I haven't tried it myself:
> From: dave.garland@wizinfo.com (Dave Garland)
> Newsgroups: misc.consumers.frugal-living
> As for"ethnic" you might like "TUONG OT TOI VIET-NAM", a chile-garlic
> sauce made by Huy Fong in California (and probably others, that
> name seems to translate as "Vietnamese hot sauce") ...
> It's frugal & easy to make yourself if you can get good hot dried
> chiles.
> This recipe is somewhat oilier than the store-bought stuff. Ok,
> I'm a sucker for any recipe that starts off "take 2/3 c. dried
> chile and add 10 cloves of garlic".
> 2/3 c. dried chile flakes
> 1 1/2 c. water
> 1 c. oil
> 10 cloves garlic, chopped
> 1 1/2 tblsp sugar
> 1/2 teasp salt
Mix chile with water in small saucepan, bring to boil, reduce heat to
> medium-high & cook until water completely boils away. Stir & cook
> another minute to dry flakes.
> In medium saucepan over high heat combine everything. When hot,
> simmer 5 minutes stirring occasionally. Cool, pour into jar,
> refrigerate. Keeps a long time (months).
> As a condiment, you can either spoon just the oil, or the stuff
> that settles to the bottom.
Collect packratishly,
Martin
From wetleather@micapeak.com Mon Nov 3 09:56:27 1997
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From: martin@plaza.ds.adp.com
To: Northwest Bikers Social Mailing List
Subject: Re: New Tabasco
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In-Reply-To: from "Jim Franklin" at Nov 1, 97 00:47:36 am
Status: RO
Sparrow (I've been speculating where that nickname came from) eschewed:
> >Tabasco - on PIZZA!?!? Oh Martin, how you do scare me! ;-) But in a
> >good way!
Compared to the regular Tabasco, it's hardly painful at all, and it's
mmmmmGARLIC. I got the phone number from the web page (www.tabasco.com)
and ordered ten bottles.
> Has anyone here ever put A-1 steak sauce on pizza? If not, but have strong
> feelings on the concept, I'd be interested in hearing them as well.
A1 has too much tamarind for my taste. But. I have this GREAT recipe for
BBQ chicken pizza, it just takes about three days to make:
Day 1: Make jerk. Smear jerk on chicken thighs (breasts are too dry. This
is _pizza_).
Day 2: Fire up the barbecue, and do the chicken. In the meantime, make
Mom's BBQ sauce.
Day 3: Make pizza dough. When risen, cover with BBQ (ie, none of that red
stuff). Sprinkle with freshly grated mozzarella, shred jerked chicken over
top. Bake in the usual oven for the usual amount of time. MMMM good. So I
suspect that an A1 enhanced base with the appropriate toppings would be
nearly edible.
OBtabasco:
I made cheese omelettes for breakfast yesterday (lunch according to the
clock, breakfast according to our growling tummies). As I expected, a
couple of hefty dashes of the garlic Tabasco rounded them out nicely.
OBpoodle: The dogs scarfed up the Pedigree omelet I made for them.
Eat what makes you smile,
Martin
Martin Golding | Real Men make hollandaise
DoD #236 | over medium heat.
martin@plaza.ds.adp.com Portland, OR
From wetfood@micapeak.com Thu Sep 10 13:33:18 1998
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From: Rick McKee
To: Pacific NW Motorcycle Food Forum
Subject: Re: Dinner tonight
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At 11:57 AM 9/10/98 -0700, you wrote:
>
>Relaena says:
>> Here's what I'm planning to make for dinner tonight.
>
>mmmmmmmm. ONE of the Gross brothers has been quite fortunate in his
>choice of companions.
>
>
>I dunno what we're having, but I'm pretty sure it'll be pork. ;-)
>
>Speaking of which, anybody, any suggestions? We have a pound of
>tenderloin, two pounds of loin, a pound and a half of jowl, and
>a foreleg, all already cooked and very lightly jerked.
>
>
>Take all of the credit, and half the leftovers,
>
>Martin
Yeah, take the toughest parts and make a Virginia style BBQ sauce, wrap in
foil & place in a pan, then bake.
VA BBQ Sauce:
1/2 C Vinegar
1/2 C Brown Sugar
1 C Chicken Stock
3/4 C Water
1/4 C Catsup (optional) I don't use it
1/2 Tblsp Ground Cinnamon
1/2 Tsp Nutmeg
1/2 Tsp Ground Clove
1/2 Tsp Cardamom (optional)
1/2 C Raisins
Splash of Whiskey and hot sause (using the universal measurement of "TO
TASTE")
Salt and Pepper to Tatse... there I go again!
Heat all the BBQ sauce ingredaments in da pot, pour over da pig, wrap in
foil, place in da baking pan and bake at 325-350 deg. f. for 45-60 min.
(until meat is so tender it falls from de bones.
\Save the juices, shred da meat, place meat on a big-ol-slice of bread,
spoon some o de sauce over da meat, put anudder slice o bread on top and
get messy!
I like to use a big-ol-honkin San Francisco sourdough roll for de bread. 8^)
Rick Mc
From wetfood@micapeak.com Thu Oct 29 08:18:40 1998
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Date: Thu, 29 Oct 1998 08:13:09 -0800
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From: John Thompson
To: Pacific NW Motorcycle Food Forum
Subject: Re: Fennel and roasted pepper sauce
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Status: RO
>One of the cool perks of being on the road is trying new restaurants.
>Tonight I had a seafood grill - mahi mahi, shrimp and scallops, and the
>sauce was SUPER - it was a fennel and roasted pepper sauce, kind of a cream
>sauce but with no cream. It had a very unique taste, and I was guessing
>that it was a peanut sauce of some kind.
>
>Anybody here had experience trying to make a sauce like this?
>---
I made some shrimp ravioli w/ red pepper sauce once, I thought
it turned out pretty good, my kids hated it, my wife loved it:
(The shrimp ravioli recipe follows)
StarChef Steven Raichlen's Roasted Red Pepper
R O A S T E D R E D P E P P E R S A U C E
Makes 1 1/2 cups
This sauce can be made with yellow bell peppers the same way.
> 2 large red bell peppers
> 1 garlic clove, chopped
> 1 cup Vegetable Stock or Chicken Stock, or as needed
> 1 1/2 Tbs. balsamic or wine vinegar, or to taste
> 1 Tbs. extra-virgin olive oil
> 1/4 tsp. saffron threads soaked in 1 tablespoon warm water (optional)
> salt and freshly ground black pepper
> pinch of cayenne pepper
Roast the peppers over high heat on a barbecue grill, under a broiler, or
directly over a gas or electric burner until charred and black on all sides.
Turn as necessary with tongs: The whole process should take 8 to 10 minutes.
Wrap the charred peppers in wet paper towels and let cool.
Scrape the charred skin off the peppers, using the tip of a paring knife.
( Don't worry if you leave a few charred bits behind.) Core the peppers and
scrape out the seeds, working over a strainer and bowl to catch the juices.
Place all the ingredients for the sauce ( including the pepper juices) in a
blender and puree until smooth. The sauce should be pourable: If too thick,
add a little more stock. Correct the seasoning, adding salt, vinegar, or
cayenne to taste: The sauce should be highly seasoned.
43 Calories per serving;
1 G Protein; 3 G Fat;
0 G Saturated Fat;
3 G Carbohydrate;
3 MG Sodium;
O MG Cholesterol.
============================================================
SHRIMP RAVIOLI WITH ROASTED RED PEPPER SAUCE
Makes about 36 ravioli, which will serve 9 as an appetizer
or 4 to 6 as an entree.
SHRIMP MOUSSE:
> 1 8oz. can water chestnuts, drained
> 8 oz. peeled, deveined shrimp
> 1 garlic clove minced
> 1 scallion, minced
> 2 tsp. minced fresh ginger
> 1 tsp. soy sauce
> 1/2 tsp. sugar
> salt and freshly ground black pepper to taste
> Roasted Red Pepper Sauce
> 1 package wonton wrappers (36 three-inch squares)
> 1/4 cup coarsely chopped fresh cilantro or scallion greens
Finely chop the water chestnuts in a food processor and transfer to a mixing
bowl. Puree the shrimp in the food processor. Add the garlic, scallion,
ginger, soy sauce, sugar, and salt and pepper and puree again. Stir the
shrimp mousse into the water chestnuts. Correct the seasoning, adding salt
to taste: The mixture should be highly seasoned.
: To taste the mixture for seasoning without eating raw shrimp, cook a tiny
bit of mousse on the end of a spoon in boiling water.) Prepare the Roasted
Red Pepper Sauce. Bring 4 quarts of water to a boil in a large pot for
cooking the ravioli.
Spread a few wonton wrappers on a work surface. Lightly brush the edges
with water. Place a teaspoon of shrimp mousse in the center of each and
fold in half on the diagonal. Starting at one end and continuing to the
other, seal the edges by gently patting with your fingers.
It's important to make a hermetic seal. Assemble the remaining ravioli in
this fashion. Transfer the finished ravioli to a cake rack.
Cook the ravioli in the boiling water until the pasta is translucent and
the filing is firm and white, about 2 to 3 minutes. Drain the ravioli in a
colander. Spoon the pepper sauce on plates or a platter and arrange ravioli
on top. Sprinkle with cilantro or scallion greens and serve at once.
234 Calories Per Serving;
17 G Protein;
5 G Fat;
1 G Saturated Fat;
30 G Carbohydrate;
157 MG Sodium;
139 MG Cholesterol.
Reproduced by permission from Viking.
High Flavor Low-Fat Pasta © 1996 by Steve Raichlen
Copyright © 1996 Boiling Water, Inc. All rights reserved.
From wetleather@micapeak.com Tue May 4 16:08:46 1999
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From: Rick McKee
To: Northwest Bikers Social Mailing List
Subject: RE: real grits
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At 03:29 PM 5/4/99 -0700, you wrote:
>>> A hot cereal, like gooey white breakfast polenta.
>>>
>>cereal base is -- wheat?
>
>I dunno. Dried, de-flavored goo?
>
>>of course, i dont know what a polenta is, either.
>
>Go buy some and make it. Slice it. Top it with a light tomato sauce
>doctored with extra basil, and a strip of cooked eggplant and/or real
>(from a cheesery) mozzarella.
>
>>all these yankee foods. ;-)
>
>I don't think polenta is yankee...
>
>jim
I make a creamy gorgonzola polenta, topped with roasted red pepper halves
that cradle a roasted garlic marinara sauce with a sprinkle of fresh basil
and asiago cheese.
Rick Mc ...some like it hot and loose.
From wetfood@micapeak.com Wed May 5 09:13:52 1999
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Date: Wed, 5 May 1999 09:13:19 -0700
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From: Rick McKee
To: Pacific NW Motorcycle Food Forum
Subject: RE: real grits
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At 06:46 AM 5/5/99 -0700, you wrote:
>Tom Dietrich wrote:
>
>>>I make a creamy gorgonzola polenta, topped with roasted red pepper halves
>>>that cradle a roasted garlic marinara sauce with a sprinkle of fresh basil
>>>and asiago cheese.
>>
>>so post the %$##*&! recipe!
>
>Tom, he just _did_! I mean, if you can't figure out the proportions
>using your eyeballs . . .
>
>T Wilson
>wilsont@halcyon.com or (work) wilsont@u.washington.edu
Pretty much self explanatory. Creamy Gorgonzola polenta use 6 to 1 stock
to polenta (1 cup polenta), 1/4 lb butter, 4 oz gorgonzola cheese, 1/2 cup
heavy cream, 1/4 tsp ground nutmeg, S & P to taste. Bring stock to boil,
add polenta (wisking like a mad dog) cook until done (about 8-10 minutes),
add butter wisk until incorporated, add remaining ingredients.
Roast and peel 4 to 6 red peppers, cut in half.
Roast 1 head of garlic, mince same, make a tomato sauce with 1 28 oz can
progresso tomatoes with basil (crushed), 6 oz tomato paste, 1 tsp sugar, 1
tsp balsamic vinegar, 1/2 tsp dried oregano, 1/4 cup red wine (optional).
I'll also post this to WetFood and take any more questions on that
list...got to keep Da Fryer happy, dontcha know! 8^)
Rick Mc
From wetfood@micapeak.com Wed May 5 15:03:00 1999
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Date: Wed, 5 May 1999 15:02:35 -0700
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From: Rick McKee
To: Pacific NW Motorcycle Food Forum
Subject: RE: real grits
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(SNIP)
>I got so worked up yesterday about polenta that I made some last night,
>using parmesan inside. Topped with eggplant. Which leads me to my next
>question... how does one cook eggplant so it's nice and gooey and tasty?
>I've done it in eggplant parmesan, where it's surrounded by liquid. In
>the pan last night, I used a bit of olive oil, but figured the egplant,
>like mushrooms, would disgorge a bunch of liquid right before it's finished.
>That didn't happen, and I got something closer to grilled eggplant instead.
>Does eggplant not have alot of water stored inside?
>
>jim
>
>ps - I don't want to use pints and pints of oil to get it that way, I
>want it to remain somewhat healthy...
First ya want to salt the eggplant to extract the bitter juices. Slice or
cube the eggplant, salt, put in a collander/strainer with a plate on top
(put a good size can of sumpin on top of the plate for a weight) and let it
sit for an hour. Wipe of excess salt/liquid with paper towels. You can now:
1. Fry in a hellofalotof olive oil (not recommended as eggplant absorbs
lots of liquid)
2. Dust lightly with flour and fry in a lotless olive oil
3. Dust lightly with flour, dredge in egg wash and fry in the least olive oil
Or a number of other ways of cooking eggplant.
I've steamed the eggplant first (partial cooking) then dust in flour and
fry in olive oil. The outside has a nice texture while the inside is nice
and creamy.
Rick Mc ...I make a great marinated eggplant appetizer...maybe I'll share
one of these days.
From wetfood@micapeak.com Tue Jul 6 22:27:59 1999
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Date: Tue, 6 Jul 1999 22:26:53 -0700
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From: ecarrico@home.com
To: Pacific NW Motorcycle Food Forum
Subject: Enchilada Sauce
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Pat Loughery wrote:
>
> Do any of you have a favorite enchilada sauce recipe? I realized, after
> having a super plate of enchiladas last week at Rock Bottom Brewery (of all
> places!), that I don't know how to make a good enchilada sauce. This must
> be remedied! Wetfood to the Rescue!!
>
This makes a large quantity and can easily be used as a chili base as
well. I'm pretty sure I have it right, but Emma will correct anything
wrong.
A Very Casual Recipe for Michael's Enchilada Sauce
2 quarts beef stock (this can be canned - use 4-15 oz cans)
1/4 cup ground dried California chiles (you can buy these in packages
in the grocery store)
1 - 10 oz can tomato puree
2-3 Tsp dried cumin
1-3 Tsp dried oregano
garlic and salt to taste
optional-chop up a handful of fresh cilantro. You can leave this out
of the enchilada sauce, but be sure to add it if you are making chili.
Mix it all together in a large saucepan and simmer for about 30
minutes to an hour. It will be quite thin. I always thicken it with
some cornstarch or flour, depending on which I have handy. I assume
everyone on this list knows how to do this and how to vary the amount
to get the desired thickness. I honestly never have measured, but I
would take a guess at 2 to 3 heaping tablespoons of cornstarch for
this amount of sauce. Don't quote me on it, however.
Stacked Burritos or Enchiladas
In an ovenproof pan (the round, covered Pyrex dishes work well) that
you have lightly coated with pan spray of your choice:
Put in a layer of flour or corn tortillas. Top the tortilla(s) with
chicken (thighs cook very quickly in the microwave), thinly sliced
spring onions, a generous amount of the sauce and cheese of your
choice (somewhat sparingly for middle layers). Keep layering to the
top of the dish. Do not put the cheese on the final layer, but do be
extra generous with the sauce. Cover the baking dish with foil and
bake at least 45 minutes at 325 degrees (baking time varies with the
number of layers). Uncover, raise the oven temperature to 375,
sprinkle generously with the last of your cheese mixture and cook
until the cheese is melted. If you can wait a while for it to
solidify (as you would with lasagna) it helps it stay together when
you serve it. Cut into wedges for serving. As always with dishes
like this - it tastes better the 2nd day.
There are also some very good canned enchilada sauces that we can get
down here. I bet you can find them at Albertson's in Seattle.
Ln
From wetfood@micapeak.com Thu Jun 10 15:16:53 1999
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From: Leigh Ann Hussey
To: Pacific NW Motorcycle Food Forum
Subject: Re: Scrapple
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> lot better than haggis
Ahah!!!
I finally get an excuse to post this to wetfood, woohoo!
It's actually a response to a similar expression of disgust
on another (SCA-related) list, and the inserted quotes are
from that other mail...
Okay, here we go. You've set off one of Leigh Ann's big, BIG
buttons, it sticks out there a mile, and you tripped it. So
remember, it's not you I'm ranting at specifically, and if I
come on strong, it's only because I feel so strongly about it.
> By the way, does anyone enjoy eating this stuff? Sounds positively
> hideous.
What, in particular, sounds hideous about it? If you don't happen
to like organ meats, well, de gustibus and so forth. I /do/ like
organ meats, and oatmeal, and I /really like/ haggis. A /lot/.
Is it the sheep's stomach that puts you off? Tell me, when's the
last time you ate a hotdog? Or a salami? Or a sausage of any
kind whatsoever -- saving a vegan one? What is it, do you suppose,
that the "meat and meat by-products" (as they're so euphemistically
termed) were encased in? Don't know? Intestines. Sheep intestines
for smaller sausages, pig intestines for medium-sized sausages,
beef intestines for something the size of a salami. You empty
them, you wash them, you scrape them, you wash them again. Then
you stuff them, after you've made sure there're no pinholes. And
it works just the same with a stomach. And in the case of haggis,
you don't even /eat/ the stomach, all it is is a container in which
to steam the pudding, a thoroughly period method I may add.
If you just can't get past the idea of the stomach, there's not
a damn thing wrong with taking the oatmeal and meat (I usually
use lamb kidneys and heart with a little liver. It's impossible
to get lungs, because the USDA has deemed them unfit for human
consumption, which is the source of another rant in itself, on
which you don't want to get me started. Sweetbreads might be a
nice addition, if you can find them.) and suet, munging the lot
up, plopping it in the middle of a big piece of plastic wrap
set on top of a white muslin dishtowel (or, for that matter,
the dishtowel itself, but I like to keep the juices inside),
tying the whole mess up with kitchen twine -- with an extra
hanging end or loop to help you haul the thing back out of the
pot when it's done -- and setting it into a bigass pot of boiling
water to steam until done.
And as for the youth and vigor of digestion supposedly required
of the haggis-eater by a text from 1871, the less said the better,
saving the fact that organ meats have more cholesterol in them than
other meats, somethign that folks with high cholesterol should pay
attention to if they care to. But the text is right in one thing:
the smell is savory to the point of mouth-wateringness, and when
the haggis is made with slightly corser-grained steelcut oats, such
as the Irish produce, rather than the finer-grained oats produced
in modern Scotland (DON'T, whatever you do, use rolled oats for
this!), the texture is mighty fine.
Please, I beg of you. Do as I do: try anything at least once,
before you dismiss it out of hand. If you've tried it and don't
like it, that's fine, de gustibus like I said before. But just
because it's unfamiliar to you, or its ingredients sound
disgusting, doesn't mean that you won't be pleasantly surprised by
the actual eating (in which is the proverbial proof of the pudding).
There're still people out there who won't eat sushi, just because
they're revolted by the idea of eating raw fish. Think of your
parents, or your parents' parents for those of you younger than
me, you know, the ones who tried to feed you canned peas because
it's all they ever knew, the same ones who never ordered anything
more adventurous than chop suey in a Chinese restaurant? They're
more to be pitied than censured -- how much poorer their experience
has been! And imagine the nifty medieval foods you would refuse to
eat, no matter how succulent they actually were, if you knew some
of their ingredients (dietary restrictions, self-imposed or not,
aside)?
Like bagpipes, haggis is yet another aspect of Scottish culture
that is ridiculed by outsiders (and even by Scots) out of
ignorance. Badly played pipes are torture, but so's any badly
played instrument. Well played, the pipes stir (at least in me)
emotions so deep I can't speak coherently about them. Bad haggis,
of which I've had exactly one, is mealy and overloaded with liver.
Good haggis, of which I've had many, is rich almost to unctuousness,
its oatmeal grains bursting delightfully in the chewing, perfectly
balanced in the meat components, aromatic and appetizing. And goes
damn well with the single-malt of your choosing (in my case,
Lagavulin or Caol Isla).
From wetfood@micapeak.com Thu Jun 10 18:07:24 1999
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From: Mike Temple
To: Pacific NW Motorcycle Food Forum
Subject: Re: Scrapple
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Leigh Ann writes
> lot better than haggis
Ahah!!!
I finally get an excuse to post this to wetfood, woohoo!
It's actually a response to a similar expression of disgust
on another (SCA-related) list, and the inserted quotes are
from that other mail...
snip snip
I /do/ like
organ meats, and oatmeal, and I /really like/ haggis. A /lot/.
I'm with you. I've had Haggis as a starter in two or three Scotish eaterys in
the high lands and good Haggis is -good-. The hotel next to the golf course
north of Inverness next to the canal is reccomended.
The bad stuff wasn't disgusting just not as good.
I also like Italian headcheese.
snip snip bagpipes
> Well played, the pipes stir (at least in me)
> emotions so deep I can't speak coherently about them.
Again I'm with you. Even outnumbered 100:1 if led into battle by a piper its
hard to imagine they would ever fail.
Mike
From wetfood@micapeak.com Tue Aug 17 13:55:11 1999
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From: Leigh Ann Hussey
To: Pacific NW Motorcycle Food Forum
Subject: Re: Goodbye to a biker cook
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> Sometimes I forget that _you_ are watching. Even Tavares (of the
Uh huh. A likely story.
> > Actually, you've given me a stellar idea. I still have some suet
> > I carved off a couple of beef kidneys I bought not too long ago, I'll
> > make and consume a suet pudding in her honor. And maybe a steak &
> > kidney pie...
>
> mmmmmmm, kidneys,
Yah, and in the event, I actually ended up taking the leftover
haggis out of the freezer, adding oats to it, and microwaving it,
proving to myself that you /can/ make haggis in the uwave.
For those to whom that made no sense, I offer...
EC's Homemade Haggis
--------------------
2 pair lamb kidneys, chopped
1 pair sweetbreads, chopped
1/2 lb lamb liver, chopped (if you can get it; calf's if not)
1/2 lb suet, grated (it helps to freeze it before grating)
2 medium onions, peeled & chopped
1 c steel-cut oats
salt, pepper, cayenne, lemon juice whisky, whatever spice suits you
Munge together all the ingredients except the oats; put /them/
into another bowl entirely. Then, add the meat mixture to the
oats by spoonsful until it looks right.
Lay a dishtowel on the counter; put a piece of kitchen parchment
on top of it. Mound the haggis mixture in the middle of it,
then tie the paper and cloth together to make a bag. Wind string
around the top really tightly, but you don't want the bag itself
to be too tight around the filling. Leave an extra loop of twine
for a handle to remove the bag from the pot come time.
Boil water in a big pot. Put the bag of stuff into the boiling
water, leaving the handle hanging out the side of the pot (but
not too far, lest it catch fire), and boil for an hour. It
might take less time, and/or you may need to add more boiling
water. When it's done, take it out of the pot, cut the string,
unfold the bag, and eat the stuffing!
Yeah, it's cheating, but sheep's stomachs are damned hard
to come by, even in the BA, where there's almost every kind
of whatever you'd want.
There'll be leftover meat and stuff. Put it in a ziploc bag in
the freezer, WITHOUT oats in it. Later, you can take it out,
break it up still in the ziploc (with all that suet in it, it
doesn't hold together too hard), throw in a cup or enough of
steelcut oats, munge all together (still in the ziploc), then
put the resealed ziploc into a bowl and the bowl in the microwave.
Microwave at half power for ~30 minutes, in 10-minute spurts,
between which you take the ziploc and shift it around some.
I tossed in a slosh of cheap Scotch before I uwaved it, but
you don't have to. (And I recommend, if you do add Scotch,
/don't/ put your nose right over the bag when you first open
it up again... Wheeeee!)
> | "O tempora, o mores"
> | (Oh deep-fried shrimp, oh eels...)
*grin* (Always gratifying to see a quote of one's own in
somebody else's .sig...)
- EC