Hylander Time!! :D

Celticfest!

http://www.celticfest.org/images/celticfestlogo.jpg

Haggis for all!

Traditional Haggis:

1 sheep's pluck (stomach bag)
2 lb.. dry oatmeal
1 lb. suet
1 lb. lamb's liver
2 1/2 cups stock
1 large chopped onion
1/2 tsp. cayenne pepper, Jamaica pepper and salt

Boil liver and parboil the onion, then mince them together. Lightly brown the oatmeal. Mix all ingredients together. Fill the sheep's pluck with the mixture pressing it down to remove all the air, and sew up securely. Prick the haggis in several places so that it does not burst. Place haggis in boiling water and boil slowly for 4-5 hours. Serves
approximately 12.

*YACK!*

I'll be there, man. I never miss it and look forward to it every year. I don't, however, look forward to driving in circles and cursing the lack of ample parking. Oh well. The Celts have endured worse. Slainte.

Is it Kosher? :)

Faxman..

If I knew what was going on this weekend.... I would meet up with you downtown. But I have a feeling I'll be working on the house... AGAIN. :)

You think Celtic Fest is bad? Have you been to MusikPEST... I mean Musikfest? ;)

BTW.. there should be good parking now with 2 parking garages downtown and within walking distance of the festivities.

Traditional Haggis with [sic] "Jamaica pepper".

Uhm, ok.... those ancient Celts get over to Jamaica much?

http://pharm1.pharmazie.uni-greifswa...r/koeh-239.jpg

Jamaica Pepper - Pimenta dioica
AKA - "Allspice"

It was imported from the West Indies.

To my knowledge, they've been making Haggis for longer than they knew that Jamaica existed.

That recipe doesn't seem too "authentic..." :)

Mmmm. sheep stomach.

http://www.cigaraficionado.com/Graph...per/haggis.jpg

OK "TRAPANI"! =P

1) Traditional does not necessarily mean "authentic"
2) Haggis is thought to have originated in Scandanavia
3) Columbus visited Jamaica in 1494
4) Most original Haggis recipe's call for "spices" - most today use Jamaica Peppers (Allspice)
5) Haggis become 'known' as a Scottish tradition, literally, with Robert Burns "Address to a Haggis"

Fair fa' your honest, sonsie face,
Great chieftain o' the puddin-race!
Aboon them a' ye tak' your place,
Painch, tripe, or thairm:
Weel are ye wordy of a grace
As lang's my arm.

The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o' need,
While thro' your pores the dews distil
Like amber bead.


His knife see rustic Labour dight,
An' cut ye up wi' ready slight,
Trenching your gushing entrails bright,
Like onie ditch;
And then, O what a glorious sight,
Warm-reekin', rich!

Then, horn for horn, they stretch an' strive:
De'il tak' the hindmost! on they drive,
Till a' their weel-swall'd kytes belyve
Are bent like drums;
Then auld Guidman, maist like to rive,
"Bethankit!" hums.

Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak' her spew
Wi' perfect sconner,
Looks down wi' sneering, scornfu' view
On sic a dinner?

Poor devil! see him owre his trash,
As feckless as a wither'd rash,
His spindle shank a guid whip-lash,
His nieve a nit;
Thro' bluidy flood or field to dash,
O how unfit!

But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie nieve a blade,
He'll mak' it whissle;
An' legs, an' arms, an' heads will sned
Like taps o' thrissle.

Ye Pow'rs, wha mak' mankind your care,
And dish them out their bill o' fare,
Auld Scotland wants nae skinking ware,
That jaups in luggies;
But, if ye wish her gratefu' prayer,
Gi'e her a Haggis!



The haggis became well-established in the Scottish culinary scene, not as a star dish but as an everyday staple. In The Social Life of Scotland in the Eighteenth Century, H. Grey Graham describes the town life of the well-to-do in Glasgow. Men of letters, doctors, merchants "... were allured from their abodes as readily as jovial tradesmen to their favorite taverns, where they could have their much-loved banquets of hen broth, black beans, a haggis, a crab pie, with ample punch ... " It was the success of Burns' mock-heroic verses that gave the haggis its special prominence in Scottish life.


"Haggis is an ancient and treasured Highland delicacy - a sort of sausage made from sheep's blood and organ meats mixed liberally with oatmeal, spices, sewn into a sheep's stomach, and boiled until it solidifies. Yum.


In antiquity, of course it was a nourishing and cheap source of protein, iron, and of course, dietary fiber. In contemporary practice it's chief function is to gross people out and serve as a test of intestinal fortitude at Burns Night celebrations , a sort of barbaric, ritualistic annual party held by Scots, Scottish-Americans, and, no doubt, Scottish-Canadians to celebrate the birthday of Robert Burns, romantic poetry, and general Scottishness.


Liberal quantities of single-malt whiskey are always served with haggis, because no one could possibly eat it without."

--Popple, Highland historian and culinary consultant

BTW, Hy, your sig makes me cry.

Bribo,

Which part?

I think your sig is too small and not flashy enough. It needs to be animated and twitch.

Anyway, I think we've proven my point. "Jamaica pepper" is a modern addition.
Authentic, original, traditional recipes include locally available spices.

Quote:

---

Originally posted by [AK]Hylander
Bribo,

Which part?

---

The 132k part. ;)

Squidly,

OK - I'll work on the animation part this weekend. I'm not very good with FLASH, but I could try something in florescent flickering and music such as "Who let the dogs out".

BTW... the original post said "TRADITIONAL"... it did not say "authentic" or "original". You could have a tradition of drinking egg-nog at Christmas... but the recipe could be different than the so called "original" or "authentic" version which would be nearly impossible to verify regardless. I also suppose it depends on what you consider "modern" since it's very likely they had Jamaica pepper before the United States even existed.


Bribo... OK, as I told Squidly... I'll work on making it bigger and better. If the 132k is making you cry... it's probably because you use a "CABLE" connection. :D

Thanks for the input!

Bah.

^^^^^
What he said!