Not all that different from what we do with haggis
Never had haggis, but now I am interested
Not all that different from what we do with haggis
I've always wanted to try haggis! But my understanding is that REAL haggis is not available in the US, due to FDA restrictions... (Anybody know for sure if that's true?)Never had haggis, but now I am interested
http://www.scottishgourmetusa.com/product/Hamilton-highland-haggis-in-USA/haggis-usaI've always wanted to try haggis! But my understanding is that REAL haggis is not available in the US, due to FDA restrictions... (Anybody know for sure if that's true?)
Awesome! Do we have a real Scot in the house to authenticate this haggis?
Oh Juan, yes we do!!!Awesome! Do we have a real Scot in the house to authenticate this haggis?
I never heard of Haggis before and thought we were way off the tracks on this thread but after looking it up and seeing images it really is a medieval horror...
Most of the English think the same way, but I rather like it (or maybe the whisky that goes with it).
Well the 3 people in my house enjoyed Haggis this Sunday, namely, me (English), my son (English also) and my girlfriend (Afro-Caribean).
Accompanied by Innis and Gunn ale (Scottish) and a wee Jura 10 year Origin single malt (Scottish). Also mashed potatoe (sorry forgot to buy the swede or rotabeger if that's how you spell it in USA) brocolli, carrots, pak chou (Chinese veg) and my own lamb gravy (seasoned with Worcester sauce - English).
Real multi-ethnic meal.
I know that company, the stuff they sell is pretty good,Awesome! Do we have a real Scot in the house to authenticate this haggis?
Back to the original idea...Countess is bored on her long ride so she sticks needles into her seamstresses breasts and drinks her blood...
Not all that different from what we do with haggis
Yikes! I had no idea witch fat had so many uses. How do they collect it?LITTLE BRAMPTON BBQ
Some of the witches from the Eastwick coven were spared the hangman and packed off to Little Brampton for BBQ duty. Only the young tender ones with ample meat were selected to help feed the starving masses after a day out at the hangings. According to Fanny Haddock's "Witch Recipes" the best way to spit roast a young witch alive was to get the insertion of the skewer exactly right at the start of the preparation. Here you can see "Big" Brenda, the cousin of the butcher's wife on the far left, doing just that.
View attachment 499687
According to Fanny the pole must have a point but not too sharp and be coated with a mix of witch fat and natural coagulants. Having selected the entry point great care must be taken to avoid all major organs before the tip reappears. Her book has many diagrams to assist the beginner. It goes on to say that the secret of a good roast is to maintain a constant temperature of the fire by regular dousing with water. The witch must also be basted often with previously stored witch fat and turned regularly. The longer the witch is alive during roasting the more succulent her meat will be.
(Some characters borrowed from Demontroll)
the middle piglet is really upset with the view she has as she is roasted but says nothing...LITTLE BRAMPTON BBQ
Some of the witches from the Eastwick coven were spared the hangman and packed off to Little Brampton for BBQ duty. Only the young tender ones with ample meat were selected to help feed the starving masses after a day out at the hangings. According to Fanny Haddock's "Witch Recipes" the best way to spit roast a young witch alive was to get the insertion of the skewer exactly right at the start of the preparation. Here you can see "Big" Brenda, the cousin of the butcher's wife on the far left, doing just that.
View attachment 499687
According to Fanny the pole must have a point but not too sharp and be coated with a mix of witch fat and natural coagulants. Having selected the entry point great care must be taken to avoid all major organs before the tip reappears. Her book has many diagrams to assist the beginner. It goes on to say that the secret of a good roast is to maintain a constant temperature of the fire by regular dousing with water. The witch must also be basted often with previously stored witch fat and turned regularly. The longer the witch is alive during roasting the more succulent her meat will be.
(Some characters borrowed from Demontroll)
Older, hanged witches were often sold for their fat content. The plumper the old witch the better. With a sharp knife remove as much skin and fat as required. Place in a large boiling pan with sufficient water to cover and bring to the boil then simmer for a few hours until all the solids have separated out. When the "rendering" appears complete filter the contents of the pan through a fine cloth into storage jars. When the liquid has cooled it will solidify into pure witch fat which had many uses.Yikes! I had no idea witch fat had so many uses. How do they collect it?
the middle piglet is really upset with the view she has as she is roasted but says nothing...
Older, hanged witches were often sold for their fat content. The plumper the old witch the better. With a sharp knife remove as much skin and fat as required. Place in a large boiling pan with sufficient water to cover and bring to the boil then simmer for a few hours until all the solids have separated out. When the "rendering" appears complete filter the contents of the pan through a fine cloth into storage jars. When the liquid has cooled it will solidify into pure witch fat which had many uses.