Re: tradition. now haggis

Yes, it's something revolting like that.  Now who is the first person to think - "gee, doesn't that sound tasty?"  Maybe the same guy who invented Scotch and had been sampling it all night?  Scary.

:-O


---------- Original Message ----------------------------------
From: Maria Olshin <marolsh@ptd.net>
Reply-To: gardenchat@hort.net
Date:  Sat, 14 Dec 2002 20:43:09 -0500

>Isn' it sheep's liver and such mixed with oatmeal and boiled in a sheep's
>stomach? Yum.
>
>
>> From: David Franzman <dfranzma@pacbell.net>
>> Organization: Pacific Bell Internet Services
>> Reply-To: gardenchat@hort.net
>> Date: Sat, 14 Dec 2002 10:00:46 -0800
>> To: gardenchat@hort.net
>> Subject: Re: [CHAT] tradition. now pizza
>> 
>> haggis
>> 
>> Margaret, I helped make Haggis one time for a party of 200 when I was an
>> Executive
>> Sous Chef for a hotel.  Don't ask me the recipe as I was not the lead on this
>> one.
>> Anyway do you enjoy it?  Still eat it?  I found it to be um...interesting!
>> 
>> DF
>> 
>> Margaret Lauterbach wrote:
>> 
>>> Okay, guys.  I've been enjoying this talk of great Italian food (my ethnic
>>> foods are haggis and boiled everything), but friends owned a very good
>>> Italian restaurant in Colorado, and they said the secret to the crust is
>>> when the flour was milled.  It has to be fresh, but not too fresh
>>> IIRC.  Margaret L
>>> 
>>>> The Pagliai's pizza I spoke of earlier is made like that and the crust
>>>> is hand tossed still, not rolled--and the dough made fresh every
>>>> day...I'm thinking Pagliai's is cooking tonight!!  Rock on! Melody, IA (Z
>>>> 5/4)
>>>> 
>>>> "The most beautiful thing we can experience is the mysterious."
>>> 
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--
Pam Evans
Kemp TX/zone 8A
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