Re: was Haggis/now history of food

Ever notice how many exotic 'meats' are described as tasting like chicken?

About this haggis:  Scotland must have an extremely short growing season.
Plus, it appears to be 90% rock and the timber line is so low.  I think it's
interesting that people actually live there in the winter.  Even more
curious is that people fought over it.
Stunning in the summer, but.....
Janet

on 12/15/2002 2:41 PM, David Franzman at dfranzma@pacbell.net wrote:

> Lye is a preservative if used in small doses and a horribly painful death
> in used in large quantities.
> 
> Pam's other question comes mainly from history of what was available for
> folks in certain regions.  Now of course we go to grocery stores and
> purchase foods from around the world.  In times before refrigeration and
> and modern transportation you ate what you had.  If you're starving that's
> sheeps stomach looks pretty good.  It's also a handy bladder for stuffing
> other goodies into it and you have a large sausage.  When depending on the
> local environment for substanence you don't waste anything.  Food around
> the world is an interesting topic.  Grubs, baby birds, monkey brains,
> blood sausage all of these delicacies are based on what was available at
> the local level and now since we are mixed all around the world they are
> brought to us through cultural exchange.  The same folks who bring us dim
> sum also bring us monkey brain.  We get snitzel and potato pancakes from
> the same folks who give us blood sausage.  My love for goose liver pate is
> in complete knowledge that the best pate comes when the goose is forced
> fed corn until their stomachs explode.
> 
> Margaret, I worked for a Danish chef who hailed from the old country and
> while perusing his old cookbooks noticed a picture of just born baby birds
> with their eyes still closed arrayed neatly on a plate and garnished very
> tastefully.
> 
> We all know of course that the best sausage is stuffed into pigs
> intestines.
> 
> It's what you're used to.  Believe me Pam, Hindu's think Texans are real
> weird for eating steak.  By the way, ever try rattlesnake?  Understand it
> tastes like chicken!
> 
> DF
> 
> "Pamela J. Evans" wrote:
> 
>> Excuse a silly question, but isn't lye poisonous??
>> Who dreams up these culinary nightmares??
>> 
>> ---------- Original Message ----------------------------------
>> From: Evelyn Ford <eafrn1@yahoo.com>
>> Reply-To: gardenchat@hort.net
>> Date:  Sun, 15 Dec 2002 04:58:41 -0800 (PST)
>> 
>>> About 35 years ago I lived in Minneapolis and had many
>>> friends of Norwegian descent. If you think Haggis
>>> sounds bad, try Lutefisk...which literally means lye
>>> fish. It's Cod fish soaked in a lye solution before
>>> cooking. This is a popular treat (?) for many
>>> Scandinavians. Personally, it stinks, and if not
>>> cooked right can turn into a slimy mess... Phew!! The
>>> only good thing about the Lutefish I've tried was the
>>> creamy, rich sauce used to pour over it!. Guess it all
>>> depends on what you're used to ;-)
>>> 
>>> Evelyn
>>> zone 6 Southern MO
>>> 
>>> --- Kitty Morrissy <kmrsy@earthlink.net> wrote:
>>>> Sounds similar to something I had once in Toronto.
>>>> Went to an authentic
>>>> Greek restaurant.  Asked the waiter to suggest
>>>> something, because the menu
>>>> was written in Greek.  He suggested his favorite.  I
>>>> said, "What is it?"
>>>> He said, "Is meat".  "What kind of meat?", I asked.
>>>> "Is lamb, how you say?
>>>> Delicacy.  Very Good.", he says.  He'd just gotten
>>>> off the boat and didn't
>>>> have much of a grasp of the language yet.  So I
>>>> ended up with tripe,
>>>> entrails, brains, what-have-you, stuffed into a
>>>> casing wrapped in cabbage
>>>> leaves or something.  Still not knowing, though, I
>>>> tried it and just about
>>>> upchucked right there.  I made my brother-in-law
>>>> trade plates with me
>>>> because the b...d knew what I was getting (he speaks
>>>> Greek) and just sat
>>>> there being of no help at all.
>>>> 
>>>> Kitty
>>> 
>>> 
>>> 
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>> 
>> --
>> Pam Evans
>> Kemp TX/zone 8A
>> --

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