Re: was Haggis/now history of food
Janet, I've seen several TV garden tours in Scotland, and they can grow
things that are not hardy here. So I went to Wunderground to check some
statistics. For a few of the major cities, the average winter lows are not
even below freezing. The days are pretty short this time of year, but that
means the days are extra long in summer, and with all the rain they get,
they can grow a huge variety of plants. High humidity can be unpleasant in
cold weather, but at least in populated areas, the weather doesn't sound
Linda in Wyoming
> 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
> interesting that people actually live there in the winter. Even more
> curious is that people fought over it.
> Stunning in the summer, but.....
> on 12/15/2002 2:41 PM, David Franzman at email@example.com wrote:
> > Lye is a preservative if used in small doses and a horribly painful
> > 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
> > sheeps stomach looks pretty good. It's also a handy bladder for
> > other goodies into it and you have a large sausage. When depending on
> > 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
> > 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
> > 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
> > with their eyes still closed arrayed neatly on a plate and garnished
> > 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
> > 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 <firstname.lastname@example.org>
> >> Reply-To: email@example.com
> >> 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 <firstname.lastname@example.org> 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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