I am too busycraving rootbeer and graham crackers to care.
(
Mystery_Bob,
Sun 14 Mar 2004, 2:38,
archived)
germans hate root beer.they say it tastes like something at the dentist's.
just passing that on, not agreeing with it. I love root beer. with pizza. REAL pizza. mmm.
(just passing that on, not agreeing with it. I love root beer. with pizza. REAL pizza. mmm.
zog why change it now?,
Sun 14 Mar 2004, 2:41,
archived)
Real pizza.....like in Italy?
Actually I cannot stand root beer - it tastes incredibly medicinal.
However, coming from a country that likes to eat offal chopped up and stuffed inside a sheep's stomach, I can't really criticise anybody else.
(Actually I cannot stand root beer - it tastes incredibly medicinal.
However, coming from a country that likes to eat offal chopped up and stuffed inside a sheep's stomach, I can't really criticise anybody else.
Mystery_Bob,
Sun 14 Mar 2004, 2:43,
archived)
what is haggis anyway?I mean, everyone's all like "ewww, it's sheeps stomachs!" but what the hell do they think hot dogs are? and sausage skin is intestine too, so what's the big deal?
( zog why change it now?,
Sun 14 Mar 2004, 2:47,
archived)
My point exactly.If it tastes good, who cares what it is made from - that's my motto.
"1 sheep's pluck (stomach bag)
2 lb.. dry oatmeal
1 lb. suet
1 lb. lamb's liver (you can substitute a selection of organ meats)
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."
("1 sheep's pluck (stomach bag)
2 lb.. dry oatmeal
1 lb. suet
1 lb. lamb's liver (you can substitute a selection of organ meats)
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."
Mystery_Bob,
Sun 14 Mar 2004, 2:53,
archived)