What's for dinner?

hoofbeats · Post by **hoofbeats** » Sun Mar 19, 2006 7:54 pm

http://www.backwoodsbound.com/zsquir.html

Jack · Post by **Jack** » Sun Mar 19, 2006 9:24 pm

That's horrible. Squirrels, cows, monkeys, rabbits, chickens, and dogs are not meant to be food!!

(Cats, of course, however, are.)

littlejohngael · Post by **littlejohngael** » Sun Mar 19, 2006 9:46 pm

Cranberry wrote: (Cats, of course, however, are.)

Reminds me of my grandfather. He used to call my cat "taco meat."

Congratulations · Post by **Congratulations** » Sun Mar 19, 2006 9:50 pm

One of my dad's favorite jokes is to ask people if they've been to "that new Chinese joint." When the person asks which one, he says, "The Golden Retriever."

CHCBrown · Post by **CHCBrown** » Mon Mar 20, 2006 6:44 am

dog, monkey, rattlesnake, rabbit, squirrel, tongue, grasshopper (raw), grasshopper (cooked), goat, kimchee...but no haggis (yet).

My greatest issue with the Clinton Administration is that it was under his watch that the FDA banned haggis importation. As it happened in the infancy of the web, I had to console myself with a stern letter to the editor of the Albuquerque Tribune.

gonzo914 · Post by **gonzo914** » Mon Mar 20, 2006 8:10 am

CHCBrown wrote:dog, monkey, rattlesnake, rabbit, squirrel, tongue, grasshopper (raw), grasshopper (cooked), goat, kimchee...but no haggis (yet).

My greatest issue with the Clinton Administration is that it was under his watch that the FDA banned haggis importation. As it happened in the infancy of the web, I had to console myself with a stern letter to the editor of the Albuquerque Tribune.

If you haven't had any haggis yet, you might try this stuff -- Caledonian Kitchens Haggis. It's tasty, and a look at the ingredients list (Highland Beef, Hydrated Pin Oats, Water, Refined Beef Suet, Liver, Spices and Onions) shows that the more dubious parts of the sheep have been omitted. Indeed, these's no sheep in it at all, and it beats squirrel hands, or rather, hooves down.

Lamb haggis is scheduled for release this spring, but in deference to Lambchop, I will forgo the opportunity. Or at the very least, I will forgo talking about it.

CHCBrown · Post by **CHCBrown** » Mon Mar 20, 2006 8:21 am

There is a Scots lady who works at the bakery of the grocery store near my home in South Carolina who has a haggis "connection" (as she puts it).

Next January, by God, there'll be a Burns supper at my house!

Celtic983 · Post by **Celtic983** » Mon Mar 20, 2006 8:51 am

gonzo914 wrote:
If you haven't had any haggis yet, you might try this stuff -- Caledonian Kitchens Haggis.

They make some excellent haggis. At NTIF they had a food vendor (in addition to their booth) They made a haggis egg that was excellent. Just like a scotch egg but with haggis instead of sausage. Man, mouth watering just thinking about it

Lambchop · Post by **Lambchop** » Mon Mar 20, 2006 8:57 am

gonzo914 wrote:If you haven't had any haggis yet, you might try this stuff -- Caledonian Kitchens Haggis. It's tasty . . .

Yes, but what does it taste like? Is there any American product close to it? Or even remotely resembling it?

Sounds a lot like meatloaf, if you ask me. Any resemblance there?

Does the meat part, being canned, come out tasting like other canned meats? Canned corned beef hash? Dinty Moore Beef Stew?

Lamb haggis is scheduled for release this spring, but in deference to Lambchop, I will forgo the opportunity. Or at the very least, I will forgo talking about it.

MarkB · Post by **MarkB** » Mon Mar 20, 2006 9:02 am

British Poussin otherwise called spatchcock!

MarkB

Flyingcursor · Post by **Flyingcursor** » Mon Mar 20, 2006 9:03 am

Lambchop wrote:
gonzo914 wrote:If you haven't had any haggis yet, you might try this stuff -- Caledonian Kitchens Haggis. It's tasty . . .
Yes, but what does it taste like? Is there any American product close to it? Or even remotely resembling it?

Sounds a lot like meatloaf, if you ask me. Any resemblance there?

Does the meat part, being canned, come out tasting like other canned meats? Canned corned beef hash? Dinty Moore Beef Stew?

Lamb haggis is scheduled for release this spring, but in deference to Lambchop, I will forgo the opportunity. Or at the very least, I will forgo talking about it.

The problem I have with canned stuff is they either add sugar or salt.

I have enough inane drivel right here to drive up my post count.

Celtic983 · Post by **Celtic983** » Mon Mar 20, 2006 9:05 am

It taste like beef with a slight liver taste. Not too much as I cannot stand liver. I have heard that the closest american dish taste wise is boudin, but i haven't had enough boudin to really judge.

Lambchop · Post by **Lambchop** » Mon Mar 20, 2006 9:07 am

Flyingcursor wrote:
Lambchop wrote:
gonzo914 wrote:If you haven't had any haggis yet, you might try this stuff -- Caledonian Kitchens Haggis. It's tasty . . .
Yes, but what does it taste like? Is there any American product close to it? Or even remotely resembling it?

Sounds a lot like meatloaf, if you ask me. Any resemblance there?

Does the meat part, being canned, come out tasting like other canned meats? Canned corned beef hash? Dinty Moore Beef Stew?

Lamb haggis is scheduled for release this spring, but in deference to Lambchop, I will forgo the opportunity. Or at the very least, I will forgo talking about it.

The problem I have with canned stuff is they either add sugar or salt.

I have enough inane drivel right here to drive up my post count.

I see. So, are you wondering what I'm doing posting today? And why I'm not in Orlando?

The Weekenders · Post by **The Weekenders** » Mon Mar 20, 2006 9:11 am

An old friend, who I haven't seen for years, once offered me some head cheese. Now, what I had ever seen of head cheese was the awful looking stuff at a local deli which looked like strange shaped meat bound by gelatinous goo, so I stammered a bit. But, knowing that my friend was an absolute fusspot about clean and wholesome food, and that he came from a forest settlement in Northern Louisiana of very interesting folks whose heritage was escaped slaves and Indians, I demurred, as everything he had ever cooked was fantastic. Delicious. Looked nothing like the stuff in the deli but rather, like a flat meatloaf in a roasting pan.

Oh yeah, and I had delicious venison steaks for dinner on Saturday. They looked like lamb shoulder chops, were nearly as tender and required no pounding. Best I ever had. My brother-in-law musta got 'im in one shot so the meat was sweet not gamy (it tastes stronger when they run away and pump blood and adrenalin into their tissue, or so the hunters say).

Squirrel meat? Nevairrrr!

Tyler · Post by **Tyler** » Mon Mar 20, 2006 9:32 am

Just make sure your haggis is of the "free-range" variety...
you don't want none o' thems whats grown on a farm and fed steroids!