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Posted: Thu Jan 24th, 2013 03:29 |
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31st Post |
jk![]() ![]()
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Judith wrote:Lol. Haggis is yummy! A local butcher makes beef olives stuffed with haggis instead of the usual sausagemeat and they are great. Also does them stuffed with oatmeal. Mmmm... Another popular way of cooking haggis is Chicken Highlander. Chicken breast stuffed with haggis then wrapped in bacon and served with a whisky cream sauce. Yum! Hope you are practicing the recipes as the second sounds good. Look forward to tasting ![]() Trust you are enjoying the white stuff. High winds and 6-12C here!
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Posted: Thu Jan 24th, 2013 03:52 |
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32nd Post |
Robert![]() ![]()
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KenRay wrote:Robert; Hunting Haggis sounds a lot like hunting Snipe except hunting Snipe is usually done at night. Ah, they hunt rabbits at night here, the lads I used to work with made powerful spot lamps and carried car batteries into the fields, together with small (.22) rifles, they shine the lamp at the rabbit, which for some reason stops and stares at the lamp, providing a sitting target for the pot. They also used Lurchers, a cross between a Greyhound and an Alsatian or Collie which makes for a fast hunting dog which they breed themselves.
____________________ Robert. |
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Posted: Thu Jan 24th, 2013 04:09 |
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33rd Post |
Robert![]() ![]()
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I just read by coincidence an article on the BBC news website which says that the import of the poor Haggis is banned in America, something to do with the ingredients? Shame on the USDA! ![]() Perhaps some live Haggis could be introduced into a Northern mountainous parts of America which share a similar climate with that of their native Scotland. Then they could catch their own, no need to import them. But perhaps the Bears would catch them...
____________________ Robert. |
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