hummus is made from chick peas....not the same as haggis
Haggis is small bipedal mammal native to northern Scotland.
There are many recipes, but it is normally made with the following ingredients: sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately an hour.
Haggis somewhat resembles stuffed intestines (pig intestines otherwise known as chitterlings or the kokoretsi of traditional Greek cuisine.), sausages and savoury puddings of which it is among the largest types. As the 2001 English edition of the Larousse Gastronomique puts it, "[a]lthough its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour." (p592)
Most modern commercial haggis outside Scotland is prepared in a casing rather than an actual stomach. There are also meat-free recipes for vegetarians: these are designed to taste like the meat-based recipes.
It is often asserted (e.g., on the packaging of MacSween's haggis) that the dish is traditionally served with "neeps and tatties" (Scots: turnip and potatoes; these are boiled and mashed separately) and a "dram" (ie. a glass of Scotch whisky). However, it might perhaps be more accurate to describe this as the traditional main course of a Burns supper, since on other occasions haggis may be eaten with other accompaniments. Whisky sauce (made from thickened stock and Scotch whisky) has recently been developed as an elegant addition.
i was scuba diving once and a humongous grouper came up next to me. it's head was as big as mine. it was really cool. it kinda appeared out of nowhere and when i turned my head to the right, he was all the sudden RIGHT THERE and i was like ***!! but he just stared at me and was calm.
Last edited by Kristia: 07-19-2007 at 12:37 PM.
Casual Clam was busted a few months ago for selling fake grouper. I usually go to the restaurant just south of it, Sunset Grill once or twice a week.
Yep. Paid the fine, too. Funny thing is that all of the boxes and invoices from the supplier are marked "grouper". They also pay the supplier the price for grouper. Short of a restaraunt cook running a DNA check on what the get from suppliers. you'll never know if the fish is grouper or if the hamburger is beef.
Personally, it sounds like the supplier is the one that's being unethical.
The Clam doesn't sell grouper any more. It's not worth the hassle from the State.
The worst thing that I tried recently was an appetizer at a wedding reception last night. It was a traditional Polish "dish" of shredded chicken, peas and carrots in unflavored gelatin. It was like a jell-o cup, but nasty.