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Old 02-08-2005, 03:40 AM   #11
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Glad you liked my home town - but I never like 'jokes' about my national cuisine... and I'm sure if you changed the words to reflect Mexican cuisine or West African or Tunisian or Spanish - it would cease to be funny and might be considered non-PC rather than funny?

I mean, I never laugh at the stereotypes of fat Americans who only eat MacDonalds and drink from Starbucks - simply because I KNOW it is a stereotype and untrue. 8)

Haggis is an acquired taste, I grant you - BUT - no more than curried goat or some of the more earthy French sausages... you missed a treat and I shall think of you when we have haggis with chappit tatties and bashed neeps this Thursday when my sister is coming for dinner.
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Old 02-08-2005, 06:35 AM   #12
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I agree completely - the reason I was using quotes was because I thought it would be evident the phrases were sattirical.

Yes - I laugh at everything we stereotypical Americans eat as often as I can. I also enjoy a good laugh at both my own and at other's expenses. Life is too short to worry about other's insecurities... or to filter humor.

I truly did mean it in jest and not as a slam on your national heritage.

I'm going back to my Egg Mcmuffin and triple Mocha Latte Chai Expresso Caramel Iced Coffee.

Have a good day.
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Old 02-08-2005, 07:38 AM   #13
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Quote:
Originally Posted by Bupo107
.

I truly did mean it in jest and not as a slam on your national heritage.

I'm going back to my Egg Mcmuffin and triple Mocha Latte Chai Expresso Caramel Iced Coffee.

Have a good day.

WOW - people really eat that stuff? (That's a joke, btw)

Enjoy your day, too. 8)
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Old 02-08-2005, 08:59 AM   #14
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See the movie "Supersize Me" if you already haven't.

Great documentary and a pretty ugly indictment of McDonald's as well!
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Old 03-21-2005, 10:35 AM   #15
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Post Pan Haggis

Pan Haggis

Yield: 6 servings

Ingredients
1 lb Pig's or lamb's liver
3 Onions
5 oz Minced suet
1/2 Pt. water
3 oz oatmeal
1 ts Salt
1/2 ts Pepper



Instructions 1. Simmer liver and onions in stock for 30-40 minutes. Put oatmeal in a heavy pan over heat or under the grill, and toast until nicely browned. When the meat is cooked, remove from pan, keeping liquid. Mince liver and onions, add oatmeal, suet, salt and pepper. Moisten with sufficient liquid to give a softish consistency, put in a greased pudding basin and cover with a double lid of foil, and steam for 3 hours.

Now, you probably don't have a pudding basin (I'm not sure what one is).

From "The Highlander's Cookbook," by Sheila MacNiven Cameron, here is an alternate method:

Turn into a greased Pyrex bowl. Cover with two or three layers of foil. Steam on a rack in a pan of boiling water for two hours, adding more boiling water as it boils away.
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Old 03-21-2005, 10:39 AM   #16
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A pyrex bowl can be a pudding basin!
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