Recipes I don't want to eat

[offline]

Haggis

* 1 cleaned sheep or lamb’s stomach bag
* 2 lb. dry oatmeal
* 1 lb. chopped mutton suet
* 1 lb. lamb’s or deer’s liver, boiled and minced
* 1 pint (2 cups) stock the heart and lights of the sheep, boiled and minced
* 1 large chopped onion
* ½ tsp. each: cayenne pepper, Jamaica pepper, salt and pepper

Toast the oatmeal slowly until it is crisp, then mix all the ingredients (except the stomach bag) together, and add the stock. Fill the bag just over half full, press out the air and sew up securely. Have ready a large pot of boiling water, prick the haggis all over with a large needle so it does not burst and boil slowly for 4 to 5 hours. Serves 12.

Haggis did NOT originate in Scotland. It was known in Ancient Greece, Rome, France and England. Until Burns wrote his Address to a Haggis in 1786 there was nothing that made it peculiarly Scottish. Now – 200 years later – most people believe haggis to be both Scottish and tasty.

[yoda313]

Hello,

So that's what it is huh??? I've heard of it but never knew what it was.....

Kevin

[AlecWest]

Eccchhh. How about Cajun cuisine?

Sautéed Alligator Medallions in Dijon Mustard Sauce


1 pound alligator meat
4 extra large eggs, beaten
1½ cups all purpose flour, seasoned with salt and pepper
½ cup drawn butter

Trim fat from alligator meat. Cut meat into small medallion- like pieces and tenderize with a meat mallet until very thin. Dredge the medallions in seasoned flour making sure the meat is completely coated. Dip each piece into beaten eggs. In a hot sauté pan, quickly sauté with butter until golden brown on both sides. Drain and serve with Dijon Mustard Sauce. Garnish with lemon wedges and parsley.

Dijon Mustard Sauce

1 cup mayonnaise 1 teaspoon soy sauce
1 tablespoons Dijon mustard 1 teaspoon lemon juice

Combine all ingredients and mix well.

[MOVIEGEEK]

Crock Pot Lima Beans & Ham

1 pound of dry lima beans (soak overnight)
1 large onion, chopped
1 large green pepper, chopped
1 teaspoon of dry mustard
1 teaspoon of salt
1 teaspoon of pepper
1/4-1/2 pound of ham or bacon, cut in sm. pieces
1 cup of water
1 can of tomato soup

Put all ingredients in crock pot. Stir together well. Cover and cook on low for 7-10 hours. (High 4-5 hours). Serve with wedges of hot corn bread. This recipe may be doubled for the 4 1/2 quart crock pot.

I can't stand lima beans!My Mom used to make this dish and I wouldn't eat it.

[ViRaL1]

scrapple
Dictionaryscrap·ple (skrăp'əl)
n.
A mush of ground pork and cornmeal that is set in a mold and then sliced and fried.

[ViRaL1]

Souse

Head cheese, also called souse and brawn, is a jellied loaf or sausage. Originally it was made entirely from the meaty parts of the head of a pig or calf, but now can include edible parts of the feet, tongue, and heart. The head is cleaned and simmered until the meat falls from the bones, and the liquid is a concentrated gelatinous broth. Strained, the meat is removed from the head, chopped, seasoned and returned to the broth and the whole placed in a mold and chilled until set, so it can be sliced.

[stiltman]

Crock Pot Lima Beans & Ham

I can't stand lima beans!My Mom used to make this dish and I wouldn't eat it.

Same here. I went without dinner evey night (once/twice a month) because I couldn't stand them...Still hate them

[thecoalman]

Tripe Soup (AKA Cow's Stomach Lining)

1 lb. tripe
1 onion
1 clove of garlic
1 cup of flour
2 eggs
4 cups of water
1 tea spoon salt
1 table spoon vinegar
Wash the tripeand boil it in a pot together with the onion for about 20 minutes. Throw away the onoin and put the cooked tripe on the side.
Beat up the egg with the flour and pour the mixture into a pot . Heat it up, but don't let it boil. Dice the tripe and add it to the soup. Cook 5 more longer, than serve
for the Garlic Vinegar:

mash the garlic with a fork or in a mortar and fill it up with vinegar. Let the people pour this concoction over their soup as they like it.


-or better yet-

STUFFED PIG'S STOMACH (HOG MAW)

INGREDIENTS

1 large pig's stomach, well cleaned of all fat
1 pound fresh link sausage, cut into 1/2-inch slices
1 pound smoked linked sausage, cut into 1/2-inch slices
6-8 medium potatoes, peeled and cut into 1/2-inch cubes
2 medium onions, coarsely chopped
2 tablespoons fresh parsley, chopped (or to taste)
Salt and pepper to taste (go easy on salt depending on sausage)
3 tablespoons flour, mixed with 3 tablespoons cool water until smooth to make a paste (slurry)
Mix together sausages, potatoes and onions. Add parsley, salt and pepper. Sew small opened end of stomach with cooking twine to close. Stuff sausage mixture into stomach, pressing well with each addition. Stomach has a lot of elasticity and will stretch to almost any size necessary. When all stuffing has been placed inside, close open end with twine.

Place stuffed stomach in shallow roasting pan. Roast in preheated 350° F oven until potatoes are tender (check by inserting thin sharp knife into middle) about 2 hours. Baste about every 20 minutes with water or pan juices.

Remove stomach from roasting pan. Drain off most of the fat. Make the flour paste in a small bowl. Place pan on burner on top of stove. Add 2 cups of water and bring to a boil, scraping up all of the browned bits in the bottom of the pan. Gradually add flour paste, whisking rapidly and constantly, until the gravy thickens.

To serve, slice stomach into 1 inch thick slices. Pass gravy separately

[offline]

Sheep's Head and Rotting Shark

In February the people of Iceland celebrate an old tradition called Thorrablot—a festival of feasts. The feast is comprised of some unusual delicacies: rams' testicles, sheep's heads, and rotting shark. Although these dishes strike most outsiders as vile, for Icelanders the feasts are potent ways to preserve their Viking heritage.

It also provides a bonding experience for Icelanders. "By eating these foods—which can be hard to eat—you prove your tie to the community," Rothschild said.

Another revolting dish is sheeps head soup, A once common
Australian dish

1 sheep's head and trotters
1 lb. (450g) scrag of mutton
1 lb. (450g) turnips
1 lb. (450g) carrots
1 lb. (450g) onions
4 oz. (125g) pearl barley
8 pints of cold water
salt and pepper
1 tsp. chopped parsley

Cooking Instructions:

Wash, peel and quarter the vegetables
Put the sheep's head and trotters in a pan of cold water and bring slowly to the boil

Throw away the water
Put 8 pints of cold water into the pan with the sheep's head and trotters, add a little salt and bring slowly to the boil
When they are boiling, skim the stock and lower the heat
Simmer the meat gently for 3 hours, removing the scrag and trotters after two hours. Cut the meat from the scrag
When the stew is done, put back the meat and trotters, add the parsley and season to taste

After cooking for about five minutes, put the sheep's head, trotters and
vegetables into a serving dish and ladle the broth into soup bowls

[bazooka]

Sheep's Head and Rotting Shark

No thanks

[thecoalman]

Here's a local Favorite---- How to Cook a Carp

Ingredients and Hardware:

1 carp
1 2x4
1 nail
1 Hammer
Seasonings


Take 2x4 roughly the length of Carp and place on table.
Place Carp on 2x4
Hammer nail through Carp's head to firmly attach carp to 2x4.
Season and bake in oven at 325 degrees for 1 hour
Remove nail from carp's head, Be carful it will be hot.
Throw carp away and eat 2x4.

[offline]

Place Carp on 2x4

I let a carp go in a mate's swimming pool.
It has not been chlorinated since then and
now it is two years later. There is movement
in the pool (despite it being opaque with algae)
so it's still alive. No one dares to go try and catch
it. Could be hugh by now

[thecoalman]

Place Carp on 2x4

I let a carp go in a mate's swimming pool.
It has not been chlorinated since then and
now it is two years later. There is movement
in the pool (despite it being opaque with algae)
so it's still alive. No one dares to go try and catch
it. Could be hugh by now

Go for a swim I doubt it has grown, fish adapt to there enviroment. Goddamn things around here get to be almost 3.5 feet long in the river. Sucks when you latch onto one because you don't want to let it go until you know what it is, don't want to miss that once in a life time catch.

[thecoalman]

Looks Yummy good thing they warned me, BTW I haven't altered it that's how it is in the mag.

[offline]

ewww.

A fresh water man huh? Well I'm a salty myself. Less art in the cast but more fight in the bite .

You should come
with us when we go salt water fishing the South. That is where they filmed the real shark sequences for Jaws. It is nothing to have your whole rig ripped out of your arms. It gets a bit hairy in the gulf but after you drink too much it does not matter .

[thecoalman]

with us when we go salt water fishing the South. That is where they filmed the real shark sequences for Jaws. It is nothing to have your whole rig ripped out of your arms. It gets a bit hairy in the gulf but after you drink too much it does not matter .

I know it's nothing to compare to the size of open water but there is some pretty big fish swimming not more than 100 yds. from me.


This is the one everyone wants.....
http://images.google.com/images?q=muskellunge&hl=en&lr=&safe=off&sa=N&tab=wi

[Craig Tucker]

Haggis is actually pretty nice, another thing that tasted good but sounds pretty nasty is black pudding. It is basically fried congealed pigs blood and fat. Yum, lovely with a good British fry-up.

[Conquest10]

There is a similar Mexican dish of pig intestines fried up in its own blood.

[Gorganzola]

Haggis is actually pretty nice, another thing that tasted good but sounds pretty nasty is black pudding. It is basically fried congealed pigs blood and fat. Yum, lovely with a good British fry-up.

...and I though the colonists founded this country because of religious persecution.

[thecoalman]

Haggis is actually pretty nice, another thing that tasted good but sounds pretty nasty is black pudding. It is basically fried congealed pigs blood and fat. Yum, lovely with a good British fry-up.

...and I though the colonists founded this country because of religious persecution.

That's quite a theory but very plausible.

[offline]

Gorganzola,

Man, I'm with you and the Pilgrims. Haggis yuck !!
Feel free to send me to a penal colony. Oh, I'm already
in one

[Guest]

I'd try the haggis as there is no particularly disgusting organ involved.What are "lights"?those could be bad.Sounds like a sugar coating of something gross.

I used to cook in a Korean restaurant.Have tried tripe soup.Its ok.Tried bamboo beetle grubs when trekking through Thailand.They were quite good. Fried with a little oil and salted they tasted like bacon. I wont eat nervous tissue or gutty-wuts.Intact anyway.which brings us to an important point.Hot dogs.The shit then goes into those,man! You got parts in there far worse than haggis.

[Capmaster]

I wont eat nervous tissue

Kuru or CJV?

[Guest]

Kuru.Man my last trip to Borneo was wild.

[Capmaster]

Kuru.Man my last trip to Borneo was wild.

Still dining that way there?

[Guest]

There still are some isolated tribes I believe.

[Capmaster]

There still are some isolated tribes I believe.

Funerary, like New Guinea highlands was? Or other reason?

[offline]

Lights = eyes.
Sweetbread = pancreas
Brawn = brains
Coq Au Vin = run fer ya bloody life (or sometimes just chicken)
Scrag = grey semi detached head meat
pearls = testicles

There are more but I have fogotten them - thankfully

[Guest]

HUH?

[Capmaster]

HUH?

Funerary ritual cannibalism in New Guinea until the mid-'60s. Ate their dead relative's brains to continue their spirit, I think it was