01-18-2013, 07:27 AM
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#1518
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Guest
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Quote:
Originally Posted by Greyson
I thought I could eat it until I got to the phrase "enlosed in the stomach lining."
In a typical recipe, the haggis ingredients, including the organ meats, are cooked and then chopped, seasoned and enclosed in the stomach lining, which is then tied with cooking twine. The trussed haggis is then simmered for several hours.
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In the modern era a sheep's stomach casing is only used by the 'elite' haggis maker. Most casings are synthetic nowadays now the ones your pigs arses and nose hotdogs have.
The tasty, peppery haggis I had last night was in a synthetic casing. 
Can I ask what makes a cider 'hard'. Nad, you mention Strongbow, is that really 'hard' cider. It's a brand that's been made here since 1962 (I thought it was much older) here. Having just googled Bulmer (the maker of Strongbow) I find that what you lot might consider 'hard' is actually just 'dry'. Is that so?
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