aefenglommung (aefenglommung) wrote,

Culinary inquest

Well, I got the haggis on the table. It looked like the Blue Plate Special at Hell's Diner, but it tasted fine. Deanne enjoyed it, too. We both had seconds.

I think it needs less suet. Textural thing. Definitely more pepper. Deanne thinks grinding the organ meats rather than mincing them would make it smoother. The sauce was awful (too sweet).

I think the way to go is to cook the haggis in ramekins or loaf pans in a water bath on top of the stove. Then all you have to do is turn it out and slice it.

Next adventure: Haggis. It's not just for breakfast anymore!

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