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1st February 15, 02:50 PM
#11
There are few things in this world that cannot be made better by deep frying.
I shall attempt this the next time I make haggis.
 Originally Posted by Alan H
Some days you're the bat, some days you're the watermelon.
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The Following 2 Users say 'Aye' to Mikilt For This Useful Post:
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1st February 15, 03:44 PM
#12
Crumbed Haggis, from The Olde Scots Kitchen:
Take a slice of cold haggis 3 cms thick, cut
into 4, dip into flour, egg and breadcrumbs, deep
fry until golden brown. Serve
on a whisky and brown onion gravy
with a side of clapshot
(mashed potato and swede/turnip).
http://www.rcs.org.au/content/recipe...Variations.pdf
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The Following 2 Users say 'Aye' to Bruce Scott For This Useful Post:
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1st February 15, 05:12 PM
#13
Bruce, I believe you're a bit more "Southern" than Steve's wife's birth place. I glad to see the recipe. There is one element that quantifies the Southern (US) expanse in girth missing with your report. Where are the biscuits to "sop up the gravy?" Even while camping, there is "Corn pone."
Last edited by Tarheel; 1st February 15 at 05:13 PM.
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The Following User Says 'Aye' to Tarheel For This Useful Post:
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1st February 15, 09:16 PM
#14
 Originally Posted by Dughlas mor
My brother has prepared deep fried haggis balls on a couple of different occasions,
ah, poor haggis...
Would that be moor oysters, then?
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The Following 3 Users say 'Aye' to Taskr For This Useful Post:
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1st February 15, 09:26 PM
#15
 Originally Posted by Taskr
ah, poor haggis...
Would that be moor oysters, then?
Are moor oysters cousins of prairie oysters?
"Good judgement comes from experience, and experience
well, that comes from poor judgement."
A. A. Milne
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The Following 2 Users say 'Aye' to Liam For This Useful Post:
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1st February 15, 11:43 PM
#16
 Originally Posted by Tarheel
Bruce, I believe you're a bit more "Southern" than Steve's wife's birth place.
Tarheel , Bruce is located in the really really deep south .... " Downunder " .
Last edited by MacGumerait; 1st February 15 at 11:49 PM.
Mike Montgomery
Clan Montgomery Society , International
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The Following User Says 'Aye' to MacGumerait For This Useful Post:
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2nd February 15, 03:02 AM
#17
Most Fish and Chip shops here in Scotland offer a 'Haggis Supper' along side the standard Fish Supper, which consists of a piece of deep fried Haggis with chips. Here's an example of one:
4th Generation Family Run Business with Over 100 Years Experience as Gentleman's Outfitters, Highland Wear & Tartan Specialists.
Houston Traditional Kiltmakers - www.Kiltmakers.com
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The Following User Says 'Aye' to ScottishStuart For This Useful Post:
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2nd February 15, 02:39 PM
#18
 Originally Posted by Tarheel
Bruce, I believe you're a bit more "Southern" than Steve's wife's birth place. I glad to see the recipe. There is one element that quantifies the Southern (US) expanse in girth missing with your report. Where are the biscuits to "sop up the gravy?" Even while camping, there is "Corn pone."
Down among the gum trees it's hard to imagine that there are people sopping up gravy with biscuits. To us a biscuit is what elsewhere would be a cookie. 
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The Following User Says 'Aye' to Bruce Scott For This Useful Post:
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2nd February 15, 08:32 PM
#19
In the US biscuts are a dense buttermilk bread often eaten with butter or strawberry jam. They, along with the white flour and bacon fat gravy they sop up is why southern states like Alabama lead the country in obesity. (Not that we are that far behind up here in Maine.)
Steve
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2nd February 15, 09:36 PM
#20
 Originally Posted by Liam
Robbie Burns will be rolling over in his grave, but then again deep fried Mars bars are a Scottish invention.....
Heh, I had one with my fish and chips the other night. Great stuff but you have to eat them while still warm. Real heart attack material.
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