Gabi we use a medium to large ham, turnips, cabbage, onions, carrots,potatoes and parsnips.Boil it all together in a large pot then serve it with white or cider vinegar on the side for use on the veggies.Is there something similiar to this served there?Here is a wiki link http://en.wikipedia.org/wiki/New_England_boiled_dinner
Boiled dinner
A word from our sponsor:
Comments
A caloric bomb
This was a recent menu item in The Perils of Eating for Nostalgia.
In my research for the story, I had an experience quite like Uncle Mick's, in which it all tasted very good going down, but once I left the table, it felt like a huge stone formed in my stomach.
There is a similar, but more complicated, dish eaten in the area around Milan called cassuela, which features cabbage, beet greens, and pretty much every edible part of the pig. It's only eaten in the fall, when pigs and cabbages are in season.
Kaleigh
Haggis
"Fair Fa' yer honest, sonsie face,
Great chieftain o' the puddin' race;
Abune them a' ye tak' yer place…"â€
Thus starts Rabbie Burns' Address to the Haggis which is recited at every Burns supper all over the world. (We Scots get everywhere!)
The Scots, being a careful race abhor waste, so when all the good cuts of meat are taken from a sheep's carcase, all the remaining meaty bits are chopped up, mixed with oatmeal, spices and herbs, and made inro a rotund sausage using the empty stomach of the sheep. Haggis is one of those dished that one either adores or detests—even a few Scots are anti-haggis, but not many.
Here's a wikiref: http://en.wikipedia.org/wiki/Haggis
Your boiled dinner sounds great. We Scots have a soup, called Scotch Broth that is not dissimilar, more of a stew than a soup really, made using sheep meat (mutton or lamb) with onions, potatoes, carrots, swedes etc with pearl barley and pulses. A wonderful winter warmer that really lines the tummy! There are commercial producers of Scotch Broth, (canned or packet) but it is always better home-made and cooked slowly for a very long time.
Maybe we should start a BC Cookery section?
Hugs,
Gabi
PS there is a story we Scots usually tell Sassanachs about the great haggis hunts we have. There is one where we explain that haggis roam wild on mountains; the boy haggi have two long right legs and two short left legs, while the girl haggi have two long left legs and two short right legs, so the girls and boys have to run round the mountain in opposite directions, meaning that when a boy haggis meets another haggis coming in the opposite direction, it is bound to be a girl haggis. This means that boy haggi being over-sexed and a bit dumb always manage to mate with the opposite sex.
On a haggis hunt, you decide which sex of haggis you want to catch and then run round the hill in the opposite direction to that sex. The haggis, happening on a human being, takes fright, turns round and because the creature now has its longer legs on the uphill side, cannot stand and rolls to the foot of the mountain where another haggis hunter holds out his kilt to catch it in. :)
†This is written in Lallans, the language of the Scottish Lowlands.
G.
Gabi.
I like your idea of a BC cookery section
I think that would be a good adition and give us a chance to share our local flavors and a bit of culture.It's a shame Haggis is banned from import to the US.I have tried many different things and found that sometimes the things that might not sound appealing are actually some of the best things I've had.I'm going to see how hard it is to round up the ingredients and maybe give it a go.Will Cuttysark suffice for the whiskey and about how much should it take to find the courage to eat the Haggis?Lol Amy
New Recipes Forum
Good idea, I've added a Recipes category to the Forums. :)
Hugs,
Erin
= Give everyone the benefit of the doubt because certainty is a fragile thing that can be shattered by one overlooked fact.
= Give everyone the benefit of the doubt because certainty is a fragile thing that can be shattered by one overlooked fact.
Thanks Erin
It was nice of you to do that.Amy
A not so rare Welsh bit
This is similar to the Welsh dish 'Ffest y Cybydd', or 'Miser's Feast'.
piece of lean bacon
1/2 a swede
3 leeks
1/2lb of carrots
4 onions
water to cover and cooked for an hour and a half.
It's said to originate from Cardiganshire - a county of notorious cheapskates - where the practice was to eat the meat on the first day, the vegetables on the next and the broth on the third day.
Notorious cheapskates?
Maybe that's where my mysterious UK realive came from!
Cardiganshire, is that where the grow those buttonfront sweaters Mr Rogers of PBS fame always wore?
John in Wauwatosa
John in Wauwatosa
Note to Americans
Bacon in the British Isles refers to what we here call Canadian bacon or cured lean pork--it's very like ham. American-style bacon is usually called "streaky bacon" in Britain, Ireland and Australia. An English friend of mine said British bacon is meat and American bacon is garnish. :)
- Erin
= Give everyone the benefit of the doubt because certainty is a fragile thing that can be shattered by one overlooked fact.
= Give everyone the benefit of the doubt because certainty is a fragile thing that can be shattered by one overlooked fact.