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Traditional would be Grandpa's good pickled herring for New Year's - but alas, the recipe was never written down, and Dad hasn't been able to duplicate it. It was yummy, though.
Having had haggis, honest - it's not a big deal folks!
Good strong coffee, pickled herring and rye krisp - Swedish New Year for ya, folks!
Karen, perhaps I can help with a recipe. Mind you, there are several of them. Every family makes them a little different, but I'm sure you can adjust to your taste. ;) You know, you're supposed to drink Snaps with it! :eek:
What color did the ones you mean have? Grey, red, yellow?
I must admit, the only ones I like are the ones in a curry sauce. I had a peek at this site, there are a few pictures of the various ones. If this link doesn't work, then type in Sild in the Search field.
http://www.arla.dk
I must admit, the only ones I like are the ones in a curry sauce. :)
Richard,
I'm sure the finnan haddie has a sister, but I don't think you'd be interested in the sister of a smoked fish! (OTOH, maybe you would, :eek: but not me!)
It was in a clear liquid, no color, the fish itself was white with grey/silver skin, there were onions involved ... I think ...Quote:
Originally Posted by Randi
I cannot eat it any more, as I am allergic to fish, but Lady's Human could ... dunno if he even remember's Grandpa's pickled herring, as that Grandpa died when I was 9, so he was only 4 years old ...
Are you kidding, Karen?
That stuff was like candy! (GOOOD stuff!)
I'll try some haggis since I don't remember ever trying any before.
Oh yeah a colorful sunset, that's better :)
My dad's like that with recipes need him to write some down.
You want to try haggis ???? Hahahaha....Richard, you don't know what you are letting yourself in for. That stuff us super foul...believe me when I tell you that....it's really bad...LOL.Quote:
Originally Posted by RICHARD
Wom
Oooooohhhhhhh .... I'll SO pass on the haggis. That's SO bad. Don't mean to have all the relatives in the old country rolling in their graves, but I'm never going to eat haggis.
Ok .... giving this a shot here ....
How about a white Russian? That's about as much alcohol as this old girl can handle anymore. I think my drinking days were over about a decade ago.
Quote:
Originally Posted by Karen
I am so there!!! :D
Randi.Thanks for the link... :)
LH,
We allow smoking in here!
I had a joke but it's a mixed crowd! :D
TG, Just peek over the shoulder and write it down! :D
Wombat...
You are talking to a Mexican who loves tripe soup! :eek:
Everything at least once....If it don't kill ya...Twice? :confused: ;)
TD,
One White Russian.....
DONE!
Now that wasn't hard, was it? :cool:
Here ya go............
Haggis is a traditional Scottish dish. Although there are many recipes, it is normally made with the following ingredients: sheep's 'pluck' (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately an hour. It somewhat resembles stuffed intestines.
Hows yer appetites now ????...LOL
Wombat
"You are talking to a Mexican who loves tripe soup!
Everything at least once....If it don't kill ya...Twice?"
It won't kill ya.....but all of us here in this forum sitting on you whilst one stuffs the second helping into your mouth...just may !!!! LOL
My dad's parents made a lot of haggis. And my mom's parents made head cheese. There was no escape.Quote:
Originally Posted by wombat2u2004
Thanks for the drink.
*hiccup*
No more, though. I'm more of a chai tea person, actually.
So....you are an ex haggis muncher huh ???? Can't say I envy you....LOLQuote:
Originally Posted by Twisterdog
Whats head cheese ??? Never heard of that one before.
Quote:
Originally Posted by wombat2u2004
Oooooh no. I never actually ate it! Just the sight and smell of it was way more than I could handle.
Here's the definition of "head cheese" ...
"Head cheese
From Wikipedia, the free encyclopedia
Head cheese (AmE) or brawn (BrE) is in fact not a cheese, but rather a terrine of meat from the head of a calf or pig (sometimes a sheep or cow) that would not otherwise be considered appealing. It may also include meat from the feet and heart. It is usually eaten cold or at room temperature as a luncheon meat.
Historically the cleaned (all organs removed) head was simmered to produce a gelatin (which would form from the bone marrow) containing any incidental meat which came off the head. The more modern method involves adding gelatin to meat, which is then cooked in a mold."
Reminds me of a line from Crocodile Dundee : "Goanna? You can eat it, but it tastes like ****!" :D