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Pastimes : Let's Talk About Our Feelings!!! -- Ignore unavailable to you. Want to Upgrade?

To: epicure who wrote (94696)	1/25/2005 11:48:15 AM
From: Oeconomicus	Read Replies (1) \| Respond to of 108807

Maybe you should stop for directions. Grainne said a nice gas station attendant can sometimes help.

To: epicure who wrote (94696)	1/25/2005 7:51:56 PM
From: Grainne	Respond to of 108807

Did you ever have haggis when you were in Scotland, Ionesco? It (they?) never sounded delicious to me, but for true dedicated haggis lovers who turn vegetarian, all the European vegetarian societies have recipes. Now the single malt scotch that accompanies the dish is much to my liking! Whisky at £500 a dram spices up haggis By David Derbyshire, Consumer Affairs Editor (Filed: 25/01/2005) A Scottish chef has created the world's most expensive haggis to celebrate Burns Night tonight. It is made with finest Scotch beef, boiled, as tradition dictates, in a sheep's stomach and infused with one of the rarest whiskies in the world. The cost: £2,850. John Paul McLachlan with his heavenly haggis and a £6,000 bottle of The Balvenie cask 191 whisky The gourmet dish may not be fully in the spirit of Robert Burns, whose famous Address to a Haggis was a celebration of a working man's meal. But its creator, John Paul McLachlan, the head chef at the new Albannach Scottish restaurant in London, believes that the taste will astonish sceptics. Traditional haggis is made from heart, lungs and other offal minced with onions, oatmeal, spices and seasoning. It is usually served with neeps and tatties (swedes and potatoes) and washed down with whisky. Mr McLachlan, who was trained by Gordon Ramsay, bought the top-of-the-range haggis from the Buccleuch estate near Dumfries. The exorbitant cost comes from the whisky he will use to infuse the meat: The Balvenie cask 191, which costs around £6,000 a bottle. Mr McLachlan will use a syringe to inject the haggis with four drams during cooking and pour another over the top before serving. The haggis will provide enough servings for 10 customers at £285 a head. Proceeds will go to the tsunami appeal. Adding five drams of a 50-year-old single malt at £500 a go to a plate of minced meat may horrify whisky aficionados but the chef says the taste is sensational. "It is not a waste. The French use some of the best wines for cooking. We are spoiling the haggis - spoiling it rotten. The gourmet haggis oozing the 50-year-old single malt "I never thought I would use a 50-year-old whisky for cooking. Putting the whisky inside is a new thing and I think it is fantastic." Only 83 bottles of The Balvenie cask 191 were distilled in January 1952 and put on sale in September 2002 by William Grant's. The flavour is spicy and has been likened to a dark fruit cake. Jens Tholstrup, the manager of rare whiskies at William Grant's, said: "You get raisins, nuts and oak coming through. There is a slight honey note. It lasts for ever on your palate. It is a truly amazing whisky and unrepeatable. This is the only cask from the 1950s." Haggis is one of the great rituals of Burns Night. The poet addressed it in a mock heroic poem as "Great chieftain o' the puddin' race" and it is traditionally brought to the table accompanied by a bagpiper. telegraph.co.uk