Thread: The Final Word on Nutrition (apparently)

Originally Posted by Emet

I hope your minor typo was meant to say you love pizzelles and not pizzles...

What is a pizzelle,educate me on the delicacies of the exotic Americanos pallete.

Originally Posted by Emet

I hope your minor typo was meant to say you love pizzelles and not pizzles...

Well, he did say pizzels... lol

Originally Posted by Father

What is a pizzelle,educate me on the delicacies of the exotic Americanos pallete.

It's kind of an Italian waffle or crepe... yum

Originally Posted by Father

What is a pizzelle,educate me on the delicacies of the exotic Americanos pallete.

sorry, I am typing and doing some work on the internet and editing my posts as I go for spelling/typos at the same time and doing some emails and managing to miss some errors. I had to just delete one post and start over a few minutes ago because of that. We need longer than ten minute editing on here!!! lol At least I do.

Pizzelles are the food of the Gods. lol They are actually Italian. We have an iron press to make them in and also buy them at our fave Italian deli. They are very light and tasty. They are a waffle type cookie (not much like a cookie really) they are very thin and crispy and made from whole eggs, sugar, flour, vegetable oil or butter. They can be plain or flavored with lemon, orange, vanilla, chocolate, anise (which are the ones I prefer - I realy like the taste of anise and eat a few varities of anise flavored Italian treats) and they are just wonderful with coffee. I eat them several times a week. They are like 6 inches or so in circumference. We eat a lot of different foods from around the planet, especially Asian, Italian, Spanish, Cajun, French, Greek, Brazillian, Middle Eastern, Hawaiian/ Polynesian and Jewish. lol I love German, Italian and Jewish delis and we frequent them often. We like variety and lots of it. Traditional American fare is something we simply don't eat as much of. I have always said, that I have eaten my way around the world for decades. lol If you want to know a country, you have to know it's food and it's culture and food is always a huge part of that culture. It's a big planet and some wonderous foods from every country are available. In fact, I plan on making a nice Paella this Sunday.

What the hell is a pizzel anyways? lmao I keep saying I am the worst typer on the fricking planet. Two fingers, an elbow and a toe. Sheeesh. I am famous for editing my posts a million times. If I could learn to use the preview thing, that might help. That and longer editing times on here! (he says yet again) lol

Originally Posted by A Life Aloft

If you want to know a country, you have to know it's food and it's culture and food is always a huge part of that culture. It's a big planet and some wonderous foods from every country are available. In fact, I plan on making a nice Paella this Sunday.

This is like, so true... Wish I was in SoCal, I'd invite myself! 'Course, if you have a float plane, you could land right in front of the cottage here...

Sorry, plane but no floats. lol Depending on weight at the time, I need about 3,000 feet on some decent surface. If you come here, you are welcome anytime. The pool and jacuzzi are always warm, the ocean breeze is always blowing and the sun shining most of the time. I hope you like dogs and cats though. It's a farm over here. A cottage on a lake sounds wonderful though. Do you fish? I am off to SFO tonight for a client and I feel a lobster with my name on it headed my way.

[QUOTE=A Life Aloft;2764]Sorry, plane but no floats. lol Depending on weight at the time, I need about 3,000 feet on some decent surface. If you come here, you are welcome anytime. The pool and jacuzzi are always warm, the ocean breeze is always blowing and the sun shining most of the time. I hope you like dogs and cats though. It's a farm over here. A cottage on a lake sounds wonderful though. Do you fish? I am off to SFO tonight for a client and I feel a lobster with my name on it headed my way.[/QU

I went for a flying lesson a few months ago in an English owned/Spanish registered microlight.Took off on a circa 300 metre runway in 30 knots of wind,borderline wind I was told,however we went up.It was like being in a washing machine some of the time.Fun but scary.The 'beast' was carbon fibre with a handbrake between the seats for braking on landing,no ratchet just a cable working on two wheels(.I didnt find this out till we landed).At the end of the runway,300 metres remember,we came in sideways,and there was a heavy duty iron fence at the end of the tarmac,handbrake applied(with vigour) we turned and taxied ,to my great relief,just in time,to find the hanger owner had locked the door and gone home for Paella!

I went over my ten minutes(cant we have longer as I ruminate a lot when posting?

Anyway,said hanger owner had gone home and the plane was left in (by then) high winds which could have damaged the 'beast'left to its own devices.So,being the considerate individual that I am I helped tie the wings down for the night
.I paid €120 for an hour,worth every cent! Must go back soon.

Originally Posted by A Life Aloft

Sorry, plane but no floats. lol Depending on weight at the time, I need about 3,000 feet on some decent surface. If you come here, you are welcome anytime. The pool and jacuzzi are always warm, the ocean breeze is always blowing and the sun shining most of the time. I hope you like dogs and cats though. It's a farm over here. A cottage on a lake sounds wonderful though. Do you fish? I am off to SFO tonight for a client and I feel a lobster with my name on it headed my way.

LOL, I gots waaaaay more feet. I could land a 747. If it would float. Love pets. Got a couple of my own. The dog and I have a daily session of "Fly off the dock after the water toy." Don't fish anymore, too much prep work. Although I do bait my own hook when I do, and I will gut and clean. I'd love to gut and clean that lobster tonight... Lobster and pizzelles... great cultural combo.

Originally Posted by Emet

I hope your minor typo was meant to say you love pizzelles and not pizzles...

Lolz, a small difference in spelling makes a big difference.

The dog and I have a daily session of "Fly off the dock after the water toy."

Then I presume you've seen these (not gonna embed, since I just picked the first video that popped up):
YouTube - Ultimate Pet Dogs Air Fly Competition

Love pets

As do so many of us!

Originally Posted by walksthedogs

Lolz, a small difference in spelling makes a big difference.

It must be bad, nobody wants to tell me what it means. lmao I am telling you I type like crap! I need more editing time!!! lol

ALA: The words are linked. Please go back and click on both words in my post...

And it was just a joke... really! (not meant to offend--just more lame Emet jokes...)

Im sorry, I know it is a joke, I am sure, I just missed the link. I am trying to pack and get dressed and leave soon, so I am scattered and off an on right now. Plus I just bashed my foot on my ottoman trying to get back to the puter. lol

Originally Posted by Emet

Then I presume you've seen these (not gonna embed, since I just picked the first video that popped up):
YouTube - Ultimate Pet Dogs Air Fly Competition

Noooo. Really? This is exactly what we do! And I'll bet Joey would be a contender!LoB 2007 015.jpg

Most people think I've photoshopped this. Nope. My son was out in a kayak. You can see the splash of the toy far right. I threw the toy from farther back on the dock.

Oh hells bellls, I just clicked it!! ROTFL! I almost spit out my juice!!! ROTFL!!! I love it!!! That is really funny. I swear I have never heard of that before. The funniest part is that they are given to dogs as "treats"??? WTF??? YIKES!!! lmao You can make soup with them??? lol Oh man, that is funny.

Then click on the link in this post:

http://www.realscam.com/f20/iran-bomb-212/#post2765

Originally Posted by Emet

Then click on the link in this post:

http://www.realscam.com/f20/iran-bomb-212/#post2765

Call me Duh... I missed the joke... by ALA...
BTW, Seriously?-- Great photo of your dog!!!

Originally Posted by Earl Lee Tobed

.

Father, did you change your name?

Originally Posted by Earl Lee Tobed

Heres the delectable recipe,in case you want to try it at home.
First,catch a sheep---!

"Here's a recipe for the beloved Haggis of Scotland. In addition to the other naughty (read 'delectable') bits, the lungs are traditionally included in Scotland, but are omitted here as it's illegal to sell lungs in the U.S. (Any clues as to why, anybody?). Some folks also think that liver shouldn't be used ..."


1 sheep's lung (illegal in the U.S.; may be omitted if not available)
1 sheep's stomach
1 sheep heart
1 sheep liver
1/2 lb fresh suet (kidney leaf fat is preferred)
3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)
3 onions, finely chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon cayenne
1/2 teaspoon nutmeg
3/4 cup stock
Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.
Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.

Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with "neeps, tatties and nips" -- mashed turnips, mashed potatoes, nips of whiskey.



--------------------------------------------------------------------------------

THE SERVING OF THE HAGGIS
From Jeff Smith's The Frugal Gourmet On Our Immigrant Ancestors:

Traditionally, a Haggis is made from the lung, liver, and heart of the sheep. These are mixed with oatmeal and a few spices and stuffed into the sheep's stomach. After being boiled, the Haggis is brought to the table with a great deal of ceremony. A piper ushers in the Haggis and all raise a glass of Scotch whiskey and "brrreath a prrayerr for the soul of Rrrobbie Burrrns!" It is then served with "neeps and nips," mashed turnips and nips of whiskey. I think you have to drink a lot of Scotch before you can truly enjoy this dish, but a party of Scots without a Haggis is simply not heard of.
I prepared this recipe for the Medinah Highlander Pipe and Drum Band of Chicago. They piped the Haggis into the dining room, the boiled sheep's stomach being carried on a silver tray by Craig, my assistant. The Pipe and Drum Major cut the Haggis in the sign of the Cross and the party began. These pipers ate everything in sight ... so I am willing to offer you *MY* version of Haggis.

THE MAJOR INGREDIENTS:
1 pound beef heart, cut into 2-inch-wide strips.
1 pound beef liver.
1/2 pound lamb stew meat, cut in 1-inch cubes.
1 1/2 cups peeled and finely chopped yellow onion.
4 tablespoons Scots whisky.
2 cups oatmeal, toasted on a cookie sheet in a 375F oven for 10 minutes).
THE SEASONINGS:
2 teaspoons salt.
1/2 teaspoon freshly ground black pepper.
1 teaspoon dried thyme, whole.
1/2 teaspoon dried rosemary.
1/4 teaspoon freshly grated nutmeg.
THE CASING:
3 beef CAPS (Talk to a sausage shop about these).
1 cup distilled white vinegar.
1/2 tablespoon salt for soaking.
Place the beef heart in a 4-quart covered pot and just cover with cold water. Simmer, covered, for 1 hour and 10 minutes.
Add the beef liver and lamb stew meat, and cover and simmer for 20 minutes. Remove the contents of the pot and cool. Reserve 1 cup of the liquid. Grind everything coarsely.

In a large bowl mix all of the ingredients, except for the beef caps, vinegar, and salt for soaking. Mix well and set aside.

Rinse the beef caps in cold water. Turn them inside out and soak them in 2 quarts of cold water with the salt and vinegar for 1/2 hour. Drain them and rinse very well, inside and out.

Divide the meat mixture into three parts. Fill the beef caps with the meat mixture and tie the ends off with string. Two will have to be tied on just one end, but the third piece will be tied on both ends. Prick the Haggis all over with corn holders or a sharp fork. Place in a steamer and steam for 1 hour and 20 minutes.

Serve the Haggis, sliced, with beef or lamb gravy.

Wouldn't be quicker and easier to just toss a whole sheep or two in a blender, season to "taste"? Heat till rancid. Serves a small mad cow infected army.

Animal lungs are not illegal in the USA. You can buy them at the Asian and Mexican markets. You can find them on the Asian restaurant menus. Or if you like Italian food, you can order platters of lunguini (forgive me for that one). When I was a kid we went on a field trip to the Hormel plant. They were making wieners and bologna. I'm sure they dumped lungs in those vats along with the eyeballs and everything else, intestines included. I haven't eaten either one since. Makes you wonder what goes in dog food.

Originally Posted by Mike!

Wouldn't be quicker and easier to just toss a whole sheep or two in a blender, season to "taste"? Heat till rancid. Serves a small mad cow infected army.

Well,

it IS Scotsmen we're talking about here, after all.

It's hard to imagine those notorious tightwads wasting all those perfectly good hoofs, skin, entrails, reproductive organs and adrenal glands.

As for a Scotsman wasting perfectly good money on refrigeration ???

Wash your mouth out, man.

Originally Posted by littleroundman

Well,

it IS Scotsmen we're talking about here, after all.

It's hard to imagine those notorious tightwads wasting all those perfectly good hoofs, skin, entrails, reproductive organs and adrenal glands.

As for a Scotsman wasting perfectly good money on refrigeration ???

Wash your mouth out, man.

Ahhh---you know someone from Aberdeen then!

Offal.

Originally Posted by Emet

Offal.

Or Awful? Lol.