Free Haggis at work today....yuck!

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Parrott_head

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Re: Free Haggis at work today....yuck!

Cilantro is also known as Chinese Parsley in some places. Tastes like soapy parsley.
 
K

KRS

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Re: Free Haggis at work today....yuck!

Uhhhh, this is a serious post... I thought haggis was sheep droppings :) I'm glad I dispelled that myth.
 
RPJS

RPJS

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Re: Free Haggis at work today....yuck!

My Grandad loved his Chitlins.<br /><br />If ever there was part of a pig that shoudn't be eaten thats it.
 
Kiwi Phil

Kiwi Phil

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Re: Free Haggis at work today....yuck!

Have never had Haggis, but enjoy not only black pudding, but also white pudding, fied, for breakfast.<br />We grow Cilantro, and sell it as a Perennial Corriander (one that grows back year after year). Full of spikes, but grind it up in morta/pestel. Ordinary corriander is a bigger seller, but a short lived annual.(drops dead or goes to seed quickly).<br />Ask for Cilantro in your Nursery's Nors. Might have to keep it in a big pot as not sure how it handles a cold winter. Seed is expensive, so take it off dried seed-heads.<br />Cheers<br />Phillip
 
stan_deezy

stan_deezy

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Re: Free Haggis at work today....yuck!

Phillip,<br /><br />sounds like some good tips there on cilantro but now I have to show my complete ignorance (because, like Nos, I haven't found it in this country)........what does it taste like? <br /><br />I need to get some tracked down: there will hopefully be someone in the UK who stocks the seeds.........time fer a "google" :D :D :D <br /><br />PS Phillip: how's the bruises?
 
Kiwi Phil

Kiwi Phil

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Re: Free Haggis at work today....yuck!

P1010367.jpg
<br />This is Cilantro. It is a perennial. Grind leaf in pestel/mortor. Long skiny stem has seed pods on end. Let dry, remove, dry inside firther. Rub pods between finger to break and release seed onto growing media. Cover with thin layer of mix. Seed is expensive.Covered in sharp spikes, so be careful.<br /> http://www.lowfatlifestyle.com/flavoring/herbsandspices.htm <br /><br />This is a site re herbs. Click on Cilantro.<br />If you can't aquire plants or seeds, I may be able to put you on to our wholesaler.<br /><br /><br />
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<br />This a annual Coriander. Use the leaf (it is soft) or the root (chopped finely). It is short lived (either dies or bolts to seed). By buying slow bolt seed you achieve little. Scatter seed and cover half, and leave other half uncovered. See which works best. You don't need much. Otherwise do same in pots and transplant. Around 20c it takes 7 days to germinate, or around 30c 14 days for us.<br /><br /> http://www.sallys-place.com/food/columns/ramachandran/coriander.htm <br />This mentions Coriander.<br /><br />Hope this is some help. Let me know if toy need anything.<br />We raise about 2,000 Cilantro a year and 30,000 Coriander. Next biggest seller to Basil.<br />Cheers<br />Phillip<br />PS Photo of ladder in in Ladders....
 
T

technostingray

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Re: Free Haggis at work today....yuck!

Hi Phil, the annual coriander is what is sold here in the Estados Unidos de Republic de Mexico.<br />The real reason I am posting is to take exception the way you grind. Shouldn't you have said in Mortor/Pestel. The vessel with the pestel has the poison.... :D ;) Confused? Call the ever present but cage-ily silent dunurana ;) Do you grow any Peppermint?
 
treedancer

treedancer

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Re: Free Haggis at work today....yuck!

Your all nuts I’ll stick to my white castle hamburgers. :D
 
Kiwi Phil

Kiwi Phil

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Re: Free Haggis at work today....yuck!

Yes, I do grow Peppermint, along with possibly 15 other types of what we call 'fancy mints'.<br />Thanks for the info on the Mortor/Pestel. I could never work out which was which.<br />Do you use Cilantro. I understood from ref material is was used in Mexico and Sth America.Local info/knowledge is far better than that gained from ref mannuals. If you do use Cilantro, then how and what with. (I make up my own descriptive labels).<br />Thanks<br />Cheers<br />Phillip
 
stan_deezy

stan_deezy

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Re: Free Haggis at work today....yuck!

Phillip,<br /><br />thanks for that and the photo of Cilantro: makes spotting it easier!<br />Like the storage tube for holding the herbs in their pots: another good idea that I've "borrowed"!!
 
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technostingray

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Re: Free Haggis at work today....yuck!

I use it in the salsa I make at home. The Thai use it as a garnish. Goes quite well with the egg rolls they make. I don't think I have ever used it in Haggis. ;) (obligitory reference)
 
Kiwi Phil

Kiwi Phil

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Re: Free Haggis at work today....yuck!

Stan, if you want to know more/everthing about growing in channels, then may i suggest we start another Thread to discuss it. <br />I have over 60,000 herbs (one in each hole) in 6kilometers of the stuff, and I certainly don't mind sharing ideas and shortcuts in time and costs. <br />Makes for excellant home gardens that are very high producers of all sorts of plants.<br />Cheers<br />Phillip
 
stan_deezy

stan_deezy

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Re: Free Haggis at work today....yuck!

Originally posted by Kiwi Phil:<br /> Stan, if you want to know more/everthing about growing in channels, then may i suggest we start another Thread to discuss it. <br />I have over 60,000 herbs (one in each hole) in 6kilometers of the stuff, and I certainly don't mind sharing ideas and shortcuts in time and costs. <br />Makes for excellant home gardens that are very high producers of all sorts of plants.<br />Cheers<br />Phillip
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Now you're talking! With prices going the way they are and with my income being drastically reduced at the moment now is a good time to be looking at cutting some kitchen costs :)
 
stan_deezy

stan_deezy

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Re: Free Haggis at work today....yuck!

Originally posted by txswinner:<br /> Does it taste like owl or squirrel???
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:D :D :D <br /><br />Don't know about American owls but here they have a mousey taste.<br /><br />Squirrels taste nutty :D <br /><br />But without a doubt the best tasting bird is an Eagle, the bigger the bird the better the taste :p
 
Kiwi Phil

Kiwi Phil

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Re: Free Haggis at work today....yuck!

Same here. The bigger the better, and we enjoy them on Thanksgiving Day.<br />Cheers<br />Phillip
 
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