Re: Pudding - Scottish version

----- Original Message -----
From: B Lin <lin@rxkinetix.com>
To: <gzg-l@csua.berkeley.edu>
Sent: Friday, January 11, 2002 10:00 PM
Subject: Pudding - was RE: About those Piranha Bugs - LOOOOONG (and more
LOOOOONG)

> I can see it now - Omni-Edible's PIRouette Brand Royal Jelly
>
> "Easily Digestible"
> "High in Protein"
> "All-Natural"
> "An Excellent topping for Blood Pudding"
> "Replaces Mint jelly for Lamb Roasts"
> "Tenderizes meat when used as a marinade"
>
> --or--
> Pirahna Bug Jelly Pudding
>
> 1 kg fresh Pirahna Bug jelly
> (the fresher the better)
> 250 ml cream
> 0.5 kg cooked rice
> 100 g dried Pirahna Bug
>
> Strain fresh Pirahna Bug jelly through strainer to remove grubs and
comb
walls.	Heat to 80 degrees until jelly melts to a thick syrup.	Reduce
heat
and add cream slowly and stir gently until mixed.  Add cooked rice into
cooling mixture. Allow to sit at room temperature for 1 hour before
chilling.
>
> To serve, reheat to 40 degrees and top with crunchy Pirahna Bugs. 
Grahm
cracher crumbles may be substituted.
>
> --Binhan

Scottish colonists' version 1: Piranha Bug Mealies
Extract the blood\ichor\haemolymph of the Piranha Bugs; reserve for
recipe 3
Extract the internal organs (especially heart, lungs, osmoregulatory
organs
and hepatopancreas) of the Piranha Bugs; reserve for recipe 2
Mash the remaining fatty portion of the Piranha Bugs with oat meal,
chopped
onion and lard. Squeeze into natural casings and simmer, steam or fry
until
ready.

Scottish colonists' version 2: Piranha Bug Haggis
Mash the internal organs reserved above with oat meal, chopped onion,
lard
and spices, especially allspice.  Place in a sheep's stomach and boil
till
ready.

Scottish colonists' version 3: Piranha Bug Haggis
Take the blood\ichor\haemolymph, add lard and meal, and heat in a large
pan.
On thickening, transfer to casings and boil. Slice and fry.

Rob Paul