Tuesday, April 12, 2011

Haggis, fortune cookies, chop suey

Haggis is from Scotland and some people call it the Scottish equivalent  of scrapple.  Frankly, I say no. Scrapple is a mixture of ground pork shoulder, mixed with cornmeal and spices.

Haggis is a dish containing sheep's 'pluck' (heartliver and lungs), minced with onionoatmealsuetspices, and salt, mixed with stock, and traditionally simmered in the animal's stomach for approximately three hours. Most modern commercial haggis is prepared in a casing rather than an actual stomach.

OK they both look kind of nasty, but at least scrapple doesn't have livers, lungs, and suet.   Do you know what suet is??

Fortune cookies were first made in California as an added sweet surprise at the end of a Chinese meal.

Chop Suey is leftover Chinese food.  In China, when there were lots of leftover meats, noodles, and vegetables, they would throw into a wok and TA DA-a meal.  In Chinatown in California, Americans people wanted Chop Suey as there mainstay of Chinese cuisine, not the traditional Chinese fare such as dumplings, won ton soup, etc. So Chop Suey was at that time the most sought after Chinese food by locals, not Chinese folk.  The other advantage of Chop Suey: very affordable take out!

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