Burns Night

The name, it seems, comes from cloot, a type of fabric. When I looked up cloot I came up with hoof. I can't imagine why they call it a dumpling. To me a dumpling is dough that is cooked in boiling liquid. It looks more like fruit cake to me, I might be great. I think food is like cosmology. There is much unknown that can be learned. Haggis doesn't sound appealing to me.
 
TastyReuben said:
It’s actually pretty funny with you think about all the food names that serve as substitutes for “naughty” bits (English, anyway).
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Hmmmmm, I wonder if aubergine has any kind of naughty meaning in the UK? 🍆

CD
 
blades said:
I can't imagine why they call it a dumpling. To me a dumpling is dough that is cooked in boiling liquid.
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Did you check any recipes, because that’s pretty how it’s made - a dough tied up in a cloth and simmered in water, then finished in the oven.
 
I love haggis, and I also love a wee dram (or a big one!)

Probably none for me this year, though - we are heading out for dinner tonight, but it’s to celebrate my husband’s birthday!
 
I had to look up Burns Night and neeps. I remember a discussion on haggis on the forum and guessed that tatties are mashed potatoes.
:scratchhead:
I have never had haggis but would try it in a heartbeat. I grew up eating hog's head cheese, beef tongue and an offal stew called Debris.
 
TastyReuben said:
Did you check any recipes, because that’s pretty how it’s made - a dough tied up in a cloth and simmered in water, then finished in the oven.
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No I was guided by the image I saw in my browser which looked like a wedge of fruitcake with some cream drizzled atop. Now I know it is not that. Thanks for the correction
 
ElizabethB said:
I had to look up Burns Night and neeps. I remember a discussion on haggis on the forum and guessed that tatties are mashed potatoes.
:scratchhead:
I have never had haggis but would try it in a heartbeat. I grew up eating hog's head cheese, beef tongue and an offal stew called Debris.
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Beef tongue was a common menu item in my grandfathers house in Havana. Debris sounds like some of my cooking. :)
 
Dad always made the Debris. Offal was cheap. Many slaughterhouses threw it away. He used EVERYTHING! Beef brain, tongue, heart, liver, kidneys, thymus and pork chitlins (intestines). I remember him using a little bit of dark roux, the holy trinity and da pope (onions, celery, bell peppers and garlic) and fresh whole kernel corn. I don't remember what else he used. He cooked it outside in a huge cast iron Dutch oven on a propane burner. It was an all-day project. Debris was a treat we all loved.
Mother made stuffed tripe a few times. Another all-day affair. The end result was delicious but the stink from boiling the tripe to clean would turn your stomach.
 
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