Becky
Well-Known Member
Is it some strange Scottish rodent, or is it a type of fish?
Any relation to a haggis?
Any relation to a haggis?
Salmon mousse
- Thread starter Becky
- Start date
Lakesailor
Well-Known Member
Any relation to Salmon Rushdie?
Sans Bateau
Well-Known Member
It could be, haggis tastes like rodent! Not that I've ever eaten one, rodent that is!
jimi
Well-Known Member
Nah its a fishy hair conditioner .. named by Hairy Mary fae Dunkeld who lived next door tae the bloody butcher
Lakesailor
Well-Known Member
Apparently taste like chicken.
Malcb
Well-Known Member
Is it related to a large four legged animal with antlers from Canada
Sans Bateau
Well-Known Member
Haggis doesnt taste anything like chicken, I like chicken, haggis tases like [--word removed--]! /forums/images/graemlins/shocked.gif
Lakesailor
Well-Known Member
Salmon caribou?
Sans Bateau
Well-Known Member
Look at that I've been censored!
Sounds like HIT!
Sounds like HIT!
Lakesailor
Well-Known Member
rodents, you burk
Haggis is like andouilettes (don't get me started on them)
Haggis is like andouilettes (don't get me started on them)
Sans Bateau
Well-Known Member
Now your going to be telling me you eat rodents yeh?
Sans Bateau
Well-Known Member
[ QUOTE ]
andouilettes
[/ QUOTE ]
WOT!!!!?
andouilettes
[/ QUOTE ]
WOT!!!!?
BlueSkyNick
Well-Known Member
Cl..... oops, too early in the evening!
Lakesailor
Well-Known Member
They came up (not suprisingly) in a thread a bit ago. Someone posted a very funny experience that someone had had with andouilettes.
Here is a forum that has mixed views on andouilettes
The thing to remember is that the American Cajun ones are OK. The ones made in Lyon are, when you cut into them, a bit like the famous scene from Alien. Stand Back!
Another forum had this post [ QUOTE ]
I purchased some andouilettes -- chitterling sausages -- in a small town in France, thinking they were weisswurst. Well, they were weiss, but they were also the homonym for the latter. Perhaps it was just a bad batch. I vividly recall cutting into one. It was like cutting into a sack filled with tightly wound watch springs, and everything seemed to pop out in all directions. There was not enough mustard in all of France to mask the taste.
[/ QUOTE ]
Here is a forum that has mixed views on andouilettes
The thing to remember is that the American Cajun ones are OK. The ones made in Lyon are, when you cut into them, a bit like the famous scene from Alien. Stand Back!
Another forum had this post [ QUOTE ]
I purchased some andouilettes -- chitterling sausages -- in a small town in France, thinking they were weisswurst. Well, they were weiss, but they were also the homonym for the latter. Perhaps it was just a bad batch. I vividly recall cutting into one. It was like cutting into a sack filled with tightly wound watch springs, and everything seemed to pop out in all directions. There was not enough mustard in all of France to mask the taste.
[/ QUOTE ]
webcraft
Well-Known Member
It's a killer . . .
Debbie: Can I ask you a question?
Grim Reaper: What?
Debbie: ... How can we all have died at the *same* time?
Grim Reaper: [pointing] The salmon mousse! [They all goggle.]
Geoffrey: [to Angela] Darling, you didn't use tinned salmon did
you?
Angela: [unbelievably embarrassed] I'm most dreadfully
embarrassed...
Grim Reaper: Now, the time has come. Follow... follow me...
- Nick
Debbie: Can I ask you a question?
Grim Reaper: What?
Debbie: ... How can we all have died at the *same* time?
Grim Reaper: [pointing] The salmon mousse! [They all goggle.]
Geoffrey: [to Angela] Darling, you didn't use tinned salmon did
you?
Angela: [unbelievably embarrassed] I'm most dreadfully
embarrassed...
Grim Reaper: Now, the time has come. Follow... follow me...
- Nick
ChrisE
Well-Known Member
ah the sh*t sausage, have cleared many a restaurant with one of those.
