Something about rice and other things stuffed in an intestine and boiled then fried???

I swear all his mother cooked while i was visiting were fresh vegetables, Balti fish, bread, and fava beans. I have no idea where he comes up with these organ meat disasters!

How do I tactfully get out of this?

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Originally posted by Snoozin:
OK, so my fiance has this bright idea he is going to cook something for me called mumbar. Spelling it phonetically so I have no idea if that's right.

Something about rice and other things stuffed in an intestine and boiled then fried???

I swear all his mother cooked while i was visiting were fresh vegetables, Balti fish, bread, and fava beans. I have no idea where he comes up with these organ meat disasters!

How do I tactfully get out of this?

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omg that sounds disgusting...truly. I mean grantid if we grew up with it I guess it would be normal...but we didn't so it sounds rancid. I had an Egyptian girl describe to me what it was like when she tried a hot dog for the first time, she described it as a long pink finger laying between two buns with a bunch of crap squeezed over it and the crap is oozing down the pink finger..LOL.
I never thought of it that way but when I imagined myself as her and seeing it for the first time, yes I would be disgusted too.

1. NATURAL CASINGS
Sausages have historically been manufactured in natural casings. Natural casings are almost exclusively prepared from different parts of the alimentary canal of pigs and ruminants. Pig caings are derived from the stomachs, small intestines (pig casings, smalls or rounds), large intestines (caps and middles) and terminal straight end of the large intestines (bungs). Cattle casings are obtained from the oesophagus (weasands), small intestines (rounds or runners), caecum (bungs), large intestines (middles) and urinary bladders. Only the small intestines of sheep are used for sausage casings.
The walls of the entire intestinal tract consist of four distinct tissue layers: mucosa, submucosa (rich in collagenous fibres), circular and longitudinal muscle layers and serosa or external layer.
If you want to know all the details, go to: http://www.fao.org/docrep/003/x6556e/X6556E03.htm

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Originally posted by misfit:
i don't believe you people, you are eating haggis and sausages and like it so much because you don't know they are made of intestines?
how does it look like to you? doesn't it look like intestine or what? and what about that german sausages made of pork intestine filled with pork blood? doesn't that sound disgusting too?

try mumbar people, it's delicious.. or stop eating sausages, at least mumbar is filled with rice and herbs not pigs' blood!

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I *don't* eat those things. That's the point. If I didn't like fish so much, I'd almost be vegetarian.

So I should concentrate on the rice aspect I suppose, to keep the peace.

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Originally posted by Snoozin:
I *don't* eat those things. That's the point. If I didn't like fish so much, I'd almost be vegetarian.

So I should concentrate on the rice aspect I suppose, to keep the peace.

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Originally posted by misfit:
i don't believe you people, you are eating haggis and sausages and like it so much because you don't know they are made of intestines?
how does it look like to you? doesn't it look like intestine or what? and what about that german sausages made of pork intestine filled with pork blood? doesn't that sound disgusting too?

try mumbar people, it's delicious.. or stop eating sausages, at least mumbar is filled with rice and herbs not pigs' blood!

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Originally posted by misfit:
but if you don't eat meat why do you have to eat this recipe? you don't have to do something you don't wanna do just to keep the peace, but of course you know what's best for you!

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It's not that I don't eat meat. It's that I'm not very adventurous eating new foods made from meat. I eat boneless skinless chicken breasts. Sometimes steak. Very bland and very non-animal *looking.* Steamed crabs are very big in my area of the country, but I don't like looking down at my plate to see the crabs little eyes staring back at me as I hack into its shell....

Any veggie thing? I'll try and probably love. But meat? Different story. Organ meat? Absolutely not.

As far as relationship/recipe dynamics go,I got him to try a chicken stuffed with goat cheese and arugula, and rosemary pan-roasted potatoes (my kind of American food). It sounded very weird to him, (he generally only goes for steak and shrimp) but he liked it. So I should be as brave and open-minded when *he* suggests something new. I ended up *loving* torshi this way.

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Originally posted by misfit:
i don't believe you people, you are eating haggis and sausages and like it so much because you don't know they are made of intestines?
how does it look like to you? doesn't it look like intestine or what? and what about that german sausages made of pork intestine filled with pork blood? doesn't that sound disgusting too?

try mumbar people, it's delicious.. or stop eating sausages, at least mumbar is filled with rice and herbs not pigs' blood!

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I think haggis and blood sausage and all that is more common in England and maybe European countries. I've never seen them here, and my dad's family is Scottish! He still won't touch haggis.

Americans eat pork sausage, but I think it's mostly a southern thing. Everyone's trying to get away from it because it's not very healthy.

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Originally posted by Snoozin:
It's not that I don't eat meat. It's that I'm not very adventurous eating new foods made from meat. I eat boneless skinless chicken breasts. Sometimes steak. Very bland and very non-animal *looking.* Steamed crabs are very big in my area of the country, but I don't like looking down at my plate to see the crabs little eyes staring back at me as I hack into its shell....

Any veggie thing? I'll try and probably love. But meat? Different story. Organ meat? Absolutely not.

As far as relationship/recipe dynamics go,I got him to try a chicken stuffed with goat cheese and arugula, and rosemary pan-roasted potatoes (my kind of American food). It sounded very weird to him, (he generally only goes for steak and shrimp) but he liked it. So I should be as brave and open-minded when *he* suggests something new. I ended up *loving* torshi this way.

[This message has been edited by Snoozin (edited 17 October 2005).]

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Originally posted by misfit:

try mumbar people, it's delicious.. or stop eating sausages, at least mumbar is filled with rice and herbs not pigs' blood!

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hey, calm down! you know, not all sausages are filled with pig's blood. i think it's only the red ones. i've never heard of bratwurst or wiener filled with pigs' blood. what is haggis exactly made from?

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Originally posted by germanjulia:

what is haggis exactly made from?

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If you can get a good one, it's absolutely wonderful!

Actual Scottish Haggis - how to make it

A champion Haggis should be firm and slightly sticky, with no tendency to dry out or crumble too much. Most traditional Scottish butchers sell their own home made Haggis and guard the recipe fiercely. Ours is from the Glasgow Cookery Book from around 1926.

Be aware that this recipe includes lungs and windpipes and other things that don't tend to appear in cut out 'n' keep recipe cards. If you want to avoid these gruesome bits or aren't allowed to eat them (hello, America!), try the Haggis-lite recipe instead.

(Ignore people who tell you to put a rock in with your simmering Haggis then throw out the beast and eat the rock - they are Phillistines with no sense for the finer things in life.)

Ingredients.

1 sheep’s pluck. i.e. the animals heart, liver, and lights (lungs).
Cold water.
1 sheep’s stomach (empty).
1lb lightly toasted pinhead oatmeal (medium or coarse oatmeal).
1-2 tablespoons salt.
1 level tablespoon freshly ground black pepper.
1 tablespoon freshly ground allspice.
1 level tablespoon of mixed herbs.
8oz finely chopped suet.
4 large onions, finely chopped.
(lemon juice (or a good vinegar) is sometimes added as well as other flavourings such as cayenne pepper)

Directions

Wash the stomach in cold water until it is thoroughly clean and then soak it in cold salted water for about 8-10 hours.

Place the pluck in a large pot and cover with cold water. The windpipe ought to be hung over the side of the pot with a container beneath it in order to collect any drips. Gently simmer the pluck for approximately 2 hours or until it is tender and then leave the pluck to cool.

Finely chop or mince the pluck meat and then mix it with the oatmeal. Add about half a pint of the liquor in which the pluck was cooked (or use a good stock). Add the seasonings, suet and onions, ensuring everything is well mixed.

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Originally posted by newcomer:
If you can get a good one, it's absolutely wonderful!

[b]Actual Scottish Haggis - how to make it

A champion Haggis should be firm and slightly sticky, with no tendency to dry out or crumble too much. Most traditional Scottish butchers sell their own home made Haggis and guard the recipe fiercely. Ours is from the Glasgow Cookery Book from around 1926.

Be aware that this recipe includes lungs and windpipes and other things that don't tend to appear in cut out 'n' keep recipe cards. If you want to avoid these gruesome bits or aren't allowed to eat them (hello, America!), try the Haggis-lite recipe instead.

(Ignore people who tell you to put a rock in with your simmering Haggis then throw out the beast and eat the rock - they are Phillistines with no sense for the finer things in life.)

Ingredients.

1 sheep’s pluck. i.e. the animals heart, liver, and lights (lungs).
Cold water.
1 sheep’s stomach (empty).
1lb lightly toasted pinhead oatmeal (medium or coarse oatmeal).
1-2 tablespoons salt.
1 level tablespoon freshly ground black pepper.
1 tablespoon freshly ground allspice.
1 level tablespoon of mixed herbs.
8oz finely chopped suet.
4 large onions, finely chopped.
(lemon juice (or a good vinegar) is sometimes added as well as other flavourings such as cayenne pepper)

Directions

Wash the stomach in cold water until it is thoroughly clean and then soak it in cold salted water for about 8-10 hours.

Place the pluck in a large pot and cover with cold water. The windpipe ought to be hung over the side of the pot with a container beneath it in order to collect any drips. Gently simmer the pluck for approximately 2 hours or until it is tender and then leave the pluck to cool.

Finely chop or mince the pluck meat and then mix it with the oatmeal. Add about half a pint of the liquor in which the pluck was cooked (or use a good stock). Add the seasonings, suet and onions, ensuring everything is well mixed.

Fill the stomach with the mixture, leaving enough room for the oatmeal to expand into. Press out the air and then sew up the haggis. Prick the haggis a few times with a fine needle. Place the haggis it in boiling water and simmer for approximately 3 hours.
http://haggishunt.scotsman.com/haggisclopedia.cfm?part=10 [/B]

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Originally posted by Snoozin:
I ended up *loving* torshi this way.

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Originally posted by newcomer:
If you can get a good one, it's absolutely wonderful!

1 sheep’s pluck. i.e. the animals heart, liver, and lights (lungs).
Cold water.
1 sheep’s stomach (empty).[/URL]

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thanks but no thanks

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Originally posted by MisplacedinAlex:
I just tasted mumbar for the first time, was urged to take one bite.. was told my sis in law cooked the best if that was her best I'm afraid to test her other culinary delights. I never heard of Haggis either...But have you heard of hammocks and blackeyed peas? A Southern dish where I'm from, Catfish is a specialty there also. Me just give me some good ol chicken and dumplins and I'm in heaven...
Not big on sausage but do miss an occasional beef sausage or turkey with breakfast eggs ...Ever here of Scrabble now that's some kind of soft sausage served very thin and fine served in a square shape?? Sausage has been drastically reduced in American diets.
Right now after weeks of lamb and rice and red thick salsa on everything I will try a braunershitz, haggis, kobasa(polish sausage) weiner shitz anything...send it on..

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Oh, yeah, I've done scrapple. Around here it's brought over by the Pennsylvania Dutch. My dad grew up next to an Amish family and he developed a real taste for it. I never really got into it though. It tastes great, but when I think about what's *in* it..... I can really ruin my appetite thinking about the food too much.

Heh heh. That's funny too. I really did like my fiance's mother's cooking a lot (in Cairo), but I was craving some McDonalds by the end of the trip, and I don't even eat McDonalds much at all. Must have just been craving something *familiar.*

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Originally posted by MisplacedinAlex:
Snoozin, can't believe someone knows scrabble. I like it. Did you ever have Amish shoefly pie..it's so yummy. Used to go to PA. Dutch area when lived in NJ. Cool.I know I am craving Philly Cheesesteak too! Oh my I must get food off my mind. My Egyptian husband can not cook Egyptian food at all, he is great at Italian though! Laugh! We having clams in white sauce tommorow.
Coia Bella

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No, I've heard of it (shoefly pie) but never had it. What's in it (I'm afraid to ask). I wish my fiance liked and/or cooked Italian! Yum.

And cheesecake. Yum Yum!

I was just up in New Jersey this weekend...Mt. Holly...for an engagement party. And I have relatives in South Jersey...Ocean City and Cape May.

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Originally posted by Snoozin:
OK,
Something about rice and other things stuffed in an intestine and boiled then fried???

disasters!

How do I tactfully get out of this?

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Originally posted by Tiger,Tiger:
It is great to find a man who is willing to cook for you somthing that he think special...I will start with thanking him and showing great deal of apparition of taking the initiative to cook...and recommend if he is in stuffing things ask him that you heard about MAHSHI(stuffed grape leaves,cabbiage,squash or even patatos) with the same stuffing that he will use for mumbar.I 'm sure if you use the phrase for health reasons he will not be offended...God luck

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LOL! It's a running joke between us and I think he *likes* to scare me with his concoctions. Trust me, I tell him all the time how lucky I am to have found him (and his cooking).

I *love* mahshi!!! His mom made that a couple of times while I was there. It is sold here in middle eastern food markets but it doesn't taste as good as what his mom made. He kept raving about how superior Egyptian food was to American. I thought he was just proud of his country and/or used to the food there, but I have to say, the kofta and lamb kebabs I had in Cairo both were absolutely the best I have ever tasted.

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Originally posted by Snoozin:
LOL! It's a running joke between us and I think he *likes* to scare me with his concoctions. Trust me, I tell him all the time how lucky I am to have found him (and his cooking).

I *love* mahshi!!! His mom made that a couple of times while I was there. It is sold here in middle eastern food markets but it doesn't taste as good as what his mom made. He kept raving about how superior Egyptian food was to American. I thought he was just proud of his country and/or used to the food there, but I have to say, the kofta and lamb kebabs I had in Cairo both were absolutely the best I have ever tasted.

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Originally posted by 1mangang:
america food is combinationn of different cultures mixed up - i wish ic could cook

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You can cook, 1man. Try the Food Everyday magazine from Martha Stewart. Very easy but tasty recipes. Just make sure you have all the ingredients at hand and proper measuring tools. After a while, you *get* it, and you can start being creative on your own!

Let us know what you come up with!

I *love* mahshi!!! [/B][/QUOTE]\

You seem to be a good human,who deserve every sweet thing in Life..I have read some of your posts and I can say that you are a good person and he is a lucky man (may be a good man,too) I say may be since I do not know him....But I say birds in feathers fly together.
I cook to my wife not too often but when I cook ,she likes it as a matter of fact I will be making a roasted Duck for her BD ...WISH ME LUCK

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Originally posted by Tiger,Tiger:

You seem to be a good human,who deserve every sweet thing in Life..I have read some of your posts and I can say that you are a good person and he is a lucky man (may be a good man,too) I say may be since I do not know him....But I say birds in feathers fly together.
I cook to my wife not too often but when I cook ,she likes it as a matter of fact I will be making a roasted Duck for her BD ...WISH ME LUCK

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Thank you very much, Tiger. Goodness. You are like the 4th person to give me a compliment today, I don't feel so deserving. But thank you.

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Originally posted by Snoozin:
Yum, roasted duck sounds wonderful and I'm sure you will create a masterpiece.

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