I have to tell you that haggis is pretty foul smelling, too.
My Scottish husband smuggled a couple of them into the US decades ago and, when he cooked them, I had to leave the house. Worse than chitlins, kidney stew, or stinky cheese!
--
Melinda C. P. Skinner
Writer and Wonderer
-------------- Original message ----------------------
From: Sunshine49 <[log in to unmask]>
> When it comes to chittlins, I am inclined to agree with... um... the
> English on this one...
>
> But then, there's the traditional Scottish haggis, if you've ever
> read an old recipe for it, they didn't waste any part of the animals,
> ether. It was even boiled in a sheep's stomach, with the stomach
> opening out the side of the pan and out from under the lid, to let
> the steam out. But my guess is that sheep are herbivores and
> "cleaner", but pigs, being omnivores, are far smellier, and their
> intestines were probably also pretty stinky. I lived in Smithfield,
> believe me, pig waste can get pretty foul.
>
> Nancy
>
> -------
> I was never lost, but I was bewildered once for three days.
>
> --Daniel Boone
>
>
>
> On Jan 13, 2007, at 10:12 AM, Douglas Deal wrote:
>
> > I would agree wholeheartedly with the posting by Tom (Eastern
> > Shore)--the flood of postings about food, cooking, memories, and
> > culture
> > has been fascinating. We are what we eat, in more ways than one. The
> > history of food is a burgeoning specialty. Look at the two fat volumes
> > of the recent Cambridge World History of Food if you want confirmation
> > of that.
> >
> > I don't know whether any of the recent postings has mentioned
> > "chitlins"
> > (I confess I haven't read every word of every posting). I do recall
> > some
> > discussion of using every part of a pig. Chitlins are made with the
> > pig's intestines. I found in the court records of Accomack County what
> > may be the first documentary evidence that they were, in fact,
> > consumed
> > by Virginians of African (and mixed) descent, if not by other
> > Virginians
> > at the time (1679). A grandson of Anthony and Mary Johnson--Richard
> > Johnson Jr.--was working as a hired laborer on a plantation at
> > Matomkin
> > along with a few English servants. They were busy slaughtering and
> > dressing some hogs for their employer. When the Englishmen were
> > about to
> > dispose of the hogs' guts "a good way from the house for fears of
> > stinking," Richard interjected, "I wish I had the... hoggs guts at
> > home,
> > the fatt and offil would serve me to frey with homine all the winter."
> > (You never know what you'll find in county court records....)
> >
> > Anyway, food is a very important "marker" of culture and object of
> > memory, individual and collective.
> >
> > Doug Deal
> >
> > To subscribe, change options, or unsubscribe, please see the
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> > at http://listlva.lib.va.us/archives/va-hist.html
>
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