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Post Thu Jun 28, 2012 10:15 pm   Reply with quote         

...Yeah! The last time I logged on was ........ 2010 maybe? Whatever.
I appreciate anything that'll help me get better at digital artistry or is this comedy art or maybe this is a really important forum where rich people pay us to use photo's, skill & source to become even more rich people or is this hunger chop games?
Everybody gets my vote if they applied the slightest effort & interest I always say. If I give critiques I feel like such a turd 'cause after all i'm still a beginner but I like having fun instead of beating everybody out of the contest...though winning is fun, I won once. It was the happiest day of my life! *chuckles Rolling Eyes
I like ideas and tips before a vote on my avatar any day! (like cringer8 said) isn't that truly why we're here: to get better & have fun doing it. Thanks everybody for putting up with my two paragraph comments! Laughing On posts that are months old!



Location: Ottawa Strong!

Post Fri Jun 29, 2012 6:04 am   Reply with quote         

the burning couch wrote:
seelcraft wrote:

BTW, haggis IS essentially meatloaf!

NO...and if you've tried it, you'd know....meatloaf like, it ain't!


Oh it's meatloaf allright, well meatloaf in a sheep's stomach!


Put a rock in with your simmering Haggis then throw out the haggis and eat the rock!

You have to love this place. In February someone moans about the voting system and here we are almost in July and we are discussing how to make use of innards of some poor animal. Put's a tear in my eye.

I had the right to remain silent....but I didn't.

Be my assbook friend

Location: Belgium

Post Fri Jun 29, 2012 6:25 am   Reply with quote         

This is an authentic recipe from Scotland and the ingredients and methods of cooking may be unfamiliar but we hope you enjoy the results.

1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water

heart and lungs of one lamb

450g/1lb beef or lamb trimmings, fat and lean

2 onions, finely chopped

225g/8oz oatmeal

1 tbsp salt

1 tsp ground black pepper

1 tsp ground dried coriander

1 tsp mace

1 tsp nutmeg

water, enough to cook the haggis

stock from lungs and trimmings

Preparation method
1.Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.

2.When cooked, strain off the stock and set the stock aside.

3.Mince the lungs, heart and trimmings.

4.Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.

5.Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking.

6.Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.

7.To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).



Location: Geordieland, UK

Post Fri Jun 29, 2012 6:48 am   Reply with quote         


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Photoshop Contest Forum Index - Voting - Popularity contests - Reply to topic

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