Ｌａｉｎ@leminal.space to 196@lemmy.blahaj.zoneEnglish · 6 days agoMiku World Ruleleminal.spaceimagemessage-square158linkfedilinkarrow-up1543arrow-down120file-text
arrow-up1523arrow-down1imageMiku World Ruleleminal.spaceＬａｉｎ@leminal.space to 196@lemmy.blahaj.zoneEnglish · 6 days agomessage-square158linkfedilinkfile-text
minus-squareBerengaria_of_Navarre@lemmy.worldlinkfedilinkEnglisharrow-up3·6 days agoYou can do that. But I’m Scottish, and vegetarian haggis is just really sad.
minus-squarepirc_lover@feddit.uklinkfedilinkEnglisharrow-up2·6 days agoFair enough. You’d be surprised how good/close some of this stuff can be if you make it yourself when it’s stuff like sausages, black pudding, haggis. The hard ones for me are things like lamb shank — can’t replicate the texture or fat marbling in something like a tagine.
You can do that. But I’m Scottish, and vegetarian haggis is just really sad.
Fair enough. You’d be surprised how good/close some of this stuff can be if you make it yourself when it’s stuff like sausages, black pudding, haggis.
The hard ones for me are things like lamb shank — can’t replicate the texture or fat marbling in something like a tagine.