Ｌａｉｎ@leminal.space to 196@lemmy.blahaj.zoneEnglish · 21 hours agoMiku World Ruleleminal.spaceimagemessage-square115linkfedilinkarrow-up1467file-text
arrow-up1467imageMiku World Ruleleminal.spaceＬａｉｎ@leminal.space to 196@lemmy.blahaj.zoneEnglish · 21 hours agomessage-square115linkfedilinkfile-text
minus-squareBerengaria_of_Navarre@lemmy.worldlinkfedilinkEnglisharrow-up3·15 hours agoYou can do that. But I’m Scottish, and vegetarian haggis is just really sad.
minus-squarepirc_lover@feddit.uklinkfedilinkEnglisharrow-up2·13 hours 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.