it's a matter of finding a meaty one. Scotch tend to be impoverished and
rarely have good grazing habits. Keep one in your backyard for about a
month and fatten it up with your scraps, the things are so dumb they can
rarely operate a fence so you shouldn't have problems containing it.
When it looks ready, drain the Scotch and preferably follow kosher. Be
sure to turn it upright before cleaning, they tend to be rather heavy
for their size and you do not want one collapsing on you. Clean the
carcas and cut off the thighs, belly, extra chins, and the handles. Toss
away the liver, it is almost always foul and rotten. Also, be careful
about the contents of the stomach, it is usually dripping with haggis or
some other dire mettle.
The loins are the best part of a Scotch for fondue, as they spend so
much time strutting around on hills they tend to be very lean. Boil the
loins to soften them, and try to use a good tenderizer. Some people like
to just throw in some salt, but I find that makes them a bit stringy.
While the chops on a Scotch tend to be a bit boney, you can generally
pull off the membrane and peel the meat from the bone without much
trouble. I like to use a regular cleaver and maybe a boning knife to get
through any tendons.
The great part about making your own Scotch is the big, empty head. The
Scotch have very small brains and there is no reason you can't just use
a pipe cleaner to empty the cranium. Saw off the top to use it like a
gord once it's clean, I have seen some people cover up the septum and
sockets to turn them into fondue pots myself...
Oh, wait! You were talking about the liquor! Forget everything I said!
M
-----Original Message-----
From: Kevin Graeme [mailto:[EMAIL PROTECTED]
Sent: Wednesday, February 18, 2004 3:56 PM
To: CF-Community
Subject: Fondue (was Re: Yeah!!)
> I've run across a couple of interesting fondue variations on
Emmentaler
and
> Gruyere as a fondue sauce. Perhaps we could get Adam Churvis to
comment -
> our resident chef/gourmand. ;)
Now I have to have fondue. Just checked with my partner and we're going
to a
local place that has this:
Creamy cheddar fondue topped with green onion served with soft pretzels
and
beer bread crostini.
They've got a good Scotch selection too. Don't know much about Scotch.
Any
recommendations?
http://www.fitchschops.com/lounge.htm
-Kevin
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