"baka joe" <livingdog@[EMAIL PROTECTED]
> wrote in message
news:4855007c$0$30234$4c368faf@[EMAIL PROTECTED]
> "Mary Fisher" <mary.fisher@[EMAIL PROTECTED]
> wrote in message
> news:4854e54d$0$762$4c56ba96@[EMAIL PROTECTED]
>>
>> "Bertie Doe" <montebrasite4@[EMAIL PROTECTED]
> wrote in message
>> news:hv45k.165612$UP6.124377@[EMAIL PROTECTED]
>>>
>>> "baka joe"> wrote in message
>>>
>>>> Tell me, Bertie, since you eat the entrails of animals, do they
remove
>>>> the stomach acid, or is that bit used to make a sauce? (I'm getting
>>>> queezy.)
>>>>
>>>>
>>>
>>> Hi Joe.
>>>
>>> No I've never knowingly eaten entrails. The item on the plate, with
the
>>> peas and fries is 'Mackerel a type of sea fish.
>>>
>>> Bertie
>>
>> Of course, mackerel eat much stuff from the entrails of other sea
animals
>> ... :-)
>>
>> Mary
>>>
>>>
>>
>>
>
> Well, wait a minute now (the stomach acid thing was a joke - ha ha)...
> "entrails" are defined as an internal organ - you never ate liver, or
> kidney pie with liver, or eggs spam sausage and spam??? Check your
> underwear, it may say "Born in France"!
>
> But seriously, entrails are defined as an internal organ, but usually
> intestines. Now isn't stomach either one of those? And you have eaten
> liver, so I wasn't off the mark all that much.
>
>
> --
> -baka joe
Sorry Joe, crossed wires and yes I do eat liver, but haven't tried Haggis.
OT we have a flour called simply 'brown flour'. I don't think I've seen
reference made to it in US baking forums, maybe you have another name for
it?
Bertie
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