THE HORROR OF IT

Deep in the bowels of Scotland lurks a terror worse than the Loch Ness monster, hairy savages wearing skirts (the local women), strange music played on sheep bladders, or Mel Gibson.

It's a comestible.


Grown Englishmen fled to all parts of the world to avoid eating it. It's the true test of machismo. Worse than a deep-fried snickers bar.

It's rather good with Sriracha hotsauce.

Of course you do need to wash it down with strong tea (Hong Kong Milk Tea, for instance), and perhaps pacify your jangled nerves with a slice of fruit cake afterwards (Dundee Cake), but it makes the sheep bladder music tolerable. Or at least an understandable manifestation of the regional culture as well as an appropriate reaction to NO underwear and scratchy woolens against your privates.

A hardboiled egg wrapped in sausage meat and dumped in boiling ox fat till mahogany.
Like all things British, the Japanese and Indians love it.
Breading it is optional.


Peckish. Lunch beckons.



By the way: As an innovation, the Scotch Egg is marvelous with Dutch peanut sauce (derived from an Indonesian original).

PINDA SAUS

Four TBS smooth peanut butter.
Three TBS cane sugar.
Two TBS soy sauce.
One or two TBS sambal.
One onion, minced.
Two to four cloves garlic, minced.
Hefty pinch of ground coriander.
One cup of water.
A squeeze of lime juice.
Dash of oil for the pan.

Sauté the onion till soft and golden. Add sambal and ground coriander, fry till fragrant, add all other ingredients except the water, stir to incorporate. Then gently bit by bit start adding the water. Be careful, as the peanut sauce can be surprisingly hot and may spatter.
It is ready when it has become a smoothly pourable gloop.
Serve warm.



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