greigm

Last year, i made a sauce for Haggis. I just sort of improvised it: butter in the pan, saute some onion (shallot might have been better), add some cream and a glug or two of whisky. Reduce it to desired consistency. I didn't bother to strain out the onion, but some may prefer it without them. Season with salt and, optionally, white or black pepper. Do post back your opinion of the haggis btw. Some of the ones I have tried here have been a travesty. The one one the ScottishGourmetUSA website looks decent, so it would be great to get a first hand opinion of it.

I might have to check that out, but its almost a mile further away than Jubilee. I'd almost be as well getting the subway to W4 St where there are really good options. Since I made my earlier post, and after years of loving the Italian sausages from Jubilee, they have gone downhill the last two times (very gristly). I'll need to ask them about what changed (not sure if they are made in house or not). Obviously they don't do Kobe, and are not a top notch meat purveyor. But for standard fare like ground beef, Bell & Evans chicken, etc, they do a decent job. I guess they suit me fine but everyones's tastes and standards vary. I will say I have always been impressed by the skirt steak (which I think they claim to be prime). So have plenty of family and friends I have served it to, although I will take some credit for my prep Meanwhile, the Gristedes here only has meat pre-packaged in styrofoam vacuum packs, so I doubt I will ever try those. Have you tried Zeytuna's butcher or fishmonger? How do they stand up?

Funnily enough, the first supermarket I went to regularly as a kid back in Scotland was called Fine Fare. Was a fairly big chain at the time (early 80s) but is now defunct. Down here in the Financial District, we go to Jubilee Market on John Street most days. Some items are pricey (although often not as bad as the local Gristedes). It's small, but always seems to have what you need. The butcher is pretty decent (esp the Italian Sausages, not sure if they are made in house or not). I've had less luck with the fishmonger - the chap is grumpy and the fish is often not the freshest.

Was it just poor journalism that caused the authors of this article not to bother mentioning examples of the food on offer from this schools meals program? You would think that if the school is citing health as the reason to ban brown bag meals, then it would be worth mentioning what was on offer as an alternative.

I was just about to ask the same thing. Is there a purpose to the alcohol, or can milk/water/other be subbed instead?