Lumenier RB2205C-12 2400KV SKITZO Ceramic Bearing Motor
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Old Oct 02, 2012, 12:42 AM
Michael in Toronto is offline
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E-flyer since 1981
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... and your bird can sing
Old Oct 02, 2012, 02:08 AM
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The original Flying Pigs Sqd.
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Blackbird signing in the dead of night
Old Oct 02, 2012, 04:47 AM
DKChris is online now
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Danish? Don't U eat that??
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....and then he got out the nightscope B-B gun......
Old Oct 02, 2012, 08:18 AM
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The original Flying Pigs Sqd.
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Breakfast is served...
Old Oct 02, 2012, 09:15 AM
flyinwalenda is offline
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EIEIEIO Classic is dway ta go!
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Blackbird Pie
Old Oct 02, 2012, 09:55 AM
minivation is offline
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Professional tree finder
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The Witch of Blackbird Pond
Old Oct 02, 2012, 10:04 AM
YellowJacketsRC is offline
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They Call him Dead!
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Puddin' Pie
Old Oct 02, 2012, 10:29 AM
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The original Flying Pigs Sqd.
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Watership's Down...

You've read the book...
You've seen the movie...
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Now, eat the pie...!
Old Oct 02, 2012, 10:38 AM
YellowJacketsRC is offline
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They Call him Dead!
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Rabbit
Old Oct 02, 2012, 10:41 AM
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The original Flying Pigs Sqd.
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stew
Old Oct 02, 2012, 11:00 AM
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Danish? Don't U eat that??
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Haggis

Quote:
Ingredients:
Set of sheep's heart, lungs and liver (cleaned by a butcher)
One beef bung
3 cups finely chopped suet
One cup medium ground oatmeal
Two medium onions, finely chopped
One cup beef stock
One teaspoon salt
teaspoon pepper
One teaspoon nutmeg
teaspoon mace

Method:
Trim off any excess fat and sinew from the sheep's intestine and, if present, discard the windpipe. Place in a large pan, cover with water and bring to the boil. Reduce the heat and simmer for an hour or possibly longer to ensure that they are all tender. Drain and cool.

Some chefs toast the oatmeal in an oven until it is thoroughly dried out (but not browned or burnt!)

Finely chop the meat and combine in a large bowl with the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, nutmeg and mace. Make sure the ingredients are mixed well. Stuff the meat and spices mixture into the beef bung which should be over half full. Then press out the air and tie the open ends tightly with string. Make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, prick with a sharp needle to reduce the pressure.

Place in a pot and cover with water. Bring to the boil and immediately reduce the heat and simmer, covered, for three hours. Avoid boiling vigorously to avoid bursting the skin.

Serve hot with "champit tatties and bashit neeps" (mashed/creamed potato and turnip/swede). For added flavour, you can add some nutmeg to the potatoes and allspice to the turnip/swede. Some people like to pour a little whisky over their haggis - Drambuie is even better! Don't go overboard on this or you'll make the hggis cold. At Burns Suppers, the haggis is traditionally piped in and Burns' "Address to the Haggis" recited over it.
Old Oct 02, 2012, 01:54 PM
Michael in Toronto is offline
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E-flyer since 1981
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Ram
Old Oct 02, 2012, 01:56 PM
madsci_guy is online now
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Figure Nine Champ
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Eeprom
Old Oct 02, 2012, 01:56 PM
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The original Flying Pigs Sqd.
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horns
Old Oct 02, 2012, 01:57 PM
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The original Flying Pigs Sqd.
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*snap*