Nicole Clements on sat 16 apr 05
(There's a clay reference in here I promise!)
It's so easy to think about haggis and think 'ewww sheeps parts'. But it's not like it's chunky, you don't TASTE lung. In fact at least it's real meat mixed with the oats and spices. I shudder to think what is in a HOTDOG (though I eat those as well...).
And is a fully cooked haggis worse than a barely cooked and bleeding steak? Now that's what I call gross. BUT I have tasted it and didn't like the taste, I didn't hear about it and just assume it was not for me.
When I want a haggis I go to my local supermarket and buy one. In a plastic casing. You rarely get them in sheep's stomach anymore. Unless that's what you want.
When I go to the chip shop I occassionally forgo the usual fish supper and get a haggis, deepfried. Awesome. And there's nothing quite like a chicken breast stuffed with haggis served with whiskey gravy.
I think the point I am trying to make is that, yeah, when you read how a traditional haggis is made it sounds gross. But please don't insult my adopted culture. Especially when, as others have pointed out, other cultures eat animal organs as well. And if you are a vegetarian that's your perogative, but to each his own you know? I don't dis tofu, so don't dis haggis!
And the clay note:
There's a guy round these parts that makes little clay whistles in the shape of haggis. What are they for? They are for calling wild haggis of course!
And to quote the bard, Rabbie Burns:
But if ye wish her grateful prayer, Gie her a haggis!
Rant over.
Nicole
in Falkirk (Central Scotland)
david mcbeth wrote:
Although there are many recipes, some of which use deer offal, it is
normally made with the following ingredients: sheep's heart, liver,
and lungs (or "lights"), minced with onion, oatmeal, suet, spices,
and salt, mixed with stock and traditionally boiled in the animal's
stomach for several hours. In this it somewhat resembles other
stuffed intestines, otherwise known as sausages, of which it is among
the largest types. There are also meat-free recipes specifically for
vegetarians which taste very similar to the meat-based recipes.
Recitation of the poem 'Address to a Haggis' by Robert Burns is an
important part of the Burns supper.
Haggis is traditionally served with the Burns supper on January 25th,
when Scotland's national poet, Robert Burns, is commemorated. He
wrote the poem Address to a Haggis, which starts "Fair fa' your
honest, sonsie face, Great chieftain o' the puddin-race! Aboon them
a' ye tak your place...." During Burns' lifetime haggis was a popular
dish for the poor, since it made use of parts of a sheep that would
otherwise have been wasted.
Fellow Fine Food and Drink Enthusiasts - Thank God NCECA is in
March, notice that Haggis is traditionally eaten in celebration of
the Scotch poet robert Burns - in January.
If in Portland we are looking for interesting food, point me to the sushi bar.
Dave
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May Luk on sun 17 apr 05
Hiya Nicole;
You gave the answer to my curiosity. I was in Glasgow a week ago. I was also
at the chip shop ordering fish & chips takeaway. As I was leaving, the guy
behind me ordered a haggis. I was really wondering if it was deep fried or
not. I couldn't stick around to find out. I've been thinking about it but
it's not a priority question I have with my Scottish friends. :-) They are
sick of us asking about fried Mars bar. I don't know any Scots that have
actually tried it. It's almost a myth now.
For fun, I make anglo-chinese burns supper every January, as there are
plenty around - always McSweeny only. I like it better with brussel sprouts
or greens [stir fried]. The bitterness goes well with spicy haggis. Whiskey
goes even better!! I had some from Marks & Spencer where they used synthetic
casing. They were dried and not flavoursome. It would NEED whiskey gravy.
Looking forward to my first wood firing [with old whiskey barrels] in
Dumfris in the fall.
Regards
May
London, UK
Nicole Clements on mon 18 apr 05
May,
Deep fried mars bars are not a myth - they are
AWESOME!!!
My brother is here for the first time from Canada and
he had to try one after we told him how great they
were. Now he's a convert. Totally loved it. But if
ever you have one, just remember to let it cool quite
a bit. Eaten warm they are fantastic, eater fresh
from the oil they are lethal!!
Nicole
--- May Luk wrote:
> Hiya Nicole;
>
> You gave the answer to my curiosity. I was in
> Glasgow a week ago. I was also
> at the chip shop ordering fish & chips takeaway. As
> I was leaving, the guy
> behind me ordered a haggis. I was really wondering
> if it was deep fried or
> not. I couldn't stick around to find out. I've been
> thinking about it but
> it's not a priority question I have with my Scottish
> friends. :-) They are
> sick of us asking about fried Mars bar. I don't know
> any Scots that have
> actually tried it. It's almost a myth now.
>
> For fun, I make anglo-chinese burns supper every
> January, as there are
> plenty around - always McSweeny only. I like it
> better with brussel sprouts
> or greens [stir fried]. The bitterness goes well
> with spicy haggis. Whiskey
> goes even better!! I had some from Marks & Spencer
> where they used synthetic
> casing. They were dried and not flavoursome. It
> would NEED whiskey gravy.
>
> Looking forward to my first wood firing [with old
> whiskey barrels] in
> Dumfris in the fall.
>
> Regards
> May
> London, UK
>
>
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Kruzewski on tue 19 apr 05
As a fan of Billy Connolly's "World Tour of Scotland" - as well as a fan of Scotland itself - I heard him talk about the deep fried Mars Bar and, out of curiosity, always meant to try these on our yearly visits to my Brother and Sister-in-law in Lossiemouth - but somehow we never quite managed it. Then our local chip shop (here in deepest Wales) put them on the menu along with deep fried Snickers bars.
They are, as you say, awesome! They sound weird and very unhealthy (and are often used as an example of an unhealthy diet by those who wish to point fingers) but for a once in a while treat they are definitely worth sampling.
In response to earlier talk of the ingredients of Haggis - well I'm a vegetarian but honestly don't care what anyone else eats as long as they don't force me to eat it or make an issue over the whys and wherefores. The ingredients of haggis are no more unpleasant than what's "hidden" in a lot of fast foods - nor, for that matter, in some of the great delicacies. I was listening to a Radio 4 food program yesterday and they were talking about hams from Palma - I forget the name of the ham that is even better than Palma ham, but it is cured inside a sheep's stomach suspended in a string net. Comment was made that "if only people knew....".
We hosted a Polish priest once who had never eaten prawns, shrimps and the like and thought they looked absolutely revolting - like maggots - and refused to touch them. Makes you think.
All this is wildly off topic I know. Just wondering, who first thought of battering and deep frying a mars bar - and why?.....
Jacqui
North Wales - hungry now.
May,
Deep fried mars bars are not a myth - they are
AWESOME!!!
My brother is here for the first time from Canada and
he had to try one after we told him how great they
were. Now he's a convert. Totally loved it. But if
ever you have one, just remember to let it cool quite
a bit. Eaten warm they are fantastic, eater fresh
from the oil they are lethal!!
Nicole
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