Who eats haggis?

[Pour1Malt]

I'm with you Hamish....... breakfast looks lovely but murder on the arteries.

a nice slice of fried black pudding would go great too

the arteries (like the liver) arr evil...

an' they MUST bae punished! :rolleyes:

[macwilkin]

Hmm, from the description, it doesn't even sound anything like haggis. Even I can tell that; and I've never even eaten haggis! Maybe some a**hole was trying to make a buck and pass off something other than haggis.

Strange how different your experience was to what most of the others have reported. Of course, it was said earlier, not to try haggis at a "scottish games" generally. They just can't do justice to it in such an environment, I guess!

On the other hand, maybe you didn't soak it in enough whiskey?

Thanks for your comments, however. Still, what you describe sounds more like poutine, the Quebec national dish!

Cheers,

I've had mostly good Haggis at various games, especially the ones in St. Louis. The best place, INMHO, to try Haggis is at a Burns Supper, with all the pomp and pagentry that go with it -- after hearing the Haggis properly escorted into the supper as the "Great Chieftain o' the puddin' race" and Addressed, everyone wants to try a wee bit! :mrgreen:

Cheers,

Todd

[Pour1Malt]

noo here is a proper sized dram o whisky tae gae w' a haggis!

[Kilted KT]

noo here is a proper sized dram o whisky tae gae w' a haggis!

a glass o' whisky that size...explains why people like haggis....

[starbkjrus]

a glass o' whisky that size...explains why people like haggis....

Works for me.

[Pleater]

South Yorkshire has an 'Oat Cusine' - with oatcakes to eat with bacon, and parkin - a soft heavy gingerbread and various other delights.

Haggis just naturally fits in with the rest of the cooking.

It was quite a puzzle to me that anyone would think it was not native to my birthplace though naturally the Scots, who know a good thing when they taste it would take it to their hearts, and stomachs.

However parading it around and seranading it when it gets to the table is likely to let it get cold and that is not a good thing.

I can get quite a good mini haggis at the supermarket - the rest of my family here are not at all dietarily adventurous. They even think sweetcorn is a vegetable.

Oats are a most healthy form of grain, so haggis is actually a good food option.

[macwilkin]

However parading it around and seranading it when it gets to the table is likely to let it get cold and that is not a good thing.

In my all my years of attending Burns Suppers, I have had a "cold Haggis" after the Haggis ceremony! The "Address to a Haggis" doesn't take that long!

Cheers,

Todd

[Valencian Kilted]

a glass o' whisky that size...explains why people like haggis....

... well.... that's the usual spanish measure for licquors,.... in fact i was terrified when I saw the "measurers" at scottish pubs... it was so .... dissapointing!!!!

.ah... hopefully I live on the best place for that, ,... as well as many other things!

¡Salud!

T O N O

[Rob Wright]

This one is for you guys who might like something less artery hardening

Category: Breakfast & Brunch
Style: Other
Special Consideration: Vegetarian
Servings: 4

Description:
A cold cereal that isn't cooked that one can easily adapt to what they have locally.

Ingredients:
2 cups old fashioned oats
1 1/4 cups cold low fat milk or my favorite, Vanilla soy milk

the following ingredients are optional, just use what ever you have available or what you like, I'm just posting the way I like it.

1/2 cup fresh sliced strawberry's
1/2 cup fresh blackberry's
1 apple washed and cored, finely diced
1/2 cup of raisins
1/3 cup of whatever nuts happen to be handy
4 big heaping tablespoons of honey, whatever you prefer ,I like Lemon Creme myself

Directions:
Place oats in a bowl and add milk. Let stand at room temp for 45-60 minutes. Add and mix into the oats all of the ingredients. Refrigerate 2-3 hours before serving.

[Sherry]

BTW, I'm supposed to imform you guys that Jim uses Heilan Coos and
finished 5th in a Haggis competition put on by Scotland Magazine at St.
Andrews. Then got featured in Saveur Magazine!