Who eats haggis?

[dwg]

I have not had Haggis but I know a man who eats it

Hamish !!!!every week !!!!

[Hamish]

I have not had Haggis but I know a man who eats it

Hamish !!!!every week !!!!

Not quite true, Derek! More like once a fortnight, I'd say. Yes, my favourite supermarket always has two makes of Haggis on its shelves - an average one and a superb one, both made in Scotland. I tend to alternate them so as not to become stuck in a Haggis rut! There are always two or three nestling in my freezer, so that I need never go without!!

A single haggis does me two good meals, as I live alone, and there is usually a little left over. With that I make a tasty sandwich or jacket potato filler by simply beating the cold left-overs into a couple of spoonfuls of cream cheese (half-fat, of course!!!). Much as I just love my haggis steamed in the regular way, I almost prefer the left-overs ....... I certainly look forward to them!!

I was once given a tinned haggis, from the Queen's grocery store no less, but it was pretty grim and I'd never knowingly eat it again. I've also tried Vegetarian haggis, in a small bar/restaurant just off Edinburgh's Royal Mile, and it was not at all bad but, again, I wouldn't choose it if I were offered a choice.

It is said that haggis is an acquired taste but when I first tasted it, fourty or fifty years ago, I just loved it straight away. Who started this thread? It's really got my juices flowing!

[Johnny M]

I'll admit I've only eaten vegetarian haggis. At a restuarant in
Glasgow it was quite good, the tinned variety I had the other
week, other than looking like it was pre-digested, was... well,
ok, I could eat it. My version is getting better (Any advice from
the experienced haggis makers to make it taste a little more
authentic, herbs, spices, etc? Besides adding the animal parts
of course )

[Sherry]

I'm so glad to see so many of you endorsing Caledonian Kitchen. The proprieter, Jim Walters, is a personal friend & is huge on quality & customer service. He collects friends wherever he goes.

In Scotland, they put stuff like sheep's lungs into the haggis, which the USDA has ruled as "not food." But Scotland doesn't allow the importing of foreign haggii , so I guess it works out.

[Pour1Malt]

ai'v tried beef haggii (maist o the wans in 'merica are beef) an it's guid...

but it disnae actually taste like haggii... different beast... different parts...

ai'v also had veggie haggii... guid again... but it disnae taste like haggii....


BIG Breccy this mornin' tae cook....

ai think mai guests hae been lurkin oan this threid... ai ha 9 ordairs o haggii this mornin'...

[dwg]

It is said that haggis is an acquired taste but when I first tasted it, fourty or fifty years ago, I just loved it straight away. Who started this thread? It's really got my juices flowing!

mmmmm What Tartan did it have on ?

Derek :rolleyes: