Who eats haggis?

[Kilted KT]

I've had haggis only once, at the Scottish Games here in tulsa. It was bad.

it was without question the foulest concoction I have ever attempted to consume. The easiet way to describe it would be liquified meat stock mixed with an equal part of lard, and glopped onto a bed of french fries. Tasted like what I imagine axle grease mixed with animal fat and spoiled spam would taste like

It was so foul that I almost vomited after only a very wee bite. I'd love to get some good haggis!

[longshadows]

I've had haggis only once, at the Scottish Games here in tulsa. It was bad.

it was without question the foulest concoction I have ever attempted to consume. The easiet way to describe it would be liquified meat stock mixed with an equal part of lard, and glopped onto a bed of french fries. Tasted like what I imagine axle grease mixed with animal fat and spoiled spam would taste like

It was so foul that I almost vomited after only a very wee bite. I'd love to get some good haggis!

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,

[Kilted KT]

Whisky not available at the games, and I was working on a pint o' MacEwans...it wasn't anywhere near strong enough.

and yes, I am sure it was someone just trying to make a buck off the axle scraping from their cart!

[Kiltedmusiclover]

KT has a point.

His description did bring to mind a vendor at one of the Scottish Game.
He was selling a fried concoction he called Haggis.
I think I tried to forget this experience.
To call his dish haggis was an injustice to Scots and their offspring everywhere.
I would avoid this fired version.

Now I have had real fired haggis and it is quite tasty.

[Mike1]

I'll side up with Caledonian Kitchen haggis, as well. It's the closest I've found to the real thing and a very acceptable substitute.

[Pour1Malt]

hare ya gae!

6 o' the 9 haggii ai wuz fryin oop this mornin'....


mmmmm.... tasty!

[Mattg]

That looks really good! I think I'm going to order a Haggis from oatmealsavage.com!

[Kilted KT]

hare ya gae!

6 o' the 9 haggii ai wuz fryin oop this mornin'....


mmmmm.... tasty!

if that is what haggis is supposed to look like, then I've never had it. what I had looked like grey lard with a few white specs...

[Pour1Malt]

some haggii ai'v had has been maire like pate or liverwurst... not enough oatmeal...

if you buy wan like this dae yursel a BIG favour-

make some Skirlie to go along with it...

here is mai recipe....

Skirlie Ferintosh…

Serves 4-6

2 large onions, roughly chopped
85g (6 tablespoons) drippings or butter
200g (1 cup) medium oatmeal
finely grated zest of 2 lemons
juice of 1 lemon
10ml (2 teaspoons) chopped fresh thyme
2 shakes of Tabasco
5 ml (1 teaspoon) nutmeg
pinch salt
lots of black pepper

1. Melt fat in frying pan, add onion and cook till browned.
2. Stir in oatmeal. Then add lemon zest, thyme, nutmeg, Tabasco. Continue to cook and stir for about 7-10 minutes. Serve hot. Can be kept warm in oven for up to an hour.

[Pour1Malt]

the traditional way of cooking haggis is boiling it...

ai find boiled meat o any kind is awfy bland.... try this way tae prepare yur haggis instead...

Haggis Ferintosh

1 large Haggis (in paunch) pre cooked (boiled)
2 onions
300 g (about 1 1/2 cups) dried apricots (pitted)
300 g (about 1 1/2 cups) dried prunes (pitted)
1 beef bullion cube
1 1/2 cups Scotch whisky (preferably a peaty one)
lots of pepper
*several drams of single malt scotch for chef

1. Chop onions into quarters
2. Warm 1 cup whisky on stove with beef bullion cube until cube is dissolved.
3. while whisky is warming, place Haggis in large ovenproof dish and surround with onions, prunes, apricots
4. when beef cube is dissolved pour whisky over haggis and pepper well
5. bake, uncovered in oven at 180C/350F/gas 4 for 30 minutes or until haggis is dark golden on top. Heat can be lowered to extend cooking time. DO NOT let haggis overcook or burn, the paunch will split.
6. when it comes out of the oven pour remaining 1/2 cup Scotch over haggis.
7. Serve haggis with the prunes, apricots, onions, and also Skirlie, bashit neeps, mashed tatties, and single malt scotch.

Slaint mhath!