If You Wear a Kilt, You Gotta' Have Haggis!

[Jack Daw]

If they lift the ban on haggis, I'm going to try MacSween's based on recommendations from some of the friendly natives over there.

Over here, the only brand I've gotten in the last few years has been the Caledonian Kitchen in a can. Also, the Rabbie Burns Supper has served the same brand, but provided in a plastic bag (read 'sheep's stomach'). The bag version is tastier than the canned by far, which makes me wonder, what am I doing wrong in heating up the canned version? I meant to ask the owner of the company, who comes to our dinner each year, why there's a diffierence in taste, but I thought better of it and had a dram of Talisker 18, instead.

For those that don't like haggis, I recommend a stiff dram of the water of life (read, 'whisky').

[hallmarktex]

When we were in Scotland back in 2000 we had haggis at several different places, all made to somewhat different recipes. I enjoyed and would like to find a place over here that made it as though it were food to be enjoyed and not just something to try.

The haggis at the North Texas Highland games is the Caledonian Kitchen canned stuff. It's not terrible, but it pales in comparison to the 'real' thing.

Think of it like meatloaf (which is similar, different meat of course). I make meatloaf the way my mother taught me and my family raves about it. Take a version of my home made meatloaf, stick it in a can, and send it overseas. I guarantee those who use it as a point of reference will wonder why anyone would brag about something that tastes like that.

[Jack Daw]

When we were in Scotland back in 2000 we had haggis at several different places, all made to somewhat different recipes. I enjoyed and would like to find a place over here that made it as though it were food to be enjoyed and not just something to try.

The haggis at the North Texas Highland games is the Caledonian Kitchen canned stuff. It's not terrible, but it pales in comparison to the 'real' thing.

Think of it like meatloaf (which is similar, different meat of course). I make meatloaf the way my mother taught me and my family raves about it. Take a version of my home made meatloaf, stick it in a can, and send it overseas. I guarantee those who use it as a point of reference will wonder why anyone would brag about something that tastes like that.

I figured their haggis would be better'n ours. But, have you ever had a hamburger made in Scotland? The score is even, my friend. The worst 'burger' was at the Greyfriar Bobby's Pub in Edinburgh. I refuse to describe it for fear of being banned. No offense intended to the Brits as I didn't want the burgers to taste good b/c that it ours to do right.

[hallmarktex]

I figured their haggis would be better'n ours. But, have you ever had a hamburger made in Scotland? The score is even, my friend. The worst 'burger' was at the Greyfriar Bobby's Pub in Edinburgh. I refuse to describe it for fear of being banned. No offense intended to the Brits as I didn't want the burgers to taste good b/c that it ours to do right.

We pretty much stuck to native fare on our trip, but my wife and I decided that if we ever want to get adventurous we're going to move to Edinburgh and open a TexMex restaurant. Several English towns have one and they are constantly packed.

[Abax]

The bag version is tastier than the canned by far, which makes me wonder, what am I doing wrong in heating up the canned version?

You opened the can. Just kidding

I can't think of any food product that is made better - or even unaltered - by the canning process. If you have the stomach for it, think of canned spinach or peas. They are gray, withered cartoons of themselves and nothing like the fresh or even fresh-cooked vegetable. Now I like canned peaches (and fresh ones even more), but only because I grew up and grew used to eating them. I suppose canned haggis could be the same, but I can't imagine it would be much like freshly prepared haggis.

Abax

[McClef]

You can't be trenching its "gushing entrails bricht" oot o' a tin!

[berserkbishop]

Every time there is a haggis in my presence I try it. I have never been fond of it, but I have only had what we can get here in the States. I will continue to try it until I like it, or find a variety that I enjoy. I dont like liver, and every variety that I have had tastes too much like liver.

Bishop