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16th July 14, 04:22 PM
#11
Originally Posted by Ron Abbott
......left alive in the wild where it can be appreciated in its natural environment by the common man.
Far too many have been slaughtered, to near extinction if truth be told; by cromach wielding; car blanket wearing members of the MacHooray clan.
Yes, I far prefer the much more humane system of catch and release. They say that if you give the wee beastie a wee dram before releasing it that it then becomes much easier to catch it again in the future. Apparently they come running to the net!
Studies have shown that women who gain a few pounds live longer than men who mention it.
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16th July 14, 05:42 PM
#12
Let me put a plug in for Scottish haggis here in the US. Can we please get some honest to God Scottish haggis here in the States?
That said, I had it while on holiday in Scotland for breakfast daily. My favorite thought was a haggis fritter while in Glasgow. Not sure about the name of the restuarant or brand. Sorry.
KC
"Never rise to speak till you have something to say; and when you have said it, cease."-John Knox Witherspoon
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16th July 14, 06:01 PM
#13
Here in the states I've eaten heart and liver, never with lungs, never had lungs period. Had pig bowels, Kenyan barbecued rat (they keep the head on, with the eyes looking at you the whole time), turtle stew, snake, sushi, dog, dog brains, cat, horse, squirrel, chipmunk, crawfish, eel, snapper turtle, alligator, but never sheep lungs.
How do lungs taste, what consistency, etc.? Do they taste like chicken? Are sheep lungs kosher? Is there a secret family recipe and, if so, what's the secret?
Here at the top of the Rio Grande, home of outlaws and in-laws, there's a lot of sheep slaughtered locally. Might try to whip up some haggis, maybe for the soon meeting of the three kilted lads in our region we are planning.
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16th July 14, 06:12 PM
#14
Originally Posted by Half Scot Half Pole
Here in the states I've eaten heart and liver, never with lungs, never had lungs period. Had pig bowels, Kenyan barbecued rat (they keep the head on, with the eyes looking at you the whole time), turtle stew, snake, sushi, dog, dog brains, cat, horse, squirrel, chipmunk, crawfish, eel, snapper turtle, alligator, but never sheep lungs.
How do lungs taste, what consistency, etc.? Do they taste like chicken? Are sheep lungs kosher? Is there a secret family recipe and, if so, what's the secret?
Here at the top of the Rio Grande, home of outlaws and in-laws, there's a lot of sheep slaughtered locally. Might try to whip up some haggis, maybe for the soon meeting of the three kilted lads in our region we are planning.
As far as taste, haggis resembled McDonald's sausage gravy-meaty, a bit peppery. The texture was akin to loose hamburger meat (such as when browning for spaghetti sauce or chili). It is nothing like chicken. Not sure about the chipmunk or squirrel. If you can eat that stuff, I'm certain you can stomach sheep lung.
KC
"Never rise to speak till you have something to say; and when you have said it, cease."-John Knox Witherspoon
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16th July 14, 06:36 PM
#15
"what is your favorite way to eat haggis?"
With a fork.
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16th July 14, 07:59 PM
#16
Just like this
Haggis from Rob the Butcher, Dandenong, Victoria
Shoot straight you bastards. Don't make a mess of it. Harry (Breaker) Harbord Morant - Bushveldt Carbineers
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17th July 14, 03:15 AM
#17
The traditional way, with neeps and tatties.
Having said that, that haggis-in-a-bun looks very tasty!
There's also a shop in Aberdeen that sells a haggis filled version of a sausage roll. They are really nice!
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17th July 14, 03:43 AM
#18
The Craignure Inn on Mull does haggis lasagne - a taste sensation! Otherwise, on a piece of buttered toast with a poached egg on top, for breakfast.
Steve.
"We, the kilted ones, are ahead of the curve" - Bren.
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17th July 14, 04:56 AM
#19
The American authorities have banned the import of haggis. Speak to your elected representatives and see if democracy works! Favourite brand is McSweens. Eat
with tatties, bread, rice, pasta - any carbohydrate and some sort of veg.
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17th July 14, 06:25 AM
#20
I like it with eggs or wrapped up in a won-ton and deep fried.
Originally Posted by Alan H
Some days you're the bat, some days you're the watermelon.
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