Comments on: The beguiling haggis

The beguiling haggis

the fire you left me — Sat, 06 Dec 2003 06:29:27 -0800

The adorable haggis. Think nothing of the myth of sheep and oatmeal.

By: nthdegx

nthdegx — Sat, 06 Dec 2003 06:37:44 -0800

Now haggis is yummy. Zero confusion.

By: Smart Dalek

Smart Dalek — Sat, 06 Dec 2003 06:48:13 -0800

Uh-uh. If it ain't scrapple, it's tripe.

By: Blue Stone

Blue Stone — Sat, 06 Dec 2003 08:21:13 -0800

I've heard that a significant number of Americans actually believe that the haggis is a real creature. I'm not joking.

By: shoepal

shoepal — Sat, 06 Dec 2003 09:16:43 -0800

Is this some sort of Haggis Industry PR move? Given modern society's proverbial disassociation between live animals and the meat on your dinner plate, it almost seems logical to try and convince folks that haggis "the meal" comes from a small woodland creature instead of the belly of a cow. Perhaps the ham hock is in need of an image adjustment as well.

By: alumshubby

alumshubby — Sat, 06 Dec 2003 09:43:54 -0800

I vaguely remember trying haggis when I was little and kind of liking it although it seemed bland - the onions helped, though. Kind of like an exploded sausage or something.

By: stbalbach

stbalbach — Sat, 06 Dec 2003 10:23:09 -0800

How did Haggis get a bad reputation? Looking at the ingredients it seems to use less desirable sheep parts (ruminants, stomach, ground meat-bits). My guess is it was a poor-mans turkey for the holidays. Perhaps the servants would cook up a sheep for landlord and take home the left-over bits and create a Haggis, telling the children (and themselves) it was a special animal to make it more appealing, thus creating the Haggis Myth and redicule and scorn from those with higher tastes. Kind of like eating spam on Thanksgiving. Just a guess. We know now that Haggis is a very hearty food, like so many peasant foods are. Liver and tripe are loaded with vitamins and minerals that slow cooking with fat/tallow allows easy absorption of fat soluble minerals. It must leave one feeling very, uh, full of piss and vinegar.

By: Oriole Adams

Oriole Adams — Sat, 06 Dec 2003 11:01:38 -0800

Mmmmm, haggis. I always have some when visiting Scotland. What's the name of that side dish, the turnips and potatoes? Something-and-neeps....?

By: stavrosthewonderchicken

stavrosthewonderchicken — Sat, 06 Dec 2003 20:29:36 -0800

When I used to live for a few months back in the late 80's at Portobello, in Edinburgh, the 'family butcher' around the corner had been the winner of the Best Haggis In Scotland competition for a couple of years running. How could I not? Jimmy, the barely-alive, piss-reeking alcoholic old fella (heart of gold, but he smelled a bit, it must be said) living in the same boarding house helped me prepare it. It was yummy. I don't think I've had it since, though.

By: BigCalm

BigCalm — Sun, 07 Dec 2003 04:41:40 -0800

I had some haggis the other week at the Good Food show. Kind of like a cross between stuffing and black pudding. Very tasty!

By: jonp72

jonp72 — Mon, 08 Dec 2003 18:23:05 -0800

Address to A Haggis by Robert Burns