[Sca-cooks] haggis?
ekoogler1 at comcast.net
ekoogler1 at comcast.net
Wed Aug 31 09:18:43 PDT 2005
Yeah, I'm in a similar situation. I LOVE scrapple, which is a similar construct save that it's pork and cornmeal rather than mutton and oats...and, I was a bit concerned because I knew of the kind of stuff that went into haggis...and that it was steamed rather than fried (like scrapple). But I had some in Scotland several times when I was there, and loved it. They served it in southern Maryland a year or so ago as the filling for puff pastry...that was interesting.
The first time I tasted it, it was served with small glasses of Glayva, a liquer made from Scotch...yummmmmmmm. And I'm not a Scotch drinker!
Kiri
> I had to come out of lurking for this one...
>
> Four of us were visiting Edinburgh (last week!), stopped for a pint in The
> Mitre, and decided to give haggis a try. I admit I normally am of the
> ignorant variety (mentioned below) and turn up my nose at organ meat. We
> ate it, with the traditional tatties and neeps, and it got four thumbs up!
> Tastes like chicken! No, not at all, but a bit like a spicy meatloaf. Very
> nice!
>
> Beathog, waving to Mairi Ceilidh from Caid
>
>
> On Wed, 31 Aug 2005 10:34:00 +1200
> Adele de Maisieres <ladyadele at paradise.net.nz> wrote:
> > Mairi Ceilidh wrote:
> >
> >>Have fun! Haggis is not the evil some make it out to be
> >>(neither is fruit
> >>cake). Most people who turn up their noses at organ
> >>meats are to ignorant
> >>or prejudiced to try them. I have no patience with those
> >>who would condemn
> >>things they have never tasted.
>
>
>
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