RootsAir From Costa Rica, joined Feb 2005, 4186 posts, RR: 39 Posted (9 years 4 months 3 weeks 6 days 4 hours ago) and read 2822 times:
Yup Haggis, one of may strangest gastronomical experiences
Haggis "is typically served on Burns Night, January 25, when Scotland celebrates the birth of its greatest poet, Robert Burns, who was born in Ayrshire on that date in 1759. During the celebration, Burns poems are read, and the haggis is addressed by a member of the party, ceremonially, in the form of verses from Burns' poem, 'Address to a Haggis.'
but do you know what Haggis contains
Here is a recipe The Dreaded Haggis (from Delia Smith's Complete Cookery Course)
1 sheep's stomach
1 sheep heart
1 sheep liver
1/2 lb suet, fresh (kidney leaf fat is preferred)
3/4 c oatmeal
1 ts salt
1/2 ts pepper
1/4 ts cayenne
1/2 ts nutmeg
3/4 c stock
Wash stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.
Cover heart and liver with cold water, Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.
Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon.
Ha in many other types of haggis you use other unwanted parts of the sheep (eg bowels, spleen ,etc)
[Edited 2005-11-04 18:57:37]
A man without the knowledge of his past history,culture and origins is like a tree without roots
TheSorcerer From United Kingdom, joined Oct 2005, 1048 posts, RR: 0
Reply 2, posted (9 years 4 months 3 weeks 6 days 4 hours ago) and read 2810 times:
It's quite nice actually (as long as you don't think about what's in it )
It's got a kind of "oatmealy" texture, I suggest you buy it from a butcher instead of cooking it yourself (that is if you have Scottish butcher in Geneva ).
ALITALIA,All Landings In Torino, All Luggage In Athens ;)
Tripe is the muscular lining of beef stomach (can also be from sheep or pigs, but rarely). It comes in 4 types: the fat part of the first belly (called gras double in France), and three different sections of the honeycomb (the second stomach of the cow)--light, dark, and the partial honeycomb of the 2nd belly's extreme end.
Basically it's disgusting. My grandparents used to eat it all the time like fish and chips with tons of salt and vinager.
TNboy From Australia, joined Mar 2002, 1131 posts, RR: 19
Reply 16, posted (9 years 4 months 3 weeks 5 days 18 hours ago) and read 2706 times:
I don't mind haggis in smallish quantities. I love black pudding, although I almost swore off it for life after reading "The Name Of The Rose". They are both better eaten in winter, which is pretty much all year in Scotland anyway.
Jaysit From , joined Dec 1969, posts, RR:
Reply 17, posted (9 years 4 months 3 weeks 5 days 17 hours ago) and read 2698 times:
Has anyone tried chitlins?
Its the lower intestine of a pig. Quite popular in the American South, especially among African Americans.
I was at a soul food restaurant in Washington DC once, and I decided I'd try chitlins as I've pretty much tried everything once in my life (including - and regrettably so - dog in Seoul). Alas, as soon as the waitress laid down the steaming plate of chitlins in front of me, a wave of nausea hit me and I ran to the lav and threw up the 3 whiskeys I'd had before dinner.
Chitlins are nasty nasty nasty. The smell is unlike anything on the planet.
I doubt it . As far as I know, tripe's more of an English thing. I've never tried it and I don't know anyone up here who has. I've heard enough from those who have tried it to to need to give it a go myself. (yeah, I'm a hypocrite!)
Quoting NoelG (Reply 10): Haggis is very similar to Black Pudding
Nah! it looks similar but the texture and taste aren't that similar.
Quoting Saintsman (Reply 11): IMO deep fried from the chip shop is much better than Haggis and neeps
Nah! A lot of things taste excellent at the end of a night on the piss - deep-fried Haggis from a chippie "does the job" but it's not in the same league as "proper" haggis.
Quoting Gkirk (Reply 12): Cannae beat Haggis, tatties and neeps, sent down with a braw dram of Malt Whisky
Exactly. Delia missed out the main ingredient. Amateur!
I never tire of hearing people say how disgusting haggis is... until they actually try it! A decent haggis is a damn sight more tasty and nutritious than most boil-in-the-digestive-tract dishes!
[Edited 2005-11-05 19:47:22]
: Tastes okay, though. Frying it at home is out of bounds, in my opinion. The stench is pretty bad. Haggis sounds like meatloaf in a stomach. Shouldn't
: It's actually closer to white pudding and not too dissimiar in taste. Haggis is delicious!