Yes, I have tried Haggis (again) at the 19th Annual Highland Gathering in July. Not bad; can say it is an acquired taste. Will I eat it again? Sure, just try not to think what the ingredients are and ye should be fine
Me ma either made Haggis or she purchased it from the Butcher; that was the only other time I ate Haggis. I was quite young at the time so, I can't tell you whether I loved it or hated it back in the day
My stomach is back to a ''semblant'' of normal tonight. So go on with your stories on the delicacies of haggis... I'll keep on reading and harden myself for the next ''descriptive'' post.
LOA
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"Few men are brave:many become so through training and discipline." Flavius Vegetius Renatus
"I think a hero is an ordinary individual who finds strenght to persevere and endure in spite of overwhelming obstacles." Christopher Reeve
I think a lot of food likes and dislikes are born in ones youth. If you try something as a child and it isn't repulsive, you will like it as an adult. My son turned my daughter against beets with tales of blood and etc. I didn't know it till she was in her late 20's. The Indian Sun Dance is a prime example. If you are fortunate enough to be invited, you can "dine" with the various tribes. Some of the food was repulsive to me and some was not bad. They each thought their own food was great. It's all in what you are used to.
They have canned Haggis now No thank you.....original preparation or nothing at all....that's the only way to go
Canned Haggis would be similar to canned dog food with maybe a little less texture. That is NOT a thought to dwell on! I had an uncle who found canned dog food in an other container in the refrigerator and made a sandwich with it. He thought it was sandwich spread and complimented my Aunt for making it. The state here had a contract with a dog food manufacturer to take road kill animals to be made into pet food. Some of them were pretty "tender" if you get the drift.
I apologize. I was just thinking of Haggis, placed in a can and cooked to destroy bacteria. I wasn't really clear, the dog food would have less texture than the canned Haggis.
I REASLLY LIKE THE OUTLANDER QUOTES. LET'S HAVE MORE
Okay JKING62370, we'll work on that An "Outlander" fan, are ye?
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Okay, um......that's just UCK!!!!! oops....sorry
I apologize. I was just thinking of Haggis, placed in a can and cooked to destroy bacteria. I wasn't really clear, the dog food would have less texture than the canned Haggis.
Hi JKING62370, welcome to Celtic Radio Glad ye found this awesome Community Lots of great music, forums and of course, meeting the wonderful members of this Community Enjoy!!! I will be looking forward to reading your posts
I have never tasted "canned Haggis that I recall though my memory dims with age. Most modern haggis does not use the "offal" with the exception of the "paunch". Haggis for the purist is best not discussed at the table for most of those new to the experience. The Scots were a frugal bunch and wasted nothing. My Grandfather had a comment about the only part of the beast the Scots didn't eat. It wasn't what you might be thinking. The ceremony of having "The Haggis" piped into the dining room is a ceremony in the finest tradition of Robert Burns.
Below is a very OLD recipe for Haggis. "Lights" are lungs and pinhead oatmeal I believe is steel cut oatmeal.
Haggis
Stomach bag and pluck
(heart, liver and lights of a sheep you can substitute a selection of organ meats)
2 onions, peeled
2 c pinhead oatmeal
1 2/3 c suet
salt &pepper
trussing needle and fine string
Thoroughly wash the stomach bag in cold water. Turn it inside out and scald it, then scrape the surface with a knife. Soak it in cold salted water overnight. Next day remove the bag from the water and leave it on one side while preparing the filling. Wash the pluck. Put it into a pan, with the windpipe hanging over the side into a bowl, to let out any impurities. Cover the pluck with cold water, add 1 teaspoon of salt and bring the water to a boil. Skim the surface, then simmer for 1 1/2 to 2 hours. Meanwhile parboil the onions, drain, reserving the liquid, and chop them roughly. Also toast the pinhead oatmeal until golden brown. Drain the pluck when ready and cut away the windpipe and any excess gristle. Mince half the liver with all the heart and lights, then stir in the shredded suet, the toasted oatmeal and the onions. Season well with salt and pepper. Moisten with as much of the onion or pluck water as necessary to make the mixture soft. With the rough surface of the bag outside fill it just over half full, the oatmeal will swell during cooking, and sew the ends together with the trussing needle and fine string. Prick the bag in places with the needle. Place the haggis on and enamel plate and put it into a pan of boiling water. Cover the pan and cook for about 3 hours, adding more boiling water when necessary to keep the haggis covered.
I have a modern recipe which calls for baking after boiling the Haggis.
It almost never fails that at any highland games i go to, that the post get together always involves Haggis. I have had it on Ritz, saltines, toast, strait up and in shepherds pie, not too bad. Mind you, that I also had about 4 or 5 drams of Belvine Scotch in me.
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