Who eats haggis?

[auld argonian]

Haven't had the pleasure yet but I have to guess that, as someone mentioned earlier, there's good haggis and bad haggis. I sincerely hope that I can find the good stuff when I take the ethnic plunge....it might be well worth it to wait until I get a chance to go to Scotland where they probably know how to do it right. I've seen so many recipes for haggis where they've "cleaned up" the ingredients and substituted better cuts of meat and whatever for the traditional ingredients...a lot like contemporary soul food cuisine that evolved from the slaves diet of "whatever the folks in the big house didn't want". (Loose analogy here...please don't beat me up over this comparison.)

My dad's side fo the family is of Polish extraction and I can't begin to tell you about some of the "delicacies" that they used to enjoy...compared to ducks' blood soup I think that haggis holds no terror!

Best

AA

[mbhandy]

I have had haggis in Scotland and last Burn's Dinner (frozen) in Salt Lake. If I remember right the Haggis in Scotland was better than the Burn's Dinner but that was 35 years ago. Once I added the juice from the Prime rib it was fine. So and They ran out of Haggis at the Dinner if that is any indication of how good it was.

MrBill

[scoutniagara]

It depends on who makes it. I've had really good haggis.....and then, I've had some really,really bad haggis. It's a tradition for me to eat it whenever it's served at the 'games' or a gathering but I've never tried the canned stuff.

I agree totally with the above quote. I may note though, that for the day or shorter period of time after eating haggis, I usually have to be close to a toilet/loo. Who knows what spices and/or other ingredients the cook decided made his recipe taste better?

[Tartan Hiker]

We had haggis pizza for dinner tonight in Edinburgh!

[macwilkin]

I've never gone out of my way for it, but have had it several times at celighs (SP). It's really not bad, but I have never heard anything good about the canned stuff.

Adam

Actually, the tinned Haggis is pretty good. We use the tinned Haggis from the Caledonian Kitchen in Texas (www.caledoniankitchen.com) for our Burns Supper, and all of our Scots expats have pronounced it "bully", as TR would say.

I am a "Haggis junkie", eat it every chance I can get. I first tried Haggis at my first Burns Supper many years ago, and I have been a devotee ever since, and yes, I've had good Haggis and bad Haggis alike over the years. I don't know how many people I've met who turn their nose up at Haggis, only to try it and discover how much they like it!

If you want to try something like it, the closest thing I have found is Boudin Blanc, a Cajun/French white sausage that uses rice instead of oatmeal.

My dad's side fo the family is of Polish extraction and I can't begin to tell you about some of the "delicacies" that they used to enjoy...compared to ducks' blood soup I think that haggis holds no terror!

We used to get duck blood soup at a Polish festival at the wee village of Pulaskifield, about 60 miles south of Springfield -- we stopped going when they replaced the traditional Polish music with Garth Brooks!

Cheers,

Todd

[flyv65]

Actually, the tinned Haggis is pretty good. We use the tinned Haggis from the Caledonian Kitchen in Texas (www.caledoniankitchen.com) for our Burns Supper, and all of our Scots expats have pronounced it "bully", as TR would say.

I'll second this: I've had haggis from a Scottish caterer here in CO and it was pretty good, but I was truly surprised how tasty the Caledonian Kitchen canned stuff is-give it a shot.

Bryan...wi' neeps an' tatties...

[Bob C]

I've eaten it at Burns suppers and the like. Tastes like liverwurst.

[Valencian Kilted]

I'll second this: I've had haggis from a Scottish caterer here in CO and it was pretty good, but I was truly surprised how tasty the Caledonian Kitchen canned stuff is-give it a shot.

Bryan...wi' neeps an' tatties...

.... hehehe, that made me remember... I've only have had it in Auld Reekie, and of course with neeps and tatties,... but well,... I'm spanish, so,... I easily misspelled it,... and I asked to the gorgeous red-haired girl with the notebook:
YEAH, SWEETIE,... i'LL TASTE ONE OF THOSE WANDERFUL HAGGIS WITH NAPS AND TITTIES U'VE GOT OVER HERE! ... her face was , and at first I didn't noticed why, but after some seconds... I started to laugh until my tears came out!

... and it still happens!:mrgreen:

¡Salud!

T O N O

[StoneCold]

(OK, this in not exactly "kilt related" and will probably be moved. I didn't know where to post it.

So, I've been told by friends that now that I'm wearing a kilt, the next thing is to eat haggis! Uh, with all due respect, does anyone really eat that stuff? It sound awful and the pictures I've seen don't look much better.

Can some of you describe your first "encounter" with a haggis? What was your impression? Do you still eat it and can you honestly say you enjoy it? I've even seen it sold in cans (tins) and there is even a vegetarian version!

(Guess that's one Scots gene that slipped out before it got to me.)

Cheers,

I hope this doesn't get me drummed off this board, but I couldn't eat the stuff even at gunpoint. I'm odd as far as what I eat and I blame my mom for it.

When she was pregnant with me, she threw up eggs everytime she ate them. To this day (I'm in my early 40's) I can't eat the things. I can eat cakes, noodles, all kinds of things that contain eggs. I hate tomatoes, but love spaghetti sauce, ketchup and salsa. I don't eat - and really wish I did - seafood. We have a veritable cornucopia of the stuff where I live, but I just don't like it.

All that said, there's a ton of really appealing looking and smelling stuff to eat. We're such a melting pot for other cultures that there are tons of appetizing things to eat - Chinese, Indian, Vietnamese, Italian, Greek, etc. Sheeps stomach, organs and suet don't fall into that category for me

[Rob Wright]

Category: Breakfast & Brunch
Style: Other
Servings: 6-8

Description:
A wonderful breakfast casserole that tastes even better the next day cold.

Ingredients:
2 1/2 cups fresh bread cubes, I use sourdough
1 cup grated cheese ,I prefer an extra sharp cheddar
8 slices bacon, cooked and drained, broken into pieces
8 eggs
Pepper
3/4 cup of half and half (Some recipes call for up to 1 1/2 cups heavy cream which is a little excessive)
Salt
Butter, I always use unsalted butter when I cook

Directions:
Preheat oven to 350 degree's
Butter a pie pan, the sides and the bottom, I use a stone pie pan, but a glass one works well.
Sprinkle 1/2 of the bread cubes in the pie pan, top with 1/2 of the cheese, and half of the bacon. Then take your 8 eggs and crack them over the ingredients spacing evenly. Top with the remaining, bread, cheese, and bacon. Season with a little pepper, preferably fresh.
Take the cream and pour it over all the ingredients until it is absorbed.
Bake i nthe pre-heated oven 20-30 minutes depending on how you like your eggs .Season with a little salt and serve at once.



And yes that is a good size breakfast

Rob