This is a wonder all over the world. Some people even think it is an animal !!

Very traditional.

The whole animal thing is the fault of Scots abroad.
The thing is to see how far you get in the story before your audiences
stops believing you.

The lesser spotted anti-clockwise haggis generally does that. Is such fun.

Did you know that a traditional haggis is illegal in the states as the
FDA banned the lights (lungs) being used as an ingredient years ago amid
fears of TB spreading to humans. People smuggle them in for Burn's night
apparently.

Is very tasty as a stuffing in turkey at Christmas.

Alison wrote:
This is a wonder all over the world. Some people even think it is an animal !!

Very traditional.

In article , Helen
McElroy wrote:

The whole animal thing is the fault of Scots abroad.
The thing is to see how far you get in the story before your audiences
stops believing you.

The lesser spotted anti-clockwise haggis generally does that. Is such fun.

Did you know that a traditional haggis is illegal in the states as the
FDA banned the lights (lungs) being used as an ingredient years ago amid
fears of TB spreading to humans. People smuggle them in for Burn's night
apparently.

Is very tasty as a stuffing in turkey at Christmas.

Alison wrote:
This is a wonder all over the world. Some people even think it is an animal !!

Very traditional.
What I like about it is that it's still a people's food. You can buy it
in any chip shop. In my experience, poor food made from cheap
ingredients by peasants over a long period generally tastes pretty
good. Haggis and Cullen Skink are examples. (Also both very well
balanced nutritionally!)

L

--
Remover the rock from the email address

Lazarus Cooke wrote:

In article , Helen
McElroy wrote:

The whole animal thing is the fault of Scots abroad.
The thing is to see how far you get in the story before your audiences
stops believing you.

The lesser spotted anti-clockwise haggis generally does that. Is such fun.

Did you know that a traditional haggis is illegal in the states as the
FDA banned the lights (lungs) being used as an ingredient years ago amid
fears of TB spreading to humans. People smuggle them in for Burn's night
apparently.

Is very tasty as a stuffing in turkey at Christmas.

Alison wrote:
This is a wonder all over the world. Some people even think it is an animal !!

Very traditional.
What I like about it is that it's still a people's food. You can buy it
in any chip shop. In my experience, poor food made from cheap
ingredients by peasants over a long period generally tastes pretty
good. Haggis and Cullen Skink are examples. (Also both very well
balanced nutritionally!)

L

--
Remover the rock from the email address

We eat both here regularly: There's a recipe for haggis on my web site. Look under
Scottish recipes... http://www.diceyhome.free-online.co.uk

Kate (Sig line AWOL!)

Lazarus Cooke wrote:

In article , Helen
McElroy wrote:

The whole animal thing is the fault of Scots abroad.
The thing is to see how far you get in the story before your audiences
stops believing you.

The lesser spotted anti-clockwise haggis generally does that. Is such fun.

Did you know that a traditional haggis is illegal in the states as the
FDA banned the lights (lungs) being used as an ingredient years ago amid
fears of TB spreading to humans. People smuggle them in for Burn's night
apparently.

Is very tasty as a stuffing in turkey at Christmas.

Alison wrote:
This is a wonder all over the world. Some people even think it is an animal !!

Very traditional.
What I like about it is that it's still a people's food. You can buy it
in any chip shop. In my experience, poor food made from cheap
ingredients by peasants over a long period generally tastes pretty
good. Haggis and Cullen Skink are examples. (Also both very well
balanced nutritionally!)

L

--
Remover the rock from the email address

We eat both here regularly: There's a recipe for haggis on my web site.
Look under
Scottish recipes... http://www.diceyhome.free-online.co.uk

Kate (Sig line AWOL!)

Lazarus Cooke muttered....


What I like about it is that it's still a people's food. You can buy
it in any chip shop. In my experience, poor food made from cheap
ingredients by peasants over a long period generally tastes pretty
good. Haggis and Cullen Skink are examples. (Also both very well
balanced nutritionally!)


While I find haggis quite palatable (and have even eaten a couple of
versions I could call good, one even better), I'm not sure that it's a
"people's food" at this point in the Scots' national culinary landscape.

There are a number of dishes (of which haggis is one) which deserve a
better fate than what likely awaits them....

Scrapple (and folks who debate the merits of a Philly Cheesesteak are
unlearned barbarians likely to have never eaten good scrapple).

Menudo (para la cruda) and the plainer version, simple posole, when made
with "real" dry hominy.

Spoonbread

"Cheese Grits" (at least the souffle-ish versions, dome of which actually
have leavening)

TMO

Olivers wrote:

Lazarus Cooke muttered....


What I like about it is that it's still a people's food. You can buy
it in any chip shop. In my experience, poor food made from cheap
ingredients by peasants over a long period generally tastes pretty
good. Haggis and Cullen Skink are examples. (Also both very well
balanced nutritionally!)


While I find haggis quite palatable (and have even eaten a couple of
versions I could call good, one even better), I'm not sure that it's a
"people's food" at this point in the Scots' national culinary landscape.

Are you based in Scotland? If not, rest assured that last time I
looked, it was readily available in both supermarkets and butcher's
shops, and eaten regularly. If you are, then I don't know where you are
looking, but while most folk don't make there own, it seems to be eaten
as regularly as Lorne saussage and butteries! Or kippers, Scotch pies
and Arbroath smokies...

There are a number of dishes (of which haggis is one) which deserve a
better fate than what likely awaits them....

Scrapple (and folks who debate the merits of a Philly Cheesesteak are
unlearned barbarians likely to have never eaten good scrapple).

Menudo (para la cruda) and the plainer version, simple posole, when made
with "real" dry hominy.

Spoonbread

"Cheese Grits" (at least the souffle-ish versions, dome of which actually
have leavening)

TMO

One day I will save enough WW points to make cornbread...
--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!

Kate Dicey muttered....



Are you based in Scotland? If not, rest assured that last time I
looked, it was readily available in both supermarkets and butcher's
shops, and eaten regularly. If you are, then I don't know where you
are looking, but while most folk don't make there own, it seems to be
eaten as regularly as Lorne saussage and butteries! Or kippers,
Scotch pies and Arbroath smokies...


While I'm in Scotland for a only few days every two years, my comparison
standard of two decades back, a two month period traveling about the
country left me believing that haggis (and several other traditional
dishes, Scottish and Aglo-S) were rapidly reaching the state of being
quaint survivors of a culture and cuisine cherished by a few and unknown to
many.

There was visible haggis around, but the percentage of the population who
seemed to eat it regularly had diminished to tourists, traditionalists and
the hardy band of folks to whom it appealed in a culinary sense.

While I would be open to challenge (and gladly accept it), I would doubt
whether more than 5% of the current population of Scotland would eat haggis
more than once in 30 day period (or at any time other than a special
celebratory occasion). Even that represents more folks than the percentage
of Pennsylvanians who eat scrapple regularly.

.....but maybe MickyD's will put a Haggis McMuffin up on the menu board.


TMO

Olivers wrote:

While I would be open to challenge (and gladly accept it), I would doubt
whether more than 5% of the current population of Scotland would eat haggis
more than once in 30 day period

So when's the last time you've eaten sausage? Roast beef? Prime rib?
Liver? Kidneys? MickeyD's?

Henriette

--
Henriette Kress, AHG * * * * * * * * * * *Helsinki, Finland
Henriette's herbal homepage: http://www.ibiblio.org/herbmed

Lazarus Cooke wrote:

In article , Helen
McElroy wrote:


The whole animal thing is the fault of Scots abroad.
The thing is to see how far you get in the story before your audiences
stops believing you.

The lesser spotted anti-clockwise haggis generally does that. Is such fun.

Did you know that a traditional haggis is illegal in the states as the
FDA banned the lights (lungs) being used as an ingredient years ago amid
fears of TB spreading to humans. People smuggle them in for Burn's night
apparently.

Is very tasty as a stuffing in turkey at Christmas.

Alison wrote:

This is a wonder all over the world. Some people even think it is an animal !!

Very traditional.

What I like about it is that it's still a people's food. You can buy it
in any chip shop. In my experience, poor food made from cheap
ingredients by peasants over a long period generally tastes pretty
good. Haggis and Cullen Skink are examples. (Also both very well
balanced nutritionally!)

L


Lazarus -

What's cullen skink?

Peg

"Peggy" wrote in message
...

What's cullen skink?
http://www.rampantscotland.com/recip...ipe_cullen.htm

--
Bob
Kanyak's Doghouse
http://kanyak.com

"Olivers" wrote in message
...
Kate Dicey muttered....



Are you based in Scotland? If not, rest assured that last time I
looked, it was readily available in both supermarkets and butcher's
shops, and eaten regularly. If you are, then I don't know where you
are looking, but while most folk don't make there own, it seems to be
eaten as regularly as Lorne saussage and butteries! Or kippers,
Scotch pies and Arbroath smokies...


While I'm in Scotland for a only few days every two years, my comparison
standard of two decades back, a two month period traveling about the
country left me believing that haggis (and several other traditional
dishes, Scottish and Aglo-S) were rapidly reaching the state of being
quaint survivors of a culture and cuisine cherished by a few and unknown
to
many.

There was visible haggis around, but the percentage of the population who
seemed to eat it regularly had diminished to tourists, traditionalists and
the hardy band of folks to whom it appealed in a culinary sense.

While I would be open to challenge (and gladly accept it), I would doubt
whether more than 5% of the current population of Scotland would eat
haggis
more than once in 30 day period (or at any time other than a special
celebratory occasion). Even that represents more folks than the
percentage
of Pennsylvanians who eat scrapple regularly.

Well, within less than 10 minutes walk of where I live* I have seen:
A budget style supermarket selling haggis
A frozen foods supermarket selling haggis, frozen
Local corner shops selling haggis, tinned
Local butcher shops selling haggis, made on the premises
Two large chain supermarkets selling haggis, frozen, tinned and fresh
A speciality organic shop selling, yes, organic haggis, and vegetarian
haggis
A vegetarian shop selling vegetarian haggis
An open 24 hour corner shop that sells vegetarian haggis stuffed samosas
A least three traditional chippies selling haggis suppers
A chinese takeaway that sells haggis suppers
A little further afield sees the pattern more or less repeated, with
restaurants getting on the act. Not far from here I can get a portion of
haggis pakora at an Indian restaurant.

I see people buy haggis all the time. I wouldn't say it was ubiquitous or
eaten every day but a "quaint survivor"?

Colin L

*In Glasgow, on the border between a nice part of town and a not so nice
part of town

Peggy wrote:

Lazarus Cooke wrote:

In article , Helen
McElroy wrote:


The whole animal thing is the fault of Scots abroad.
The thing is to see how far you get in the story before your audiences
stops believing you.

The lesser spotted anti-clockwise haggis generally does that. Is such fun.

Did you know that a traditional haggis is illegal in the states as the
FDA banned the lights (lungs) being used as an ingredient years ago amid
fears of TB spreading to humans. People smuggle them in for Burn's night
apparently.

Is very tasty as a stuffing in turkey at Christmas.

Alison wrote:

This is a wonder all over the world. Some people even think it is an animal !!

Very traditional.

What I like about it is that it's still a people's food. You can buy it
in any chip shop. In my experience, poor food made from cheap
ingredients by peasants over a long period generally tastes pretty
good. Haggis and Cullen Skink are examples. (Also both very well
balanced nutritionally!)

L


Lazarus -

What's cullen skink?

Peg

One of my native soups! Made with milk, smoked haddock, neeps and
tatties. Meal in a bowl.
--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!

Colin L wrote:

"Olivers" wrote in message
...
Kate Dicey muttered....



Are you based in Scotland? If not, rest assured that last time I
looked, it was readily available in both supermarkets and butcher's
shops, and eaten regularly. If you are, then I don't know where you
are looking, but while most folk don't make there own, it seems to be
eaten as regularly as Lorne saussage and butteries! Or kippers,
Scotch pies and Arbroath smokies...


While I'm in Scotland for a only few days every two years, my comparison
standard of two decades back, a two month period traveling about the
country left me believing that haggis (and several other traditional
dishes, Scottish and Aglo-S) were rapidly reaching the state of being
quaint survivors of a culture and cuisine cherished by a few and unknown
to
many.

There was visible haggis around, but the percentage of the population who
seemed to eat it regularly had diminished to tourists, traditionalists and
the hardy band of folks to whom it appealed in a culinary sense.

While I would be open to challenge (and gladly accept it), I would doubt
whether more than 5% of the current population of Scotland would eat
haggis
more than once in 30 day period (or at any time other than a special
celebratory occasion). Even that represents more folks than the
percentage
of Pennsylvanians who eat scrapple regularly.

Well, within less than 10 minutes walk of where I live* I have seen:
A budget style supermarket selling haggis
A frozen foods supermarket selling haggis, frozen
Local corner shops selling haggis, tinned
Local butcher shops selling haggis, made on the premises
Two large chain supermarkets selling haggis, frozen, tinned and fresh
A speciality organic shop selling, yes, organic haggis, and vegetarian
haggis
A vegetarian shop selling vegetarian haggis
An open 24 hour corner shop that sells vegetarian haggis stuffed samosas
A least three traditional chippies selling haggis suppers
A chinese takeaway that sells haggis suppers
A little further afield sees the pattern more or less repeated, with
restaurants getting on the act. Not far from here I can get a portion of
haggis pakora at an Indian restaurant.

I see people buy haggis all the time. I wouldn't say it was ubiquitous or
eaten every day but a "quaint survivor"?

Colin L

*In Glasgow, on the border between a nice part of town and a not so nice
part of town

And our local Sainsbury's has it here in Kent - all year round, too, not
just in January!
--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!

Opinicus wrote:

"Peggy" wrote in message
...

What's cullen skink?
http://www.rampantscotland.com/recip...ipe_cullen.htm

The potato doesn't have to be mashed: in some areas, you drop them in in
lumps and let bits disintegrate in the soup, so it thickens it and you
get the lumps too. My granny used to just squeeze them a bit as she
dropped them in, so the lumps were all different sizes and shapes!

In some areas, diced or grated neeps are also added. It's like most
other peasant recipes: a basic idea with slight regional variations.

A hotel I worked in on the Fife coast did a very local variation I
havent seen elswhere, made with fresh partons. After completion, it was
pureed.

--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!