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