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...
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