Greenwood2
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Post by Greenwood2 on Jan 25, 2022 21:03:07 GMT
Mine has been great so far, Haggis and good Whisky...
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Post by bracknellboy on Jan 25, 2022 21:10:29 GMT
b******ks, forgot.
And I have sufficient Haggis in the freezer along with already-made neeps and tatties, and sufficient whisky to keep me going till next Burns Night.
Damn.
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travolta
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Post by travolta on Jan 25, 2022 21:51:10 GMT
Wee, sleekit, cowrin, tim'rous beastie, O, what a panic's in thy breastie! Thou need na start awa sae hasty, Wi' bickering brattle!
Well, I had one of these in a trap earlier.
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Post by Badly Drawn Stickman on Jan 25, 2022 22:16:31 GMT
Wee, sleekit, cowrin, tim'rous beastie, O, what a panic's in thy breastie! Thou need na start awa sae hasty, Wi' bickering brattle! Well, I had one of these in a trap earlier. I visited his grave (mausoleum?) a few years back (really not a lot to do in that area), didn't find it all that gripping in itself. I could however have spent the whole day wandering around the rest of the graveyard, some seriously elaborate headstones. Some were large tablets of raised legs, would have made great patio tables. I don't drink alcohol so felt Irn Bru was near enough for grave visiting refreshments (that is strangely nasty stuff).
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Post by bernythedolt on Jan 25, 2022 22:48:24 GMT
Haggis, neeps & tatties... and whisky... every year for us. Tonight, we even had cranachan to follow. De-lish!
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agent69
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Post by agent69 on Jan 25, 2022 23:08:39 GMT
Haggis, neeps & tatties... and whisky... every year for us. Tonight, we even had cranachan to follow. De-lish! In 1971 it became illegal to import haggis into the US from the UK due to a ban on food containing sheep lung, which constitutes 10–15% of the traditional recipe. Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour.
Well that's a statement of the obvious. Can't believe that anyone willingly eats this stuff.
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Post by bernythedolt on Jan 26, 2022 0:16:13 GMT
Doesn't sound appealing, agreed, but once you've tasted it there's no going back! As for taking culinary advice from the US, the nation that adds corn syrup or palm sugar to so many foodstuffs, including their disgusting bread 😝...... Some is so sweetened that it cannot even qualify as bread in the EU. 😁 |
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adrianc
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Post by adrianc on Jan 26, 2022 7:39:39 GMT
Haggis, neeps & tatties... and whisky... every year for us. Tonight, we even had cranachan to follow. De-lish! In 1971 it became illegal to import haggis into the US from the UK due to a ban on food containing sheep lung, which constitutes 10–15% of the traditional recipe. Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour.
Well that's a statement of the obvious. Can't believe that anyone willingly eats this stuff.
is the usual ingredient description - heart, lungs, liver. The mix is then put into the stomach of the sheep. Basically, it's a sheep turned inside-out. All from the days when nothing was wasted of a slaughtered animal... Which is a step up from veg haggis, which is a bag of porridge. I like haggis. I forgot it was Burns' night.
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mogish
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Post by mogish on Jan 26, 2022 8:44:55 GMT
I forgot too, still had a wee whisky coincidentally 😁
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Greenwood2
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Post by Greenwood2 on Jan 26, 2022 9:06:20 GMT
It did seem to creep up this year, usually there is a bit of talk about it somewhere that reminds you. But I'm sure he wouldn't mind if you celebrated a day late, I wouldn't mind an encore, the haggis has all gone, but plenty of Whisky left!
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Post by overthehill on Jan 26, 2022 9:45:35 GMT
Haggis are facing extinction like other small mammals, think about that when you're tucking in.
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Post by bracknellboy on Jan 26, 2022 9:56:21 GMT
so for those of us on here that consider Haggis* to be an essential part of life's culinary pleasures, what is your particular brand of choice ?
I am automatically excluding such abominations as 'Vegetarian haggis' and 'low fat haggis' from this discussion, as they simply do not qualify for the haggis moniker.
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keitha
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2024, hopefully the year I get out of P2P
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Post by keitha on Jan 26, 2022 10:01:08 GMT
Haggis, neeps & tatties... and whisky... every year for us. Tonight, we even had cranachan to follow. De-lish! In 1971 it became illegal to import haggis into the US from the UK due to a ban on food containing sheep lung, which constitutes 10–15% of the traditional recipe. Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour.
Well that's a statement of the obvious. Can't believe that anyone willingly eats this stuff.
As an Englishman who lives in Wales, I love it
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Mike
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Post by Mike on Jan 26, 2022 10:21:01 GMT
Yum yum yum And the best thing about living in the North is all the local butchers do their own homemade ones which are available all year round! They're surprisingly different in taste and texture - fortunately it so happens our local butchers is the best we've found so far  One thing I have not managed to do yet is work out how to cook them without the stomach splitting open.. the oven, the hob, with foil without foil, nothing seems to do the trick! A problem I never had with the branded versions |
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Post by bernythedolt on Jan 26, 2022 11:59:42 GMT
so for those of us on here that consider Haggis* to be an essential part of life's culinary pleasures, what is your particular brand of choice ? I am automatically excluding such abominations as 'Vegetarian haggis' and 'low fat haggis' from this discussion, as they simply do not qualify for the haggis moniker. Last night's was Macsween. I only know because I checked the ingredients list following agent69's post above, and was slightly perturbed to find "minimum 32% sheep lungs", which seems rather high! I might ask Mrs Dolt to compare the labels more carefully next year, if I feel in a brave mood.
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