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Old 01-27-2008, 05:36 PM   #11
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Join Date: Dec 2007
Location: northern Michigan in the forest, overlooking a waterfall
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You know, I had already bought the white turnips when I read they could have been Swedes, which I prefer. Actually, I suppose there's probably not much taste difference, but I prefer the thicker texture of Swedes and the color is lovely too. I'm going to take the leftover haggis and fry it up with scrambled eggs for breakfast tomorrow.

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Old 01-27-2008, 06:00 PM   #12
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We have probably had haggis over 100 times. have been in Scotland many times.

It is made from the heart, lung and liver of the sheep And it does not taste of the liver (although I love liver haggis should not taste that way).

In this country, where we cannot use lung, most 'haggis' we have tasted is too livery, if there is such a word.

Am looking forward to my next plate of haggis at The Last Drop in the Grassmarket in Edinburgh some time later this year. Oh yes, and it is served with neeps and tatties and they are deinitely not mixed together.

Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes!
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Old 01-27-2008, 06:38 PM   #13
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I've been trying to get this neeps and tatties vs. tatties and neeps thing sorted out for a long time. A recipe called Orkney Clapshot is a mixture of the two with cheese on top.

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