"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 06-01-2005, 06:01 PM   #21
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
And you think of yourselves as gourmands...? Pshawwwww......

If I have managed to bring mysel to try Durian fruit and other delectable foodstuffs.... you lot are WIMPS
__________________

__________________
Ishbel is offline   Reply With Quote
Old 06-02-2005, 09:50 AM   #22
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
The one eighth of me that is Scottish might like it...
__________________

__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 06-02-2005, 10:26 AM   #23
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
What about the other seven eighths, though?
__________________
Ishbel is offline   Reply With Quote
Old 06-17-2005, 04:49 PM   #24
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Hmmm - the last two posters will consider that they are giving deadly insult to my national dish, I hope?

For a nation that eats grits, scrapple, loose meat etc.... well, I think it's a case of kettle, pot and black!!!
__________________
Ishbel is offline   Reply With Quote
Old 06-17-2005, 04:57 PM   #25
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I think we need to keep this on a positive note and remember what all of our mothers have told us a million times...

If you can't say something nice...

I have never tried haggis, but I saw it being prepared once on one of Tony Bordains shows. I have to say that the thought of some of the organ meats is hard for me to handle, but I think it would taste good if I could get past the mental part of it. I will definitely try it if it were put in front of me.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 06-17-2005, 05:15 PM   #26
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Seriously, it is NICE! But the tinned stuff is nasty... blech
__________________
Ishbel is offline   Reply With Quote
Old 06-17-2005, 06:31 PM   #27
Head Chef
 
Shunka's Avatar
 
Join Date: Aug 2004
Location: USA,Arizona
Posts: 1,023
I think there are many that would like it if they did not know what they were eating at the time. I admit that I am like that at times. I had haggis once when I was a small child and it was not bad. Of course it was made by a true Scot; I think that is what made the difference.
__________________
Shunka is offline   Reply With Quote
Old 07-08-2005, 06:32 PM   #28
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
I also am well versed in haggis and other British sausages and pates. They are differently spiced than American pork sausages. And a Haggis is made from lamb parts, so the flavor is quite different, plus it is usually steamed, where most Americans would prefer such items fried in a pan or grilled.Pretty much haggis is "lamb scrapple" using oatmeal instead of whole wheat and corn meals. A butcher made one is very fine (but I do like it fried up!) A "tinned one" would be not so good. Keep it as a door stop.
__________________
Robo410 is offline   Reply With Quote
Old 07-09-2005, 05:58 AM   #29
Senior Cook
 
TomW's Avatar
 
Join Date: Jun 2005
Location: Alabama
Posts: 195
My wife & I once attended a semi-formal dress Scottish event at the local civic center. I forget the exact focus, but the event was replete with bagpipes, kilts, and a processional for "bringing in the haggis".

Also seated at our table was an older, scholarly-looking gentleman who was apparently married to one of the event's (Scottish) organizers. He declined the haggis when the server got to him. After everyone was served, and I was getting ready to try haggis for the first time, I asked him why he declined. With a knowing smile he said, "I know what's in it".

Not something I could eat every day, but thought the haggis was good.

Tom
__________________
Curious fellow
TomW is offline   Reply With Quote
Old 07-09-2005, 07:43 AM   #30
Assistant Cook
 
SousWee's Avatar
 
Join Date: Jul 2005
Location: Chicago
Posts: 44
From what I understand, canned Haggis is nothing like fresh Haggis, so you wouldn't be getting the true "Haggis experience" from it
__________________

__________________
"Isn't it a pity, isn't it a shame, how we break each others hearts and cause each other pain" George Harrison
SousWee is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
haggis middie New Member Introductions! 8 11-28-2008 10:09 AM
Haggis In the Kitchen Beef, Pork, Lamb & Venison 15 03-21-2005 10:39 AM
Haggis Recipe Lifter Beef, Pork, Lamb & Venison 21 01-14-2005 09:47 AM
Haggis Recipe's... Lifter International Cuisines and Ethnic Cookery 10 12-24-2004 06:29 PM
Haggis stuffed mushrooms - ideal for Hogmanay buffet Ishbel Appetizers & Hors D'oeuvres 3 12-24-2004 07:45 AM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:30 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.