State Fair food makes Scottish cuisine look positively gourmet. (deep fried stick of butter on a stick, shudder) I’m not sure if that’s comparing like for like.
But there’s a local bar – Growler’s or the Trainwreck, maybe – that we got “turkey fries” at a few Thanksgivings back. “turkey fries” = fried turkey pizzle. (mind you, this is the area where you can get a 1/2-lb bacon cheeseburger on a Krispy Kreme bun… gourmet and healthy, not)
… i just wasn’t drunk enough to give a deep fried turkey hummer, thankyouverymuch.
pour a liitle “gravy” around the haggis on your plate. Not directly onto the haggis, it should be a little pufddle around the haggis. No need to use the single malt for this, blended will do.
At the end of the meal sing Auld Lang Syne. Look up the words first, make sure you get them right. If you sing “for sake of” you’ll upset any real Scot.
Actually, I think someone did find a cite for deep fried butter- a quarter pound stick battered and fried. The mind reels.
No one here has had my mothers fresh (as in she ground the fish herself) gefilte fish. It’s really, really good.
Lutefisk, haggis (canned or otherwise)… I’m not so sure…
My mom gave me a can of haggis once. I opened it to find a bag of haggis, clipped at the ends, wedged in the can. Tightly. Very tightly.
After numerous attempts, including cutting both ends off the can and trying to shove the thing out, I decided to slice the bag, remove the haggis and eat it loose (heating it first, of course).
I should have realized that something so tightly wedged might be under a bit of pressure. At the first touch of the knife, the haggis erupted. There was haggis on my glasses, haggis on my shirt, haggis on the cupboards, haggis on the floor, haggis on the cupboards on the other side of the kitchen, and haggis on the wall. Not a lot of it, just what spurted from a small puncture, but my God, that stuff traveled.
After cleaning up, I emptied the bag into a saucepan and heated it. A bit strong, but not bad, I thought.
Mind you, my tastes may not be the best guide. I like Spam.
The can of Haggis is now opened. and the rutabega is boiling. Not at all what I had expected. Basically it is a solid with the consistency of catfood. Smells like corned beef hash as has been suggested earlier.
And pretty much the taste of, I figure (not having tasted catfood but having tasted cat food). Really souse it with the booze and it might be edible. I found it very organ-y in that strong organ-taste kinda way.
I have, however, eaten lutefisk and enjoyed it very much. If I only didn’t have to inhale the scent of cooked lutefisk which permeated the hall, it would’ve been much nicer. Stinks to high heavens but is very mild and pleasant to eat, actually. And I don’t even like fish. Or haggis.
Um. Make that ‘having tasted haggis’. And with that I’ll go top up my own blood sugar levels so my brain will work. I will try not to think of haggis while I eat anything but.
I would have to say that if one does not like corned beef hash at least a little, it is unlikely you will like haggis. Otherwise, it is worth a try. I tried it both on its own and spread over toast with melted cheese. I thought it was pretty good.
The rutabega was like mashed squash. It needed butter, salt, and pepper.
Are you saying it tasted similar to canned Corned beef? Not too bad, then. And a perfect example of canned vs fresh stuff. Canned corned beef is nothing like real corned beef but it is not something bad.