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Post by Alan on Mar 18, 2017 18:34:24 GMT -6
OK, so what's the story on this haggis thing I've been seeing here? It seems as if some folks love it and others don't. Is it the Lutefisk of Scotland? Yum Yum, (not really)
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ShadowsDad
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None boring shaver!!
"It's not the bow, it's the Indian"
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Post by ShadowsDad on Mar 18, 2017 22:16:55 GMT -6
Alan, I've read conflicting reports on the quality. I've heard that it's much better after a wee dram, or 2, or 3.
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RobinK
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Post by RobinK on Mar 19, 2017 2:42:07 GMT -6
You might want to start with these crisps, and wash them down with IrnBru, before switching to a Burns Supper. But yes, haggis can be quite tasty.
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Post by birdlives on Mar 19, 2017 2:57:30 GMT -6
Hey...we have a toster now from Edinburgh, scotshave ....It should be worth a shout, to see what a resident Scottish Shaver has to say aboot Haggis.
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Post by Alan on Mar 19, 2017 21:16:11 GMT -6
Thanks Brian and Bird!
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Post by Alan on Mar 19, 2017 21:20:31 GMT -6
You might want to start with these crisps, and wash them down with IrnBru, before switching to a Burns Supper. But yes, haggis can be quite tasty. Thanks Robin, it appears this is just a type of sausage. Seems like something Phil in Duck Dynasty would make.
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RobinK
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Post by RobinK on Mar 21, 2017 3:22:20 GMT -6
Technically speaking, it's not a sausage but a pudding. And like with any kind of pudding, you probably don't really want to know how it's made...
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ShadowsDad
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"It's not the bow, it's the Indian"
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Post by ShadowsDad on Mar 21, 2017 7:01:13 GMT -6
It all depends what languages (or dialect) definition you're using. In the USA it would be called a sausage because it has a casing. Pudding, as it's colloquially known for us, is a very different thing.
Most languages that English is based on probably have similar sounding words with very different meanings. When I was stationed in W. Germany ('70-'73) I had a candy that I was going to unwrap for myself, but saw a child instead. I tried to hand it to him and told him it was a gift*. BeB' you understand the problem immediately, but I didn't know there was a conflict of words. He shied away, so I unwrapped it and popped it in my mouth. That's an obvious example, it gets a bit more difficult to discern between English English and American English. Some others that pop into my head, torch, boot, lift, flat. I'm certain that there are many others. When we get into dialect some of the English dialects can't even be understood by us, at least the ones I've heard in movies. They need subtitles to understand what's being said. I have no idea if speakers of them understand us.
*I later learned that the German word "gift" means poison. No wonder the child looked at me strangely when I put the candy in my mouth.
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Post by PJGH on Mar 24, 2017 2:50:28 GMT -6
Gorgeous! We eat it a lot ... it's not actually Scottish in origin, but who's counting. Basically, offals. If you like offals, you'll like haggis. I love offals and practically any preparation is good to me - be it brain, curried, blood (sausages, like Black Pudding), liver, kidney, I'll chop heart into my Chilli Con Carne, any sweetbreads, tripe (quite an institution in the North of England ... now you see where Haggis actually comes from). The list goes on ... Given the amount of muscle meat on pretty much any ruminant animal, it's the organs that are the prize ... thrifty cultures turned just that into their own specialty dishes and while today folks really are not that adventurous (largely, we're just breast feeding as a species) and see this sort of thing as a novelty. Since Lutefisk was mentioned ... That's quite gorgeous, too. Hakarl, fun, probably eat again but wouldn't make it something regular. Andouilette Sausage (no, not Andouille, although that's gorgeous too ... Andouilette) fun every now and again. Surstromming ... never again! I say never, but it would be worth getting a can in just so I had one ready to launch on unsuspecting friends
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Post by birdlives on Mar 24, 2017 3:22:16 GMT -6
Gorgeous! We eat it a lot ... it's not actually Scottish in origin, but who's counting. Basically, offals. If you like offals, you'll like haggis. I love offals and practically any preparation is good to me - be it brain, curried, blood (sausages, like Black Pudding), liver, kidney, I'll chop heart into my Chilli Con Carne, any sweetbreads, tripe (quite an institution in the North of England ... now you see where Haggis actually comes from). The list goes on ... Given the amount of muscle meat on pretty much any ruminant animal, it's the organs that are the prize ... thrifty cultures turned just that into their own specialty dishes and while today folks really are not that adventurous (largely, we're just breast feeding as a species) and see this sort of thing as a novelty. Since Lutefisk was mentioned ... That's quite gorgeous, too. Hakarl, fun, probably eat again but wouldn't make it something regular. Andouilette Sausage (no, not Andouille, although that's gorgeous too ... Andouilette) fun every now and again. Surstromming ... never again! I say never, but it would be worth getting a can in just so I had one ready to launch on unsuspecting friends You killin me ovah hee yah!
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RobinK
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Post by RobinK on Mar 25, 2017 0:14:33 GMT -6
Finally found it again. This is hilarious. Fun anecdote: The wife and I went on a trip to Scotland, the Outer Hebrides, (Northern) Ireland, France Belgium and Holland and then back to our then home in Berlin. Now, since we had rent a house near Dunfermline, I thought we might as well pay a visit to the Scottish Fine Soaps outlet. The address wasn't on the website, but we thought, "eh, never mind, we'll just ask the natives." Hilarity ensued. We finally made it (and yes, a puck of soap was 20p, and yes, we fit a full shopping bag of it into the car which was already full of whisky and tweed jackets), but only after solving a number of phonetic riddles along the lines of, "yes, 'e' as in 'apple'". Spoiler alert: When approaching the ground zone, you'll be looking for an unmarked door in that metal sheet covered hangar.
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ShadowsDad
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"It's not the bow, it's the Indian"
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Post by ShadowsDad on Mar 25, 2017 7:07:03 GMT -6
It's a good thing that it was subtitled. It made all the difference! :-)
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