"haggis" mostly gets bad reviews lol (51)
BentleeSmith Falls, Ontario Canada44 Threads 4 Polls 874 PostsMy neighbors, born in scottland invited me to a haggis Dinner one night, i was surprised how good it really was. I've always heard so bad a review on it. Whats the word on it like it or leave it :) cheers.
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Ahhh Its an acquired taste .
Every sunday we have haggis for our main meal ....... well most Sundays .
I personally dont see what the problem Is with It .Some countries have weirder foods than we Scots do
The spices and herbs make it lightly spicy and goes down brilliant with wine ............. most meals to me do though
Got Haggis In the fridge too as we type
Every sunday we have haggis for our main meal ....... well most Sundays .
I personally dont see what the problem Is with It .Some countries have weirder foods than we Scots do
The spices and herbs make it lightly spicy and goes down brilliant with wine ............. most meals to me do though Got Haggis In the fridge too as we type
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Bentlee: My neighbors, born in scottland invited me to a haggis Dinner one night, i was surprised how good it really was. I've always heard so bad a review on it. Whats the word on it like it or leave it :) cheers.
I've never tasted it yet, but I'd love to try it...Scottish blood in me, ya know.
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Never tried it but I always think of Dr. Seuss's Green Eggs and Ham every time I decide whether or not to give something a try. You just might like it. . .
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Not bad What I had was smoky and resembled Hash[It was canned]
Bad reviews might have to do with the supposition that Scots live on sheep guts and whiskey.
We know better
Bad reviews might have to do with the supposition that Scots live on sheep guts and whiskey.
We know better
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Haggis
Ingredients
1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
heart and lungs of one lamb
450g/1lb beef or lamb trimmings, fat and lean
2 onions, finely chopped
225g/8oz oatmeal
1 tbsp salt
1 tsp ground black pepper
1 tsp ground dried coriander
1 tsp mace
1 tsp nutmeg
water, enough to cook the haggis
stock from lungs and trimmings
And I dont even want to know what an ox secum is.
Ingredients
1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
heart and lungs of one lamb
450g/1lb beef or lamb trimmings, fat and lean
2 onions, finely chopped
225g/8oz oatmeal
1 tbsp salt
1 tsp ground black pepper
1 tsp ground dried coriander
1 tsp mace
1 tsp nutmeg
water, enough to cook the haggis
stock from lungs and trimmings
And I dont even want to know what an ox secum is.
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dillydally: Ahhh Its an acquired taste .Every sunday we have haggis for our main meal ....... well most Sundays .I personally dont see what the problem Is with It .Some countries have weirder foods than we Scots do The spices and herbs make it lightly spicy and goes down brilliant with wine ............. most meals to me do though Got Haggis In the fridge too as we type
my neighbors told me the origins of haggis Lol quite a history, how'd it be thin sliced on a cold sandwich?------ This thread is Archived ------
I enjoyed Merle Haggis' songs........
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bodleing: Haggis
Ingredients
1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
heart and lungs of one lamb
450g/1lb beef or lamb trimmings, fat and lean
2 onions, finely chopped
225g/8oz oatmeal
1 tbsp salt
1 tsp ground black pepper
1 tsp ground dried coriander
1 tsp mace
1 tsp nutmeg
water, enough to cook the haggis
stock from lungs and trimmings
And I dont even want to know what an ox secum is.
Ingredients
1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
heart and lungs of one lamb
450g/1lb beef or lamb trimmings, fat and lean
2 onions, finely chopped
225g/8oz oatmeal
1 tbsp salt
1 tsp ground black pepper
1 tsp ground dried coriander
1 tsp mace
1 tsp nutmeg
water, enough to cook the haggis
stock from lungs and trimmings
And I dont even want to know what an ox secum is.
My nan used to cook in a huge pot a whole sheeps head .Even had the eyes which would be picked out------ This thread is Archived ------
druidess6308: I've never tasted it yet, but I'd love to try it...Scottish blood in me, ya know.
Hi Dru, i'd eat it again, it really was tasty, they even gave me a plate to go lol. I've a bit a the blood too. :)------ This thread is Archived ------
I loved it!!
I was visiting Inverness and stayed in a little village called and had it the hotel there ( sorry can't remember the name ) it was served in small sized balls with a whiskey and cream sauce and was totally delish!!!
The only problem is that I am loathe to try it again as it was so good I don't want to be disappointed!! lol
I was visiting Inverness and stayed in a little village called and had it the hotel there ( sorry can't remember the name ) it was served in small sized balls with a whiskey and cream sauce and was totally delish!!!
The only problem is that I am loathe to try it again as it was so good I don't want to be disappointed!! lol
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avecaim: Never tried it but I always think of Dr. Seuss's Green Eggs and Ham every time I decide whether or not to give something a try. You just might like it. . .
Isn't that something like "sam i am i don't like green eggs an ham lol" too funny.------ This thread is Archived ------
had haggis a few times when i lived in London...mmmmmm (scottish friends) thought it was lovely, reminded me of our black and white puddings here, which is also made from left over parts so to speak
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Bentlee: my neighbors told me the origins of haggis Lol quite a history, how'd it be thin sliced on a cold sandwich?
Yeah if money was tight at home .That and the fat from cooked bacon spread on a piece (a sandwich) but im going back near 40 or so years .Now its nuttela ------ This thread is Archived ------
englishblueeyes: I loved it!!
I was visiting Inverness and stayed in a little village called and had it the hotel there ( sorry can't remember the name ) it was served in small sized balls with a whiskey and cream sauce and was totally delish!!!
The only problem is that I am loathe to try it again as it was so good I don't want to be disappointed!! lol
I was visiting Inverness and stayed in a little village called and had it the hotel there ( sorry can't remember the name ) it was served in small sized balls with a whiskey and cream sauce and was totally delish!!!
The only problem is that I am loathe to try it again as it was so good I don't want to be disappointed!! lol
OMG...it gets worse.
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It's a fine dish, specially on Burns night with a glass of single malt 
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wonderworker: Not bad What I had was smoky and resembled Hash[It was canned]
Bad reviews might have to do with the supposition that Scots live on sheep guts and whiskey.
We know better
Thats possible after all folklore an such were great in that geographic Area. Some salt an pepper an a touch a hot sauce i loved it. :)Bad reviews might have to do with the supposition that Scots live on sheep guts and whiskey.
We know better
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dillydally: Yeah if money was tight at home .That and the fat from cooked bacon spread on a piece (a sandwich) but im going back near 40 or so years .Now its nuttela
My dad still does that - dips a piece of bread in the bacon fat as it is cooking and I am ashamed to say that it is very nice, but I stopped doing it once I watch Gordon Ramsey and a piece he did on the oinkers!!! Not pleasant!!
There is a show called Bizarre Foods with a little chubby chef who eats the most unbelievable foods and his motto if it looks good try it but I must admit when he eats raw fish hearts it turns my stomach a tad!!!
Here in Cyprus people eat sheep heads and seeing them in the butchers looking at me does not want to make me eat them, although I have no problem with their chops!!!
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bodleing: Haggis
Ingredients
1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
heart and lungs of one lamb
450g/1lb beef or lamb trimmings, fat and lean
2 onions, finely chopped
225g/8oz oatmeal
1 tbsp salt
1 tsp ground black pepper
1 tsp ground dried coriander
1 tsp mace
1 tsp nutmeg
water, enough to cook the haggis
stock from lungs and trimmings
And I dont even want to know what an ox secum is.
um lol.Ingredients
1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
heart and lungs of one lamb
450g/1lb beef or lamb trimmings, fat and lean
2 onions, finely chopped
225g/8oz oatmeal
1 tbsp salt
1 tsp ground black pepper
1 tsp ground dried coriander
1 tsp mace
1 tsp nutmeg
water, enough to cook the haggis
stock from lungs and trimmings
And I dont even want to know what an ox secum is.
------ This thread is Archived ------
minniemoo: had haggis a few times when i lived in London...mmmmmm (scottish friends) thought it was lovely, reminded me of our black and white puddings here, which is also made from left over parts so to speak
i'm not that brave to try it. (a chicken huh!)
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Created: Aug 2009
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