I finally opened that can of Grant’s Traditional Recipe Haggis tonight.
Here is a pre-dinner photo. Dig the “Master Po meets Charlie Trotter”-esque presentation!
And the taste? Well…let’s just say that the I’ve reached an important conclusion. The haggis that I ate and loved in Edinburgh must’ve been neither Grant’s nor Traditional. Why? Because five minutes after snapping this photo, I was boiling a pot of water for spaghetti.
Sorry, Godmother.
sorry Sal, but it looks like something the cat yacked on the carpet.
I share Lisa’s sentiment. Blehhhh. :-s
And remind me NOT to check your blog at 7:42 a.m. ever again. No need for breakfast now. Or lunch.
The yin/yang thing is very creative, though. Gives the whole thing a spiritual touch.
Just after breakfast was slightly better Christina … slightly.
Crazy American guy, what were you thinking? 😉
Lisa: I couldn’t test your theory, because both of my cats refused to eat the stuff.
Christina: Well…what did you expect from a dish that is 45% sheep lung? The reason I did the yin-yang was that the haggis looked so damn unappealing on its own. If only it had helped the taste! BTW…there are some new comments in The Smoke Ring about you new smoker (which I hereby dub, “The Rauch & Roll Machine”).
Lady Di: “Crazy Amercan guy?” Don’t blame my people. Blame the Scots.
I hereby announce that my infatuation with haggis has ended. I still like kilts, though.
Sal
Well who doesn’t like kilts? They have a universal appeal. Unlike that haggis. Still not hungry.
Yes, I’ve been keeping up with the smoker comments and I see that the experts are still pointing and laughing. Oh well. No smoked eel for them.
No self-respecting Scot would ever eat haggis out of a tin. You’ll just have to get the fresh version flown in specially.
HaHaHa, Thomas loves haggis, and there was a very psuedo “Scottish” festival (they had kilts, thats it) festival in our area, and they had haggis, he was so excited and telling me all about his Scotland memories…and then we tasted it, and he was like (insert green faced ready to throw up msn emoticon)..
Oh, btw, I want to get the flat stanley thing going in my sons school, I never heard of it…*gasp* and I’m american! eek!
k
I don’t know Sal- aren’t there enough disgusting things to eat in Spain without Haggis? I mean really- you have Morcillas (blood sausage) Cabeza de kabrito (kid goat head) which if you are lucky you can suck out the eyeballs, pig ears, callos (tripe), or even sucking out the brains of langostinos. But no, you have to try canned sheeps lungs souffle. Serves you right.
I will say you do get a 9.5 on your ‘plating’ and presentation though.
Sal – You do your Mama wrong. Stick with your heritage. Eat Italian for God’s sake!
Big Mama
Eeeeew… I’m with Lisa! (And Big Mama — stick to Italian!)
I was thinking a nice sprig of parsley would give that plate the color it needed, but that would throw it out of balance, no?
I did manage to find a nice baked potato place in Edinburgh, so I skipped the haggis and now I have no valid point of reference. After seeing that photo, I’m off the stuff without ever having tried it!
Now I love haggis but I’d never eat it out of a tin. Some things really should never be tinned and haggis is one of them.
At least I know not to eat it this way!
meat from a can?!
I don’t think I’ll have that just now. We’ve ordered a pizza instead! Do you mind?
Ewwwwwwwwwww! *shudder*
Christina: Them good ‘ol boys knows BBQ. But they don’t know squat about The Beatles.
Lesley: Funny you should mention it. I’ve had 50 kg. of sheep lungs airlifted from Glasgow. They should arrive tomorrow.
Kim: I have no doubt the the haggis Thomas ate is France tasted better. Everything tastes better in France. BTW…just mention FS to your son’s teacher, and I’m sure she’ll know what to do.
Iron Porer: The secret to a good souffle is to fold it lightly so that it fills with air. In this respect, nothing could be more logical than a lung souffle as you suggest. You try it first, then send me the recipe.
Mom: Next time I’ll pour tomato sauce over the haggis. Wait a minute…there won’t be a next time.
Mike B: I can assure you that the haggis in Edinburgh tastes much better than the stuff from the can. I feel sorry for soldiers in the Scottish army who are stationed over seas.
(Jesus! There are a lot of comments to answer tonight!)
Ms. Mac: There’s another thing that should never be tinned. BEER!!!
E-Traveler: Sorry, but you WILL eat haggis. It says so right here on my Ouiga board.
Tracie B: Nobody beats us Americans when it comes to meat from a can. Viva la Spam!
(I wonder how many new people have commented during the ten minutes that I’ve been writing these responses?)
C-Swiss: Pizza? I’d like to introduce you to my Mother…
Traveller One (I keep wanting to call you “Ketel One”): Be careful. With Albania being so close to Greece, I’ll bet there are a lot of sheep roaming around there. And I’m sure that the Albanians waste no part of the sheep.
(Phew! Time for a glass of wine.)
First I need to say……PICKLES HAS SPOKEN!!…finally, he made another post, someone today on my comments box asked when he was making another one, and low and behold, at the call of his “fans” he sat down and typed and typed and typed for over an hour!
Second, I’m soo excited, I have just talked to the school that my 6 year old goes to, and they are interested in flat sam……..I just bookmarked all the pages and told them I would give them a summary of it, no one in upstate NY had heard of it, but were very very interested!!
take care, happy haggis from a can eating..yuk..but the presentation…was FABULOUS!!!
:o)kim
pss.
thomas was in Glasgow for 1 year at the university studying engineering..he ate and loved real haggis:)
his accent even has a slight french scottish brogue..hahah