Gung Haggis Fat Choy!

[Piobaireachd]

I know it's a little late for Robert Burns' birthday, and a little early for the Chinese New Year, but what the hell...

http://www.gunghaggisfatchoy.com/

:happy:

[SixofNine]

Had some haggis at a local annual Burns dinner. It did not taste like chicken. :)

Brian

[RetFireCapt]

How was it Brian? I've always been fascinated by the stuff, like a kid would be with a dead cow.

[SixofNine]

Having gone to college in Philadelphia, the taste reminded me of scrapple, though stronger. That probably doesn't help much, does it? My wife was reminded of liver, but there was also a texture and taste hint of oatmeal, another ingredient.

Brian

[RetFireCapt]

Having gone to college in Philadelphia, the taste reminded me of scrapple, though stronger. That probably doesn't help much, does it? My wife was reminded of liver, but there was also a texture and taste hint of oatmeal, another ingredient.

BrianYes it does help. I love scrapple, was raised on it. I've eaten the stuff all over PA due to my truck driving days.

[Piobaireachd]

Here are the traditional ingredients for Haggis:


1 sheep's lung (illegal in the U.S.; may be omitted if not available)
1 sheep's stomach
1 sheep heart
1 sheep liver
1/2 lb fresh suet (kidney leaf fat is preferred)
3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)
3 onions, finely chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon cayenne
1/2 teaspoon nutmeg
3/4 cup stock

[MNeedham73]

cayenne pepper was/is a traditional ingredient?

That seems odd.

[Piobaireachd]

What I've been able to find out is that Cayenne pepper was cultivated in South American around the time of Columbus and is thought to have been brought back to Europe on his return.

Since Haggis appears to have been around since the 1700's it's possible that it is a traditional spice for the dish.

[RetFireCapt]

What I've been able to find out is that Cayenne pepper was cultivated in South American around the time of Columbus and is thought to have been brought back to Europe on his return.

Since Haggis appears to have been around since the 1700's it's possible that it is a traditional spice for the dish. Same with nutmeg. From a far flung place. Like the Carribean I believe.

[MNeedham73]

According to this (http://www.macsween.co.uk/haggis_history.htm), haggis has been around a lot longer than that.

*shrug*

[RetFireCapt]

According to this (http://www.macsween.co.uk/haggis_history.htm), haggis has been around a lot longer than that.

*shrug*OK then, haggis with cayenne is traditional only back to the point where cayenne becomes available in the land of the Scots.

[Piobaireachd]

OK then, haggis with cayenne is traditional only back to the point where cayenne becomes available in the land of the Scots.
Works for me! :)

[RetFireCapt]

And to think I'm not being paid for these brilliant summation talents I have.

[MNeedham73]

This talk about Haggis reminds me of this part of the movie Highlander lol:

MACLEOD -Stop calling me brother. You look like a woman, you stupid haggis.

RAMIREZ - Haggis? What is haggis?

MACLEOD - A sheep's stomach stuffed with meat and barley.

RAMIREZ - What do you do with it?

MACLEOD - You eat it!

RAMIREZ - How revolting!

[Brazbit]

Always brings this quote from Armageddon to mind:

Max: “My favorite dish is haggis. Heart, lungs, liver. You shove that all in a sheep's stomach, then you boil it. That'll put some hair on your ass!” :kissmy:

http://www.wavsite.com/sounds/2955/armag26.wav