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Majestic haggis of the glens proves elusive for US tourists
The Gruniad ^ | November 27, 2003 | John Carvel

Posted on 11/27/2003 1:52:42 AM PST by ijcr

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Typical of the Jockanese...they start a myth and then blame Americans.
1 posted on 11/27/2003 1:52:42 AM PST by ijcr
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To: ijcr
We should take them Snipe hunting.
2 posted on 11/27/2003 1:56:53 AM PST by HuntsvilleTxVeteran (Rush agrees with me 98.5% of the time!)
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To: ijcr
Maybe if they'd stop serving Haggis more Americans would go to Scotland.
3 posted on 11/27/2003 2:00:11 AM PST by kitkat
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To: ijcr
Maybe if they'd stop serving Haggis more Americans would go to Scotland.
4 posted on 11/27/2003 2:00:21 AM PST by kitkat
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To: kitkat
Sorry, too much Scotch.
5 posted on 11/27/2003 2:01:42 AM PST by kitkat
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To: ijcr
Oh for heavens sake it was a ' it's an odd world 'type of article in the newspapers here.And now you are turning it into an example of anti-americanism..........grow up.
6 posted on 11/27/2003 2:16:10 AM PST by scotsman1 (haggis)
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To: HuntsvilleTxVeteran
Please see my first post.It also answers your post.
7 posted on 11/27/2003 2:17:41 AM PST by scotsman1 (haggis)
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To: kitkat
Actually haggis is lovely.Have you actually ever tried it?.......or just quipped tired jokes?.
8 posted on 11/27/2003 2:19:08 AM PST by scotsman1 (haggis)
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To: ijcr; scotsman1
Have had my share of good and bad. Some of the worst had a definite snipian flavor to it :-}. It's an importnant part of any Burn's Night dinner along with meat pies, bridies, and mashed neeps.

One may wonder at the traditional relationship between Scotch whisky and haggis,i.e., was Scotch invented because one had to eat haggis or was haggis invented because the cook had a wee bit too much Scotch? Either way, it all worked out well. Slante' Mhath!

9 posted on 11/27/2003 3:50:40 AM PST by tbpiper
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To: scotsman1

10 posted on 11/27/2003 3:55:58 AM PST by angkor
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To: scotsman1
One often yearns
For the land of Burns
The only snag is
The haggis.

11 posted on 11/27/2003 4:09:43 AM PST by Luke Skyfreeper
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To: scotsman1
When I was in Edinburgh years ago, I stopped at a shopping mall on Prince Georges Street (to get out of the rain) at the end of the bridge over the gardens.......I can't recall the name of the bridge, but it's on the castle side of Waverly Station and Hotel.

Anyway, I picked up a humourous, illustrated book that talked of the natural wonders of and the sights to be seen, in Scotland. One of the sections dealt with the wildlife, including the wild haggis.
12 posted on 11/27/2003 4:24:35 AM PST by jimtorr
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To: scotsman1
As a sassenach, am I permitted to agree? I was introduced to haggis whilst at university in Scotland, and always eat it on Burn's night with a glass of scotch (the only real whisky), and toast our brothers north of the border.
13 posted on 11/27/2003 4:37:19 AM PST by tjwmason (A voice from Merry England.)
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To: jimtorr
The Scottish version of the jackelope :)
14 posted on 11/27/2003 4:38:46 AM PST by mewzilla
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To: mewzilla
Er...that's the jackalope.
15 posted on 11/27/2003 4:39:23 AM PST by mewzilla
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To: kitkat
"Maybe if they'd stop serving Haggis more Americans would go to Scotland."

Lots of laughs...but I wholeheartedly agree that Haggis has got to be some of the worst tasting stuff ever to hit my stomach!

Blech!!!!!

16 posted on 11/27/2003 4:44:56 AM PST by albee
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To: scotsman1
Bad Haggis
17 posted on 11/27/2003 4:47:33 AM PST by Rebelbase
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To: tjwmason
#13..Our dream vacation is to visit Scotland.
18 posted on 11/27/2003 5:11:22 AM PST by Guenevere (..., .a long time Florida resident and voter!)
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To: ijcr
Sounds a bit like scrapple to me--which actually is not bad if you slice it thin and fry it really crisp on the outside.
19 posted on 11/27/2003 5:15:02 AM PST by Agnes Heep
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To: Agnes Heep
Traditional Haggis

1 sheep's pluck (stomach bag)
2 lb.. dry oatmeal
1 lb. suet
1 lb. lamb's liver
2 1/2 cups stock
1 large chopped onion
1/2 tsp. cayenne pepper, Jamaica pepper and salt

Boil liver and parboil the onion, then mince them together. Lightly brown the oatmeal. Mix all ingredients together. Fill the sheep's pluck with the mixture pressing it down to remove all the air, and sew up securely. Prick the haggis in several places so that it does not burst. Place haggis in boiling water and boil slowly for 4-5 hours. Serves approximately 12.
20 posted on 11/27/2003 8:14:06 AM PST by VaMarVet
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