Talking of haggis
 

You can get it for breakfast in London
http://www.visitlondon.com/things-to...=tweet-ongoing

You couldn't before?

Probably but you needed to know the right people and the secret handshake.

Ah but do they pipe it in?

>>Ah but do they pipe it in?<<

Bagpipes for breakfast? Surely that's against the Human Rights Act.

In London I got my haggis at a Morrison's in Shepherds Bush. At the Hilton, there was only a plastic electric teakettle, so I wedged it toward the top above the water below, and kept pressing the "on" switch till the water steamed then boiled. When the kettle then shut itself off, I just pressed and started it boiling again. It took a while, but eventually the haggis wedged at the top of the kettle was fully hot. I did scrupulously rinse and scrub the kettle after that, but if anyone knew, they would probably never boil their tea in it.

So that explains the meaty taste of the tea :-)

<i>Bagpipes for breakfast? Surely that's against the Human Rights Act.</i>

A gentleman - someone who knows how to play the bagpipes but doesn't.

Let's legalize the importation of real haggis from Scotland to the colonies - why should we be denied the real thing - the whole meat ban against certain British beef items is also a charade of protectionism, perhaps.

I want to buy real haggis at my local meat market - let me decide if i is healthy or not to eat.

and fried Mars bars to boot!

Wonder what chances of smuggling real haggis into the U.S. would be - probably nil chances of getting caught and if so just a little fine? Of course it would have to be on a direct flight from Scotland as I suppose haggis don't keep well.

Is there a black market in haggis in the U.S.?

PQ - it wouldn't be that difficult. They sell tinned haggis in various tourist shops in Edinburgh, including at the airport - needs no refrigeration.

Had a wonderful haggis at a nice bar/restaurant/pub (in a classic hotel) - in St. Andrews - served by a very nice/sweet/cute red haired Scottish lass - who explained to me about "nips and tatties". :)

The manager told me the secret of good haggis is using fresh indgredients - AND pouring some whiskey over it while cooking - and also another dollop just before serving.

Worked for me. :)

>>pouring some whiskey over it while cooking - and also another dollop just before serving.<<
Whisky cream sauce maybe, but not neat whisky IME.

>>"nips and tatties". <<
= "Bashed ne<red>e</red>ps and champit tatties"

whiskey (Irish), nah whisky (Scots).

>>The manager told me the secret of good haggis is using fresh indgredients - AND pouring some whiskey over it while cooking - and also another dollop just before serving.

Worked for me.<<

Enough whisky and you could probably manage tripe and onions as well.

I think that pouring whisky on haggis is an abomination. As an accompaniment, of course, but pouring it over ruins both the haggis and the whisky.

In my city in this ex-colony one can always get good fresh haggis at a local butcher shop. Of course, the Scots played a huge part in the building of Canada and their traditions continue here.