Talking of haggis
#1
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Talking of haggis
You can get it for breakfast in London
http://www.visitlondon.com/things-to...=tweet-ongoing
http://www.visitlondon.com/things-to...=tweet-ongoing
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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.
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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.?
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.?
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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.
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.
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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.
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.
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RoseHala
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Dec 31st, 2013 03:34 AM