Talking of haggis

Old Jul 9th, 2014, 03:41 AM
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Talking of haggis

You can get it for breakfast in London
http://www.visitlondon.com/things-to...=tweet-ongoing
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Old Jul 9th, 2014, 03:48 AM
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You couldn't before?
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Old Jul 9th, 2014, 05:46 AM
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Probably but you needed to know the right people and the secret handshake.
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Old Jul 9th, 2014, 06:03 AM
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Ah but do they pipe it in?
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Old Jul 9th, 2014, 07:35 AM
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>>Ah but do they pipe it in?
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Old Jul 9th, 2014, 10:29 AM
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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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Old Jul 9th, 2014, 10:34 AM
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So that explains the meaty taste of the tea
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Old Jul 9th, 2014, 01:42 PM
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Bagpipes for breakfast? Surely that's against the Human Rights Act.

A gentleman - someone who knows how to play the bagpipes but doesn't.
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Old Jul 9th, 2014, 02:19 PM
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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.?
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Old Jul 9th, 2014, 09:18 PM
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PQ - it wouldn't be that difficult. They sell tinned haggis in various tourist shops in Edinburgh, including at the airport - needs no refrigeration.
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Old Jul 10th, 2014, 03:44 AM
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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.
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Old Jul 10th, 2014, 03:49 AM
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>>pouring some whiskey over it while cooking - and also another dollop just before serving.>"nips and tatties". e</red>ps and champit tatties"
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Old Jul 10th, 2014, 07:54 AM
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whiskey (Irish), nah whisky (Scots).
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Old Jul 10th, 2014, 09:19 AM
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>>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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Old Jul 11th, 2014, 03:54 AM
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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.
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