Haggis For The Holidays!

[Guest guest]

You're asking the wrong person, lol. I wouldn't try this, personally, but then, I have a very squeamish stomach, lol. I have a hard enough time eating animals as it is, much less the "other" meats, lol.

 

Cyndi

 

In a message dated 2/13/2007 6:55:49 A.M. Pacific Standard Time, cbrowne writes:

 

 

 

Okay...has anyone ever tried this stuff? I consider myself to be an open minded person and willing to try almost anything once (I've even tried snails and alligator meat) but this just sounds plain ol' DISGUSTING, LOL! --Cee--

 

 

 

 

 

 

 

 

 

 

Dear Heritage Foods USA Supporter,

Stay tuned for fresh lamb legs next week and fresh bison cuts the week after! Also, check out our new homepage, which now has a Featured Restaurant link!

This week we are featuring HAGGIS, the Scottish national dish. A recent New York Times article about Ian MacAndrew and his Scottish store Cameron's, which first opened in Kearny New Jersey in the mid 1950's, led us to organize a mail order campaign for this food before the weather gets cold and to honor Robert Burns who wrote the poem Address to a Haggis, which starts "Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!"

Haggis is normally made with sheep’s “pluck†(heart, liver and lungs) and boiled in the animal’s stomach for an hour. But because of modern safety regulations today haggis is made with less offal and more regular cuts. The ingredients of Ian’s version are beef shoulder and liver, oatmeal, salt, white pepper, onions, cloves, and beef suet (a hard white fat found on the kidneys and loins of sheep and cattle).

Why does haggis exist you might ask? One theory is that it was invented as a way of cooking quick-spoiling offal near the site of a hunt to feed hunters as they brought their prey back home. Today practically all Scottish fish and chip shops will sell a 'haggis supper'.

To prepare just thaw and boil for 30-45 minutes as its already cooked. Serve with mashed potatoes to which a little butter and milk have been added and mashed turnip (swede) to which a small amount of butter and black pepper have been added. As a drink to accompany, try sparkling wine and/or Scottish whisky!

ORDER TODAY AND RECEIVE BY FRIDAY. Have a great week!

Sincerely,

HAGGIS- 2.2 pound log: $40 including shippingShipped via Fed Ex to arrive to you February 16th, 22nd or 23rd.

 

Great chieftain o' the puddin-race!

HAGGIS, the Scottish national dish

Traditional Haggis, Neeps and Tatties

 

 

 

 

 

 

Order now at www.heritagefoodsusa.com

Heritage Foods USAThe Source for Authentic American Heritage FoodsHeritage Foods USA has been featured as a Company of the Year in Bon Appetit, House & Garden, Newsweek, Saveur Magazine and The New York Times Magazine.

Please do not reply to this e-mail. For more information, contact us at:

http://www.heritagefoodsusa.com 212.980.6603 info

If you wish to be removed from our mailing list, please

 

 

 

[Guest guest]

 

Okay...has anyone ever tried this stuff? I consider myself to be an open minded person and willing to try almost anything once (I've even tried snails and alligator meat) but this just sounds plain ol' DISGUSTING, LOL! --Cee--

 

 

 

 

 

 

 

 

 

 

Dear Heritage Foods USA Supporter,

Stay tuned for fresh lamb legs next week and fresh bison cuts the week after! Also, check out our new homepage, which now has a Featured Restaurant link!

This week we are featuring HAGGIS, the Scottish national dish. A recent New York Times article about Ian MacAndrew and his Scottish store Cameron's, which first opened in Kearny New Jersey in the mid 1950's, led us to organize a mail order campaign for this food before the weather gets cold and to honor Robert Burns who wrote the poem Address to a Haggis, which starts "Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!"

Haggis is normally made with sheep’s “pluck” (heart, liver and lungs) and boiled in the animal’s stomach for an hour. But because of modern safety regulations today haggis is made with less offal and more regular cuts. The ingredients of Ian’s version are beef shoulder and liver, oatmeal, salt, white pepper, onions, cloves, and beef suet (a hard white fat found on the kidneys and loins of sheep and cattle).

Why does haggis exist you might ask? One theory is that it was invented as a way of cooking quick-spoiling offal near the site of a hunt to feed hunters as they brought their prey back home. Today practically all Scottish fish and chip shops will sell a 'haggis supper'.

To prepare just thaw and boil for 30-45 minutes as its already cooked. Serve with mashed potatoes to which a little butter and milk have been added and mashed turnip (swede) to which a small amount of butter and black pepper have been added. As a drink to accompany, try sparkling wine and/or Scottish whisky!

ORDER TODAY AND RECEIVE BY FRIDAY. Have a great week!

Sincerely,

HAGGIS- 2.2 pound log: $40 including shippingShipped via Fed Ex to arrive to you February 16th, 22nd or 23rd.

 

Great chieftain o' the puddin-race!

HAGGIS, the Scottish national dish

Traditional Haggis, Neeps and Tatties

 

 

 

 

 

 

Order now at www.heritagefoodsusa.com

Heritage Foods USAThe Source for Authentic American Heritage FoodsHeritage Foods USA has been featured as a Company of the Year in Bon Appetit, House & Garden, Newsweek, Saveur Magazine and The New York Times Magazine.

Please do not reply to this e-mail. For more information, contact us at:

http://www.heritagefoodsusa.com 212.980.6603 info

If you wish to be removed from our mailing list, please

[Guest guest]

LOL nope but I have tried pickled pigs feet & tongue & blood pudding. Don't care for any of them.Ellen LaFleche-Christian Lilac Hill Homestead / Vermont http://tinyurl.com/lpfaf

 

Don't get soaked. Take a quick peak at the forecast with the Search weather shortcut.

[Guest guest]

Pickled pigs feet & tongue & blood pudding? Yeck! I used to love

keishka(sp?) until I grew up and found out that translated to " blood

sausage, " hahahaha! I still remember enjoying the taste but I no

longer eat it. The idea of eating blood and barley is a little

revolting, heh-heh.

 

I still think the worst thing I ever ate though was the

slimy " escargot. " If it hadn't been for a dare, I would never have

done it...

 

--Cee--

 

RealSimple , Ellen Christian

<scentednights2002 wrote:

>

> LOL nope but I have tried pickled pigs feet & tongue & blood pudding.

Don't care for any of them.

>

> Ellen LaFleche-Christian

> Lilac Hill Homestead / Vermont

> http://tinyurl.com/lpfaf

>

>

>

> Don't get soaked. Take a quick peak at the forecast

> with the Search weather shortcut.

>

[Guest guest]

LOL I've had frogs legs & escargot too. Not my thing either. Don't like caviar either.Ellen LaFleche-Christian Lilac Hill Homestead / Vermont http://tinyurl.com/lpfaf

We won't tell. Get more on shows you hate to love(and love to hate): TV's Guilty Pleasures list.

[Guest guest]

I never tried this but I don't see anything revolting about it. I bet it could be good tasting.

 

I'm not crazy about liver, but in small quantity and mixed with those other ingredients it would be OK.

 

Eating escargot on the other hand......

 

Barbara

 

 

 

Okay...has anyone ever tried this stuff? I consider myself to be an open minded person and willing to try almost anything once (I've even tried snails and alligator meat) but this just sounds plain ol' DISGUSTING, LOL! --Cee--

[Guest guest]

I don't mind caviar in small doses but I've been afraid to try frog

legs, LOL!

 

--C--

 

RealSimple , Ellen Christian

<scentednights2002 wrote:

>

> LOL I've had frogs legs & escargot too. Not my thing either. Don't

like caviar either.

>

> Ellen LaFleche-Christian

> Lilac Hill Homestead / Vermont

>

[Guest guest]

Celia, I love kishka. It is so delicious.

Just want to ask you, if you remember really liking it, why don't you tell yourself that it must be OK if you really liked it? There is no logic in your thinking ((

 

Barbara

 

 

 

 

Pickled pigs feet & tongue & blood pudding? Yeck! I used to love keishka(sp?) until I grew up and found out that translated to "blood sausage," hahahaha! I still remember enjoying the taste but I no longer eat it. The idea of eating blood and barley is a little revolting, heh-heh. I still think the worst thing I ever ate though was the slimy "escargot." If it hadn't been for a dare, I would never have done it...--Cee--

[Guest guest]

I still think the worst thing I ever ate though was the

slimy " escargot. " If it hadn't been for a dare, I would never have

done it...

 

--Cee--

*************

Hey, watch how you talk about us gastropods.....;-)

SLUGgy

[Guest guest]

I know! Silly, isn't it? Somehow the idea of eating blood soaked

bulgar just grosses me out, but if I close my eyes and concentrate on

the taste, I actually LOVE it!

 

--Cee--

 

RealSimple , " Barbara " <barbara3 wrote:

>

> Celia, I love kishka. It is so delicious.

> Just want to ask you, if you remember really liking it, why don't you

tell yourself that it must be OK if you really liked it? There is no

logic in your thinking ((

>

> Barbara

[Guest guest]

Hahahaha! Good one, Sluggy! --Cee--

 

RealSimple , " Sluggy " <arcure wrote:

> Hey, watch how you talk about us gastropods.....;-)

> SLUGgy

>

[Guest guest]

LOL....that's very funny!

Can you tell us, ignorants, how did you acquired that nickname?

 

Barbara

I still think the worst thing I ever ate though was the slimy "escargot." If it hadn't been for a dare, I would never have done it...--Cee--*************Hey, watch how you talk about us gastropods.....;-)SLUGgy

[Guest guest]

Yes, Sluggy, please tell the story. It's actually Slugmama, but I don't want to ruin the story, lol.

 

Cyndi

 

In a message dated 2/13/2007 4:06:37 P.M. Pacific Standard Time, barbara3 writes:

 

LOL....that's very funny!

Can you tell us, ignorants, how did you acquired that nickname?

 

Barbara

I still think the worst thing I ever ate though was the slimy "escargot." If it hadn't been for a dare, I would never have done it...--Cee--*************Hey, watch how you talk about us gastropods.....;-)SLUGgy

 

 

[Guest guest]

LOL....mind over matter, that's what's needed...

Tell your mind it is OK to eat kishka

It is delicious fried with chopped onions. That's how we

prepared it.

 

Barbara

 

 

I know! Silly, isn't it? Somehow the idea of eating blood soaked bulgar just grosses me out, but if I close my eyes and concentrate on the taste, I actually LOVE it!--Cee--

[Guest guest]

It's a small world after all Cee ...

 

I sell the stuff. No really -- I'm the West Coast rep for Caledonian

Kitchen, and we sell canned haggis.

 

 

Haggis, like spaghetti or meat loaf, comes in various recipes. Some

are good and others are ... well ...

 

Basically, haggis is hash. In fact, haggis is Gaelic for " chopped

fine " . Basic ingredients are meat, liver & oats. Some add barley as

well. The haggis we sell is made with grass fed beef, a bit of the

liver, pinhead oats, onions & spices.

 

I think haggis was invented for the same reasons all the other

cultures in the world invented hash, or the equivalent: it's only been

since WWI & in America & some of the Western European countries that

we've had the privilege of saying " I don't like that, I'm not going to

eat it " without starving to death. Down through human history, even

as late as my father's childhood growing up on a farm in Ohio in the

early 1900s, you ate what you had and you ate all of it, because it

was all you had. Haggis was the way to use the last bits of the

animal & make it edible, even enjoyable. It's traditionally made with

organ meat: liver, lungs, heart, kidneys, etc. cut up fine, smushed

together like making a meatloaf, put into a sheep's stomach, boiled,

the stomach cut open and the haggis eaten. How clever is that?! 300

years ago, there were no stoves, no pots & pans -- Scots invented the

boil-in-the-bag!

 

So, some of it is lovely (ours is wonderful -- a cross between corned

beef hash & pate). And with a wee bit of brown gravy, it's a

stick-to-your-ribs dish -- even better with a drop or two of single

malt to wash it down with. And it's definitely traditional. And

multicultural:

*the northeastern United States dish scrapple resembles haggis.

*In Romania, drob is a traditional dish very similar to haggis,

 

Other similar dishes include:

 

* Balkenbrij from the Netherlands

* Pölsa from Sweden, made from beef.

* Saumagen from Western Germany, made with pork.

* Slátur, an Icelandic cooked sheep's stomachs filled with blood,

fat, and liver .

* Švargl in Croatia and Serbia, made from pork.

* Boudin, an Acadian/Cajun sausage made with pork offal and rice.

* Bopis from the Philippines, made from pork minus the casing.

* Montalayo from Mexico, which is prepared from sheep or goat

offal in a manner very similar to haggis.

* Chireta from Aragonese valleys of Sobrarbe and Ribagorza, and

Girella from Catalan valley of Pallars, both made by boiling inside

sheep intestines a mixture of rice and sheep offal, mainly lungs and

heart.

* Bahur, Bulgarian sausage made from rice and pork liver and heart.

* Kishka, a traditional Ashkenazi Jewish kosher dish consisting of

a mixture of meal,meat and spices stuffed in a beef intestine or a

sewn pocket made of poultry neck skin.

* Kaszanka, a Polish dish, somewhere between black pudding and haggis.

 

Slainte!

Kate

 

 

RealSimple , " Celia Browne " <cbrowne wrote:

>

> Heritage Foods USA

> Okay...has anyone ever tried this stuff? I consider myself to be

an open minded person and willing to try almost anything once (I've

even tried snails and alligator meat) but this just sounds plain ol'

DISGUSTING, LOL! --Cee--

>

>

>

> Dear Heritage Foods USA Supporter,

>

> Stay tuned for fresh lamb legs next week and fresh

bison cuts the week after! Also, check out our new homepage, which now

has a Featured Restaurant link!

>

> This week we are featuring HAGGIS, the Scottish

national dish. A recent New York Times article about Ian MacAndrew and

his Scottish store Cameron's, which first opened in Kearny New Jersey

in the mid 1950's, led us to organize a mail order campaign for this

food before the weather gets cold and to honor Robert Burns who wrote

the poem Address to a Haggis, which starts " Fair fa' your honest,

sonsie face, Great chieftain o' the puddin-race! "

>

> Haggis is normally made with sheep's " pluck " (heart,

liver and lungs) and boiled in the animal's stomach for an hour. But

because of modern safety regulations today haggis is made with less

offal and more regular cuts. The ingredients of Ian's version are beef

shoulder and liver, oatmeal, salt, white pepper, onions, cloves, and

beef suet (a hard white fat found on the kidneys and loins of sheep

and cattle).

>

> Why does haggis exist you might ask? One theory is

that it was invented as a way of cooking quick-spoiling offal near the

site of a hunt to feed hunters as they brought their prey back home.

Today practically all Scottish fish and chip shops will sell a 'haggis

supper'.

[Guest guest]

Kate,

 

Thank you for the comprehensive overview of Haggis! I had no idea it had such a rich heritage. I must say that your description of haggis as a "hash" makes it sound appetizing than the traditional description of heart and lungs, LOL!

 

--Cee--

 

 

Re: Haggis For The Holidays!

Posted by: "Kate Harper" ghostdancer k8_harper

Fri Feb 16, 2007 8:01 pm (PST)

It's a small world after all Cee ...I sell the stuff. No really -- I'm the West Coast rep for CaledonianKitchen, and we sell canned haggis.Haggis, like spaghetti or meat loaf, comes in various recipes. Someare good and others are ... well ...Basically, haggis is hash. In fact, haggis is Gaelic for "choppedfine". Basic ingredients are meat, liver & oats. Some add barley aswell. The haggis we sell is made with grass fed beef, a bit of theliver, pinhead oats, onions & spices.I think haggis was invented for the same reasons all the othercultures in the world invented hash, or the equivalent: it's only beensince WWI & in America & some of the Western European countries thatwe've had the privilege of saying "I don't like that, I'm not going toeat it" without starving to death. Down through human history, evenas late as my father's childhood growing up on a farm in Ohio in theearly 1900s, you ate what you had and you ate all of it, because itwas all you had. Haggis was the way to use the last bits of theanimal & make it edible, even enjoyable. It's traditionally made withorgan meat: liver, lungs, heart, kidneys, etc. cut up fine, smushedtogether like making a meatloaf, put into a sheep's stomach, boiled,the stomach cut open and the haggis eaten. How clever is that?! 300years ago, there were no stoves, no pots & pans -- Scots invented theboil-in-the-bag!So, some of it is lovely (ours is wonderful -- a cross between cornedbeef hash & pate). And with a wee bit of brown gravy, it's astick-to-your-ribs dish -- even better with a drop or two of singlemalt to wash it down with. And it's definitely traditional. Andmulticultural: *the northeastern United States dish scrapple resembles haggis.*In Romania, drob is a traditional dish very similar to haggis, Other similar dishes include:* Balkenbrij from the Netherlands* Pölsa from Sweden, made from beef.* Saumagen from Western Germany, made with pork.* Slátur, an Icelandic cooked sheep's stomachs filled with blood,fat, and liver .* Švargl in Croatia and Serbia, made from pork.* Boudin, an Acadian/Cajun sausage made with pork offal and rice.* Bopis from the Philippines, made from pork minus the casing.* Montalayo from Mexico, which is prepared from sheep or goatoffal in a manner very similar to haggis.* Chireta from Aragonese valleys of Sobrarbe and Ribagorza, andGirella from Catalan valley of Pallars, both made by boiling insidesheep intestines a mixture of rice and sheep offal, mainly lungs andheart.* Bahur, Bulgarian sausage made from rice and pork liver and heart.* Kishka, a traditional Ashkenazi Jewish kosher dish consisting ofa mixture of meal,meat and spices stuffed in a beef intestine or asewn pocket made of poultry neck skin.* Kaszanka, a Polish dish, somewhere between black pudding and haggis.Slainte!Kate

[Guest guest]

Hi All,

 

I would love to try haggis. Any idea where could I buy it?

Health food stores or ethnic stores?

 

Barbara

 

 

 

Kate,

 

Thank you for the comprehensive overview of Haggis! I had no idea it had such a rich heritage. I must say that your description of haggis as a "hash" makes it sound appetizing than the traditional description of heart and lungs, LOL!

 

--Cee--

 

 

Re: Haggis For The Holidays!

Posted by: "Kate Harper" ghostdancer k8_harper

[Guest guest]

Wow, Kate, that is fascinating! Thanks for sharing that bit of history. :-)Cyndi

 

In a message dated 2/16/2007 8:02:09 P.M. Pacific Standard Time, ghostdancer writes:

It's a small world after all Cee ...I sell the stuff. No really -- I'm the West Coast rep for CaledonianKitchen, and we sell canned haggis.Haggis, like spaghetti or meat loaf, comes in various recipes. Someare good and others are ... well ...Basically, haggis is hash. In fact, haggis is Gaelic for "choppedfine". Basic ingredients are meat, liver & oats. Some add barley aswell. The haggis we sell is made with grass fed beef, a bit of theliver, pinhead oats, onions & spices.I think haggis was invented for the same reasons all the othercultures in the world invented hash, or the equivalent: it's only beensince WWI & in America & some of the Western European countries thatwe've had the privilege of saying "I don't like that, I'm not going toeat it" without starving to death. Down through human history, evenas late as my father's childhood growing up on a farm in Ohio in theearly 1900s, you ate what you had and you ate all of it, because itwas all you had. Haggis was the way to use the last bits of theanimal & make it edible, even enjoyable. It's traditionally made withorgan meat: liver, lungs, heart, kidneys, etc. cut up fine, smushedtogether like making a meatloaf, put into a sheep's stomach, boiled,the stomach cut open and the haggis eaten. How clever is that?! 300years ago, there were no stoves, no pots & pans -- Scots invented theboil-in-the-bag!So, some of it is lovely (ours is wonderful -- a cross between cornedbeef hash & pate). And with a wee bit of brown gravy, it's astick-to-your-ribs dish -- even better with a drop or two of singlemalt to wash it down with. And it's definitely traditional. Andmulticultural: *the northeastern United States dish scrapple resembles haggis.*In Romania, drob is a traditional dish very similar to haggis, Other similar dishes include: * Balkenbrij from the Netherlands * Pölsa from Sweden, made from beef. * Saumagen from Western Germany, made with pork. * Slátur, an Icelandic cooked sheep's stomachs filled with blood,fat, and liver . * Švargl in Croatia and Serbia, made from pork. * Boudin, an Acadian/Cajun sausage made with pork offal and rice. * Bopis from the Philippines, made from pork minus the casing. * Montalayo from Mexico, which is prepared from sheep or goatoffal in a manner very similar to haggis. * Chireta from Aragonese valleys of Sobrarbe and Ribagorza, andGirella from Catalan valley of Pallars, both made by boiling insidesheep intestines a mixture of rice and sheep offal, mainly lungs andheart. * Bahur, Bulgarian sausage made from rice and pork liver and heart. * Kishka, a traditional Ashkenazi Jewish kosher dish consisting ofa mixture of meal,meat and spices stuffed in a beef intestine or asewn pocket made of poultry neck skin. * Kaszanka, a Polish dish, somewhere between black pudding and haggis.Slainte!KateRealSimple , "Celia Browne" <cbrowne wrote:>> Heritage Foods USA> Okay...has anyone ever tried this stuff? I consider myself to bean open minded person and willing to try almost anything once (I'veeven tried snails and alligator meat) but this just sounds plain ol'DISGUSTING, LOL! --Cee--> > > > Dear Heritage Foods USA Supporter,> > Stay tuned for fresh lamb legs next week and freshbison cuts the week after! Also, check out our new homepage, which nowhas a Featured Restaurant link!> > This week we are featuring HAGGIS, the Scottishnational dish. A recent New York Times article about Ian MacAndrew andhis Scottish store Cameron's, which first opened in Kearny New Jerseyin the mid 1950's, led us to organize a mail order campaign for thisfood before the weather gets cold and to honor Robert Burns who wrotethe poem Address to a Haggis, which starts "Fair fa' your honest,sonsie face, Great chieftain o' the puddin-race!"> > Haggis is normally made with sheep's "pluck" (heart,liver and lungs) and boiled in the animal's stomach for an hour. Butbecause of modern safety regulations today haggis is made with lessoffal and more regular cuts. The ingredients of Ian's version are beefshoulder and liver, oatmeal, salt, white pepper, onions, cloves, andbeef suet (a hard white fat found on the kidneys and loins of sheepand cattle). > > Why does haggis exist you might ask? One theory isthat it was invented as a way of cooking quick-spoiling offal near thesite of a hunt to feed hunters as they brought their prey back home.Today practically all Scottish fish and chip shops will sell a 'haggissupper'.

[Guest guest]

hi kate, cyndi et al

 

Have just joined the group and one of the first messages ends with " slainte " !

 

I am from dublin, ireland, and we use slainte when clinking our glasses of beer )or whatever) together. We also use it as a greeting as in good luck,

 

Slainte

 

Ann

On 2/19/07, cyndikrall <cyndikrall wrote:

 

 

 

 

 

 

 

Wow, Kate, that is fascinating! Thanks for sharing that bit of history. :-)Cyndi

 

In a message dated 2/16/2007 8:02:09 P.M. Pacific Standard Time, ghostdancer (AT) comcast (DOT) net writes:

It's a small world after all Cee ...I sell the stuff. No really -- I'm the West Coast rep for Caledonian

Kitchen, and we sell canned haggis.Haggis, like spaghetti or meat loaf, comes in various recipes. Someare good and others are ... well ...Basically, haggis is hash. In fact, haggis is Gaelic for " chopped

fine " . Basic ingredients are meat, liver & oats. Some add barley aswell. The haggis we sell is made with grass fed beef, a bit of theliver, pinhead oats, onions & spices.I think haggis was invented for the same reasons all the other

cultures in the world invented hash, or the equivalent: it's only beensince WWI & in America & some of the Western European countries thatwe've had the privilege of saying " I don't like that, I'm not going to

eat it " without starving to death. Down through human history, evenas late as my father's childhood growing up on a farm in Ohio in theearly 1900s, you ate what you had and you ate all of it, because it

was all you had. Haggis was the way to use the last bits of theanimal & make it edible, even enjoyable. It's traditionally made withorgan meat: liver, lungs, heart, kidneys, etc. cut up fine, smushed

together like making a meatloaf, put into a sheep's stomach, boiled,the stomach cut open and the haggis eaten. How clever is that?! 300years ago, there were no stoves, no pots & pans -- Scots invented the

boil-in-the-bag!So, some of it is lovely (ours is wonderful -- a cross between cornedbeef hash & pate). And with a wee bit of brown gravy, it's astick-to-your-ribs dish -- even better with a drop or two of single

malt to wash it down with. And it's definitely traditional. Andmulticultural: *the northeastern United States dish scrapple resembles haggis.*In Romania, drob is a traditional dish very similar to haggis, Other similar dishes include: * Balkenbrij from the Netherlands * Pölsa from Sweden, made from beef. * Saumagen from Western Germany, made with pork. * Slátur, an Icelandic cooked sheep's stomachs filled with blood,

fat, and liver . * Švargl in Croatia and Serbia, made from pork. * Boudin, an Acadian/Cajun sausage made with pork offal and rice. * Bopis from the Philippines, made from pork minus the casing.

* Montalayo from Mexico, which is prepared from sheep or goatoffal in a manner very similar to haggis. * Chireta from Aragonese valleys of Sobrarbe and Ribagorza, andGirella from Catalan valley of Pallars, both made by boiling inside

sheep intestines a mixture of rice and sheep offal, mainly lungs andheart. * Bahur, Bulgarian sausage made from rice and pork liver and heart. * Kishka, a traditional Ashkenazi Jewish kosher dish consisting of

a mixture of meal,meat and spices stuffed in a beef intestine or asewn pocket made of poultry neck skin. * Kaszanka, a Polish dish, somewhere between black pudding and haggis.Slainte!Kate

RealSimple , " Celia Browne " <cbrowne wrote:>> Heritage Foods USA

> Okay...has anyone ever tried this stuff? I consider myself to bean open minded person and willing to try almost anything once (I'veeven tried snails and alligator meat) but this just sounds plain ol'

DISGUSTING, LOL! --Cee--> > > > Dear Heritage Foods USA Supporter,> > Stay tuned for fresh lamb legs next week and freshbison cuts the week after! Also, check out our new homepage, which now

has a Featured Restaurant link!> > This week we are featuring HAGGIS, the Scottishnational dish. A recent New York Times article about Ian MacAndrew andhis Scottish store Cameron's, which first opened in Kearny New Jersey

in the mid 1950's, led us to organize a mail order campaign for thisfood before the weather gets cold and to honor Robert Burns who wrotethe poem Address to a Haggis, which starts " Fair fa' your honest,

sonsie face, Great chieftain o' the puddin-race! " > > Haggis is normally made with sheep's " pluck " (heart,liver and lungs) and boiled in the animal's stomach for an hour. But

because of modern safety regulations today haggis is made with lessoffal and more regular cuts. The ingredients of Ian's version are beefshoulder and liver, oatmeal, salt, white pepper, onions, cloves, and

beef suet (a hard white fat found on the kidneys and loins of sheepand cattle). > > Why does haggis exist you might ask? One theory isthat it was invented as a way of cooking quick-spoiling offal near the

site of a hunt to feed hunters as they brought their prey back home.Today practically all Scottish fish and chip shops will sell a 'haggissupper'.

[Guest guest]

I could mail you a can, or you could wait until October & come out to

the Scottish Games in Ventura & buy a can from me. Or both.

 

Kate

 

RealSimple , " Barbara " <barbara3 wrote:

>

> Hi All,

>

> I would love to try haggis. Any idea where could I buy it?

> Health food stores or ethnic stores?

>

> Barbara

[Guest guest]

Welcome Ann! How fun to have someone from another country in our little group. :-) We would all LOVE to hear more about you, how you eat, the quality of your food, etc. Are you still in Dublin, or do you live here in the US now?Thanks so much for saying hello. :-)Slainte!

Cyndi

 

In a message dated 2/19/2007 9:52:52 A.M. Pacific Standard Time, anndconnolly writes:

 

hi kate, cyndi et al

 

Have just joined the group and one of the first messages ends with "slainte"!

 

I am from dublin, ireland, and we use slainte when clinking our glasses of beer )or whatever) together. We also use it as a greeting as in good luck,

 

Slainte

 

Ann

 

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[Guest guest]

And then you could visit me too! :-)

 

Cyndi

 

In a message dated 2/20/2007 12:35:57 A.M. Pacific Standard Time, ghostdancer writes:

I could mail you a can, or you could wait until October & come out tothe Scottish Games in Ventura & buy a can from me. Or both.KateRealSimple , "Barbara" <barbara3 wrote:>> Hi All, > > I would love to try haggis. Any idea where could I buy it? > Health food stores or ethnic stores? > > Barbara

 

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[Guest guest]

Kate, I will greatfully accept! Let me email you off list

 

Barbara

 

 

I could mail you a can, or you could wait until October & come out tothe Scottish Games in Ventura & buy a can from me. Or both. Kate

[Guest guest]

Huh? Boy, Cyndi, am I ever confused! You live over by my grandkids,

Barbara lives in Ventura -- I sell at the Scottish Games in Ventura

every October -- wait, I've got it! You're going to come with me when

I go to Ventura in October & we'll both visit Barbara. That's right,

isn't it?!

 

RealSimple , cyndikrall wrote:

>

>

> And then you could visit me too! :-)

>

> Cyndi

>

> In a message dated 2/20/2007 12:35:57 A.M. Pacific Standard Time,

> ghostdancer writes:

>

> I could mail you a can, or you could wait until October & come out to

> the Scottish Games in Ventura & buy a can from me. Or both.

>

> Kate

[Guest guest]

Not exactly, Kate..........I'm in Tampa Bay area, in Florida... LOL

 

Barbara

 

 

Huh? Boy, Cyndi, am I ever confused! You live over by my grandkids,Barbara lives in Ventura -- I sell at the Scottish Games in Venturaevery October -- wait, I've got it! You're going to come with me whenI go to Ventura in October & we'll both visit Barbara. That's right,isn't it?!