Cooky-cooky a.k.a. what´s the dishes @ your home town?!

[YamNivek]

Haggis is scottish mate, not irish

Our own equivalent is black and white pudding, similar to blood sausage.
It's fucking awesome.

Ahem.......

http://news.bbc.co.uk/1/hi/uk/8180791.stm

[Advent]

Haggis is english mate, not Irish

[BBloke]

I know haggis isn't scottish but I fear it's origins pre date English cook book by some time. IIRC it came from the Romans or Greeks (Romans have a better chance).

There are quite a few Scottish inventions that are not Scotlands to claim. Their traditional alcoholic drink being one. The Irish made it first :0

We have black pudding too.. Never been fond of it myself but I'll always eat something when I'm hungry enough.. food is food..

[Johnimus Prime]

I'm relieved to find out courtesy of BBloke that the English are not responsible for Haggis. There is too much other horrible shit that we are responsible for! Which numpty thought it would be a good idea to claim it as English? I reckon it's a cloak and dagger thing to try and discredit the English. Not sure why they felt the need to do that...

[(KK) Fogold]

It's actually quite funny. Us Scottish steal pretty much all of our symbols. The bagpipes were made in the middle east, as you said, haggis originated elsewhere (not sure where), and thistles grow in scandinavia much more than here. Tartan is genuinely Scottish though. And we know the true meaning of party .

Edit: just found this: http://www.magicdragon.com/Wallace/thingscot.html" onclick="window.open(this.href);return false;

Edit2: just realised how unrelated this is to the topic, I'll just shut up.

[d0n_th3_run_4ss4ss1n]

Oooooooookay:
1st: Thx, Advent, now I´m really sure it is Irish! According to the black and white pudding - we have got the same over here called "Tote Oma" ("Dead Granny", don´t ask pls) or "Grützwurst" (which is almost the same with more oat in it) - but German ppl became pussies in the recent years so it ain´t fine enuff for them anymore and even guys will behave like lil babies gettin it offered. You just gotta find a good butcher that either flavours it good or doesnt flavour it at all - mostly it´s way too sweet or too much water and oat. Otherwise I enjoy that one very much too.
2nd: Thx to YamNivek for this interesting article.
3rd thing: I seem to have mixed up all the facts in my wee wee head a bit here.
For your information - I had in my mind Chevy Chase has been eatin Haggis when he´s havin a meal in an Irish/Scottish (?) Pub/Restaurant in that "National Lampoon´s European Vacation " (btw the german title is "Help, the Ami´s are comin´" ).
But I think now I can sort my mind a bit and tell you the following:
He´s been eating sheep´s balls, which he didn´t realize as ones.
I´m not quite sure if it was in Scotland now or in Ireland - that´s what you gotta duke out now
So I wanna apologize to whoever for sayin that Haggis consists of sheep balls

@English folks here (or maybe the ones that got this dish stolen by the English ones ):
When I went to England bout 15 years ago I went to a FishChips Restaurant
-were I got my 1st contact with HP Sauce (the light blue one. mmmmmmh) as well-
and I ate a kinda pie filled with giblets? WTF is this called? I enjoyed it quite much.

@Fogold: No problem mate - learning something is never displaced

[YamNivek]

I think your on about a Steak and Kidney pie maybe? Chip shops sell them, and they are lovely. Steak, Kidneys and gravy in pastry what more could you need. Oh yeah a big pile of chips!!

Personally I prefer either Tomato Ketchup or Some type of BBq sauce over HP brown sauce. Its a bit too vinegery for me!

Also isnt haggis the inside of a sheep boiled inside its own stomach as Im sure thats how Peter Puppy explained it in the Earthworm Jim cartoons?

[d0n_th3_run_4ss4ss1n]

Yeah, HP is a bit marginal - that´s why I treat it the same way I use to handle Tobasco Sauce (the original one) - it isn´t that sour and aromatic in the beginnin and too hot to flavour it in an appropriate way - so I just use it once and leave it in the fridge then for a few weeks - afterwards it ain´t that persistent no more.
And many thx for tellin me what i´ve been experiencin 15 years ago. It´s been exactly that way u described it, even the restaurant itself - fish and chips in a news paper - u seldomly see sumthin like that over here anymore - but it really had style sumhow.

I´ve been lookin up what Haggis exactly is now.
Yes u are right - it´s the giblets (heart, liver, lungs). They are boiled in a bouillon (u gotta take care that the tracheas is hangin out of the pot, so the "rest of whatever" can drip out and not into the pot). The turned around stomach itself is goin to be washed with cold water, gettin cleaned of the solid remains of the stomach acid and the stomach lining. When the heart/liver/lung is cooked it get´s chopped, saltened and peppered, u put some nutmeg, mace and chopped onions, as well as kidney fat and oatmeal/cornmeal in it and mix it.
Afterwards u fill it into the turned around stomach (don´t fill it up completely otherwise it will go phut), cord the vents, prick it with a fork and put it into boiling water for bout 3 hrs til the stomach itself is cooked. That´s it! But u only eat the filling as far as i read about it. Btw there are several mods of this dish allover the world - in Germany it´s called "Saumagen" ("Sow´s stomach"), almost the same procedure but different meat and spices and potatoes used instead oatmeal.


It is quite poor that the German wikipedia got a manual by a scottish author of cookery books (Paul Harris) and got a paragraph about how tourists are punked by scottish ppl tellin them bout the Haggis animal ...

(There are the Low-flying Haggis which are flyin just above the surface of scottish fields and doin this that fast you can´t even see ´em and ther is the Left-driving Haggis which left leg is shorter than the right to have a better standing on the acclivities of the Scottish Highlands - bad side effect of this anatomic special is that they always get a left-twist hunting season is only in January - to hunt them u gotta push them into even land since they can´t run away or even stand there caused by their left leg - u can easily attract them with a bagpipe which is imitating the rutting call of a Hagggis)

...and in the english version u don´t even find a kinda recipe. Maybe I should have look it up in the scottish version


The Haggis Scoticus

[Johnimus Prime]

brown sauce is fantastic on shepherds pie. Also extremely good with breakfast, and anything with sausages in particular.

[Johnimus Prime]

The dogs knacker of all sauces:
http://en.wikipedia.org/wiki/Worcestershire_sauce" onclick="window.open(this.href);return false;

MMMMM lovely if you add a dash to cheese on toast, excellent in spag bol!