Comments on: O What A Glorious Sicht

By: val

val — Fri, 03 Feb 2012 09:26:48 +0000

Here in the states it’s not as sturdy since the U.S.D.A. doesn’t allow the use of the “lights” (lung), but it’s still earthy and rich. Probably a good entry-level point; even better is the British ex-pat in Santa Barbara, California who opened a chippy serving deep-fried, homemade haggis (http://www.trippyfood.com/2011/12/28/let-the-chips-fall-where-they-may/) – mighty tasty! I’m sure you could handle that one!

By: Karen

Karen — Tue, 24 Jan 2012 19:24:53 +0000

So much of British cooking is named to tip an ear. Spotted dick is my favorite. Good job honoring the haggis, I don’t know if I could have done it.

By: Eddie Lin

Eddie Lin — Mon, 08 Feb 2010 23:31:37 +0000

A comprehensive and entertaining look at haggis. “a massive two foot-long haggis on a silver tray taking up the rear (wow, that sounds wrong)” IS wrong but you wrote it anyway which is why you’re on my blog roll! Looking forward to next year. Remember, no Scotty impersonations, folks!

By: val

val — Wed, 03 Feb 2010 20:56:43 +0000

Good news for haggis lovers in the U.S. – the USDA is considering lifting its ban on the import of haggis. News stories from January of 2010 reported that the ban was going to be lifted, but the USDA recently released information stating that it is only being considered at this point. Keep your fingers crossed!