but there are also flavourful things there! i visited edinburgh and their black pudding and haggis were very pleasantly spiced. i just don’t get why they would charge almost €4 for a completely un-toasted bread roll and a tiny sausage.
dunno if it’s sheep or pig, but i know it’s seasoned differently to what we have at home. haggis is just pölsa sausage so that’s just completely normal food. nothing wrong with a bit of lutfisk for christmas either.
I was under the impression haggis was sheep organs mixed with onion and oatmeal and lard cooked in a sheep stomach over a fire (traditionally on the cooking.) The last part doesn’t sound gross. It’s the oatmeal as the carb that seems off to me. I’ve tried and failed to use oats in that kind of savory way and it never works for me, and haven’t seen any other recipes using it as such.
Well sure, I’m no chef. But haggis is almost universally disliked in any case. And the lack of oatmeal in common recipes elsewhere suggests it’s not great for these kind of uses. That said I would probably like the haggis if made well.
All the other grains are used elsewhere as such, except maybe rye, another food that grows well in the poor sandy soils of scotland and thereabouts as I understand it. I’ve never seen rye in a savory dish as such either. Barley, wheat, potatoes, corn, rice, all the rest are in numerous dishes.
oats are pretty commonly used in meatballs, burger patties, and the aforementioned pölsa, so idk where you’ve been looking.
i think haggis has become reviled on reputation alone, honestly. a lot of people seem to get the ick from just hearing about a thing and they never care to challenge that notion. personally i think that for anyone who wants to stick to eating meat despite… everything… offal is probably more important now than ever. use the whole buffalo.
Also, the processed food they eat has way grosser ingredients, they have little idea just how bad it is. I’ve never heard of oats as filler as such, I’ve heard of rice like that, like with golubkis, the polish dish of meat and rice wrapped in cabbage then roasted with tomatoes.
I will give it a try if I ever get a chance. Maybe even make a hyprid version out of deer this cold season just for the lulz. I should be using more of the deer organs anyway. I hate liver but give that away as many love it. I don’t use the rest usually, except sometimes I eat the heart, raw. Like an apple.
but there are also flavourful things there! i visited edinburgh and their black pudding and haggis were very pleasantly spiced. i just don’t get why they would charge almost €4 for a completely un-toasted bread roll and a tiny sausage.
Is black pudding blood pudding? Sheep blood?
You liked the haggis? It sounds revolting. Maybe not as bad as ludafisk, where they preserve fish in lye in scandanavia.
dunno if it’s sheep or pig, but i know it’s seasoned differently to what we have at home. haggis is just pölsa sausage so that’s just completely normal food. nothing wrong with a bit of lutfisk for christmas either.
I was under the impression haggis was sheep organs mixed with onion and oatmeal and lard cooked in a sheep stomach over a fire (traditionally on the cooking.) The last part doesn’t sound gross. It’s the oatmeal as the carb that seems off to me. I’ve tried and failed to use oats in that kind of savory way and it never works for me, and haven’t seen any other recipes using it as such.
sounds like a skill issue ngl
Well sure, I’m no chef. But haggis is almost universally disliked in any case. And the lack of oatmeal in common recipes elsewhere suggests it’s not great for these kind of uses. That said I would probably like the haggis if made well.
All the other grains are used elsewhere as such, except maybe rye, another food that grows well in the poor sandy soils of scotland and thereabouts as I understand it. I’ve never seen rye in a savory dish as such either. Barley, wheat, potatoes, corn, rice, all the rest are in numerous dishes.
oats are pretty commonly used in meatballs, burger patties, and the aforementioned pölsa, so idk where you’ve been looking.
i think haggis has become reviled on reputation alone, honestly. a lot of people seem to get the ick from just hearing about a thing and they never care to challenge that notion. personally i think that for anyone who wants to stick to eating meat despite… everything… offal is probably more important now than ever. use the whole buffalo.
Also, the processed food they eat has way grosser ingredients, they have little idea just how bad it is. I’ve never heard of oats as filler as such, I’ve heard of rice like that, like with golubkis, the polish dish of meat and rice wrapped in cabbage then roasted with tomatoes.
I will give it a try if I ever get a chance. Maybe even make a hyprid version out of deer this cold season just for the lulz. I should be using more of the deer organs anyway. I hate liver but give that away as many love it. I don’t use the rest usually, except sometimes I eat the heart, raw. Like an apple.