Not in the clamor of the crowded street, not in the shouts and plaudits of the throng, but in ourselves, are triumph and defeat.--Henry Wadsworth Longfellow

REDIRECT ALERT! (Scroll down past this mess if you're trying to read an archived post. Thanks. No, really, thanks.)

Due to my inability to control my temper and complacently accept continued silliness with not-quite-as-reliable-as-it-ought-to-be Blogger/Blogspot, your beloved Possumblog will now waddle across the Information Dirt Road and park its prehensile tail at http://possumblog.mu.nu.

This site will remain in place as a backup in case Munuvia gets hit by a bus or something, but I don't think they have as much trouble with this as some places do. ::cough::blogspot::cough:: So click here and adjust your links. I apologize for the inconvenience, but it's one of those things.

Wednesday, January 21, 2004

And now, Fun with Innards!

Haggis, Born in The USA

By Trevor Datson
LONDON (Reuters) - A tiny Scottish firm has teamed up with a U.S. company to start the first industrial-scale production in America of Scotland's national dish -- haggis.

Stahly Quality Foods, which employs just four people in the industrial new town of Glenrothes, believes the joint venture with a Chicago-based food processor can move 300,000 tins of the offal-based delicacy in its first year.

The estimated 10 million Scots and people of Scottish descent that live in North America offer an appetizing market. […]

Haggis is prepared in a sheep's stomach and is steamed or baked and served hot, but can also be revived when cold with a dash of scotch. Stahly will initially be offering two varieties from the Chicago plant -- traditional and vegetarian.

The recipes, like the identity of the U.S. partner, are a closely guarded commercial secret, but most traditional haggis contains liver, heart, tripes, oatmeal, suet and spices.

It also traditionally contains "lights," or lungs. […]

Marketing could, however, prove a challenge. A recent poll of 1,000 U.S. visitors to Scotland, by haggis makers Hall's of Broxburn, found that 33 percent believed a haggis was an animal hunted in the highlands. […]

Actually, that’s true--they’re related to the elusive Nauga. And what in the world would anybody want with VEGETARIAN haggis?! Next they'll be making non-alcoholic Scotch.

Anyway, although the article says that the recipe is a closely guarded trade secret, don’t let them fool you. Direct from Scotland, here is a tasty recipe you’ll be sure to enjoy. I would reprint it here, but I'm feeling rather queasy at the moment.

Comments: Post a Comment

al.com - Alabama Weblogs

free hit counter
Visits since 12/20/2001--
so what if they're mostly me!

This page is powered by Blogger. Isn't
Weblog Commenting by HaloScan.com