Don't forget it's Burns Night on Sunday; 2009 marks the 250th anniversary of the birth of Scotland's national poet, so a few wee drams are definitely in order. Check out the BBC's excellent 250 years of Robert Burns website for some traditional recipes and an audio archive of Burns' works. Here's the proper way to start addressing your haggis:
Great chieftain o' the pudding-race!
Aboon them a' yet tak your place,
Painch, tripe, or thairm:
Weel are ye wordy o'a grace
As lang's my arm..
Just don't bother asking Paxman.
PS It's Saturday night and the haggis preparations are just beginning in our kitchen (see below). I'll be lining up a nip of whisky to chuck over the wee beastie later on.
4 comments:
I tasted haggis once and, huh, well let's say I chalked the taste up to experience. Of course, I did not taste it in the country of origin, so I am still open to trying it out again. - Vic
I once had to write a kind of taste-test article on haggis and eating it several days in a row - with the smell of it permanently hanging in my kitchen - was not great...
There's only one way to eat Haggis - deep-fried in batter, at midnight on an Edinburgh street after a long night of revels.
I'll admit, though, I drank a litre of orange juice immediately afterwards in a attempt to stave off the inevitable coronary.
Did you have a deep-fried Mars Bar for dessert??
Post a Comment