Although we're pretty interested in things Scottish these days, we missed the annual Burns Night celebration. Just as well, since a proper celebration would involve the preparation, presentation and consumption of a haggis.
The New York Times examined the state of haggis, uh, cuisine last week. Apparently the modern trend is towards actual edibility, at least in the U.S.
For a food with an august reputation for repulsiveness, Mr. MacAndrew’s haggis was surprisingly, even disappointingly, edible. Tasty, even. Rich and meaty, filled with bits of crunchy onion and the mild sting of clove, it tasted like what it was: coarse, beefy, chopped liver. Mr. MacAndrew admitted that a tasty haggis runs the risk of destroying its own mystique.
I still think I'll pass.
Posted by Alan at January 28, 2007 06:53 PM