Friday, January 25, 2008

Haggis verdict: Not bad

OK, so 12 brave souls lined up at the Burns Supper buffet and came away with their haggis, neeps and tatties.

The neeps and tatties went fast; basically they were potatoes and rutabagas diced and roasted slow with butter, parsley, salt, pepper and some onions. I'd make them again.

The haggis needs some 'splaining. A former intern sent us a can of haggis from Scotland. The Brits I've emailed recommended a shepherd's pie: the haggis mixed with diced turnips, carrots and a diced potato, topped with mashed potatoes and baked until bubbly and hot.

The verdict: surprisingly positive, considering that these folks knew they were eating lamb offal disguised as a shepherd's pie. True, the mashed potatoes and copious amounts of butter probably masked the haggis so much that a true Scot wouldn't have recognized it. And we pulled out some Tabasco. But, all in all, "not bad" seemed to be the general consensus.


Phillip Tutor, Commentary Editor of The Anniston Star said...

It wasn't that good, either. Tabasco can only help so much.