A Question For The Cooks

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I had some haggis when I was in St. Andrews, Scotland. I didn't think it was that bad. Now, when we ate the Black Pudding (also called Blood Pudding by us Americans) it was not a pretty site. [xx(] I think you have to be pretty hungry to eat that stuff.
 
my son asked what Haggis was and I told him..." eat all the good parts of a sheep, whatever's left goes in the stomach and gets cooked to goo...that's haggis"...he is no longer interested in trying it;).
 
Maybe some home cooked ox tongue to go with it.

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Chuckie
 
My word, I had to look that up and I am fully sick now. Who in thier right mind would eat that! [xx(]

Originally posted by les-smith

I had some haggis when I was in St. Andrews, Scotland. I didn't think it was that bad. Now, when we ate the Black Pudding (also called Blood Pudding by us Americans) it was not a pretty site. [xx(] I think you have to be pretty hungry to eat that stuff.
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Lee,

It's kind of like the saying, "When in Rome do as the Romans do". Nothing ventured, nothing gained.:) Haggis is one thing, but the Black Pudding is another. Look up Black Pudding/Blood Pudding. It'll make the Ox tongue look like a cheese burger at McDonalds.
 
That looks good.
I grew up working in a country butcher shop. I enjoy blood sausage, liver sausage, souse, and all the stuff that you don't want to think about the ingredients. Brains always did gross me out though.
I've never tried haggis but the ingredients couldn't be any worse.
 
Love Black and White Pudding (made from liver) when I am in Ireland, and sometimes they have it here in the states in Irish pubs. In my home town, Frankfurt/Germany, we eat Blood sausage and Liver sausage with sauerkraut and mashed potatoes -hmhm good!! This was #1 of my list of things to eat when I went back home last April for the first time in seven years.
 
For the Cajuns and Creole's here... isn't boudain same as blood sausage.. with red beans and rice, boudain is pretty good.. 'course you do need a couple teaspoons of hot sauce stirred in to finish cooking the boudain.
 
I grew up in England and as kids we used to love black pudding, until one day I discovered what it was made from and promptly informed my siblings. Not surprisingly we all went off it very quickly.

Now as an Aussie, how could anyone bad-mouth our tasty and nutritious Vegimite - its beautiful:D
 
Originally posted by jwoodwright

Speaking of Rocky Mountain Oysters, the Spanish Bull Fighters get the horns, tail, hooves and "Oysters" (this is a family site).
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A gentleman was visiting Mexico and went to the bullfights. After a very exciting day, he stopped in the cantina across from the stadium and noticed several people cheering as another ate what appeared to be a "pair" of cooked baseballs. Asking the proprietor, he was informed of the custom of eating the "oysters" after the fights. Intrigued, he asked if he might try the specialty the next day and the proprietor said sure. The next day, after the bullfights, he dutifully appears at the cantina and is served a much smaller dish of "oysters", he finishes them, and, somewhat disappointed, asks the cook about the difference between his dish and the one he saw the day before. The cook looks at him and says "Ah, senor, some days the Matador wins, some days, the bull ....." [:0][xx(];)
 
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