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Headed out this morning and shot a fresh one, now ready with kilt on, and dirk ready,,,,,,
Fair fa' your honest, sonsie face,
Great chieftain o the puddin'-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy of a grace
As lang's my arm.
The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o need,
While thro your pores the dews distil
Like amber bead.
His knife see rustic Labour dight,
An cut you up wi ready slight,
Trenching your gushing entrails bright,
Like onie ditch;
And then, O what a glorious sight,
Warm-reekin, rich!
Then, horn for horn, they stretch an strive:
Deil tak the hindmost, on they drive,
Till a' their weel-swall'd kytes belyve
Are bent like drums;
The auld Guidman, maist like to rive,
'Bethankit' hums.
Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi perfect sconner,
Looks down wi sneering, scornfu view
On sic a dinner?
Poor devil! see him owre his trash,
As ****less as a wither'd rash,
His spindle shank a guid whip-lash,
His nieve a nit:
Thro bloody flood or field to dash,
O how unfit!
But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie nieve a blade,
He'll make it whissle;
An legs an arms, an heads will sned,
Like taps o thrissle.
Ye Pow'rs, wha mak mankind your care,
And dish them out their bill o fare,
Auld Scotland wants nae skinking ware
That jaups in luggies:
But, if ye wish her gratefu prayer,
Gie her a Haggis!
Cheers to all having Scotland's national dish for dinner... now,, what malt to go with haggis? My personal preference is a Caol Ila...
I'm very multicultural I had porridge for breakfast I've a talisker on the go and haggis for tea. Only spoiled it by having a Bombay bad boy pot noodle after my ride 😉
burns night? i did'nt realise, and there was me determined not to drink tonight, be rude not to have a wee dram.... off to morrissons i go.
Amen to that - whisky tasting a go-go
Just had mine, washed it all down with a nice Rosebank. I must say potato ricers make smooth mash. Happy days
Am stuffed wi Haggis and mash tatties. Am very pleased with the mash - blended it with butter, milk, cheese and herbs into uber smooth baby food and then piped it.
I have been saving the last dram of Glenfarclas 105. Here she is... Slainte!
Moved on to my last bit of laphroaig quarter cask, I'm doing a distillery tour of islay in march can't wait 😉
No haggis in India.....
🙁
we had it at work for lunch and i have come home to it for supper. WIN x 2!
firestarter - MemberMoved on to my last bit of laphroaig quarter cask, I'm doing a distillery tour of islay in march can't wait
Any space on your trip 😉
Had a splash of Bowmore on our Haggis this evening 😀
No haggis in India.....
Depends where you are zedsdead, we arranged a food parcel of irn bru & haggis to go out to some of our people in Mumbai & Delhi a while back.
Nothing like an English dish to celebrate a Scottish tradition. 😛
Afraid not mr.overshoot 😉 doin bowmore, ardbeg, lagavulin and a big posh one with laphroaig . Happy days , shame I can't stay longer.
Bloody foreigners coming round here with your funny poems and your funny food.!
😀
Cashk shtrength Shpringbanksh...uummm! To a moose...Tam O'Shanter...maybe wait 'till the bairns in bed` for the "Cock up your beaver"!! 😈
BigG
Can you pass me the details of your contact please? I'd love some haggis right now...
Zeds, I'll check in the morning to see if they've any left. Where are you based?
I'm in Bangalore.
Indian food is great but there's only so much I can take...
Haggis, glazed carrots (bambino won't eat neeps) and mash for tea, lovely. soon followed by a dose of heartburn on the night ride. Not so lovely.
Was whisky tonight, haggis will be tomorrow as I'm a bit under-prepared as usual.
So - I spent the evening in the company of two chefs (they seem to be quite competetive fellows). After going through the chicken mousse envelope wrapped in parma ham it turns out that the simple haggis recipe is just to pour a dram over it. Cheap will do, apparently. Which is a shame as I have a nice Balvenie 12 yr old currently. Maybe a peppercorn sauce will suffice.
Keep it simple - neeps and tatties is the way to go, anything else is just gilding the lily. A bit of raspberry cranachan afterwards if you want something a bit more fancy as well 😀