Comments on: Adventures in Haggis Making: Sheep Innards, Beef Kidney Fat, and Fun with a Deep Fryer

By: admin

admin — Sat, 06 Feb 2010 17:13:15 +0000

@su-lin and @lexeat – thanks! it was surprisingly fun and delicious. after the initial torture:)

@irene – sea shantey pirate singing coming up.

@foodrambler – i know, we made cat food. still cracks me up.

@damien – you did say it was the best haggis you’d ever had..so i’m going to hold you to that even though you’ve now seen behind the scenes.

@amit – just wait until the irn-bru battered mars bars hit NYC…

By: Amit

Amit — Tue, 02 Feb 2010 16:39:10 +0000

IRN-BRU!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

By: LexEat!

LexEat! — Mon, 01 Feb 2010 23:59:44 +0000

I’m SO impressed with you gals and your haggis.

I can relate totally Mei to not having a clue what all this was about until recently!

By: Damien

Damien — Mon, 01 Feb 2010 11:32:34 +0000

I’m not really sure I wanted to see the steps behind what I ate that night…but thanks.

By: foodrambler

foodrambler — Mon, 01 Feb 2010 11:29:07 +0000

Very very funny post Mei – had me laughing out loud and really reliving the whole surreal haggis-making episode. We are cat food experts now.

The backup ox bung has yet to be found – Weschenfelder swears it’s lounging somewhere around Camden. Maybe some poor neighbour signed for it and then went off on holiday. That’ll be a lovely surprise when they return. Or maybe it was stolen by a passerby. Everyone seems to be in search of skin to put haggis in these days…

By: irene

irene — Mon, 01 Feb 2010 04:55:24 +0000

Okay, two things.

1. You are hilarious.

2. Your discussion of neeps reminded me of a sea shantey or ditty of some sort in which someone is “round as a neep” (read: drunk) and “tawdlin’ hame,” or walking home. I’ll teach it to you next time we’re together.

By: Su-Lin

Su-Lin — Mon, 01 Feb 2010 00:00:27 +0000

I have to raise my hat to you. Homemade haggis? WOW.