"Retailers believe the boom in haggis sales stems from the ever-tightening purse-strings of British shoppers. At around £1.50 [US$2.23] a serving, haggis is a cheap choice and its high fat content makes it filling." [The Independent]...
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Joe McPherson lives in Korea and his blog, ZenKimchi Food Journal is all about collecting "recipes for cooking Korean food in Korea or abroad and recipes for recreating western food with Korean ingredients". I don't know how many Koreans or Westerners would be willing to eat the Haggis Shepherd's Pie he recently managed to cobble together, as it looks about as nasty as the name would suggest—it's the Haggis part of the equation that gives me pause—but I do give him points for being both crazy enough to think it up and intrepid enough to actually execute the idea. (If you've never had haggis but think you might like to, McLean's of Scotland will happily ship you some, ready-to-cook,...
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Wow. Who knew that heart, liver and lung of sheep, rolled in oatmeal, stuffed into beef intestine, and boiled for four hours could inspire so much discussion? Australian newsmedium The Age discusses haggis(es) worldwide, and the New York Times published an article in honor of what they're calling "haggis season."...
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That's a Robert Burns quote. In his honor, celebrate Burns Night tonight by cooking up a few of these recipes. Neeps and tatties, after all, are only mashed potatoes with turnips. If you really dare to be honest, try this haggis recipe. C'mon, people! Fear no labor!...
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