Just been to Scotland and i have had

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Originally Posted by FleaFlicker

Yes I do,I have always wanted to try snails..Reindeer would be fine,the Guinea Pig and Roo might take some doing and as far as the grits go...I have these regularly...I'm a southern gal.:banana:

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Snails, like muscles really just the french put heaps of garlic butter on them so you can;t taste much else.

Kangaroo meat was divide and really suprizingly sweet

Ahhh I want to introduce grits to people in the Uk. have you got a reciepe i can use to make it?

I have to say i loved it when i had it.

I don't think I've ever been called a "boring sod" before?! lol

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Originally Posted by Bucsfan4ever

Yuck...pig's blood...I would rather not know the ingredients!!

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:ditto: :plus1:

It's like eating a hotdog, unless you get an all beef speciality type of hotdog you never know what's in it and I'd rather not know personally.

Did anybody else get a flashback of "Armaggedon" when they were all in the NASA testing facility and the one dude was talking about eating "Haggis"? :lol:

pete,
Dare :lol: we mention TOAD-IN-THE-HOLE :stirpot: :bigthumb:

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Originally Posted by steelrhinos

pete,
Dare :lol: we mention TOAD-IN-THE-HOLE :stirpot: :bigthumb:

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LOL toad in the hole, is really yummy. All that is is sausages in a yorkshire pudding. Yorkshire pudding is just batter too. Toad in the hole with Gravy, roast potatoes, veg.... ahhhh now were talking!

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Originally Posted by Blitzburghpete

Haggis
1 sheep's stomach, thoroughly cleaned
The liver, heart, and lights (lungs) of the sheep
1 lb Beef suet
2 large Onions
2 tb Salt
1 ts Freshly ground black pepper
1/2 ts Cayenne or red pepper
1/2 ts Allspice
2 lb Dry oatmeal (the old-fashioned, slow-cooking kind)
2-3 cups broth (in which the liver, heart and lights were cooked)

Verdict!!! LOL bloody lovely and very filling, had it rolled in steak and on it;s own, but a little too peppery for my liking but great



Black Pudding
INGREDIENTS:
1 quart pig's blood
12 ounces bread crumbs
1/2 lb. suet
Salt and pepper, to taste
1 quart milk
1 cup cooked barley
1 cup dry rolled oats
1 ounce ground mint

WOW - yum bloody tastic!!! Great for a cooked breakfast with bacon eggs, sausages, etc... bit chewy but great taste.. y'all missing out on this!! it's lovely!!

oh and picked up a whisky beer too!!

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yum bloody tastic is ****in genius...lol

Growing up right next to my Grandma's farm, and coming from a family where most of the men hunt, I've eaten a LOT of "unusual" things (beef tongue and heart--both quite good, actually. Beef/pig brains, and fish eggs (do NOT like any of them). Raccoon, ground hog, wild rabbit, deer meat, etc....

People have even said that my Grandma would've canned the squeal of a pig if she could've...but an entire quart of pig's BLOOD? Somehow that just does me in lol

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Originally Posted by floodcitygirl

I don't think I've ever been called a "boring sod" before?! lol

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:hilarious:

I met a friend of mine from Scotland in NYC last spring. We had Black Pudding for breakfast at a bar in NYC. It was actually pretty good. Keep in mind that the kitchen didn't open till 10:00 am and we were drinking pints at 7:00 am watching the Rugby playoffs. That may of made it taste a little better than what is actually is!

I was in Scotland while in the Navy, and had to try haggis. It was indeed a very good food. I had it at first in a "fast food" restaurant. I eventually had some homemade haggis, and it was even better. To all of those who are a bit put off by the ingredients, just think of what is in a hotdog. Plus haggis is much better.

You tell em' Pete they dont know what they are missing.
When i was at school i used to work Saturdays in a butchers shop and used to eat the Black Pudding raw ! mmmmmmmmmm!!! superb !

Best Haggis is Mcsweens (honest thats the name) its just the biz !!!

You can even get Vegetarian Haggis now, not worked that one out yet :thinking: