Thunderbird Posted November 15, 2013 Report Share Posted November 15, 2013 Available on Amazon for less than a quid a can. I love the stuff. Just bought a dozen. Any other recommendations? I've tried McSweens but reckon Grant's is better. More spicy too. Quote Link to comment Share on other sites More sharing options...
FalconFN Posted November 15, 2013 Report Share Posted November 15, 2013 Haggis is what people ate before they discovered deep fat fryers. Seriously, less than a quid a can?...minus Amazon's cut, cost of slaughter, production, a little profit and you have an oaty 'animal derivative' savory snack of the lowest order. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted November 15, 2013 Author Report Share Posted November 15, 2013 Try it and say that again. Grant's is famous sir. Quote Link to comment Share on other sites More sharing options...
FalconFN Posted November 15, 2013 Report Share Posted November 15, 2013 It probably tastes great, and I like liver, but eating lungs..... Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted November 15, 2013 Author Report Share Posted November 15, 2013 Lungs are the best bit! Ever tried rabbit lung? We had it in a wild garlic risotto at one of the Cotswolds foodie do's. Oh mama. Quote Link to comment Share on other sites More sharing options...
aris Posted November 16, 2013 Report Share Posted November 16, 2013 It is disrespectful not to eat or use the whole animal. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted November 16, 2013 Author Report Share Posted November 16, 2013 I do draw the line at the butt-hole though Quote Link to comment Share on other sites More sharing options...
FalconFN Posted November 16, 2013 Report Share Posted November 16, 2013 It is disrespectful not to eat or use the whole animal.I totally agree, every bit of the animal should be used but not necessarily eaten by humans. Lungs, spleen, stomach, hoofs, cocks, etc are good for dog food (and Ikea hotdogs). Quote Link to comment Share on other sites More sharing options...
aris Posted November 16, 2013 Report Share Posted November 16, 2013 I'm a big fan of head-to-tail eating. The more you explore it, the more you see that everything can be eaten. Much of it takes a bit more care, and alot more preparation - but it can be done and the results can often be spectacularly delicious. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted November 16, 2013 Author Report Share Posted November 16, 2013 There are two butchers in my town and at first glance one looks better than the other. Better location and more trendy decor - but - by far the best one is the one off the beaten track with freezers full of the good stuff, heart, kidneys, liver, ox cheeks, oxtail, shin...you name it he does it. Game galore, though I can't ever bring myself to buy game for obvious reasons. He's the one who gets the queues. Massive home made faggots at 50p each are a billy bargain and are the best I've ever had. Quote Link to comment Share on other sites More sharing options...
vulpicide Posted November 16, 2013 Report Share Posted November 16, 2013 Grants haggis cooked on a gaz stove at dawn on rolls and butter as you watched your pike float get agitated and slowly slide away with the mist still rising from loch Lomond. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted November 16, 2013 Author Report Share Posted November 16, 2013 Like Quote Link to comment Share on other sites More sharing options...
aris Posted November 16, 2013 Report Share Posted November 16, 2013 (edited) The decent well priced butchers near me are halal. I need to drive for a bit to what you may call 'ethnic' areas to find good offal and pork. Ever tried cows foot? It is the bit between the hoof and the shin. No meat, all cartilage, marrow and bone, but absolutely delicious when cooked right. Goes nicely when cooked with something like beef shin. Edited November 16, 2013 by aris Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted November 16, 2013 Author Report Share Posted November 16, 2013 I haven't, no. All cartridge would put me off a bit but I bet it imparts a gorgeous flavour to the rest. Quote Link to comment Share on other sites More sharing options...
aris Posted November 16, 2013 Report Share Posted November 16, 2013 When cooked right it just dissolves and becomes very tender. It is cooked with a tomato based sauce - and as you say, imparts flavour to the rest. The marrow is where a lot if the flavour is. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted November 16, 2013 Author Report Share Posted November 16, 2013 I had tripe done a bit like that in Rome. Really good. Quote Link to comment Share on other sites More sharing options...
aris Posted November 16, 2013 Report Share Posted November 16, 2013 I had tripe done a bit like that in Rome. Really good. Yes, the process of cooking is similar. It is a popular tapas and restaurant dish in Spain called Callos. I love tripe, but finding good pre-cleaned tripe is not easy. Cleaning tripe is really a pain in the backside - better to buy it pre-cleaned. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted November 16, 2013 Author Report Share Posted November 16, 2013 I'd be interested if anyone on PW has ever made their own haggis. Must be a bit of a faff but probably worth it. Hardest thing is probably getting the spices right. Quote Link to comment Share on other sites More sharing options...
jmooney Posted November 16, 2013 Report Share Posted November 16, 2013 Grants haggis cooked on a gaz stove at dawn on rolls and butter as you watched your pike float get agitated and slowly slide away with the mist still rising from loch Lomond. Where do I sign up? Quote Link to comment Share on other sites More sharing options...
aris Posted November 16, 2013 Report Share Posted November 16, 2013 (edited) I'd be interested if anyone on PW has ever made their own haggis. Must be a bit of a faff but probably worth it. Hardest thing is probably getting the spices right. I'd say it is harder to find the ingredients, unless you are slaughtering yourself. Edited November 16, 2013 by aris Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted November 16, 2013 Author Report Share Posted November 16, 2013 ?..unless you are slaughtering yourself. Most Saturday nights Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.