The Giant Korean@lemmy.world to FoodPorn@lemmy.worldEnglish · 8 months agoBreakfast - streaky bacon, beans, hashbrowns, and haggislemmy.worldimagemessage-square65fedilinkarrow-up1181arrow-down141
arrow-up1140arrow-down1imageBreakfast - streaky bacon, beans, hashbrowns, and haggislemmy.worldThe Giant Korean@lemmy.world to FoodPorn@lemmy.worldEnglish · 8 months agomessage-square65fedilink
minus-squareThe Giant Korean@lemmy.worldOPlinkfedilinkEnglisharrow-up8arrow-down1·8 months agoThey also had black pudding (tried that before and it’s pretty tasty). This was similar. I don’t know if it was authentic, but it was quite tasty.
minus-squareLemmysMum@lemmy.worldlinkfedilinkEnglisharrow-up6·edit-28 months agoIt probably is. A closer look it seems like it’s a ground haggis filling. Good stuff.
minus-squareThe Giant Korean@lemmy.worldOPlinkfedilinkEnglisharrow-up7arrow-down1·8 months agoOK, cool! Very rich and a bit offal-y (which I enjoy). And well spiced. I’m a fan.
minus-squareSatansMaggotyCumFart@lemmy.worldlinkfedilinkEnglisharrow-up9·8 months agoThe spice melange?
minus-squareThe Giant Korean@lemmy.worldOPlinkfedilinkEnglisharrow-up5arrow-down1·8 months agoI def tasted clove and coriander seed.
minus-squareLemmysMum@lemmy.worldlinkfedilinkEnglisharrow-up6·8 months agoWhy do you think the brits conquered the world? If you had to eat un-spiced haggis you’d probably want to do a little slavery and a touch of plunder.
minus-squareadam_y@lemmy.worldlinkfedilinkEnglisharrow-up6·8 months agoThat looks like the haggis we get here in Glasgow. It’s always looked like that. You mostly see the texture of the oats instead of the pluck. I highly recommend veggie haggis though. Seriously, it’s good food.
minus-squareThe Giant Korean@lemmy.worldOPlinkfedilinkEnglisharrow-up4·8 months agoWhat goes into veggie haggis? I’d definitely try it.
minus-squareadam_y@lemmy.worldlinkfedilinkEnglisharrow-up4·8 months agoAccording to McSween’s website, their haggis contains: Oats, Water, Vegetable Margarine (Palm Oil, Rapeseed Oil, Water, Salt, Emulsifier (E471), Flavouring), Black Kidney Beans (10%), Carrot (5%), Swede (5%), Mushrooms, Red Split Lentils (5%), Rehydrated Onions, Pumpkin Seeds, Sunflower Seeds, Salt, Ground Spices.
minus-squareLemmysMum@lemmy.worldlinkfedilinkEnglisharrow-up3·8 months agoI assume whole organ haggis has gone out of fashion in most places in favour of the ground sort?
minus-squareadam_y@lemmy.worldlinkfedilinkEnglisharrow-up4·8 months agoI’m not sure what you mean by “whole organ” haggis. I haven’t seen anything different to what I’ve described in the last 50 years. The stuff we have still has pluck… The offal, but it’s always minced. Can you find a picture of it? I’d be really interested in seeing if I can get hold of some to try.
minus-squareLemmysMum@lemmy.worldlinkfedilinkEnglisharrow-up3·8 months agoI got my offal origins mixed up, the dish I was thinking of is a Namibian tribal food that uses the intact organs stuffed into the stomach. I’d filed it away under haggis in my head.
They also had black pudding (tried that before and it’s pretty tasty). This was similar. I don’t know if it was authentic, but it was quite tasty.
It probably is. A closer look it seems like it’s a ground haggis filling. Good stuff.
OK, cool! Very rich and a bit offal-y (which I enjoy). And well spiced. I’m a fan.
The spice melange?
I def tasted clove and coriander seed.
Why do you think the brits conquered the world? If you had to eat un-spiced haggis you’d probably want to do a little slavery and a touch of plunder.
That looks like the haggis we get here in Glasgow.
It’s always looked like that. You mostly see the texture of the oats instead of the pluck.
I highly recommend veggie haggis though. Seriously, it’s good food.
What goes into veggie haggis? I’d definitely try it.
According to McSween’s website, their haggis contains:
I assume whole organ haggis has gone out of fashion in most places in favour of the ground sort?
I’m not sure what you mean by “whole organ” haggis. I haven’t seen anything different to what I’ve described in the last 50 years.
The stuff we have still has pluck… The offal, but it’s always minced.
Can you find a picture of it? I’d be really interested in seeing if I can get hold of some to try.
I got my offal origins mixed up, the dish I was thinking of is a Namibian tribal food that uses the intact organs stuffed into the stomach. I’d filed it away under haggis in my head.