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-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.
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.