Haggis croquettes with aoili mayonnaise, photo by Larry Eder
As part of my journalistic duties, I have embarked on a often published tome titled, Larry’s Excellent Adventures. This focuses on my crazy tour of athletics meetings across the pond (actually, back and forth), and various business functions I have to attend.
Today is a journey into the dark places of local Scottish cuisine.
As this is my third visit to Scotland since January, I felt that I must try Haggis. Haggis is a cult like Scottish food, that separates, the proverbial men from the boys, so to speak.
As close as I can gather, Haggis contains the not preferred bits of various hoofed creatures (no Loch Ness monster here), wrapped in said creature’s intestines, with various spices and perhaps, who knows, some beer or something ( I made that part up, journalist license).
I tried Haggis on Wednesday in a dish called Chicken and Haggis, with my friends Andrew and Wendy. Andrew was taciturn about Haggis, ” a bit of offal, some intestine, some spices”, trying to be comforting.
It tasted like dry sausage, with some spices. I actually liked it. I did not get sick, I did not turn gray, and to my great sorrow, I did not develop a Scottish brogue. I believe my mother, Marilu is Scottish and German, so I thought perhaps, I could sound like my hero, Sean Connery. Alas, the dream did not come about.
I had haggis and poulet once again on Wednesday with my friends at lunch. Ian smiled, wondering why his American friend was eating such stuff. A new friend admitted to never having tried it, but she might have it for breakfast the next day, being the brave sort.
Again, nice addition to the meal, tasty and no brogue.
Truth is, I can be undecipherable in my speaking to some at various late times at night, if I spoke with Scottish brogue, perhaps even a Glasgow dialect, I would be a true nightmare.
So, on Friday morning, August 1, after sleeping in (well five in the morning to eleven), I journeyed the one block from EasyHotel to Jackson’s Doghouse, and had haggis croquettes.
Quite tasty, once again, a bit spicier, and the aoili (garlic mayonnaise) was a nice addition.
I am not wearing a kilt, no Scottish brogue.
Again, I am crestfallen.
The journey through various cuisines continue.
