This boiled bag of offal is banned in the US. In Scotland it’s a fine-dining treat | CNN

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This is a long article about haggis, a traditional Scottish dish made from sheep's heart, liver, and lungs, mixed with onions, oatmeal, suet, spices, and salt, traditionally encased in the animal's stomach and simmered for several hours. The article discusses various aspects of haggis, including its history, production methods, culinary uses, and cultural significance.

Here are some key points from the article:

1. **Haggis production**: Simon Howie Butchers, a Scottish company, produces around 60% of Scotland's haggis, with each kilogram costing around £6 ($7.70).
2. **Culinary versatility**: Haggis can be used in fine dining, as a stuffing for poultry and game birds, or as a crouton-borne garnish for soups.
3. **Ethnic minority influence**: Glasgow's Sikh community has popularized haggis pakora (haggis wrapped in a crispy pastry) and other vegetarian variations inspired by Scotland's ethnic minorities.
4. **Cultural significance**: Haggis is an important part of Scottish identity, with many Scots considering it a national dish. The article features quotes from a 14-year-old rugby player who enjoys haggis for its "warming feeling" and "purely Scottish" taste.

Overall, the article provides a comprehensive overview of haggis, covering its history, production methods, culinary uses, and cultural significance in Scotland.
 
😊 I just LOVE learning about all the quirky food traditions around the world! So like, I never knew that haggis was such a big deal in Scotland 🤯! It's wild to think that this weird and wonderful dish has been a part of their culture for so long. And the fact that it's not just some boring old national dish, but also something that people from other ethnic backgrounds have gotten into - like with those Sikh-inspired veggie haggis pakoras 🍴👌? That's SO cool to me! It just goes to show how food can bring people together and break down cultural barriers. And I'm definitely intrigued by the idea of haggis as a fine dining ingredient or crouton topping... who knew?! 😋
 
I mean, can you believe how popular haggis has become? I was at a food festival last year and they had this insane haggis pakora stall that was SO good! 🤯 I'm not even Scottish but I ended up trying like 3 different varieties 😂. What's crazy is how it's been taken over by the Sikhs in Glasgow - who knew? 🙃 I love how the article mentioned a rugby player enjoying haggis for its "warming feeling" too, that's so true! 💤 It's amazing how food can bring people together like that.

I also loved how they talked about the different production methods and ingredients. Did you know that oatmeal is a key ingredient? 🌾 I've been meaning to try haggis at a traditional Scottish dinner party but haven't had the chance yet...🤞 maybe next year! 🎉
 
🤔 You know what's weird about this whole haggis thing? It's like they're trying to brainwash us into thinking it's just some traditional Scottish dish, but really, there are some suspicious connections here 🕵️‍♀️. Like, have you ever noticed how every single recipe online calls for oatmeal, suet, and spices that are imported from all over the world? What's going on with that? Are they trying to create a globalized haggis empire or something? 😏 And don't even get me started on this "cultural significance" stuff. Is it just a coincidence that every single quote in the article comes from some young Scots kid who loves rugby and hates anything that doesn't have a "purely Scottish" taste? 🤷‍♂️ I'm not buying it, folks!
 
hmm 🤔, i mean... what's the point of preserving this old tradition? it's just food 🍴, can't we move on from this stuff? but at the same time, i kinda get why haggis is a big deal for scots - there's something nostalgic about eating something that's been around for centuries. and those veggie versions inspired by ethnic minorities are actually pretty cool 🌮. but let's be real, 60% of scotland's haggis comes from one company? that's just crazy 💸
 
hmmm i wonder why is haggis so famous in scotland it seems like they put a lot of effort into making it from sheep's organs... does that give the dish a unique flavor or something? 🤔 also why did the sikhs start putting vegetarian versions of haggis together with pastry it makes sense if more people can enjoy traditional food without having to eat meat

i'm kinda curious about how many pounds of haggis is needed for a typical scottish gathering what's the standard serving size or something? and are they really serving haggis with soups and stuff just because it's cultural significance or do chefs actually think it tastes good together?
 
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