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Archive 1 |
Come on, we must take a photograph (or several!) of a haggis to add to this page! --Kaihsu Tai 16:23, 2004 Jan 25 (UTC)
Unfortunately the picture contributed is appropriate for the Burns Supper article (where it also appears) but not for this one since the haggis takes up a very small portion of what is a very large picture. We need a more appropriate one for this article -- a smaller one which depicts a haggis rather than a man attacking a haggis. -- Derek Ross
I see little about the history of the haggis in this section, just a short section about a poem by Rabbie Burns.....would be good if you could expand it a little Jcuk
I won't alter the article to argue with someone else's national dish, but I've had a lot of scrapple and a reasonable quantity of haggis (yes, in Scotland, not an outland recreation), and IMO they are more similar (as compared to other foods) than different.
The first time I had haggis (in a small country B&B) it immediately reminded me of scrapple, and haggis may technically be a sausage, but it is more like scrapple than any sausage I've had. -- Cecropia | explains it all ® 21:09, 19 Dec 2004 (UTC)
The article says that "neeps" are turnips, whereas the Robert Burns Day article, which links to haggis, says that "neeps" are rutabaga. I'm not familiar with Scottish culinary culture, but someone should correct one of these articles. (Unless the term is used interchangeably.) JD79 17:19, 25 January 2006 (UTC)
The turnip page is the one to believe. This page attempts to repeat what it says. -- Derek Ross | Talk 21:43, 25 January 2006 (UTC)
Well then...I guess I never knew that the rutabaga was so closely related to the "American turnip". Thanks, Wikipedia! JD79 22:57, 25 January 2006 (UTC)
Spicey McHaggis the former bagpipe player for the Dropkick Murphys, quite obviously named after the food delicacy was removed, surely that is a reference to popular culture connected to haggis. If the band called Enter the Haggis which no one has heard of (and was probably added by one of the band themself) can remain, surely Spicey McHaggis as a more famous musical artist can remain.
There's a comment in the current version of the article that vegetarian haggis is pleasant in taste but unlike the traditional variety. This is an oversimplification. In fact the flavour of the "traditional" haggis varies quite a lot since there are many recipes, some heavier on the liver, some heavier on the oatmeal, or with other changes. That goes for the vegetarian haggis too: the flavour tends to vary with the recipe. Surprise, surprise. The point is that there is an overlap in the flavour range and that means that some vegetarian haggis is indistinguishable in flavour from some traditional haggis, so it's not entirely true to say that all vegetarian haggis tastes unlike any traditional haggis. -- Derek Ross | Talk 15:49, 24 April 2006 (UTC)
I speak from experience. The Henderson's veggie haggis fooled me completely. I did not realise that it contained no meat until I was told. Delicious! (Henderson's cafe is well worth a visit if you're in Edinburgh even for those who don't like haggis and aren't vegetarian.) -- Derek Ross | Talk 06:20, 25 June 2006 (UTC)
McSweens haggis (available every branch of Waitrose I come across - so i'm not sure about the "available in *some parts* of england" comment.. I can certainly get it here in Portsmouth whenever I want) comes in a meat and vegetarian variety.. I've had both, and at first taste, they're almost identical, but the aftertaste differs, and the meat one was certainly more addictive, but that said, they definitely qualify as being "similar". I've been considering converting to vegetarianism, and this is one product which makes the whole process sound less painful! Yum.
Regarding dishes similar to Haggis:
In central Mexico, in the State of Hidalgo, one of its traditional dishes is “barbacoa” which is made from mutton. A “barbacoa”, although similar in name to barbeque differs from it in that it is a process of cooking consisting of making a hole in the ground, wrapping meats in maguey leaves and placing them in the hole which is then heated by embers that slowly cook the meat in its own juices. During the 19th Century, Hidalgo was an important mining centre that had a strong British influence with many Britons coming to live there, mainly in the town called Real del Monte. They left, among other things, the method of making pastries, now called “pastes” that are now the typical dish and perhaps a variation of haggis, the “pancita” or “little belly”. The innards of the mutton; lungs, liver, kidneys, spleen and such are placed inside a pouch made by the stomach lining, with a liberal sprinkling of spices including the typical chilli and cooked along with the rest of the meat. The only flavouring given to the rest of the meat is salt inferring that the “pancita” was a latter addition. Once cooked it is eaten with the flat maize bread called tortilla in Mexico, but then so is mostly everything there. Other thing the Britons left were the first football (soccer) teams.
Contributed by Rafael Maffey
I realise this traditional English word has unfortunate connotations for North American readers: Faggots are large roasted meat-balls also made from minced offal - typically pigs lights (lungs), liver, heart, caul-fat etc. Lots of spices and pepper, but they have no cereals added. The result is a very dense meaty ball which is much more nutritious than sausages or beef patties. Nevertheless, I thinks it's in the same food-class as these and the excellent Haggis, i.e. offal-based preparations. I'm no expert in their preparation but occaisionally like eating 'em, accompanied by a pint of English beer - dark, tangy, frothy, unchilled, un-gassed and hand-drawn from barrel.
By Stewart Hall
What's the criteria for being similar here? It seems that some of the ones added are only vaguely related to haggis. Perhaps some could be trimmed and the good ones given a bit more detail? Munci (talk) 12:57, 21 October 2008 (UTC)
I have a couple of issues with this new section that's just been added.
1. There isn't really a drink, traditional or otherwise associated with haggis. Most haggis is bought from chip shops, day in, day out, in the form of haggis suppers without any drink at all. Even if a drink is bought with it, that drink is far more likely to be cola or Iron Brew than whisky or wine.
After purchases from chip shops, the second largest consumption of haggis is in the form of supermarket haggis at family meals. Again I would suggest that most families would have it with water or fizzy drinks. Wine is a less likely possibility and whisky is highly unlikely.
The only place where it is likely that haggis will be eaten with whisky is at a special event such as a Burns supper or a St Andrews day dinner where haggis is on the menu as a Symbol-of-Scotland. So it would be much more accurate to say that whisky (another Symbol-of-Scotland) is a traditional accompaniment at these type of events than to give the misleading impression that it's normal to drink whisky whenever you eat haggis.
2. There's an unwarranted assumption that haggis is spicy. While some haggis may well be spicy (because it may have a lot of pepper in it), there is a lot of haggis which is light on the pepper and thus isn't spicy at all. It all depends on the recipe. In my experience people who eat haggis for the first time are far more likely to say that it tastes like liver paté than to say it's like curry. And so, again in my opinion, you'd be much better served by thinking about wines to go with liver than in thinking about wines to go with chilli.
So if the new section is to remain, it should be updated to take these points into account. -- Derek Ross | Talk 19:40, 12 January 2007 (UTC)
The article states "Since fish and chip shops sell large amounts of haggis but do not serve alcohol, it can be assumed that haggis is frequently eaten in Scotland with the accompaniment of neither wine nor whisky." - The author evidently hasn't been to a Scottish fish and chip shop on a Friday night, where wine, whiskey and beer are abundant in the bellies of the establishment's inhabitants..
Um, can someone with more experience take out the sub-plebeian attempt at humor? —The preceding unsigned comment was added by 71.201.158.78 (talk) 22:21, 24 January 2007 (UTC).
I found some more tampering, in the Modern Usage and Drinks with haggis sections. It goes as folows:Remember to scottish people it taste good. Not all people may like it. This is the most important thing about haggis, it is hazedest to your health. Also, Haggis is a bitchy food. apologies if I edited this wrong, this is the first time I've made any edit to wikipedia. 75.165.0.28 (talk) 23:09, 4 December 2007 (UTC)
Haggis had a prominent mention in the film Highlander (1986)
or so I married an axe murdererMbr1983 (talk) 13:34, 24 April 2008 (UTC)
All the theories on this page regarding the history of haggis assume that it was invented in Scotland - although it's been a symbol of Scottishness ever since Burns's apostrophe, I'm not sure that its origins are Scottish. Does anyone have any evidence for that?
Ninj 15:00, 20 March 2007 (UTC)
I'm re-writing the history section in view of the fact that no-one's come forward with an answer to the question above.
Ninj 16:33, 31 March 2007 (UTC)
On the BBC's [QI] program under a question on Scottish inventions, haggis was one of the booby-trapped answers, and was revealed to be of Roman origin. They didn't go into much detail though.
--MeteoriK 11:10, 20 May 2007 (UTC)
Why is Image:Rabbie Haggis!.jpg this haggis smiling?
Regarding this sentence:
They really serve pizza deep-fried in batter?
rowley 17:56, 24 August 2007 (UTC)
79.68.15.45 (talk) 13:57, 11 February 2009 (UTC)
the deep fried mars bars are very good, though i'm not sure what kind of batter they use, its a sweet tasting batter Mbr1983 (talk) 13:22, 24 April 2008 (UTC)
Vegetarian haggis technically isn't haggis, so can someone who knows how to change the article to reflect this? Thanks! —Preceding unsigned comment added by 86.164.31.113 (talk) 20:25, 16 January 2008 (UTC)
I'm not sure if this is worth putting in the article anywhere, but a recurring gag in Earthworm Jim was where Peter Puppy would start eating something, say how much he loved it, ask what it is, then be informed it was some form of haggis and immediately stop eating it with a look of revulsion stating what it is. Just a random thought.
Now, on to the meat (no pun intended) of why I make this post... Does anyone have any idea what haggis tastes like or anything it could be compared to that would be accurate? I really want to try it, despite knowing what it is, but heck, I figure I may as well see if I can get a fix as to what it tastes like if possible! ~ Joseph Collins [U|T|C] 02:18, 2 May 2008 (UTC)
I wouldn't think of liver pate myself. I'm not sure what I would think of, mind you, but certainly haggis has spice to it which I wouldn't think of liver pate. Certainly, the best way to find out what it tastes like is to come to Scotland and actually eat it. Munci (talk) 05:27, 2 May 2008 (UTC)
I deleted the Haggis Hurl link. It has absolutely nothing to do with the food. —Preceding unsigned comment added by 75.21.176.240 (talk) 01:36, 10 January 2009 (UTC)
Can someone add a good photo of what the dish actually looks like? Maybe cut in half would be good so we can see the inside? Turning on the lights would be a help, or is this dish only served in darkness? :) ChildofMidnight (talk) 19:04, 12 January 2009 (UTC)
Does anyone else think that that haggis and oatcakes picture is VILE? And whats more, that doesn't look much like haggis, and those certainly don't look like oatcakes! Anyway, you don't eat oatcakes with haggis, you eat oatcakes with stovies!212.203.97.66 (talk) 13:11, 9 February 2009 (UTC)
Here's one I hope is better. It was taken just after the Address to a Haggis at a Burns Supper in Minnesota. Jonathunder (talk) 22:00, 29 January 2010 (UTC)
IS there a Scot among you able to provide an IPA version of this poem? (see here) --Surturz (talk) 06:00, 21 January 2009 (UTC)
That's what I was thinking too so I plan to do a version in West Central Scots. Where should it be posted by the way? Munci (talk) 06:42, 21 January 2009 (UTC)
I've finished by the way. Munci (talk) 04:51, 23 January 2009 (UTC)
There are many dishes listed here, I am not familiar with many of them but I did see tripas which is really dissimilar to haggis, it being simply grilled intestines. It's like saying pizza and lasagna are similar because they both have cheese. While delicious in it's own right, I've removed tripas from the list. --71.110.82.178 (talk) 15:47, 28 June 2009 (UTC)
Just to note an article in today's independent
The gist of the article is that someone refered to as "food historian Catherine Brown", claims to have found a recipe for Haggis in an recipe book by Gervase Markham that was written in 1615. She claims that the first recipe she has been able to find in Scotland was in 1747. Various Scottish butchers seem to have, seemingly without grounds, dismissed the claim. Probably worthwhile waiting for more learned opinion, but thought I would mention it now. Thehalfone (talk) 14:06, 3 August 2009 (UTC)
The word 'haggeis' is mentioned in the Scots Flyting of Dunbar and Kennedie, reportedly from around 1508. Could of been written before it was printed as I've seen earlier dates online. It's over 100 years before this, so the opening of 'almost 200 years before any evidence of the dish in Scotland' is wrong.
The Scots Leid dictionary [1] already had this mentioned and also something reportedly from 1420. haggeis, haggies - a haggis. It also states "Now regarded as a traditionally Scottish dish, but also popular in England until the beginning of the 18th cent. and still made in n.Eng. with some variation of the ingredients." --Revolt (talk) 18:11, 3 August 2009 (UTC)
The recent information refers to the earliest possible recipe found which is the listed in ref [1] [2] [3] [4] [5]. Your dictionary ref does not refer to the recipe of haggis,its origin or the Country of Original origin but simply the name "Haggeis,Haggies". Johnsy88 (talk) 20:42, 3 August 2009 (UTC)
== I believe with reference to your last message to my Wiki that you assume i am "Edit warring" is incorrect. I also believe that by changing the fact that the most original copy of the RECIPE of haggis( Which was first recorded in “The English Huswife” by Gervase Markham 1615) should not be mentioned in the LEAD section of the article is incorrect as this information has caused much recent controversy ( as noted in my original edits and also my orignal sources) and needs to be mentioned in the LEAD Johnsy88 (talk) 22:15, 3 August 2009 (UTC)
I feel that as there are no sources available to explain or shed light on the Scottish Origin of Haggis it is important to give information on the current controversy highlighted in my UNDONE original edits which did cover this and showed the topic in a far more fair and unbiased light. With refrence to this i feel that my original edits should be re instated as this does cover both sides of the argument and also the recent media controversy.Johnsy88 (talk) 22:37, 3 August 2009 (UTC)
Silly season ! The popular press in England have gone to town on this non-story. The Gervase Markham book in 1615 gives the earliest known recipe - but the existence of the haggis in Scottish literature pre-dates it by about a century. The Oxford English Dictionary is a more reliable source than those quoted in support of the "Haggis is English" theory and I have changed the text to reflectBoulet rouge (talk) 10:25, 4 August 2009 (UTC) this.
I created a new section called "In popular culture," and added this to the article, but Escape Orbit removed it, saying that it was "trivia."
I am curious to see what the consensus is on this content:
In an episode of The Simpsons titled Lisa the Beauty Queen, at the Springfield Elementary School Carnival, Groundskeeper Willie runs a booth trying to sell Haggis, and shouts, "Get your Haggis right here! Chopped heart and lungs boiled in a wee sheep's stomach! Tastes as good as it sounds!"[1]
Grundle2600 (talk) 02:41, 26 January 2010 (UTC)
Hello, The lead states: Haggis is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally simmered in the animal's stomach for approximately three hours. Haggis is a kind of sausage, or savoury pudding cooked in a casing of sheep's intestine, , as sausages are.
So - is it cooked in the stomach or the lining of the intestine or both?Uncle uncle uncle 22:49, 23 March 2010 (UTC)
I resent the line under the Folklore section that "According to one poll, 33% of American visitors to Scotland believe haggis to be an animal". Lagit or not, by stating only American visitors it fails to state that there is a certain percentage of visitors on the whole who think haggis to be an animal. By that it seems to take another swipe at Americans -- in my travels, I've met smart people everywhere and I've met dumb people everywhere, I've met rude people everywhere and I've met polite people everywhere ... people are people, and the lowest common denominator of humanity exists everywhere, not solely in America for the sake of people in other countries to one-up themselves. I think this line is in poor choice and I feel it is outside the charactre of Wikipedia and its guidelines for writing. ManOnPipes (talk) 16:32, 26 March 2010 (UTC)