Comments on: Godspeed: Deep-fried Haggis

By: Erica Dietlein

Erica Dietlein — Thu, 10 Jan 2008 06:18:50 +0000

Haggis? It thought I was watching Bazaar foods there for a moment, nothing like that in Reno, Nevada.
Thank you Father for the wonderful shows you do.

By: Scoot

Scoot — Thu, 18 Oct 2007 05:12:10 +0000

It may be a little late Fr. but here are my comments on the world famous HAGGIS. I have played for many years in a pipeband, and have celebrated my scottish heritage at many a Burns dinner. Haggis is known as the peasents meal. Basicly made from the scraps and trimmings of a royal feast as it were. However over the generations it caught on. It is very low fat as well. I suggest to truly appreciate the taste, flavour, and nutritional qualities to attempt it as it was meant to be. Straight out of the oven, with nips and tatties, and maybe a little veg on the side. Go to it Fr. you don’t know what you are missing out on. It is one of the worlds greatest delicases, that grew from peasent food.

By: Graeme

Graeme — Wed, 10 Oct 2007 19:11:54 +0000

To appreciate haggis you need to go for the traditional version (MacSweens is the best in my opinion) not the chip shop battered and deep fried version.

http://www.scottishfoodoverseas.com/macsweens-haggis.html

G, Stirling, Scotland

By: Phil Adams

Phil Adams — Mon, 08 Oct 2007 22:46:40 +0000

I truly enjoy your video podcast. I’m curious about the technical side. What kind of camera do you use? What software do you use for editing?

We have lots of ethnic foods here in San Antonio, Texas, but I’ve never heard of a Haggis. We have lots of food we batter and deep fry though – especially at our annual rodeo!

By: Jim Gordon

Jim Gordon — Thu, 27 Sep 2007 00:22:25 +0000

Hello Fr. Roderick

I have been in the chipshop you bought the Haggis from. Another delicacy I have seen from a chip shop in Dundee is a pizza, dipped in batter and deep fried.

In view of your Chinese ancestry Father, you would probably be interested or revolted, to know that a number of Chinese buffet restaurants here sell Haggis Spring rolls! No kidding.

A’ the best

Jim Gordon
Dundee
Scotland

By: Susan Bailey

Susan Bailey — Wed, 26 Sep 2007 14:16:56 +0000

Where is the Daily Breakfast?

By: Tim

Tim — Tue, 25 Sep 2007 19:43:13 +0000

Hello Father, I love the new ‘Godspeed’ podcast, a great addition…
As for that haggis, it looked pretty bad and definately the junk food version, traditionally haggis is served up with “neeps and tatties” (turnips and potatoes) mashed up and is definately tastier than the greasy deep fried version, still, the Scots are very good at deep frying, the mars bar, now that is a real delicacy!…

By: Rob

Rob — Tue, 25 Sep 2007 15:21:09 +0000

Haggis? You’re a better man than I, Father.

By: Polly

Polly — Tue, 25 Sep 2007 09:40:24 +0000

Oh, Father! Thank you for bringing us along in your pocket! Why not ask some of your listeners from Scotland to complete your descriptions of their country? I have had haggis 2 or 3 times, it looked nothng like that! I agree, it does taste much better than you would guess for sheep’s stomach! I believe the filling is mostly grains – wheat and such, whatever was around the farm and needed to be used up. At least, that’s what I learned the first time I was invited to a Burn’s Supper — but someone from Scotland could tell us all so much more about this!
Enjoy your vacation and God bless!