Haggis Munchers (14/07/14)
Scotland's national dish is a tasty treat in both its traditional meat and more modern vegetarian versions, but it's the 'meat' side of things that's held things back primarily because haggis is made, partially at least, from offal - the off cuts that are not not so popular in the sanitised world we live in today.
But haggis is not so different from traditional dishes you find in other parts of the world though they do tend to have more alluring names such as 'boudin noir' in France or 'morcilla' in Spain - as opposed to the famous 'black pudding' made in Scotland and elsewhere in the UK which is a blood pudding of course.
Anyway the future of haggis is looking up if this news report is to be believed which would be a very good thing if you ask me and as for the animal's stomach business, well that's no different to the way in which quality sausages are made - except that you don't eat the 'casing' part of the dish.
In any event you can also get haggis in modern plastic wrap, just like the veggie version, if you can't stomach the thought of a sheep's stomach coming anywhere near your food.
So if President Obama makes the right call, get ready for Groundskeeper Willie to become a marketing sensation.
But haggis is not so different from traditional dishes you find in other parts of the world though they do tend to have more alluring names such as 'boudin noir' in France or 'morcilla' in Spain - as opposed to the famous 'black pudding' made in Scotland and elsewhere in the UK which is a blood pudding of course.
Anyway the future of haggis is looking up if this news report is to be believed which would be a very good thing if you ask me and as for the animal's stomach business, well that's no different to the way in which quality sausages are made - except that you don't eat the 'casing' part of the dish.
In any event you can also get haggis in modern plastic wrap, just like the veggie version, if you can't stomach the thought of a sheep's stomach coming anywhere near your food.
So if President Obama makes the right call, get ready for Groundskeeper Willie to become a marketing sensation.
South Korea (6 August 2011)
I noticed the other day that the blog site had its first visitor from South Korea - a country which I am ashamed to say I know very little about.
Apart from a vague knoweldge about the Korean War - which inspired the iconic TV series M*A*S*H* - the only things I know about South Korea have to do with food.
Because I like cooking - and consider myself to be quite a good cook if I put my mind to it - with a taste for all kinds of food - from all round the world.
I have an eclectic taste in food - and here are two things I can share with readers about the cuisine in South Korea.
1 Bulgogi is the country's national dish - a spicy, sweet and savoury mixture of sliced beef marinated in pears and soy sauce - then grilled to perfection and served with rice.
2 Kimchi is another national dish I suppose, but a vegetarian one made from cabbage and hot chilis - this devils brew is fermented in clay pots and buried underground for months, traditionally - before being dug up and enjoyed at all times of year.
Now Kimchi sounds disgusting, I know - but don't scoff.
Because what would your average South Korean think about Scotland's national dish - haggis?
And this reminds me of an episode of the Simpsons - in which groundskeeper Willie is reminiscing fondly about Scotland's pride and says something along the lines of:
"Get yer haggis here. Chopped heart and lungs - all wrapped up in a wee sheep's stomach. Tastes as good as it sounds!"
After that Kimchi sounds like an wonderful, unmissable delicacy.
And the good news is that you can find it right here in sunny Glasgow - at an unprepossessing little restaurant over in Finnieston - which I can heartily recommend.
MASH - by the way - stand for Mobile Army Surgical Hospital - and the final episode was the most watched programme ever in American television.
Apart from a vague knoweldge about the Korean War - which inspired the iconic TV series M*A*S*H* - the only things I know about South Korea have to do with food.
Because I like cooking - and consider myself to be quite a good cook if I put my mind to it - with a taste for all kinds of food - from all round the world.
I have an eclectic taste in food - and here are two things I can share with readers about the cuisine in South Korea.
1 Bulgogi is the country's national dish - a spicy, sweet and savoury mixture of sliced beef marinated in pears and soy sauce - then grilled to perfection and served with rice.
2 Kimchi is another national dish I suppose, but a vegetarian one made from cabbage and hot chilis - this devils brew is fermented in clay pots and buried underground for months, traditionally - before being dug up and enjoyed at all times of year.
Now Kimchi sounds disgusting, I know - but don't scoff.
Because what would your average South Korean think about Scotland's national dish - haggis?
And this reminds me of an episode of the Simpsons - in which groundskeeper Willie is reminiscing fondly about Scotland's pride and says something along the lines of:
"Get yer haggis here. Chopped heart and lungs - all wrapped up in a wee sheep's stomach. Tastes as good as it sounds!"
After that Kimchi sounds like an wonderful, unmissable delicacy.
And the good news is that you can find it right here in sunny Glasgow - at an unprepossessing little restaurant over in Finnieston - which I can heartily recommend.
MASH - by the way - stand for Mobile Army Surgical Hospital - and the final episode was the most watched programme ever in American television.
