Every butcher in Scotland has a version of Haggis. So some may be better than others. Some may be a little more spicy than others. And that didn 't look like stovies to me more like a beef stew. Stovies in the part of Scotland I come from is actually more potato and just a little meat and thick and not runny like a stew.
Despite the name scotch eggs aren't actually Scottish, it's said that they got their name from the restaurant that started selling them, which I think was in Whitby.
Scottish langoustines and lobster. Most get sent abroad, Europe, N. America and even Japan. Scottish smoked salmon is Heathrow Airport's biggest freight, getting loaded onto commercial flights as freight.
Scottish person here... Stovies has nothing to do with stoves. The word is from the Gaelic "Stobhach" (pronounced stovah) which simply translates to English as "Stew".
I'm English and, I've tried one (In Hull of all places!) I thought it would be horrible but, it was..... OK! not something I'd buy again but I finished it and it was.... OK...
looking at the dishes , the stovies looked far too watery and sorry , but gravy with haggis just takes away from the taste and if its a bad gravy then it will ruin the dish ,
Some Haggis are better than others, I prefer the more spiced up one's. It good fried as part of a Scottish breakfast too. Keep up the good work, really enjoy your reviews of all things British 😀
I'm not keen on it as part of a fry up but later in the day when my stomach has got in to gear. Black pudding and sliced sausage yes. This has put me in the notion, I think I'll go to a local cafe for this on Tuesday, it's closed on Monday.
We do not eat Black Pudding , but we do like a good Haggis slice for breakfast , and even with neeps and tatties , with a good rich onion gravy . Tbh that did not look very appetising . We buy our Haggis from a small butchers at Gretna, Kircudbright , or Carluce Smokery , Smoked Haggis. Haggis is a specialist thing , it’s either good or gross . You are best to eat your Haggis meal on a cold night at home. I only buy my Scotch pies with two holes not just one .
Cold? What? Cullen Skink is an amazing smoked fish and potato soup. Never served cold! Best place to have it is in Cheuchters at the west end. Their Cullen is the best I’ve ever had. I eat(and drink) there regularly.
Interesting that you picked out the flavour of broccoli in the neeps (swede). The plants are part of the same ‘brassica’ family, along with cabbage, Brussels sprouts etc.
Scottish food is far more than haggis and deep fried food infact we have some of the best food / product on this planet. Shame we are summed up with deep fried food and haggis.
Well, I was about to wax lyrical about Cullen Skink, but they are not on the west coast at the moment. Gosh, I really enjoyed the Cullen Skink served in Ullapool.
The eating of offal is more prominent in Europe than the US, it stems from the belief that every possible part of an animal should be eaten, it's also cheap and nutritious, the farmer has invested a lot of time, effort and money into producing quality meat so it should be honoured by using as much of a carcass as is possible.
It is really not common in the US. The liver is probably the most common. I feel like everything we tried in the UK was at least quality. Sometimes the seasoning wasn't one of our favorites. I'd like to try a different haggis at some point.
The quality of meat in Europe is a lot higher as well. US meat is banned in Europe due to the high levels of toxic and carcinogenic chemicals allowed in the meat.
@@TheMagicGeekdom To be fair a lot of haggis can be over seasoned and / or have quite a bit too much spice for some tastes. If you try different ones you’ll find one you like. Haggis, neeps and tatties with a rich gravy, and a glass of a strong Islay whisky such as Auchentoshan, Lagavulin or Laphroig are real winter warmers :0. And that’s coming from and Englishman :)
The ' deep fried ' stuff , started as a joke ,a Chip Shop owner said he could batter and deep fry anything , so people brought him many things to try , Mars Bars , Whole Chickens and Ice cream was just a few.
That was, real wet Stovies. My one is less wet mote tatties, served with Oatcakes, Beetroot and Brown Sauce. Haggis, so may different kinds I love mine spicy
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I treat Scotch like any other food. Try a sip straight first, then add a drop or two of spring water to opening up and mellow it out if you feel it needs it. And whisky with chocolate is life changing. Haven't tried with cheese, but it seems like it would work.
Hmmm ... Cock-a-Leekie soup; Cullen Skink; Arbroath Smokies: Langoustine; Spoots; Guga (but you'd be hard pressed to get any as it is only harvested once a year); in addition to black and white puddings, there is fruit pudding in Scotland; Scotch pies (mutton); Bridies; Chicken Balmoral; Oatcakes; Tattie Scones; Cranachan; Tunnock's Tea Cakes: Tablet; and Irn Brew.
I'm Welsh and I have tried deep fried Mars bar here in Wales. I expected to hate it, but I loved it. I think it depends on how well it's battered, much like when you sometimes get rubbish batter on fish and it runs it. Yours looked very underwhelming as soon as I saw it. 😂 The one I tried was crispy and lovely. It reminded me of donuts dipped in chocolate. You need to go on a quest to find an amazing battered Mars bar!
Myth Buster... Steak and Kidney Pie is a traditional English food. Black Pudding is a British Dish...especially popular in the North of England.. Haggis was 1st recorded in Lancashire England in 1430. Many varieties exist all over Europe...
I used to get a deep fried pizza and chips for my lunch at school (when we were allowed to leave the grounds for lunch). I think where I went they didn't batter them first because you could still see the cheese and tomato sauce on the top but it was crunchy. I'd never seen it totally covered in batter like that before.
@@no-oneinparticular7264 Whitby appears to have a claim, but the Wikipedia entry suggests that the fortnum claim is much earlier and that the Whitby recipe involved fish paste instead of pork.
Peated whisky from Islay is one taste, remember there’s hundreds of whisky flavours keep sampling till you find the one you love, it’s out there somewhere.
@@TheMagicGeekdom The Scottish whisky's that tend to be more smokey & peaty are Highland, milder is the Island whisky. Over the sea to Ireland and whiskey is lighter too. Note the different spelling.
@@russcattell955i Islay whiskies are known for being more peaty and smokey than others. Not all from Islay are heavily smoked or peated, but many are. Laphroaig, especially, is known for its strong expressions. So much so that the entrance to the distillery is tiled with comments from their fans that say things like "it tastes like licking a campfire and I mean that in a good way." My favorite, Ardbeg Uigeadail, smells like a peat fire on a foggy day . It's got enough mellow sweetness that drinking it puts you in mind of eating treacle pudding in front of that peat fire. All the Islay distilleries produce a variety of expressions, but when someone describes a whisky as smokey and peaty Islay is the first place I think of. It's also a great place to visit for history and food. It's easy to be a temporary local there and just enjoy an evening at a pub, explore historic ruins, play on the beach, get stuck in traffic behind cows or sheep...5 stars. I highly recommend!
One of my favorites is from Cardhu. They're a Speyside distillery and have some really nice mellow expressions. Even the 12 year old is super drinkable as is and opens up nicely with just a little splash of spring water. On a distillery visit we arrived a little early so went off to chat with the man looking after the small herd of Highland cattle they have. Turns out the cows like digestive biscuits. Who knew?! They do a nice tasting there and it's a beautiful facility with a few 19th century buildings, the cattle and gorgeous countryside.
Did you try Cullen Skink when you were in Scotland? Can't remember if you did or not. Maybe that should be the next thing to try when you return. Also, Kedgeree, which is traditionally a breakfast dish originating from India but popular in the UK. Also kippers which is another popular breakfast fish dish.
Loving all your videos of your time in the UK. Stovies are great served with oatcakes 😋 I'd advise going to the Highlands and Islands of Scotland on any future visit 🏞️
As someone who lives in Glasgow one of the great things about the city is the number of quality Indian eateries. Glasgow and Bradford rival each other as the curry capital of the UK. 2 curries were actually invented in Glasgow kitchens, Chicken Tikka Masala and more recently Chicken Chasni.
I’m a Glaswegian but now live in Leeds and the standard of curry here is nowhere near Glasgows curries, can’t even get spiced onions or a munchie box here!!
Scotch eggs are a picnic thing, really. Or you used to have one for lunch - in the pre-cholesterol days. Usually you’ll have them as a summer food, often with a salad.
The jury is still out on whether the cholesterol in eggs is absorbed into our blood. High cholesterol levels are more to do with our fat consumption. Eat them boiled, poached or scrambled (no added milk or butter), not fried, definitely not in beef dripping or bacon fat.
I'm Scottish and have eaten most of these items at least once - the main exception is the 'deep fried Mars Bar', which I regard as a joke item which only visitors to Scotland in the main try because they've been told about it and try it for a dare. Since I was a teenager I haven't eaten a plain Mars Bar either. Similarly I had never eaten haggis when I was young and living in Scotland, that came in my early 20s when I was living in Morocco and it was served up at the local 'British Club' as part of a Burns Night celebration. I quite like it, so long as it is served piping hot and is from one of a few reputable makers, and occasionally now have a slice of it, fried, with a cooked breakfast, sometimes with a slice of black pudding too, or instead just one or the other. As for stovies, I loved these as a child, we usually had it for 'tea' on a Monday or Tuesday, with the beef being the remains of the Sunday roast beef joint. However, whether there is any meat in it or not, it is always made with Beef dripping (fat). I have tried it in recent years either in restaurants or in 'ready meals' made using minced beef instead of proper chunks of roasted beef from a joint, but it is not to my taste at all most of the time. One of my favourite childhood summer cold meals was a salad with slices of "salmon mould" (made with pink or red tinned salmon), which was 'extended' using fresh breadcrumbs and various seasonings, mixed together well and placed in a glass bowl, then steamed in a closed pan over boiling water, allowed to cool when it could be sliced for a summer 'high tea' with a salad, followed by preferably homemade scones (with butter and homemade jams or failing that decent quality commercially produced jams and homemade cakes, or decent quality bought ones).
@@TheMagicGeekdom The scones would usually be ‘girdle scones’, circular and cooked on a girdle or a flat hot plate on a stove, then cut into triangles, similar to a pizza or shortbread etc, and are plain & almost unsweetened, lightly dusted with sifted flour after baking on the girdle. My late mother was an excellent baker and made the best scones & cakes I ever tasted.
Being half Scot and living half the time in Scotland , there is no way we would eat deep fried pizza or Mars Bar, it’s amusing that you guys are brave enough to eat them . Yuk to cheese chips .
Deep fried mars bars were available for 50p on my town for years. Before that, if you brought your own mars bar, my local chippy would cook it for free. Plus they gave out free crispy battered bits
Haggis varies so much. Each butcher has their own recipe so it’s just your luck whether you get a good one or not. If you don’t think about the ingredients then it’s pretty tasty. You wouldn’t ever serve gravy with haggis needs and tattles so that’s a bit weird tbh. Stovies is traditionally made with sliced onions sliced potatoes a meat gravy and any leftover meats like ends of beef or even haggis. The one you tried looked more like a stew. Not traditional at all. Far to much gravy. I’m a head chef of 25 years so I’ve made all of these dishes over the year and had them on my menus
That's so cool that you were a chef, Kenny. Thank you for the insight. I'd like to try another haggis at some point. The seasoning wasn't favorite and I bet I could find one that I enjoy more.
@@TheMagicGeekdom on burns night we used to have a piper play bagpipes and the chef follows behind with the tray with the haggis. It’s tradition for the chef to down a whisky as a toast to the haggis but like you I’m not very fond of whisky so it would be scotlands other national drink Irn bru that was my tipple.
Love your video's .. I never seen stovies like that in my life...I'm from the North East of Scotland (Aberdeen) and our stovies are very different....ours are basically a stodge of mince and tatties and whatever else you want to involve in the ingredients but a lot thicker in consistency. You need to try an Aberdeen original that you don't really get from anywhere else....Rowies..Aberdeen Rolls, Butteries..they have many other names but they are very specific to the NE of Scotland.
Same here about NE and stovies for me is a far more solid looking affair too; not that very stew like thing. Eaten with oatcakes and then suffered for ages after with heartburn. 😁 Blue Lamp in Aberdeen used to decades ago be a semi-regular to get stovies for me.
Great video guy's, I'm a Scot and never tried a deep fried Mars bar. They look gross 😝 I'm lol at the comments on stovies, you'll never get any 2 stovies made the same way as everyone has their own unique way of making them usually passed down through generations. I can't make them like my mum did hence the reason no 2 the same. Definitely wasn't the best places you ate in but I'm sure you'll be back and I'd love you to go further north as the scenery is to die for and the freshest fish on the coast 😋 love you both ❤
They've put the pre-grated cheese that supermarkets sell in pouches, on those chips, rather than using freshly grated cheese... that pre-grated cheese tastes like plastic because of the preservatives they use on it. And to not even melt it for you is pure laziness. As for the Mars Bars, I can't tell which type of coating that is, but as far as I know, deep-fried could mean either coated in breadcrumbs or in batter...And honestly, neither would be recommended by most people. I've never tried one personally because it doesn't look or sound appetising.
@@TheMagicGeekdom William Brodie (28 September 1741 - 1 October 1788), often known by his title of Deacon Brodie, was a Scottish cabinet-maker, deacon of a trades guild, and Edinburgh city councillor, who maintained a secret life as a housebreaker, partly for the thrill, and partly to fund his gambling. Robert Louis Stevenson, whose father owned furniture that had been made by Brodie, wrote a play (with W. E. Henley) entitled Deacon Brodie, or The Double Life, which was unsuccessful. However, Stevenson remained fascinated by the dichotomy between Brodie's respectable façade and his real nature, and this paradox inspired him to write the novel The Strange Case Of Dr. Jekyll And Mr. Hyde, which he published in 1886.[12] From Wikipedia
Those stovies are nothing like what we make at home, which have a much bigger percentage of potato and onion with only a very small amount of meat. Must be for the tourists, lol. Glad you enjoyed them nonetheless. Btw, turnips do not taste anything like broccoli imho.
@@TheMagicGeekdom Great idea, but please remember that stovies were a meal eaten out of necessity when there was very little meat around, due to poverty, hence the reason for the high percentage of potato and onion compared to meat, which can be minced beef, cut up sausages or a Scottish favourite, cut up square sausage (also something you should try if you get the opportunity).
In older times you could eat a fish supper wrapped in old newspaper.Plenty of salt and vinegar .And do not forget your big juicy onion which complimented your main supper.mmm.Glasgow is unique.
I love scotch eggs, but not those rubbish shop bought ones, it's got to be either home made or from a good pub fresh out of the fryer. They are also not actually Scottish, the term 'scotch' comes from the method of mincing meat called 'Scotching'.
Corned Beef?!? Stovies traditionally are made with left over roast meat, usually beef from Sunday dinner. You’re correct however that what was served was more of a stew than stovies.
Have to admit at 57yrs of age and having eaten haggis all my life I have never tried it with the sauce. Maybe it's just me but plain old haggis neeps and tatties are great as is
I'm Scottish and have never had a deep-fried pizza or Mars bar, must just be a Glasgow thing. Some haggis is better than others, haggis should have a more peppered flavour.
I tried Irn Bru when in Scotland. It wasn't bad. My only issue is the color is orange, buft it tastes more pink. Like there's a bubble gum kind of flavor going on there. I'd have it again, though. The almost neon color is cool.
I love haggis, neeps and tatties. I ate haggis a lot when I was there. Miss it...going to try the vegan type we can get here. I think the deep fried Mars bar is different depending where you get it.
@@TheMagicGeekdom i understand recipes can be lost in translation and change over years but what i just said has been my understanding of stovies for the last 39 years ;)
The ingredients of stoves depend on where you are in Scotland. They all have a potato base but west coast use sausages or Lorne, other parts of Scotland use corned beef or mince. All delicious though. I watched one of your crisps videos earlier not you asked about Lorne. It's a sausage shaped in a long oblong shape then cut into slices. It's often fried like a burger and included in Scottish breakfasts. Also great on a roll with a fried egg.
@@TheMagicGeekdom As far as I can remember they became a popular upper class picnic item in Edwardian England and later became more available through mass production. The name possibly comes from "Scorched" egg or more likely the name of the company that produced them.
Grew up on scotch eggs, haggis, square sausage and black pudding - washed down with Irn bru, Tennants and whisky. Lush. Hope to see at least 56 before I shake off this mortal coil.
It’s stereotypical Scots but glad you both tried and weren’t too phased by haggis (a personal fave). Jeremy is maybe coming round to chips and curry sauce? 😀 Still yet to have a deep fried Mars Bar (certain chippies will also do deep fried CadburyCrème Eggs - seems like you were here for the season when you can get them) (Manc / L’pool here!) Enjoying your NOLA vids atm. Safe journeys and looking forward to your next vid from the US!
I loved curry sauce before, but I never thought of it with chips or fries. It's so good! A deep fried Cadbury egg sounds terrible for you and I want to try it. 😂
I have only recently found your videos and really enjoy watching them, it is nice to see someone actually willing too try some of our unusual regional foods haggis like most foods varies in quality the item you called a steak and kidney pie is a pudding made with a suet crust and steamed the pie varies frome a short crust pastry base and a flakey pastry top or a ceramic dish with just the top pastry. I find a lot of people say oh I don't like that when asked if they have tried it on no just don't like it so fair play to you for trying things, some years back we had some American relatives come over and one put a load of proper English mustard on his burger even though warned not too learnt the hard way (it's hot) but at least he tried it. The face pulling whilst trying the whiskey made me laugh I would have recommended trying blended first then go onto the single malt whiskeys one I really recommend is Taliskers there is a desert made with whiskey called Cranachan (not recommend if you are driving). Sadly all these new ideas that are coming out are gradually consigning old traditional dishes to the history books one is the Bedfordshire Clanger similar to the Cornish pasty but it has a savory filling at one end and sweet at the other this was so the farm hands could have their lunch without leaving the fields.
We loved Cornish pasties and enjoyed steak and kidney, but I think I enjoyed it more than Cara did. Thank you for the information and for watching, Mark!
Just wish you had tried some Cullen skink a delicious smoked fish soup or fresh wild salmon or venison maybe lovely Scottish lamb Glasgow is also well known for some of the best curry houses in Britain Finnish of with a tall glass of cranachan
Scotch Egg is English invented in Fortnum and Masons and the Stovies was NOT a good stovies is potato mash and sausages onions and cooked for ages. Delicious.. the stew looked looked like an Irish stew
I remember when deep fried Mars bars came out in the 90s when I was a teen, still never had one. There's tons of variety in haggis i had a gorgeous one at a friend's wedding with Whisky sauce. As for food you've not tried we like to put put almost anything on a sandwich, examples crisps, fish fingers, chips. Oh you might want to try skirlie too it was a favourite of mine as a kid
I was surprised that I really liked the haggis in the restaurant in Edinburgh since I’m not used to eating organ meats. I am not a fan of black pudding in the UK.
Haggis HAS TO BE mixed up with other stuff. The spices mean haggis has "a lot of taste", and probably far too much taste on its own. Those spices are there because haggis is, like many things, are using "waste food" to make a meal out of, not a "real meal" on its own. However, mixed with mashed parsnips and possibly potatoes, the taste and texture all mix up and it is a lot better, the potatoes merely add bulk, but the spices make them taste more, and mashed parsnips add to the flavour, but also "mix down" the haggis and the result is better.
You need to try rumbledethumps it is a mix of mashed potato, swede, brocolli and sometimes carrot. It is served at least in my family with meat pies and gravy.
I'm from Edinburgh and gotta say, other than the rare pizza crunch when i feel like a fat bastard, I really don't like any of them. some people still have stovies but for me theyre what my granny eats hahaha
The deep fried mars bar probably wasn't given a fair shout because you let it go cold, or it wasn't served to you piping hot. Has to be eaten straight away. Was that ice cream with it? Makes me suspicious that it wasn't causing the ice cream to melt.
I hate haggis I think it’s a required taste my hubby loves it on a breakfast fried,love meat stew any kind . I hate whiskey of any sort it’s just not my drink but it’s definitely a Scottish drink. Yep the Scottish deep fry everything,I worked in a chip shop and I did fried mars bars not my thing but the kids liked them.😊
A vegetarian scotch egg that's almost sacrilegious 😂😂😂 no im only joking lol enjoy 👍 I know that if your not keen on the Scottish food the whisky is guaranteed not to be a let down.
Hi guys Debra here from sunny South Wales What you were actually eating was: Haggis Mashed potatoes Swede, (which was the yellow mashed product). The Scot's call a swede a turnip and they call a turnip a swede. ACCORDING TO GOOGLE HISTORY OF THE SCOTCH EGG The Scotch Egg needs no introduction - their English origins claim to be created by the London department store Fortnum & Mason of Piccadilly in 1738. But they may have been inspired by the Mughlai dish nargisi kofta ("Narcissus meatballs"). The earliest printed recipe appears in the 1809 edition of Maria Rundell's A New System of Domestic Cookery. There’s a great deal of debate over the origins of this delicious snack, with rumours of the very first Scotch egg coming from Whitby right here in Yorkshire. The Scotch egg is now experiencing a rise in popularity at the moment, thanks in part to the work of The Gourmet Scotch Egg Co and other gourmet versions appearing up and down the country. As Enid Blyton said a “wholesome snack of choice”, mentions of Scotch eggs. Fortnum & Mason of London claim to have created scotch eggs in 1738 to sell as a luxury food only available for the upper classes. Conceived as a convenient travelling snack, for the wealthy. Contrary to this tale, many believe that the egg’s origins are in fact rooted in the coastal Yorkshire town of Whitby. Named after the establishment that invented them, William J Scott & Sons are said to have invented the ‘Scotties’ - the original eggs were covered in a creamy fish paste rather than sausage meat, before being covered in breadcrumbs. The sausage meat replaced the fish when the eggs began to be sold in big food shops, as it was easier to package. Whatever you're celebrating this weekend, some of our Gourmet Free Range Scotch Egg’s will do you proud.
Swedes are in the brassica family so it may taste a little on the cabbage/cauliflower/broccoli spectrum , but it's usually sweeter and great with pepper and butter.
Your Stovies looked more like tatties and mince , the stovies we are used to doesnt have a gravy . Its mashed potatoe , onion oxo and either corned beef or mince mixed through
Scotland is the home of fried food. You can get amazing fish n chips everywhere in the UK but if you look up the famous Scottish chippies and have a chance to visit, I highly recommend it. If it was me I would be going to The Ashvale in Aberdeen to get a Whale (1lb Haddock fillet). Aberdeen is also home to a record number of whiskey distilleries and is known as the Granite City
Every butcher in Scotland has a version of Haggis. So some may be better than others. Some may be a little more spicy than others. And that didn 't look like stovies to me more like a beef stew. Stovies in the part of Scotland I come from is actually more potato and just a little meat and thick and not runny like a stew.
We would definitely try another type of haggis. I didn't love the seasoning in the one that we had. Cara seemed to enjoy it more than I did.
Everyone in Scotland has their own family stovies recipe; you’re not allowed to prefer anyone else’s stovies more than your mum’s!😂
i prefer stovies as thick as mash, in the summer i add beetroot
Nah its yer grans stovies stovies recipes also cause fights eg grans stovies were made from the leftover Sunday roast on a Monday
Despite the name scotch eggs aren't actually Scottish, it's said that they got their name from the restaurant that started selling them, which I think was in Whitby.
Interesting! We keep getting more info on the Scotch Eggs. Thank you!
I was told Scotching is a cooking technique.
Another term for deep fried.
The process of mincing the meat to put around the egg is known as scotching.
Are those neeps definitely turnips? Because I believe neeps can also be swede aka rutabaga...
It's possible that they weren't.
You need the deep fried haggis from Alness chippy 🤣
I am Scottish was about 40 years old the first time I had haggis. I prefer vegetarian haggis or haggis pakora.
I think we may prefer the veg version too. It's been a while since we've had it though.
scottish love deep fried mars bars. they love deep fried everything basically.
Scottish langoustines and lobster. Most get sent abroad, Europe, N. America and even Japan. Scottish smoked salmon is Heathrow Airport's biggest freight, getting loaded onto commercial flights as freight.
Scottish person here...
Stovies has nothing to do with stoves.
The word is from the Gaelic "Stobhach" (pronounced stovah) which simply translates to English as "Stew".
Oh, that's good to know. Thank you, John!
I’m Scottish and I’ve never tried nor do I know anyone who’s ever had a deep fried Mars bar
I'm English and, I've tried one (In Hull of all places!)
I thought it would be horrible but, it was..... OK! not something I'd buy again but I finished it and it was.... OK...
I think it's more of a tourist thing even though a few Scottish people told us to try it.
I'm Scottish and almost everyone I know has tried one 😂 out of curiosity. You need to get out more.
I’m Scottish I have not tried it but I have seen it for sale
In England there’s loads of chippies that either sell them or would probably deep fry one for you for free if you gave them the mars bar
looking at the dishes , the stovies looked far too watery and sorry , but gravy with haggis just takes away from the taste and if its a bad gravy then it will ruin the dish ,
Some Haggis are better than others, I prefer the more spiced up one's. It good fried as part of a Scottish breakfast too. Keep up the good work, really enjoy your reviews of all things British 😀
Thanks for the tips!
I'm not keen on it as part of a fry up but later in the day when my stomach has got in to gear. Black pudding and sliced sausage yes.
This has put me in the notion, I think I'll go to a local cafe for this on Tuesday, it's closed on Monday.
We do not eat Black Pudding , but we do like a good Haggis slice for breakfast , and even with neeps and tatties , with a good rich onion gravy . Tbh that did not look very appetising . We buy our Haggis from a small butchers at Gretna, Kircudbright , or Carluce Smokery , Smoked Haggis. Haggis is a specialist thing , it’s either good or gross . You are best to eat your Haggis meal on a cold night at home. I only buy my Scotch pies with two holes not just one .
You missed the Cullen skink in Deacon Brodys that’s a Smokey creamy fish soup very old school Scottish food that is perfect when it’s cold
Cold? What? Cullen Skink is an amazing smoked fish and potato soup. Never served cold! Best place to have it is in Cheuchters at the west end. Their Cullen is the best I’ve ever had. I eat(and drink) there regularly.
Cold Cullen Skink. Yuck 🤢
Interesting that you picked out the flavour of broccoli in the neeps (swede). The plants are part of the same ‘brassica’ family, along with cabbage, Brussels sprouts etc.
That make sense then! Thank you. 😃
@@TheMagicGeekdom I always mix pepper or chilli powder in neeps, gives it a nice warmth especially on a cold wet day.
Scottish food is far more than haggis and deep fried food infact we have some of the best food / product on this planet. Shame we are summed up with deep fried food and haggis.
Was just thinking this, it's always the deep fried mars bard and pizza crunch, there is actually so much good food that gets overlooked.
Well, I was about to wax lyrical about Cullen Skink, but they are not on the west coast at the moment. Gosh, I really enjoyed the Cullen Skink served in Ullapool.
The eating of offal is more prominent in Europe than the US, it stems from the belief that every possible part of an animal should be eaten, it's also cheap and nutritious, the farmer has invested a lot of time, effort and money into producing quality meat so it should be honoured by using as much of a carcass as is possible.
It is really not common in the US. The liver is probably the most common. I feel like everything we tried in the UK was at least quality. Sometimes the seasoning wasn't one of our favorites. I'd like to try a different haggis at some point.
The quality of meat in Europe is a lot higher as well. US meat is banned in Europe due to the high levels of toxic and carcinogenic chemicals allowed in the meat.
It's pretty common throughout the world tbh. Just not the US
@@TheMagicGeekdom we call it minced meat not ground.. Ground is something you walk on.. 😂
@@TheMagicGeekdom To be fair a lot of haggis can be over seasoned and / or have quite a bit too much spice for some tastes. If you try different ones you’ll find one you like. Haggis, neeps and tatties with a rich gravy, and a glass of a strong Islay whisky such as Auchentoshan, Lagavulin or Laphroig are real winter warmers :0. And that’s coming from and Englishman :)
Cullen skink
I had to look it up, but that sounds really nice. I'd love to try it.
Yes definitely an absolute must 👍
The ' deep fried ' stuff , started as a joke ,a Chip Shop owner said he could batter and deep fry anything , so people brought him many things to try , Mars Bars , Whole Chickens and Ice cream was just a few.
That sounds about right. 😂
That was, real wet Stovies. My one is less wet mote tatties, served with Oatcakes, Beetroot and Brown Sauce.
Haggis, so may different kinds I love mine spicy
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Come turnip Bashing😎
@@martinvegas1327 not to mention swedes 😋😋😋
Nice! When drinking Malt Whisky always put a small drop of cold water in first - it brings out the smell and taste more, Cheers!!!
We actually did that, but didn't show it in the video. I'd never done it before though and it was really nice!
I treat Scotch like any other food. Try a sip straight first, then add a drop or two of spring water to opening up and mellow it out if you feel it needs it. And whisky with chocolate is life changing. Haven't tried with cheese, but it seems like it would work.
Hmmm ...
Cock-a-Leekie soup;
Cullen Skink;
Arbroath Smokies:
Langoustine;
Spoots;
Guga (but you'd be hard pressed to get any as it is only harvested once a year);
in addition to black and white puddings, there is fruit pudding in Scotland;
Scotch pies (mutton);
Bridies;
Chicken Balmoral;
Oatcakes;
Tattie Scones;
Cranachan;
Tunnock's Tea Cakes:
Tablet; and
Irn Brew.
when taking haggis put a bit of potato and turnip on the fork too or as I do mix it all together absolutely superb
Haggis has healthier ingredients than Hot Dogs do .The Scots eat it all the time .I don't know why you think it's weird .It's just normal food.
I'm Welsh and I have tried deep fried Mars bar here in Wales. I expected to hate it, but I loved it. I think it depends on how well it's battered, much like when you sometimes get rubbish batter on fish and it runs it. Yours looked very underwhelming as soon as I saw it. 😂 The one I tried was crispy and lovely. It reminded me of donuts dipped in chocolate. You need to go on a quest to find an amazing battered Mars bar!
Scotch eggs are not a Scottish dish. They originated in England.
Thanks, Annie.
From Scotch Corner in Yorkshire
Myth Buster...
Steak and Kidney Pie is a traditional English food.
Black Pudding is a British Dish...especially popular in the North of England..
Haggis was 1st recorded in Lancashire England in 1430.
Many varieties exist all over Europe...
Sounds very much like Scottish culture being eradicated by Anglocentricneas again.
Really? We didn't know that. Thanks for the info!
Black pudding is traditional in France too. They have festivals to award grand masters of the "boudin noir".
I’d say a roast dinner is more of an English thing
Peaty whiskey was probably going to be Laphroig from Islay, which is definately an acquired taste :-)
I used to get a deep fried pizza and chips for my lunch at school (when we were allowed to leave the grounds for lunch). I think where I went they didn't batter them first because you could still see the cheese and tomato sauce on the top but it was crunchy. I'd never seen it totally covered in batter like that before.
A deep fried pizza and a battered pizza are different things, that’s maybe why :)
Scotch eggs aren’t actually Scottish- they were created by a chef working for fortnum & mason in London ;)
But deep fried mars bars are 100% Scottish :-)
Interesting! Thank you for the info!
Technically mashed pots and swede aren't Scottish either, just the Haggis.
Created in Whitby, not London
@@no-oneinparticular7264 Whitby appears to have a claim, but the Wikipedia entry suggests that the fortnum claim is much earlier and that the Whitby recipe involved fish paste instead of pork.
Neeps are normally a swede or what you might call a Rutabaga, a turnip is quite different.
Peated whisky from Islay is one taste, remember there’s hundreds of whisky flavours keep sampling till you find the one you love, it’s out there somewhere.
I'm sure we could find Cara one she enjoys. It hard to find spirits that she likes. She tends to be more of a beer fan if she drinks alcohol.
Bang on. I love some of the Scottish single malts but those peaty ones taste terrible to me. It's like a completely different drink.
@@TheMagicGeekdom The Scottish whisky's that tend to be more smokey & peaty are Highland, milder is the Island whisky. Over the sea to Ireland and whiskey is lighter too. Note the different spelling.
@@russcattell955i Islay whiskies are known for being more peaty and smokey than others. Not all from Islay are heavily smoked or peated, but many are. Laphroaig, especially, is known for its strong expressions. So much so that the entrance to the distillery is tiled with comments from their fans that say things like "it tastes like licking a campfire and I mean that in a good way." My favorite, Ardbeg Uigeadail, smells like a peat fire on a foggy day . It's got enough mellow sweetness that drinking it puts you in mind of eating treacle pudding in front of that peat fire. All the Islay distilleries produce a variety of expressions, but when someone describes a whisky as smokey and peaty Islay is the first place I think of. It's also a great place to visit for history and food. It's easy to be a temporary local there and just enjoy an evening at a pub, explore historic ruins, play on the beach, get stuck in traffic behind cows or sheep...5 stars. I highly recommend!
One of my favorites is from Cardhu. They're a Speyside distillery and have some really nice mellow expressions. Even the 12 year old is super drinkable as is and opens up nicely with just a little splash of spring water. On a distillery visit we arrived a little early so went off to chat with the man looking after the small herd of Highland cattle they have. Turns out the cows like digestive biscuits. Who knew?! They do a nice tasting there and it's a beautiful facility with a few 19th century buildings, the cattle and gorgeous countryside.
Scotch eggs are not Scottish, they are believed to have been invented in London. The scotch word means to cover in breadcrumbs.
We have now learned that today.
Did you try Cullen Skink when you were in Scotland? Can't remember if you did or not. Maybe that should be the next thing to try when you return. Also, Kedgeree, which is traditionally a breakfast dish originating from India but popular in the UK. Also kippers which is another popular breakfast fish dish.
We did not. A few people have mentioned it today. It sounds good. We would like to try it.
@@TheMagicGeekdom Also cock-a-leekie (not as x rated as it sounds). 😜 Cranachan and Scotch broth.
@@pureb7235 Cranachan - yum! I used to have raspberries in the garden and often made this dessert in the summer.
Cullen Skink is basically New England Chowder: fish (usually haddock) potatoes, onion, and milk
Cullen Skink is delicious. It's a smoked fish chowder and just great comfort food. It really hits the spot on damp day.
Loving all your videos of your time in the UK. Stovies are great served with oatcakes 😋 I'd advise going to the Highlands and Islands of Scotland on any future visit 🏞️
We do need to go there on a future visit.
@@TheMagicGeekdom the isle of islay.. Gorgeous wee whisky island.
No-one in scotland really eats deep fried Mars bars, it's all for the tourists.
That's fair. It wasn't bad, but I don't see us getting it again anytime soon.
Turnips (Neeps) you would probably vall it a Rutabega, or in the same veg group as Rutabega
As someone who lives in Glasgow one of the great things about the city is the number of quality Indian eateries. Glasgow and Bradford rival each other as the curry capital of the UK. 2 curries were actually invented in Glasgow kitchens, Chicken Tikka Masala and more recently Chicken Chasni.
We really need to get more Indian food next time we are in the UK. We had a little, but not nearly enough.
As a bradfordian, I’d agree with that.
I’m a Glaswegian but now live in Leeds and the standard of curry here is nowhere near Glasgows curries, can’t even get spiced onions or a munchie box here!!
Birmingham has more and better curry places than both. Manchester is pretty good too.
Nakodar in Glasgow was the best 10 years ago. Don't love there anymore
Scotch eggs are a picnic thing, really. Or you used to have one for lunch - in the pre-cholesterol days. Usually you’ll have them as a summer food, often with a salad.
Good to know! Thank you!
The jury is still out on whether the cholesterol in eggs is absorbed into our blood. High cholesterol levels are more to do with our fat consumption. Eat them boiled, poached or scrambled (no added milk or butter), not fried, definitely not in beef dripping or bacon fat.
Scotch eggs are not Scottish. They were invented in England and called scorched eggs.
Scotch eggs are English not Scottish. 🏴🏴
not the nicest looking haggis, it should be much denser texture than what was on that plate
I'm Scottish and have eaten most of these items at least once - the main exception is the 'deep fried Mars Bar', which I regard as a joke item which only visitors to Scotland in the main try because they've been told about it and try it for a dare. Since I was a teenager I haven't eaten a plain Mars Bar either. Similarly I had never eaten haggis when I was young and living in Scotland, that came in my early 20s when I was living in Morocco and it was served up at the local 'British Club' as part of a Burns Night celebration. I quite like it, so long as it is served piping hot and is from one of a few reputable makers, and occasionally now have a slice of it, fried, with a cooked breakfast, sometimes with a slice of black pudding too, or instead just one or the other. As for stovies, I loved these as a child, we usually had it for 'tea' on a Monday or Tuesday, with the beef being the remains of the Sunday roast beef joint. However, whether there is any meat in it or not, it is always made with Beef dripping (fat). I have tried it in recent years either in restaurants or in 'ready meals' made using minced beef instead of proper chunks of roasted beef from a joint, but it is not to my taste at all most of the time. One of my favourite childhood summer cold meals was a salad with slices of "salmon mould" (made with pink or red tinned salmon), which was 'extended' using fresh breadcrumbs and various seasonings, mixed together well and placed in a glass bowl, then steamed in a closed pan over boiling water, allowed to cool when it could be sliced for a summer 'high tea' with a salad, followed by preferably homemade scones (with butter and homemade jams or failing that decent quality commercially produced jams and homemade cakes, or decent quality bought ones).
Reading that make me want to scones. Thank you for watching, Bill!
@@TheMagicGeekdom The scones would usually be ‘girdle scones’, circular and cooked on a girdle or a flat hot plate on a stove, then cut into triangles, similar to a pizza or shortbread etc, and are plain & almost unsweetened, lightly dusted with sifted flour after baking on the girdle. My late mother was an excellent baker and made the best scones & cakes I ever tasted.
I thought the Mars bar thing was a joke till I discovered it was true 😳. Haven't come across it anywhere yet.
Being half Scot and living half the time in Scotland , there is no way we would eat deep fried pizza or Mars Bar, it’s amusing that you guys are brave enough to eat them . Yuk to cheese chips .
Deep fried mars bars were available for 50p on my town for years. Before that, if you brought your own mars bar, my local chippy would cook it for free. Plus they gave out free crispy battered bits
Haggis varies so much. Each butcher has their own recipe so it’s just your luck whether you get a good one or not. If you don’t think about the ingredients then it’s pretty tasty. You wouldn’t ever serve gravy with haggis needs and tattles so that’s a bit weird tbh. Stovies is traditionally made with sliced onions sliced potatoes a meat gravy and any leftover meats like ends of beef or even haggis. The one you tried looked more like a stew. Not traditional at all. Far to much gravy. I’m a head chef of 25 years so I’ve made all of these dishes over the year and had them on my menus
That's so cool that you were a chef, Kenny. Thank you for the insight. I'd like to try another haggis at some point. The seasoning wasn't favorite and I bet I could find one that I enjoy more.
@@TheMagicGeekdom on burns night we used to have a piper play bagpipes and the chef follows behind with the tray with the haggis. It’s tradition for the chef to down a whisky as a toast to the haggis but like you I’m not very fond of whisky so it would be scotlands other national drink Irn bru that was my tipple.
Neeps are actually swede or as you would say rutabaga. Swede in England is the orange one and turnips are white.
Thanks, Vicky!
Ireland also calls them turnips too.
“Neeps” in Scotland means Turnip. For us it’s the orange one.
Swede is short for Swedish Turnip. It's actually a cross between a Turnip & a Cabbage
Love your video's .. I never seen stovies like that in my life...I'm from the North East of Scotland (Aberdeen) and our stovies are very different....ours are basically a stodge of mince and tatties and whatever else you want to involve in the ingredients but a lot thicker in consistency. You need to try an Aberdeen original that you don't really get from anywhere else....Rowies..Aberdeen Rolls, Butteries..they have many other names but they are very specific to the NE of Scotland.
Same here about NE and stovies for me is a far more solid looking affair too; not that very stew like thing. Eaten with oatcakes and then suffered for ages after with heartburn. 😁
Blue Lamp in Aberdeen used to decades ago be a semi-regular to get stovies for me.
Scotch eggs aren’t actually a Scottish invention.
Great video guy's, I'm a Scot and never tried a deep fried Mars bar. They look gross 😝 I'm lol at the comments on stovies, you'll never get any 2 stovies made the same way as everyone has their own unique way of making them usually passed down through generations. I can't make them like my mum did hence the reason no 2 the same. Definitely wasn't the best places you ate in but I'm sure you'll be back and I'd love you to go further north as the scenery is to die for and the freshest fish on the coast 😋 love you both ❤
Thanks for the love and info, Sandra!
Went to Edinburgh for the first time two weeks ago, I had the deep fried Mars bar. It was lovely. Don't knock it till you try it!
Some great advice and feedback in the comments. Looks like we Scots are keen on our home grown scran. Enjoyed the video!
Scotch eggs are not Scottish despite the name.
Thanks for the info, Rachel!
They've put the pre-grated cheese that supermarkets sell in pouches, on those chips, rather than using freshly grated cheese... that pre-grated cheese tastes like plastic because of the preservatives they use on it. And to not even melt it for you is pure laziness. As for the Mars Bars, I can't tell which type of coating that is, but as far as I know, deep-fried could mean either coated in breadcrumbs or in batter...And honestly, neither would be recommended by most people. I've never tried one personally because it doesn't look or sound appetising.
On a side note Deacon Brodie helped provide the inspiration for Robert Louis Stevensons classic “Dr. Jekyll and Mr. Hyde”
Really?! I was not aware of that. That's really cool!
@@TheMagicGeekdom William Brodie (28 September 1741 - 1 October 1788), often known by his title of Deacon Brodie, was a Scottish cabinet-maker, deacon of a trades guild, and Edinburgh city councillor, who maintained a secret life as a housebreaker, partly for the thrill, and partly to fund his gambling.
Robert Louis Stevenson, whose father owned furniture that had been made by Brodie, wrote a play (with W. E. Henley) entitled Deacon Brodie, or The Double Life, which was unsuccessful. However, Stevenson remained fascinated by the dichotomy between Brodie's respectable façade and his real nature, and this paradox inspired him to write the novel The Strange Case Of Dr. Jekyll And Mr. Hyde, which he published in 1886.[12]
From Wikipedia
Those stovies are nothing like what we make at home, which have a much bigger percentage of potato and onion with only a very small amount of meat. Must be for the tourists, lol. Glad you enjoyed them nonetheless. Btw, turnips do not taste anything like broccoli imho.
People have been saying the stovies were not authentic. We'll have to try them somewhere else at some point.
@@TheMagicGeekdom Great idea, but please remember that stovies were a meal eaten out of necessity when there was very little meat around, due to poverty, hence the reason for the high percentage of potato and onion compared to meat, which can be minced beef, cut up sausages or a Scottish favourite, cut up square sausage (also something you should try if you get the opportunity).
In older times you could eat a fish supper wrapped in old newspaper.Plenty of salt and vinegar .And do not forget your big juicy onion which complimented your main supper.mmm.Glasgow is unique.
Good tip!
The good old days, yum!!
Yes and definately not with cheese - yuk
I’d like to try the deep-fried pizza & Mars Bar the most but I can’t find anywhere in the area where I live that does them.
The Blue Lagoon? You poor souls. Dreadful chippy.
I love scotch eggs, but not those rubbish shop bought ones, it's got to be either home made or from a good pub fresh out of the fryer. They are also not actually Scottish, the term 'scotch' comes from the method of mincing meat called 'Scotching'.
That wasnt Stovies it was a stew, Stovies is Tatties and Corned Beef mixed served with beetroot and oatcakes
Stovies is an Anglisation of the Gaelic Stobhach, which in English is ... stew.
We'll have to find it somewhere else and try it again.
Corned Beef?!? Stovies traditionally are made with left over roast meat, usually beef from Sunday dinner. You’re correct however that what was served was more of a stew than stovies.
Have to admit at 57yrs of age and having eaten haggis all my life I have never tried it with the sauce. Maybe it's just me but plain old haggis neeps and tatties are great as is
A lot of people have seemed to tell us that the sauce isn't normal. Me didn't know any better.
With a slosh of whiskey on the haggis, and plenty of butter in the neeps.
I'm Scottish and have never had a deep-fried pizza or Mars bar, must just be a Glasgow thing.
Some haggis is better than others, haggis should have a more peppered flavour.
As a Yorkshire-born, Scottish Raised man, watching you both try a Pizza Crunch I only have one question: How did you find the Irn Bru?
I tried Irn Bru when in Scotland. It wasn't bad. My only issue is the color is orange, buft it tastes more pink. Like there's a bubble gum kind of flavor going on there. I'd have it again, though. The almost neon color is cool.
@@bethenecampbell6463 Remember Irn Bru must be ice cold.
You should’ve tried mince n totties
I love haggis, neeps and tatties. I ate haggis a lot when I was there. Miss it...going to try the vegan type we can get here. I think the deep fried Mars bar is different depending where you get it.
Vegetarian / vegan haggis has a better flavour IMO. Less 'muddy' than regular haggis and more interesting in terms of spices.
@@happymaskedguy1943 I've saw vegetarian haggis, but never tried it, I might give it a go now.
@@scotland638 I'm not a vegetarian, but if I have the choice, I choose the vegetarian one! Macsween and Simon Howie make good ones.
depends where you go for stovies, down the borders 40 miles from edinburgh, stovies is traditionally just potatoes, onion, fat and cornbeef in a pan
Interesting. That sounds pretty good. People seem to say that what we got wasn't traditional.
@@TheMagicGeekdom i understand recipes can be lost in translation and change over years but what i just said has been my understanding of stovies for the last 39 years ;)
Neeps are called rutabaga in the U.S.
The ingredients of stoves depend on where you are in Scotland. They all have a potato base but west coast use sausages or Lorne, other parts of Scotland use corned beef or mince. All delicious though. I watched one of your crisps videos earlier not you asked about Lorne. It's a sausage shaped in a long oblong shape then cut into slices. It's often fried like a burger and included in Scottish breakfasts. Also great on a roll with a fried egg.
Sorry to say, but the stovies you got looked to be an imitation stovies.
Well, we'll have to try them somewhere else at some point then.
If you're in Scotland or Ireland whisky is definitely a food ☺️
Those are NOT the foods you need to try. Deep fried pizza and Mars bars? NO. Tourist novelty rubbish. Best wishes from Edinburgh.
Scotch Eggs are not Scottish
Good to know,
@@TheMagicGeekdom As far as I can remember they became a popular upper class picnic item in Edwardian England and later became more available through mass production. The name possibly comes from "Scorched" egg or more likely the name of the company that produced them.
Grew up on scotch eggs, haggis, square sausage and black pudding - washed down with Irn bru, Tennants and whisky. Lush. Hope to see at least 56 before I shake off this mortal coil.
Sounds like a tasty time.
Lanark blue is a wonderful Scottish cheese. My favourite.
Cullen skink
We do need to try that. It sounds good!
Also go to try as much Scottish sea food as you can Especially on the coasts
I heard Scotland has the best salmon!
It’s stereotypical Scots but glad you both tried and weren’t too phased by haggis (a personal fave). Jeremy is maybe coming round to chips and curry sauce? 😀 Still yet to have a deep fried Mars Bar (certain chippies will also do deep fried CadburyCrème Eggs - seems like you were here for the season when you can get them) (Manc / L’pool here!) Enjoying your NOLA vids atm. Safe journeys and looking forward to your next vid from the US!
I loved curry sauce before, but I never thought of it with chips or fries. It's so good!
A deep fried Cadbury egg sounds terrible for you and I want to try it. 😂
I have only recently found your videos and really enjoy watching them, it is nice to see someone actually willing too try some of our unusual regional foods haggis like most foods varies in quality the item you called a steak and kidney pie is a pudding made with a suet crust and steamed the pie varies frome a short crust pastry base and a flakey pastry top or a ceramic dish with just the top pastry.
I find a lot of people say oh I don't like that when asked if they have tried it on no just don't like it so fair play to you for trying things, some years back we had some American relatives come over and one put a load of proper English mustard on his burger even though warned not too learnt the hard way (it's hot) but at least he tried it.
The face pulling whilst trying the whiskey made me laugh I would have recommended trying blended first then go onto the single malt whiskeys one I really recommend is Taliskers there is a desert made with whiskey called Cranachan (not recommend if you are driving).
Sadly all these new ideas that are coming out are gradually consigning old traditional dishes to the history books one is the Bedfordshire Clanger similar to the Cornish pasty but it has a savory filling at one end and sweet at the other this was so the farm hands could have their lunch without leaving the fields.
We loved Cornish pasties and enjoyed steak and kidney, but I think I enjoyed it more than Cara did. Thank you for the information and for watching, Mark!
Never thought about pairing whiskey with cheese, I like Christmas cake & white Cheshire cheese. Are you back in uk again.
Just wish you had tried some Cullen skink a delicious smoked fish soup or fresh wild salmon or venison maybe lovely Scottish lamb Glasgow is also well known for some of the best curry houses in Britain Finnish of with a tall glass of cranachan
Scotch Egg is English invented in Fortnum and Masons and the Stovies was NOT a good stovies is potato mash and sausages onions and cooked for ages. Delicious.. the stew looked looked like an Irish stew
I want to be at that pub just for the music (the Ensign pub)! Bowie and McCartney, and WHISKY and CHEESE! OMG I need that in my life right now.
I remember when deep fried Mars bars came out in the 90s when I was a teen, still never had one. There's tons of variety in haggis i had a gorgeous one at a friend's wedding with Whisky sauce. As for food you've not tried we like to put put almost anything on a sandwich, examples crisps, fish fingers, chips.
Oh you might want to try skirlie too it was a favourite of mine as a kid
I was surprised that I really liked the haggis in the restaurant in Edinburgh since I’m not used to eating organ meats. I am not a fan of black pudding in the UK.
Are you a couple because I don't see it because I've never see them kiss or hold hands , maybe Brother & Sister or Just friends...........🤔
Haggis HAS TO BE mixed up with other stuff. The spices mean haggis has "a lot of taste", and probably far too much taste on its own. Those spices are there because haggis is, like many things, are using "waste food" to make a meal out of, not a "real meal" on its own. However, mixed with mashed parsnips and possibly potatoes, the taste and texture all mix up and it is a lot better, the potatoes merely add bulk, but the spices make them taste more, and mashed parsnips add to the flavour, but also "mix down" the haggis and the result is better.
You need to try rumbledethumps it is a mix of mashed potato, swede, brocolli and sometimes carrot. It is served at least in my family with meat pies and gravy.
That sounds pretty nice.
I'm from Edinburgh and gotta say, other than the rare pizza crunch when i feel like a fat bastard, I really don't like any of them. some people still have stovies but for me theyre what my granny eats hahaha
The deep fried mars bar probably wasn't given a fair shout because you let it go cold, or it wasn't served to you piping hot. Has to be eaten straight away. Was that ice cream with it? Makes me suspicious that it wasn't causing the ice cream to melt.
All I will say there is a massive variation in Scottish malt whisky, so trying one or two doesn't mean you have tried Scottish whisky... 😉🙃
I hate haggis I think it’s a required taste my hubby loves it on a breakfast fried,love meat stew any kind . I hate whiskey of any sort it’s just not my drink but it’s definitely a Scottish drink. Yep the Scottish deep fry everything,I worked in a chip shop and I did fried mars bars not my thing but the kids liked them.😊
You are eating a scotch egg with a knife & fork ??? 😂
In retrospect it seems a bit unnecessary.
Pizza crunch needs salt and vinegar. And it really depends ion whether or not you go to a good chippy. Blue Lagoon is pretty rubbish, IMO.
A vegetarian scotch egg that's almost sacrilegious 😂😂😂 no im only joking lol enjoy 👍 I know that if your not keen on the Scottish food the whisky is guaranteed not to be a let down.
Hi guys
Debra here from sunny South Wales
What you were actually eating was:
Haggis
Mashed potatoes
Swede, (which was the yellow mashed product).
The Scot's call a swede a turnip and they call a turnip a swede.
ACCORDING TO GOOGLE
HISTORY OF THE SCOTCH EGG
The Scotch Egg needs no introduction - their English origins claim to be created by the London department store Fortnum & Mason of Piccadilly in 1738. But they may have been inspired by the Mughlai dish nargisi kofta ("Narcissus meatballs"). The earliest printed recipe appears in the 1809 edition of Maria Rundell's A New System of Domestic Cookery.
There’s a great deal of debate over the origins of this delicious snack, with rumours of the very first Scotch egg coming from Whitby right here in Yorkshire.
The Scotch egg is now experiencing a rise in popularity at the moment, thanks in part to the work of The Gourmet Scotch Egg Co and other gourmet versions appearing up and down the country. As Enid Blyton said a “wholesome snack of choice”, mentions of Scotch eggs.
Fortnum & Mason of London claim to have created scotch eggs in 1738 to sell as a luxury food only available for the upper classes. Conceived as a convenient travelling snack, for the wealthy.
Contrary to this tale, many believe that the egg’s origins are in fact rooted in the coastal Yorkshire town of Whitby. Named after the establishment that invented them, William J Scott & Sons are said to have invented the ‘Scotties’ - the original eggs were covered in a creamy fish paste rather than sausage meat, before being covered in breadcrumbs. The sausage meat replaced the fish when the eggs began to be sold in big food shops, as it was easier to package.
Whatever you're celebrating this weekend, some of our Gourmet Free Range Scotch Egg’s will do you proud.
Thanks, Elizabeth!
Swedes are in the brassica family so it may taste a little on the cabbage/cauliflower/broccoli spectrum , but it's usually sweeter and great with pepper and butter.
That makes sense. Thank you!
Swedes taste nothing like cabbage, cauliflower or broccoli, more like a sweetish turnip.
A Swede is a cross bread between a cabbage and a turnip.
Your Stovies looked more like tatties and mince , the stovies we are used to doesnt have a gravy . Its mashed potatoe , onion oxo and either corned beef or mince mixed through
Yeah, it sounds like what we got wasn't very authentic.
We always make our stovies with corned beef - it's lush! 🍽
👍💜👍😀
Scotland is the home of fried food. You can get amazing fish n chips everywhere in the UK but if you look up the famous Scottish chippies and have a chance to visit, I highly recommend it. If it was me I would be going to The Ashvale in Aberdeen to get a Whale (1lb Haddock fillet). Aberdeen is also home to a record number of whiskey distilleries and is known as the Granite City
Anstruther has a good reputation for excellent fish & chips.
Haggis is Fantastic. The best haggis I've ever tasted is Campbells of Linlithgow
Scotch egg isn’t Scottish. It would a Scottish Egg. Scotch is a drink. Just saying.
Why you putting gravy on the haggis 😆....NOPE! The Gravy is for tatties
The stovies looked runnier than the ones I've had. Definitely didn't look as good as the stovies my mother makes!
Mothers tend to make the best foods. I have no doubt that your mother's are better.
Everybody's granny had their own version of stovies which is why it varies so much. I personally like it with corned beef through it.
Sprinkle some whisky over the haggis but not a single malt, that's for drinking 😉