So, at a nearby grocery store they have canned haggis. It's $8.50 for a 15 ounce can; just about $9 per pound.
I've never tried haggis, and I'm not sure I want to spend that much on a potential mistake.
Has anyone out there tried haggis? If so, what's it like? Should I leave the can where I found it?
Good question. I'm sure our resident Brits can tell us what sheep's gut tastes like.
I mean, how different can it be from sausage? Instead of "everything but the squeal," it's "everything but the bleat," right?
Ah!.... the thrill of chasing the little things round the fells (hills), then makin' them fall over when you chase them back the other way (legs shorter on one side than the other), and catch them to cook.....
The taste is an aquired one, which may be offal to some !...
...Seroiusly, I like haggis, and I don't want to offend any Scots here...but.. fresh cooked in a sheeps stomach ..wonderful (but watch out for the noes ring).
.....Canned ....NO WAY! :icon_blah:
If it tastes good canned, it's probably not real haggis (the little darlings).... :icon_drunk:
Chrissty
Quote from: Chrissty on December 02, 2008, 02:42:33 PM
.....Canned ....NO WAY! :icon_blah:
So, canned haggis is like Scottish SPAM, right?
Quote from: Shades O'Grey on December 02, 2008, 02:56:18 PM
So, canned haggis is like Scottish SPAM, right?
Not really, Spam would taste like Spam, in or out of a can.
Haggis just needs to be freshly cooked with a little love and seasoning (b->-bleeped-<-ipe music helps too).... :icon_biggrin:
It is a not a sausage as such, as in most traditional recipes it usually contains rather more cereal, and doesn't bind in the same way. When served it looks like a small Chrismas turkey with no legs.
It's just one of those foods that is great served "piping" hot while reciting a little Robbie Burns (not Robbie Williams). :icon_drunk:
....and NO this is not an excuse to post the Monty Python "Lumberjack Song" either!
Chrissty
Do I hear people dissing SPAM? SPAM is awesome!
Ok, no one was dissing SPAM but I had to make an impassioned defense of it :P
I'm actually a bit of a SPAMaholic. The family just doesn't understand. My son, the devout pork-a-vore, has requested I not cook SPAM in the house, as he can't stand the smell.
I can't believe it: I've raised a barbarian.
Haggis is wonderful. I don't know if I'd spend the money on canned haggis.
It belongs to the class of food products made from organs (which taste strong) but mixed with grains so that the taste is milder.
I also like liver mush (pork liver, odd and ends and cornmeal), kishka (blood and barley or buckwheat) and black puddings.
For Shades O'Grey: My sense of smell has kicked into high gear and frying bacon in the house makes me physically ill.
I love haggis. It tastes like pate. I can't imagine what it would be like canned.
I haven't done much looking around here, but canned so far is the only version I've found. I'm leery of canned foods, as they usually suck.
Was in Aberdeen (the oil capital of Scotland) for work all of last week, and the Marriott's hot buffet breakfast alternated haggis with black pudding each morning ... yummy ... ::) ...
(Trad scottish breakfast also includes lorne or link sausage, bacon, mushroom, grilled tomatoes, hash browns, your choice of egg ... or of course kippers !)
I love haggis and gorge myself with it around Burns Night when every English supermarket stocks it (or at least "mini haggis" enough for two or three people, not the full sheep's stomach variety !)... yes, haggis, neeps & tatties ...
"Fair fa' your honest, sonsie face,
Great chieftain o' the puddin'-race!
Aboon them a' ye tak yer place,
Painch, tripe, or thairm:
Weel are ye wordy o' a grace
As lang's my airm ... "
Have even had "posh" haggis in an Edinburgh restaurant doused in a whisky sauce ... :D ...
Haggis is made of sheep's heart, liver, and lung, minced with onion, oatmeal, suet, spices ... should have a firm texture.
My folks once brought back a canned haggis from an Edinburgh trip and ye Gods ... :o ...
It was tasteless MUSH ... :( ...
AVOID the tinned variety, its a disgrace to the "haggis race".
Plus haggis is cheap (!), a small 1 lb "real" haggis is never much more than £1=80 in the UK, which is around $3 ...
Laura x
I have it at our Burns suppers. Not really my favorite, but not too bad. I can't imagine it canned though. And yes, b->-bleeped-<-ipe music does help.
(https://www.susans.org/proxy.php?request=http%3A%2F%2Fganjataz.com%2F01smileys%2Fimages%2Fsmileys%2FloopyBlonde-blinking.gif&hash=4545ddf8251cf9c32ae6074d56e48bc34a755857)Kristi
Quote from: Laura Eva B on December 02, 2008, 05:07:27 PM
My folks once brought back a canned haggis from an Edinburgh trip and ye Gods ... :o ...
It was tasteless MUSH ... :( ...
AVOID the tinned variety, its a disgrace to the "haggis race".
Thanks for the tip, Laura.
Quote from: Laura Eva B on December 02, 2008, 05:07:27 PM
Was in Aberdeen (the oil capital of Scotland) for work all of last week, and the Marriott's hot buffet breakfast alternated haggis with black pudding each morning ... yummy ... ::) ...
Alright. I hate you. How can I get a job like that?
Apparently vegetarian Haggis is really nice.
Quote from: Lisbeth on December 02, 2008, 06:32:23 PM
Quote from: Laura Eva B on December 02, 2008, 05:07:27 PM
Was in Aberdeen (the oil capital of Scotland) for work all of last week, and the Marriott's hot buffet breakfast alternated haggis with black pudding each morning ... yummy ... ::) ...
Alright. I hate you. How can I get a job like that?
Well as you must guess I transitioned in the job which I've held for 16 years. Its oil service and our clients are Total, Exxon, BP, Shell ... and its a good industry that pays @ $100k, even though I'm based at home these days (more hate !) ...
Could get a job in our Houston office at a salary hike, but I don't need such a disruption in my life.
Thing is everyone really likes me (guess I'm a nice person), and respects me for my knowledge and technical ability, both company-wise and client base. And so many newcomers seem to know nothing of my "past" ...
Real reason for being in Aberdeen was the office Xmas do (booze up) ... 80 of us, of who I soon realised way less than half knew I was TS. I told the engineer who was "hitting on me" and he was "friendlily stunned", showing those that know of my "past" keep it to themselves ...
Anyway ... this is getting way off the haggis topic !
Laura x
i like haggis, tis cheap and flavourful and goes a long way. Today I cooked a very nice flan, it was good.
Quote from: Nicky on December 02, 2008, 07:06:14 PM
Apparently vegetarian Haggis is really nice.
Vegetarian haggis may be "nice" but how can it even approximate the "blood & guts" offal of the real thing ... :icon_chainsaw: ... ?
Bit like Quorn sausages ... ???
Laura x
As a Scottish 'Lassie' I can tell you that haggis is delicious! It tastes much better than it looks.
Tinned haggis can be a bit hit or miss. Here in Scotland you can buy haggis from butchers' shops and boil it.
Haggis is lungs and sheep's stomach etc but once you have tried it you will love it,or hate it. :laugh:
Stephanie
I work with a lot of Scots, enough to even understand them from time to time, for some odd reason there are a huge dog pile of Scottish roadies. They are fun guys, and it might be OK to be Scottish, but then I think, awe, I'd have to do that haggis deal. Just like Lutefisk kept me from being Norwegian, in the same vein that the best thing about not being Jewish is never having to eat that Gefilte fish. Almost every culture has some food that is best not to talk about in public in the rest of the world.
Quote from: Kristi on December 02, 2008, 05:35:29 PM
And yes, b->-bleeped-<-ipe music does help.
(https://www.susans.org/proxy.php?request=http%3A%2F%2Fganjataz.com%2F01smileys%2Fimages%2Fsmileys%2FloopyBlonde-blinking.gif&hash=4545ddf8251cf9c32ae6074d56e48bc34a755857)Kristi
Just about everything tastes better with the 'pipes!
Chaunte
Quote from: tekla on December 02, 2008, 08:00:27 PM
I work with a lot of Scots, enough to even understand them from time to time, for some odd reason there are a huge dog pile of Scottish roadies. They are fun guys, and it might be OK to be Scottish, but then I think, awe, I'd have to do that haggis deal. Just like Lutefisk kept me from being Norwegian, in the same vein that the best thing about not being Jewish is never having to eat that Gefilte fish. Almost every culture has some food that is best not to talk about in public in the rest of the world.
Tekla,
I spent a working pre-Xmas in Bergen and was introduced to the delights of lutefisk and pinnekjøtt by Norwegian colleagues, not to mention aquavit !
Reindeer steak too ...
OK, lutefisk maybe an acquirred taste, but I loved it at first sample, bit like a fishy strong blue cheese ?
But you 'canna compare haggis, which if you like liver, black puding, kidney, you'll love at first taste to lutefisk ...
P.S. Lutefisk is air-dried, jellyfied, salted cod that "rots" under birch ash, which keeps it preserved for more than a year ... not much different from Jamaican saltfish ...
Laura x
Quote from: Laura Eva B on December 02, 2008, 07:20:56 PM
Vegetarian haggis may be "nice" but how can it even approximate the "blood & guts" offal of the real thing ... :icon_chainsaw: ... ?
Laura x
Agreed :icon_headache:
Now I have to admit it took me a couple of tries to eat lutefisk. I was prepared for the way it would taste and smell. It was the looks of it (just like a jellyfish) that got to me first time. But it was delicious once I finally got up the nerve to try it. Plus the Norwegians drown it in so much melted butter you hardly taste it.
(https://www.susans.org/proxy.php?request=http%3A%2F%2Fganjataz.com%2F01smileys%2Fimages%2Fsmileys%2FloopyBlonde-blinking.gif&hash=4545ddf8251cf9c32ae6074d56e48bc34a755857)Kristi
Quote from: Laura Eva B on December 02, 2008, 08:57:38 PM
OK, lutefisk maybe an acquirred taste, but I loved it at first sample, bit like a fishy strong blue cheese ?
I'll stick to Torsk, thank you.
Quote from: Lisbeth on December 02, 2008, 09:33:30 PM
Quote from: Laura Eva B on December 02, 2008, 08:57:38 PM
OK, lutefisk maybe an acquirred taste, but I loved it at first sample, bit like a fishy strong blue cheese ?
I'll stick to Torsk, thank you.
Clever ... but Torsk is a kind of cod (stockfish), the staple of historic Scaninavian diets ... and UK "fish & chips" ... lutefisk & salt cod are its traditionally preserved varieties.
Its now endangered due to overfishing, commands a premium price, but is in my opinion still the king of large white fleshed fish.
Fish lover,
Laura x
Quote from: Laura Eva B on December 02, 2008, 10:30:28 PM
Quote from: Lisbeth on December 02, 2008, 09:33:30 PM
Quote from: Laura Eva B on December 02, 2008, 08:57:38 PM
OK, lutefisk maybe an acquirred taste, but I loved it at first sample, bit like a fishy strong blue cheese ?
I'll stick to Torsk, thank you.
Clever ... but Torsk is a kind of cod (stockfish), the staple of historic Scaninavian diets ... and UK "fish & chips" ... lutefisk & salt cod are its traditionally preserved varieties.
Its now endangered due to overfishing, commands a premium price, but is in my opinion still the king of large white fleshed fish.
Fish lover,
Laura x
I'm not sure what the "clever" part is. When torsk is prepared the traditional Norwegian way it is the most delicious fish I've ever tasted.
Quote from: tekla on December 02, 2008, 08:00:27 PM
Almost every culture has some food that is best not to talk about in public in the rest of the world.
And that's really the point, they usually sound much worse than they taste. Take haggis, for example: some minced sheep innards and grain cooked in a stomach? Sounds yucky. But on the other hand, once you start to think about it, it isn't very different from minced sheep innards and meat cooked in intestine, commonly known as sausage. And the result is quite tasty.
Likewise, lutfisk is essentially salted and dried fish that is later rehydrated and cooked, only with a slightly different chemical mix than plain salt or the various modern food preservatives. It's a bit tasteless by itself, but with the right kind of sauce it too is perfectly edible. People used to eat it, or some variants of it, during lent all over Europe; nowadays it's more a traditional Scandinavian Christmas dish (as a leftover from the pre-reformation custom of fasting before Christmas). Now if you really want a scary Scandinavian dish, try the Swedish surströmming, or fermented herring, sold in bulging tin cans. The taste isn't too bad, but once you open the can everything within a ten-metre radius will smell at least for the next week or so.
Back to the original topic, haggis is good. The one example of canned haggis I've tasted was all right too, although a little bland compared to the real thing. Just like canned foods in general (except some soups) aren't quite as good as the fresh version.
Nfr
What ingredients would one put in vegetarian haggis? Wet wool ??? ??? Ick! Not very tasty!
And don't knock gefilte fish until you've had the real thing, not the dreck that comes in a jar from the supermarket. :laugh:
Z
The best way is the wild haggis hunt. Contact Snipehunter@candlesack.net
I live in amish country here in pennsylvania and we have the best scrapple which is pork and beef livers and tongues and beef and pork broth and wheat and corn ground up and pressed and then you fry it crisp yummy plus they made the best pork sausage
Quote from: Zythyra on December 07, 2008, 12:43:19 PM
What ingredients would one put in vegetarian haggis? Wet wool ??? ??? Ick! Not very tasty!
Isn't vegetarian haggis just plain oatmeal? *wonders why anyone would do that*
wonders why anyone would do that
I'm looking at the same people who thought they could make turkey and burgers from tofu.
Is this the proper point to compare haggis with chittlins (chitterlings)? I'm sorry but despite a large portion of my ancestry being Scot, I REFUSE to eat haggis just as I refuse to eat chittlins.
Oh and as far as the pipes go, remember, the Irish gave the pipes to the Scots as a joke. The Scots just haven't gotten the joke.
Grinning, ducking and running,
Beverly
Quote from: BeverlyAnn on December 08, 2008, 11:11:11 AM
Is this the proper point to compare haggis with chittlins (chitterlings)? I'm sorry but despite a large portion of my ancestry being Scot, I REFUSE to eat haggis just as I refuse to eat chittlins.
Oh and as far as the pipes go, remember, the Irish gave the pipes to the Scots as a joke. The Scots just haven't gotten the joke.
Grinning, ducking and running,
Beverly
I've tried chittlin's and it's not half bad. :P I also seem to recall that Scottish pipes are banned from the houses of Parlament as weapons of war. ;D
Quote from: Lisbeth on December 08, 2008, 11:40:34 AM
Quote from: BeverlyAnn on December 08, 2008, 11:11:11 AM
Is this the proper point to compare haggis with chittlins (chitterlings)? I'm sorry but despite a large portion of my ancestry being Scot, I REFUSE to eat haggis just as I refuse to eat chittlins.
Oh and as far as the pipes go, remember, the Irish gave the pipes to the Scots as a joke. The Scots just haven't gotten the joke.
Grinning, ducking and running,
Beverly
I've tried chittlin's and it's not half bad. :P I also seem to recall that Scottish pipes are banned from the houses of Parlament as weapons of war. ;D
doesn't stop the guy on westminster bridge torturing the tourists though does it?
I like the galician b->-bleeped-<-ipe music though...less whiny somehow.
Personally being half scottish, I dont like the stuff! But each to there own. I think you should at least try it. I always give anything a shot once!
Black pudding is nice though traditional Scottish breakfast ;)
Quote from: Pica Pica on December 08, 2008, 12:03:55 PM
Quote from: Lisbeth on December 08, 2008, 11:40:34 AM
I also seem to recall that Scottish pipes are banned from the houses of Parlament as weapons of war. ;D
doesn't stop the guy on westminster bridge torturing the tourists though does it?
I like the galician b->-bleeped-<-ipe music though...less whiny somehow.
I did say the highland pipes were a weapon of war, didn't I. I suppose torturing tourists with them could be considered a terrorist act best left in the hands of the "ladies from hell." ;)
I also like chamber pipes.
Quote from: Chaunte on December 02, 2008, 08:32:06 PM
Quote from: Kristi on December 02, 2008, 05:35:29 PM
And yes, b->-bleeped-<-ipe music does help.
(https://www.susans.org/proxy.php?request=http%3A%2F%2Fganjataz.com%2F01smileys%2Fimages%2Fsmileys%2FloopyBlonde-blinking.gif&hash=4545ddf8251cf9c32ae6074d56e48bc34a755857)Kristi
Just about everything tastes better with the 'pipes!
Chaunte
That would be because you're so busy trying to clear your ears of the awful sound to pay attention to what you're putting in your mouth.
If b->-bleeped-<-ipes are an indication of Scottish musical taste, I'm not sure I would share their culinary taste either.
Dennis
Oh Dennis, to be sure b->-bleeped-<-ipes are far easier to digest then the cooking. There is a reason why every place has a Mexican/Italian/Greek/American/Chinese/Japanese place to eat, but "Famous Cooking of the British Isles" ain't to be found.
Quote from: tekla on December 08, 2008, 03:14:55 PM
Oh Dennis, to be sure b->-bleeped-<-ipes are far easier to digest then the cooking. There is a reason why every place has a Mexican/Italian/Greek/American/Chinese/Japanese place to eat, but "Famous Cooking of the British Isles" ain't to be found.
....Er' that's because our cooking 'aint
fast....and we sent you Gordon Ramsey, just to be annoying!
Chrissty
Must be a TV thing, I'm immune to that. Have no idea who it is. But, BraveHeart is on the movie channels all the time. Really, you'd 'ave thought h'eed 'a won given all that coverage.
Quote from: Lisbeth on December 08, 2008, 11:40:34 AM
I've tried chittlin's and it's not half bad. :P
You've obviously never seen or smelled them being cooked from the start. Look up chitterlings in Wikipedia and read how they are prepared and what you have to pick out of them. :o
Beverly
Sure chittlin's has to be thoroughly cleaned before cooking and eating, like most parts of animal's digestive tracts, but geez ... any kind of raw dead meat is a hotbed of nasty organisms ?
Guess chittlins tastes rather like one of my favourite offals ...
TRIPE ... :o ...
Or is tripe unknown in the US ?
I've had tripe in restaurants in France, Spain, Portugal, Italy, Hungary ... interesting to see how its prepared (usually in a hot tomato / paprika sauce).
Never seen tripe on a UK menu ... :( ...
Laura x
Quote from: BeverlyAnn on December 09, 2008, 01:28:23 PM
Quote from: Lisbeth on December 08, 2008, 11:40:34 AM
I've tried chittlin's and it's not half bad. :P
You've obviously never seen or smelled them being cooked from the start. Look up chitterlings in Wikipedia and read how they are prepared and what you have to pick out of them. :o
Beverly
I'll try to avoid thinking about it, thank you.
Quote from: tekla on December 08, 2008, 03:14:55 PM
Oh Dennis, to be sure b->-bleeped-<-ipes are far easier to digest then the cooking. There is a reason why every place has a Mexican/Italian/Greek/American/Chinese/Japanese place to eat, but "Famous Cooking of the British Isles" ain't to be found.
I beg to differ, there are a lot of good English food places, but it's not hoity-toity, it's pub food like yorkshire pud, mushy peas, scotch eggs, fish and chips. Still good food, just not fancy. Oh, and who has a good American restaurant on their list? I do confess to going to McDonalds once in a while, but I can't think of any other American restaurants around. Oooh, except In and Out burgers. Man, that was good food when I was down in the states. I'd weigh 400 lbs if they had those in Canada.
Dennis
Quote from: Laura Eva B on December 09, 2008, 08:39:58 PM
TRIPE ... :o ...
Or is tripe unknown in the US ?
My mom was born here in the US as were both of her parents. But all 4 of her grandparents were born in Italy. Most of my mom's "home cooking" was, in essence, Italian. She loves and cooks tripe, and introduced my dad, my brothers and me to it.
They can keep it; I just don't enjoy it.
Quote from: Lisbeth on December 08, 2008, 08:28:40 AM
Quote from: Zythyra on December 07, 2008, 12:43:19 PM
What ingredients would one put in vegetarian haggis? Wet wool ??? ??? Ick! Not very tasty!
Isn't vegetarian haggis just plain oatmeal? *wonders why anyone would do that*
Never mind packaged instant oats <bleagh>, but slow cooked Irish oatmeal is quite nice.
Many cultures from around the world have b->-bleeped-<-ipe type instruments, and I love them all. B->-bleeped-<-ipe music rocks ;D
Z
B->-bleeped-<-ipe music rocks
Thank god lassie that ye live all the way across the nation from me.
Quote from: Zythyra on December 10, 2008, 09:32:35 AM
Many cultures from around the world have b->-bleeped-<-ipe type instruments, and I love them all. B->-bleeped-<-ipe music rocks ;D
Z
B->-bleeped-<-ipes are in the bible. Hittites, Meads, and Galatians were Celtic people.
http://bible.cc/daniel/3-5.htm (http://bible.cc/daniel/3-5.htm)
Quote from: Zythyra on December 10, 2008, 09:32:35 AM
Many cultures from around the world have b->-bleeped-<-ipe type instruments, and I love them all. B->-bleeped-<-ipe music rocks ;D
LOL You apparently never worked midnight shift and had a neighbor who played the pipes. The problem was his wife wouldn't let him practice inside so about 2PM which was about 2AM my sleeping time, he would be practicing "Amazing Grace" in his yard 2 houses down from me. :o
Although I do love the uilleann pipes since they have a sweeter sound than the traditional war pipes.
Beverly
[AVOID the tinned variety, its a disgrace to the "haggis race".]
A good friend, of Scot lineage, gave me a basket one Solstice a few seasons back. I kept looking at the can of haggis included within, with much trepidation. I'll mix anything in a pot, but, this can of, parts,, it never really struck my fancy. I eventualy tossed it. Maybe for worse, I'll never know. The expiration date was near/past when it was delivered to me, so I wasn't thinking I was wasting food or anything. Sheep-Sausage in a can, really now?
Might I also add, b->-bleeped-<-ipe music goes with most anything. :icon_drunk: esp: food, drink, friends, music, rhyme, getting ready for bed, getting out of bed,,,
Umm, did I forget something? oh, yes, the neighbors!!
Quote from: tekla on December 10, 2008, 09:36:17 AM
B->-bleeped-<-ipe music rocks
Thank god lassie that ye live all the way across the nation from me.
Ay lassie, I could get meself on a plane and come to visit with me pipes ;D
Z
You bring the pipes, and I'll hook them up to a Marshall Stack, and we'll run the signal through some phase shifters, reverb, perhaps a echo delay, and we'll redo the Hendrix catalog on b->-bleeped-<-ipes, it might be the next big thing.
Oh! I love Celtic Fusion music!!!!
Sort of like Cherish the Ladies with Slayer backing them up.
Quote from: tekla on January 10, 2009, 11:29:04 AM
You bring the pipes, and I'll hook them up to a Marshall Stack, and we'll run the signal through some phase shifters, reverb, perhaps a echo delay, and we'll redo the Hendrix catalog on b->-bleeped-<-ipes, it might be the next big thing.
I'm so there! :laugh: Gotta find someone who can play the pipes though. I'll play fiddle, octave mando... we can run them through the stack too.
Z
I'm thinking of a 110db penny whistle, with feedback.
Quote from: tekla on January 10, 2009, 02:07:24 PM
I'm thinking of a 110db penny whistle, with feedback.
Need some industrial strength earplugs for that :icon_headfones:
Z
I'm thinking more along the lines of you need to be a block or two away.
Quote from: tekla on January 10, 2009, 02:07:24 PM
I'm thinking of a 110db penny whistle, with feedback.
I have a Walton's Penny Whistle in D and Clark's in both C and D. Of course to get 110db we would need some serious amplification.
Beverly
Quote from: BeverlyAnn on January 12, 2009, 11:21:55 AM
Quote from: tekla on January 10, 2009, 02:07:24 PM
I'm thinking of a 110db penny whistle, with feedback.
I have a Walton's Penny Whistle in D and Clark's in both C and D. Of course to get 110db we would need some serious amplification.
Beverly
I believe Tekla can hook us up w the gear!
I have a Clarke C and Generation D
Z
Well I could hook you up with some sound. I only have about 7500 watts right now, but my PA does make some serious noise!
(https://www.susans.org/proxy.php?request=http%3A%2F%2Fganjataz.com%2F01smileys%2Fimages%2Fsmileys%2FloopyBlonde-blinking.gif&hash=4545ddf8251cf9c32ae6074d56e48bc34a755857)Kristi
Quote from: Kristi on January 12, 2009, 01:48:47 PM
Well I could hook you up with some sound. I only have about 7500 watts right now, but my PA does make some serious noise!
(https://www.susans.org/proxy.php?request=http%3A%2F%2Fganjataz.com%2F01smileys%2Fimages%2Fsmileys%2FloopyBlonde-blinking.gif&hash=4545ddf8251cf9c32ae6074d56e48bc34a755857)Kristi
Great, between your gear and Tekla's offer of the Marshall stack, etc., we're ready to rock.
Gotta love it, we've taken this thread from Haggis to b->-bleeped-<-ipes to Heavy Metal Celtic :laugh:
Z
Quote from: Zythyra link=topic=50601.msg331488#msg331488
/quote]
Great, between your gear and Tekla's offer of the Marshall stack, etc., we're ready to rock.
Gotta love it, we've taken this thread from Haggis to b->-bleeped-<-ipes to Heavy Metal Celtic :laugh:
Z
Well I've always wanted to run one through my POD X3 Live. Serious PipeCrunch going on.
(https://www.susans.org/proxy.php?request=http%3A%2F%2Fganjataz.com%2F01smileys%2Fimages%2Fsmileys%2FloopyBlonde-blinking.gif&hash=4545ddf8251cf9c32ae6074d56e48bc34a755857)Kristi
Quote
Ive never tried haggis, and Im not sure I want to spend that much on a potential mistake.
Has anyone out there tried haggis? If so, whats it like? Should I leave the can where I found it?
Ugh.
I was in Ireland a few years ago, wanted to immerse myself in local culture so I tasted haggis and black pudding. It has a somewhat sausagey taste but that in no way makes it good. No wonder Irish people are so thin. If that was my dinner, Id go to bed hungry more often than not. :-)
Quote from: BeverlyAnn on January 12, 2009, 11:21:55 AM
I have a Walton's Penny Whistle in D and Clark's in both C and D. Of course to get 110db we would need some serious amplification.
No, not really. How about an air compressor with 100 psi or so?
Quote from: Renate on January 12, 2009, 07:56:48 PM
Quote from: BeverlyAnn on January 12, 2009, 11:21:55 AM
I have a Walton's Penny Whistle in D and Clark's in both C and D. Of course to get 110db we would need some serious amplification.
No, not really. How about an air compressor with 100 psi or so?
Oh. My. Gods.
we would need some serious amplification.
My main theater has 11 Meyers Milos a side, 11 Meyers Subs, four per side, and three in the air, and 6 back fills. The Milos can hit over 140db, each.
So, when's the session?
The loudest I've ever got was a Fender twin reverb 100 watts per channel,
I ran a pre-amp overdive, american metal pedal, distortion, delay, reverb set just right, HA!. Got some feedback which set my relations with the nieghbors back somthing else. But I'm better now.
Last time I checked, that was Carlos was using, a standard Fender (and a very custom guitar) it's not about the amps on stage, its about the system you are driving that signal through.
No custom git here, or there/then rather. I had a Westwood SG dbl cutaway, looked liked jerryz, but didn't quite sound like it. And an Aria ProII Thor sound, whatever that was.
Now I'm playing a Guild F45, one of the last made in RI. My Baby. Need an amp,,,
Quote from: tekla on January 13, 2009, 09:52:59 PM
My main theater has 11 Meyers Milos a side, 11 Meyers Subs, four per side, and three in the air, and 6 back fills. The Milos can hit over 140db, each.
... :o :o :o :o ...
Do you guys have any hearing left ... ??? ...
Laura x
I hear just fine, I never go out in the house - besides there are people out there, fans even. They smell bad and taste funny. Nah, I stay on the side of the stage, when I'm not hiding outside.
"The Milos can hit over 140db, each."
What do you think would happen if you pointed them all at a can of haggis?
",,,there are people out there, fans even. They smell bad and taste funny."
Not unlike haggis,,,
Oh all ye Sassenachs out there ... tonight is Burns night, and a special Burns night too ... 250th anniversary of the great Scottish bard's birth ... ;D ...
Bring on the haggis and full b->-bleeped-<-ipes ... :o ...
"Fair fa' your honest, sonsie face,
Great chieftain o' the puddin-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy o' a grace
As lang's my arm.
The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o' need,
While thro' your pores the dews distil
Like amber bead.
His knife see rustic Labour dight,
An' cut you up wi' ready sleight,
Trenching your gushing entrails bright,
Like ony ditch;
And then, O what a glorious sight,
Warm-reekin, rich!
Then, horn for horn,
they stretch an' strive:
Deil tak the hindmost! on they drive,
Till a' their weel-swall'd kytes belyve,
Are bent lyke drums;
Then auld Guidman, maist like to rive,
"Bethankit!" 'hums.
Is there that owre his French ragout
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi' perfect sconner,
Looks down wi' sneering, scornfu' view
On sic a dinner?
Poor devil! see him ower his trash,
As feckless as a wither'd rash,
His spindle shank, a guid whip-lash,
His nieve a nit;
Thro' bloody flood or field to dash,
O how unfit!
But mark the Rustic, haggis fed,
The trembling earth resounds his tread.
Clap in his walie nieve a blade,
He'll mak it whissle;
An' legs an' arms, an' heads will sned,
Like taps o' thrissle.
Ye Pow'rs wha mak mankind your care,
And dish them out their bill o' fare,
Auld Scotland wants nae skinking ware
That jaups in luggies;
But, if ye wish her gratefu' prayer,
Gie her a haggis! "
... and tomorrow we celebrate the arrival of the year of the Ox ... ;) ...
Laura x
I had my haggis today with friends and that.
Quote from: Pica Pica on January 25, 2009, 08:10:56 PM
I had my haggis today with friends and that.
what'd it taste like?
like haggis always does, spicy, peppery black pudding/mince
so you like it? :o do you make it yourself?
i like it, however i do not know the recipie - bought it prepared and boiled it to buggery,
in honor of burns? do you like burns?
nah, i think he's rubbish
Burns didn't exactly praise the course of Empire. I always try to think of Burns being read in that real thick accent, which of course means I will understand none of it at all. Works for me.
Haggis also makes great catapult fodder :laugh: >:-) :laugh:
Catapults are so primitive, you gots to get a trebuchet to lob that haggis.
A rapid fire trebuchet that will accept either haggis and/or Christmas fruitcakes :laugh: >:-) :laugh:
System two niner preparing to launch.... Have you got the haggis? And the fruitcakes? Rodger that, all systems go....3-2-1 Launch!!!