Neeps! Tatties! Whisky! Which Scottish food/drink would I choose to “date” again?
Let’s start with the headliner that’s also pictured at the top of this post: haggis. That’s the dark brown blob on the left side of the plate.
Poor butt-of-the-joke haggis. Everyone likes to make fun. I actually thought it was quite tasty and evoked a word I rarely use, but should find ways to use more — mouthfeel.
Here’s how Wiki defines haggis …
Haggis is a savory pudding containing sheep’s pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in the animal’s stomach though now often in an artificial casing instead.
Actually, it was yum. I’m guessing that the pleasing mouthfeel (yes!) comes from the inclusion of oatmeal. Or maybe it’s the suet? Either way … along with the neeps (turnips) and tatties (potatoes) pictured above, it was a square and satisfying meal.
And what to drink? Let’s try an Irn Bru!
This orange-colored soda (I’m told) outsells Coca Cola in Scotland. I like fizzy drinks in general, but I really didn’t care for this. The “top note” tasted like ginger ale, followed by a sickly-sweet bubble gum flavor.
Would I opt for a refill? Thank you, no.
As for whisky, I tried a bunch of them, creating a graveyard of half-empty, tiny bottles in my Airbnb host’s sitting room. Turns out, if I’m going to have a “wee dram” of any Scottish whisky, it’s the cheaper stuff I prefer. Specifically a brand called The Famous Grouse, which is a blend available in grocery stores. It’s smooth and didn’t leave me gasping for air like the stronger stuff. Cheers!
And what about a snack?
Despite the name, I bought my first Scotch Egg at this food stall in Greenwich, England.
I’d always assumed that the outer layer was made of breading, but it’s mostly seasoned sausage. These days, you can buy all kinds of fancy versions, including ones made with chorizo. I opted for a more traditional “breakfast” scotch egg.
For my taste, it was a bit too heavy … and way too sausage-y.
And don’t get me started on the ho-hum mouthfeel.