"Enter the Haggis Enter the Haggis is a Canadian Celtic rock band based in Toronto. The band was founded in 1995 by Craig Downie, the only remaining original member in the lineup, which currently consists of Downie (highland bagpipes, vocals), Brian Buchanan (vocals, fiddle, guitar), Trevor Lewington (vocals, guitar), Mark Abraham (bass), and Bruce McCarthy (drums). For about a year starting in late 2014 they recorded and performed under the name Jubilee Riots and released their eighth studio album ""Penny Black"", before returning to the original band name. Craig Downie was born in Scotland and raised in Canada. He started"
"in Spain. Haggis has been Scotland's national dish since the time of Robert Burns. In northeast Brazil, there is a similar dish to haggis called """"buchada"""", made with goats' stomach. Except for heart, tongue (beef), liver (chicken, beef, or pork), and intestines used as natural sausage casings, organ meats consumed in the U.S. tend to be regional or ethnic specialities; for example, tripe as ""menudo"" or ""mondongo"" among Latinos and Hispanos, chitterlings in the Southern United States, scrapple on the Eastern Seaboard, fried-brain sandwiches in the Midwest, and beef testicles called Rocky Mountain oysters or ""prairie oysters"" in the west."
"""hagws"" or ""hagese"" was first recorded in England c. 1430, the dish is considered traditionally of Scottish origin. It is even the national dish, as a result of Scots poet Robert Burns' poem ""Address to a Haggis"" of 1787. Haggis is traditionally served with ""neeps and tatties"", boiled and mashed separately, and a dram (a glass of Scotch whisky), especially as the main course of a Burns Supper. Haggis is popularly assumed to be of Scottish origin, but there is a lack of historical evidence that could conclusively attribute its origins to any one place. The first known written recipes"
"Poland in particular. A number of speciality restaurants and delicatessens catering for the various new immigrants have opened in the larger towns and cities. These dishes and foods are traditional to or originate in Scotland. In recent years Haggis pakoras have become popular in Indian restaurants. Scotland's reputation for coronary and related diet-based diseases is a result of the wide consumption of fast food since the latter part of the 20th century. Fish and chip shops remain extremely popular, and indeed the battered and fried haggis supper remains a favourite. These have been joined in more recent years by outlets"
"Haggis Haggis is a savoury pudding containing sheep's pluck (heart, liver, and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now often in an artificial casing instead. According to the 2001 English edition of the ""Larousse Gastronomique"": ""Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour"". It is believed that food similar to haggis (though not so named)—perishable offal quickly cooked inside an animal's stomach, all conveniently available after a hunt—was eaten from ancient times. Although the name"
"is thought that Scotland's national dish, haggis, originated in a similar way: A small amount of offal or low-quality meat, carried in the most inexpensive bag available, a sheep or pig's stomach. It has also been suggested that this dish was introduced by Norse invaders who were attempting to preserve their food during the long journey from Scandinavia. During the Late Middle Ages and early modern era, French cuisine played a role in Scottish cookery due to cultural exchanges brought about by the ""Auld Alliance"", especially during the reign of Mary, Queen of Scots. Mary, on her return to Scotland,"
"Sweden has a version of the British black pudding called """"blodpudding"""" (blood pudding). The Scottish haggis is called """"pölsa"""" or """"lungmos"""" (mashed lung). The Swedish """"pölsa"""" is made of some offal like liver or heart, onions, rolled barley and spices and is served with boiled potatoes, fried eggs and sliced beetroot. """"Blodpudding"""" is mostly served sliced and fried with lingonberry preserve, grated carrot or cabbage and fried bacon. Other popular offal dishes are """"levergryta"""" (liver stew) """"leverpastej"""" (liver pâté). Finland also has its own version of black pudding, ""mustamakkara"" (black sausage). There is also liver sausage, usually eaten as a"
"it becomes Kelle Paça. Liver is fried, grilled, skewed and additive of pilaf. Liver shish can be eaten at breakfast in Şanlıurfa, Diyarbakır, Gaziantep and Adana. Brain can be fried or baked. It can also be consumed as salad. In Romania, there is a dish similar to haggis called ""drob"", which is served at Easter. Romanian peasants make a kind of traditional sausage from pork offal, called ""caltaboş"". The main difference being that ""drob"" is enclosed in abdominal membranes (""prapore"") of the animal, while chitterlings is used for ""caltaboş"". A popular dish of tripe soup called ""ciorbă de burtă"" is"
"Gung Haggis Fat Choy Gung Haggis Fat Choy is a cultural event originating from Vancouver, British Columbia, Canada. The name ""Gung Haggis Fat Choy"" is a combination wordplay on Scottish and Chinese words: ""haggis"" is a traditional Scottish food and ""Gung Hay Fat Choy / Kung Hei Fat Choi"" is a traditional Cantonese greeting (in Mandarin it is pronounced ""Gong Xi Fa Cai"") used during Chinese New Year. The event originated to mark the timely coincidence of the Scottish cultural celebration of Robert Burns Day (January 25) with the Chinese New Year, but has come to represent a celebration of"
"nutmeg, etc.). Haggis is generally recognized as the national dish, although not described as a sausage. A popular breakfast food is the square sausage. This is normally eaten as part of a full Scottish breakfast or on a Scottish morning roll. The sausage is produced in a rectangular block and individual portions are sliced off. It is seasoned mainly with pepper. It is rarely seen outside Scotland and in fact is still fairly uncommon in the Highlands. Other types of sausage include black pudding, similar to the German and Polish blood sausages. Stornoway black pudding is held in high regard"
"lamb fries—are considered a delicacy in many parts of the world. Perhaps the most unusual dish of sheep meat is the Scottish haggis, composed of various sheep innards cooked along with oatmeal and chopped onions inside its stomach. In comparison, countries such as the U.S. consume only a pound or less (under 0.5 kg), with Americans eating 50 pounds (22 kg) of pork and 65 pounds (29 kg) of beef. In addition, such countries rarely eat mutton, and may favor the more expensive cuts of lamb: mostly lamb chops and leg of lamb. Though sheep's milk may be drunk rarely"
"33000 farmers engaged in the industry. Hungary is the second largest world producer and the biggest exporter of foie gras (exporting mainly to France). Another symbol of Hungarian agriculture and cuisine is the ""paprika"" (both sweet and hot types). The country is one of the leading paprika producers of the world with Szeged and Kalocsa being the centres of production. Hungary has a tax-funded universal healthcare system, organized by the state-owned National Healthcare Fund (). Health insurance is not directly paid for by children, mothers or fathers with baby, students, pensioners, people with socially poor background, handicapped people (including physical"
"or lamb) or fish stew with vegetables, and as a flavoring for couscous. It is also used for ""lablabi"", a chickpea soup usually eaten for breakfast. In Algeria, harissa is commonly added to soups, stews, and couscous. Harissa paste can also be used as a rub for meat or eggplants. In Israel, harissa is a common topping for ""sabich"" and ""shawarma"", although other hot sauces like the Yemeni ""sahawiq"" or the Iraqi ""amba"" are also used. Moroccan cuisine has also adopted harissa, using it as a side condiment for tagines, or sometimes mixed into dishes. Tunisia is the biggest exporter"
"normally packed in artificial casings, rather than stomachs. Sometimes haggis is sold in tins or a container which can be cooked in a microwave or conventional oven. Some commercial haggis is largely made from pig, rather than sheep, offal. Kosher haggis, not only pork-free but fully conformant to Jewish dietary laws, is produced. Haggis is often served in Scottish fast-food establishments, in the shape of a large sausage and deep fried in batter. Together with chips, this comprises a ""haggis supper"". A ""haggis burger"" is a patty of fried haggis served on a bun. A ""haggis pakora"" is another deep"
"with stock, and boiled in the animal's stomach for three hours. The haggis was immortalized by the lowland poet Robert Burns in his ""Address to a Haggis"". The Scottish clans have a tradition of feuding among each other and resisting the authority of the central government based in the lowland city of Edinburgh. The Highland regiments went to war wearing tartan kilts accompanied by bagpipe players – a sight and sound calculated to strike fear into the hearts of their enemies. The Balkan Mountains run 560 km from the Vrashka Chuka Peak on the border between Bulgaria and eastern Serbia"
"porkheart, served with carrots, brussels sprouts and mashed potatoes. Iceland has its own version of both haggis and brawn. The Icelandic haggis called """"slátur"""" (slaughter) is made in two versions: """"Blóðmör"""" (bloodlard), a sheep's stomach stuffed with a mixture of sheep's blood, rolled oats and cut up bits of sheep's fat, and """"lifrarpylsa"""" (liver sausage), which consists of sheep stomach stuffed with a mixture of ground lamb's liver, rolled oats and cut-up bits of mutton. The Icelandic brawn """"svið"""" is made from singed sheep heads, and it is eaten either hot or cold off the bone or set in gelatin."
"common menu items. In medieval times, ""humble pie"" (originally, ""Umble pie"") made from animal innards (especially deer) was a peasant food and is the source of the commonly used idiom ""eating humble pie"", although it has lost its original meaning as meat pies made from offal are no longer referred to by this name. The traditional Scottish haggis consists of sheep stomach stuffed with a boiled mix of liver, heart, lungs, rolled oats and other ingredients. In the English Midlands and South Wales, faggots are made from ground or minced pig offal (mainly liver and cheek), bread, herbs and onion"
"in Austria. In Austria, especially in Vienna, lángos is very popular as a fast food at fairs and in amusement parks like the Prater. Lángos is known in the Czech Republic, Slovakia and Croatia as ""langoš"", in Serbia as ""languš"" (although it is commonly called ""Mekike""). In Slovenia is known as Langaš. In Bulgaria it is known as ""Mekitsi"". It is also popular in Romania (especially in Transylvania) as ""langoși"". It is also extremely popular in Poland where it is known as ""langosz"" and in the UK where it's called ""langos"" or ""Hungarian Fried Bread."" Lángos is very similar to"
"Television and CBC Television. On February 25, 2008, the team was featured on local Global News as part of a news series highlighting what makes BC world class. Gung Haggis Fat Choy Gung Haggis Fat Choy is a cultural event originating from Vancouver, British Columbia, Canada. The name ""Gung Haggis Fat Choy"" is a combination wordplay on Scottish and Chinese words: ""haggis"" is a traditional Scottish food and ""Gung Hay Fat Choy / Kung Hei Fat Choi"" is a traditional Cantonese greeting (in Mandarin it is pronounced ""Gong Xi Fa Cai"") used during Chinese New Year. The event originated to"
"been influenced by the neighbouring countries. Common ingredients in Latvian recipes are found locally, such as potatoes, wheat, barley, cabbage, onions, eggs, and pork. Latvian food is generally quite fatty, and uses few spices. Grey peas and ham are generally considered as staple foods of Latvians. Sorrel soup is also consumed by Latvians. Rupjmaize is a dark bread made from rye, considered the national staple. Ice hockey is usually considered the most popular sport in Latvia. Latvia has had many famous hockey stars like Helmut Balderis, Artūrs Irbe, Kārlis Skrastiņš and Sandis Ozoliņš and more recently Zemgus Girgensons, who the"
"company had launched prepared haggis pakoras. The product had won the Best Innovative Product prize at the BPEX Foodservice Awards 2013. Prepared haggis pakoras are available from supermarkets. The Scottish celebrity chef Tony Singh served haggis pakora at a pop-up restaurant during the 2015 Edinburgh Festival. The haggis is cooked in its skin in the normal way. The skin is discarded and the contents (meat, oats, etc.) broken up with a fork. The mixture may be spiced with ginger, cumin seeds, coriander seeds, turmeric and garam masala. A thick batter is made of gram flour, chili powder, cumin, salt, yogurt"
"may be added to sausages, giving them a distinct taste. Horse sausage and mutton sausage are also traditional foods in Iceland, although their popularity is waning. Liver sausage, which has been compared to haggis, and blood sausage are also a common foodstuff in Iceland. ""See the section Nordic countries above"" Polish sausages, kiełbasa, come in a wide range of styles such as swojska, krajańska, szynkowa (a ham sausage), biała, śląska, krakowska, podhalańska, kishka and others. Sausages in Poland are generally made of pork, rarely beef. Sausages with low meat content and additions like soy protein, potato flour or water binding"
"hookahs in rural areas of Pakistan and India. Jaggery Jaggery is a traditional non-centrifugal cane sugar consumed in South Asia, Southeast Asia and some other countries in Asia and the Americas. It is a concentrated product of cane juice and often date or palm sap (see: palm sugar) without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. Ancient"
"unchanged since then, Lyle's Golden Syrup was listed by ""Guinness World Records"" as having the world's oldest branding and packaging. Scottish cuisine includes Arbroath Smokie and Haggis; Northern Irish cuisine features the Ulster fry and the Pastie and Welsh cuisine is noted for Welsh rarebit (often using Worcestershire sauce) and Cawl. Brown sauce is a traditional British condiment, with its best known variety HP Sauce (named after and featuring an image of the Houses of Parliament on the label) a popular spread on chicken and Bacon sandwiches. Scotland's Angus cattle is the UK's most popular native beef breed. Cavendish bananas"
"working under a hot sun. Molasses (काकवी), a byproduct of the production of jaggery, is used in rural Maharashtra and Karnataka as a sweetener. It contains many minerals not found in ordinary sugar and is considered beneficial to health in traditional Ayurvedic medicine. It is an ingredient of many sweet delicacies, such as ""gur ke chawal / chol"" (""jaggery rice""), a traditional Rajasthani or Punjabi dish. In Gujarat, ""laddus"" are made from wheat flour and jaggery. A well-known Maharashtrian recipe, ""puran poli"", uses it as a sweetener apart from sugar. Jaggery is considered an easily available sweet which is shared"
"Wild haggis Wild haggis (given the humorous taxonomic designation ""Haggis scoticus"") is a fictional creature of Scottish folklore, said to be native to the Scottish Highlands. It is comically claimed to be the source of haggis, a traditional Scottish dish that is in fact made from the innards of sheep (including heart, lungs, and liver). According to some sources, the wild haggis's left and right legs are of different lengths (cf. Sidehill gouger or Dahu), allowing it to run quickly around the steep mountains and hillsides which make up its natural habitat, but only in one direction. It is further"
"hot dog or kielbasa style plunged into a boiling brine of vinegar, salt, spices, and often a pink coloring, then canned in Mason jars. They are usually packaged in single blister packs or jars. Certain countries classify sausage types according to the region in which the sausage was traditionally produced: Many nations and regions have their own characteristic sausages, using meats and other ingredients native to the region and employed in traditional dishes. Merguez is a red, spicy sausage from Morocco, Algeria, Tunisia and Libya, North Africa. It is also popular in France, Israel, and the German state of Saarland,"
"Canadian province of New Brunswick uses pork and bakes it in a loaf pan. In 1971 it became illegal to import haggis into the US from the UK due to a ban on food containing sheep lung, which constitutes 10 – 15 percent of the traditional recipe. The ban encompasses all lungs, as fluids such as stomach acid and phlegm may enter the lung during slaughter. The situation was further complicated in 1989 when all UK beef and lamb was banned from importation to the US due to a BSE crisis. In 2010 a spokeswoman for the US Department of"
"with cooked and mashed potatoes. ""Bryndzové halušky"" is the Slovakian national dish, made of a batter of flour and finely grated potatoes that is boiled to form dumplings. These are then mixed with regionally varying ingredients. In Germany, Northern and Eastern Europe (especially in Scandinavian countries), Finland, Poland, Russia, Belarus and Ukraine, newly harvested, early ripening varieties are considered a special delicacy. Boiled whole and served un-peeled with dill, these ""new potatoes"" are traditionally consumed with Baltic herring. Puddings made from grated potatoes (kugel, kugelis, and potato babka) are popular items of Ashkenazi, Lithuanian, and Belarusian cuisine. German fries and"
"Dutch cuisine, nutmeg is added to vegetables such as Brussels sprouts, cauliflower, and string beans. Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog. In Scotland, mace and nutmeg are usually both ingredients in haggis. In Italian cuisine, nutmeg is used as part of the stuffing for many regional meat-filled dumplings like tortellini, as well as for the traditional meatloaf. Nutmeg is a common spice for pumpkin pie and in recipes for other winter squashes, such as baked acorn squash. In the Caribbean, nutmeg is often used in drinks, such as the Bushwacker, Painkiller, and Barbados rum"
"The bark of the hibiscus contains strong bast fibres that can be obtained by letting the stripped bark set in the sea to let the organic material rot away. The hibiscus is a national symbol of Haiti, and the national flower of nations including the Solomon Islands and Niue. ""Hibiscus syriacus"" is the national flower of South Korea, and ""Hibiscus rosa-sinensis"" is the national flower of Malaysia. ""Hibiscus brackenridgei"" is the state flower of Hawaii. Many species are grown for their showy flowers or used as landscape shrubs, and are used to attract butterflies, bees, and hummingbirds. Hibiscus is a"
"John MacSween (haggis entrepreneur) John Angus MacSween (17 October 1939 – 12 July 2006) was a Scottish butcher and entrepreneur who helped popularise haggis as an international dish. MacSween came from a family of butchers in Edinburgh, where he noted the popularity of haggis among English rugby fans attending international matches at Murrayfield Stadium. After taking over the family business in 1975, the subsequent popularity of their haggis led to his opening the world's first purpose-built haggis factory, and the sale of the butchers company. In the 1970s MacSween took samples to London, and soon received orders for MacSween haggis"
"seems to enjoy great popularity in Asia, although being from Switzerland. The brand's Chinese name used in Hong Kong and China is """", literally meaning ""Swiss candy"". Sugus Sugus is a brand of chewy candy made by the Wrigley Company. It originates from the Swiss chocolate company Suchard, who created it in 1931. They are square, and they are in length and width, and thick, including the packaging. There are several flavours, including lemon, orange, pineapple, raspberry and cherry, indicated by the colour of the packaging (yellow, orange, blue, red, and bright red, respectively), which is characteristic of the sweet."