Looks like the U.S. is
being coy about its intentions with regard to that offal Scottish
staple, haggis. I blogged
earlier in the week that after a 21 year ban due to fears about mad
cow disease, legalization was on the table because:
the World Organization for Animal Health ruled sheep's lungs do not convey a variant of the disease, and the U.S. is expected to reopen the haggis floodgates shortly.
That's what I get for using the phrase "haggis floodgates." While many Burns Nights were made merrier by the prospect of legalization, it looks like there's a long road ahead. (Question: Shall we take the high road or the low road?)
A Department of Agriculture spokeman has indicated that a review is underway, but gave the BBC no timeline for completion. Worse still:
To open the path for Transatlantic trade in true haggis, two rules will have to be changed, and as far as the BBC has been able to determine, only one is currently even being reviewed.
We can only hope the president will address this important issue in his State of the Union address tonight. If you hear the phrase "O what a glorious sight/Warm-reekin, rich!"—drink!
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|1.27.10 @ 11:37AM|#
I've had haggis--in Scotland--and it is fucking greasy, because it's loaded with all the sheep fat. Just like ProL.
|1.27.10 @ 11:53AM|#
That's because you're supposed to eat it, not mate with it. You're doing it wrong.
|1.27.10 @ 12:12PM|#
Epi walked back and forth in front of the haggis case, examining each of the bulging beauties in turn. “That one,” he said, to the butcher’s hand hovering over them. “That fat one on the left. Let me see it.” The butcher held it up for him. The tight little balloon-knot of the stomach was perfect.
“Can I?” Epi asked. The butcher nodded and held it closer. Epi slapped the lump rump of the haggis. It was firm. Ripe. Ready for him. “I’ll take it.” He got a far-away look as the butcher weighed and wrapped the greasy lump. He barely noticed the price, numbly handing over notes that meant nothing from his wallet.
“Have you ever cooked one of these, lad?” asked the butcher, “You need instructions?”
Epi stumbled out into the street without hearing a word.
|1.27.10 @ 1:05PM|#
erriely similar to when I went to the Mustang ranch in Nevada.
|1.27.10 @ 1:23PM|#
How much do they charge for a prostihaggis?
|1.27.10 @ 2:35PM|#
Its been so long (heh, heh - time wise, not my haggis probe) that I honestly don't remember. 40$??? Of course, special services were extra.
|1.27.10 @ 12:15PM|#
Thanks, SF. That makes me feel slightly less guilty for my egregious assault on Episiarch.
Incidentally, Episiarch, I was disappointed not to see you on the first haggis thread. Great fun. We were developing the haggis bar concept (just like sushi but with haggis), along with haggis fondue, and other exciting possibilities presented to America with the opening up of the haggis to our markets.
|1.27.10 @ 12:34PM|#
He's been putting in a lot of time at work. Skinny jeans and hair gel's not cheap, you know.
|1.27.10 @ 12:38PM|#
I worry about him. What will months of full immersion in Seattle culture do to him? I shudder to think.
|1.27.10 @ 12:43PM|#
The first hint of a hemp hacky sack, and I'm planning on ultra-shunning him.
|1.27.10 @ 1:09PM|#
Hemp hacky sacks are self-shunning.
|1.27.10 @ 1:24PM|#
Oh, and set phasers to shun.
Jeff P|1.27.10 @ 12:27PM|#
Is there a plural form of Haggis?
|1.27.10 @ 12:30PM|#
Feminism.
Warty|1.27.10 @ 12:50PM|#
You're thinking of the plural of hag.
|1.27.10 @ 12:59PM|#
I always make that mistake.
|1.27.10 @ 12:33PM|#
Freee-dooom.
|1.27.10 @ 12:44PM|#
Haggises.
Cap'n NoStar|1.27.10 @ 12:52PM|#
Haggi.
|1.27.10 @ 1:08PM|#
Haggices? Haggae? Offals?
|1.27.10 @ 1:09PM|#
Haggazines?
|1.27.10 @ 1:15PM|#
Steaming Dump
|1.27.10 @ 12:50PM|#
Legalize it, mon!
Joette|1.27.10 @ 1:34PM|#
I was going to suggest we take the road less traveled by, but realized just in time that's Frost, not Burns.
Nike Dunk High|12.9.11 @ 3:02AM|#
thanks