As a mere Sassenach I’m hardly qualified to draw conclusions but I wonder if Alex the Braveheart realises how much business his Nova Caledonia stands to lose by cutting itself adrift?
The other day a Tory minister let slip that scotch would no longer be promoted by British embassies worldwide. No doubt Irish whiskeys and bourbon would do instead. And an even deeper cut was revealed today: English people consume more haggis than Scots! Which would certainly cease to be the case if Alex prevailed. We’d resort to tripe and onions, Cornish pasties and Eccles cakes.
So be careful, once more, for what you wish for, you apostates.
Boadicea's Chariot 
Aye right, Janus.
As you may know, I am not that keen on Sleekit Salmond and will be doing my best to defeat his plans to break up my country.
But, if it does happen, how are there going to be ‘British’ embassies to no longer promote whisky? I presume that the Jock embassies would be doing that and the non-Jock ones (whatever name you come up with for the rest of the Disunited Kingdom) could push Ulster whiskey, English gin and Welsh Brains Bitter. Don’t understand why you want to promote bourbon and don’t think that you should support Republic products like Jamesons, although it is, to be fair, a fine drink which was developed by a Jock lawyer from Alloa.
Despite the article, I remain to be convinced that the mainstream English have suddenly developed a taste for haggis. I reckon that most of the haggis sent south is destined for Anglo-Jock celebrations of some sort. A quick google assures me that 800,000 native born Scots live in other parts of the United Kingdom. There are many more second or third generation Jocks who still get misty-eyed for Caledonia (stern and wild) once or twice a year and will need a haggis and single malt fix.
Last Burns supper of the season tonight. We’ve all to take along a pom in the style of Robbie. I’ve already published my draft in a comment on FEEG’s post Here’s the polished version. It should go down really well with any Nats present.
To a Salmond
Wee sleekit, prattling, puffed-up runt.
I think your pride is due a dunt.
Ye’re fu’ o’keech. Wi mony a stunt,
Ye spew yer hate.
But dinnae rush to get the bunt-
ing oot just yet.
I’m wise tae ye, my little mannie.
Though sycophants declare ye canny,
To me, ye’re just a great big fanny,
Worse than a midge.
I vow ye’d try to sell yer granny
The Forth Road Bridge.
So hold your vote and dae your worst.
For still I hope your cause is cursed.
Though Saxon, Celt or Viking first,
We’re a’ prood Brits.
Let’s keep the Union undispersed
By noisesome tits.
Mr Mackie. Sir, your talents are wasted north of the border. Smiley thing.
OZ
Actually, JM, there is increasing evidence that haggis is actually English. Certainly the first written recipe for it is in an English cook book of the 15th century. 🙂
Still, I share you views on keeping the UK intact.
The equivalent is all over, it is only really a globular sausage.
White pudding popular in Wales is very similar and have had something similar with an unpronounceable name in Southern Germany.
Just a sensible way of gathering up all the edible bits (to some) and cooking them in a neat compact way.
Much easier to toss in a cauldron to cook if held together.
Never could quite understand the necessity to imbue the dish with such verbosity and emotion. It always made a good weekday cheap meal with ‘neeps and tatties’.
Burns and Salmond have a lot to answer for!
I expect most NW European cultures have similar, suits a cool pastoral climate.
CO, even the humble Danes have one, called ‘hachis’. Now before we get too excited, hachis ain’t Viking in origin – but French. Does haggis come from that word too?
JM, I bear no responsibilty for the words of the Tory Minister!
An embarrassing admission – I’ve never tried Haggis! But, I’ve never even been to Scotland! Oops! I blame the parents…….
I do love sausages of all varieties and have a particular penchant for black and white pudding – so, note to self, must do better!
And a name for the UK without Scotland? How about Good Britain? Or Disunited Queendom (as the Salmon wants to keep Lizzie) – that would work well at the Olympics – DQ against every athlete! Or even EWNI?That has a nice ring to it!
I have haggis int he fridge for tomorrow night. Now all I need to do is find Ara’s recipe
Pseu, good evening.
1. Get it out of the fridge right now. Let it breathe overnight.
2. Ara’s recipe is, with the utmost respect to her, total keech. Haggis is already cooked so it just needs to be seriously warmed up. If it’s in a plastic covering, remove that, wrap in foil and either simmer in a pan or bake it gently with a little water until hot. If it’s in a genuine sheep’s stomach, you could risk the simmering or baking without the foil but it’s never a bad idea just to encase it anyway. Don’t boil, don’t roast, don’t deep fry. Just warm thoroughly all the way through and please ensure that you address it properly when you serve it.
3. Never forget that our ‘neeps’ are not your turnips. What you call swedes, we call turnips. We appear to agree on what potatoes are.
3. Drink lots of single malt whisky with it and enjoy.
To update you all on my #1 hereon. The Salmond pom went down quite well apart from for the two tossers in the corner who were (judging by their party piece) Proclaimers, Hibs and SNP fans. ‘Sunshine on Leith’ my left buttock.
Rotting in Hell is too good for them, in my opinion.
As a half Scot who has spent a lot of time in Scotland working for Scottish employers I’ve noticed a nascent anti Englishness particularly amongst the more educated Scots. In fact it is so nascent I don’t think they recognised it in themselves. Nevertheless it’s there and the time has now come to s**t or get off the pan.
It is a pity that this has been brought about by the disgusting Salmond, who might be amongst the first casualties of independence. Actually I think Salmond knows this hence the ‘Devo Lite’ or, let’s have our cake and eat it option.
Here in M25ville, the yellow ones are definitely swedes and the white ones are turnips. 🙂 Filling but not very tasty without lots of seasoning.