I’m being an utter pedant and I realize the lack of availability is because of American laws, but Haggis without the lungs, just isn’t Haggis. The texture, consistency and flavor all change, it’s like serving Pâté and calling it Liverwürst. I make my own Haggis thanks to a local sheep farmer (in Mexico) and serve it…

Scottish-CANADIAN, dear reader. 

I’m more on the side of glad that it’s delicious and hoping people try it. The mythology around it isn’t helping get more people under the tent. Lungs are the only part you can’t get here (for human consumption, at least), because of USDA health concerns about blood/phlegm being inhaled during slaughter.

its kind of funny- it was almost disappointing with how normal it was. You hear about this crazy meal in scotland made out of all these gnarly parts and it can’t even be sold in the US because of how crazy the preparation is (or at least, that was the rumor.) and then you get there, order it, take a hearty bite…

I love that you did Burns Night almost as much as I hate that you ran out of WHISKY on Burns Night.

Though my favourite way of having it is as pakora. Cut it in small chunks, dip them in a curry batter, deep fry and serve with salad and a spicy tomato dip.

I had haggis for the first time in a Scottish restaurant in the States. I’m a pretty adventurous eater, but because of all of the negative hype about haggis I approached it with a bit of trepidation. Wow, was it much ado about nothing. It was just a fat sausage. It tasted earthy, a smidge gamey and overall, I didn’t…

Totally get it. The excess of side dishes was my hedge against people not liking it. A thankfully unnecessary step. 

There’s a Scottish pub in my city that serves haggis. Along with the regular order, you can also get a ‘haggis taster’ for 25 cents. It’s basically one or two bites of their haggis and is great for people that aren’t so sure, and don’t necessarily want to get the full meal.

People also seem to think you eat the stomach. Which, no. 

We ended up liking both equally. Even when I made someone choose one favorite, they’d pick and then go “buuuuuuut I really like the other one too.” The difference is mostly a texture one.

I just want the Whisky Cream Sauce. Lots of it. I don’t even like mustard, but that seems like it would be good on pork.

I’m guessing the spices give it a completely different taste, but the logic behind it reminds me of Pennsylvania Dutch scrapple. Mixing leftover meats with meal and cooking it. In the case of scrapple it’s cornmeal.

Are you the performative woke demon from "The Good Place?"

I’m an American Jew, and I love haggis! It has a flavor like chopped liver, just with a grainier texture because of the oatmeal.

Here’s you discussing The Outsiders:

Have to wonder if you would be so critical if someone from Japan was saying that Marvel movies were bad.

Turning about 13 pages of comics a week (published in an anthology with hundreds of pages) into 25 minutes of TV every week really did a number on the pacing.

Come on, the story is awesome. The anime had pacing issues, but tha manga still told an awesome and exciting story. Don’t criticize the story, there’s a reason why people around the whole frickin’ world loves it.