What is a Haggis? Electric Scotland's Classified Directory What is a Haggis ? A haggis is a small animal native to Scotland. Well when I say animal, actually it's a bird with vestigial wings - like the ostrich. Because the habitat of the haggis in exclusively mountainous, and because it is always found on the sides of Scottish mountains, it has evolved a rather strange gait. The poor thing has only three legs, and each leg is a different length - the result of this is that when hunting haggis, you must get them on to a flat plain - then they are very easy to catch - they can only run round in circles. After catching your haggis, and dispatching it in time honoured fashion, it is cooked in boiling water for a period of time, then served with tatties and neeps (and before you ask, that's potatoes and turnips). The haggis is considered a great delicacy in Scotland, and as many of your compatriots will tell you, it tastes great - many visitors from the US have been known to ask for second helpings of haggis!

The noise haggis make during the mating season gave rise to that other great Scottish invention, the bagpipes. Many other countries have tried to establish breeding colonies of haggis, but to no avail - it's something about the air and water in Scotland, which once the haggis is removed from that environment, they just pine away. A little known fact about the haggis is its aquatic ability - you would think that with three legs of differing lengths, the poor wee beastie wouldn't be very good at swimming, but as some of the Scottish hillsides have rather spectacular lakes on them, over the years, the haggis has learned to swim very well. When in water, it uses its vestigial wings to propel itself forward, and this it can do at a very reasonable speed. Haggis are by nature very playful creatures, and when swimming, very often swim in a group - a bit like ducks - where the mother will swim ahead, and the youngsters follow in a line abreast. This is a very interesting phenomenon to watch, as it looks something like this : __--- / / / / /-\ /-\ /-\ /-\ / / The long neck of the mother keeping a watchful eye for predators.

This does however confuse some people, who, not knowing about the haggis, can confuse it with the other great indigenous Scottish inhabitant, the Loch Ness Monster, or Nessie as she's affectionately known, who looks more like this : __--- / / / / \\ /-\ /-\ /-\ /-\ / / From a distance, I'm sure you'll agree, the tourist can easily mistake a family of haggis out for their daily swim, as Nessie, this of course gives rise to many more false sightings, but is inherently very good for the tourist industry in Scotland. The largest known recorded haggis (caught in 1893 by a crofter at the base of Ben Lomond), weighed 25 tons. In the water, haggis have been known to reach speeds of up to 35 knots, and therfore coupled with their amazing agility in this environment, are extremely difficult to catch, however, if the hunter can predict where the haggis will land, a good tip is to wait in hiding on the shore, beacuse when they come out of the water, they will inevitably run round in circles to dry themselves off.

This process, especially with the larger haggis, gives rise to another phenomenon - circular indentations in the ground, and again, these have been mistaken by tourists as the landing sites of UFOs. I hope this clears up some of the misconceptions about the Haggis, that rare and very beautiful beastie of the Scottish Highlands (and very tasty too). I have included here as much factual material as possible, although there are many gaps in this subject, and some of the information has to be mere speculation. No-one has as yet been able to ascertain the sex of captured Haggis, and partially because of this, scientists assume the haggis is hermophroditic. This may also be a product of evolution, and does explain the logistic problems of bringing two haggis together - after all, sure footed though the beast is, if two were to mate on a Scottish hillside, it is a long fall down, and a slip at the wrong time may very well result in a reduction by two of the total haggis population.

What is known about Haggis breeding is that, several days prior to giving birth, the Haggis make a droning sound - very much like a beginner playing the bagpipes for the first time - giving rise to the speculation that the bagpipes were indeed invented in Scotland, simply to lure unsuspecting haggis into a trap. At the onset of this noise, all other wildlife for a five mile radius can be seen exiting the area at an extremely high rate of knots (wouldn't you if your neighbour had just started to play the bagpipes?). The second purpose of the noise seems to be to attract other Haggis to the scene, in order to lend help with the birth. This also gives rise to the assumption that Haggis are tone deaf. Haggis normally give birth to two or more young Haggis, or "wee yins", as they are called in Scotland, and from birth, their eyes are open, and they are immediately able to run around in circles, just like their parent.

The wee yins are fiercely independant, and it is only a matter of weeks before they leave the parent, and go off foraging for food on their own, although it is perhaps a two or three year period before they are themselves mature enough to give birth. Most Haggis hunters will leave the wee yins, due simply to their size, but when attacked by other predators, they are still able to emit the bagpipe like sound, which again has the effect of very quickly clearing the surrounding area of all predators, and attracting other Haggis to the scene. This results in a very low infant mortality rate, with most wee yins actually making it to adulthood. The lifespan of the Haggis is again an unknown quantity, but from taggings done in the Victorian era, we know that some haggis live for well over 100 years. Information provided by john@wilsonjo.demon.co.uk Haggis | Uncyclopedia | Fandom powered by Wikia To be confused with McHaggis . For tips on cooking the perfect haggis, ken away wi ye to UnBooks:Cookbook/Haggis . “What do a gaggle of haggii and the Death Star have in common? Absolutely nothing.

” ~ Captain Obvious on the similarities between a gaggle of haggii and the Death Star Artist's impression of the wild Haggis in its natural habitat, where it adopts the size, color and consistency of a stool . The Haggis is a nocturnal flightless bird similar to a grouse. It is native to the Scottish highlands and is one of the rarest creatures in Britain today. Birdwatchers from all over the world flock to see this unusual creature in its native habitat. Although the shy nocturnal Haggii are rarely seen by tourists and those untrained in the art of 'Haggii Hunting' the National Trust for Scotland run guided Haggis-watching (or "hagging") tours in the protected parks where it breeds. The Haggis was discovered in 1942 by famous birdwatcher Bill Oddie, although Scots had known of the bird's existence for hundreds of years. Until Bill Oddie correctly identified the Haggis as not being a grouse, it was usually identified as, not surprisingly, being a grouse. A group of wild haggis is known as a 'gaggle of Haggii'.

The Haggis has been unwittingly adopted, in its 'ready-to-eat' form, as the emblem of the achingly authoritative Uncyclopedia. Contents [ show ] edit Habitat and Nature The natural habitat of the wild haggis is the hillsides and mountainsides of Scotland but many gaggles of hagii have been seen as far down as North Yorkshire, possibly on a haggis spying mission for more fertile mountains. The haggis is perfectly adapted for life in this setting due to the fact that the legs on one side are shorter than the other (see illustration). It also has a small rarely seen wing on its left side to help steady itself due to this. This obviously means that the Haggis is only able to travel in one direction. When two male Haggii meet on the same track they fight to the death in seasonal 'Rutts' and the sound of two male Haggii rutting in late September/early October can be heard echoing down the glens. When a male and female Haggis meet, and they love each other very much, they have a good traditional Scottish wedding and settle down to go at it like rabbits.

edit Haggii Hunting [1] The Haggii hunting is believed to date from the early Scottish Bronze Age of 1632 and became an art form in the 1700's with the Lairds and other landed gentry competing to hunt for the largest Haggis. However due to the hazards of Haggii hunting the sport was quickly left to a few highly trained specialist Haggii Hunters who disappeared into the mist filled mountains late on dark stormy nights, for weeks at a time, to harvest the Haggii. They did this mostly because the hills are always misty and it's always raining; they also had a great sense of cinematic dramatisation. The Haggii Hunter (or 'Ruagaire') first looks for the Haggii tracks (aka "Parallel Roads") which circle the hill from top to bottom which form as the Haggii run around and around and around... The hunter is looking for a fresh track, and will often stop to taste the soil, heather and the poop; the fresh shit of a Haggis should be "warm and reekin", with a "rich" heathery taste (the Haggii's favourate food).

In the wet and rain of a beautiful night in the Scottish highlands the hunter faces a choice, which of the thousands of bumps, holes and old burrows does this Haggis track belong to - and in which direction does this Haggis run! If the hunter chooses poorly he could waste a whole night waiting for the Haggis to come home. A good and well trained Haggii hunter knows. Haggii Hunters capitalise on the directional short comings of the Haggis by approaching their prey from the front - this leads the Haggii to attempt to turn around and run away. As a result the Haggii topple into their captors' waiting nets, making for a swift and humane capture. Some of hazards of Haggii Hunting: Falling to your death after chasing a Haggis off a cliff. Falling to your death after falling asleep with a Haggis on your face. Falling to your death after getting lost in the mist while chasing a Haggis. Natural causes. Falling to your death after catching an unusually heavy Haggis that turns out to just be a rock. Falling to your death after hypothermia/exposure from being a pansy.

Falling to your death after alcohol poisining from being a pansy. Being attacked by a protective mother Haggis, and falling to your death. Falling to your death after blood loss from a swarm of Midges or a hoard of Ticks around a Haggis. Falling to your death after almost falling to your death. Although Haggii Hunting is a year round job, due to the huge demand for Haggis on the 25th January most Haggii Hunting takes place over the cold, snowy winter October-December months. This really pisses the Haggii Hunters off who wish that Rabbie Burns had bloody well been born in summer. edit Origins of the Haggis Until the recently the origin of the Haggis, Intestiniae Fragrantis, was shrouded in mystery. The legendary origin of the first Haggis was the haggis tree . However, in the 1960's, a startling palentological discovery was made at the excavations behind the Kings Foot Pub in Spittal-of-Banshee. [2] This is described by Jack Horner in his popular book: "The View from my Corner" [3] .

A 40 million year old fossil of a proto-haggis was found, with its last meal petrifidied inside it. This revealed that the haggis is not descended from the dinosaurs and hence cannot be considered to be a true bird (or a lowlander or a shaggy haired hog as some have claimed). It is in fact descended from a line of aquatic reptiles, the Haggiosaurs and is thus a relative of Nessie! [4] After further tests done on specimens found in The Outer Hebrides and on The Shetland Islands and other various whisky producing Scottish islands [5] it has been discovered that there is a sub-species of the Haggis. The Greater Spotted Winged Wild Haggis, so called because of its larger hidden wing and spotty face and trotters. The wing is larger because of the more rugged terrain they have evolved to live in. They have slightly longer legs than their mainland ancestors because of their rare ability to swim in cold waters, hotter water would start to cook them. Now any remains are being thoroughly analysed to disover more about any elusive sub-species of haggis.

edit Domestication It is widely believed that haggis only exist in the wild [6] . However, a survey [7] of butcheries and supermarkets in Aberdeen and North Berwick in 2002 revealed more haggis for sale than the total estimated wild population of the Eastern Highlands. This indicates that there is a thriving industry breeding haggis, but is probably little known as the farmers are embarrassed and train the haggis to stand behind a large goose so as not to be noticed. edit Feral Haggis in Africa Scottish settlers brought domestic haggis to the British colony of Natal in the mid 19th century [8] . As a result of Bushman (don't use the term "San", it's a insult) raids [9] in the 1860s some of the haggis escaped and have remained in the foothills of the Drakensberg ever since. Though seldom seen, there is copious evidence of their presence [10] due to their habit of grazing in wheat fields, and more especially oat fields, in an ever widening circle until they are so full that they fall over.

Some people think these circles are caused by alien space-craft [11] , but the only aliens involved are the non-indigenous haggis. The haggis then migrated north to the country of Zimbabwe. It is here where it found a very appealing habitat living on the slopes of old gold mine slag dumps [12] . The largest colony of haggis being spotted in a small mining town of Eiffel Flats during the early 1980's. Here they were studied and it was discovered that the haggis has a strong family culture like that seen in Elephants. edit The Haggis in History Haggis were employed in the Battle of Culloden on 16 April 1746 [13] , modeled on the use of war elephants in India, but on a smaller scale. Unfortunately the battle took place on level ground and the haggis immediately made for the nearest mountains, pursued by nearly a third of the Scottish army. This resulted in the unexpected defeat of the Scottish army and changed the course of history.

edit The Haggis and Royalty A full-grown haggis was presented to Her Majesty Queen Victoria at Balmoral in July 1890 by the Royal Caledonian Straight Malt and Shortbread Society (Motto: "Semper sub tabula"). Unfortunately it was killed and eaten the next day by one of Princess Anne's corgies. Her Majesty was not amused. The corgy was banished to an outhouse for three days due to excessive flatulence [14] . The Czar of Russia ordered 25 Haggii be brought to Russia in 1892 [15] . after hearing a rendition of Burn's poem "Adresss tay' the Haggis". His court enjoyed the traditional Scottish mammal so much that they continued to order the Haggii right up until they were executed. However the Scotts-Russian trade connection had grown strong; Haggis was traded for Vodka, which was used us in Scotland to replace drinking water for the elderly and the young [16] ..

The link between Scotland and Russia is even today celebrated by Vladimir Putin who is rumoured to still order 25 live male Haggii which he hunts naked in the Ural Mountains every winter [17] . edit Consumption Haggis, like sour cream, is sold without a "use-by" date. I mean, what's the point? Following the basic precepts of the Scottish diet ("eat anything as long as it's not green, but only if it's cheap"), it has formed a nutritional staple amongst Scots folk, both at home and abroad, for centuries. Haggis hunts are held throughout May and are usually attended by Royalty (see unemployed ) as well as Scottish folk and Glaswegians. Haggis hunts are also attended by many protesters (see Greenpeace ) attempting to ban these bloody massacres. The haggis is buried on a hillside until its putrefying remains achieve the consistency of regurgitated porridge. Only then is it ready to cook. This is achieved by boiling ad infinitum to remove any residual flavour or colour. With an irony that is not lost on countless expatriate Scots, it now graces the 'speciality' shelves of upmarket butchers in London .

This is seen as a small form of revenge for the suggestion that Scots only eat deep-fried Mars Bars , and a more deeply subversive attack on the 'sassenach' English than the export of the Bay City Rollers and the continued favour of running their country for them. In fact, no part of the haggis goes to waste. The innards, mixed with oatmeal and stuffed into a sheep's stomach make a nutritious meal. The pelt is used to line sporrans, whilst the hollowed-out skeleton -with its characteristic two long legs and one slightly shorter leg- forms the basis of a traditional Scottish musical instrument. Haggis is, of course, a great delicacy, most often consumed on Burns Night. An interesting development is the recent availability of vegetarian haggis, which is supposedly much healthier to eat. The vegetarian type is quite pricey, as the need for constant surveillance of the haggis right throughout its life -to make sure it's not eating meat on the sly- makes its rearing an extremely labor-intensive process. Due to an ancient law, still extant, passed by Olivoil Cromwell's 'rump' Parliament, it is illegal to eat the Haggis on St.

McWallop's Day (the 31st of March - except in a leap year when it falls on 1st April). It is also illegal to eat the Haggis whilst whistling. Should you be lucky enough to try Haggis it is best served with several fine Scotch Whisky and good stories. With the whiskys getting larger and the tales taller as the night goes on. edit United States ban on haggis The United States has banned the importation of haggis for the last 40 years (as of 2011). Although there has been wild speculation as to the reason for this ban, it is now known that it relates to the importation of live animals that may become pests if they escape from captivity, coupled with the inability of most Department of Agriculture inspectors to determine if a haggis is alive or dead. [18] edit Urban Myths It is often believed that the Haggis is, in fact, a form of sausage. Whilst the "Scottish Sausage" does in fact contain some Haggis, it does not resemble the actual creature.

Scottish Sausage (otherwise known as 'Highland Pork') is mainly composed of boiled pig's rectums, complete with any contents at the time of slaughter. Scottish Sausage is usually sold in lengths of 8 inches, and due to strong national pride surrounding the sausage, it may be unwise to ask any butcher (especially in Glasgow) for anything less than 6 inches. It is also customary for Scots to offer female tourists or foreigners a chance to sample this delicacy, and if one accepts the chance, it will almost always be an unforgettable experience. ↑ Grampian Archeological Review and Pub Guide, Vol.73 pp 34-47, 1964 ↑ Horner, J. "The View from my Corner", The Trowzer Press, Dino Park, Wyoming, 1974 ↑ Smith, John "How I was abducted by aliens and ended up marrying Nessie", Credulous Publications, Perth, 1981 ↑ The Whisky Sales-person's Survival Guide. Distillers Corporation,1987.

See the appendix entitled 'Research we sponsored to make us look cool.' ↑ MacAllin, Hamish "Indigenous Foods" Dissertation Thesis, UAP, 2003 ↑ Parcade, Thomas "Scottish immigration to Africa in the 19th century" Upandhome Press, 1993 ↑ Annon. "They are coming to get us" Natal Advertiser, July 3, 1865 ↑ Annon. "They are coming to get us" Durban Morning Mail ,April 1, 1923 ↑ Annon. "They are coming to get us" Natal Quicksilver, September 12,1965 ↑ Annual report of the EF Mining and Resort Corporation, 1983. See section titled 'Research we sponsored to make us look cool' ↑ Life and Times of The Russian Court ↑ The Scott's Magazine 1901 ↑ Sources close to the Minister. ↑ Ban on haggis. Email from USDA to the US ambassador to the Court of St. James.

WikiLeaks, January 27, 2010 Barmy British Stuff Rule, Britannia Top 10 Most Daring Food Delicacies in the World by Lane F. Narscil | on January 31st, 2012 | 12 comments Sometimes I look back on my years of traveling in my youth and realize that I spent so much time trying to recreate the comfort foods from home I didn’t even try many new dishes, let alone anything daring. Here is a list of 10 daring foods that you should try on your next trip because what is a daring trip without trying daring food? 1) Century Egg, China Dare you eat a century egg? Photo by Noema Perez . Century Egg is a dish originated from and popular in China, thought to date back over 600 years. The dish is created by curing duck, quail or chicken eggs in a mixture of ash, clay, salt, lime and rice hulls for weeks or months at a time. The “yolk” part of the egg can turn green or grey, while the “white” part of the egg can turn dark brown or black.

Century eggs are said to taste like bad cheese and smell like a mix of ammonia and sulfur. 2) Fugu, Japan You know, for a potentially life endangering meal, that looks pretty appetizing. Photo by toyohara . Japanese puffer fish, also known as Fugu, is renowned and notorious throughout the world as the toxic delicacy that must be prepared by expert chefs or else consumption risks death. The puffer fish is very toxic. Its body produces the poison tetrodotoxin , which causes suffocation and the sensation of being awake in a totally paralyzed, lifeless-like body. There is no antidote and accidental poisoning can result in death. Hungry yet? Well, the Japanese have been eating fugu for over 2,300 years, and only state-licensed chefs are allowed to prepare the dish. Fugu must be butchered carefully to remove the toxic part of the fish. A fugu chef must work as an apprentice and train for up to three years just to get a license to serve the dish. 3) Balut, Philippines What’s in the egg, man?! Photo by Dracular . Balut is a 17-day old duck or chicken embryo boiled in its shell.

You break the shell and suck out the “soup,” or the bodily fluids of the chick. You then eat the barely formed body of a baby chick. I have personally eaten this dish exactly one and a half times. It tasted like a cross between a boiled egg and meat stew broth. This high protein Asian street food is to Filipinos as hot dogs are to Americans. 4) Haggis, Scotland Boiled sheep heart, liver and lungs with a side of turnips and potatoes, elegantly served. Photo by add1sun . Haggis is made by stuffing a sheep’s stomach with the heart, liver and various internal organs of a sheep as well as onion, oatmeal and spices. It is then boiled for several hours before serving. Haggis has a texture consistent with dry, lumpy, organ meat pudding. 5) Tiet Canh, Vietnam Tiet Canh, or blood soup—well, if you dare to travel, dare to eat. Photo by Marco di Pisa . In Vietnam, the local delicacy is Tiet Canh, or a type of raw blood soup. Tiet Canh is made by collecting fresh, raw duck blood and mixing it with fish sauce to keep it from coagulating too quickly.

Organ meats and peanuts are added, and it can be served with the blood coagulated or in a liquid form. 6) Suckling Pig, Asia, Europe and the US So delicious yet so guilt inducing. Photo by Naka7a . Suckling pig has a history that dates back to the 6th century and is popular throughout the world as a delicacy eaten at celebrations and especially popular in Spain. It is hard to for some people to eat this dish, especially in Western culture, where slaughterhouse animals are butchered and rarely eaten or served whole. Suckling pig is a baby pig that is only a few weeks old. Its flesh is extremely tender by feeding solely on the milk of its mother. The piglet is spiced, marinated and slow cooked for hours, producing savory white meat and crackling, pork rind skin. 7) Hakarl, Iceland Who knew the pungent stench of ammonia was a delicacy? Photo by moonhaha . Ok, how daring are you when it comes to cuisine? Would you try rotten shark? Hakarl is popular in Iceland and may be a dish that was developed before industrial refrigeration.

A butchered shark is buried in a sandy hole for months and then hung to dry and ferment in a curing chamber for several more months. The taste of the shark has been described as being ammonia rich. 8) Bird’s Nest Soup, China Bird’s nest soup – made from hardened saliva. Photo by capyeater . This delicacy is one of the world’s most expensive dishes, with a few pounds of the raw nest pricing for thousands of dollars. Bird’s nest soup is made by collecting the nests of cave swift birds . The nests are made from the hardened saliva of the bird. 9) Fried Alligator, Southern United States Alligator—finger-licking good! Photo by I am Jeffrey . Alligator is a delicacy long enjoyed in the Southern United States. The taste has been compared to chicken or pork. The tail meat of the alligator is mostly used and is prepared and cooked like common meats, so you can eat alligator patties or nuggets. 10) Fried Brain Sandwich, Midwestern United States Deep fried calf brain sandwiches. Photo by keaggy.com . Fried Brain sandwiches are an American delicacy popular in the Midwestern United States and believed to be a dish handed down from German settlers in the area.

Fresh calf or pig brain is sliced, battered, fried and served like a hamburger on a bun with sides. The taste is compared to fried creaminess. What’s the most daring delicacy you’ve ever eaten? Let me know in the comments below. If you liked this, you might also like: 35 Signs You’re a Travafoodaholic . Main photo: a qualified chef preparing the Japanese puffer fish dish, Fugu. Photo by wukong 悟空 (Xuemin Guan ). Global Cuisines - Unusual Food Around the World at WomansDay.com Courtesy of ruben i via Flickr Advertisement - Continue Reading Below Every culture has its own rituals and customs, especially when it comes to cuisine. While some foods are considered delicacies in their native lands, they're pretty bizarre to outsiders. For instance, one Southeast Asian country eats fried tarantulas, while a Nordic nation feasts on rotten shark. Plus, you won't believe what some restaurants in the Midwest are serving. If you ever end up in any of the destinations below, be sure to try one of these dishes for the most culturally authentic experience possible…that is, if you've got the stomach for it.

Most Popular Birds Nest Soup—China Also known as the "caviar of the east," this dish is considered a rare delicacy around the world, but is particularly popular in Asia. The nest is not made of sticks and leaves, but rather the bird's saliva. The soup, comprised of a nest covered in a light chicken broth, is said to be one of the priciest animal products eaten by humans in the world, ringing in at anywhere from $30 to $100 per bowl! Photo courtesy of Stu Spivack via Flickr . Fried Tarantulas—Cambodia Advertisement - Continue Reading Below Fried spiders? Yep, you read that right. First discovered by impoverished Cambodians during the bloody Khmer Rouge "killing fields" rule, the insects are deep-fried and seasoned with garlic and salt. But this crunchy dish is not just something tourists and natives flock to for a treat; it's also a reminder of the horrible times the country endured. In U.S. dollars the snack costs only about 8 cents per spider, but consider that many poor Cambodians live on the equivalent of $1 a day. Photo courtesy of Paul Mannix via Flickr .

Balut—Phillipines Advertisement - Continue Reading Below If you cringe at the thought of eating a typical egg yolk, you probably won't want to try this Filipino delicacy. Balut is a fertilized egg—usually from a duck or chicken—that has an almost-developed embryo. It's boiled and eaten right out of the shell. The protein-packed snack can be found on street carts and is normally accompanied by a beer. Sellers charge about $12 per dozen. Photo courtesy of Gordon Wrigley via Flickr . Sannakji—Korea Most Popular Sushi is pretty common in the United States; we even occasionally eat octopus. But live octopus? Not so much. In Korea, fresh baby octopi are cut up, quickly seasoned with sesame oil, and served while the tentacles are still moving. If that's not enough of a dare for you, be aware that the dish can actually be quite dangerous if the suction cups stick to your mouth or throat. Photo courtesy of Flippersy via Flickr . Kopi Luwak—Indonesia Also known as civet coffee, kopi luwak is the most expensive coffee in the world, ringing in at $75 per quarter-pound.

The coffee is only made on the islands of Sumatra, Java and Sulawesi, and what makes it so special is the processing cycle. A small tree-dwelling animal, the Common Palm Civet, eats the outer layer of the coffee cherry, but does not digest the inner bean. Thus, the droppings contain intact beans mixed with digestive enzymes, which locals collect and sell to vendors, who sun-dry the beans before putting them on the market. Photo courtesy of Ronnie Liew via Flickr . Snake Wine—Vietnam Advertisement - Continue Reading Below This Vietnamese wine is processed by fermenting a dead cobra or scorpion in a bottle filled with rice wine liquor or grain alcohol—the venom is deactivated by the ethanol. Importation of the wine is illegal in many countries because cobras are on the endangered species list, so the best snake wines can only be found online and are priced in the $100 range. Photo courtesy of ruben i via Flickr . Haggis—Scotland The ingredients in Scotland's national dish may sound disturbing, but we have editors here at WD who have tried it—and liked it! Haggis is made with a sheep's lung, stomach, heart and liver.

As with many kinds of sausage, the stomach is stuffed with the organ meats, suet, oatmeal, onions and spices, then all the ingredients are boiled together for about three hours. Traditionally, haggis is served with turnips, mashed potatoes and a small amount of whiskey. Photo courtesy of Edinburgh Blog via Flickr . Stuffed Camel—Dubai You've probably heard of riding camels, but what about eating them? In the Persian Gulf, a common wedding dish is the stuffed camel, which is made by first packing chicken and lamb with rice and eggs, then stuffing that into a washed and skinned camel. The creation is then broiled using a charcoal pit and topped with nuts. For weddings, as many as 20 chickens are used in addition to the 60 eggs, five pounds of pepper, a whole camel and a whole lamb. The dish typically serves about 90 people. Photo by Image Source/Getty Images. Hakarl—Iceland During the Icelandic Midwinter Festival in Thorrablot, hakarl is served. The dish is actually rotten shark meat that's been buried and left to decompose in the ground for a few months.

After that, the meat is left on a drying rack for two months or more, leaving a white, edible flesh. The only way the shark can be eaten is if it goes through this process, otherwise its high amounts of uric acid make the meat toxic. Photo courtesy of Audrey via Flickr . Fried Brain Sandwiches—United States This list wouldn't be complete without an American dish, and there are few that are more…shall we say, exotic than fried cow brains. Originally the dish was on menus all across St. Louis, Missouri, but now it is available mostly in the Ohio River Valley. Sliced calves' brains are battered and fried, then sandwiched in a hamburger bun and smothered in sauce. Photo courtesy of Tim Schapker via Flickr . Most Popular: What Is Haggis Made Of? What Is Haggis Made Of? Sign Up for Our Free Newsletters Thanks, You're in! There was an error. Please try again. Please select a newsletter. Please enter a valid email address. Did you mean ? Haggis for a Burns Night Supper. Getty Updated September 24, 2016. The national dish of Scotland is Haggis .

It is an excellent, tasty dish, but have you ever wondered what is in Haggis? What is Haggis Made From? Haggis is made using sheep pluck (the bits nowadays often discarded; lungs, hearts, liver). The cooked minced offal is mixed with suet, oatmeal, seasoning and encased in the sheep stomach. stomach. Once stitched up, the stuffed stomach is boiled for up to three hours. If the thought of cooking the animal parts is off-putting, there are commercial haggis available, the best known (including a vegetarian version) from Charles MacSween & Son in Edinburgh . How to Choose and Cook a Haggis How to Serve Haggis Once steamed and cooked through the Haggis is popular in many ways, the most popular either on a full Scottish breakfast or with hearty Tatties and Neeps ( T atties are Scottish for potatoes, and Neeps are turnips). continue reading below our video How to Make Curried Pumpkin Soup What to Drink with Haggis Top of the list is Scotch whisky followed by acidic red wines and strong, dark beers.

The Haggis and Robert Burns The Haggis was immortalised by the poet Robert Burns in his Address to the Haggis in the 18th century and celebrated in Scotland and throughout the world on Burns Night , January 25th, in memory of the Scottish poet. It is eaten with Tatties (mashed potatoes) and Neeps (turnip or swede) alongside other Scottish favourites Cock-a-Leekie (Chicken Vegetable) Soup and Cranachan, a dessert made from raspberry, toasted oatmeal and cream. Prev Lift the US Lung Ban So We Can Eat Haggis | MUNCHIES Follow @munchies Earlier this week, USDA secretary Tom Vilsack met in Washington with representatives from the British government. Atop the list of issues UK environment secretary Owen Paterson was to bring up in his meeting with Vilsack is the continuing US ban on the sale of authentic Scottish haggis . Haggis, Scotland’s national dish, has been unavailable in the United States since 1971, when the USDA issued a succinct rule : “Livestock lungs shall not be saved for use as human food.” But sheep lungs are a key ingredient in haggis.

The reasoning behind the USDA’s ban on lungs is generally couched in terms of food safety. Fluids—specifically, ones that might make you squeamish, including stomach fluids—sometimes make their way into the lungs of an animal during the slaughtering process. An 1847 treatise recommends parboiling the lungs “to permit the phlegm and blood to disgorge from the[m],” one issue the USDA regulations sought to address. The USDA ban has succeeded not only in halting the import of authentic haggis prepared in Scotland, but also on the sale of sheep lungs for use in haggis made in this country. Notably, the US ban doesn’t just target haggis. While often painted as a “haggis ban,” the USDA rule also bans traditional lung-containing dishes from a variety of cultures, including those common to China , Nepal , and several European countries. The rule does permit the use of lungs in pet food, where they’re often found on ingredient lists . The reasoning behind the USDA’s ban on lungs is generally couched in terms of food safety.

Fluids—specifically, ones that might make you squeamish, including stomach fluids—sometimes make their way into the lungs of an animal during the slaughtering process. Still, Scottish and British government officials have been making the case to legalize haggis as people food for years—as, for example, in 2010 and again in 2013 . But what, exactly, is in haggis? In addition to sheep’s lungs, traditional ingredients include sheep’s heart and liver, onion, oatmeal, suet, and spices. These ingredients are minced together and boiled inside a sheep’s stomach for several hours. On a trip to Scotland in 1994, a kilted tour guide defined haggis for me as “all the parts of the sheep you wouldn’t want to eat, boiled inside its stomach.” That didn’t dissuade me from trying (and enjoying) haggis. To be sure, it’s not for everyone, but the dish counts legions of fans—not all of them Scottish.

French-expat actor/ogre Gerard Depardieu, who appears if nothing else to be a fearless gourmand, enjoyed a good haggis (along with, apparently, a few too many traditional Scottish beverages) on a recent trip to Scotland. You might like it, too, if you can stomach its offal-y taste and a consistency that’s somewhere between oatmeal and a Sloppy Joe. Strong opinions about haggis have existed for hundreds of years. An 1823 magazine article , for example, referred to haggis as “this most hideous and indecent dish.” But an 1829 text, The New Scotch Haggis, called it “a very agreeable dish,” though likening haggis’s ingredients to “old chaos.” Today, Scots unquestionably love their haggis. Just last month, a 2,227 lb., “car-sized” haggis smashed the previous record for the world’s biggest haggis. The country also has at least one haggis food truck . While they take haggis seriously, Scots have shown good humor when it comes their national dish.

Many insist that haggis is a wild beast that roams the countryside, a ploy that’s produced hilarious results . They’ve even got the research to back up the claim, as this fabulously amusing (but fake) scientific journal article on wild haggis breeding makes clear. Efforts to end the US government ban, like the one this week, typically coincide with Burns Night celebrations in January. The star of that evening is celebrated Scottish poet Robert Burns, who, in his 1786 “ Address to a Haggis ,” crafted what must surely be one of the finest poems ever directed at a meal of offal and oatmeal. So, why this summertime push to lift the ban? Just last month, Scottish haggis producers asked Secretary Paterson, who met this week with the USDA’s Vilsack, to take up their case with the USDA. I suspect the timing of the present push may have much to do with efforts in London to placate the Scots in advance of the upcoming Scottish independence vote in September. Polls show that the vote right now favors continuation of the 300-year-old union, but the gap has narrowed to its slimmest margin.

Meanwhile, the Scottish National Party, which favors independence from Britain, has fought for years to lift the ban. Knowing the British government would likely do anything to maintain the union with Scotland, the haggis producers would appear to be attempting to cash in a chit. Will it work? That’s unclear. Rumors that the U.S. would lift the ban in 2010 proved false. Until the ban is lifted, you can still buy haggis at many U.S. restaurants, including Highands , a Scottish gastropub in Manhattan. But keep in mind that, without a good set of lungs, it just isn’t authentic. If you can get your hands on a pair of lungs, watch our video for how to make your own haggis with Ben Reade over here . Seven Strange Foods from Around the World | IndependentTraveler.com Home > Travel Tips > Funny Travel > Seven Strange Foods from Around the World Seven Strange Foods from Around the World Nothing beats trying a new dish abroad and discovering a favorite food you never knew existed. And ordering a well-known national meal, like a plate of haggis in Scotland or a Vegemite sandwich in Australia, is a must when visiting many countries.

But sometimes trying new foods requires an iron stomach and a courageous heart -- especially if you're eating stomach or heart. Foods made with animal parts or produce not normally utilized in one's home country may seem unappetizing or even downright disgusting ... but you wouldn't want to leave Ireland without tasting some blood pudding, would you? Browse our menu of the strangest international foods to see if you have the chops to chow down on an exotic entree on your next trip. How to Avoid Traveler's Tummy Haggis Plucky Scots, who dare to wear kilts amid frigid Scottish winds, are also brave enough to feast upon one of the most famous traditional Scottish foods -- haggis. To make haggis, first chop up the liver, heart and lungs of a sheep and mix them with diced onion, spices and oatmeal. Then pack the mixture in a sheep's stomach, tightly secure the ends and boil it for a few hours. If filling your stomach with stomach feels freaky or paradoxical, head to a Scottish grocery store, where cheaper brands of haggis made with artificial casings are sold.

But if you're going for the genuine stuff, you'll have little trouble getting some real stomach-stuffed haggis in Scotland -- it's available countrywide in hotels, B&Bs and pubs. Haggis is also traditionally served with Scotch whiskey during the annual Burns Supper, a Scottish holiday commemorating poet Robert Burns. The taste and consistency of haggis have been compared to scrapple, a patty made from meat scraps (hence the name) served in the mid-Atlantic U.S. Head Cheese Ask for the head cheese in an American supermarket and you may end up meeting with the manager. But request this entree in Europe and you'll be served with a different heap of flesh. Contrary to what one might gather from its name, head cheese is not made from cheese; it's made from head. Traditionally, it's made by skinning the head of a sheep, pig or cow and removing all organs. Next, the head is cooked in a pot of water until the meat is tender. Then the chef chops up the cooked meat, adds it to the cooking liquid and lets it cool.

Thanks to the collagen in the marrow of the animal head, the entire mixture congeals into a solidified gelatin that can be sliced and served on salad or sandwich. This delish dish has been served throughout Europe since the Middle Ages. Six Tips for Dining Abroad Frog Sashimi So you think you're bold enough to feast on any foreign food. But can you stomach swallowing a living -- and moving -- animal part? Fans of "Bizarre Foods with Andrew Zimmern," a Travel Channel TV show, may remember the pilot episode in which the host visited a Tokyo sushi restaurant and ate a frog's still-beating heart. The Japanese eatery that served the pulsating organ is called Asadachi, and all of its dishes are intended to improve virility. Order the frog sashimi and the chef will cut open the frog in front of you and hand you its still-beating heart between a pair of chopsticks. Then the chef will slice and dice the frog into a plate of raw-frog sashimi while you take a bite of the warm, pumping heart. Sashimi is chilled raw seafood chopped up, so the rest of your meal will consist of cold, uncooked frog flesh.

Don't expect raw beating hearts to be served everywhere -- this special frog dish is a delicacy that can only be found in select Japanese restaurants. Blood Pudding Vampires aren't the only ones who relish the taste of blood for breakfast. In Europe , Asia and other regions, dishes made with animal blood are common cuisine. Blood pudding, also known as black pudding, is a sausage comprised of cooked blood and fillers, like grains, potatoes or fat. The dark congealed patty is a popular treat in Ireland and the U.K. Traditional Irish fry breakfasts -- a must-try for visitors to Ireland -- typically feature fried eggs, bacon, tomatoes, sausage, toast, potatoes and a delectable slice of blood pudding. In Taiwan, locals love the sought-after pig's blood cake, which is made from sticky rice cooked in pork blood and covered with peanuts and cilantro. Vegemite A smear of thick, black Vegemite on some crisp toast is a favorite among Australians. Made from brewer's yeast, the spread was developed in Australia in the 1920s and has since been an Australian kitchen staple -- and a part of the country's history.

Australian World War II troops were given cans of the beloved spread in their rations. This stuff is as popular in Australia as hot dogs and apple pie are in the States -- Kraft celebrated the production of its billionth jar of Vegemite in 2008. So what does Vegemite taste like? It's salty and tangy, with an indescribably unique flavor. Many agree that Vegemite is an acquired taste, so travelers who didn't come of age in the Land of Oz may need some time to get used to it. Eskimo Ice Cream As if they're not freezing enough already, Eskimos have been mixing up their own special version of ice cream for generations. Eskimo ice cream, known by locals as akutaq, is a frosty Arctic dish made with reindeer fat. Fat from other local animals, like seal or moose, may also be mixed up in akutaq -- to cooks in remote Alaskan villages, it all depends upon the availability of game. Other ingredients in Eskimo ice cream include fish, dried salmon eggs or berries. Like regular ice cream, akutaq is creamy and cold.

But the Alaskan treat contains lots of animal fat, so it won't taste anything like the pint of Cherry Garcia you have stocked in your freezer. Traditional akutaq made by Eskimos in communities along the Bering Strait isn't made with sugar; however, travel to Alaska today and you're likely to find Eskimo ice cream made with sweetener, which may be a bit more palatable to the unaccustomed tongue. Durian Fruit The durian fruit is quite possibly the smelliest snack in the world. Don't try to sneak one onto the subway! The durian is so odorous that it is illegal to carry a raw one on public transportation or through airports in much of Southeast Asia -- it's literally a forbidden fruit in many places. The fruit's smell has been described as similar to that of sewage, body odor or rotten garbage. But don't worry -- it doesn't taste like it smells. The durian is filled with four seeds covered with a thick, creamy flesh. Eat a durian by breaking it open and consuming the flesh from around its seeds; you may want to hold your nose as you eat. The durian is native to Thailand and can be found throughout Asia and even at Asian markets in the United States.

Bonus: McDonald's Menus Overseas If you're looking for a taste of home, those gleaming yellow arches that beckon you with promises of French fries and chicken nuggets may not be the answer to your comfort-food prayers. In international McDonald's restaurants, some menu items may remind you of home ... while others may surprise you or incite a deep fear of mystery meat. Here's a sampling of unusual foods found on McDonald's menus around the world: Would you eat lobster from McDonald's? In parts of Canada , some McDonald's restaurants serve a McLobster sandwich, which has lobster, lettuce and celery on a long roll. The McArabia features either chicken or spiced beef wrapped in pita-style bread, and is popular in Morocco, the United Arab Emirates and Saudi Arabia. In Quebec, some McDonald's serve poutine: French fries and cheese curds covered with gravy. The Maharaja Mac, made from chicken, is served in McDonald's restaurants in India . Because cows are sacred in India, you won't find Big Macs or any other hamburger at Indian McDonald's restaurants.

You May Also Like Haggis may surpass US marketing ban – with a slight recipe tweak | Marketing | The Drum Haggis may surpass US marketing ban – with a slight recipe tweak By John McCarthy -10 November 2015 17:11pm The Scots may soon be able to restart haggis exports to the US if a Scottish delegation to the States proves successful. Haggis, which has been banned in the country since 1971 due to a restriction on sheep lungs, is a Scottish national delicacy and could make a resurgence in the US if producers were to tweak the recipe. Richard Lochhead, the Scottish rural affairs secretary spearheading the delegation, was looking at ways to get the dish of the US blacklist, claiming haggis “satisfies hunger very much more than the junk food the Americans consume”. Speaking ahead of the visit, Lochhead said: “It may be that we have to tweak the recipe for haggis to get into the US market, because some of the ingredients – such as sheep lungs – have been banned since 1971.

“But I think our own producers here in Scotland are up for tweaking the recipe so that US customers can still get as close as possible to the real thing. “And if we managed to get into that market that would create jobs back here in Scotland and millions of pounds for the Scottish economy.” Haggis sales contribute £15m to the UK economy annually, a figure which would be significantly higher if the US trade embargo was lifted.

Question: Haggis is a national delicacy of which country?
Answer: Scotland