"TammyM" > wrote in message
...
> On Sat, 20 Jan 2007 18:28:02 -0500, "Felice Friese"
> > wrote:
>
>>Well, there's bad news and good news from Boston.
>>
>>The bad news is I haven't yet found any of my usual scrapples in town. The
>>good news is that the canned stuff from Vermont Country Store contains all
>>the requisite unspeakable pig parts and passes as a substitute. (Yeah, I
>>know I could make it, but don't start in on me.)
>>
>>The VCS scrapple comes in a 28-ounce (#10?) can and because of the
>>diameter
>>and some air bubbles it doesn't lend itself to slicing. So I de-canned the
>>bulk and formed it into patties (chilling helps) and pan-fried them.
> <snip>
>
> I was at a froo froo market in Sac last weekend (Corti Bros, for you
> locals) and saw both haggis in a can and VEGETARIAN haggis in a can.
> Having had and enjoyed the real thing at a Burns Supper in England,
> the canned haggis was bizarre enough, but the thought of ???vegetarian
> haggis??? What the hell? I guess that's like vegetarian bacon, eh
> what? Or vegan eggs.

I realize that "vegetarian versions" of many popular items are very popular
and an appreciated alternative, but some things can not be veggie replaced,
sheep organs would have to be one of those in my mind. When we lived in
Scotland my sibs, parents, and I all learned to appreciate white pudding,
haggis, real fish and chips and smoked salmon etcetera and I can't imagine a
concocted substitution.

Cindi

>
> The mind boggles indeed.
>
> TammyM