The Willows restaurant was directly next door to the apartment house
(owned by the restaurant) where I lived for seven years. It
specialized in Pennsylvania Dutch cooking.

http://tinyurl.com/qpfkn3

No particular reason, but I never did try the stuffed pigs stomach; I
loved their pork and sauerkraut, though.

Has anyone ever tried haggis? I've had it out of a can but not out of
a sheep's stomach with neat scotch whiskey.
--
mad

On May 14, 10:54 pm, Mack A. Damia > wrote:
> The Willows restaurant was directly next door to the apartment house
> (owned by the restaurant) where I lived for seven years. It
> specialized in Pennsylvania Dutch cooking.
>
> http://tinyurl.com/qpfkn3
>
> No particular reason, but I never did try the stuffed pigs stomach; I
> loved their pork and sauerkraut, though.
>
> Has anyone ever tried haggis? I've had it out of a can but not out of
> a sheep's stomach with neat scotch whiskey.
> --
> mad

I had a friend who went to Scotland on a golfing vacation. Knew me
well enough to buy a can of haggis as a souvenier gift. Guess what
was in the one piece of luggage that was lost.

Someday.

On Thu, 14 May 2009 20:11:47 -0700 (PDT), bulka
> wrote:

>I had a friend who went to Scotland on a golfing vacation. Knew me
>well enough to buy a can of haggis as a souvenier gift. Guess what
>was in the one piece of luggage that was lost.
>
>Someday

Went to England in July, 1978. Stood in line in JFK with a Scottish
lass, and we became friends. She invited me up to Glasgow, and I
traveled by train from Manchester - where I had venison with black
current sauce, among other dishes.

Not only that, but she was friendly with the owner of the Stirling
Arms Hotel in Stirling, so we drove up there for a couple of days.
Owner's name was Arthur Dewar.

Beautiful bar, and I remember that he had some freshly smoked finan
haddie from Aberdeen that was out of this world.

There's a famous castle at Stirling. Still have a little bottle of
water from Loch Lomond, and that was the time I smuggled about two
pounds of black puddings through customs and into the U.S. My family
was delighted.

Never risk it today. In this day-and-age, they would be mistaken for
plastic explosive.
--
mad

In article >,
Mack A. Damia > wrote:
=
> Has anyone ever tried haggis? I've had it out of a can but not out of
> a sheep's stomach with neat scotch whiskey.

Mmm, I adore haggis.

I had a flatmate for a while who had an occasional gig doing the Address
to the Haggis for tourists. He got to bring the leftovers home.

Thickly-sliced, shallow-fried haggis between two slabs of toast is the
perfect hangover food.

Miche

--
Electricians do it in three phases

On May 14, 11:41*pm, Miche > wrote:
> In article >,
> *Mack A. Damia > wrote:
> =
>
> > Has anyone ever tried haggis? *I've had it out of a can but not out of
> > a sheep's stomach with neat scotch whiskey.
>
> Mmm, I adore haggis.
>
> I had a flatmate for a while who had an occasional gig doing the Address
> to the Haggis for tourists. *He got to bring the leftovers home.
>
> Thickly-sliced, shallow-fried haggis between two slabs of toast is the
> perfect hangover food.

Even back when I used to drink more than I should, I never really got
hangovers. Maybe if I had drank scotch.
>
> Miche


--Bryan

"Mack A. Damia" wrote:
>
> The Willows restaurant was directly next door to the apartment house
> (owned by the restaurant) where I lived for seven years. It
> specialized in Pennsylvania Dutch cooking.
>
> http://tinyurl.com/qpfkn3
>
> No particular reason, but I never did try the stuffed pigs stomach; I
> loved their pork and sauerkraut, though.
>
> Has anyone ever tried haggis? I've had it out of a can but not out of
> a sheep's stomach with neat scotch whiskey.
> --
> mad


Have had it many times, including deep-fried. De rigeur on Burns Night,
of course. Canned haggis is a travesty of the real thing.