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The Ellen Payne Odom Genealogy Library Family Tree
The Family Tree - February/March 2003
Haggis Tasting

Delicious Canned HaggisVICTORY!!!  I have just stopped jumping up and down.  Out of 8 competitors that included some of the absolute LEGENDS of Scottish Haggis making, we finished FIFTH.  The Judges included 3 professional Scottish Chefs, two of which were the Executive Chef and the other the Head Chef of the Old Course Hotel at St. Andrews.  The others were writers of various gourmet and food magazines throughout the UK. A very tough, knowledgeable, and august panel. They all agreed on 2 points and those are the two points that Gay and I ALSO agree on.  First it was too moist in texture and tasted good!  Our next production run will address that problem by cutting back the water a bit.  I never dreamed that I would have such a panel of experts critique my haggis for me and to compare our haggis with the finest Scotland has to offer. All offered their fresh in the casing versions for judging, while I only had my canned version to offer.  Needless to say we are absolutely delighted and feel very fortunate to have had an opportunity to compete in such an event. In order of finishing, the top winner was made by Watson's of Leven on a family run farm and butcher shop who scored a 9.0, next at 8.0 was McSweens, the Scottish legend, third was McSweens Vegetarian Haggis at 7.75, Fourth was Crombie's Traditional Haggis at 7.0, and then US in 5th at 6.25.  The others were McKeans, another legend at 5.5, Carmichael's Venison Haggis at 5.50, and Rutland's Haggis at 5.50.  The things that counted off for us was the lack of a casing, it coming in a can, and the overly moist texture. The positives for us are the most important things to us....the taste!   Yaaaaa-Hoooooo!!!!!!!!!!!!!

Laird O 'Tha Haggis

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