I can wait a little bit, probably I will just make some brown bread from scratch.

One of those 2 Nations/Common Language scenarios.

Your basic UK bread comes in one of two categories - brown or white.

Beneath this are numerous sub-strata of bread. In the brown camp you'd find straight forward brown, wholemeal, whole wheat, whole grain, multi-grain and seeded (that pictured is probably whole grain, but is just an example of brown).

Given that the haggis started it's inexorable journey to Skandergraun's belly from over here, that will be what they mean, rather than the canned stuff.

But Мистер Graun, really, any bread will do. I'd not get too hung up on that part of the experience if I were you.

While I read Russian, I do not speak it. I have difficulty understanding the spoken version too.

Ah, I just went to Google translate and asked it to tell me what "Mister" is.

What you got there is more a transcript of Mister to Cyrillic letters than a translation.

How strange - there's obviously a certain amount of trust in using Google Translation - if I knew how it should read in the second language I'd not need the translator. Ah well.

In that case, any bread will do, Mr Graun. But if you're making it yourself all the better - nothing quite like home cooked bread.

No doubt you are right. The canned brown bread is just what I thought of first. It's actually really good, moist and sweet from molasses and raisins.
My guess is, if traditional, they are talking about some heavy bread like a dark rye or pumpernickel. but, of course, that's just a guess.
Any nice bread will do.

I just read through my diary from when I spent 3 months in Mexico. I actually had some cow stomach soup. It was sour and sickeningly sweet. I really didn't appreciate the chewy texture either. It was like a thin piece of liver with a rubber band inside.

I have recently eaten boiled chicken brain.

Ingredients

2 Laughing Eyes
2 Well shaped Legs
2 Loving Arms
2 Milk Containers
2 Nuts
Fur Lined Mixing Bowl
Firm Banana

Method
1) Look into laughing eyes.
2) Spread well shaped legs slowly.
3) Squeeze and massage milk containers very gently until fur lined
mixing bowl is well greased. Check frequently with finger.
4) Meanwhile ensure that loving arms are attached to firm banana.
5) Add firm banana to fur lined mixing bowl gently. Work in and
out until well creamed. For best results continue to kneed
milk containers.
6) As heat rises plunge banana deep into fur lined mixing bowl, cover
with nuts, sigh with relief and leave to soak (preferably not
overnight).
7) The cake is cooked when banana is soft. If the banana doesn't soften
repeat method or change mixing bowl.
8) If in unfamiliar kitchen be sure to wash utensils carefully.

Note:
Do not lick mixing bowl after banana softens.
If cake rises leave town as soon as possible.

I doubt it, as his Cuz... Although my dad did enjoy brains and eggs. Worst food for me? Sea urchin... tried it once, never again....

One word.....tripe......

Technically speaking yes and no, In england and US they are different, in Scotland however a turnip is actually a swede which is a rutabaga. Swedes are not turnips though.

OK I had it with turnips (and potato, brown bread and Scottish dark a ale). It was awesome. I hope I did not commit sacrilege by eating it with American turnips instead of swede. I have to figure out what this swede-turnip is.

According to wikipedia swede is rutabaga, so what now? Is the recomended side dish with haggis rutabaga or is it turnip?

Hopefully, this will clear it up. This is from a Scottish cookbook.

"Haggis is the National dish of Scotland and is traditionally served with neeps and tatties. Tatties are potatoes. Neeps are a purple coloured, orange fleshed type of turnip that South of the border are called Swedes. The reason for this disparity in names, is that this variety of turnip was originally imported into Scotland from Sweden. The slang name for it was therefore the Swede."

Thats nice to know, however I live in the US, so what are they called here? I thought turnips are turnips everywhere, but some sources are confusing.

Balmoral Chicken: chicken is stuffed with haggis and also wrapped in bacon. I got to try this.

You eat it with a swede. In Scotland what the rest of the world call swedes we call turnip, so I guess you would call it rutabaga.

This is what we call a turnip or neep^^



This is what the rest of the world calls a turnip.^^


Also I'm hoping you ate it with champit tatties.(Mashed roughly with a fork- no butter or milk added.)