The Long Tail: Extreme Dining Edition
15 March 2007 at 11:34 pm Peter G. Klein 3 comments
| Peter Klein |
The great thing about the long tail is that every taste, no matter how idiosyncratic, can be accommodated. Literally. Thanks to the web, no one need do without alligator, antelope, bison/buffalo, caribou/reindeer, elk, frog, kangaroo, kobe beef, lamb, llama, rabbit, rattlesnake, snapping turtle, venison, wild boar, yak, duck, goose, guinea fowl, ostrich, pheasant, quail, squab, or wild turkey. All are available from exoticmeats.com. Next best thing to the Gourmet Club! (HT: Jeff Tucker)
Reminds me of one of my favorite billboards:
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Organizations and Markets 
1.
Margaret Klein | 16 March 2007 at 8:48 pm
I checked Exotic Meats and alas, they don’t stock the greatest delicacy offal (oops, of all) — the haggis, an extreme dining experience if ever there was one.
2.
JC | 17 March 2007 at 8:22 am
I’ll agree haggis is something special – it can be specially awful – but a good haggis is something to be remembered.
http://www.scottishhaggis.co.uk/
However, it is best taken along with the rest of the Burns Night paraphenalia and the long formal recitations of Burns’s poems. I have had some wonderful Burns Night dinners, and the piper plays when the haggis is brought in. To be eaten with ‘neeps’.
3.
Margaret Klein | 17 March 2007 at 10:16 am
JC’s comments are spot-on. And yes, haggis should be served with chappit neeps and chappit tatties (mashed turnips and mashed potatoes) and washed down with plenty of single malt.