This appears to be the text of an article about haggis, a traditional Scottish dish made from sheep's heart, liver, and lungs, mixed with onions, oatmeal, and spices. The article discusses the current state of haggis production and consumption in Scotland, as well as its increasing popularity among ethnic minorities.
Here are some key points from the article:
* Haggis is a staple of Scottish cuisine, but its popularity has grown globally over the past few decades.
* Simon Howie Butchers, a company that produces around 60% of Scotland's haggis, attributes its success to versatility, value for money, and convenience.
* Haggis can be used in fine dining alongside leaner meats like venison or as a stuffing for poultry and game birds due to its spicy intensity and texture.
* The increasing consumption of haggis is also driven by the growth of Scotland's ethnic minority communities, who have adopted the dish into their own cuisines.
* Glasgow's Sikh community pioneered haggis pakora in the 1990s, followed by other international versions that use a vegetarian version of the protein with vegetables, pulses, and mushrooms.
Some quotes from individuals mentioned in the article include:
* Ross O'Cinneide, a 14-year-old rugby player who says he enjoys haggis because it's "purely Scottish" and has a "very nice warming feeling".
* Simon Howie, a representative of the company that produces around 60% of Scotland's haggis, who attributes its success to versatility, value for money, and convenience.
Overall, the article presents a positive view of haggis, highlighting its growing popularity and cultural significance in Scotland.
Here are some key points from the article:
* Haggis is a staple of Scottish cuisine, but its popularity has grown globally over the past few decades.
* Simon Howie Butchers, a company that produces around 60% of Scotland's haggis, attributes its success to versatility, value for money, and convenience.
* Haggis can be used in fine dining alongside leaner meats like venison or as a stuffing for poultry and game birds due to its spicy intensity and texture.
* The increasing consumption of haggis is also driven by the growth of Scotland's ethnic minority communities, who have adopted the dish into their own cuisines.
* Glasgow's Sikh community pioneered haggis pakora in the 1990s, followed by other international versions that use a vegetarian version of the protein with vegetables, pulses, and mushrooms.
Some quotes from individuals mentioned in the article include:
* Ross O'Cinneide, a 14-year-old rugby player who says he enjoys haggis because it's "purely Scottish" and has a "very nice warming feeling".
* Simon Howie, a representative of the company that produces around 60% of Scotland's haggis, who attributes its success to versatility, value for money, and convenience.
Overall, the article presents a positive view of haggis, highlighting its growing popularity and cultural significance in Scotland.
i mean who wouldn't want a spicy, savory dish that's steeped in scottish history? 
it's dope how the ethnic minority communities have adopted it into their own cuisines - pakora is fire 
i'm loving the idea of using haggis as a stuffing for poultry or game birds, that sounds like a match made in heaven 
and i gotta give props to simon howie butchers for making it accessible and affordable 
the fact that 60% of scotland's haggis is coming from one company is wild 
And I love that Simon Howie Butchers is behind most of Scotland's haggis production - they must be doing something right! 
The fact that it's being used in fancy restaurants alongside other meats is pretty cool too. I've also had some tasty veggie haggis pakora at a friend's birthday party, and it was so good! 
It's great to see Scotland's cuisine being shared with the world, and who knows, maybe one day we'll have a global haggis festival? 
But at the same time, I'm glad it's becoming more accessible to people who might not have tried it before. Ross O'Cinneide is totally right, though... there's just something about a proper plate of haggis that feels like home 
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I mean, who wouldn't love eating sheep's lungs and liver mixed with oatmeal? Sounds like a real party in your mouth 
. And I have to ask, what's with all the young rugby players eating haggis? Is it just because they need more fuel for those grueling matches or do they genuinely enjoy the taste of sheep's insides 
It's awesome that Simon Howie Butchers has found ways to make it appealing to people beyond traditional Scottish cuisine 
! And I love that 14-year-old Ross O'Cinneide enjoys it because it feels "purely Scottish" 
. Like, it's just sheep's innards mixed with some stuff... what's so great about that? And don't even get me started on the "versatility" bit - it sounds like someone's just trying to sell more of their product 
. I mean, have you ever really tried haggis? It's like eating a flavor bomb went off in your mouth and not for better, imo 
. And what's with all these international versions that use veggies and pulses instead of actual meat? Just seems like someone's trying to water down the original recipe 
. Give me a break, haggis is just a weird Scottish dish that's only popular because it's "traditional"...
I mean, it's just sheep's innards mixed with some stuff, right? It can't be that hard to make, and yet people are raving about it like it's some kind of culinary masterpiece 
. And don't even get me started on the 'convenience' factor - a £5 package of haggis that's just going to sit in your freezer for months?! No thanks, mate 
. I'm sticking to my regular old beef burgers and pizza 
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. Like, I get it, it's traditional Scottish cuisine and all that, but can't we just have some variety for once? 
, especially among ethnic minorities who are putting their own spin on the dish. The idea of pakora is genius – I mean, who wouldn't want a spicy haggis treat? 
This guy Ross O'Cinneide just said he loves haggis 'cause it's "purely Scottish" 
I mean I love Scotland and all but have you seen the comments section on this forum? So many spammers and trolls ruining everything 
And dont even get me started on the article itself, its just so... bland 
I mean I know im supposed to be excited about haggis or whatever but honestly its just a dish of sheep guts mixed with oatmeal. Can we please just talk about something else? Like how this forum is still using that ugly old design from 2015 
