Chapter 7 : Scotland

Across the rolling highland hills, we travelled until we reached Edinburgh. British cuisine itself is not all that well respected internationally, and Scotland in particular has a questionable reputation. It's infamous national dish, haggis, is comprised of sheep lung, sheep heart, and sheep liver mixed with oats and packed into a sheep's stomach. The USDA has determined it is "unfit for human consumption" and it is impossible to import or purchase authentic haggis in America. Reently, in Doctor Who, the Doctor delivered the line "you're Scottish, fry something", and the scene cut away to bacon.

I personally must object. Scottish cuisine has one thing going for it:

Whiskey.

In fact, if you search for Scottish recipes around the internet, you'll find that nearly every one contained Scotch as an ingredient. I am almost certain that without Scotch, Scotland would starve.

Before venturing after me, you might think about picking some Scotch up. You'll also find you need some oats. Oatmeal is a staple of Celtic cuisine, and there's no shame in that!

Beyond that, Scottish cuisine is not entirely unlike old fasioned American cooking. It might not be the lightest, but there's no doubt some flavors worth exploring.