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I always enjoy it when friends and colleagues go abroad during their vacations and bring me back some visual evidence of the adventurous eating they encountered during their excursions.
Fellow Baylife Magazine scribe Penny Carnathan and gardening co-blogger at The Dirt, returned to Tampa this week from a vacation to Scotland. She said she took a photo of a dish over there with me in mind.
From: Carnathan, Penny
Sent: Thursday, October 09, 2008 5:26 PM
To: Houck, Jeff
Subject: a roll and baconBehold the Roll with Bacon, a popular dish for just 3 pounds (or so) at The Horn, a diner in Inchture, Scotland. A very popular dish at The Horn, it’s served sans mayo or other condiment. Some diners sprinkled it liberally with salt, but otherwise did nothing more than mash the top roll down, unhinge the lower jaw and bite.
The middle-aged, slightly built woman who owned this particular Roll with Bacon had it downed in about 5 minutes.
To recap: People see a scrum of bacon and think of me. It happens more often than you might think.
I suggested to Penny that the photo should be on a poster.
Yea, it was a thing of beauty. …. I ate a LOT of bacon in Scotland.
You’d like the Scottish breakfast as well. Except for maybe the baked beans. And the blood pudding.
Mmmm. Blood pudding.
Posted by Bill Prescott, Dunedin on 10/13 at 12:54 PM
Mmmm. If you’ve a yen for blood pudding, try the black sausage at the Pierogi Grill in Clearwater. It’s doing that whole haggis, Southern pudding thang real nice.
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Posted by Penny Carnathan, on 10/13 at 09:23 PM
Since I’ve pretty much been forbidden from talking about my fabulous trip to Scotland anymore at work (people are SO petty, no?) I am compelled to add just one more foodie comment. OK, two. Or three.
First, so many people told me “Eat up now, you’ll starve over there.”
Not true! They have tons of great seafood. Salmon, smoked trout, mussels, big fat anchovies that taste nothing like what you get on a Domino’s pizza.
Second, haggis. Yes, it’s weird organs mashed up and cooked in a sheep’s intestine, but if you grew up on Stove-Top Stuffing, you will love haggis. Skip the blood pudding. It’s crispy like a cookie and tastes like a scab. I never ate my scabs, but if you did, try blood pudding.