>Now-now - no need to get sarky!
>
>I bet that would never beat fresh Highland Haggis. The best ones are those that are caught wild, in the mountains near Fort William. They thrive on the cold wet weather, which means they buid up a good insulating layer of fat.

I heard of Haggis - the only time that little delight is shared with us is late at night on the PBS (public broadcasting system) travelogs. That must be like the energizer. The canadians have pemmican. I read that arctic exlorers take Pemmican and soke it in beef blood!!!

I think Pemmican might give Haggis a run for it's money:)