... for Haggis. That's right, everybody loves diced intestines boiled in a goat stomach with barley and spices, prefaced with a steamed mussel appetizer and a washed down with a glass of cool merlot. The night before leaving Scotland I realized that I had completely overlooked this fine regional delicacy and, despite a lurking fear that it would be absolutely disgusting, I sought to conquer my culinary fears in the belly of the beast. So to speak. So I commanded an incomprehensible Scottish taxi driver to lead me to authentic Scottish fare, and I was dropped off at... some place with a fancy name I cannot recall. Anyway, I must admit, the haggis was really fantastic. A bit spicy, with an earthy texture (from the barley, presumably). The meat had a gamy taste and a composition like ground beef. Though boiled in the stomach, it was removed from the lining and served over whipped potatoes, covered with a rich gravy. All in all, it was excellent, and I look forward to having it again.