Wednesday, March 21, 2012

The Frying Scotsman (Part 2)

(Original Review -- November 2011)


What a surprise...I went back to downtown Portland for that! I arrived at The Frying Scotsman around 12:45 in early March. Despite the massive lunch crowd waiting for James' fish and chips, this cart got my attention.for sheep's pluck!

Regular menu
(March 2012)
James keeps the haggis frozen. He'll batter and deep-fry these bad boys if you want to try them. It's not on the regular posted menu (at least as of the time of this post). I've never had 'em before, but I'm a curious panda!

The haggis are in a casing, shaped like a sausage. I got just one, with no chips, for $4. James said he'd usually have this with some mashed potatoes. Ketchup would be his condiment of choice. After James completed his deep-frying magic, I quickly found a place to try the haggis, with a container of ketchup in tow.

Deep-fried haggis
(The Frying Scotsman)
I'll be honest here: I liked it. Haggis may not be the first thing people would get here in the States, but this was pretty good. It had the consistency of a lightly packed sausage, mild in flavor. You're eating part of a sheep, so if you like lamb or mutton, you'd probably like this.

Excellent breading and frying. The crunch James creates during the cooking process is masterful stuff. Unfortunately, I felt the exterior was overly greasy. I think I was sweating oil after all was said and done. Wish it was the type of oil that would make me rich instead, then I can travel wherever I want! To be fair, the haggis had just come out of the fryer.

The deep-fried Mars bar on the menu kept staring at me in the face. Dammit. Food just loves to torture me. The feeling's mutual. Now you see why I may refer to my food noshings as executions.

Head to The Frying Scotsman and try those haggis. Hey, if you won't eat it, I will. 7.25/10 (no change in rating)

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