Just Eat It: Tasting the Cuisine in Edinburgh, Scotland

Trying out new foods in a brand new area has always been one of the top things that I look forward to the most when I travel. Prior to each trip, I research what the locals in that area eat so that I can immediately start looking for these foods when I arrive. After all, someone once said that in order to get the full "taste" of a country or area, you must eat like local.

Breakfast: Porridge
with strawberries; egg and
 smoked salmon on a roll;
croissant with butter; cup of coffee
Credit: Larder Café

Part of the "trying new and local foods" experience sometimes includes coming out of your comfort zone and having that open mind to try some foods that may not sound or look all that appetizing. Andrew Zimmern says, "If it looks good, eat it." I suggest: even if it doesn't look good, eat it anyway! Sometimes you gotta just go for it and give it a chance. Obviously the locals like and eat these foods for a reason, right? So, maybe you'll like it too....And maybe you won't. But, hey, at least you tried it.Whether or not it's a good or bad experience, you won't regret it. If anything, it will be a memorable experience. So go ahead and dive into some new (and possibly amazing) foods that you will never forget!

Lunch: Poached clams with smoked
salmon and leeks

 Scotland is one country in which I had to slightly come out of my taste bud comfort zone. Though most foods in Scotland are pretty tame and similar to the typical American dish, there is one type of traditional Scottish food that stands out from all the rest. Haggis: sheep innards mixed with oats and other spices encased in a sheep stomach. I remember throwing up in my mouth a bit when I first learned of this weird mixture of ground up innards. The sound and look of it did not appeal to me at all. However, after a while, I stopped and realized that maybe the idea is not so weird after all. I mean, we Americans adore hot dogs. And have you ever taken the time to find out the ingredients of hot dogs and the process in how they are made? If not, you should pick up a copy of Upton Sinclair's "The Jungle." He can help explain to you (with much detail) how they are made. Ok, I know that was way back when, but I want to say that the ingredients and the process to make hot dogs haven't changed much. And what about Vienna sausages and Spam? Let's not go there. Anyway, let's just put it this way: in my opinion, hot dogs are pretty much the American version of Scottish Haggis. Both have interesting ingredients, are processed pretty gross, and may not look the most appetizing. But, surprisingly, they are both are delicious!

Lunch: Linguine with sautéed seafood; sautéed tiger prawns and rice

Because I had an open mindset and willingness to take on a risk and try this new food (which I hilariously found out that it is actually not a favorite of the locals), I not only had an unforgettable experience tasting it for the first time, but I discovered one of the best tasting foods I have ever tried in my life. I crave Haggis to this day. When I think of Haggis, I think of Scotland. And when I think of Scotland, I think of Haggis. Yet another reason to visit Scotland!

Dinner: Modern-day Haggis dish: Haggis,
Neeps, and Tatties served with gravy
Credit: Rabbie Burns Restaurant

After Hours: Dark Island
Scottish Ale Beer on cask
Credit: Royal Mile Tavern

    

After Hours: Deep fried haggis and
 tatties with a side of curry sauce
Credit: Clam Shell