The descriptor "acquired taste" might've been coined specifically for haggis, a Scottish staple that never caught on elsewhere, despite the obvious appeal of chopped-up sheep's innards. Or at least it hadn't until now. As the editor of epicurious.com pointed out yesterday in a blog entry, the organ-based, sausage-like dish seems to be drawing the forks of bargain hunters in England.
For the sake of full disclosure: I've never had haggis, and it's not the minced heart, lungs and liver that would likely put me off. I harbor a peculiar aversion to most root vegetables, including turnips, even if they are re-christened with the delightful name "neeps." And that's a key ingredient. It might take more than a wee dram of single malt to make me indulge.