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allieballie Founder member
Joined: 29 Aug 2005 Posts: 296 Location: Fife
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Posted: Fri Jan 06, 2006 7:50 pm Post subject: |
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ghiribizzo wrote: | No more Scotch eggs/mist/tape/etc etc. |
How could you forget the pancakes?! |
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Haggis Hunter Founder member
Joined: 29 Aug 2005 Posts: 2487 Location: The building site formally known as Edinburgh!
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Posted: Fri Jan 06, 2006 10:34 pm Post subject: |
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allieballie wrote: | ghiribizzo wrote: | No more Scotch eggs/mist/tape/etc etc. |
How could you forget the pancakes?! |
Or even the Haggis!!! _________________ Let me know if I say anything that offends you
I might want to offend you again later |
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allieballie Founder member
Joined: 29 Aug 2005 Posts: 296 Location: Fife
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Posted: Fri Jan 06, 2006 11:18 pm Post subject: |
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And broth!! |
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ghiribizzo Member
Joined: 22 Nov 2005 Posts: 510 Location: Ferryport-on-Craig. The Kingdom of Fife.
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Posted: Fri Jan 06, 2006 11:25 pm Post subject: |
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Groundhog day for AB clearly...
Scotch Eggs, Scotch Tape, Scotch Whisky, Scotch Mist, Scotch Broth, Scotch Trifle, Scotch Kale, Scotch Woodcock, Scotch bonnet chillies, Butter er, Scotch.
Even scotch as in verb. Such as scotching a rumour that this has been seen before! _________________ Anyone for a Hot Cross bun and a Creme Egg? |
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ghiribizzo Member
Joined: 22 Nov 2005 Posts: 510 Location: Ferryport-on-Craig. The Kingdom of Fife.
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Posted: Fri Jan 06, 2006 11:30 pm Post subject: |
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In case you were wondering...
Scotch Woodcock
Hot Buttered Toast, few slices
Allow 1 Anchovy, to each slice
For The Sauce:
150ml (¼ pint) Cream
3 Egg Yolks
Separate the yolks from the whites of the eggs.
Separate the eggs.
Beat the yolks, stir into the cream.
Bring the sauce to the boiling point, but do not allow it to boil or it will curdle.
Have some hot buttered toast ready, spread with anchovies pounded to a paste.
Pour a little of the hot sauce on the top and serve very hot and very quickly.
Time: 5 minutes to make the sauce hot.
Sufficient: Allow ½ slice to each person.
Seasonable at any time. _________________ Anyone for a Hot Cross bun and a Creme Egg? |
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allieballie Founder member
Joined: 29 Aug 2005 Posts: 296 Location: Fife
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Posted: Fri Jan 06, 2006 11:34 pm Post subject: |
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ghiribizzo wrote: | In case you were wondering...
Scotch Woodcock
Hot Buttered Toast, few slices
Allow 1 Anchovy, to each slice
For The Sauce:
150ml (¼ pint) Cream
3 Egg Yolks
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Ugh! Not coming to your house for tea if that's what you'll make....... stick to the pancakes! |
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spioradsaor Founder member
Joined: 21 Sep 2005 Posts: 11 Location: Inverclyde
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Posted: Tue Jan 10, 2006 3:32 pm Post subject: |
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Ach well we scots have our own crown jewels, the stone of destiny(whichn never really left and isnt in Edinburgh castle) and soon we will be independant......and we'll have oor ain we coins.
Hopwever is there any chance we could tag ayrshire onto NI .
nope only joking...we want oor ain wee coins so we duz. |
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Wildlifewriter Founder member
Joined: 04 Aug 2005 Posts: 948 Location: Norn Iron
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Posted: Tue Jan 10, 2006 5:41 pm Post subject: |
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spioradsaor wrote: | Hopwever is there any chance we could tag ayrshire onto NI . |
No - but we'll have Argyll back, if you don't want it.
Hit Wikipedia with the word "Dalriada", for some history...
-Wlw. |
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