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2nd October 05, 09:01 AM
#41
That kiltmaker is a moron.
End of story.
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6th October 05, 09:06 AM
#42
Real Kilt???
Guys
I thought a "real" kilt was the double apron front and fully pleated across the back. Any thoughts?
Josh
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14th October 05, 09:06 AM
#43
Personally I think that if it is shaped like a kilt, and swings like a kilt, it is a kilt, maybe just not a traditional one.
I see it kinda like chainmaille. Original chainmaille was rivited and was a higher aspect ratio than the more modern variation of tighter aspect ratio (inside ring diameter / wire diameter) and butted rings. Butted is easier and you can use materials other than mild steel, but it is not traditional and does not make suitable armor (I tend to make finger rings, and I am making a tie). But it is still maille by definition.
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30th December 05, 07:19 AM
#44
It seems that racism and bigotry exist even in the world of kilt manufacturers all in the name of sales and marketing.Soon as I hear it has to be this or that I just say "see ya". The first kilt I ever made was a complete disaster. I wore it any way. It is amazing what you can do with a lttle hot glue and an imagination.
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2nd January 06, 09:44 AM
#45
Originally Posted by SumoKilt
Guys
I thought a "real" kilt was the double apron front and fully pleated across the back. Any thoughts?
Josh
Depends on what you consider traditional. The generaly accepted definition of traditional is doing something that was done by your grandparents.
If you go back to the 18th cent you will see both belted plaids and little kilts that were pleated all the way around.
If you were to show up wearing a fully pleated kilt at most events these days folks would ask why you were wearing a skirt.
Same with OMG, brass or gilt instead of silver for your formal attire. Its not "Traditional" in the conventional sense of the word, but perfectly ok if looking to a time prior to our grandparents generation.
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7th January 06, 11:51 AM
#46
I will try to make a kilt out of anything - just about - bit of a Dwarfish attitude I've got (i.e. Pass me a bigger hammer)
I gave up on the 8 yard all cotton only because I could not push the needles through the layers without them bending - so it is now going to be made into two 4 yarders, the first is box pleated. OK it was a pair of curtains - but they really wanted to be kilts.
Kilts have - something. It stirs the blood and lifts the heel, puts a glint in the eye and a jaunt in the step.
A kilt is just not the same as a women's skirt - a woman in a 'proper' kilt is transvesturing (!?!) - but as long as it does not disrupt the traffic....
Pleater
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7th January 06, 10:40 PM
#47
I finally saw the most recent issue of the Scottish Banner. Did anyone else hear read Mac Newsome's excellent article on this topic?
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22nd January 06, 05:57 PM
#48
In the opinion of one who is completely ignorant of such matters, I reckon that if it looks like a kilt, it's a kilt. The 'handsewn in Scotland' thing seems a bit silly to me. Now on the other hand, if anyone was to ask me about Yorkshire puddings, I can say with certainty (and only half-jokingly) that if it isn't baked by a person who was born in Yorkshire, it ain't a Yorkshire Pudding.
So I think there's a bit of national/regional pride coming into both of those equations. But one thing's for sure - my attitude about Yorkshire puddings isn't going to affect the taste of one that was baked by someone who has never set foot in Yorkshire, and I think a similar thing can be said about the kilt.
However, the use of so-called 'Yorkshire Pudding Mix' is insulting. If you must use a mix, it's better to do without.
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22nd January 06, 06:50 PM
#49
Well my mum made good Yorkshire puddings, and she is from Liverpool, so bang goes that theory!!
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22nd January 06, 07:07 PM
#50
Originally Posted by Graham
Well my mum made good Yorkshire puddings, and she is from Liverpool, so bang goes that theory!!
Did you compare them to Yorkshire puddings made by a Yorkshireperson?
Anyway, the purist in me would argue that although they may indeed have been good, and they may well have even been puddings, for them to be 'Yorkshire' puddings, they have to be made by a Yorkshire person. The ingredients don't determine the pudding's county of origin - only the cook can imbue the pudding with its Yorkshireness. ;)
Last edited by Beery; 22nd January 06 at 07:15 PM.
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