Looking for Burns Supper advice.

[timber]

www.oatmealsavage.com

[Kilted KT]

for those who have used the caledonian kitchen, about how long is the time from order to deliver to the midwest US? My group at work does a pot-luck, with everyone making food partictular to their given heritage. Everyone asked about haggis this time, and I had forgotten about these vendors.

also, which haggis would be the best tasteing to the non-scotsman who has had no alcohol?

thanks,
KT

[macwilkin]

for those who have used the caledonian kitchen, about how long is the time from order to deliver to the midwest US? My group at work does a pot-luck, with everyone making food partictular to their given heritage. Everyone asked about haggis this time, and I had forgotten about these vendors.

also, which haggis would be the best tasteing to the non-scotsman who has had no alcohol?

thanks,
KT

About 3-5 days, if I remember correctly. Caledonian Kitchen in in Texas, so they're very close to you in Tulsa.

I have never had the Oatmeal Savage's Haggis before, but many "novices" who have never had Haggis really like Caledonian Kitchen, so I would recommend it.

T.

[Cawdorian]

The Oatmeal Savage at www.oatmealsavage.com has good Haggis, he can help you work out how much Haggis you will need for your group. He ships the Haggis frozen in an insulated container. My minister who is from Scotland, says it is good, I'll go with his opinion as I really have no personal basis of comparison.

Be sure and have plenty of Single Malt available, you are going to drink a lot of toasts at a Burns Supper, that takes a lot of Single Malt. You can have a lot of fun with the Toast to the Laddies and the Toast to the Lassies.

[Pour1Malt]

fur yur Burns Nicht arr Burns Supper...

try the World Burns Club-

http://www.worldburnsclub.com/supper...pper_intro.htm

fur haggis- ai like Oatmeal Savage- as said abin....

'merica has nay real haggis... it is against the USDA rules...

the 'Oatmeal Savage' (in Oregon) makes a guid substitute.... but ai found it a bit heavy oan the 'liverish' meat and no enough oatmeal ar spice... so ai always opened his oop and stuffed in maire oatmeal an spices when ai made it....

if it tasted like liverwurst it wasnae made richt....

REAL Haggis is terrific stuff... it is very spicy...very oaty... wunnerfool!

ai cook slices o it every mornin' for breakfast at Ferintosh an eat it a couple times a week mysel....

the tinned stuff ai'm afeart o' an have no tried it....

oor butcher has won many awards fair his haggii (an other meats)

ai hav a amazin'ly tasty recipe fair cooking a 'hale haggii... (w/ prunes and apricots and lots o whisky ....) which ai cook fair Burns Suppers.... ever yin (an ai mean every yin) who has tried it has luv'd it!
__________________

[Pour1Malt]

the traditional way of cooking haggis is boiling it...

ai find boiled meat o any kind is awfy bland.... try this way tae prepare yur haggis instead...

Haggis Ferintosh

1 large Haggis (in paunch) pre cooked (boiled)
2 onions
300 g (about 1 1/2 cups) dried apricots (pitted)
300 g (about 1 1/2 cups) dried prunes (pitted)
1 beef bullion cube
1 1/2 cups Scotch whisky (preferably a peaty one)
lots of pepper
*several drams of single malt scotch for chef

1. Chop onions into quarters
2. Warm 1 cup whisky on stove with beef bullion cube until cube is dissolved.
3. while whisky is warming, place Haggis in large ovenproof dish and surround with onions, prunes, apricots
4. when beef cube is dissolved pour whisky over haggis and pepper well
5. bake, uncovered in oven at 180C/350F/gas 4 for 30 minutes or until haggis is dark golden on top. Heat can be lowered to extend cooking time. DO NOT let haggis overcook or burn, the paunch will split.
6. when it comes out of the oven pour remaining 1/2 cup Scotch over haggis.
7. Serve haggis with the prunes, apricots, onions, and also Skirlie, bashit neeps, mashed tatties, and single malt scotch.

Slainte mhath!

[Bob C]

Thanks, everybody. I had already read the World Burns Club website and the site of the Robert Burns Association of North America. As I said, I'm pretty well set on the program. I've got just the couple in mind for the "Toast to the Lassies" and "The Lassies' Reply." My old high school Lit teacher will toast the immortal memory and I've got a recent immigrant from Scotland memorizing "Address to a Haggis."

I talked to a local pipe major about piping at the event and she offered to bring the whole band.

We'll have some single malt for tasting, but folks will be toasting with whatever they buy at the bar. I want to keep the ticket price reasonable, so folks will show up.

Caledonian Kitchens sounds like just what I need for haggis. Their site gives me a good idea how much we need, too.

I'm working on finding entertainment.

This place is full of descendants of Scots. I've read 150-year-old newspaper accounts of Burns Suppers that drew hundreds of people, here. We're not aiming for such numbers, but I'm reallly hoping this catches on.