Scotland's Dining Heritage?

[JSFMACLJR]

Since I can't cook, Baxters "Royal Game" soup is one of my favorites. I love it in the winter...

Two thumbs up!

[Brian K]

But Stilton and Gorgonzola are so different! Stilton has a nice firm, grainy, crumbly texture and a wonderfully earthy flavor without the tangy acidic flavor that comes with most blue cheeses, which makes it ideal to eat with port (or ice wine). Gorgonzola, while good, is too soft and sour to eat alone, and usually best used in cooking.

Hmm, I don't think I'd eat a cheese that wasn't good enough to eat by itself. I'm not a huge fan of Gorgonzola but I have had some very good ones. For bleu cheese, though, I'll take Roquefort over anything else anytime.

In any event, this talk of bleu cheese, venison, grouse and claret is making my mouth water. Sounds like the Highlands might be my kind of place.

Regards,

Brian

[Whidbey78]

Jock's post made me hungry, so now I have to try mint.

For me, smoked salmon, taters (with my wife's secret season blend) and garden beans. Then a decent single malt and cigar afterward in the back yard.

[Bugbear]

Jock brings up red current jam. My grandmother grew black currents (Ribes nigrum) and I remember picking berries in the summer; probably right around this time of year. The patch of bushes she transplanted, which is at least as old as me, is still there and making berries back in N. M.
I always wanted to train one into a bonsai because they have the neatest little leaves.

That's a funny grouse story from MOR.

[ThistleDown]

A lovely evening meal for eighteen we served just a year ago:

First course:

Ardbeg Corryvreckan

Smoked Bits of Trout on Frozen Lemon-Peppered Butter Lettuce
- Warm Limoncella mayonnaise

Chilled Elderflower wine

------- Pause

Second course:

Venison loin, chanterelle mushoorms, herbed four-cheese polenta, Madiera plus

Claret

------- Pause

Third course:

Cranachan

Atholl Brose

------- Pause

Fourth Course:

Gorgoatsilla , scorched oatcakes, juniper jelly

Port selection / Talisker / Lagavoullin / McAllan 25

18 smiling people, but a Sunday and far from a normal evening meal in the Highlands (for that, aff ye go to Tesco and the meals-for-two aisle).

[Jock Scot]

Of course, there is always that Scots delicacy of the battered and deep fried Mars bar.

[ThistleDown]

Of course, there is always that Scots delicacy of the battered and deep fried Mars bar.

Jock, have you ever tried one of those?

Illegal now, but still delicious! Roll your eyes, rub your tummy and say -- all together now -- yumymyum-yummmm,

Not quite as good as rum-soaked pheasant, but set your life aside and enjoy the moment.

Rex

[Whidbey78]

Of course, there is always that Scots delicacy of the battered and deep fried Mars bar.

I haven't tried that, but there is a place here that has deep fried oreo cookies. Incredible. They won't divulge how the batter is made and my attempts have been disappointing in comparison. Some chefs are like magicians. They do something fantastic but refuse to explain how.

[Jock Scot]

Jock, have you ever tried one of those?

Illegal now, but still delicious! Roll your eyes, rub your tummy and say -- all together now -- yumymyum-yummmm,

Not quite as good as rum-soaked pheasant, but set your life aside and enjoy the moment.

Rex

Oh Yes! In the distant past.

Are they illegal? Perhaps someone ought to tell( perhaps better not!) a certain chip shop in the er, well------- the Highlands!

[ThistleDown]

Hmm yes "illegal" in inverted commas. Every book and article on nutrition seems to focus on the ingredients of this treat and its desireability as the chosen meal on a stick for a good portion of a gerneration.