Scotland's Dining Heritage?

**Bugbear** · 10th June 10, 05:52 PM

Originally Posted by piperdbh

Ted, in honor of you I have some cinnamon shortbread in the oven right now. :food-smiley-002:

It's kind of sad, but my father used to get tins of shortbread, complete with the piper embossed on the lid, and play tapes of bagpipes. That, and his mantra, "cheaplyness is next to godlyness," was his claim to being "Scottish." We need a brainwash smiley...

I do like shortbread, though, and that sounds very good.

Hope it comes out well.

**piperdbh** · 10th June 10, 05:55 PM

Originally Posted by Bugbear

I do like shortbread, though, and that sounds very good.

Hope it comes out well.

It came out of the pan well, but broke on its way to the cooling rack. I have one of those stoneware pans which embosses thistles into the shortbread.

I just sampled a little piece of it. It tastes like cinnamon, vegan butter and warmth. Mmmm......

**artificer** · 10th June 10, 06:08 PM

Originally Posted by Bugbear

And for what it's worth, I have finished dividing up about half of the elephant garlic bulbs... I'll be bug-proof for a few days.

That, and vampire resistant.

When my son was a baby just starting out on semi-solids, I used to puree garlic, onion, or some other strong flavour into every one of his foods (which I always made from fresh steamed veggies). I did this because I HATE picky eaters, and wanted him, from the very start, to BELIEVE in flavour (from all over the globe). It worked, his first 'solid' food was Ma Po Dofu, insanely hot. He can keep pace with my wife in terms of the degree of spice he'll happily eat.

But, it was so weird, babies always have that 'sweet baby smell', and when ours was a baby, he was always tinged with garlic

It always made nappy changes an adventure as well.

**Bugbear** · 10th June 10, 08:13 PM

Glad the shortbread is good, piperdbh . It sounds good. I just sat down to my cold oat mush for the evening. I accidently opened a can of crushed pineapple, instead of apple sauce, and it works fine.

It's funny, I had one patch of the elephant garlic planted around a rose bush, and there weren't any fire ants there until about a week after I harvested, then poof! All full of ants.

I like wasabi et al.

**Kornkob** · 18th June 10, 10:29 PM

8 page thread on Scots dining and neither Scotch ale nor whisky are mentioned.

WTH?

**Bugbear** · 18th June 10, 10:53 PM

Um, I didn't bring it up because I don't drink, Kornkob. I have no idea why no one else brought it up.

**ThistleDown** · 19th June 10, 09:12 AM

Originally Posted by Kornkob

8 page thread on Scots dining and neither Scotch ale nor whisky are mentioned.

WTH?

Posts 7, 25 and 52.

**Arlen** · 19th June 10, 01:34 PM

One word. STOVIES.

**ThistleDown** · 19th June 10, 02:14 PM

Originally Posted by Arlen

One word. STOVIES.

Gooooooood word, Arlen.

2.5 lbs forehock bacon; 1 lb chopped onions; 2 lbs sliced tatties; dry mustard (Coleman's, of course); pepper, a bay leaf and milk. Cut the bacon into 1 inch cubes and layer with the onions and potatoes in a cast iron pan. Sprinkle each layer with pepper and a bit of mustard and finish with a layer of overlapping discs of potato. Put the bay leaf in the centre on top and pour in enough milk to come to the top layer of potatoes. Lid the pan and simmer gently for 1.5 to 2 hours.

Serves 6 or 8. Yum. A slab of bread to sop, of course (and a dark ale).

Rex

**Bugbear** · 19th June 10, 04:48 PM

Finished separating the rest of the elephant garlic bulbs (relative of the leek), so I am bug proof for a few more days.

A quick web search revealed discussions of growing elephant garlic in Scotland, as well as, regular garlic. So I guess you all can eat your own garlic over there.

The elephant garlic is much larger, and a bit milder.