scottish foods, who's tried...

**Lime** · 28th January 11, 03:00 PM

re plain loaf: just pop it down twice and put loads of butter on it. Mmmmm might go have a slice now.

**Lime** · 28th January 11, 03:02 PM

My dad makes the best tablet.... but I'm sure everyone says the same.

**madmacs** · 28th January 11, 03:50 PM

Originally Posted by Lime

re plain loaf: just pop it down twice and put loads of butter on it. Mmmmm might go have a slice now.

Course that's only a problem if you're using a toaster... we used to use a toasting fork and the fire... either gas or coal... we was poor folks though...

**madmacs** · 28th January 11, 03:54 PM

Originally Posted by Lime

re plain loaf: just pop it down twice and put loads of butter on it. Mmmmm might go have a slice now.

I had planned to make some over xmas, along with some coconut ice, ended up with merengues and eccles cakes though... oh well maybe sometime...

**Downunder Kilt** · 28th January 11, 04:07 PM

Whilst I enjoy a good haggis, I really love a Forfar Bridie. We have a british butcher, quite close by, who specialzies in meats and cheeses from Scotland, England and Wales.

**madmacs** · 28th January 11, 06:38 PM

Originally Posted by Downunder Kilt

Whilst I enjoy a good haggis, I really love a Forfar Bridie. We have a british butcher, quite close by, who specialzies in meats and cheeses from Scotland, England and Wales.

I tried explaining bacon to a butcher over here... he just didnt get it...

Did find that the spod in st charles supposedly has... along with pork pies... not sure i want proper bacon at $9 a lb though...

**Joshua** · 28th January 11, 07:09 PM

Originally Posted by madmacs

I tried explaining bacon to a butcher over here... he just didnt get it...

You could make your own "rashers" pretty easy. I eat "loin bacon" prepared this way a couple times a month.
http://thepauperedchef.com/2010/04/a...h-rashers.html

P.S. -> DIY'ing about 4lbs of "mostly" beef haggis tomorrow. Went to the grocer tonight and they had beef heart and liver, and some lamb "stew meat" which will get thrown in for taste (it's the recipe I personally like the most when working with beef liver and heart). Got natural and collagen "bologna" casings (I'll test on the collagen casings before using the more expensive and troublesome natural ones). This time tomorrow... God willing, I'll be eating it.