Looking for Burns Supper advice.

[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!
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[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.

[macwilkin]

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.

Bob -- you've got the "local colour" aspect that I was talking about right there in your last paragraph. If you can get copies of the accounts, it might be fun to base some of your supper on what was done before, and it certainly would make a nice story for not only the local media, but for the World Burns Club and RBANA's newsletters. I only wish I could find a link like that where I am -- the closest I've found is that the "founding father" of Springfield, John Polk Campbell, carried a copy of Burns with him from Tennessee when he first settled here in the late 1820's.

Any idea on venue?

T.

[Bob C]

Any idea on venue?

T.

There's a restaurant called - get this - The Olde Caledonia. Perfect, eh? It only seats about 60 people, so I'm hoping to quickly outgrow it. We're starting small, though.

If it sells out quickly, and there's demand for more, we'll move into the American Legion hall in 2008. It's not as nice, but it's a lot bigger.

[macwilkin]

There's a restaurant called - get this - The Olde Caledonia. Perfect, eh? It only seats about 60 people, so I'm hoping to quickly outgrow it. We're starting small, though.

If it sells out quickly, and there's demand for more, we'll move into the American Legion hall in 2008. It's not as nice, but it's a lot bigger.

Grand! I only wish I could come, more's the pity!

T.