FTAO the Scotchish contingent
- Jimmy Choo
- Posts: 2027
- Joined: Thu Apr 12, 2018 7:43 am
FTAO the Scotchish contingent
Happy shit poet day.
I have haggis, neeps, tatties and Buckfast in to celebrate.
I have haggis, neeps, tatties and Buckfast in to celebrate.
Banal Vapid Platitudes
Re: FTAO the Scotchish contingent
He is a shit poet. Haggis neeps and tatties are not.
- DeskJockey
- Posts: 4828
- Joined: Thu Apr 12, 2018 8:58 am
Re: FTAO the Scotchish contingent
I get haggis. The overcooked root veg less so.
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Driving a Galaxy far far away
Driving a Galaxy far far away
Re: FTAO the Scotchish contingent
Cheers Southerners.
I didn't venture to a proper butchers, so we shall not partake this evening. (There must be exceptions of course, but in general - haggis from a supermarket is bad m'kay).
I will of course neck some Buckie, so it's not all bad.
I didn't venture to a proper butchers, so we shall not partake this evening. (There must be exceptions of course, but in general - haggis from a supermarket is bad m'kay).
I will of course neck some Buckie, so it's not all bad.
Re: FTAO the Scotchish contingent
An English meat dish, with Asian and South American vegetables, washed down with a drink from Devon ???Jimmy Choo wrote: ↑Thu Jan 25, 2024 3:24 pm I have haggis, neeps, tatties and Buckfast in to celebrate.
Last edited by dinny_g on Thu Jan 25, 2024 9:02 pm, edited 1 time in total.
Re: FTAO the Scotchish contingent
I find Balmoral Chicken (stuffed with haggis, wrapped in smokey bacon) to be the acceptable face of haggis consumption.
I'm not drinking at the moment, so the whisky element was included as part of a whisky and mustard sauce to accompany the above.
And neeps and tatties needn't be overcooked. Nice floury potatoes and steamed (rather than boiled) swede mashed together with plenty cream, butter and black pepper makes Clapshot.
Not that anyone would argue with Cranachan, IMO it's substantially improved by making it inside mini-pavlovas. A kinda whisky-flavoured Crananchan/eton mess mash up. It's quite good.
The reading of Burn's poetry in my plumy sassenach accent is best forgone for all concerned.
I'm not drinking at the moment, so the whisky element was included as part of a whisky and mustard sauce to accompany the above.
And neeps and tatties needn't be overcooked. Nice floury potatoes and steamed (rather than boiled) swede mashed together with plenty cream, butter and black pepper makes Clapshot.
Not that anyone would argue with Cranachan, IMO it's substantially improved by making it inside mini-pavlovas. A kinda whisky-flavoured Crananchan/eton mess mash up. It's quite good.
The reading of Burn's poetry in my plumy sassenach accent is best forgone for all concerned.
"If everything seems under control, you're just not going fast enough"
Re: FTAO the Scotchish contingent
I miss your cooking, @Nefarious! Sounds good
Will be going to Wetherspoons for a haggis tomorrow, because England just does not do it well and most places don't do it at all. I think they offer a burger with haggis in, or haggis, neeps and tatties. The latter of which doesn't come with any sauce or gravy at all unless you ask, and even when we asked last time it arrived just as we finished
Will be going to Wetherspoons for a haggis tomorrow, because England just does not do it well and most places don't do it at all. I think they offer a burger with haggis in, or haggis, neeps and tatties. The latter of which doesn't come with any sauce or gravy at all unless you ask, and even when we asked last time it arrived just as we finished
Re: FTAO the Scotchish contingent
Indeed... Only time I've eaten it was stuffed inside wood pigeon as a starter at a Scottish Wedding. - it was surprisingly nice...
Re: FTAO the Scotchish contingent
Aldi have the Simon Howie Haggis in a bag this week. Are they worth a try?
Re: FTAO the Scotchish contingent
Aligned. For me it's a bit like black pudding in that it makes a super tasty accompaniment, but having it as the sole meat element in a dish doesn't generally work (unless it's some kind of starter or small plate thing). Stakis hotels used to have good haggis available as part of their their (stonking) buffet breakfasts - always great to scoop a bit on
An Dinny - yes good Haggis tastes awesome - you just need to apply the same brain filter used to allow you to enjoy sausages.
Re: FTAO the Scotchish contingent
I like black pudding on it's own - white is better but black is fine. Buy you're totally right - either is a really nice "stuffing" meat...
One of my favourite restaurants does a really nice black pudding and bacon salad as a starter - it's always a difficult choice between that and the scallops.
One of my favourite restaurants does a really nice black pudding and bacon salad as a starter - it's always a difficult choice between that and the scallops.
Re: FTAO the Scotchish contingent
I don't think the Simon Howie ones are particularly good, though I imagine the choice in Wales is just as limited as in England. So you get what you can.
The Grants haggis in tins is surprisingly good but I have struggled to find it in England. It's also far too small so if you find it, buy multiple tins.
Re: FTAO the Scotchish contingent
Fucks sake @dinny_g don't you know how to spell?
"FTAO the Scotchish contingent"
It's very obvious what you got wrong, to the extent it's barely believable.
It's 'cuntingent'.
Get it right next time.
"FTAO the Scotchish contingent"
It's very obvious what you got wrong, to the extent it's barely believable.
It's 'cuntingent'.
Get it right next time.
Re: FTAO the Scotchish contingent
I'm an Engineer so... No...
Re: FTAO the Scotchish contingent
Yeah Dinny - remember that next time you get Jimmy to start a thread.
Re: FTAO the Scotchish contingent
Hey, I never claimed to be perfect.
Also, woops.
Too late now!
Also, woops.
Too late now!
Re: FTAO the Scotchish contingent
I do like how @dinny_g owned it though.