Burns Day

[ex_wasp_L2]

As you may be aware today is Burns Day. What I was wondering is are there any other Scots out there who hate/detest haggis.

 

[Maxi_77]

I don't detest haggis, in fact I am rather partial to it.

As it is Burns Day, a little thought , if he was allive today would he rewrite 'Holy Willies Prayer' as 'Holy Tonies Prayer'

 

[Standard_Bearer]

My wife is Jockinese and she hates Haggis. When we lived in Jockland I went Haggis hunting, but stupidly left my silver bullets at home :mrgreen: Il attended a Burn's supper and developed a taste for them especially when there is a bottle of Whisky between two. There was only one snag I couldn't understand the after dinner speech. As for stabbing a poor defenceless Haggis :sad: :twisted: :grin:

 

[golden_rivet]

Dear Waspie and others,

never tried haggis - I'll see if I can get one in Sainsburys. having just looked at a recipe I like all the individual ingredients.

Thought I'd add this small reminder of his genius:

O, my luve is like a red, red rose,
That's newly sprung in June.
O, my luve is like a melodie,
That's sweetly play'd in tune.

As fair art thou, my bonie lass,
So deep in luve am I,
And I will luve thee still, my dear,
Till a' the seas gang dry.

Till a' the seas gang dry, my dear,
And the rocks melt wi the sun!
And I will luve thee still, my dear,
While the sands o life shall run.

And fare thee weel, my only luve!
And fare thee weel, a while!
And I will come again, my luve,
Tho it were ten thousand mile!



not bad looking either ...

 

[Passed-over_Loggie]

Err; since when did Burn's Night become an all day event? Is the next step St Andrew's Week?

I suspect some Trasatlantic influence here. If I appear somewhat tetchy this morning, it may be because I've just read the MoDWEB news ( http://defenceintranet.diiweb.r.mil...News/Navy/RoyalNavysLatestWarshipLaunched.htm ) that HMS DAUNTLESS has been launched on the Clyde River and is "16 double decker buses lined up end-to-end" long!

 

[geoffg]

My wife is Jockinese and she hates Haggis. When we lived in Jockland I went Haggis hunting, but stupidly left my silver bullets at home :mrgreen: Il attended a Burn's supper and developed a taste for them especially when there is a bottle of Whisky between two. There was only one snag I couldn't understand the after dinner speech. As for stabbing a poor defenceless Haggis :sad: :twisted: :grin:

Wow SB, you developed a taste for silver bullets with half a bottle of whisky :shock: Think we'll call you The Lone Ranger.

Dont they stab the Haggis before dinner then scoff it

geoff(ers) :???:

 

[Tas-ape]

Traditional-Scottish-Recipes.
- Haggis : It is a shame that the "Great chieftain o' the puddin' race" should be regarded (by some) with such a mixture of horror and humour. The vision of sheep's stomachs and other intestines seems to put some people off, but it has long been a traditional way of using up parts of the animal which otherwise might go to waste. Made properly, it is a tasty, wholesome dish, with every chef creating his or her own recipe to get the flavour and texture (dry or moist) that suits them. Personally, I like a haggis which is spicy from pepper and herbs, with a lingering flavour on the palate after it has been consumed.
One cookery book I came across suggested that the best way to get haggis was to buy it in the butcher's shop! Certainly, these days haggis can even be ordered online. Finding a butcher who can supply sheep's heart, lungs and liver may not be easy although nowadays beef bung (intestine) is used instead of sheep's stomach. Since this is used also to make European sausage, they are out there for other nationalities as well.
Ingredients:
Set of sheep's heart, lungs and liver (cleaned by a butcher)
One beef bung
3 cups finely chopped suet
One cup medium ground oatmeal
Two medium onions, finely chopped
One cup beef stock
One teaspoon salt
½ teaspoon pepper
One teaspoon nutmeg
½ teaspoon mace
Method:
Trim off any excess fat and sinew from the sheep's intestine and, if present, discard the windpipe. Place in a large pan, cover with water and bring to the boil. Reduce the heat and simmer for an hour or possibly longer to ensure that they are all tender. Drain and cool.
Some chefs toast the oatmeal in an oven until it is thoroughly dried out (but not browned or burnt!) Finely chop the meat and combine in a large bowl with the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, nutmeg and mace. Make sure the ingredients are mixed well. Stuff the meat and spices mixture into the beef bung which should be over half full. Then press out the air and tie the open ends tightly with string. Make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, prick with a sharp needle to reduce the pressure.
Place in a pot and cover with water. Bring to the boil and immediately reduce the heat and simmer, covered, for three hours. Avoid boiling vigorously to avoid bursting the skin.
Serve hot with "champit tatties and bashit neeps" (mashed/creamed potato and turnip/sweede). For added flavor, you can add some nutmeg to the potatoes and allspice to the turnip/sweede. Some people like to pour a little whisky over their haggis - Drambuie is even better! Don't go overboard on this or you'll make the haggis cold. over it.

 

[geoffg]

Dear Waspie and others,

never tried haggis - I'll see if I can get one in Sainsburys. having just looked at a recipe I like all the individual ingredients.

To be authentic, it has to have a sheep's eye looking up at you when you stab it!! To be fresh, it has to wink at you too.
geoff(ers) :???:

 

[theoldti]

On the subject of Burns Night, here is another authentic ditty:-

On yonder hill, there was a coo
Its no there noo, it must of shifted.

Sheeps stomach for tea, hooray.

 

[brazenhussy]

Traditional-Scottish-Recipes.
- Haggis : It is a shame that the "Great chieftain o' the puddin' race" should be regarded (by some) with such a mixture of horror and humour. The vision of sheep's stomachs and other intestines seems to put some people off, but it has long been a traditional way of using up parts of the animal which otherwise might go to waste. Made properly, it is a tasty, wholesome dish, with every chef creating his or her own recipe to get the flavour and texture (dry or moist) that suits them. Personally, I like a haggis which is spicy from pepper and herbs, with a lingering flavour on the palate after it has been consumed.
One cookery book I came across suggested that the best way to get haggis was to buy it in the butcher's shop! Certainly, these days haggis can even be ordered online. Finding a butcher who can supply sheep's heart, lungs and liver may not be easy although nowadays beef bung (intestine) is used instead of sheep's stomach. Since this is used also to make European sausage, they are out there for other nationalities as well.
Ingredients:
Set of sheep's heart, lungs and liver (cleaned by a butcher)
One beef bung
3 cups finely chopped suet
One cup medium ground oatmeal
Two medium onions, finely chopped
One cup beef stock
One teaspoon salt
½ teaspoon pepper
One teaspoon nutmeg
½ teaspoon mace
Method:
Trim off any excess fat and sinew from the sheep's intestine and, if present, discard the windpipe. Place in a large pan, cover with water and bring to the boil. Reduce the heat and simmer for an hour or possibly longer to ensure that they are all tender. Drain and cool.
Some chefs toast the oatmeal in an oven until it is thoroughly dried out (but not browned or burnt!) Finely chop the meat and combine in a large bowl with the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, nutmeg and mace. Make sure the ingredients are mixed well. Stuff the meat and spices mixture into the beef bung which should be over half full. Then press out the air and tie the open ends tightly with string. Make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, prick with a sharp needle to reduce the pressure.
Place in a pot and cover with water. Bring to the boil and immediately reduce the heat and simmer, covered, for three hours. Avoid boiling vigorously to avoid bursting the skin.
Serve hot with "champit tatties and bashit neeps" (mashed/creamed potato and turnip/sweede). For added flavor, you can add some nutmeg to the potatoes and allspice to the turnip/sweede. Some people like to pour a little whisky over their haggis - Drambuie is even better! Don't go overboard on this or you'll make the haggis cold. over it.

probably very nice - but not sure my southern shandy stomach could handle it!! cant even handle black pudding!!!!!

 

[brigham600]

I love haggis myself despite the fact I am not a Jocko. I also love a few wee drams as it goes, so I must have some Scot in me somewhere?

I shall have a dram this evening without doubt in honour of the 'wee timorous beastie'

 

[slim]

The Rabbi Burns was of course of the Jewish persuasion

 

[ex_wasp_L2]

On the subject of Burns Night, here is another authentic ditty:-

On yonder hill, there was a coo
Its no there noo, it must of shifted.

I had forgotten that one. I remember my granddad saying that to me as a sprog

 

[Tas-ape]

On the subject of Burns Night, here is another authentic ditty:-

On yonder hill, there was a coo
Its no there noo, it must of shifted.

Sheeps stomach for tea, hooray.

And another:

See that coo,
On yonder Hull,
Let's fek off
That coos a bull!! :twisted:

 

[dhoby_bucket]

Address Tae a Fart

Oh what a sleekit horrible beastie
lurks in yer belly efter the feastie
As ye sit doon amongst yer kin
There sterts tae stir an enormous win'
The neeps an' tatties an' mushy peas
Stert workin like a gentle breeze

But soon the puddin' wi' the sonsie face
Will have ye blawin' a' ower the place
Nae matter whit the hell ye dae
A'bodys gonnae have tae pay
Even if ye try tae stifle
It's like a bullet oot o' a rifle

Hawd yer bum tight tae the chair
Tae try an' stop the leakin' air
Shift yersel fae cheek tae cheek
Pray tae God it disnae reek
But aw yer efforts gan asunder
Oot it comes like a clap o' thunder

Ricochets aroon' the room
Michty me! A sonic boom
God Almighty, it fairly reeks
Hope I huvnae shit ma breeks
Tae the bog I'd better scurry
Ach, whit the hell, it's no ma worry

A'body roon aboot me chokin'
Yin or twa were nearly bokin'
I'll feel better for a while
Cannae help but raise a smile
Wis him! I shout with accusin'glower
Alas! Too late! He's just keeled ower

Ye dirty bugger, they shout an' stare
A didnae feel welcome ony mair
Where e're ye be let yer wind gan free
Sounds just like the job for me
Whit a fuss at Rabbie's party
Ower the sake o' one wee farty

Apologies to any Burns Fanatics! :grin: