Love it...I'd rather have this than a Pizza...with Carrot and Turnip mashed with butter and thyme, a thick onion gravy and a few roast tatties on the side...and I do like a nice Pizza...Quote:
Originally Posted by struth
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Love it...I'd rather have this than a Pizza...with Carrot and Turnip mashed with butter and thyme, a thick onion gravy and a few roast tatties on the side...and I do like a nice Pizza...Quote:
Originally Posted by struth
Justin, If you want us to fall out, you're going about it the right way, because you've just made it personal. Disagree with me by all means, but don't tell me I'm talking bollocks about a subject that, as an Italian, I know far more about than you. Cagey suffered the same fate when he tried to TELL me what a cappuccino was! :doh:Quote:
Originally Posted by User211
I'm not disagreeing that pizza will vary a little, from place to place. Of course it will, as that's only natural, but there are defined regional variations of pizza in Italy, which I've highlighted, both of which are authentic, and neither of which resemble what you've eaten in Rio.
Now I suggest you leave it there.
Marco.
Cousin's missus stuffs chicken with haggis, delicious.Quote:
Originally Posted by struth
At least it tastes like something. ive only got half a dozen tastebuds left so like it to taste of something so i know it isnt cardboard :eyebrows:Quote:
Originally Posted by mad-moon
I prefer stornaway white and black puddings personally but good haggis is fine. just the bad ones that get it a bad nameQuote:
Originally Posted by Roy S
Hmmmm..that does sound wonderful, what a cracking idea. A very different stuffing indeed..That is going to happen this weekend, in Moony,s hooseQuote:
Originally Posted by Roy S
This is more or less what it's likeQuote:
Originally Posted by mad-moon
https://thescottishbutcher.com/recip...percorn-sauce/
Grant old chap old chum...If I sent you some wonga...could you get me some of the stornaway black pudding and white pudding and a proper haggis and post them to me please..and maybe a couple of BridiesQuote:
Originally Posted by struth
It's a Scottish classic, called Chicken Balmoral, and absolutely delicious: https://thescottishbutcher.com/recip...percorn-sauce/Quote:
Originally Posted by mad-moon
One of my favs!:cool:
Marco.
P.S Ha - I see that Roy has beaten me to it:D
I'm glad you sent that Roy...I was gonna buy a chicken...and fill the cavity with haggis and roast the beast...ha!Quote:
Originally Posted by Roy S
Alan, you can order very high-quality, authentic, Scottish produce online from Donald Russell, and have it delivered to your door: https://www.donaldrussell.com/
Just key haggis into the search box, or anything else you're looking for. We use them occasionally, and both the quality of the food and service is top notch:)
Marco.
AAARRGGGGHHHH gourmet food..fro Scortland
https://www.youtube.com/watch?v=_vZg1UZaVto
Muchas grassyarse Marco...Quote:
Originally Posted by Marco
Been a while since I've been up to Scotland to visit & sample Sue's great cooking, cousin's laid up at the moment, fell on his knee getting out of his car. They had to drill holes in his kneecap to reattach ligaments etc.
I'll probably arrange a trip up after I'm back from Barbados in October.
No worries, mate. They're good, and it's an opinion, but Grant may know of an even better, in terms of somewhere he knows of, (and also cheaper) source:)Quote:
Originally Posted by mad-moon
Marco.
Proper Scottish potted hough is a dying breed now.. I may be last person alive who can still make it right. The crap the butchers sell is just that...crap.. Mine is the real mcoy.... trouble is it takes an age to make and is labour intensive. I must go and make some soon. I gave my fancy butcher some once and he raved about it...:lol: it kinda died out completely when the beef bone ban was in place. My great gran made it and was passed down... now im the last who can make it right.
Although I've heard of it, I've never had potted hough, but it sounds good! In terms of the bit in bold, I'm intrigued as to how they managed to enforce said ban... Watch out for the "Beef Bone Police"!!:DQuote:
Originally Posted by struth
Marco.
FFS Marco.Quote:
Originally Posted by Marco
It was just a tongue in cheek bollocks. And if you can't read that from me by now perhaps I suggest you think a little more.
You ARE being overly sensitive.
Not at all. I'm not the sensitive type; I simply react to what I see in front of me.
Scroll back, there was no smiley next to what you wrote, and the tone of your post came across as confrontational. If you don't mean something, then don't say it. I've debated robustly with you on this subject, but haven't rudely dismissed your opinion as "bollox".
In future, please bear that in mind.
Marco.
was around foot n mouth time... selling beef on the bone was illegal as was selling bones...went on for a good few years as well. Surprised you dont remember it.Quote:
Originally Posted by Marco
You need a big nap bone to make potted hough. folk switched to using gelatine as they couldnt get bones etc. Also buthers dont separate the meat by hand which is important to get out all the crap. They just basically mince/chop it and that is so wrong. takes hrs to do it by hand but worth the effort. Still got my hough plates and pan
Nope, dude. Which year are you talking about? Plus, that wouldn't apply if you sourced it direct from a farmer;)Quote:
Originally Posted by struth
Sounds great - you can make it for me next time I come up!:DQuote:
You need a big nap bone to make potted hough. folk switched to using gelatine as they couldnt get bones etc. Also buthers dont separate the meat by hand which is important to get out all the crap. They just basically mince/chop it and that is so wrong. takes hrs to do it by hand but worth the effort. Still got my hough plates and pan
Marco.
Think it was about '97Quote:
Originally Posted by Marco
A very good butcher local to me.
https://www.mccaskiebutcher.co.uk/
Sure but take my point too.Quote:
Originally Posted by Marco
I'll let you chill out for a while. I am NOT out to get you. Really. Honest guv.
I think I vaguely remember something about it, but wouldn't have paid it much attention, as it's not something that would've really affected us. Plus at that time I was too preoccupied with building up my business. Weeks could go by before I even looked at a television.Quote:
Originally Posted by struth
Marco.
Ok, no worries. And I'm perfectly chilled - just enjoying some lunch:)Quote:
Originally Posted by User211
Marco.
Fancied a chip.. So having beer battered ones.. Not had chips for a whilehttps://uploads.tapatalk-cdn.com/201...8ea4707087.jpg
As Roy would say... Where's the rest?:eyebrows:
;)
Marco.
only ate half of them.. too much for me
That portion's fine as a snackipoos but would probably have them in a butty.Quote:
Originally Posted by Marco
if your in m&s get these, their great... I get them every visit...
https://4.bp.blogspot.com/-egzXmMU3J...0/P1020892.JPG
Doesnt sound like a great mix but it is
Lol... To be fair, it's not far off the portion I'd have, as I'm not a big potato-fiend, chips or otherwise... Especially, as I grew up with my dad owning a couple of chippies - you can easily get scunnered!;)
No, rice or pasta/noodles is more my thing for carbs. Plus, I generally enjoy my greens/veg more.
Btw, as an aside, when you venture up to Scotland again, don't forget to check out the Roman Camp Country House hotel in Callander. You may remember we discussed it. Trust me mate, it's top-notch and a fabulous place to treat your lady friend:)
See here: http://www.romancamphotel.co.uk/
Marco.
Interesting... Does it actually taste like REAL shortbread? Most of the bought stuff I've tried has been a plastic poor relation of the real thing (simply too sugary and not rich or buttery enough), and always avoid it so as not to be disappointed.Quote:
Originally Posted by struth
I feel the same way towards tablet!;)
Marco.
yes its pretty buttery although sweeter too.. im a big fan of homemade stuff but this is rather good... different too.
Okies, I'll trust your opinion on shortbread as a discerning Scotsman, lol. Next time I'm in Marks, which admittedly isn't very often, I'll get some and report back:)
You know what I mean though... Bought shortbread or tablet (and macaroon bars, one of my all-time favourite things), even fudge, is usually pish, compared with the real McCoy, simply because the stuff that makes it taste good has been skimped on!
I'm exactly the same with all but the very best ice-cream. I'd rather do without, than eat some of the plastic crap out there these days, posing as such, some of which isn't that cheap....
Marco.
Thanks for that. Been to Callander, lovely little town.Quote:
Originally Posted by Marco
I'll probably travel up on my own for this visit, it'll be more to keep my cousin company for a few days while he continues his recuperation, he's climbing the walls as he won't be able to drive for another three months & he can't get far on his crutches so is virtually housebound apart from hospital trips. We'll have a dram or two and put the world to rights :cool:
Looks like a nice place Marco, although seems to be aiming for the wedding market. Although our nephew is coming over from the States next year to get married and he might be interested.Quote:
Originally Posted by Marco
Weddings, as you know Robin, are BIG business for hotels, so country house ones, especially, want a slice of that market. However, if you go there for Sunday lunch or dinner, especially out with of the wedding season, the food is excellent - or at least it was last time I was there.
Check this link, where the dining experience is described: http://www.romancamphotel.co.uk/dining/
Proper fine-dining at its best with traditional white-linen table cloths and silver service. It's particularly nice at Christmas, with all the cosy log fires! And the rooms are traditionally decorated and just beautiful.
That said, it would also be a lovely place to hold a wedding reception, so defo recommend it to your nephew:)
Marco/
My son got married 3 years ago, so well aware of the costs of a wedding, but will mention that place to my nephew.Quote:
Originally Posted by Marco
mine cost pennies compared to most... we were still wed, had a meal, a do and never got divorced.. job done :D
Unfortunately they don’t cost pennies anymore Grant.Quote:
Originally Posted by struth
Lol - did you pay for it? I thought all that stuff was in the past. I wouldn't have dreamed of asking my parents to pay. We paid for our wedding ourselves, or rather I did, as I wanted to make it special for Del.Quote:
Originally Posted by rmcin626
And also to keep certain things a surprise, such as the old-fashioned horse-drawn carriage I arranged to take us from the church to the hotel, where the reception was, arranging for her favourite flowers (white orchids) and a bottle of her favourite vintage champagne (Perrier-Jouet Belle Epoque, as shown below) to be left in our suite, and of course our subsequent honeymoon to Austria.
https://imagizer.imageshack.com/v2/xq90/923/spi8uJ.png
All money well spent! :)
Marco.
Lol - same here, after nearly 30 years, although I suspect ours might have cost just a little more than pennies;)Quote:
Originally Posted by struth
We didn't go crazy overboard though, like many do today, then as you say, end up divorced 12 months later!!:doh:
Pure lunacy..... Some of them seem to think they're celebrities.
Marco.
A friend did a car for the bride. The dress was the most expensive thing tbh. the rest of it probably cost about same as it(rings apart) Cant remember the cost in total but probably £650 covered it all. Even then it was fairly cheaply done without being miserly. Everyone enjoyed it. Good meal.. good buffet and dance..
Thankful no I didn’t pay for all of it although I did contribute, it was a great day even though the prices at the bar were outrageous.Quote:
Originally Posted by Marco
They always are in these places... Glad you only contributed!
In any case, if you do try the Roman Camp, I hope the food is still as good. I had a simply stunning fillet steak (with beef from Highland cattle) in a whisky and cream sauce, followed by crêpes Suzette, both flambéed at the table, just as was de rigueur with fine-dining, during the 70s (and before), and which you hardly ever see now. I think you have to dress formally for dinner though, although they may have relaxed that rule now.
Plus, the malt whisky selection in the bar was memorable!:eyebrows:
Marco.
Last wedding I was at was very expensive at bar. I took a hip flask of bourbon with me, knowing they wouldn't have anything worth drinking.
Good plan, but if the latter is true, then you're attending the wrong weddings;)Quote:
Originally Posted by struth
Marco.
Very true, plenty of choice at the bar, lots of good stuff but pricey but that was no surprise.Quote:
Originally Posted by Marco