Happy Rabbie Burns Day

Little Steven · January 2009

To all the Scots on the forum. Just got back from lunch which was traditional Scots breakfast:

Fried Eggs
Haggis
Blood Pudding
English Bacon
Ayrshire Bacon
Square sausage
Banger Sausage
Beans
Fried Tomatoes
Fried Bread
Fried Scones

All washed down with two pints of Younger's Tartan!

Yummmm. Off to the cardiologist now.

Steve

FlaPoolman · January 2009

sounds like you have a tapeworm also :ohmy: Thats my kind of meal

reelgem · January 2009

Blood Pudding Pat???? You and Steve must have some vampire in you.

reelgem · January 2009

Steve, I'd be done at the "Blood Pudding". What on earth would possess someone to eat something with a name like that? I don't want to know what's in it. Spare me the details.

Little Steven · January 2009

Anne,

You are spared.

Steve

Weekend Warrior · January 2009

Psst. I think I hear Del coming around the corner. Minimize!!!!

reelgem · January 2009

I've been exercising the right index finger. It's gotten pretty fast.

Rollocks · January 2009

I thought his birthday is January 25th.

Little Steven · January 2009

Rollocks,

You are right. A pub down the street from us had a Toronto morning TV show feature it today. I thought it must have been the 25th. I won't have another breakfast like that on Sunday.

Steve

Richard Fl · January 2009

Steve:
How do you think the haggis will do if done on the BGE?

Liver, Pan Haggis

INGREDIENTS:
1 lb pig's or lamb's liver
3 onions
5 oz minced suet
1/2 pint water
3 oz pinhead oatmeal
1 tsp salt
1/2 tsp pepper

Procedure:
1 Simmer liver and onions in stock for 30-40 minutes. Put oatmeal in a heavy pan over heat or under the grill, and toast until nicely browned. When the meat is cooked, remove from pan, keeping liquid. Mince liver and onions, add oatmeal, suet, salt and pepper. Moisten with sufficient liquid to give a softish consistency, put in a greased pudding basin and cover with a double lid of foil, and steam for 3 hours. Now, you probably don't have a pudding basin (I'm not sure what one is). From "The Highlander's Cookbook," by Sheila MacNiven Cameron, here is an alternate method:
2 Turn into a greased Pyrex bowl. Cover with two or three layers of foil. Steam on a rack in a pan of boiling water for two hours, adding more boiling water as it boils away.

Servings: 6

Recipe Type
Main Dish

Recipe Source
Source: BBQ List, Wiley Mixon, 1997/12/02

Beli · January 2009

...Steve.......Brave Heart.. :laugh:

Little Steven · January 2009

Richard,

Few yummies missing out of that one son. Here is the real deal. Sheeps pluck is the key:

http://haggishunt.scotsman.com/recipe.cfm?recipe=6

A pudding basin is just a deep ceramic or earthenware bowl.

Rollocks · January 2009

Nothing like getting a head start and finishing strong. I say if you start 2 days early you need to continue for 2 days after and make it a 5 day event.

Little Steven · January 2009

Beli,

Freedom! from this indigestion.

Steve

reelgem · January 2009

Wow! You really eat some unusual things Richard.

reelgem · January 2009

Well said Beli!

James MB · January 2009

What - no Clooty (Cluty? sp?) dumpling!
( it's a shame you can't make beer out of oats and midges, then there would be some good Scottish beer!)

Frank from Houma · January 2009

If you ever get a chance to go to a Burns night, I higly reccomen it. Its a great evening.

The haggis is piped in
Then there is the blessing of the haggis
Someone does "The immortle memory" (of Rabbie)
Then the toast to the lassies (mostly a roast of the lassies)
Then the response from the lassies

Lots of single malt and of course haggis.

Happy Rabbie Burns Day

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