Burns Night 2021

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Christel
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Burns Night 2021

#1 Post by Christel »

Happy Burns Night to all which was yesterday, can't believe no one has mentioned it...
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shugie
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Re: Burns Night 2021

#2 Post by shugie »

Christel wrote:Happy Burns Night to all which was yesterday, can't believe no one has mentioned it...
We celebrated last week for no particularly good reason, sans neeps, as 70% of our turnips come from the EU and haven't.

Both real and veggie haggis were served, there was no pipiing.
Careful now/that sort of thing
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Re: Burns Night 2021

#3 Post by dromia »

MacSween haggis, Dromia grown Kerrs pinks mashed with mustard, white pepper, Dromia grown parsley, and butter. Dromia grown swedes and carrots mashed with butter all washed down with a few nippy sweeties of Clynelish. Accompanied by a fine rendition of "Lament for the Iolaire".

"But pleasures are like poppies spread.
You seize the flower, its bloom is shed."
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Come on Bambi get some

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Cow's farts matter!

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shugie
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Re: Burns Night 2021

#4 Post by shugie »

dromia wrote:MacSween haggis, Dromia grown Kerrs pinks mashed with mustard, white pepper, Dromia grown parsley, and butter. Dromia grown swedes and carrots mashed with butter all washed down with a few nippy sweeties of Clynelish. Accompanied by a fine rendition of "Lament for the Iolaire".

"But pleasures are like poppies spread.
You seize the flower, its bloom is shed."
Mashed with mustard? Will try that.
Careful now/that sort of thing
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Re: Burns Night 2021

#5 Post by Ovenpaa »

I like the idea of mash with mustard, English I assume because the 'Scottish' mustards are poncy and the French ones are just wrong. Best Haggis I had was on the Isle of Lewis back in the late 70s and it was served with mash and baked beans and I added brown sauce which was frowned upon.
/d

Du lytter aldrig til de ord jeg siger. Du ser mig kun for det tøj jeg har paa ...

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shugie
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Re: Burns Night 2021

#6 Post by shugie »

Ovenpaa wrote:I like the idea of mash with mustard, English I assume because the 'Scottish' mustards are poncy and the French ones are just wrong. Best Haggis I had was on the Isle of Lewis back in the late 70s and it was served with mash and baked beans and I added brown sauce which was frowned upon.
Brown sauce? You vile heathen. But correct on mustards.
Careful now/that sort of thing
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Re: Burns Night 2021

#7 Post by Alpha1 »

I have only had haggis the once it was OK. I agree about the mustard. Late I know but Happy Burns night
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Re: Burns Night 2021

#8 Post by daman »

At the risk of sounding heretical - we had both the MacSweens and the Simon Howie Haggis this year... and I preferred the Howie!

Mind you the neeps, tatties and a few drams of single malt were great too!
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Re: Burns Night 2021

#9 Post by Polchraine »

Ovenpaa wrote:I like the idea of mash with mustard, English I assume because the 'Scottish' mustards are poncy and the French ones are just wrong. Best Haggis I had was on the Isle of Lewis back in the late 70s and it was served with mash and baked beans and I added brown sauce which was frowned upon.

The best Haggis I have ever eaten came from a small butcher in Buckpool/Buckie - Bob Sutherland. He would make hundreds through the year and freeze them to ensure he could meet the demand for Burns night and comparing fresh with frozen - you could not tell the difference They ranged in size from around 250g up to massive 2kg+ all done in sheep stomachs. Add to that, his version of Skirly and Stornaway Black Pudding - excellent.

Unfortunately, Bob passed away at the end of October last year - however a memorial BBQ is s scheduled for Speyside in March.


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Re: Burns Night 2021

#10 Post by dromia »

My all up favourite is my own home made Staggis.

But usually go the more traditional route for Burns night.
Image

Come on Bambi get some

Imperial Good Metric Bad
Analogue Good Digital Bad

Fecking stones

Real farmers don't need subsidies

Cow's farts matter!

For fine firearms and requisites visit

http://www.pukkabundhooks.com/
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