Date: Wed, 29 Nov 2000 To: "St Bede's" From: Susan Buchanan Subject: Scottish breakfast If you were to serve breakfast (for maybe 30 people?) celebrating St. Andrew's Day, what would be on the menu? I'm doing the grocery shopping later today, and the prep cooking tonight, so I guess I'm really not too, too much behind schedule on this one, am I? Susan currently planning Scotch Eggs (which I understand are not truly Scottish), smoked salmon, oatmeal, scones, jams, and a wonderful apple cake, that sounded like it could be great at tea or breakfast. ------------------------------ From: Scott Knitter > currently planning . . . . Sounds great just like that! Maybe a black pudding if you need to add something. :) Scott, who in Scotland ate breakfast mostly at Starbucks. Ducking and running! Scott Robert Knitter East Lansing, Michigan USA ------------------------------ From: John nz > . . . .what would be on the menu? How abot porridge with lashings of salt, and finney haddock ? John * § * nz ------------------------------ From: Georgianna Henry Haggis! D'ye hae no haggis, lass? Georgianna who was partially raised by her Scots grandmother and who has never tasted haggis, but who suspects it'd be right up there with lutefisk "Quality email since 1989." ------------------------------ From: "Stephen C. Secaur" As long as your menu doesn't include haggis, it sounds great. Fabio ------------------------------ From: Pepper Marts Begin with the proper collect, then continue with huevos rancheros are always nice (Preferable -- in my opinion -- to anything that appeared on the breakfast table when Linda and I were last north of Hadrian's wall). The Balvenie Single Barrel makes a nice tipple. Shalom, Pepper -- Pepper Marts Albuquerque, NM ------------------------------ From: Simon Kershaw Should include porridge -- made with water and no milk, and with salt and no sweetening. And later toast with (orange) marmalade -- the marmalade should be laced with a little Scotch whisky. I'm not sure one should really use a single malt for such a purpose, probably a good blended whisky is more appropriate. -- Simon Kershaw Cambridge, England ------------------------------ From: Susan Buchanan Pepper > Begin with the proper collect, Actually, we ARE beginning with the proper collect, in the midst of a 7:30 am Eucharist, done from the Scottish Prayer Book (which I got off the internet last night). That is then followed by the Scottish Breakfast, prepared and served by the clergy (Buchanan and McCaleb). This was not Buchanan's idea! But us Associates live to serve ;^) and really don't have enough other things to keep us busy while we close up the Pledge drive and prepare for Advent. (at this point, all of us are supposed to LOL) then continue with > huevos rancheros are always nice . . . . Well . . no haggis (so you can come, Fabio!). . . and I WILL put out some brown sugar should someone (like me) insist on it for the oatmeal/porridge. > The Balvenie Single Barrel makes a nice tipple. Maybe not for breakfast . . . but I think some in the cook tonight might be very appropriate! New tidbits I've learned today as I've begun to prepare: Castor Sugar is superfine sugar (NOT powdered) and porridge is stirred with a spurtle. Susan ------------------------------------ From: FlyingFish224 AM I the only person on the list who LIKES haggis? Renee who is gastronomically game to try almost anything ------------------------------ From: "John and Val Fizzell" What no porridge?? Enjoy your breakfast, and a happy St Andrew's Day. Val ------------------------------ From: "Fr. Tony Clavier" Dear Me! How I yearn for kippers ( not in tins ) or smoked haddock! My St. Andrew's Day will be tinged with grief for the good things in life! Och aye, Tony aka Anthony FORBES Moreton Clavier ------------------------------ From: "Sean Kilpatrick" On Wed, 29 Nov 2000 FlyingFish224 wrote: >AM I the only person on the list who LIKES haggis? Very possibly! Although I had some once (it didn't follow the _traditional_ recipe) that was quite tasty. Sean ------------------------------ From: Larry Wagoner No, Renee ... I also dearly love Haggis. ------------------------------ From: Michael Johnston Wonderful stuff. Perhaps its something to do with the Celtic - Irish in my case - blood in my veins. Mind you, white pudding is at least equally good. ------------------------------ From: Stephen Boyd And me. I've many fond memories of strolling through the streets of Aberdeen back to Halls of Residence, in the wee small hours, staggering wildly from the effects of a few too many pints of heavy, and muching my way through a haggis supper from the chippie. It wasn't proper haggis, but after that much heavy you don't really care. ------------------------------ From: diana smith No, sister, I like haggis! Does Scotland Yard in Alexandria serve it? Or must we fly to Edinburgh? Diana McSmith ------------------------------ From: diana smith > currently planning . . . . Porridge, definitely. And properly made the night before. None of this microwave nonsense. Kippered herring and black pudding also standard breakfast fare, as I remember all too well from my Scottish student days. Haggis generally not served at breakfast, I believe. I did see some vegetarian haggis on a menu once. A bit of an oxymoron, no? Diana ------------------------------ From: "Richard Konopka" Me four. I've had high haggis at a Burn's dinner and low haggis from a greasy Glasgow chip shop. They both have aspects to commend them. But then, I also eat kishka - a Polish blood, liver and barley sausage. I also adore tripe and have eaten chitterlins cooked Korean style. In the latter case, the Korean chefs could not resist peeking from the curtained kitchen door to see the gringo who ordered what is seldom eaten by non-Koreans. When they saw that I caught them staring at me, they giggled like kids. The waitress hurrried over to apologize and said they have never had a non-asian customer order that dish. Oh what else...let's see scarmbled eggs and brains at a Moravian restaurant on the old National Hwy (Route 40) passing through Cumberland, MD. And plenty of Irish black pudding throughout the rural countryside. I love sweetbreads too. Where do I draw the line? Mountain oysters. They shall never pass my lips. Richard ------------------------------ From: Scott Knitter >Haggis is WONDERFUL! But for breakfast? ------------------------------ From: Larry Wagoner >But for breakfast? Anytime. :) ------------------------------- Date: Thu, 30 Nov 2000 20:44:10 -0500 To: StBedes@list.via-caritas.org From: Scott Knitter Subject: Re: Scottish breakfast Message-Id: At 9.24 pm -0500 11/29/2000, diana smith wrote: >Haggis generally not served at breakfast, I believe. I did see some >vegetarian haggis on a menu once. A bit of an oxymoron, no? That would be haggis made from vegetarian sheep? -- Scott Robert Knitter East Lansing, Michigan USA ------------------------------ From: "Judy Fleener" Diana McSmith wrote: >I did see some vegetarian haggis on a menu once. A bit of an oxymoron, no? How can this be, since it must be sheep's stomach, No? Judy, wondering ---------------------------------- From: "Diana Smith" Subject: vegetarian haggis Some fellow Bedians expressed some wonderment about vegetarian haggis recently, so I thought I would shed some light on the topic. ObAnglican: there are, no doubt, Scottish Episcopalians who are both nationalistic and are vegetarian Macsweens, the Edinburgh grocer, was challenged several years ago to come up with a vegetarian haggis for the Edinburgh Festival. Read all about it at their Web Site: http://www.macsween.co.uk/homepage.htm > >For haggis afficianados: http://www.bookbeast.com/haggis.htm SEE RECIPE: Vegetarian Haggis Drink plenty of whisky with this. :) ------------------------------ From: "B. D. Colt" On 6 Dec 00, at 20:59, Diana Smith wrote: > * 50g vegetable suet It doesn't sound at all bad, though I'm sure I'll never make it. But what on earth is vegetable suet? Barbara D. Colt, St John the Evangelist, San Francisco ------------------------------ From: "Glenn E. Hammett" Having just read beau coup posts on the ng rec.food.cooking or rec.food.recipes that asked the same question: vegetable suet is a UK product made with vegetable oil/shortening intended to replace beef suet for vegetarians. Someone suggested jokingly that Americans could just use Crisco. I think I'll pass. +Glenn ------------------------------ From: "roger.stokes2" Don't know about Crisco but I have seen vegetarian suet and eaten a pudding cooked with it. I can assure you that I tasted no difference from the results achieved using the regular suet it replaced. Just for clarification on that point suet in its natural state is the hard fat surrounding the kidneys of various beasts. In that state it is naturally perishable and not always easy to work with - as well as not necessarily being widely available, certainly not sufficient to meet the needs of all the cooks who want to make steamed puddings or pies with suet crust pastry. Help is at hand for them by the wide availability of a processed form (Atora is the brand leader over here) which is dry, in more or less regularly-sized pieces and sold in packs which can be simply stored in a cupboard. Vegetarian suet is the replacement for that and, like recipes using regular suet, contributes the same slight rising and lightening effect when steamed or boiled. Peace, Roger ------------------------------