Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: Peripatetic Phil on January 31, 2012, 10:48 PM
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Don't get me wrong, I love my curries as much as the next man, but there just comes a time when your gut cries out for something native, and last night and tonight I gave in to the inner man : stewed lamb with leeks and pearl barley, with sliced Exquisa potatoes added for the last 20 minutes of cooking. Both last night and tonight I ate until I was about to burst [1], and now I am completely sated. Wonderful !
** Phil.
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[1] "Then auld Guidman, maist like to rive
'Bethankit' hums".
Robbie Burns, "Address to a Haggis".
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Sounds good Phil, Almost a Lancashire Hotpot there, (Which is one of my fave dishes, along with bangers and mash, onion gravy)
Now you bring up "oor Rabbie" do you like Haggis? I love it, What I cant understand about haggis is that people say they don't like it without even trying it, how can you do that, It's not logical to me.
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Now you bring up "oor Rabbie" do you like Haggis? I love it, What I cant understand about haggis is that people say they don't like it without even trying it, how can you do that, It's not logical to me.
Haggis ? Love it, especially Macsweens. I had the great privilege of addressing the Haggis at this year's Burns' Supper at Horsmonden Social Club, and we were packed out : over 80 people, almost all of them Sassenachs (like myself); but with very few exceptions, the haggis tatties & neeps went down a treat, and most people were up for seconds (and even thirds)!. And I managed to hire the full Highland Dress for GBP 18-50, which I thought was a result of which even a Scot would have been proud !
** Phil.
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Now you bring up "oor Rabbie" do you like Haggis? I love it, What I cant understand about haggis is that people say they don't like it without even trying it, how can you do that, It's not logical to me.
Haggis ? Love it, especially Macsweens. I had the great privilege of addressing the Haggis at this year's Burns' Supper at Horsmonden Social Club, and we were packed out : over 80 people, almost all of them Sassenachs (like myself); but with very few exceptions, the haggis tatties & neeps went down a treat, and most people were up for seconds (and even thirds)!. And I managed to hire the full Highland Dress for GBP 18-50, which I thought was a result of which even a Scot would have been proud !
** Phil.
Good on you Phil,
I've never had the honor of addressing the Haggis at a supper (Yet), And the full Highland Dress was a nice touch, I bet you looked the part ;D Well, I'm proud of you Phil, for showing respect to my national dish ;) and I hope you do many more, Did you have the piper as well?
I may be wrong here, but I don't think there is another dish in the world that has a tradition like the Haggis
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Good on you Phil,
I've never had the honor of addressing the Haggis at a supper (Yet), And the full Highland Dress was a nice touch, I bet you looked the part ;D Well, I'm proud of you Phil, for showing respect to my national dish ;) and I hope you do many more, Did you have the piper as well?
We did indeed, Peter Tennant of Gillingham (a.k.a. "The Happy Piper (http://www.thehappypiper.yolasite.com/)"). My wife recorded some of the event, but I haven't had a chance to look at it; if it's any good, I'll post a link to it (uploading now, but the quality is very poor). In the meantime, here is a link to the poster (http://horsmonden.social-club.org.uk/burns-night/) I created for the event ...
I may be wrong here, but I don't think there is another dish in the world that has a tradition like the Haggis
I would definitely agree with that. But maybe we BIR aficionados could start a new tradition : "Ghandhi Night", when a great steaming dish of Chicken Phal is sitared through the audience, all dressed in Indian national costume, after which we have speeches making frequent reference to the Vegas ... !
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We did indeed, Peter Tennant of Gillingham (a.k.a. "The Happy Piper (http://www.thehappypiper.yolasite.com/)"). My wife recorded some of the event, but I haven't had a chance to look at it; if it's any good, I'll post a link to it (uploading now, but the quality is very poor). In the meantime, here is a link to the poster (http://horsmonden.social-club.org.uk/burns-night/) I created for the event ...
But maybe we BIR aficionados could start a new tradition : "Ghandhi Night", when a great steaming dish of Chicken Phal is sitared through the audience, all dressed in Indian national costume, after which we have speeches making frequent reference to the Vegas ... !
Excellent poster Phil, And I see that you done the whole ceremony at that, Attention to detail, wonderful ;D And the piper looks the part alright.
As for the "Ghandhi Night", Can I bring my own elephant, (indian of course)
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A very nice tradition.but the Haggis originated in England and was" Haggis -jacked "in 1707 the act of union years
Tartan is from Northern England
The Bagpipes from Turkey
Still a nice ceremony thanks to Burns
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A very nice tradition.but the Haggis originated in England and was" Haggis -jacked "in 1707 the act of union years
Tartan is from Northern England
The Bagpipes from Turkey
Still a nice ceremony thanks to Burns
HA, now we are nit-picking ;)
OH, how I hate these smart-Asses ;D
But every word true of course,
No food is English really, The English are not English come to think of it, As they where conquered by the Normans in 1066, There essentially of French decent (actually Viking) ;D
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I would definitely agree with that. But maybe we BIR aficionados could start a new tradition : "Ghandhi Night", when a great steaming dish of Chicken Phal is sitared through the audience, all dressed in Indian national costume, after which we have speeches making frequent reference to the Vegas ... !
Excellent choice of dish Phil. I'd be up for addressing the phall ;D ;D
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Well, the video finally uploaded (after I thought to compress it from AVI to DIVX) but sadly the recording starts about a verse and a half in ... Have a good laugh !
** Phil.
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the video (http://vimeo.com/36043113)
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Excellent Phil, and done with gusto, An Oscar winning performance if I ever seen one. ;D
Les
PS
Thanks for putting up the Video
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Well, thank you Les : much appreciated !
** Phil.
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And just to follow up on the real theme of this thread, two nights ago I cooked a home-made pea-and-ham soup. Mixed stock from assorted bones (mainly chicken), a large tin of marrow-fat peas, a small tin of mushy peas, the remains of a barbecued pork knuckle (remaindered) from Tesco's, and enough additional water to almost cover the bone. Cooked in a pressure cooker until all the meat had fallen off the bone, then retrieved the meat for later re-addition (so as not to destroy it by over-cooking) and then carried on cooking the soup on a gentle heat until it reached the desired consistency (thick wallpaper paste). Finally roughly chopped the meat pieces, put them back in, allowed to come up to temperature and served with crusty bread and Brittany butter (with sea-salt crystals). Out of this world :-)
** Phil.