Help needed with Scottish recipe
R. L. Worthington
Greetings,
I have been trying recipes from a Scottish cookbook, A Feast of Scotland
by Janet Warren. The recipes are given in mostly "Scottish" terms, but she
included a fairly concise list of American ingredient equivalents. Unfortunately
she did not include the American equivalent for "Medium Oatmeal". Medium
oatmeal is used in her recipes for Parkin and oatmeal scones. Can someone
tell me what the American equivalent would be for "Medium Oatmeal"?
I have the following types of oatmeal:
Old Fashioned Rolled
Steel cut
Stone ground
Thanks in advance.
Margarete
rlwo...@students.wisc.edu
Micheil Rob Mac Phàdruig
I'm not familiar with the oatmeals you cited, Margarete, but Medium is
just that - not coarse, not fine, so pick the one you have that fits
that description best.
Měcheil Rob MacPhŕdruig
Drůidh:duine-uasal
Jack Campin
rlwo...@students.wisc.edu (R. L. Worthington) writes:
> A Feast of Scotland by Janet Warren [...] did not include the American
> equivalent for "Medium Oatmeal". Medium oatmeal is used in her recipes
> for Parkin and oatmeal scones. Can someone tell me what the American
> equivalent would be for "Medium Oatmeal"?
> I have the following types of oatmeal:
> Old Fashioned Rolled
> Steel cut
> Stone ground
It could be either of the last two - it doesn't describe the technology
but the result. It should have small, soft but visible granules, maybe
1mm; "pinhead" oatmeal is coarser (granules about 2mm across) and fine
oatmeal is flour-like.
-----------------------------------------------------------------------------
Jack Campin ja...@purr.demon.co.uk
T/L, 2 Haddington Place, Edinburgh EH7 4AE, Scotland (+44) 131 556 5272
--------------------- Save Scunthorpe from Censorship ---------------------
hagg...@moo.u.gwelf
Jack Campin <ja...@purr.demon.co.uk> wrote:
:rlwo...@students.wisc.edu (R. L. Worthington) writes:
:> A Feast of Scotland by Janet Warren [...] did not include the American
:> equivalent for "Medium Oatmeal". Medium oatmeal is used in her recipes
:> for Parkin and oatmeal scones. Can someone tell me what the American
:> equivalent would be for "Medium Oatmeal"?
:> I have the following types of oatmeal:
:> Old Fashioned Rolled
:> Steel cut
:> Stone ground
:It could be either of the last two - it doesn't describe the technology
:but the result. It should have small, soft but visible granules, maybe
:1mm; "pinhead" oatmeal is coarser (granules about 2mm across) and fine
:oatmeal is flour-like.
Medium oatmeal is also one of the best things with which you can coat
mackeral and herring before you fry it.
Rolled oats is for some kind of breakfast cereal (not porridge) AFAIK.
Scotty
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=======================================================
Michael Wade
In article <5g72a8$1...@ccshst05.cs.uoguelph.ca>, hagg...@moo.u.gwelf
writes
>
>
>Medium oatmeal is also one of the best things with which you can coat
>mackeral and herring before you fry it.
>
with gooseberry sauce?
--
Mike
Susan Cameron Ennis
Micheil Rob Mac Phŕdruig <mik...@backhaulnet.com> wrote in article
<5g4lq4$ums$1...@noc.van.hookup.net>...
> rlwo...@students.wisc.edu (R. L. Worthington) wrote:
>
> >Greetings..."Medium Oatmeal". Medium
> >oatmeal is used in her recipes for Parkin and oatmeal scones. Can
someone
> >tell me what the American equivalent would be for "Medium Oatmeal"?
>
> >I have the following types of oatmeal:
> >Old Fashioned Rolled
> >Steel cut
> >Stone ground
>
> >Thanks in advance.
> >Margarete
> >rlwo...@students.wisc.edu
>
> I'm not familiar with the oatmeals you cited, Margarete, but Medium is
> just that - not coarse, not fine, so pick the one you have that fits
> that description best.
>
> Měcheil Rob MacPhŕdruig
> Drůidh:duine-uasal
>
>
Dear Margarete,
The Quaker Old Fashioned might work, but I would use the stone ground
because they're thicker. Definitely not "Instant"--those are rolled the
thinnest. :)
Susan
Micheil Rob Mac Phàdruig
Michael Wade
In article <5gam11$f4$1...@noc.van.hookup.net>, =?iso-8859-1?q?Micheil_Rob_
Mac_Ph=E0druig?= <mik...@backhaulnet.com> writes
>
>>Tush. Why fry a mackeral when you can bake it in the oven and serve it
>>with gooseberry sauce?
>
>
>You're sick, Wade. Sick, sick, SICK!
>
>
horseradish. Why else do you think I would recommend gooseberry in this
regard?
Do you take me for a fool?
--
Mike
hagg...@moo.u.gwelf
Micheil Rob Mac Phàdruig <mik...@backhaulnet.com> wrote:
:Michael Wade <cel...@mwade.demon.co.uk> wrote:
:>In article <5g72a8$1...@ccshst05.cs.uoguelph.ca>, hagg...@moo.u.gwelf
:>writes
:>>
:>>
:>>Medium oatmeal is also one of the best things with which you can coat
:>>mackeral and herring before you fry it.
:>>
:>Tush. Why fry a mackeral when you can bake it in the oven and serve it
:>with gooseberry sauce?
:You're sick, Wade. Sick, sick, SICK!
So true ... he must have been reading too many French cookbooks :)
Greggi
mik...@backhaulnet.com (Micheil Rob Mac Phŕdruig) wrote:
>Michael Wade <cel...@mwade.demon.co.uk> wrote:
>>In article <5g72a8$1...@ccshst05.cs.uoguelph.ca>, hagg...@moo.u.gwelf
>>writes
>>>
>>>
>>>Medium oatmeal is also one of the best things with which you can coat
>>>mackeral and herring before you fry it.
>>>
>>Tush. Why fry a mackeral when you can bake it in the oven and serve it
>>with gooseberry sauce?
>You're sick, Wade. Sick, sick, SICK!
>Měcheil Rob MacPhŕdruig
>Drůidh:duine-uasal
Does that mean you don't want my recipie for fried codfish tongues???
Greggi
Micheil Rob Mac Phàdruig
Michael Wade <cel...@mwade.demon.co.uk> wrote:
>In article <5gam11$f4$1...@noc.van.hookup.net>, =?iso-8859-1?q?Micheil_Rob_
>Mac_Ph=E0druig?= <mik...@backhaulnet.com> writes
>>
>>>Tush. Why fry a mackeral when you can bake it in the oven and serve it
>>>with gooseberry sauce?
>>
>>
>>You're sick, Wade. Sick, sick, SICK!
>>
>>
>Some contrasting flavours marry well together: pork and apple, beef and
>horseradish. Why else do you think I would recommend gooseberry in this
>regard?
>Do you take me for a fool?
Not always. I'll try it. Try my own special treat; sausages smeared
with marmalade. Delicious! When I was a kid at school in Edinburgh,
we had a touring Canadian rugby team spend a week with us. One told me
that the school sausages, made from rotted jackal, would taste much
better smeared with marmalade. An old Canadian custom, he swore. He
was right about the flavour - it tasted great!
Years later, when I arrived in Canada after years of telling people to
try my authentic Canadian taste, to my amazement nobody had heard of
sausages smeared with marmalade. So I started to spread the word and
now dozens of Canadians smear their sausages with marmalade. Try it -
it really improves the taste!
Here are two recipes I picked up in Africa that you might like to try.
TOMATO SALAD
1-1/2 lbs firm tomatoes, sliced
1 red Italian or large mild onion, chopped, or scallions, chopped
(Red Italian onion tastes best, IMHO)
2 tablespoons finely chopped parsley
1/2 teaspoon ground cumin
DRESSING
1 tablespoon lemon juice or vinegar
3 tablespoons olive oil
1 - 2 cloves garlic, crushed
Salt and black pepper
Extra flavourings:
fresh or dried mint
fresh coriander/Chinese parsley/cilantro (same herb/local names)
METHOD
It is not necessary to skin the tomatoes.
Arrange sliced tomatoes in overlapping rows on a serving dish.
Sprinkle with chopped onion/scallions, chopped parsley and cumin.
Gently pour mixed dressing over them. Let sit for a few minutes to
allow juices to soak in, then serve.
BRIK
This requires a certain skill and fast handiwork, so if it doesn't
turn out perfectly at first, persevere!
Buy some Filo pastry. This are very thin sheets of pastry used for
applestrudel and baklava which dries out very fast, so once you open
and unroll the pack it's best to cover it with a damp cloth.
Heat about 2 - 3 inches of peanut or other oil in a pan; about the
depth you'd use for making chips (French fries).
Fold a single sheet of the Filo so you can fold it after breaking an
egg into it to seal it completely; sprinkle with salt, pepper and dill
weed, fold over, and dump into hot oil. When pastry browns, remove
with a slotted spoon and serve.
The trick is to balance the oil heat so that as the pastry browns, the
egg cooks through. Not full heat; not too cool. Ideally, the white
will be hard, the yolk soft.
Once you master this, you can add spinach, feta cheese, lemon juice
and any other taste you like. It's a difficult dish, but I had it
cooked for me originally by a Berber lady on an oil drum with holes
punched in the sides, filled with sand and petrol (gasoline) poured in
to create a flickering flame; the cooking pan being an old frying pan;
and it tasted fantastic! So if you're standing in a European kitchen,
there's no excuse for not getting it right with a little practice.
And because I love you dearly, here's a recipe for Greek Tsadziki,
which I call Cacik (Ja-jeek) because I learned it in Turkey. It goes
well with souvlaki, or it can be eaten as a dip with pita bread.
1 large cucumber, (or two small) peeled and diced.
salt
2 - 3 cloves garlic
2 cups yogurt
white pepper
1 tablespoon dried crushed mint or 3 tablespoons finely chopped fresh
mint, or to taste
Additional dried mint, to garnish.
Sprinkle the diced cucumber with salt and leave in a colander to drain
for half an hour. I use two layers of absorbent household towel to
achieve the same effect; the salted cucumber in between. The towel
soaks up the excess water. Chop the garlic finely; add a little salt;
use more than 3 cloves if you like. Mix a few tablespoons of the
yogurt with the garlic, then add the mixture to the rest of the yogurt
and mix well.
Add more salt and pepper to taste. Finally add the mint. Drain the
cucumbers and mix with the yogurt dressing.
Pour into a serving dish and decorate with more mint.
Micheil Rob Mac Phàdruig
gre...@ime.net (Greggi) wrote:
>mik...@backhaulnet.com (Micheil Rob Mac Phŕdruig) wrote:
>>Michael Wade <cel...@mwade.demon.co.uk> wrote:
>>>In article <5g72a8$1...@ccshst05.cs.uoguelph.ca>, hagg...@moo.u.gwelf
>>>writes
>>>>
>>>>
>>>>Medium oatmeal is also one of the best things with which you can coat
>>>>mackeral and herring before you fry it.
>>>>
>>>Tush. Why fry a mackeral when you can bake it in the oven and serve it
>>>with gooseberry sauce?
>>You're sick, Wade. Sick, sick, SICK!
>>Měcheil Rob MacPhŕdruig
>>Drůidh:duine-uasal
>Does that mean you don't want my recipie for fried codfish tongues???
>Greggi
For you, Greggi, I'd eat anything you offered me...
Alan Craig
> >>
> >Tush. Why fry a mackeral when you can bake it in the oven and serve it
> >with gooseberry sauce?
>
> You're sick, Wade. Sick, sick, SICK!
>
> Měcheil Rob MacPhŕdruig
> Drůidh:duine-uasal
And here we were being lead to believe that
Měcheil was a top notch linguist. The french
for `gooseberry' is `groseille a maquereau'
Alan
Michael Wade
In article <332E78...@durham.ac.uk>, Alan Craig
<alan....@durham.ac.uk> writes
Quite correct Alan.
And, as you may be aware, only the other day one of Britain's aspiring
meister chefs recommended mackeral with gooseberry sauce in the food
column of that revisionist rag, the Manchester Guardian. I say
'aspiring' because the klutz recommeded grilling rather than baking them
quickly in a hot oven, wrapped in loose foil parcels, as the true
gourmand is wont to do.
But this is mere quibbling: as usual, scs was first with the news on
fish.
Now, what about pan fried scallops with garlic? They used to be on the
menu at the Doric in Edinburgh for a very decent price, and excellent
they were too. A green salad, some crusty bread and a crisp white wine
- my word, it was heaven!
--
Mike
Micheil Rob Mac Phàdruig
Alan Craig <alan....@durham.ac.uk> wrote:
>Micheil Rob Mac Phŕdruig wrote:
>>
>> Michael Wade <cel...@mwade.demon.co.uk> wrote:
>>
>> >>
>> >Tush. Why fry a mackeral when you can bake it in the oven and serve it
>> >with gooseberry sauce?
>>
>> You're sick, Wade. Sick, sick, SICK!
>>
>> Měcheil Rob MacPhŕdruig
>> Drůidh:duine-uasal
>And here we were being lead to believe that
>Měcheil was a top notch linguist. The french
>for `gooseberry' is `groseille a maquereau'
Let me remind you Alan, that maquereau also means a pimp. So what
we're talking about is "Pimp's Currant"; nothing I'd want to serve my
maiden aunt. (Pause for official shock and politically-correct
rejection of Alan's distasteful and unwelcome suggestion.)
And BTW, would `groseille a maquereau' be related to the famous
English dish, "Gooseberry Fool"?
Greggi
>>Does that mean you don't want my recipie for fried codfish tongues???
>>Greggi
>For you, Greggi, I'd eat anything you offered me...
>Měcheil Rob MacPhŕdruig
>Drůidh:duine-uasal
The mind boggles, and dinner's at eight.
Greggi
Alan Blacklock
Michael Wade wrote:
> Now, what about pan fried scallops with garlic? They used to be on the
> menu at the Doric in Edinburgh for a very decent price, and excellent
> they were too. A green salad, some crusty bread and a crisp white wine
> - my word, it was heaven!
>
Hate to disagree with you but heaven is defined as standing on the after
deck opening the scallops, eating them raw but garnished with freshly
caught squid that has been sizzled in garlic oil for ten seconds.
Somehow you don't mind that you are still in the wetsuit and there
several other 'gannets' around you. Mmmmmmmmmmmmmmmmmm.......
Alan
Stephen Hamilton
Alan Blacklock <a.bla...@niwa.cri.nz> wrote in article
<3331DE...@niwa.cri.nz>...
>
> Hate to disagree with you but heaven is defined as standing on the
after
> deck opening the scallops, eating them raw but garnished with
freshly
> caught squid that has been sizzled in garlic oil for ten seconds.
> Somehow you don't mind that you are still in the wetsuit and there
> several other 'gannets' around you. Mmmmmmmmmmmmmmmmmm.......
>
> Alan
>
>
Alan
you remind me of when I was stationed in Alaska. We used to dive for
Dungeness crabs, turning them over to check their sex (the females we
left alone to spawn) and stuffing suitably sized males into a net
bag. The entire island was (and I guess still is) an indian
reservation for the Tsimpsian tribe. Due to a lack of judgement by
one young man regarding a dispute over a local girl and the
subsequent defiling of a local totem, no "non-native American"
meaning us could hunt, trap or fish within 300 yds of the island.
They never mentioned diving.
To complicate matters, one of the night security guards was a
civilian from the local village. Ed was very happy to give us his
unofficial sanction when we steamed and buttered those crabs and
invited him to sit down for a feast. He'd even take a small load of
them home to his family, a very thoughtful action on his part.
That water was cold and required a 3/8" wetsuit but those were the
days!
One day my partner, again a local, bade me to "stop the truck quick"
whereupon he climbed out and picked up a couple of rocks. There
beside the road was an adult pheasant, just staring at Victor as he
slowly sauntered up to about ten feet away, never once looking at the
bird. He threw a rock, knocking that pheasant over, ran to it and
twisted its neck. "Well" he said happily, climbing back in the
truck, "The wife will be glad to see me tonight!"
If ever a place existed of wild lovely beauty, the Alaska I remember
must be ranked at the top.
Your American cousin
Stephen
Rusty Celt
Alan Blacklock wrote:
> Hate to disagree with you but heaven is defined as standing on the after
> deck opening the scallops, eating them raw but garnished with freshly
> caught squid that has been sizzled in garlic oil for ten seconds.
> Somehow you don't mind that you are still in the wetsuit and there
> several other 'gannets' around you. Mmmmmmmmmmmmmmmmmm.......
Bad, BAD Alan! You just had to start talking like this when I'm stuck
eating cold pizza, didn't you? Using the garden hose to simulate sea
spray doesn't work either. (sigh)
Rusty
Micheil Rob Mac Phàdruig
Alan Blacklock <a.bla...@niwa.cri.nz> wrote:
>Michael Wade wrote:
>> Now, what about pan fried scallops with garlic? They used to be on the
>> menu at the Doric in Edinburgh for a very decent price, and excellent
>> they were too. A green salad, some crusty bread and a crisp white wine
>> - my word, it was heaven!
>>
>Hate to disagree with you but heaven is defined as standing on the after
>deck opening the scallops, eating them raw but garnished with freshly
>caught squid that has been sizzled in garlic oil for ten seconds.
>Somehow you don't mind that you are still in the wetsuit and there
>several other 'gannets' around you. Mmmmmmmmmmmmmmmmmm.......
>Alan
Stop it, Alan or I'll have you barred from s.c.s. for making me drool
on my keyboard! Would you believe I regularly buy those huge green
mussels from New Zealand, right here on the Vancouver dockside. Keep
sending 'em, kiddo!
I was at the docks with my grandson a few months ago and a fishing
boat came in laden with tiny shrimp. The captain was a tough little
Vietnamese lady; I got chatting with her and before you could say
"Jack Robinson" she produced a bucket full of shrimps and we sat and
ate them raw, dipped in a sauce she got from the galley - delicious!
The king of tastes here are abalone (very hard to get now because of
overfishing), sockeye salmon, albacore tuna - the fatty belly is the
ultimate sushi - and sea urchin, my very favourite.
Because Vancouver is a major immigration destination for people from
all over the world, you can choose the culture you want to live in.
Cafe au lait with Danish pastries for breakfast - a bowl of borsht for
lunch followed by perogies with sour cream - a snack of sushi during
the afternoon - a brilliant Italian cioppino or a feed of Greek
souvlaki for supper - and then some Chinese noodles with barbecued
duck after the theatre - God, I wouldn't swap this city for all the
tea in China!
And when I get homesick, Scottish loaves, potato farrs, oatcakes,
Aryshire bacon - there are several restaurants here which specialize
in Scottish cuisine; God knows how many Scottish shops; butchers,
bakeries - then a quick pass by the Belgian chocolate shop followed by
a couple of Taliskers chased with Guinness at my favourite pub, along
with a few cheroots from the Greek lady who runs the wee tobacco store
in the market...
Do you wonder I religiously try to cycle ten miles a day!
Rusty Celt
Micheil Rob Mac Phŕdruig wrote:
>
>
> Stop it, Alan or I'll have you barred from s.c.s. for making me drool
> on my keyboard! Would you believe I regularly buy those huge green
> mussels from New Zealand, right here on the Vancouver dockside. Keep
> sending 'em, kiddo!
And then alot of indecent rotten food dribble... Grrrrrrrrr......
You are now responsible for all clean up of the cold pizza that I've
tossed across the room!
> Do you wonder I religiously try to cycle ten miles a day!
May all your scrumpie turn to vinegar!
Rusty
Micheil Rob Mac Phàdruig
gre...@ime.net (Greggi) wrote:
>mik...@backhaulnet.com (Micheil Rob Mac Phŕdruig) wrote:
>>gre...@ime.net (Greggi) wrote:
>>>Does that mean you don't want my recipie for fried codfish tongues???
>>>Greggi
>>For you, Greggi, I'd eat anything you offered me...
>>Měcheil Rob MacPhŕdruig
>>Drůidh:duine-uasal
>The mind boggles, and dinner's at eight.
>Greggi
<I think a closed mouth is the best policy at this point...>
Sandy
Micheil Rob Mac Ph=E0druig wrote:
> =
> Alan Blacklock <a.bla...@niwa.cri.nz> wrote:
> =
> >Michael Wade wrote:
> =
> >> Now, what about pan fried scallops with garlic? They used to be on th=
e
> >> menu at the Doric in Edinburgh for a very decent price, and excellent
> >> they were too. A green salad, some crusty bread and a crisp white win=
e
> >> - my word, it was heaven!
> >>
> >Hate to disagree with you but heaven is defined as standing on the after=
> >deck opening the scallops, eating them raw but garnished with freshly
> >caught squid that has been sizzled in garlic oil for ten seconds.
> >Somehow you don't mind that you are still in the wetsuit and there
> >several other 'gannets' around you. Mmmmmmmmmmmmmmmmmm.......
> =
> >Alan
> =
> Stop it, Alan or I'll have you barred from s.c.s. for making me drool
> on my keyboard! Would you believe I regularly buy those huge green
> mussels from New Zealand, right here on the Vancouver dockside. Keep
> sending 'em, kiddo!
> =
> I was at the docks with my grandson a few months ago and a fishing
> boat came in laden with tiny shrimp. The captain was a tough little
> Vietnamese lady; I got chatting with her and before you could say
> "Jack Robinson" she produced a bucket full of shrimps and we sat and
> ate them raw, dipped in a sauce she got from the galley - delicious!
> =
> The king of tastes here are abalone (very hard to get now because of
> overfishing), sockeye salmon, albacore tuna - the fatty belly is the
> ultimate sushi - and sea urchin, my very favourite.
> =
> Because Vancouver is a major immigration destination for people from
> all over the world, you can choose the culture you want to live in.
> =
> Cafe au lait with Danish pastries for breakfast - a bowl of borsht for
> lunch followed by perogies with sour cream - a snack of sushi during
> the afternoon - a brilliant Italian cioppino or a feed of Greek
> souvlaki for supper - and then some Chinese noodles with barbecued
> duck after the theatre - God, I wouldn't swap this city for all the
> tea in China!
> =
> And when I get homesick, Scottish loaves, potato farrs, oatcakes,
> Aryshire bacon - there are several restaurants here which specialize
> in Scottish cuisine; God knows how many Scottish shops; butchers,
> bakeries - then a quick pass by the Belgian chocolate shop followed by
> a couple of Taliskers chased with Guinness at my favourite pub, along
> with a few cheroots from the Greek lady who runs the wee tobacco store
> in the market...
> =
> Do you wonder I religiously try to cycle ten miles a day!
> =
> M=ECcheil Rob MacPh=E0druig
> Dr=F9idh:duine-uasal
When is Dinner? A little of everything is expected. I am not hard to =
please.
Sandy
Micheil Rob Mac Phàdruig
Rusty Celt <rus...@exis.net> wrote:
>Micheil Rob Mac Phŕdruig wrote:
>>
>> Alan Blacklock <a.bla...@niwa.cri.nz> wrote:
>>
>> Stop it, Alan or I'll have you barred from s.c.s. for making me drool
>> on my keyboard! Would you believe I regularly buy those huge green
>> mussels from New Zealand, right here on the Vancouver dockside. Keep
>> sending 'em, kiddo!
>And then alot of indecent rotten food dribble... Grrrrrrrrr......
>You are now responsible for all clean up of the cold pizza that I've
>tossed across the room!
>> Do you wonder I religiously try to cycle ten miles a day!
>May all your scrumpie turn to vinegar!
>Rusty
It did - it rusted!
Alan Blacklock
Sandy wrote:
Snippety snip....
> >
> > And when I get homesick, Scottish loaves, potato farrs, oatcakes,
> > Aryshire bacon - there are several restaurants here which specialize
> > in Scottish cuisine; God knows how many Scottish shops; butchers,
> > bakeries - then a quick pass by the Belgian chocolate shop followed by
> > a couple of Taliskers chased with Guinness at my favourite pub, along
> > with a few cheroots from the Greek lady who runs the wee tobacco store
> > in the market...
> >
> > Do you wonder I religiously try to cycle ten miles a day!
> >
> > Měcheil Rob MacPhŕdruig
> > Drůidh:duine-uasal
>
> When is Dinner? A little of everything is expected. I am not hard to
> please.
>
> Sandy
Me too....except for the cycling bit. Oh and can I bring a friend..?
One of our simpler pleasures here at the moment is to have dinner at a
friends house each friday evening. It is great fun having a bunch of
like minded people around, all chatting away and evrybody mucking in to
help prepare the meal. Lots of conversation and much ribbing of each
othrs background be it their profession or country of origin. Good
natured banter amongst friends who value each others friendship....
reminds me of this newsgroup really.
Mind you there are some in the NG who I would not invite home to
tea..8-}
Reviewing the venom and vitriol that has been a recent feature of this
group reminds me of a phrase my Mum used to say.....
"If you cannot be civil to each other be quiet"
Just my two pence worth
Alan
Micheil Rob Mac Phàdruig
Sandy <ga...@worldnet.att.net> wrote:
>> And when I get homesick, Scottish loaves, potato farrs, oatcakes,
>> Aryshire bacon - there are several restaurants here which specialize
>> in Scottish cuisine; God knows how many Scottish shops; butchers,
>> bakeries - then a quick pass by the Belgian chocolate shop followed by
>> a couple of Taliskers chased with Guinness at my favourite pub, along
>> with a few cheroots from the Greek lady who runs the wee tobacco store
>> in the market...
>When is Dinner? A little of everything is expected. I am not hard to =
>please.
You know you are always welcome at my table, Miss Douglass as was!
mrsa...@aol.com
In article <5gt5lg$inp$1...@noc.van.hookup.net>, mik...@backhaulnet.com (Micheil Rob Mac Phŕdruig) writes:
>Stop it, Alan or I'll have you barred from s.c.s. for making me drool
>on my keyboard! Would you believe I regularly buy those huge green
>mussels from New Zealand, right here on the Vancouver dockside. Keep
>sending 'em, kiddo!
>
>I was at the docks with my grandson a few months ago and a fishing
>boat came in laden with tiny shrimp. The captain was a tough little
>Vietnamese lady; I got chatting with her and before you could say
>"Jack Robinson" she produced a bucket full of shrimps and we sat and
>ate them raw, dipped in a sauce she got from the galley - delicious!
>
>The king of tastes here are abalone (very hard to get now because of
>overfishing), sockeye salmon, albacore tuna - the fatty belly is the
>ultimate sushi - and sea urchin, my very favourite.
>
>Because Vancouver is a major immigration destination for people from
>all over the world, you can choose the culture you want to live in.
>
>Cafe au lait with Danish pastries for breakfast - a bowl of borsht for
>lunch followed by perogies with sour cream - a snack of sushi during
>the afternoon - a brilliant Italian cioppino or a feed of Greek
>souvlaki for supper - and then some Chinese noodles with barbecued
>duck after the theatre - God, I wouldn't swap this city for all the
>tea in China!
>
>And when I get homesick, Scottish loaves, potato farrs, oatcakes,
>Aryshire bacon - there are several restaurants here which specialize
>in Scottish cuisine; God knows how many Scottish shops; butchers,
>bakeries - then a quick pass by the Belgian chocolate shop followed by
>a couple of Taliskers chased with Guinness at my favourite pub, along
>with a few cheroots from the Greek lady who runs the wee tobacco store
>in the market...
>
>Do you wonder I religiously try to cycle ten miles a day!
>
>Měcheil Rob MacPhŕdruig
>Drůidh:duine-uasal
Micheil it sounds like there are a lot of diverse cultures in Vancouver, is that like all of the multiculturalsime I have been reading about?? Hear was me thinking that was only in Edeenbarra after all the posts telling us and the Americans what the multiculturalisme was REALLY like. My, My does that mean that all the Greeks, Rusians, Slavs, Poles, French, Indians, Asians, Pacistanies, Africans etc., I got to know in Montreal and Ottawa etc., were not native to Canada and had at some point been imported. Imagine that me in the middle of all that multicultural activity and nobody told me. Oh well I'm off for a bagel, tomato, onion cream cheese and locks. You canna beat good old Scottish food can you.
Dave M.
Chris Engel
In article <19970327130...@ladder01.news.aol.com>,
mrsa...@aol.com () wrote:
> In article <5gt5lg$inp$1...@noc.van.hookup.net>, mik...@backhaulnet.com
> (Micheil Rob Mac Phàdruig) writes:
>
> >Stop it, Alan or I'll have you barred from s.c.s. for making me drool
> >on my keyboard! Would you believe I regularly buy those huge green
> >mussels from New Zealand, right here on the Vancouver dockside. Keep
> >sending 'em, kiddo! ....snip
I must agree with Michael. I'm not a city person at all, but having spent
a short time in Vancouver I found it to be one of the most cosmopolitan
places I've ever been with a wonderful, relaxed atmosphere and plenty to
keep both visitor and citizen occupied. Granville Island,
Lonsdale Quay, the vast shopping malls and Stanley Park all give
the city a vibrant and fresh feel. Chinatown (the second largest Chinese
quarter in America) was both a cultural and gastronomic adventure. We were
the only non-chinese in one restaurant we visited!
If I had to live in a city it would be a hard choice between Edinburgh,
Florence and Vancouver but I guess Vancouver gets it on sheer landscape
beauty alone.
Chris
The Scottish Gold Collection
------------------------------------
Jewellery made from rare gold panned in
Scotland's mountains and glens
http://www.ssynth.co.uk/grampian/milne/
Micheil Rob Mac Phàdruig
mrsa...@aol.com wrote:
>In article <5gt5lg$inp$1...@noc.van.hookup.net>, mik...@backhaulnet.com (Micheil Rob Mac Phŕdruig) writes:
>>Stop it, Alan or I'll have you barred from s.c.s. for making me drool
>>on my keyboard! Would you believe I regularly buy those huge green
>>mussels from New Zealand, right here on the Vancouver dockside. Keep
>>sending 'em, kiddo!
>>
I feel the same way, every time I dust a little curry powder over my
haggis before emptying the chutney bottle on top and then dunking the
first forkful in a little sweet-and-sour sauce...
Craig Cockburn
Ann an sgriobhainn <E7qwG...@cix.compulink.co.uk>, sgriobh Chris Engel
<cen...@cix.compulink.co.uk>
>I must agree with Michael. I'm not a city person at all, but having spent
>a short time in Vancouver I found it to be one of the most cosmopolitan
>places I've ever been with a wonderful, relaxed atmosphere and plenty to
>keep both visitor and citizen occupied. Granville Island,
>Lonsdale Quay, the vast shopping malls and Stanley Park all give
>the city a vibrant and fresh feel. Chinatown (the second largest Chinese
>quarter in America) was both a cultural and gastronomic adventure. We were
>the only non-chinese in one restaurant we visited!
>
welcome when I dropped in to say hi to the Vancouver Gaelic choir a few
years ago.
--
Craig Cockburn ("coburn"), Du\n E/ideann, Alba. (Edinburgh, Scotland)
http://www.scot.demon.co.uk/ E-mail: cr...@scot.demon.co.uk
Sgri\obh thugam 'sa Gha\idhlig ma 'se do thoil e.
Charles Mcgregor
In message <5hk8s0$imc$1...@noc.van.hookup.net>
mik...@backhaulnet.com (Micheil Rob Mac Ph druig) writes:
> mrsa...@aol.com wrote:
> >In article <5gt5lg$inp$1...@noc.van.hookup.net>,
> >>M cheil Rob MacPh druig
> >>Dr idh:duine-uasal
> >Micheil it sounds like there are a lot of diverse cultures
> >in Vancouver, is that like all of the multiculturalsime I
> >have been reading about?? Hear was me thinking that was only in
> >Edeenbarra after all the posts telling us and the Americans what the
> >multiculturalisme was REALLY like. My, My does that mean that all the
> >Greeks, Rusians, Slavs, Poles, French, Indians, Asians, Pacistanies,
> >Africans etc., I got to know in Montreal and Ottawa etc., were not
> >native to Canada and had at some point been imported. Imagine that me
> >in the middle of all that multicultural activity and nobody told me.
> >Oh well I'm off for a bagel, tomato, onion cream cheese and locks. You
> >canna beat good old Scottish food can you.
> >Dave M.
> I feel the same way, every time I dust a little curry powder over my
> haggis before emptying the chutney bottle on top and then dunking the
> first forkful in a little sweet-and-sour sauce...
Puleese!... If I'm not fed up with hearing culinary or sartorial posts.
These get tagged to the bottom of what constitutes a culture, *if at all*.
What is really important culturally is the Ethos, Literature, Music, Art,
History and Language.
There are other things I would include on the list before those two, e.g.s
religion, football.
regards
chic