John Cushnie dies
Pam Moore
never be the same again. His humour was unique. He had great
knowledge too.
Pam in Bristol
Jo...@underthewagon.net
Indeed. After a heart attack according to the Beeb, but at what age?
Regards
JonH
June Hughes
Mike
<Jo...@Underthewagon.net> wrote in message
news:ja4sj55ng3i1lrsrf...@4ax.com...
""Cushnie, who was believed to be in his late sixties"".
--
Mike
The Royal Naval Electrical Branch Association
www.rneba.org.uk
Luxury Self Catering on the Isle of Wight?
www.shanklinmanormews.co.uk
Dave Hill
> <J...@Underthewagon.net> wrote in message
Christina Websell
"Pam Moore" <nospam...@yahoo.co.uk> wrote in message
news:idvrj59qb5ki52l79...@4ax.com...
> Have you heard the latest news that John Cushnie has died? GQT will
> never be the same again. His humour was unique. He had great
> knowledge too.
>
Who was he?
Mikey
http://www.bbc.co.uk/programmes/b006qp2f
Rusty Hinge
A great loss, but they said that about Fred Loades and others.
There's no dearth of characters in the gardening plot. He'll be missed
sorely, thobut.
--
Rusty
Rusty Hinge
> Jo...@Underthewagon.net wrote:
>> Indeed. After a heart attack according to the Beeb, but at what age?
>
> 66, apparently.
>
Wot ho, Anne.
Report on progress - the hop had enough cones last year to make about a
bottle of beer.
High hopes for this year innit.
--
Rusty
Rusty Hinge
> Rusty Hinge <rusty...@foobar.girolle.co.uk> wrote:
>> Wot ho, Anne.
>
>> Report on progress - the hop had enough cones last year to make
>> about a bottle of beer.
>
>> High hopes for this year innit.
>
> you get a good brew going, and I'll be down for a sample! ;-)
>
> I might even bring some of "Scotland's Finest" with me...
>
Haggis?
Got any seeds?
(Nearly finished a bottle of Big Peat and not got a lot of Linkwood left...)
Also nearly finished making a kilt belt from a strip of stout leather
(3�" wide) and the brasswork from a turnip^h^h^h^baldric made to be worn
on one occasion only by an ossifer during Queen Victoria's visit to a
small private regiment in Bredalbane. I bought the buckle, slider-loop
and finial in Killin in 1960. Might just wear it (and the rest!) should
you do so.
You might have to make do with Douglas, the Buchanan flappything isn't
afforded yet innit, ye ken.
There might even be bananas by the time hops are picked, (t)oasted, used
as flavouring and then brewed and matured.
--
Rusty
Gopher
<amyg...@zetnet.co.uk> writes
>Rusty Hinge <rusty...@foobar.girolle.co.uk> wrote:
>
>> Anne Welsh Jackson wrote:
>> > Rusty Hinge <rusty...@foobar.girolle.co.uk> wrote:
>> >
>> > I might even bring some of "Scotland's Finest" with me...
>> >
>> Haggis?
>> Got any seeds?
>
>
>> (Nearly finished a bottle of Big Peat and not got a lot of Linkwood left...)
>
>
>> Also nearly finished making a kilt belt from a strip of stout leather
>> (3�" wide) and the brasswork from a turnip^h^h^h^baldric made to be worn
>> on one occasion only by an ossifer during Queen Victoria's visit to a
>> small private regiment in Bredalbane. I bought the buckle, slider-loop
>> and finial in Killin in 1960. Might just wear it (and the rest!) should
>> you do so.
>
>> You might have to make do with Douglas, the Buchanan flappything isn't
>> afforded yet innit, ye ken.
>
>as an explosion in a paint factory, IMO. Gey sair on the een, an' aa!
>
>> There might even be bananas by the time hops are picked, (t)oasted,
>> used as flavouring and then brewed and matured.
>
>
Anna, with strong Islay connections I can only endorse your
Bunnahabhain, Bruichladdich and Ardbeg selection - although I note the
absence of several other single malts from that glorious island.
Notwithstanding - bliadhna mhath ur!!
--
Gopher .... I know my place!
Gopher
>
>> >I've only got Bunnahabhain, Bruichladdich, and Ardbeg in stock ATM...
>> >
>> Bunnahabhain, Bruichladdich and Ardbeg selection - although
>> I note the absence of several other single malts from that glorious
>> island. Notwithstanding - bliadhna mhath ur!!
>
>Laphroaig, and Bowmore... Yes, he (and several friends) did have
>"bliadhna mhath ur"!! ;-)
>
Aaaah .... Bowmore! The round church and the distillery at either end of
Main Street. But the church is on the high ground looking down on the
other. Such perfect symmetry :-))
alan.holmes
"Rusty Hinge" <rusty...@foobar.girolle.co.uk> wrote in message
news:hho12i$mov$1...@news.eternal-september.org...
> Anne Welsh Jackson wrote:
>> Rusty Hinge <rusty...@foobar.girolle.co.uk> wrote:
>>> Wot ho, Anne.
>>
>>> Report on progress - the hop had enough cones last year to make about a
>>> bottle of beer.
>>
>>> High hopes for this year innit.
>>
>> Good news, that she survived the trip south. Let me know when you get a
>> good brew going, and I'll be down for a sample! ;-)
>>
>> I might even bring some of "Scotland's Finest" with me...
> Haggis?
>
> Got any seeds?
If anyone has any seeds for haggis I would love some!
Alan
Mike
"alan.holmes" <alan.h...@somewhere.net> wrote in message
news:Rfp0n.34268$0%7.2...@newsfe27.ams2...
'SEEDS?'
'PLANT?'
'HAGGIS?'
Every educated person knows that a Haggis is a four legged animal which runs
round the mountains of Scotland. It has longer legs on one side to keep it
on a level plain. The 'Clockwise' Haggis has legs long on the left, shorter
on the right, the 'Anticlockwise' Haggis, rarer and more of a delicacy, has
its longer legs on the right side.
It doesn't have to be grown, it's HUNTED.
And I am South of ALL borders
Rusty Hinge
/snip/
>
> I can live with the Douglas. The Buchanan is like nothing so much
> as an explosion in a paint factory, IMO. Gey sair on the een, an' aa!
Depends - the veggie-dyed one is to die for - all olive greens, russets,
bracken and a little plum.
I've a breacan in mind which is genuinely old though, and predominently
green.
I wouldn't have the puke in a jam factory as a shroud...
(see http:www//girolle.co.uk/hinge1.html )
>
>> There might even be bananas by the time hops are picked, (t)oasted,
>> used as flavouring and then brewed and matured.
>
> I'm in no hurry. I've got a lot on my plate at present, as you know...
>
Aye...
--
Rusty
Rusty Hinge
> Anna, with strong Islay connections I can only endorse your
> Bunnahabhain, Bruichladdich and Ardbeg selection - although I note the
> absence of several other single malts from that glorious island.
> Notwithstanding - bliadhna mhath ur!!
Be very careful with your typos!
My Big Peat (alas a deid-yin noo) was a blend of malts (vatting,
Sirley?) distilled in/at Ardbeg, Caol Ila, Bowmore and Port Ellen.
Taken t its bottled strength of 46% you are immediately hit by the
phenols, especially those of Ardbeg.
Add a touch of (proper) water, and the flavour is predominantly of Caol Ila.
I take it without water beause of this...
Sl�inte.
--
Rusty
Rusty Hinge
>
> There was more, but "himself" drank it. He's particularly partial to
> Laphroaig, and Bowmore... Yes, he (and several friends) did have
> "bliadhna mhath ur"!! ;-)
>
are as alike as chalk and cheese, these remain 1 and 2 in my estimation.
Stubbsy induced me to try Ardbeg, which I adore too.
--
Rusty
Rusty Hinge
Bowmore, Bowmore, burning bright
In the bothans of the night?
--
Rusty
Rusty Hinge
Get a lamb's pluck. (Sheep's pluck is better, but your butcher may not
be able to get one)
Halve the liver and set one half aside (after safe removal of the gall
bladder!) If you use the whole liver, your haggis will taste of little else.
Chop lights, heart and one half-liver and place in a saucepan with four
or more peeled, quartered onions.
Simmer for a couple of hours.
Remove pluck parts from the broth and mince them. You may mince the
onions too, but some recipes don't mention this.
Mix the minced pluck and onions (if used) in a basin. Add a tablespoon
of black peppercorns, ground, about a quarter to half a nutmeg, scraped,
a tablespoon of thyme and powdered rosemary.
Salt is traditional, but I leave this out.
Stir in a pound of chopped suet (that from round the sheep's kidneys is
best, but beef suet will do. ('Vegetable suet' is hydrogenised - i.e. -
trans-fat, and I eschew it as unhealthy...)
Add a pound of medium oatmeal - the haggs holds together better than
with pinhed. Stir together, moistening with the broth left from cooking
the pluck.
The pudding should be about the consistency of rock cake mix.
Put into greased basins, cover with foil and steam or simmer in shallow
water for about two hours - unless you're using silly little basins,
that is.
--
Rusty
��� � ����-��
Ardbeg is the dachshund's draggers
--
(�`�. ��� � ���� .���)
alan.holmes
Thanks, will might try it one day, if I can remember!(:-)
Alan
Janet Tweedy
<jspa...@zetnet.co.uk> writes
>
>Yes very sad news indeed. GQT has lost a great panelist and it is a
>loss for GQT listeners too.
>
>My heart goes out to his family.
>
>Jennifer - in Bristol
I have his "Tress for the garden " book, a wonderful book !
I loved his sense of humour. He will be missed.
--
Janet Tweedy
Dalmatian Telegraph
http://www.lancedal.demon.co.uk
Rusty Hinge
--
Rusty
Rusty Hinge
weight of oatmeal.
Since haggis is a poor man's pudding, I view the inclusion of
breadcrumbs with suspicion. Make that 1� lbs of oatmeal.
True, having rather a lot of Scottish blood in my whisky-stream, I dry
stale bread, crusts &c and crush or chop these in a food processor to
make breadcrumbs for future needs innit ye ken.
--
Rusty
Rusty Hinge
>
> Thanks, will might try it one day, if I can remember!(:-)
>
Take a cupful of medium oatmeal.
Boil a kettle of water and scald the oatmeal in a basin, strring
furiously while pouring the boiling water.
Mix to a thick paste - this will thicken still more in a little time.
Add a goodly measure of whisky and stir in, then eat with honey and cream.
I *LOVE* oatmeal...
--
Rusty