ok who's scottish

[cuznjohn]

 

[Bob Denman]

:clap:
That reminds me of a joke

after a night spent at a local pub; a Scotsman passes out in the local Cemetery...
Early the next morning, a young Lass is in the Cemetery to visit her family. She sees him, and quietly walks over to make sure that he's not dead.
When she sees that he's wearing a Kilt (His typical Friday night wardrobe for the pub...); curiosity takes hold of her...
"What does a Scotsman wear under his Kilt"?
She creeps closer, and gently lifts the corner of it.
He's gone Commando!!! :yikes:
She smiles, pulls a ribbon from her long hair, and gently ties it around his.... pps:

Several hours later: the "Call of Nature" rouses the man. He stumbles to his feet, and walks to the rear of the Cemetery for a more discreet location...
As he lifts the Kilt; he can't help but notice the ribbon that has been tied-on...

"I Dinno where ye been last night Laddie; but at least ye won first prize!"; he muttered...


EDIT: They even wrote a song about it!

https://youtu.be/fnlqTOsR0RA

 

[Chupaca]

Close...Irish

Good one...:roflblack::roflblack: they had fun with that one....

 

[safecracker]

I'm Irish and Scottish. Bruce

 

[Bob Denman]

Me too!
(With a whole bunch of the rest of Northern Europe thrown in for seasoning! )

Scottish
Irish
English
Danish
Swiss
German

Pretty much defines "Mutt"; doesn't it? :roflblack:

 

[ARtraveler]

Good one. The only thing missing was the Haggis hors de ovures. :roflblack::roflblack:

 

[Bob Denman]

Good one. The only thing missing was the Haggis hors de ovures. :roflblack::roflblack:

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[h=1]Haggis[/h]






37 Reviews
[h=6]Recipe courtesy of Alton Brown[/h]SHOW:Good Eats EPISODE:Oat Cuisine




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Haggis

Total Time:5 hr 42 minPrep:30 minInactive:12 minCook:5 hr

---

Yieldepends on how much you throwLevel:Advanced

---

Total Time:5 hr 42 minPrep:30 minInactive:12 minCook:5 hr

---

Yieldepends on how much you throwLevel:Advanced

---

[h=6]Ingredients[/h]

• 
  
  
  
  
  1 sheep stomach
  
• 
  
  
  
  
  1 sheep liver
  
• 
  
  
  
  
  1 sheep heart
  
• 
  
  
  
  
  1 sheep tongue
  
• 
  
  
  
  
  1/2 pound suet, minced
  
• 
  
  
  
  
  3 medium onions, minced
  
• 
  
  
  
  
  1/2 pound dry oats, toasted
  
• 
  
  
  
  
  1 teaspoon kosher salt
  
• 
  
  
  
  
  1/2 teaspoon ground black pepper
  
• 
  
  
  
  
  1 teaspoon dried ground herbs
  Add Checked Items To Grocery List
  
  
  
  

​

[h=6]Directions[/h]

• Rinse the stomach thoroughly and soak overnight in cold salted water.
  
• Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
  
• In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
  
• In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
  
• Serve with mashed potatoes, if you serve it at all.

Recipe courtesy of Alton Brown

 

[ARtraveler]

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• Home
• Recipes & How-Tos
• Haggis

Haggis








37 Reviews
Recipe courtesy of Alton Brown

SHOW:Good Eats EPISODE:Oat Cuisine




Saved RecipeSave Recipe





Print
Email

Haggis

Total Time:5 hr 42 minPrep:30 minInactive:12 minCook:5 hr

---

Yieldepends on how much you throwLevel:Advanced

---

Total Time:5 hr 42 minPrep:30 minInactive:12 minCook:5 hr

---

Yieldepends on how much you throwLevel:Advanced

---

Ingredients

• 
  
  
  
  
  1 sheep stomach
• 
  
  
  
  
  1 sheep liver
• 
  
  
  
  
  1 sheep heart
• 
  
  
  
  
  1 sheep tongue
• 
  
  
  
  
  1/2 pound suet, minced
• 
  
  
  
  
  3 medium onions, minced
• 
  
  
  
  
  1/2 pound dry oats, toasted
• 
  
  
  
  
  1 teaspoon kosher salt
• 
  
  
  
  
  1/2 teaspoon ground black pepper
• 
  
  
  
  
  1 teaspoon dried ground herbs
  Add Checked Items To Grocery List

Directions

• Rinse the stomach thoroughly and soak overnight in cold salted water.
• Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
• In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
• In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
• Serve with mashed potatoes, if you serve it at all.

Recipe courtesy of Alton Brown

It probably tastes real good. But, I just can't get my mind wrapped around it. Just looking at the picture gives me the "want to chuck" reflex. nojoke

 

[Bob Denman]

As Max (from "Armageddon")said: "That'll put some hair on your ass!"

 

[cuznjohn]

here is a great way to ask a girl to marry you

 

[Bob Denman]

Don't you just love a love story? :clap: :2thumbs:

 

[kep-up]

Speaking from a bagpiper's point of view, what ye think ye see ther is impossible. the upbreeze is'nae comin' from the pipes. If i'tis, the bottom piper is one 'ell of a windbag to play such a horribly set up bagpipe!