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Posts by Ishbel

Drop scones, aka Scotch pancakes. My Granny taught me at about four years of age. I still use heriron 'girdle'. A large disc with a large half moom handle, which could bt used directly on a fire. I think it was her Mum's.... Over 100 years old and still going strong!
Hello and welcome. Wow, what an adventure, where do you sail it? We used to keep a boat in Cornwall, until fairly recently. There are lots of interesting articles, blogs and photographs to be viewed here, to give inspiration. Our membership is from around the globe, which makes for a variety of cultural views on thee same dish!
Melted Bacon fat or lard?
Not really, just the way porridge has traditionally been prepared for at least 500 years in Scotland:cool:
Hello and welcome to Cheftalk! We have a section for culinary students on the site which you may find helpful. The baking forum is also worth reading and some of the photography is amazing.
Chris, It's the smell which is sometimes present, even in so-called day-boat wings and those gelatinous 'bones' that put me off. Your dish is similar to mine, but I usually serve it with small salad potatoes and broccoli. I usually prepare a finnan haddy in butter sauce for me when my husband requests the skate wings!
Whilst I don't like skate wings, it is sold in lots of restaurants here and I've even seen it on the menu in certain posh fish and chip shops in London. Mt husband adores it, so when I do cook it, I use a fairly traditional brown butter and capers sauce Here's a version I've used a few times. http://www.bbc.co.uk/food/recipes/skatewingwithcaperbe_84248
Hello and welcome to Cheftalk. Our membership is from around the globe, which means a wide range of culinary styles and expertise. I hope you can make time to read some of the articles, reviews and blogs on here. There are also some amazing cakes and pastries photographs. Join in on topics you find interesting or start your own in the relevant forum.
Dear Lord. Porridge, made from steel cut oats, and a wee pinch of salt and soaked overnight. Next morning Simmered in just enough water until tender. Pour into bowls, add a smidgeon of milk and a sprinkle of salt. No sugar, no fruit and certainly no chocolate. A whole nation cannot be wrong.
The night's are ferr drawin' in, as we would say, so tonight's dinner was haggis, with neeps and tatties and a little whisky/cream sauce.
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