General Chat

Thank you...I'm on the very west coast,then you fall in to the sea,went to school in Edinburgh and Aberdeen...

"Polly", welcome. As Emma says anyone can contribute. We are a mixed group from all over the World.

I am from Edinburgh but now live in the North East of England. I was up in the Highlands last month -Aviemore, Cairngorms and Inverness and all points in between.

Enjoy.

Welcome Polly and anyone else be you a Scot or not. :-D

Robert you are addicted to Tunnocks ;-)

Emma :-)

Can any Scot join..? Oldie back again..I know Nolls...Edinburgh days,now living in the West Highlands...

Fruit Pudding today followed by the obligatory Tunnocks Caramel Log - only one - I am trying to lose weight!!!

I'm cheesed off!

I haven't bought points at Scotland's People for months, tried to buy some this morning.

A new page appeared...... asking for my ID. Huh?

I then called my bank.......... who explained that some websites are now using extra security when customers use a credit card.

OK, but what is my ID? I don't have one.

Only the PRINCIPAL holder of the card (ie my OH) has an ID... I will only get one when HE gives the authorisation!

I'm not impressed! We've always had joint accounts, everything is in both names.

I now have to wait for Himself to get home, so that he can 'phone the bank.

:-P

I'm going to post this on General also.

Emma .. Am fine ta an you?

'tis fine Emma and so am I

Afternoon all...fit like? :-D :-D

Emma :-)

I found this wee gem on YouTube

http://www.youtube.com/watch?v=px2Ga-MZG_Q

We lived in the US for a few years, so I know what he means! We were asked all sorts of daft questions about Australia....... and when people found out I was born in Scotland I got asked MORE daft questions!

:-D

Caramel Logs are difficult to find in this part of the North East of England but when I do find them, I buy a few packets at a time. The problem is, as you say, they are irresistible.

Never mind, I'll start the diet next week !!!

Robert - I used to buy 4 packs of Tunnocks Caramel Wafers and Tunnocks Caramel Logs but stopped buying them a while back - I would decide to eat one and somehow I ended eating the whole packet - I am an insulin dependent diabetic and they do not do a lot for my sugar levels - they are delicious and difficult to resist when I am browsing the supermarket shelves ;-)

oink!

rofl

:-D

where's mine?

LOL @ Robert :-D

Well it is getting colder and you have to eat to keep warm,
that's my excuse ;-) :-D

Just finished my lunch(dinner) of Stornoway Black Pudding followed by A Tunnocks Plain Chocolate Caramel Wafer followed by a Tunnocks Caramel Log followed by another Caramel Log. Pig???

I had great memories of Scotch pies.

I had one in 1988, my first since 1963!

I hated it! So did Himself.

:-(

Nah we are a hardy bunch no hibernation for us :-D :-D

They are maybe climbing a mountain or two :-D :-D

Do you know OFTG I was going to say no way would I make the pies but thinking about it might just have a try with lamb, probably have to make a flat pie but we shall see thanks for recipe.
Emma it's cloudy here in N. Yorkshire but really quite mild had the heating on night before last but not since then , mind you have spent many holidays in Aberdeen and I think it's the coldest part of GB you really have to be hardy to live way up there :-D
Now I wonder where all Scotties have gone to ...hibernation me thinks :-S

Morning all,

Cloudy here in Aberdeen and quite chilly.

Emma :-)

Nolls from Harrogate - originally it was definitely mutton although nowadays some use lamb - make your own ;-)

Scotch Pie Recipe

Ingredients for the Meat Filling:

1 pound (500g or two cups) lean mutton/lamb, minced (ground) Pinch of mace or nutmeg Salt and pepper Quarter pint (150ml) gravy

Ingredients for the Hot Water Pastry:

1 pound (500g or four cups) plain flour 6 oz (175g or ¾ cup) lard 6 fluid oz (225ml or ¾ cup) approximately of water Pinch of salt Milk for glazing

You will also need glasses or jars, approximately 3-3½ inches (7.5-8.5cm) in diameter to shape the pie.

Preparation Method:
Create the filling by mixing the minced (ground) lamb, spice and seasoning. Make the pastry by sifting the flour and salt into a warm bowl. Make a well in the centre of the flour. Melt the lard in a scant measure of water and, when it is bubbling, add to the flour and mix thoroughly. Take a small amount (remember the mixture should make 8/10 pies, with their tops) and form into a ball and keep the rest warm while making each pastry case. This is done by rolling a suitable amount for each pie and shaping the crust round the base of a glass or jar approximately 3-3½ inches (7.5-8.5cm) in diameter. Make sure there are no cracks in the pastry - you can trim round the top of the case to make it even. As the pastry cools and gets cool, remove the glass and continue until you have about a quarter of the pastry left to make the lids. Fill the cases with the meat and add the gravy to make the meat moist. Roll the remaining pastry and use the glass to cut the lids. Wet the edges of the lids, place over the meat and press down lightly over the filling. Pinch the edges and trim. Cut a small hole or vent in the centre of the lid (to allow the steam to escape). Glaze with milk and bake for about 45 minutes at 275F/140C/Gas mark 1.