Scotland's Dining Heritage?

[beloitpiper]

Bugbear,

Boiling new taties with fresh mint is the Only way!

Jock,
I might substitute the Stilton for Gorgonzola, otherwise I'm ready to be invited!

Must say though, "mince an' tatties still go down well!!!

But Stilton and Gorgonzola are so different! Stilton has a nice firm, grainy, crumbly texture and a wonderfully earthy flavor without the tangy acidic flavor that comes with most blue cheeses, which makes it ideal to eat with port (or ice wine). Gorgonzola, while good, is too soft and sour to eat alone, and usually best used in cooking.

[muirkirkca]

I like oatmeal porridge to get one started for the day. Brown sugar on top.

[BEEDEE]

Cock a'Leekie Soup in the winter.

[Jordan]

Mince an Tatties gets my vote everytime, served with peas and an bit of spread bread

[skauwt]

stewed meat with sausage added into the mix tatties puffpastry and plenty of gravy

[Bugbear]

I suppose the potatoes and mint would be a bit like using rosemary or sage, which I have done. Just didn't think about it enough.

Jock has talked about grouse and bacon; that also sounds good.

[MacMillan of Rathdown]

Jock's mention of grouse reminds me of a story related to me by my uncle's old butler, Mr. McColl. Shorty after the war a group of people came up from London for a week in Scotland, and one of the guests was incredibly rude to the staff-- arrogant, over-bearing, and in the words of Mr. McColl, "a jumped up name dropper, trying to impress everyone with how grand he was". Finally the "enough is enough" mark was reached (and surpassed) and a plot was hatched below the stairs.

That evening at dinner the offending guest was purposely served an over-cooked grouse, which was tough as old boots. As he wrestled with knife and fork trying to cut into bird, it shot off his plate, bounced across the table, and came to rest in front of my aunt who fixed the obnoxious guest with a frosty look and said, "Thank you, but I already have one."

After dinner the party retired for coffee in the drawing room. The obnoxious guest plucked at Mr. McColl's sleeve as he was pouring coffee for someone else, nearly causing a spill, and announced that he'd like a whisky, instead. Without turning a hair Mr. McColl looked at him and with a smile said, "Ah, you'll be The Famous Grouse, won't you sir?" and continued to pour coffee for the rest of the ladies and gentlemen in the room.

In the morning "The Famous Grouse" was back on a train headed South.

[sfb]

This is all rather highbrow Highland stuff.

South of Stirling, I'll suggest Irn Bru, to accompany chips and cheese.

[JSFMACLJR]

This is all rather highbrow Highland stuff.

South of Stirling, I'll suggest Irn Bru, to accompany chips and cheese.

Wasn't that the intention of the OP, "Highland" victuals? As for highbrow, I don't see anything out of the ordinary so far: salmon, venison, grouse, cock-a-leekie soup, mince and tatties. Seems quite normal to me.

[MacMillan of Rathdown]

Since I can't cook, Baxters "Royal Game" soup is one of my favorites. I love it in the winter...