Scottish food suggestions needed

[Pleater]

No use without a couple of hotplates or camping stoves, or a fire, but hot oatcakes, each one wrapped around a rasher of crispy bacon with several slices of fried mushroom.

Add a crisp clear morning in the high hills with the promise of a fine spring day ahead, and a glimpse of water in the distance.

Sigh

Anne the Pleater :ootd:

[Stratherrick]

Anne

I've just tried eating my computer! That description was sooo good!

Slainte

Bruce (wipes dribble from chin, yum...)

[Jack Daw]

Cock-a-leekie soup and bannocks. And, if you are going to bring butter, use Irish, French or Danish; not commercial American, because in comparison, American butter has no flavor.

[Squeaky McMurdo]

By flavour do you mean the others are saltier? (doesn't like salt)

[Heming]

In my very humble opinion, even unsalted European butter has more taste than American butter. I think it might have to do with different cattle breeds producing different milk with different flavour? Also, Norwegian butter is very yellow, but has no dye added to it. Danish and Irish butter is very tasty, but white. I'm still on the "different cow - different milk" theory here.

Apart from recommending my own tattie scones recipe over here, I'd perhaps go for a good steak pie. Yummy, traditional and practical.

[Jack Daw]

By flavour do you mean the others are saltier? (doesn't like salt)

I mean in comparison to the types of butter that I mentioned, commercially sold American butter is tasteless; almost like a stick of lard. My favorite is Presidents, a French butter.

[Kilted Magyar]

For a sure winner, make Scotch Eggs. Much less trouble than real haggis, and everyone likes Scotch eggs.

[Old Hippie]

By flavour do you mean the others are saltier? (doesn't like salt)

(North) American butter is usually made from sweet cream. Many other butters are made from cultured or soured cream (not sour cream!) which contributes a fuller flavour to the end product.

Salt levels can vary, but too much overwhelms the flavour, while too little leaves the butter tasting "flat."

You don't have to buy the imports. You can start with cream and make your own in a food processor, as detailed in a fairly recent edition of "Mother Earth News."

Yes, I think it tastes better.

[Jack Daw]

(North) American butter is usually made from sweet cream. Many other butters are made from cultured or soured cream (not sour cream!) which contributes a fuller flavour to the end product.

Salt levels can vary, but too much overwhelms the flavour, while too little leaves the butter tasting "flat."

You don't have to buy the imports. You can start with cream and make your own in a food processor, as detailed in a fairly recent edition of "Mother Earth News."

Yes, I think it tastes better.

Excellent description.

[starbkjrus]

Man, I'm starving now. And drooling.

Since most sea foods and I don't get along I'll say Cottage Pie and Cock-a-leekie Soup. Two of my absolute favorites.

:food-smiley-002: