tag:blogger.com,1999:blog-18501036.post894704318022193783..comments2023-10-23T13:50:32.576-05:00Comments on Darlene's Digest: Darlene Marshallhttp://www.blogger.com/profile/12257357992471110528noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-18501036.post-12410451235818485612011-02-01T22:33:55.662-05:002011-02-01T22:33:55.662-05:00Ah, the deep fried Mars bar. Touché!
I think the I...Ah, the deep fried Mars bar. Touché!<br />I think the Indian (or Pakistani) curry is just about our national dish now and there are many fine examples- all over Scotland. Even I would avoid the Glasgow 'chippy'. French cuisine with Scottish ingredients would be my recommendation. Still not too common, I'm afraid, but the best of both worlds.<br /><br />Regards,<br /><br />Martin.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18501036.post-9119465190661952012011-01-29T17:53:18.960-05:002011-01-29T17:53:18.960-05:00My dear Martin,
I have loved both my visits to Sc...My dear Martin,<br /><br />I have loved both my visits to Scotland--the salmon, the dairy products, the trout, the amazing pastries (fortunately I did so much uphill and downhill walking that they did not stay on my hips as a souvenir[g]) and of course, the whisky--still my favorite Scots product. <br /><br />I am not, however, prepared to praise the haggis (or the deep fried Mars bars at the fish & chips take-away in Glasgow). I do hope to return to your delightful country at some point and promise that I will keep an open mind. <br /><br />Sincerely,<br /><br />DarleneDarlene Marshallhttps://www.blogger.com/profile/12257357992471110528noreply@blogger.comtag:blogger.com,1999:blog-18501036.post-9485282958516257842011-01-28T17:58:50.345-05:002011-01-28T17:58:50.345-05:00Hi Darlene. Greetings from Bonnie Galloway in Scot...Hi Darlene. Greetings from Bonnie Galloway in Scotland.....Burns' country. <br /><br />Ask McDonalds how they make their burgers.<br /><br />I work in what is known as "high risk" food production (don't worry, almost all products that involve cooking and cooling are) and I can assure you that the humble haggis is an honest, wholesome and tasty dish. Most of the haggis I eat I have had the pleasure of watching enjoy the lush green grass and pure clean water of the Scottish lowlands.<br /><br />If you compare the ingredients and methods of almost any mass-produced processed food the haggis would compare very favourably. It's not to everybody's taste but the Scottish Government are lobbying to have export restrictions eased so you may have soon the opportunity to find out. Like our salmon, our beef, our venison, our pheasant, our langustines, our trout, our milk and cream, our whisky: it's exported all over the world, in huge demand and enjoys a premium price. Why? Because it's the best !<br /><br />Kind thoughts & best wishes<br /><br />MartinAnonymousnoreply@blogger.com