Anything Scottish, just for fun!

horseless carriage said:
View attachment 459653
Speyside whisky distillery, Scotch Whisky maturing.
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I've been on a tour round the cooperage - it's fascinating to see the skill of the coopers restoring the used sherry and bourbon casks.
At home, I have one of these barrels cut in two and used as planters, The smell when I cut the barrel was wonderful.
 

Mizmo said:
.....the Coos will probably be mad at me for deserting themView attachment 460971
don't tell !
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As you once said to me:
"your secret is safe with me"
secret agent.png
 
VeggieMan said:
Can I get that without the meat in it?
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Well, VeggieMan, I always thought, going back to it's roots, that many of these 'traditional' dishes were made using very little meat, probably a mutton or lamb bone to provide a stock to which any available vegetable was added. A true 'peasant' dish born out of economic necessity.
I think that the 'traditional' dish as shown in the photo, would have been way beyond the means of most people in the 18th century .

I expect the same can be said of 'traditional' dishes from many countries. The basic ingredients are the same, but the quantity and quality is higher.
 

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