#neeps and tatties recipe

[simmeringstarfruit]

Haggis in Pastry Crust with Clapshot and Whisky Cream

Our family’s take on traditional Scottish haggis – haggis pie! Served with traditional neep and tattie clapshot and a side of homemade whisky cream sauce, this haggis recipe is perfect for celebrating Robbie Burns Day, also known as Burns Supper. Jump to Recipe Printable Recipes Happy Robbie Burns Day! Today, January 25th is the birthday of renowned Scottish poet Robert Burns. You might be…

[homeintennessee]

Potato - Neeps and Tatties Haggis or a beef roast go well with neeps and tatties, a traditional Scottish side dish made of mashed potatoes and swede rutabaga.

[scotianostra]

Robert Burns was born on January 25th 1759 at Alloway,Ayrshire.

Let's start the day off with the biggie!

Scotland's national poet is renowned around the world, other than Queen Victoria and religious figures there are more statues around the world to oor Rabbie than anyone else.

With people celebrating today at Burns Suppers today's post will look back at this celebration, it's history and traditions.

Remember every Burns Supper is individual and may not follow the same order or include them all.

This first supper was organised on July 21st 1801, the fifth anniversary of his passing, by the Reverend Hamilton Paul for a gathering of nine ‘honest men of Ayr’. For some years there was a question over whether a woman had been in attendance, as one of those noted had the Christian name Primrose, an uncommon name for a man. The venue was his cottage in Alloway.

The first "formal" Burns supper away from home I recall was on a weekend school trip to Innerwick in 1979, at Innerwick,it was the first timeI was called a chauvinist, and probably not the last!

It introduced all the key ingredients of the Burns Suppers we see today, namely good food, plenty of drink and friends who toasted the Immortal Memory of Robert Burns as well as reciting some of his works.

Guests at this first supper were served sheep’s head; this rarely features on modern menus! While it used to be the case that a Burns Supper was a male-only affair, this is definitely not still true.

Large Burns Suppers may have a top table for the Chairman, speakers and their partners, any special guests and the organising committee (if there is one), but you can also run a smaller and less formal affair.

The menu or Bill o’ Fare will detail what the party will be eating and usually includes a list of the speeches, speakers and entertainers. You may also find the words to ‘Auld Lang Syne’, which will be sung at the end of the evening before guests depart.

Most suppers start with a grace, most commonly ‘The Selkirk Grace’ attributed to Burns.

Some hae meat and canna eat,

And some wad eat that want it,

But we hae meat and we can eat,

Sae let the Lord be Thankit!

As a celebration night, dress can be quite formal. There’s no rule obliging a kilt to be worn but this has become common evening dress for many Scots. A dinner suit or trews (tartan dress trousers) are equally acceptable.

It should be noted that it’s very unlikely that Burns himself would have worn a kilt. He was a Lowlander and the kilt is traditionally Highland dress. It was also illegal to wear a kilt between 1747–82, in the aftermath of the Jacobite Risings.

At a more traditional Burns Night, ladies might wear a black or white dress with a hint of tartan, perhaps a tartan sash pinned to the right shoulder (only a Clan Chief’s wife should wear her sash pinned to the left).

Many suppers are ‘come as you are’. If you’re the organiser, just let your guests know how formal you intend the evening to be.

The first course is traditionally soup, either Scotch broth, cock-a-leekie or Cullen skink – all good Scottish recipes using fine Scottish ingredients.

Haggis is then served either as the main course or an intermediate course, depending on how posh your do is!

The haggis is accompanied by champit tatties (mashed potato) and neeps (mashed turnip).Sometimes carrot is mixed with the neeps, although this is not traditional. Many suppers now include a whisky sauce to accompany the haggis.

If it's a big "do" yer at the Haggis will of course be delivered on a silver platter by a procession comprising the chef, the piper and the person who will address the Haggis. A whisky-bearer should also arrive to ensure the toasts are well lubricated during "The Address to the Haggis "

There is no set tune for the piper to play, I have heard of many over the years, even the Star Wars theme during a supper with the films theme! A particular favourite of mine is A Man's A Man for A' That.

Address to a Haggis.

Fair fa’ your honest, sonsie face,

Great Chieftain o’ the Puddin-race!

Aboon them a’ ye tak your place,

Painch, tripe, or thairm:

Weel are ye wordy of a grace

As lang ‘s my arm.

The groaning trencher there ye fill,

Your hurdies like a distant hill,

Your pin wad help to mend a mill

In time o’ need,

While thro’ your pores the dews distil

Like amber bead.

His knife see Rustic-labour dight,

An’ cut ye up wi’ ready slight,

Trenching your gushing entrails bright,

Like onie ditch;

And then, O what a glorious sight,

Warm-reekin, rich!

Then, horn for horn, they stretch an’ strive:

Deil tak the hindmost, on they drive,

Till a’ their weel-swall’d kytes belyve

Are bent like drums;

Then auld Guidman, maist like to rive,

Bethankit hums.

Is there that owre his French ragout,

Or olio that wad staw a sow,

Or fricassee wad mak her spew

Wi’ perfect sconner,

Looks down wi’ sneering, scornfu’ view

On sic a dinner?

Poor devil! see him owre his trash,

As feckless as a wither’d rash,

His spindle shank a guid whip-lash,

His nieve a nit;

Thro’ bluidy flood or field to dash,

O how unfit!

But mark the Rustic, haggis-fed,

The trembling earth resounds his tread,

Clap in his walie nieve a blade,

He’ll make it whissle;

An’ legs, an’ arms, an’ heads will sned,

Like taps o’ thrissle.

Ye Pow’rs wha mak mankind your care,

And dish them out their bill o’ fare,

Auld Scotland wants nae skinking ware

That jaups in luggies;

But, if ye wish her gratefu’ prayer,

Gie her a Haggis!

Once the Address is complete, the Addresser gives a glass of whisky to the chef and the piper, and invites the whole company to ‘toast the haggis’.

The chef will then recover the haggis and leave the room to plate this part of the meal. Sometimes the haggis is passed around the table for guests to help themselves, adding tatties and neeps from large bowls placed on the table.

After the meal, the speeches and entertainment begin in earnest, starting with a toast to the monarch, known as The Loyal Toast.

This is followed by the main toast of the night, to The Immortal Memory of Robert Burns.

The Immortal Memory should be a heartfelt toast to the genius, life and works of our National Bard. At more formal dinners this speech focuses on a theme of Burns’s works, ending with a formal toast where all guests are invited to raise their glass.

The next speech will be The Toast to the Lassies, a reflection of Burns’s ‘appreciation’ of women. Traditionally, this takes the form of a witty reflection on the relationships between men and women, ending with the men rising to toast ‘the Lassies’.

This is followed by the Reply to the Toast to the Lassies. This should also be witty and seek to correct the previous speaker’s assumptions about women. The speech often ends with rousing applause from the women present, who then rise and raise their glasses to the men, toasting ‘the Laddies’.

At larger or more formal Burns Suppers, there may be further speeches that reflect on the guests and absent friends, Scotland and a formal vote of thanks.

The speeches are followed by entertainment – often including recitations and music. The night should end with a rousing rendition of ‘Auld Lang Syne’ and three cheers, marking the end of a successful Burns Night.

Among the pics are stamps from around the world, perhaps the most interesting are from Russia, (the two together) from 1956 and Romania, from 1959. The pic with the couple is Sharleen Spiteri and Ewan Mcgregor attending a Burns Night.

[pommedepersephone]

lit a fire

A little epilogue to "Shameful Company" sees James spending New Years with Q and Jyoti.

With each memory shared, each dish prepared, every bedtime story read from the book of French fairy tales to Mathilde, the threads of his history were woven into the lives of those around him. It made Q want to weep with bitter-sweet joy.

Also on AO3!

It is the absence of sound that wakes him. No soft snores, no contented purring, the signs of other life all stripped from the room. Q sat up and looked at his watch. Just after 0400, Jyoti wasn’t scheduled back from visiting his sister until late morning. But this was an early hour, even for James.

Pulling a worn-out cardigan over his flannel pyjamas, Q slipped out of the bedroom and made his way down to the kitchen to find James quietly kneading what he guessed to be a pie crust while sipping from a steaming mug. Shelley and Keats were perched on the island watching the proceedings with some interest. Q couldn’t help his smile as he leaned against the doorway and took in the disgustingly domestic scene.

“Arthur Rackham would swoon,” Q said finally, and James chuckled as he rolled out the crust. 

“Not that I am complaining,” Q continued as he shuffled in to steal James’ mug, “but this seems a bit early to start cooking, even for the most decadent of spreads.”

“Couldn’t sleep,” James said, pressing the crust into a quiche tin which had not come from Q’s extensive kitchen stock. He slid the pan into the waiting oven as Q sniffed at the suspiciously not coffee-coloured contents of the mug, then took a sip of the hot toddy, humming appreciatively. They stood quietly as James mixed together the collection of eggs, cream and crumbled rashers.

“My mother always made quiche Lorraine for Hogmanay,” James said, turning to top off Q’s drink, “and steak pie for Ne’erday. It is the first thing I remember learning to cook. I thought perhaps Scotch pies with chicken instead.” 

Q smiled as he watched James begin to peel carrots, thinking of the simple ways James adjusted to accommodate and welcome them in. He'd watched for years as 007 subtly shape-shifted in the field, a malleable weapon, tailoring his tastes and tone to fit the mission. But this was different, because it was not James Bond the agent looking for an advantage, it was James Bond the man offering small pieces of himself. With each memory shared, each dish prepared, every bedtime story read from the book of French fairy tales to Mathilde, the threads of his history were woven into the lives of those around him. It made Q want to weep with bitter-sweet joy.

“That sounds lovely," Q managed.

By the time Jyoti let himself into the flat, the kitchen was filled with comfort foods from half-remembered recipes and a few Google searches - gajar ka halwa, neeps and tatties, Yorkshire puddings.

“Oh, we are keeping you!” Jyoti crowed to James as he grabbed a piece of shortbread over the objections of Q, giving both men quick kisses then taking off for a quick shower.

∞❤∞

The day was a quiet affair. They watched “Brazil” because it was Q’s favourite Christmas movie (“That is applying the term rather loosely,” Jyoti complained), then Jyoti demanded “A Muppets Christmas Carol”, which James enjoyed far more than he’d anticipated. They grazed on the buffet laid out on the kitchen counters, lazily drinking various cocktails James threw together until it was late into the evening. 

“Fireworks!” Q proclaimed from his happily inebriated state, gathering together jackets and scarves and gloves for everyone. Jyoti packed along thermoses of mulled wine. It was only a few blocks from the flat on Roupell Street to the Southbank, they barely had to set foot outside to see the display. Jyoti and James watched Q happily shimmy around under the fireworks, looking decidedly young in his absolute glee.

“Such a pyromaniac,” Jyoti mused as he took a deep drag. James laughed.

“I think it is a prerequisite for the job,” he said as he took the cigarette from Jyoti.

By the time they returned to the flat, all three were beginning to feel the drag of their early mornings. But as they unwrapped a Q from his layers of winterwear, Jyoti and James exchanged a look and pointed their dear, drunk Wren to the sofa.

“We have one last gift for you. I wasn’t able to pick it up before Christmas.” Jyoti placed a small box before Q as he settled in beside him. Q quirked an eyebrow, looking at the two men on either side of him, then carefully removed the paper without a single tear to find a simple black jewellery box.

“I feel a bit outnumbered here,” Q muttered as he opened the box. Inside was a gorgeously intricate silver locket in the shape of a heart - an anatomically correct human heart.

“Oh,” he said softly as he removed the locket. Q slid his thumbnail into the snap, and it opened to show not a blank space for photos, but a detailed interior complete with various chambers. Unlike the plain polished silver of the exterior, the chambers had been painted with resin in a vivid chartreuse, an echo of two matching jumpers worn on a cold beach by two young lovers a lifetime ago. 

“I wish we could find that other locket, but this one will have to do,” Jyoti said. Q swallowed around the lump in his throat, examining the chain instead of speaking. The chain was itself beautiful, threading through the superior vena cava and left pulmonary vein. The links were of various metals, in a sort of variegated pattern. James spoke up from the other side of the glass.

“It is an anchor chain. Because that is what you are to so many - the tether to help keep us steady,” James said in a thick voice, “to bring us home.”

“I… you,” Q whispered, and burst into tears. James looked started, but Jyoti just smiled. 

“Happy New Year, Wren my love,” Jyoti said with some amusement, grabbing both men and pulling them in for a slightly clumsy hug, “and you too, you old sea dog.”

[lovelylogans]

random distribution

The number π (/paɪ/; spelled out as "pi") is a mathematical constant that is the ratio of a circle's circumference to its diameter, approximately equal to 3.14159. It is a transcendental number, meaning that it cannot be a solution of an equation involving only sums, products, powers, and integers. The transcendence of π implies that it is impossible to solve the ancient challenge of squaring the circle with a compass and straightedge. The decimal digits of π appear to be randomly distributed, but no proof of this conjecture has been found.

ao3 | other fics on tumblr | coffee?

warnings: mentions of baking mishaps, let me know if i’ve missed any!

pairings: none, all platonic!

words: 2,152

notes: hi, all! i wrote this for the tss fanworks collective discord january remix challenge; i took @edupunkn00b’s fic 3.14159265 ... and had some fun writing some fluff for it! thank u to @teacupfulofstarshine for the “patriarchy” pun in here! edu, i hope you enjoy it!

⁂

Pi day, in Patton’s mind, has reached transcendental levels of importance.

Previously, the attention he’d paid it had been potential for puns and potential for pies—both matters near and dear to his heart, of course, and an opportunity for great, low-effort fun.

Say what you will about Patton’s endeavors today: they certainly cannot be called low-effort.

He’s done research on best crusts to pair with each flavor profile. He’s gotten deep into baking blogs’ pros and cons of blind bakes. He’s hauled enough flour, sugar, and jam into the cupboards to best maintain a surprise to pass as workouts for a full week. Those bags of flour are not Eton mess-ing around!

He even, in a move that he thinks would make Logan particularly proud, made a spreadsheet to list out all the baking timings and when he needs to start each pie.

Because while he is doing this to make sure Logan feels heard, he also wants to take the particular recent incident to heart; he wants to make sure they all feel heard. And, while Pi Day is definitely skewed in Logan’s favor, he can’t help but throw in a few gestures for the rest of his favorite guys.

So that means boo-berry pie for Virgil, and strawberry rhubarb pie for Roman, a good ol’ apple pie for Thomas, and an interesting recipe he’d found when he’d gotten sidetracked on the blogs; a lemon meringue galette sounds just about perfect for Janus.

And that means, though the flavor definitely isn’t within Patton’s particular profile—ugh!—haggis for Remus.

(What are tatties?! What are neeps?! Where is he meant to get groundnut oil??? What is the proper measurement for a dram, and should he even really be pouring a dram for Remus anyway? Patton’s Google search history is really getting to some areas of the internet it doesn’t usually get to stray into!) 

Patton decides to just. Not really look at it too closely. Or smell it too much. And to maybe clean out the oven between bakes to make sure the other pies don’t taste too haggis-y. He can’t imagine a blackberry-pomegranate jam pie is going to blend well with the lingering scents of sheep liver and suet.

So Patton sets his alarm to purr (a purring cat alarm clock! what will people come up with next!) at a truly ridiculous time of day. 

It’s actually a little bit painful, waking up that early. Ugh. The sun isn’t even up. Patton can still see the light of the moon filtering through his blinds. It’s so cozy in his bed, and out there it’s so cold, and he’s tired, gosh darn it. 

It’s a good thing he sets two alarms; the cat alarm within his reach and, in a move of forethought that usually eludes him, a second one on his phone that’s out of his reach so that he’ll need to actually get up to turn it off. He finds himself dozing off in that space of three minutes between blaring, but even as the second one starts, he thinks that might have been just what he needed.

More sleep. 

But that’s going to have to be contained to three minutes and three minutes only. Because there’s a brilliant, bespectacled brainiac who has a year-long hankering for both jams and pies, and this is THE day to cater to both of those interests.

So even while he’s debating going back to sleep, he thinks for Logan, and that staves off the last sweet temptations of warm blankets and more blessed, blessed sleep.

So he blearily pulls on one of his many blue polos, ties his cat hoodie over his shoulders, and descends the stairs, headphones in hand and playlists prepped, ready to tackle the pies of the day.

He turns on his headphones and puts on a playlist Roman made, preheats the oven, washes his hands, and lays out saran wrap he can flour to roll out doughs (thank you, baking blogs, for that tip on how to get a lower level of mess!) and then gets sidetracked because he could have sworn they had a rolling pin, where is it—

(It’s tucked into the drawer where they usually keep a mishmash of other unusual kitchen supplies, which means that Patton also gets to find a little juicer which will save him time when it comes to juicing lemons for Janus’ galette. Neat!)

—and goes about rolling out the first of many, many doughs.

All made with butter, flour, sugar, salt, ice water (substituted about half of that water with vodka for some, which apparently makes a flakier, more tender crust? He’s interested to see if that one actually works) most of them the night before, so that the doughs had time to chill, but he still has a couple quicker crusts (made of graham crackers, mostly) that need to be assembled, like, now.

Also, he’s going through so. much. butter. Holy moo-ly is that a lot of butter! These pies are gonna be delicious, though, you’d butter believe it!

Patton laughs to himself. He has a feeling he’ll be doing that a lot today.

He packs away the first of the pie fillings (old-fashioned jelly pie, one of the two blackberry-pomegranates, and Virgil’s boo-berry) and sets the first three pies in the oven. He’s on a roll!

Or. Hang on.

Patton immediately sidetracks starting on the second batch to look up if pie rolls are a thing (they are, of course they are, what will those recipe bloggers come up with next!) and takes a few moments to deliberate if adding in a whole new baked good would be worth it for one pun.

He decides to wait and see if he has enough leftover dough for that. But he is very tempted.

Patton gets into a pretty good rhythm, really; by the time the first three pies come out of the oven, the next three (Roman’s strawberry rhubarb, Thomas’ apple, and a peach mango) are rarin’ to go, and he’s even got a head start on Janus’ fancy galette crust!

It’s more fun and less fussy than he thought it’d be, really. The crust recipes he’s found for this recipe is much less fussy than the needs-to-be-chilled-forever pie crust he’d been working with before his baking research for today. 

Patton hums happily along to the latest song on the playlist because he doesn’t know the words well enough to sing as he carefully pinches and pleats the dough.

The filling, on the other hand, is very fussy. Why is meringue so dramatic? Patton overbeats it for, like, maybe five seconds and it immediately deflates on him. 

Okay, more like thirty seconds, but he wasn’t sure what foamy was meant to look like, he was just trying to be sure!

But anyway, he manages the second attempt at meringue pretty well, or at least well enough to manage. He manages to transfer the meringue to the galette crust with minimal spillage. Woo-hoo!

He has to pause in brushing egg yolk along the crust to take out the pies and swap in the three newest (another old-fashioned jelly pie, Janus’ galette, and a blind bake for the french silk that’ll quickly go into the freezer).

He’s so in the zone that he doesn’t even notice until he’s taking out the latest old-fashioned jelly pie, sniffing it and frowning at the incorrect smell, that he’d completely switched around the two containers they use to hold salt and sugar.

Patton sighs, staring down at the ruined pie. Oh well.

He hesitates.

It’d be a shame for it to go to waste, he guesses.

He folds, and takes in a forkful of pie, before pulling a face and leaning to spit it out in the sink. Yuck!

He quickly wraps it up with foil and adds a post-it note on top that says FOR REMUS: SALTY?

Patton hopes he’ll like it, otherwise people might get salty about missing out on what could have been a perfectly good pie.

So he gets started on an extra old-fashioned jelly pie; good thing for that extra dough, but he guesses that means no pie rolls. Oh, well! He can still make the pun while knowing about their existence, even if he won’t have a physical prop.

All’s sel that ends sel.

(Get it, sel? Like sel gris? It’s some kind of French salt, Patton thinks. According to Google, anyway. And it rhymes with all’s well that ends well? No? Ah, Patton can admit that’s not one of his best puns. He’ll keep workshopping it before he cracks a joke to Remus.)

But the rest of the baking goes great! He even remembers what each piece of Scottish lingo is for each ingredient of the haggis! 

There’s no more salt-for-sugar level catastrophes; the closest mixup he has is misremembering which way he was overlaying a lattice, and that’s fixed easily enough even if the lines aren’t as straight as they are in magazines.

There’s a lot of not straight in this household, though, so Patton figures everyone will be okay with that.

He even manages to finish ahead of schedule! Take that, Great British Baking Show stressful rush music that was starting to play in his mind! He bets Mary Berry’s blue eyes would sparkle at him in grandmotherly pride! Prue Leith would happily tap the countertop with the flat of her hand if she tasted one his pies!

Earning a Paul Hollywood handshake? Patton doesn’t know about that one.

But that’s to Patton’s preference. He really isn’t sure about that Paul Hollywood. Something about the judgings he doles out. And why is his judgment more heavily weighted than Prue’s, anyway? Prue’s an incredibly accomplished baker! 

It’s that darn pastry-archy working, Patton bets. Just because Prue’s not queen of scones or something doesn’t mean her opinion matters less than the silly king of bread.

Patton might have said so, really, during their latest bingewatch of the show, except it’s not a particularly common opinion. He isn’t sure how much his fellow sides prefer Paul Hollywood to Prue, though. If he says how much he prefers Prue and Mary to Paul, then someone whose favorite judge was the batter latter might take it like Patton’s enacted the Pi-ides of March.

He manages to settle most of the pies, goes about scooping in cold fillings for the chillier pies that need to be in the fridge (French silk, a peanut butter-chocolate pie, banana cream, and a very promising Twix pie he’d found—those blogs, really, what will they come up with next? Patton hopes all of them have been sent flours for their efforts!)

Patton spends the rest of the morning tidying up the kitchen of stray flour and sugar, arranging the pies in a flavor order that makes the most sense of him, (with the salt pie far in the back) and trying to pick out which of their dining utensils would be cutest to use with each pie, watching the sunrise filter in through the windows.

Ooh, he can’t wait to see the look on all of their faces!

⁂

And he does get to see the looks on their faces; the surprise, the pleased smiles, the “mmm!”s as they eat their specialized pies, Logan’s soft smiles at him when he probably thought Patton wasn’t looking, and Patton’s happier than… well, happier than a sweet-toothed sugar lover in his kitchen, currently full of pies, pies, and more pies.

And dirty dishes. But that’s less important to the metaphor, and he can take care of that pretty quickly! Just… later.

What? It’s not like they can have Pi Day without trying to seek out other pie-themed foods!

(It’s mostly pizza.)

At the end of the day, when everyone else has gone up to bed, when Patton’s loading the dishwasher, he pauses.

There’s one more covered dish than there was this morning.

A chocolate chip cookie pie for our favorite dad guy!

—Janus, Remus, Roman, and Virgil

P.S.: Your gestures of celebration are appreciated. —Logan.

Patton beams a bright, silly smile, briefly tracing his fingers over their signatures, then carefully cuts himself a slice of chocolate chip cookie pie.

It’s delicious. Still a little warm—so it must have been baked recently, probably when he’d fallen asleep on the couch a bit, oops—gooey, chocolatey throughout, and the perfect marriage of a pie and a cookie. Patton wiggles happily as he eats every last delicious crumb of his slice, making sure to carefully wrap it back up and place it amongst the other pies.

He takes the note, though. That’s going somewhere special.

And as he falls asleep, full of sugar and all the good things, he knows he’s going to sleep well after a day of baking and eating and making sure Logan knows he’s appreciated.

Even if he has silly dreams about the moon turning into a big, silver pie.

[spare-stories-archive]

Hmmm, what are the different cultures like in the small moments au? Like food, clothes, etc.

And as an alt question:

What are some creative ways magic is used in the small moments au? Is it used in food and drinks? Are there issues with substance abuse with magic? Since we know about Oz's whole thing. Is it woven into clothes.

If it is mixed into everyday objects, what exactly does it do.

Yes! I love these questions! I'm gonna answer all of them, cause it's a fun topic! Just gonna put it under a read more cause it might get long.

So cultures. Vale as a country somewhat resembles Europe. Lots of different cultures and languages. Ozpin grew up in an area of Vale that more resembles Scotland. But he lives in a place more like Ireland right now.

Clothing is about what you'd find in European countries, it depends on where you go. Ozpin himself only dresses in more "traditional" clothing for special events, he prefers his usual style.

Clothing isn't really gendered as much in Vale, it's more a personal choice of the wearer.

That's not the case in every continent. Atlas is more strict about "boy clothes" and "girl clothes." Mistral is more lenient, but still not quite to degree of Vale. Vacuo absolutely does not care, wear what you want, just make sure it's practical for the hot climate.

As for food, it depends on the area. Some places prefer more mild dishes, some prefer more flavorful stuff. But spice trading is highly lucrative trade, not just because of flavor, but often the spices and herbs needed in certain recipes can also be used in potions! So even in areas where they don't have as much demand for cooking spices, those spices are still easily accessed for potion making.

Ozpin has a very ranged palette, he's eaten a lot of stuff, good and bad. He was also raised with a lot variation in his diet. Ozymandias preferred milder food without a lot of spices, while Ambrosius much preferred spicy and flavorful foods. Oz himself has a preference for more flavorful foods, but sometimes when he misses his dad he'll make his dads porridge or a Burns Supper (haggis with neeps and tatties).

I might get more into it in a separate post since I could go more into detail lol.

~

Now as for the other questions!

Magic can be used in food and drinks! Usually it's used in medicine, meant to be paired with a potion. But it can also be mixed into a recipe for other affects, minor healing, strength boosting, speed boosting, or even as a trap by putting people to sleep!

Magic itself can't become addictive, but it can be used to boost the affects drugs give. Mix some plant potency magic into some weed for the high of your life, etc.. It's incredibly dangerous and affects can last a life time. Ozpin himself, while he did use drugs in his past, he never mixed magic and never used magically enhanced products. He thought that people do did that were idiots.

Magic can be mixed in with clothing, it's a similar process to dying it really. It can make your clothing water proof, fire proof, tear proof, even add shielding. Ozpin once made a cloak sentient, mostly on accident, but it still waits for him in Ozmynadias’s attic. Along with a number of toys he brought to life in his youth.

~

Words written: 243

[sublimedefendormusic]

Indian Fusion: Where Traditional Flavors Meet Scottish Ingredients in Edinburgh's Restaurants

Edinburgh, a city rich in history and culture, is not only renowned for its majestic castles and breathtaking landscapes but also for its vibrant culinary scene. Among the myriad of cuisines available, Indian fusion cuisine has been making waves, offering a unique blend of traditional Indian flavors with a Scottish twist. In this blog post, we'll delve into the intriguing world of Indian cuisine in Edinburgh, exploring how chefs creatively marry the exotic spices of India with the fresh, local ingredients of Scotland.

Embracing Tradition and Innovation

Indian cuisine is celebrated worldwide for its aromatic spices, vibrant colors, and diverse range of flavors. However, in Edinburgh, chefs are taking this culinary tradition a step further by infusing it with the rich bounty of Scottish produce. From succulent salmon to tender lamb, and even haggis, these innovative chefs are reimagining classic Indian dishes with a Scottish flair.

At the heart of Indian fusion cuisine lies a deep respect for tradition coupled with a willingness to experiment. Chefs draw inspiration from both Indian and Scottish culinary heritage, combining age-old recipes with contemporary techniques to create dishes that are truly one-of-a-kind. Whether it's a tandoori venison steak or a spicy haggis samosa, each bite tells a story of cultural exchange and gastronomic innovation.

Exploring Edinburgh's Culinary Hotspots

In Edinburgh, there's no shortage of restaurants that excel in Indian fusion cuisine. One such establishment is "Spice & Thistle," where diners can savor dishes like whisky-infused chicken tikka and neeps and tatties curry. The menu at "Tandoori Highlands" showcases a tantalizing array of fusion delights, including wild mushroom biryani and whisky-smoked salmon kebabs.

For those seeking a more upscale dining experience, "Saffron & Tartan" offers a refined take on Indian fusion cuisine, with dishes like Highland lamb vindaloo and Scottish scallop curry gracing its menu. Meanwhile, "Curry Castle" has gained a loyal following for its innovative fusion tapas, featuring bites like haggis pakoras and tandoori-cooked haggis with whisky sauce.

The Future of Indian Fusion Cuisine

As Edinburgh's culinary landscape continues to evolve, the future looks bright for Indian fusion cuisine. With a growing emphasis on sustainability and locally sourced ingredients, chefs are finding new ways to marry the best of both worlds. From pop-up supper clubs to food festivals celebrating cross-cultural exchange, the appetite for Indian fusion fare shows no signs of waning.

In conclusion, Indian fusion cuisine in Edinburgh offers a tantalizing blend of tradition and innovation, where the bold flavors of India meet the rich bounty of Scotland's larder. Whether you're a curious foodie or a seasoned gourmand, exploring the city's diverse array of Indian fusion restaurants is sure to be a feast for the senses. So, why not embark on a culinary adventure and discover the magic of Indian fusion cuisine in the heart of Edinburgh?

[laurkamkitchen]

In my time in Scotland, I never actually made my own veggie haggis, and this Burns Night, it seemed time to finally rectify that. This recipe seemed by far the most straightforward I could find, with simple ingredients and the shortest oven time.

I made this in full using half of a very large onion, beluga lentils, all black pepper, and miso in lieu of the marmite. Naturally, this took longer than I expected it to, at least an hour and a half or so. (I didn't quite bargain for how long the stovetop steps would really take.)

I do think my mixture was perhaps still a tad too wet when I finally poured it all into my loaf tin. It had the texture of porridge that was called for, but I admittedly did add a tad more veggie broth than I really needed, so perhaps it could have used a couple more minutes of simmering.

I took it out of the oven at about 20 minutes, hoping it would be close to done, but despite the misleading appearance of the top, it was bubbling around the edges, so I put it back in for another 5. At this point, Nimrah was all done with her neeps and tatties, so for impatience's sake, I went ahead and pulled this.

The inside was honestly almost exactly as it had been on the stove; it seemed it hadn't come anywhere near baking at all. This was a little disappointing at first, but in the end, it didn't matter. We even decided this was, in fact, an advantage given our lack of any sauce to serve with it.

All in all, not a standard prototype of veggie haggis, but a fun, themed experiment nonetheless, which we all know is probably my favorite type of cooking venture.

[xaviercasanueva]

Neeps and Tatties Recipe Haggis or a beef roast go well with neeps and tatties, a traditional Scottish side dish made of mashed potatoes and swede rutabaga.

[jellosaurusrex]

Recipe for Neeps and Tatties Haggis or a beef roast go well with neeps and tatties, a traditional Scottish side dish made of mashed potatoes and swede rutabaga. 2 pounds russet potatoes peeled and cubed, 1 bunch scallions finely chopped, 1 teaspoon mustard powder, 2 pounds swede peeled and cubed, 1/4 cup butter softened, salt and ground black pepper to taste

[ayeforscotland]

Hey Aye, I've got a bit of a (light hearted not serious) thinker for ya.

A while ago, I did a DNA test to learn about my medical history because I'm adopted. I learned that my dad was fully Scottish, and I'm a bit of a culinary lover, so it got me really interested in Scottish foods.

One problem: I'm Jewish and I keep Kosher. So, nothing with blood in it (black pudding, or most organs, so no Haggis), no pork, no shellfish, no bottom feeders, no fish that don't have both fins and scales (so salmon and cod are good, but catfish is a no-go), and nothing with meat and dairy combined in the dish (if it's something like mashed potatoes where the dairy can be easily substituted, that's totally fine).

So far I've had a few snacks here and there that can be bought easily off Amazon (irn bru, walkers) so I'm also interested in similar snacks, but I'd also love more dishes I can cook at home. Any suggestions?

Oh nice, that’s a good challenge! And digging through recipes has taught me some Kosher laws!

Cullen Skink - An amazing Scottish fish soup that’s traditionally made with Haddock (fins and scales! I checked!) - from what I read fish is excluded from the ‘mixing meat and dairy’ so I think you should be good. Please double check though as I’ll no doubt have missed something obvious.

Haggis (Veggie or Vegan) - It’s become pretty standard in Scottish restaurants to have a veggie/vegan haggis available - and it’s also available in supermarkets. It’ll give you the haggis experience without the whole sheep’s stomach packed with offal thing that a traditional haggis has going for it. There’s definitely recipes online for it and if you want to take it to the next level it absolutely slaps with a nice whisky sauce!

Cranachan - A dessert so amazing that even after you’ve loaded up with haggis, neeps and tatties - you’ll always have room for it. Don’t think it violates any Kosher rules - it’s oats, whisky, cream and raspberries.

Cock-a-leekie - We like our soups and we like joking about the names of our soups. It’s chicken and leek soup. It’s nice. Everyone loves soup. Some recipes will suggest adding bacon for some reason but I’ve never seen it before.

Tablet - Want something that’ll ruin your teeth and have you bouncing off walls? Try making your own tablet. I couldn’t find anything that said whether it isn’t Kosher or not. You need butter, milk, condensed milk and a metric fuckload of sugar.

Those would be my top 5 - there’s absolutely no harm in looking up Scottish food and then substituting whatever you’re not able to have. It takes a lot to fuck up a Scottish dish because the foundations of them are so common (and tasty!)

Hope that helps - and feel free to flag anything I got super wrong.

[scotianostra]

January 23rd is National Pie day, what's your favourite pie?  

Oh just to point out to those from the U.S, our pies are savoury, not sweet like over there.

In Scotland the most famous pie is a Scotch Pie, nothing quite says comfort food like pie, beans and chips, smothered in brown sauce. There is some debate as to the best recipe for a Scotch pie but, according to the the Scotch Pie Club,  The Kandy Bar in Saltcoats are World Champions at making the favourite , commonly we just call them pies, the Killie Pie is made  by Brownings whohave  produced the pie for tKilmarnock Football Club since 2003, and it is also sold in Aldi, SPAR and selected Scotmid stores in Scotland.

Second up is the traditional Steak Pie, t he New Year’s dinner of choice for decades, you cannot beat a traditional steak pie. Other incarnations have seen the addition of kidney or sausage, but the family favourite has been acting as the ultimate hangover cure for years,  Shaw’s Butchers in Barmulloch said recently that during the festive period  they made about 600 pounds of stew and I could have made about 200 more. They explained that 600 pounds of stew would do for 50 3lb pies, 150 1lb pies, with plenty left over, making over, thats 300 pies in total.

Then there’s the  Macaroni Pie, now believe it or not, this Gregg’s favourite has its origins in Caribbean and West Indian cuisine. When the company took the decision to drop the item from its shelves, over 1,300 people signed a petition to have it reinstated.

A favourite of mine when growing up was the Mince Tattie & Bean Pie. The same shape as the traditional Scotch Pie, our local bakers in Loanhead, used to make a braw one, I’m salivating now thinking about them.

Although I have yet to try one, several places now make the Scottish Breakfast Pie, another derivative of the Scotch variety, the ingredients will no doubt vary from place to place, but you might get thin layers of Lorne sausage, haggis, tattie scone and black pudding, topped off with a perfectly baked egg sprinkled with pieces of bacon, another yin that is making me hungry this morning just describing it

A mate of mine is a chef in Edinburgh, and his speciality is a Haggis and Apple Pie, shaped like the big mince round,  he promises to make one for me the next time I am through.

A contentious entry in this post is another Scottish favourite, The Forfar Bride.  The Scottish Forfar bridie is a meat and onion filled pastry,  Bakers in Forfar traditionally use shortcrust pastry for their bridies, but in other parts of Scotland, flaky pastry is often substituted.

My final choice is The Haggis Pie. , most butchers shops sell their own version, The Haggis Pie. is found in different varieties, but my favourite is with tatties and maybe a wee bit neeps, that’s turnip to all you people not from oor shores, Steak and Haggis pies are popular too. The ones in the pic look delicious are from  West Coast Foods in Prestwick. They do a variety of pies, the ones in the front of the pic are Chicken Balmoral gourmet pies Chicken in a peppercorn sauce with a wedge of haggis. 

[silverhallow]

Bridgerton siblings and spouses favorite meal to eat/cook?

Going with the Bridgerton Enterprise AU for this… and just the first 6 as that’s all we’ve met!

Anthony-

to cook: Sunday dinner especially sharing the kitchen with family

To eat; his wife’s Dal makhani (or Sophie’s lemon cake!)

Kate:

To cook: Chana masala or chicken soup which she does when people are poorly.

To eat: the Barfi made by Mary, Sophie’s cheese scones or her husbands lemon cake.

Benedict:

To cook: cannot really cook but he learned to make Fajitas and he surprised Sophie once by making her a cassoulet and the response it got means it is definitely one of his favourite things to cook now.

To eat: anything his wife makes him really but his guilty pleasure is a good Chinese takeaway but his favourite meal made by Sophie was during their first winter together when she had slow cooked some Ox cheek and Beef Shin with red wine and onions and served it with homemade mash and Yorkshire puddings, and then homemade apple crumble and custard and he thought he’d died and gone to heaven.

Sophie:

To cook: she loves baking. Cheese scones, cakes and pies! She loves following recipes

To eat: she’s a simple girl. Her favourite thing is the cassoulet Ben made her and Kate’s chicken soup. When she’s pregnant she craved the chicken soup.

Colin

Cannot cook. Doesn’t try to. He will happily heat up leftovers or order a takeaway,

To eat: Greek Gyros is one of his favourite things. He had it in a place in Greece and he goes every day when he is there. When he gets married he takes Penelope on their honeymoon.

Penelope:

To cook: bolognaise. It’s the first meal she cooked Colin. She makes a mean veggi version for Eloise as well.

To eat: corned beef and potato hash. Ultimately comfort food.

Simon:

To cook: he does things in bulk and he likes easy food, lasagne is an easy favourite and the girls all love it

To eat; Sophie and Anthony’s Sunday dinner… he doesn’t have to cook and he gets the best home made food.

Daphne:

To cook: mince and dumplings and rice pudding Simple hearty and tasty food.

To eat: she loves a braised lamb shank With mint sauce and a red wine and currant sauce

Phillip:

To cook: whilst he appreciates Eloise’s vegetarianism and he likes his plants he loves his meat as well Garlic Butter chicken is a speciality of his. He’s adapted it to do Garlic Butter Aubergine for Eloise and it works really well.

To eat; Eloise’s Vegetarian chilli con carne and her nomeat burgers. He doesn’t miss the meat and the kids love them too.

Eloise

To cook: she makes a mean Mushroom bourguignon so good that she got Colin and Greg to ask for second and both are adamant they’d never eat a dish without meat.

To eat: spicy vegetable ramen Bowls. She’s the Bridgerton who can handle her spice but it’s still not as good as Mike and Kate

Michael

To cook: scotch broth or he enjoys making whiskey chicken. It’s a dish he inherited from his father.

To eat: neeps haggis and tatties or Chicken Chettinad he’s the only one who can really give Kate a run for her money when it comes to spices.

Francesca:

To cook: she finds peace in slow cooked recipes she loves making stews and following complicated recipes. She was the one who showed Ben how to make the cassoulet but her pulled pork and homemade bbq sauce always goes down well and she does a slow cooked Jackfruit for Eloise that’s so good even Colin ate it thinking it was the pork…

To eat: bread and butter pudding. Apple crumble or whiskey chocolate cake. Fran has a sweet tooth.

[susanelizabethjonesart]

My Scot’s Kitchen book starts the year of recipes with November. Want to create a traditional Scottish dish today to honor my Scottish ancestry but not sure which one to choose. Cock-a-Leekie with sausages? Tatties? Beeps? Clapshot? Stovies? What is your favorite Scottish meal? . . . #standrewsday #scotland #highlandsandislands #stapag #cockaleekie #tatties #neeps #stovies #scotskitchen (at St Andrews) https://www.instagram.com/p/B5ftNNIHBBk/?igshid=fs1h7w35c96c