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Original poster

Brilliant things about Scotland

423 replies

JennyPiccolo · 12/08/2011 02:53

Just cos I love Scotland.

The banter
Irn bru
Men who look like they grew out of the ground
How everyone sees going out and having a good time as some kind of fundamental human right
Edinburgh fringe festival
The barrowlands ballroom
Whisky

OP posts:
duckdodgers · 13/08/2011 22:56

Why has this thread been moved from chat to other stuff, just noticed Confused

GentleOtter · 13/08/2011 22:57

The accent can change village to village, Granny23.

The Cromarty accent is completely different to an Avoch accent. Different dialect too.

Pan · 13/08/2011 23:03

duck - it's an English conspiracy....it starts off with shifting boards around..

BibiBelle · 13/08/2011 23:04

Heathur with the Weathur - anywhere else in the world people would be distraught with the forecast but she always deserved a laugh bless her Grin

Yama · 13/08/2011 23:07

Duckdodgers - someone asked for it to be moved to Classics to it wouldn't be lost. A few posters probably reported that post thus also requesting the move.

LadyBeagleEyes · 13/08/2011 23:08

That's odd. Why have they moved it? Has the Irish one been moved too?

GentleOtter · 13/08/2011 23:22

I have tablet. Proper tablet made by wee old ladies and it is wrapped in greaseproof paper.

scottishmummy · 13/08/2011 23:27

im good at making tablet.take into work.
gone. quickly

handsomeharry · 13/08/2011 23:29

There is a thread asking why it had been moved.

link here

handsomeharry · 13/08/2011 23:30

Every time I've tried to make tablet it's been a bit of a disaster. It's either as hard as rock or mushy.

GentleOtter · 13/08/2011 23:30

How do you avoid getting burned bits in it? Mine always ends up with brown bits in even on a low heat.

The very slab I am eating looking at is golden with fine bubbles on top and no burned bits.

BibiBelle · 13/08/2011 23:35

I sell my tablet now Smile but I STILL love eating the wee left over bits in the pot when it's warm - best bit ever!

Witchofthenorth · 13/08/2011 23:37

It's all in the stirring gentleotter..........if mine gets some brown bits I take it right off the heat for a wee minute then out it back on. Usually continuous stirring keeps them at bay, at least that's what I find, another seasoned tablet maker may have another trick up their sleeve :)

prettybird · 13/08/2011 23:39

Need to read this thread properly and add my own thoughts, but I tohught I'd just comment that I have finally (10 batches later) perfected my tablet making skills!

Took me 7 batches that weren't quite right but Batches 8, 9 and 10 were all good so I think I have finally cracked it! :)

BibiBelle · 13/08/2011 23:40

well done prettybird! It annoys me when people think that it's easy or cheap to make!

TapselteerieO · 13/08/2011 23:42

My local lovely restaurant serves tablet with coffee(never enough, I stole my brother's wee portion the other day) delicious.

I will investigate Iain the Gate, hope it is a good story now!

scottishmummy · 13/08/2011 23:43

aye,stir til yer arm aches and is gonnae fall off
tablet isnt easy.but my god the results is delicious

GentleOtter · 13/08/2011 23:44

Here is a serious tablet recipe by someone's Aunt Celie.
She is very strict about the correct sugar and best butter.

TapselteerieO · 13/08/2011 23:45

Less sweet but still lovely is skirlie (no idea how to spell it) my Dad used to make it and I love it, not had it in years!

handsomeharry · 13/08/2011 23:48

Thanks for the link gentleotter - think I'll give it another go.

scottishmummy · 13/08/2011 23:50

2lbs caster sugar

1/4lb butter

1 cup of whole milk

Tin of condensed milk

Teaspoon vanilla essence

  1. In a heavy based pan slowly melt sugar, milk and butter.you really have to melt all the sugar this is when their is no crunch felt when you stir it
  2. Once it comes to the boil add the condensed milk.
  3. Slowly bring to the boil again, stirring constantly, its a real exertion but stir,stir,stir
  4. Still stirring really carefully, boil for 15 minutes or until mixture darkens to a butterscotch colour.
5.To test if mixture has boiled for long enough drop a teaspoon full into a glass of cold water. If it?s ready it will form a ball that you can roll between your finger.soft and pliable. Or to be honest,less hassle is use sugar thermometer. thermometer reaches 234 to 240° F (112 to 116° C),
  1. Remove from heat and add vanilla essence.
7.Pour into a greased tin and cool and when nearly set eg wee bit of resistance but not too hard cut into squares.

took me ages to type that
8.Eat it

TapselteerieO · 13/08/2011 23:54

Oh and porridge!

GentleOtter · 13/08/2011 23:54

Thanks scottishmummy. I'm going to copy that down and try it. Dh and the children are not getting any of it.

handsomeharry · 13/08/2011 23:56

That's the thing - I think if ever managed to make it successfully I would eat it all in a oner.

prettybird · 13/08/2011 23:56

I've started making it for the cake stall we run for when the Minis' Rugby Club has home fixtures. It goes like hotcakes sells out very quickly.

Not good for a diet though because of all the necessary quality testing Wink