Stephen -- can I remind you of your words nearly a year ago, when Sigurd encouraged us, over and over, to please stick to ORKNEY topics. Which you can't seem to do. Here was [in part] your reply to Sigurd's plea, sent to the List: "on 12/9/03 6:30 AM, stephen davie wrote -- [...] Now then Sig, [...] I looked up your website and reviewed the instructions, and I can truly appreciate the frustrations you go through to preserve quality. Someone who doesn't like a message will always shoot the messenger, and that would be you I am sure... [...] The "chatting" can be done one to one without irritating others. I figured that out too late it seems... [...] We all get too soon old and too late smart." I myself have no desire to hear of your clueless, rude, misinformed and misplaced political rantings on this ORCADIA-List. Keep your Bush and Blair bashing to your own miserable self. If you don't wish to inform yourself of, or face, the realities and consequences of the terrorism all of this world faces, and do something constructive about it, keep your political comments to yourself, or share them with others of your ilk. Don't tell the Orcadia-List. My apologies to the rest of you for my directness. Lisa

ORCADIA-L@rootsweb.com writes: >"Say there, bartender, when you have a minute could you bring me >another ale and a bag of Stennes Stovies and some more Sheep Dip to go >with em." Dent brewery in the Lake District produces these beers - Dent Bitter (3.7%), Ramsbottom Strong Ale (4.5%), T'Od Tup stout (6%), Sheep Dip (4.5%), Aviator Ale (4%) and Kamikaze (5%). -- Bruce Fletcher Stronsay, Orkney http://www.stronsay.co.uk/claremont http://www.caytonwitheastfield.btinternet.co.uk "Dogs have owners, cats have staff"

We seem to get these rants after a full moon. I'm sure we'll return to our normal, logical, orderly ways soon. Karen

Now there is a bit of practical information for those of us chaps who don't cook well perhaps, but nonetheless have a natural flair for pouring liquids into glassware and pewter. Knew they made a cheap whisky called Sheep Dip, but I was unaware of the Ale. Ramsbottom has a ring of a well-rounded brew, doesn't it? Thanks Bruce! Stephen On Thursday, September 30, 2004, at 02:07 AM, Bruce Fletcher wrote: > ORCADIA-L@rootsweb.com writes: >> "Say there, bartender, when you have a minute could you bring me >> another ale and a bag of Stennes Stovies and some more Sheep Dip to go >> with em." > > Dent brewery in the Lake District produces these beers - Dent Bitter > (3.7%), Ramsbottom Strong Ale (4.5%), T'Od Tup stout (6%), Sheep Dip > (4.5%), Aviator Ale (4%) and Kamikaze (5%). > -- > Bruce Fletcher > Stronsay, Orkney > http://www.stronsay.co.uk/claremont > http://www.caytonwitheastfield.btinternet.co.uk > "Dogs have owners, cats have staff" > > > ==== ORCADIA Mailing List ==== > To unsubscribe from the Orcadia mailing list, send an e-mail with the > word > 'unsubscribe' in the message body to orcadia-l-request@rootsweb.com >

OK, Mike, you've got me ....what's clapshot? Jan At 04:12 AM 30/09/2004 Thursday, you wrote: >I don't think stovies are a typically Orcadian dish. As an Orcadian born >and bred I don't ever remember having them as I was being brought up >during World War 2 and afterwards. I might have had stovies, not knowing >what they were, but I had honestly never heard of them until my job took >me to Banff in the northeast of mainland Scotland in the mid-1970s. I had >to ask what they were! > >Now if you we were to have a thread on clapshot.... :-) > >Kind regards > >Mike Clouston > > >==== ORCADIA Mailing List ==== >To unsubscribe from the Orcadia mailing list, send an e-mail with the word >'unsubscribe' in the message body to orcadia-l-request@rootsweb.com Jan Nary 31 Leybourne St, Chelmer Queensland 4068 Publicist & Journalist National Folk Festival Publicist <http://www.folkfestival.asn.au/>http://www.folkfestival.asn.au/ Co-host Acoustic Harvest Bay FM 100.3 <http://www.bayfm.org.au/>http://www.bayfm.org.au/ tel. 44 7 3379 4178 fax 447 3278 2360 mob. 0429 898 328 UK 07905 976 173

I think Skara Brae has instructions for a sort of prototype haggis.... Jan At 03:01 AM 30/09/2004 Thursday, you wrote: >Has > > anyone seen any info on cooking in the open fire days with recipes, etc. > > > > Karen > >I was at a talk a couple of years ago by Jacqui Wood. It as part of the >'Minehowe Knowhow' event, and was about prehistoric cooking. It was really >interesting - she's an experimental archaeologist. If I remembet right she's >the one who did the recreation of the Orkney Hood, which there's been >mention of in the past on this list. > >She's written a book, although I've never seen it. There's a little about >prehistoric cooking and a few recipes from her on the Channel 4 time Team >website: >http://www.channel4.com/history/timeteam/snapshot_recipes.html > >I quite like the look of the barley bread and sweet bread recipes and might >give them a go. > >Fiona >Orkney >www.picturetrail.com/orcadia > > > >==== ORCADIA Mailing List ==== >To unsubscribe from the Orcadia mailing list, send an e-mail with the word >'unsubscribe' in the message body to orcadia-l-request@rootsweb.com Jan Nary 31 Leybourne St, Chelmer Queensland 4068 Publicist & Journalist National Folk Festival Publicist <http://www.folkfestival.asn.au/>http://www.folkfestival.asn.au/ Co-host Acoustic Harvest Bay FM 100.3 <http://www.bayfm.org.au/>http://www.bayfm.org.au/ tel. 44 7 3379 4178 fax 447 3278 2360 mob. 0429 898 328 UK 07905 976 173

There's a Yorkshire variant with meat (sliced corned beef ) - it's called panhackelty. Jan (Brisbane) At 09:04 PM 29/09/2004 Wednesday, Gelborn@aol.com wrote: >As far as Stovies are concerned, you have to shake the pot from time to >time, to stop them sticking on the bottom. If the potatoes are cut into thin >slices, and layered with cooked meat, you can put in a little stock or >water, and >some butter, with a tight lid. > > >==== ORCADIA Mailing List ==== >To unsubscribe from the Orcadia mailing list, send an e-mail with the word >'unsubscribe' in the message body to orcadia-l-request@rootsweb.com

Too bad. I rather enjoy these rants. Kathy --- KJEMEM@aol.com wrote: > We seem to get these rants after a full moon. I'm > sure we'll return to our > normal, logical, orderly ways soon. > > Karen > > > ==== ORCADIA Mailing List ==== > To unsubscribe from the Orcadia mailing list, send > an e-mail with the word > 'unsubscribe' in the message body to > orcadia-l-request@rootsweb.com > > __________________________________ Do you Yahoo!? Yahoo! Mail - You care about security. So do we. http://promotions.yahoo.com/new_mail

What has this to do with Stovies? Cannot the subjects be kept in neat little compartments, otherwise it all becomes very muddled! Yours, Geoffrey

On 29 September 2004 23:04, Jan Nary wrote: > OK, Mike, you've got me ....what's clapshot? Mashed tatties and neeps (potato and turnip). -- Sigurd Towrie Blackhall - Kirbister - Stromness - Orkney Heritage of Orkney: www.orkneyjar.com Home: sigurd@orkneyjar.com Work: sigurd.towrie@orcadian.co.uk

> I was asking about pre-gas/electric. But both are interesting topics. > > Karen In that case the booklet published by Orkney Family History Society may be of interest: Margaret Traill's Cookery book A collection of Orkney recipes from the late 17th and 18th century in an A5 booklet. I have it somewhere, but can't put my hand on it at the moment, otherwise I'd have been able to give you an idea of the contents. Fiona Orkney www.picturetrail.com/orcadia

On 29 September 2004 19:13, Mike Clouston wrote: > I had honestly never heard of them until > my job took > me to Banff in the northeast of mainland Scotland in the mid-1970s. I > had to ask what they were! Same here. I first encountered Stovies in an Oor Wullie (or possibly The Broons) comic strip in the late 1970s. -- Sigurd Towrie Blackhall - Kirbister - Stromness - Orkney Heritage of Orkney: www.orkneyjar.com Home: sigurd@orkneyjar.com Work: sigurd.towrie@orcadian.co.uk

WOW! Thanks a heap o'tatties! Anne Philadelphia (PA)

I don't think stovies are a typically Orcadian dish. As an Orcadian born and bred I don't ever remember having them as I was being brought up during World War 2 and afterwards. I might have had stovies, not knowing what they were, but I had honestly never heard of them until my job took me to Banff in the northeast of mainland Scotland in the mid-1970s. I had to ask what they were! Now if you we were to have a thread on clapshot.... :-) Kind regards Mike Clouston

Actually, you can use your genetic inheritance to account for your liking chocolate--recently was scientifically established that dark, bittersweet chocolate is "heart healthy." And since 1500s, European colonists in north west South America have been trying to stamp out the coca plant. LJardine ----- Original Message ----- From: "Linda Foubister" <lfoubister@shaw.ca> To: <ORCADIA-L@rootsweb.com> Sent: Wednesday, September 29, 2004 6:24 PM Subject: [<orcadia>] More on Potatoes in Stovies > Hi, > > While potatoes certainly changed history, they were only introduced to > Europe from South America in the 1500s. And they took a few centuries to > really catch on. So my early Orkney ancestors did not have the delights of > stovies as a long tradition. I certainly do not remember my Orcadian > grandparents dishing them out to us kids. > > As for chocolate, it, too, came from the Americas. So I can't use a > genetic disposition to explain my overindulgence in it. > > Linda > > > ==== ORCADIA Mailing List ==== > To unsubscribe from the Orcadia mailing list, send an e-mail with the word > 'unsubscribe' in the message body to orcadia-l-request@rootsweb.com > >

----- Original Message ----- From: "Linda Foubister" <lfoubister@shaw.ca> To: <ORCADIA-L@rootsweb.com> Sent: Wednesday, September 29, 2004 6:24 PM Subject: [<orcadia>] More on Potatoes in Stovies > Hi, > > While potatoes certainly changed history, they were only introduced to > Europe from South America in the 1500s. And they took a few centuries to > really catch on. So my early Orkney ancestors did not have the delights of > stovies as a long tradition. I certainly do not remember my Orcadian > grandparents dishing them out to us kids. > > As for chocolate, it, too, came from the Americas. So I can't use a > genetic disposition to explain my overindulgence in it. > > Linda > > > ==== ORCADIA Mailing List ==== > To unsubscribe from the Orcadia mailing list, send an e-mail with the word > 'unsubscribe' in the message body to orcadia-l-request@rootsweb.com > >

> Are we talking about pre-historic cooking, which would refer to how food was > cooked before there was writing and history? Or are we talking about > pre-gas or electric cooking, which is scarcely 100 years young? > > LJardine Jacqui Wood's book is about prehistoric cooking, not about 100 year old cooking. I'd guess you could find 100 year old recipes easily enough if that's what you want. Fiona Orkney www.picturetrail.com/orcadia

Hi, While potatoes certainly changed history, they were only introduced to Europe from South America in the 1500s. And they took a few centuries to really catch on. So my early Orkney ancestors did not have the delights of stovies as a long tradition. I certainly do not remember my Orcadian grandparents dishing them out to us kids. As for chocolate, it, too, came from the Americas. So I can't use a genetic disposition to explain my overindulgence in it. Linda

Has > anyone seen any info on cooking in the open fire days with recipes, etc. > > Karen I was at a talk a couple of years ago by Jacqui Wood. It as part of the 'Minehowe Knowhow' event, and was about prehistoric cooking. It was really interesting - she's an experimental archaeologist. If I remembet right she's the one who did the recreation of the Orkney Hood, which there's been mention of in the past on this list. She's written a book, although I've never seen it. There's a little about prehistoric cooking and a few recipes from her on the Channel 4 time Team website: http://www.channel4.com/history/timeteam/snapshot_recipes.html I quite like the look of the barley bread and sweet bread recipes and might give them a go. Fiona Orkney www.picturetrail.com/orcadia

Thank you Stephen. I am no longer hungry. Karen