This is a cultural issue The S-I do not do Aberdeen Butteries, which are very localised to the North East of Scotland. I now live in Nairnshire, which is at the extreme North Western end of the Doric speaking area which is really the Mearns, Aberdeen and Moray and Nairn. The local baker does Butteries. I never experienced them when I was in Ulster. This is Scotland which is nothing to do with S-I Edward > -----Original Message----- > From: scotch-irish-bounces@rootsweb.com > [mailto:scotch-irish-bounces@rootsweb.com] On Behalf Of Extant > Sent: Thursday, February 09, 2012 8:25 AM > To: scotch-irish@rootsweb.com > Subject: [S-I] Aberdeen Butteries > > Aberdeen Butteries > > Butteries/Rowies/Aberdeen rolls > > 250g butter > 125g lard > 1 tablespoon soft brown sugar > 500g flour > 2 teaspoons of dried yeast > 450ml warm water > Pinch of salt > > Aberdeen Butteries > Baking Directions For Aberdeen Butteries: > > 1. Make a paste from the yeast, sugar and a wee bit of the > warm water and set aside. > > 2. Mix the flour and the salt together. Once the yeast has > bubbled up add this and mix well to a dough and leave to rise. > > 3. Cream the butter and lard and divide into three portions. > > 4. Once the dough has doubled in size give it a good knead > then roll into a rectangle about 1cm thick. > > 5. Then spread one portion of the butter mixture over two > thirds of the dough. > > 6. Fold the remaining third of the dough over onto the butter > mixture and fold the other bit over - giving three layers. > Roll this back to the original size. > > 7. Allow to cool for 40 minutes. > > 8. Repeat stages 5-7 twice more. > > 9. Cut the dough into 16 pieces and shape each to a rough > circle and place on baking trays. > > 10. Set aside to rise for about 45 minutes then bake at 200c > for 15 minutes. > > ------------------------------- > To unsubscribe from the list, please send an email to > SCOTCH-IRISH-request@rootsweb.com with the word 'unsubscribe' > without the quotes in the subject and the body of the message

It is extremely bad manners to flame posters on any list - all it does is cause arguments. You saw the title of the post, if you did not want to read it then don't open it - it is that simple !! If, as I suspect, you are connected to the list in some kind of admin role then I would direct you to where the email came from. It came from scotch-irish-bounces@rootsweb.com which redirected a post to a list that either doesn't or no longer exists. It redirected the post to this list scotch-irish@rootsweb.com. It appears to me this is an issue that S-I has to resolve internally. People post on these lists for help and information, not to be treated like naughty schoolchildren. SEAN > From: edward.andrews@btinternet.com > To: scotch-irish@rootsweb.com > Date: Thu, 9 Feb 2012 10:55:53 +0000 > Subject: Re: [S-I] Aberdeen Butteries > > This is a cultural issue > The S-I do not do Aberdeen Butteries, which are very localised to the North > East of Scotland. > I now live in Nairnshire, which is at the extreme North Western end of the > Doric speaking area which is really the Mearns, Aberdeen and Moray and > Nairn. The local baker does Butteries. I never experienced them when I was > in Ulster. > This is Scotland which is nothing to do with S-I > Edward > > > -----Original Message----- > > From: scotch-irish-bounces@rootsweb.com > > [mailto:scotch-irish-bounces@rootsweb.com] On Behalf Of Extant > > Sent: Thursday, February 09, 2012 8:25 AM > > To: scotch-irish@rootsweb.com > > Subject: [S-I] Aberdeen Butteries > > > > Aberdeen Butteries > > > > Butteries/Rowies/Aberdeen rolls > > > > 250g butter > > 125g lard > > 1 tablespoon soft brown sugar > > 500g flour > > 2 teaspoons of dried yeast > > 450ml warm water > > Pinch of salt > > > > Aberdeen Butteries > > Baking Directions For Aberdeen Butteries: > > > > 1. Make a paste from the yeast, sugar and a wee bit of the > > warm water and set aside. > > > > 2. Mix the flour and the salt together. Once the yeast has > > bubbled up add this and mix well to a dough and leave to rise. > > > > 3. Cream the butter and lard and divide into three portions. > > > > 4. Once the dough has doubled in size give it a good knead > > then roll into a rectangle about 1cm thick. > > > > 5. Then spread one portion of the butter mixture over two > > thirds of the dough. > > > > 6. Fold the remaining third of the dough over onto the butter > > mixture and fold the other bit over - giving three layers. > > Roll this back to the original size. > > > > 7. Allow to cool for 40 minutes. > > > > 8. Repeat stages 5-7 twice more. > > > > 9. Cut the dough into 16 pieces and shape each to a rough > > circle and place on baking trays. > > > > 10. Set aside to rise for about 45 minutes then bake at 200c > > for 15 minutes. > > > > ------------------------------- > > To unsubscribe from the list, please send an email to > > SCOTCH-IRISH-request@rootsweb.com with the word 'unsubscribe' > > without the quotes in the subject and the body of the message > > > ------------------------------- > To unsubscribe from the list, please send an email to SCOTCH-IRISH-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

Hi Sean, actually the Rev. Andrews is the admin of the scotch Irish cultural list <grin>. And while we're on the topic of culture..... one of the difficulties we've had is we're....well, us. We aren't the most cuddly ethnic group on the planet. Often we're accused of being blunt. This is not like our cousins to the south (in Ireland) who talk very flowery, embellish and beat around the bush. Not us. The Rev. Andrews was actually born and raised in the ol' homeland (Northern Ireland, not Scotland <grin>). So he comes by his bluntness honestly. I've gotten use to being irritating (and irritated) and the same is true for most of us here. Few of us win "Miss Personality" in the beauty pageants. If you want sweet talk, you have to go to Dublin <grin>. As for how his email got on the list, I do not begin to understand the innards and outards of Rootsweb. It might have internally done some re-directing. Maybe after I appoint you list admin (and flee to an off shore island with no Internet or cell phone reception), you can figure it out. Meanwhile, how did a guy named Sean Roche end up here? Sent here for punishment or are you spying on us? Or was your mother Mary Anderson? Just curious.....not planning on kicking you off or anything. I had a client with Rochfords in Mayo. What's the difference between a Roche and a Rochford I wonder? Linda Merle (evil list admin) ----- Original Message ----- From: "sean roche" <seanroche1@hotmail.com> To: "SCOTCH IRISH list" <scotch-irish@rootsweb.com> Sent: Thursday, 9 February, 2012 1:27:54 PM Subject: Re: [S-I] Aberdeen Butteries It is extremely bad manners to flame posters on any list - all it does is cause arguments. You saw the title of the post, if you did not want to read it then don't open it - it is that simple !! If, as I suspect, you are connected to the list in some kind of admin role then I would direct you to where the email came from. It came from scotch-irish-bounces@rootsweb.com which redirected a post to a list that either doesn't or no longer exists. It redirected the post to this list scotch-irish@rootsweb.com. It appears to me this is an issue that S-I has to resolve internally. People post on these lists for help and information, not to be treated like naughty schoolchildren. SEAN > From: edward.andrews@btinternet.com > To: scotch-irish@rootsweb.com > Date: Thu, 9 Feb 2012 10:55:53 +0000 > Subject: Re: [S-I] Aberdeen Butteries > > This is a cultural issue > The S-I do not do Aberdeen Butteries, which are very localised to the North > East of Scotland. > I now live in Nairnshire, which is at the extreme North Western end of the > Doric speaking area which is really the Mearns, Aberdeen and Moray and > Nairn. The local baker does Butteries. I never experienced them when I was > in Ulster. > This is Scotland which is nothing to do with S-I > Edward > > > -----Original Message----- > > From: scotch-irish-bounces@rootsweb.com > > [mailto:scotch-irish-bounces@rootsweb.com] On Behalf Of Extant > > Sent: Thursday, February 09, 2012 8:25 AM > > To: scotch-irish@rootsweb.com > > Subject: [S-I] Aberdeen Butteries > > > > Aberdeen Butteries > > > > Butteries/Rowies/Aberdeen rolls > > > > 250g butter > > 125g lard > > 1 tablespoon soft brown sugar > > 500g flour > > 2 teaspoons of dried yeast > > 450ml warm water > > Pinch of salt > > > > Aberdeen Butteries > > Baking Directions For Aberdeen Butteries: > > > > 1. Make a paste from the yeast, sugar and a wee bit of the > > warm water and set aside. > > > > 2. Mix the flour and the salt together. Once the yeast has > > bubbled up add this and mix well to a dough and leave to rise. > > > > 3. Cream the butter and lard and divide into three portions. > > > > 4. Once the dough has doubled in size give it a good knead > > then roll into a rectangle about 1cm thick. > > > > 5. Then spread one portion of the butter mixture over two > > thirds of the dough. > > > > 6. Fold the remaining third of the dough over onto the butter > > mixture and fold the other bit over - giving three layers. > > Roll this back to the original size. > > > > 7. Allow to cool for 40 minutes. > > > > 8. Repeat stages 5-7 twice more. > > > > 9. Cut the dough into 16 pieces and shape each to a rough > > circle and place on baking trays. > > > > 10. Set aside to rise for about 45 minutes then bake at 200c > > for 15 minutes. > > > > ------------------------------- > > To unsubscribe from the list, please send an email to > > SCOTCH-IRISH-request@rootsweb.com with the word 'unsubscribe' > > without the quotes in the subject and the body of the message > > > ------------------------------- > To unsubscribe from the list, please send an email to SCOTCH-IRISH-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to SCOTCH-IRISH-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message