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Forum - food - Click here to return to the Forum menu page.
Scottish Food.
There are 2 messages in this section.

Graham Dickson from New York, NY. Posted 12 Jan 2004.
I was born in what was then British Guiana (now Guyana) in 1953. My dad was Church of Scotland and originally from Leith. My mum was from South Africa with a Scottish dad.
One of my earliest memories was stirring a pot of porridge and wondering why we ate such a hot dish in such a hot place. I was subsequently introduced to curry at about the age of 4 and learned that there was food much more hot than porridge.

We then emigrated to the US, where my Dad would search out meat pies and sausage rolls from shops in Kearney, New Jersey. The idea of haggis took on mythic proportions, but I did not have an opportunity to sample the real thing. My mum however, out of ethnic pride and not just economy no doubt, would feed us things like lamb's head broth (we would bring the eyes to school and disgust all our friends). I remember overcooked liver and tripe not too fondly. She did make lovely puddings with beef suet.

At 18 I came to Scotland for 3 years first as an exchange student and then a university student at Edinburgh. I remember blood pudding and chips fondly and found I actually liked haggis, but got gastro-enteritis from the sausages at a British public school that shall remain nameless. The good sausages were delightful though - much less fatty than American sausages and seasoned nicely. I liked the curries. Cheeses were wonderful and I lived on toasted cheese made on the tiny little heater in my room for some time.

Sweets were delightful - cakes with marzipan frosting, black bun, "fly cemeteries" filled with raisins. Excellent fresh fish, usually fried, and great amounts of stodge- usually in the form of spuds in their small variety. There was also a daily Mars bar (not deep fried though).
Don't remember much in the way of happy green vegetables...

There is now a "Scottish" pub in Manhattan that makes an ersatz haggis (no liver, lights or heart - I think minced lamb with the oats, onions and pepper) and better still an English fish and chip shop that has . . . blood pudding and chips.
Helen from Upstate NY. Posted 16 Oct 2006.
Trying unsuccessfully to find a place to buy Dunlop cheese. Growing up on oat cakes, oatmeal for breakfast for 20+ yrs, meat pies ,blood pudding and melted dunlop cheese sandwiches, I have a craving for Dunlop cheese. I 've scoped the internet to no avail. Could you give me the names of stores in Kearney NJ?

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