The Scottish thread

When you have no clue as to what you want to say

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Devil's Advocate
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Post by Devil's Advocate »

schuette wrote:
Devil's Advocate wrote:Okay..... Just what is the correct pronounciation of "Chatelherault"?
I have no idea how you would phonetically pronounce that :D .....but it could be anything considering we pronounce Milngavie as Milguy :wink:
The citizens of Hamilton seem to pronounce it either "shattelroo" or"shat-leroo." But I didn't quite figure out which.... *shrug*

(In case you were wondering, that's where I was last weekend :D)
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awip2062
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Post by awip2062 »

awip2062 wrote:
The correct answer is to hand her a glass of Glyva and say slainte mhath!


in my world that's the right way to reply to such a question
I knew that would work! I am starting to figure you out, Mumsey!
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schuette
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Post by schuette »

hey DA you should have said and we could have had a dram the gether :D

and t ...yep you know me so well 8)
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Devil's Advocate
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Post by Devil's Advocate »

Yeah. But I didn't know where in Scotland you live, and it's a big country (as some Scottish band once said..... ;) ). Plus I didn't have much free time, and very limited transport. :(
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schuette
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Post by schuette »

next time your up let me know....we can arrange a quick coffee. I stay about 30 mile from Glasgow
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awip2062
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Post by awip2062 »

Scotland is NOT a big country! Whoever said that was daft!
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schuette
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Post by schuette »

it is big if your Scottish!!!!
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Medinaquirin
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Post by Medinaquirin »

LMAO!!!

Well, in honor of this thread, my first post on the new board, and the fact that it was me and my honey's three-month anniversary (love you lots, sugar!), I will post the lyrics to Queen's Bohemian Rhapsody......

GLASGOW STYLE!!!
(and, no, he's not from Glasgow, he's from Falkirk;) )


Is this the real life?
Is it the methadone?
Stuck in the Gorbals, two bob fur the telephone?
Open yer wine, an' talk wi' a whine like me,
Um just a weeji, gie us yer Sunny D,
Cos I'll chib yer pal, rip yer da, slash yer dug, ride yer ma! Any way the Clyde flows, disnae really mater tae me.....tae me.

Haw maw, just chibbed some bam, Buckie bottle tae the heid,
An noo the f**kin' b**stards deid!
Haw maw, um just oan parole
An noo I'm headin back tae
Barlineeeee...

Haw Maw, oohooh ooh
Never meant tae steal yer purse,
But if I'm no fu' o' smack this time the morra'
Carry oot, Carry oot! An we'll go oot on the batter!

Too late, the bailiff's here.
Sends shivers doon ma spine, gubbed 10 jellies just in time. Goodbye all ma muckers, I've got tae go, got to go and rip some wank fae up thescheme. Haw Maw, oohooh oooh I'm a jakey bam, I sometimes think I've never been washed at all

I see a little silhouetto of a bam,
Adidas! Adidas!
Can ye get us a kergo?
Thunderbird, White Lightening, very very frightening to me!
Twenty Mayfair, Twenty Mayfair, Twenty Mayfair and some
skins - Magnifico, oh, oh, oh, oh!

I'm just a fat boy, nae body loves me
He's just a fat boy fae a fat family!
Spare us a pound for a wee cup o' tea?
Get tae f*ck, skanky slob, will ye get a job?
For f*cksake NO, I will not get a job. Get a job.
For f*cksake I will not get a job
Get a job, ....... Will not get a job
Get a job, ........Will not get a job no no no no no.....
Oh gonorrheoea! gonnorrhoea! gonnorhoea and the clap!
Then doon the pub, has the barman put aside for me?
For me, for meeee!

So you hink ye can slash me an pish in ma eye?
So ye hink ye can chib me an leave me tae die?
Haw bawbag, can't dae this tae me bawbag!
Just wait till I'm oot, just wait till I'm right oot ma nut!!

F*ck all really matters, anyone can see
F*ck all really matters.....
F*ck all really matters, tae meeeeeee.


:lol: :lol: :lol: :lol: :lol: :lol:
~Time is a spiral, space is a curve
I know you get dizzy but try not to lose your nerve
~
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Mr. Potatoe Head
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Post by Mr. Potatoe Head »

I'm as confused as a hungry baby in a topless club 8)
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schuette
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Post by schuette »

loved it Med!!! :lol: :lol: ...even though I'm Glaswegian :wink:
oh and you do know Falkirk is the nearest town to where I live....only a couple of mile away...
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Medinaquirin
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Post by Medinaquirin »

Oooo, cool. If you see my boyfriend, wave at him for me! :lol:
~Time is a spiral, space is a curve
I know you get dizzy but try not to lose your nerve
~
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schuette
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Post by schuette »

as requested a Haggis recipe :D

Lady Login's Recipe, 1856
1 cleaned sheep or lamb's stomach bag
2 lb. dry oatmeal
1 lb chopped mutton suet
1 lb lamb's or deer's liver, boiled and minced
1 pint (2 cups) stock
the heart and lights (lungs) of the sheep, boiled and minced
1 large chopped onion
1/2 tsp salt and pepper


To make a modern haggis, the pluck (liver, heart, lights or lungs) is washed and put to boil until tender. When cool, the meat is chopped or minced finely and mixed with the oatmeal, onions, salt, pepper and spices. It's then put again through a coarser mincer. The mixture is moistened, usually with meat gravy, put into a filler and pumped into the prepared natural (sheep's stomach), or artificial casings which are then sealed. The haggis is then cooked in boiling water for about an hour, depending on size, the mixture swells up to fill the skins, then it's left to cool. An independent butcher specializing in haggis might make an annual 200 tons, while a large meat-processing company may make the same amount in a month. It is also sold tinned. The weight can vary from 75-100g/3-4oz (individual size) to 4-5kg/8-10lb 'Chieftain' haggis which would feed 20. An average over-the-counter haggis to feed a family of four is around 250g-500g/1/2-1lb.

always serve haggis with neeps and tatties :D
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Medinaquirin
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Post by Medinaquirin »

And please explain why they call turnips neeps! I've been pondering that for about a week now.
~Time is a spiral, space is a curve
I know you get dizzy but try not to lose your nerve
~
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Aerosmitten
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Post by Aerosmitten »

schuette wrote:as requested a Haggis recipe :D

Lady Login's Recipe, 1856
1 cleaned sheep or lamb's stomach bag
2 lb. dry oatmeal
1 lb chopped mutton suet
1 lb lamb's or deer's liver, boiled and minced
1 pint (2 cups) stock
the heart and lights (lungs) of the sheep, boiled and minced
1 large chopped onion
1/2 tsp salt and pepper


To make a modern haggis, the pluck (liver, heart, lights or lungs) is washed and put to boil until tender. When cool, the meat is chopped or minced finely and mixed with the oatmeal, onions, salt, pepper and spices. It's then put again through a coarser mincer. The mixture is moistened, usually with meat gravy, put into a filler and pumped into the prepared natural (sheep's stomach), or artificial casings which are then sealed. The haggis is then cooked in boiling water for about an hour, depending on size, the mixture swells up to fill the skins, then it's left to cool. An independent butcher specializing in haggis might make an annual 200 tons, while a large meat-processing company may make the same amount in a month. It is also sold tinned. The weight can vary from 75-100g/3-4oz (individual size) to 4-5kg/8-10lb 'Chieftain' haggis which would feed 20. An average over-the-counter haggis to feed a family of four is around 250g-500g/1/2-1lb.

always serve haggis with neeps and tatties :D
Umm....sounds...lovely...
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