On 19/12/2014 7:29 PM, Bruce wrote:
> On Fri, 19 Dec 2014 19:13:49 -0700, graham > wrote:
>
>> On 19/12/2014 2:42 PM, S Viemeister wrote:
>>> On 12/19/2014 1:41 PM, Travis McGee wrote:
>>>> http://www.nytimes.com/2014/12/21/tr...nd-haggis.html
>>>>
>>>>
>>>> In Scotland, Guts, Glory and Haggis
>>> (snip)
>>>> During my five-week stay in Scotland, I would seek it out wherever I
>>>> went — trying it both in its traditional form, as “haggis, neeps and
>>>> tatties” (haggis, parsnips and potatoes),
>>>
>>> Neeps are _not_ parsnips!
>>> They're rutabagas/wax turnips/yellow turnips/swedes.
>>
>> Probably what we called "cattle beet" in Suffolk:-)
>
> Unless that was fodder beet:
> http://en.wikipedia.org/wiki/Mangelwurzel
>
Did you see the :-) ?
"All Scottish cooking is based on a dare"(Mike Meyers) and I was taking
the ****!
Graham