"AlleyGator" > wrote
>
May I comment please? I will anyway.

> Oh, Jill, that is so very sad. I don't know why I have such an
> affinity for Ireland and Scotland (particularly Scotland)

Scotland = Land of the Scotti. Scotti = Irish

>- maybe it's
> becaue I devoued a trilogy of novels about ancient Scotland (it
> started centuries ago with the Picts and ran forward to the great
> battle with England) or what.

The Picts. Very fierce and an interesting people. They were defeated by the
Irish Gaels long before there was such a thing as England. What we know as
the Scotts, came from Ulster and alternately ruled both Ireland (not
unapposed) and Scotland alternately from Ulster and Scotland for a long
time. (The Picts and a couple of others are still around mind) (They
probably evolved into the turn-coat McDonnalds <wink>). Remember that
Ireland and Scotland are not very far apart and each can be seen on good
days from the other!

> I just watched a "Cook's Tour" episode

"Cook's Tour" was once a well known term. It refered to the company Thomas
Cook and Sons which began organized touring. I used to work for Thomas Cook
as a travel agent. It used to be a great company. They also developed the
traveler's check which, as I could never fill them out right, was the
eventual reason I left the company. <sheepish grin>

> where Antony Boudain

A Frenchman; note that. I mean nothing disparaging about him, but it should
be noted. I am definitely a Tony fan.

> went to a couple of cities and sampled eerythin
> from the deep-fried garbage they're famous

Now, now. Remember you are watching Tony. He also et puffer fish in Japan.
This is not the normal food nor especially the food that Japan is known for.
Scotland is known for oats which is not necessarily accurate. As in Ireland,
to understand local cuisine, one has to draw a line of difference between
the food eaten by the natives and by the English invaders. Now-a-days,
there are other differences, but they are still results of outside
influences. Scotland did not invent the Mars Bar. Don't forget that Tony
actually liked the deep fried candy bar. Garbage is in the mind of the
receptor is it not? Ok, garbage= Scotland: I'll suggest that nasty sweet
Scottish ale. <grin>

> for to rabbit stew

Hmmm. No comment I suppose. I like rabbit, but not rabbit stew....to
intensely rabbit for me.

> and salmon with a whiskey sauce,

Scottish and Irish salmon is the same and is the best that there is IMHO. I
would not put a whisky (Scottish spelling) or whiskey (the spelling
elsewhere) sauce on salmon. However whiskey (I don't like the peaty-ness of
Scotch) sauce is good elsewhere. If one is going to eat the best of all
salmon, I don't think one should do anything to disguise it's flavor.

> nettle stew,

Nettle soup is excellent stuff, but not something I want to eat often!

>kale kenny

Killkenny in Ireland is one of those "heritage dishes" that is still eaten.
There are many dishes in both Scotland and Ireland that are based on, or use
as a major ingredient, kale. As it happens, I don't much like kale. Don't
know why. Just don't. Fortunately other veggies, such as various cabbages,
can be substituted. It's like parsnips. I really, really dislike the taste
of parsnips. However I always use them when making my special English Bread
Soup or veggie stock.

> and whatever.

Many, many whatevers. It is a wonderful area for speculation and
understanding. One of the least understood, much less accepted, is the
influence of the Irish (and to a lesser extent Scottish) influence on the
general European diet through the spread of Irish Holy men.

> My
> favorite movie of all time is Brigadoon. I gues I'm just an old
> fantasy-driven softee. Lord, that's scary.

Brigadoon is not to be slighted! It is magical, loving, sweet, life
changing, and idylic. I think it represents the best of mankind. If you are
a softee by this criterion, I am liquid.

Charlie
> --
> The Doc says my brain waves closely match those of a crazed ferret.
> At least now I have an excuse.