On Monday, March 16, 2015 at 9:57:55 AM UTC+13, Fred J. McCall wrote:   
   > The Other Guy  wrote:   
   >   
   > >   
   > >Buttered Partans ~ Small Pastry ~ Stewed Onions   
   > >   
   > >Partans are edible crabs, one of the few words that came into Scots (I   
   > >mean into the northern form of 'English' that we speak) from Gaelic. We'd   
   > >certainly use the word at home. Seafood is a growing component in modern   
   > >Scots cuisine and widely available - for example, scallops (pictured   
   > >above), plus what we would have called 'pra'ans (prawns) sometimes   
   > >referred to as Norway lobster (Nephrops) or (if posh) langoustines. And   
   > >lots more. I'm getting really hungry writing this.   
   > >   
   >   
   > Wasn't seafood historically a big part of at least some Scots' diets?   
   > I thought coastal Scots did a fair amount of fishing and traveling in   
   > small boats...   
   >   
   > --   
   > "The reasonable man adapts himself to the world; the unreasonable   
   >  man persists in trying to adapt the world to himself. Therefore,   
   >  all progress depends on the unreasonable man."   
   >                                       --George Bernard Shaw   
      
   Fin I wis a loon, we had parridge, herrings in oatmeal, eggs sco   
   es,kippers,Skirley, Stovies, neeps,tatties, mealy puddings.   
      
   Also this stuffing a turkey or chicken with breadcrumbs is an English thing.   
   We stuffed with Skirley.   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)