Bongo Fury

cujimio wrote:

briwy wrote:Sorry to be an ignorant English person but what is an Aberdeen buttery?
Up for trying it though if you can fit any more in. Could do swapsies for Derbyshire oatcakes

If you still fancy any even after reading about their high fat content, I can easy add your name to the order list

Yes please, put us down for four, can just about survive that between us.
Thanks, Brian

briwy wrote:

cujimio wrote:

briwy wrote:Sorry to be an ignorant English person but what is an Aberdeen buttery?
Up for trying it though if you can fit any more in. Could do swapsies for Derbyshire oatcakes

If you still fancy any even after reading about their high fat content, I can easy add your name to the order list

Yes please, put us down for four, can just about survive that between us.
Thanks, Brian

No problem Brian - If you could take us up 4 of your oatcakes and we can do a swap. Sure my other half will like them.
Thanks, Sharon

Should I bring some Stornoway black pudding again?

Would like to try a bit of that b/p if you would bring some for me to purchase!
Regards gordon

briwy wrote:Sorry to be an ignorant English person but what is an Aberdeen buttery?

We'd never heard of them either

Down in Glasgow we have our own type of Morning Roll
http://www.mortonsrolls.com/traditional-crispy-rolls/
Best filled with a square slice sausage and some fried onions with a generous squirt of tomato ketchup(or brown sauce if you prefer)

Found a recipe to make your own

Traditional Scottish Recipes
- White Rolls

There are a number of special regional rolls (such as the Aberdeen morning rolls or "Rowies") but this a recipe for plain white bread rolls. The finished rolls should be light and airy.

Ingredients (makes 16 rolls):
500g/1lb plain white flour
2 teaspoons salt
275ml/10oz warm water
2 teaspoons dried yeast
2 teaspoons brown sugar
2 teaspoons vegetable oil
Method:
Dissolve the yeast and sugar into about half the quantity of warm water in a jug and leave in a warm place with a cloth over the top. The yeast will begin to froth in about ten minutes. The flour should be in a large bowl with the salt added and mixed. The flour should preferably be slightly warm too.

Pour the yeast mixture into the flour and knead, either by hand or with a mixer with a dough hook. Add more water to make the texture so that it does not stick to your hands but is moist. Once it is well kneaded, form it into a ball, cover the bowl with a cloth and leave in a warm place. When the mixture has risen to about double its original size, knead it again until it has returned to its original volume.

The dough can then be divided into 16 and formed into individual balls. Pull the dough from the top to the bottom so that the top looks smooth. Place on lightly oiled oven trays, leaving space between each one, and cover with a cloth. Leave the rolls to rise again in a warm place, for about 30 minutes. Finally, bake in a hot oven, 200C/400F/Gas Mark 6 for about 20 minutes, until brown on top - some people prefer their rolls "lightly fired" while others prefer to bake them for longer and have a more burnt surface.

You could never describe a buttery as light and airy

They are local to the Aberdeen area. Once you venture out with the north east of Scotland you don't find them.

the laird wrote:Would like to try a bit of that b/p if you would bring some for me to purchase!
Regards gordon

No need to purchase it Gordon; we are more than happy to share (Just ask Matt)

cujimio wrote:We are not arriving until the Saturday, but if anyone wants any Aberdeen butteries, feel free to put in an order

Sharon

4 please!

Bongopoet wrote:

cujimio wrote:We are not arriving until the Saturday, but if anyone wants any Aberdeen butteries, feel free to put in an order

Sharon

4 please!

No problem

Bongopoet wrote:No need to purchase it Gordon; we are more than happy to share (Just ask Matt)

I seem to remember Matt trying it as a potential cure to his overly tight hat problem

It saved my bacon!

How funny...! http://www.amazon.co.uk/dp/184158908X

Driver+Passengers wrote:It saved my bacon!

If any one requires ought brought up to the gair meet(within reason) give me the nod and ill see if I can oblige!

Hi all, as I'm new to the bongo community I'm not too sure how to go about putting myself forward for this meet.

I called the campsite earlier today and booked a pitch but didn't say that i was part of the bongo fury club as i'm still waiting for my membership card to come through and wasn't sure if they needed it. I booked for Friday onwards as I'm unsure if we'll be able to make Thursday at the moment.

Really looking forward to meeting some other bongo fanatics and only our second trip away in ours so no laughing at the awning being put up