Have you heard the latest news that John Cushnie has died? GQT will
never be the same again. His humour was unique. He had great
knowledge too.

Pam in Bristol

On Fri, 01 Jan 2010 13:51:54 +0000, Pam Moore
wrote:

Have you heard the latest news that John Cushnie has died? GQT will
never be the same again. His humour was unique. He had great
knowledge too.

Pam in Bristol

Indeed. After a heart attack according to the Beeb, but at what age?

Regards
JonH

In message ,
writes
On Fri, 01 Jan 2010 13:51:54 +0000, Pam Moore
wrote:

Have you heard the latest news that John Cushnie has died? GQT will
never be the same again. His humour was unique. He had great
knowledge too.

Pam in Bristol

Indeed. After a heart attack according to the Beeb, but at what age?

Regards
JonH

Late 60's.
--
June Hughes

wrote in message
...
On Fri, 01 Jan 2010 13:51:54 +0000, Pam Moore
wrote:

Have you heard the latest news that John Cushnie has died? GQT will
never be the same again. His humour was unique. He had great
knowledge too.

Pam in Bristol

Indeed. After a heart attack according to the Beeb, but at what age?

Regards
JonH

""Cushnie, who was believed to be in his late sixties"".

--
Mike

The Royal Naval Electrical Branch Association
www.rneba.org.uk
Luxury Self Catering on the Isle of Wight?
www.shanklinmanormews.co.uk

On 1 Jan, 15:25, "'Mike'" wrote:
wrote in message

...

On Fri, 01 Jan 2010 13:51:54 +0000, Pam Moore
wrote:

Have you heard the latest news that John Cushnie has died? *GQT will
never be the same again. *His humour was unique. *He had great
knowledge too.

Pam in Bristol

Indeed. *After a heart attack according to the Beeb, but at what age?

Regards
JonH

""Cushnie, who was believed to be in his late sixties"".

--
Mike

The Royal Naval Electrical Branch Associationwww.rneba.org.uk
Luxury Self Catering on the Isle of Wight?www.shanklinmanormews.co.uk

SEE
http://news.bbc.co.uk/1/hi/entertainment/8437119.stm

Anne Welsh Jackson wrote:
wrote:

Indeed. After a heart attack according to the Beeb, but at what age?

66, apparently.

Wot ho, Anne.

Report on progress - the hop had enough cones last year to make about a
bottle of beer.

High hopes for this year innit.

--
Rusty

Anne Welsh Jackson wrote:
Rusty Hinge wrote:
Wot ho, Anne.

Report on progress - the hop had enough cones last year to make
about a bottle of beer.

High hopes for this year innit.

Good news, that she survived the trip south. Let me know when
you get a good brew going, and I'll be down for a sample! ;-)

I might even bring some of "Scotland's Finest" with me...

Haggis?

Got any seeds?

(Nearly finished a bottle of Big Peat and not got a lot of Linkwood left...)

Also nearly finished making a kilt belt from a strip of stout leather
(3½" wide) and the brasswork from a turnip^h^h^h^baldric made to be worn
on one occasion only by an ossifer during Queen Victoria's visit to a
small private regiment in Bredalbane. I bought the buckle, slider-loop
and finial in Killin in 1960. Might just wear it (and the rest!) should
you do so.

You might have to make do with Douglas, the Buchanan flappything isn't
afforded yet innit, ye ken.

There might even be bananas by the time hops are picked, (t)oasted, used
as flavouring and then brewed and matured.

--
Rusty

"Rusty Hinge" wrote in message
...
Anne Welsh Jackson wrote:
Rusty Hinge wrote:
Wot ho, Anne.

Report on progress - the hop had enough cones last year to make about a
bottle of beer.

High hopes for this year innit.

Good news, that she survived the trip south. Let me know when you get a
good brew going, and I'll be down for a sample! ;-)

I might even bring some of "Scotland's Finest" with me...
Haggis?

Got any seeds?

If anyone has any seeds for haggis I would love some!

Alan

"alan.holmes" wrote in message
...

"Rusty Hinge" wrote in message
...
Anne Welsh Jackson wrote:
Rusty Hinge wrote:
Wot ho, Anne.

Report on progress - the hop had enough cones last year to make about a
bottle of beer.

High hopes for this year innit.

Good news, that she survived the trip south. Let me know when you get a
good brew going, and I'll be down for a sample! ;-)

I might even bring some of "Scotland's Finest" with me...
Haggis?

Got any seeds?

If anyone has any seeds for haggis I would love some!

Alan



'SEEDS?'

'PLANT?'

'HAGGIS?'

Every educated person knows that a Haggis is a four legged animal which runs
round the mountains of Scotland. It has longer legs on one side to keep it
on a level plain. The 'Clockwise' Haggis has legs long on the left, shorter
on the right, the 'Anticlockwise' Haggis, rarer and more of a delicacy, has
its longer legs on the right side.

It doesn't have to be grown, it's HUNTED.

And I am South of ALL borders

--
Mike

The Royal Naval Electrical Branch Association
www.rneba.org.uk
Luxury Self Catering on the Isle of Wight?
www.shanklinmanormews.co.uk

alan.holmes wrote:
"Rusty Hinge" wrote in message
...
Anne Welsh Jackson wrote:
Rusty Hinge wrote:
Wot ho, Anne.
Report on progress - the hop had enough cones last year to make about a
bottle of beer.
High hopes for this year innit.
Good news, that she survived the trip south. Let me know when you get a
good brew going, and I'll be down for a sample! ;-)

I might even bring some of "Scotland's Finest" with me...
Haggis?

Got any seeds?

If anyone has any seeds for haggis I would love some!

Try this then:

Get a lamb's pluck. (Sheep's pluck is better, but your butcher may not
be able to get one)

Halve the liver and set one half aside (after safe removal of the gall
bladder!) If you use the whole liver, your haggis will taste of little else.

Chop lights, heart and one half-liver and place in a saucepan with four
or more peeled, quartered onions.

Simmer for a couple of hours.

Remove pluck parts from the broth and mince them. You may mince the
onions too, but some recipes don't mention this.

Mix the minced pluck and onions (if used) in a basin. Add a tablespoon
of black peppercorns, ground, about a quarter to half a nutmeg, scraped,
a tablespoon of thyme and powdered rosemary.

Salt is traditional, but I leave this out.

Stir in a pound of chopped suet (that from round the sheep's kidneys is
best, but beef suet will do. ('Vegetable suet' is hydrogenised - i.e. -
trans-fat, and I eschew it as unhealthy...)

Add a pound of medium oatmeal - the haggs holds together better than
with pinhed. Stir together, moistening with the broth left from cooking
the pluck.

The pudding should be about the consistency of rock cake mix.

Put into greased basins, cover with foil and steam or simmer in shallow
water for about two hours - unless you're using silly little basins,
that is.

--
Rusty

In message , Anne Welsh Jackson
writes
Rusty Hinge wrote:

Anne Welsh Jackson wrote:
Rusty Hinge wrote:

I might even bring some of "Scotland's Finest" with me...

Haggis?
Got any seeds?

G No, something slightly longer-lasting...

(Nearly finished a bottle of Big Peat and not got a lot of Linkwood left...)

I've only got Bunnahabhain, Bruichladdich, and Ardbeg in stock ATM...

Also nearly finished making a kilt belt from a strip of stout leather
(3½" wide) and the brasswork from a turnip^h^h^h^baldric made to be worn
on one occasion only by an ossifer during Queen Victoria's visit to a
small private regiment in Bredalbane. I bought the buckle, slider-loop
and finial in Killin in 1960. Might just wear it (and the rest!) should
you do so.

You might have to make do with Douglas, the Buchanan flappything isn't
afforded yet innit, ye ken.

I can live with the Douglas. The Buchanan is like nothing so much
as an explosion in a paint factory, IMO. Gey sair on the een, an' aa!

There might even be bananas by the time hops are picked, (t)oasted,
used as flavouring and then brewed and matured.

I'm in no hurry. I've got a lot on my plate at present, as you know...

Anna, with strong Islay connections I can only endorse your
Bunnahabhain, Bruichladdich and Ardbeg selection - although I note the
absence of several other single malts from that glorious island.
Notwithstanding - bliadhna mhath ur!!
--
Gopher .... I know my place!

Gopher wrote:

Anna, with strong Islay connections I can only endorse your
Bunnahabhain, Bruichladdich and Ardbeg selection - although I note the
absence of several other single malts from that glorious island.
Notwithstanding - bliadhna mhath ur!!

Be very careful with your typos!

My Big Peat (alas a deid-yin noo) was a blend of malts (vatting,
Sirley?) distilled in/at Ardbeg, Caol Ila, Bowmore and Port Ellen.

Taken t its bottled strength of 46% you are immediately hit by the
phenols, especially those of Ardbeg.

Add a touch of (proper) water, and the flavour is predominantly of Caol Ila.

I take it without water beause of this...

Slàinte.

--
Rusty

In message , Anne Welsh Jackson
writes
Gopher wrote:

I've only got Bunnahabhain, Bruichladdich, and Ardbeg in stock ATM...

Anna, with strong Islay connections I can only endorse your
Bunnahabhain, Bruichladdich and Ardbeg selection - although
I note the absence of several other single malts from that glorious
island. Notwithstanding - bliadhna mhath ur!!

There was more, but "himself" drank it. He's particularly partial to
Laphroaig, and Bowmore... Yes, he (and several friends) did have
"bliadhna mhath ur"!! ;-)

Aaaah .... Bowmore! The round church and the distillery at either end of
Main Street. But the church is on the high ground looking down on the
other. Such perfect symmetry :-))
--
Gopher .... I know my place!

Anne Welsh Jackson wrote:

There was more, but "himself" drank it. He's particularly partial to
Laphroaig, and Bowmore... Yes, he (and several friends) did have
"bliadhna mhath ur"!! ;-)

I was introduced to Laphroaig in 1958 and Linkwood in 1963. While they
are as alike as chalk and cheese, these remain 1 and 2 in my estimation.

Stubbsy induced me to try Ardbeg, which I adore too.

--
Rusty

Anne Welsh Jackson wrote:
/snip/

I can live with the Douglas. The Buchanan is like nothing so much
as an explosion in a paint factory, IMO. Gey sair on the een, an' aa!

Depends - the veggie-dyed one is to die for - all olive greens, russets,
bracken and a little plum.

I've a breacan in mind which is genuinely old though, and predominently
green.

I wouldn't have the puke in a jam factory as a shroud...

(see http:www//girolle.co.uk/hinge1.html )

There might even be bananas by the time hops are picked, (t)oasted,
used as flavouring and then brewed and matured.

I'm in no hurry. I've got a lot on my plate at present, as you know...

Aye...

--
Rusty