Ok, on a slightly cheerier note from yesterday's post. This is a lesson in the art of Forfar Bridie enjoyment. Being aware that there may be those of you to whom a Forfar Bridie is an alien concept, I'll explain. Basically its hot minced beef, onion and pepper (black pepper), wrapped in a savoury pastry. Simple as that.The real thing can only be found in Forfar and some (including myself) would go even further to state that the 'real' real thing can only be found in this particular bakers, McLarens. As you can see from the sign above the window they've been practicing making these things for 106 years......
This is a bridie, not only that, it's a bridie with broon (brown) sauce. The HP variety - not absolutely essential, but a fine condiment nevertheless and a healthy addition to any bridie. When taken outdoors, as I'm about to suggest, it comes in a paper bag. A nice one with a picture on it, not any of your plain brown rubbish.
Next step is the short drive (1/2 a mile?) down to Forfar Loch, and a pleasant wee wander along this path.
You will eventually come into this little clearing where some kind Council official has placed a park bench, bridie eating for the use of.
You plonk your arse down on the bench and in the tranquility and peace of the surroundings, you scoff your still hot bridie (with or without broon sauce).
Once consumed a curious feeling of both satisfaction at the warm glow in one's tummy and sheer amazement at the fact that the fairies were out dancing in the moonlight again last night is overwhelming.
Food traditions is always interesting nd the scenery are beautiful, thank you for sharing!
ReplyDeletelol!
ReplyDeleteYou can't beat food that comes in paper bag with a picture on it.
I'm curious about those swirlies...
Now I realise that your natural Canadian cynicism prompts you to think it was probably some tractor driver who overindulged in the half bottle in his hipper, but I've explained..... it was the fairies. Only happens in Scotland and Ireland mind.
ReplyDeleteNice word 'swirlies' ;-)
looks like a tasty snack...is it that different from a pasty??
ReplyDeleteI like the idea of fairy's out dancing in the moonlight, leaving swirlies on the farm land1
ReplyDeleteHa! It's just your natural Scottish roundaboutness nature (as evidenced even in your local fairies!) that makes you think that I think that I know anything about tractors and inebriating substances to even begin to think about these things happening here, let alone think about these things going on in places across oceans where strange men munching 106 year old savoury snacks from arty paper pokes are thinking that the warm glow that they feel in their tummies is coming from within instead of from the heat of the broon sauce and bridie that has dribbled all down their fronts (I don't mean you of course).
ReplyDelete;-)
that bridie looks quite delicious...but how does one have the broon sauce when one does take out...
ReplyDeletethe idea of sitting on the bench and consuming it sounds quite nice...i thought maybe the pattern in the grass was a product of one pacing about trying to work off the bridie after consuming it :)
enjoyed your post.
The bridie looks interesting but the broon sauce looks more like melted chocolate ... don't think that would go well with the bridie aye! The last picture looks like a koru (fern frond)
ReplyDeleteThe best place to eat one of those bridie pastries. Did you leave a little for the fairies? (Thank you for the information. Very interesting. I love traditions and salute them for making these special pastries for such a long time.
ReplyDeleteTeeheehee! Ns TB used the word "poke".
ReplyDeleteAnyway, i'll probs be (metaphorically) strung up for this yin, but any ide if the veggie bridie has yet made an appearance on the world stage?
Yoozta right dig a bridie but been aff the meat since a nasty Scotch pie incident at Easter Road in 1984. Said pie ended it's life being hurled by me into the Hibs end. (I was young and daft and Hibs fans are hardier than they look). Hearts won by the way.
Anyway, when i did do bridies, i always did them wi a wee spotta nippy broon. Great condiment and another thing i'll always thank England for (even though it's now made in the Netherlands).
I hope that I used it correctly, Naldo. I just realised that it's a dangerous word to get wrong, lol.
ReplyDeleteSome interesting points being raised here. MTB - methinks that perhaps the Talisker mebbe got a wee snifter prior to your comment. The 'roundaboutness' of your comment itself being a positive indication of such. 'Arty paper pokes' indeed!
ReplyDeleteNaldo - Veggie bridies have certainly made an appearance - but not in Forfar - consider yourself well strung up there mate. Just returned from the kitchen where I inspected broon sauce bottle to discover that - shock and awe - you're correct. There in b&w it is - Made in Netherlands. Good Lord man, is nothing sacrosanct?
And 'poke' is indeed a dangerous word to play around with in this neck of the woods MTB. 3 distinct meanings - 1. Do that once more and I'll poke yer fuckin eye out. - pretty self explanatory I think. 2. A poke o' chips - A bag of french fries to go. 3. Would you poke that? - enquiry from one male to another as to the beauty of a young maiden.
It ocurred to me 5 seconds ago that when I started this blog I never foresaw a 3 way discussion about the relative merits of nippy broon sauce and the definition of the word 'poke' between myself a mad Jambo and a pretty Canuck burd.
Life's funny like that eh?
I'm sooooooo hungry after that post! And me no fan of HP sauce LOL
ReplyDeleteGreat pictures.... : )
ReplyDeletethat Bridie looks like our "empanada" with almost the same ingredients. Our empanada is a bit smaller too but yummy! :) So, i'd like to try that Bridie someday. nice post!
ReplyDelete