Top Posts & Pages
- Eating DNA: Dietary Nucleotides in Nutrition
- Diet and Nutrition of the Lion
- The menaquinone (vitamin K2) content of animal products and fermented foods.
- Brazil nuts and the variation in their selenium content
- Bone Broth, Gelatine, Oxalate, and Kidney Stones
- Evolving salt: Did humans evolve on a high salt diet?
- Bourbon, Brandy and Armagnac: Phenolics and antioxidant capacity
- Whisky polyphenols and their potential health effects
- Whole apples, smoothie, or juice: Effects on blood glucose and insulin
Monthly Archives: November 2013
A pair of Arbroath Smokies tied at the tails High above the shingle beach and tiny dilapidated harbour on the rocky clifftops of the Angus coast north of Arbroath lies the village of Auchmithie the original home of what was once … Continue reading
Beremeal bannock with Orkney cheese and rowan jelly “At the sight of Dumbarton once again, I’ll cock up my bonnet and march amain, With a gude claymore hanging down at my heel, To whang at the bannocks o’barley-meal.” – John, … Continue reading
Cullen Skink Cullen skink is a traditional thick Scottish soup originating from the North East of Scotland that has remained popular to the present day. It can be found on the menus of local restaurants here in the North East and is often served … Continue reading
An oatmeal pancake Oatmeal used to be such an intrinsic part of the traditional Scottish diet that it was utilised in many different ways that have now rather fallen out of fashion. Reading through my copy of A Scots Kitchen, … Continue reading
Atholl Brose Whisky, oatmeal, honey, and sometimes cream. While not an obvious combination for a drink, there are few things as Scottish as this ancient libation that could be called a cocktail if it did not date from a time … Continue reading