Please allow me to introduce myself

[Haggises]

I'm a man of (no) wealth and taste.
I've been around B&B for near a year
And soon realized I was no Topgumby who could finish this song off properly...

Why they put a Scotsman in as Steward for this place is beyond me. Perhaps they saw the recent 3 threads about haggis and thought it was about me.
looking forward to spending more time here. I got a lot to learn about knives, BBQ and kitchen accoutrements.
Plus it keeps me out of the shave forums where I might be tempted to buy stuff and break 2013 sabbatical.

Pleased to meet you!

 

[Intrigued]

Congratulations!



What wine will you be serving with the haggis?

 

[noahpictures]

Congrats Tony!

 

[the_edski]

Congrats! Excellent intro!

 

[Haggises]

Congratulations!



What wine will you be serving with the haggis?

Chateau Parc du Highland, 1998. Use the small glasses.
For something with a lighter bouquet maybe a Vin de Pays de Belhaven, Petit Lourd. Fetch the half pint mugs.

 

[rockviper]

Whoooo!!! Congrats!

You can mix cooking and shaving , you know. No need to pluck feathers any more, just shave them. Likewise, you can practice honing knives to shave-readiness.
Cross-ever to the Speakeasy is acceptable too .... and not just for cooking sherry!

 

[73mountaineer]

Congrats, Tony, and with a name like Haggises, where else would you end up as a stew?

 

[brianw]

Congratulations!



What wine will you be serving with the haggis?

Wine with haggis ??? No self respecting Scotsman would serve wine with Haggis....2 or three fingers 25 yr old cask over the haggis and a wee dram to the right of the fork. Followed by copious amounts of Newcastle or Belhaven

 

[ChefJohnBoy-ardee]

Cooking is easy. Just add my secret ingredient, salt.

 

[Alacrity59]

Great news Tony! Now about those fried Marsbars. . . . .

 

[ChiefBroom]

Congrats, Tony!

 

[Niles]

Congratulations, Tony!

 

[SiBurning]

I have a bone to pick with you.

Actually... a whole rack.

Congrats!

 

[Haggises]

Thanks all for your welcome.

I am honored to be in the presence of such posters and hope to help B&B's fine culinary community go up yet another notch on the collective metaphoric trouser belt.
Or at the very least I will go up yet another notch on my singularly real trouser belt.

 

[JoshuaNY]

Congrats!

 

[cxg231]

Thanks all for your welcome.

Way to go Tony! Now that you are in charge, don't let anyone convince you to divulge the secret Philly handshake or the location of the best cheesesteaks.

 

[Haggises]

Probably Tony Luke's.
Maybe Jim's or even one of the many lunch carts.

Anywhere but Pat's and Geno's.


oops, I said too much.

 

[djh]

Welcome to the Team, Tony. It is great to have you here.

 

[brucered]

...Plus it keeps me out of the shave forums where I might be tempted to buy stuff and break 2013 sabbatical.

Pleased to meet you!

don't worry Haggises, I'm watching you too, along with the other Stewards in the Sabbatical...

The Mess Hall is a fun place, great tips, tricks and recipes.

Looking forward to a few Scottish dishes from you, outside of Haggis that is.