Scotland - what is it like, compared to England!

Fifer

torbrex wrote: »

He was Dirty Dickie Dandruff and graced the cover of the first compilation video.

My memory's failing me. I suspect he referred to a Clarty Clark in the sketch then? (I'll have to check my DVD).

Fifer

almacmil wrote: »

From Encarta:

I've more trust in the Scots Language Centre. What do the Americans know about Scots?

almacmil

hamstercheeks wrote: »

lol sometimes ah canny either :rotfl:

i hate that 'nasally' talk

Ned talk?

Chewin the Fat have a great website for it!

The Glaikit Chef:

[FONT=Verdana, Arial, Helvetica, sans-serif]COQ AU VIN

First of all ye huv tae get yirsel a cock. Nae funny business here, awright? Don’t start nobbin’ yir dinner or nothin’ like wee Barry tried last week at the party. The first rule of cookery is hygiene. So wash yir hands and try no tae drop any fag ash on yir grub.

So whit you do is get the chicken and ye get yir chib oot ’n’ ye cut its heid aff. Ma wee flick knife is the business for this bit, ye know? Then ye peel some garlics and shove them right up the chicken’s !!!! man. Mingin’, ye might say, but it says in this book it tastes lovely...
just don’t go trying tae get a winch afterwards, unless yer feedin’ it tae her as well.

Then ye get a cheeky wee bottle of red wine, and ye can use whitever label ye like, but being a traditionalist ah stick wey the Buckfast? As long as yer no huvin’ jellies for desert you’ll be awright, ’cause as the Airdrie boys will tell ye, Buckie and jellies don’t make for romantic dinners. Leave yir blade in the kitchen though? Just in case.

Now you probably only need a hauf bottle, so, if like me you’ve had a bit of foresight, you’ll have got a full wan instead and you’ll be huvin’ a wee shnifter while yir waiting on it cookin’. Just don’t get maukit drunk, fall asleep, and burn the hoose doon.

Right man, I’m getting bored ae this, so tae cut a long story short, you pour the buckie over the burd, wack it in the oven and wait aboot an hour or two.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]
Awright. That’s it fir the cookin’ lark fir wan week. Cheerio, and if yer cookin’ fir yer burd, make sure she does the dishes and you get yer nadjins for yer troubles. That’s all fae the glaikit chef.

Class......
[/FONT]

astonsmummy

reduceditem wrote: »

That's when I tend to miss when I'm away. In particular the sense of humour. I can have a right laugh just going to the corner shop or my chippy.
:beer:

OMG the chippy's! :drool:
half a pizza supper with chippy sauce is soooo yum!

PolishBigSpender

almacmil wrote: »

That'd be the Polish Edinburgh welcomed with open arms - and who have been missed since they left (mainly) - and that's a genuine sentiment according to friends in the city. The HQ for a part (if not all) of the Polish exilled army in WW2 was near to Edinburgh in the Borders. They had a big (live) bear as their mascot IIRC.

Oh, I meant Scottish accents in general, particularly those near Glasgow. It took me a week to get used to some of them

catsneel

Dippychick wrote: »

Clydebank - is that a horrible place?

Hi, I moved to scotland when i got married , livedin Clydebank for 7 years. Have since moved back to Yorkshire because of husbands job, but loved it there. People very friendly,. Clydebank is only about 15 minutes drive to loch Lomond and many other beautiful places.Hope that helps a little.

WEEGIE

hamstercheeks wrote: »

lol sometimes ah canny either :rotfl:

i hate that 'nasally' talk

I know, that's just typical Glesga neds. know whit ah mean n that :rotfl::rotfl::rotfl:

freyasmum

WEEGIE wrote: »

I know, that's just typical Glesga neds. know whit ah mean n that :rotfl::rotfl::rotfl:

Gonnae geesa break, y'know?

freyasmum

almacmil wrote: »

Ned talk?

Chewin the Fat have a great website for it!

The Glaikit Chef:

[FONT=Verdana, Arial, Helvetica, sans-serif]COQ AU VIN[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]

<snipped>

PMSL!! :rotfl::rotfl::rotfl:

Fifer

freyasmum wrote: »

PMSL!! :rotfl::rotfl::rotfl:

If you enjoyed that, I heartily recommend the novels of Christopher Brookmyre.