Hellalive

Live f**kin' METAAAAL!

Machine Head are an awesome metal band. Hows that for an undisputable opening? Ever since their brilliant Burn My Eyes debut in 1994 (where the frig does time go?) I knew this band were destined for great things. Their live cd, Hellalive (released March 11th 2003) is one of my favourite f**king live records EVER! im listenng to it right now as I type and hell's teeth, I would have readily given a body part to have been there in London when most of it was recorded. It sounds heavier than getting teabagged by King Kong and if you happen to be new to the mosh pits then by all that is Metal and Holy you simply MUST buy this album! As each track rolls on, it takes supreme effort to just stop myself from bouncing off the walls. Its one melodious, brutal, shitstorm which kicks those wimpy assed 'Unplugged' affairs straight outta town. Unplugged? Unf**ked more like. Who in the name of Lucifer's shot glass wants to listen to shit thats unplugged? PLUG IT IN NIMBLEDICK! LET THE DECIBELS POUND LIKE A B@STARD WAR HAMMER!
The Blood, The Sweat, The Tears, Ten Ton Hammer, Davidian, Supercharger. The songs roll like a steamroller fuelled with amphetamine, on a warpath headed straight for your f**king earholes! Its one helluva blast!
Phil Demmel, ex Vio-Lence guitarist plays on None But My Own and The Burning Red as these tracks were pulled from the Full Force festival (in 2002) when Ahrue Luster had left the band.
Anyway ive said enough, this cd is 10/10 all the way, so pour some drinks, wind up the volume and MOSH LIKE A TEN TON SUPERCHARGED B@STARD!!

Gie Her A Haggis!

Battered Haggis with chips

Now before I get buried underneath a wall of anger with folk yelling "those are not real Haggis! Boo! Hiss!" No this dish did not consist of a regular type of Haggis. These were in fact Haggis Bites that I bought from Farmfoods, but it should matter not dear moshers because they are still made with real Haggis and when all is said and done, Haggis is Haggis right?
But what is it exactly? What is this food that the Scots have made so famous? Basically it is the heart, lungs and liver of a sheep, called the sheep's 'pluck' and is minced with oatmeal, suet, onion, salt and spices. If you were to cook it in the way tradition dictates then you would simmer this mixture in the sheep's stomach. (2 ~ 3hrs should do it).
Were you to follow the route of tradition further, you would serve Haggis with 'neeps and tatties' (Scottish for swede, turnips and potatoes). I veered off the route (like I often do) and cooked some chips to go with it. Result? Bloody lovely! Its not unlike black pudding or even sausage and I think most meat eaters would enjoy Haggis if they would only get over the ingredients and traditional cooking method. (I won't mention the 'lovely' stuff used to make chicken nuggets again. Oops I almost did).
I am now a keen lover of this Scottish delicacy and aim to pick a 'proper' Haggis up from the butchers. You'll no doubt hear from this dish agian on these here pages, but next time served with the neeps and tatties.

Music to eat to ~ Alestorm