AWARD-WINNING ACTRESS BRINGING HER COMEDY TO THE D.
MONIQUE JOINS US TOMORROW ON
"LIVE IN THE D."
>> Jason: THIS FRIDAY AND ARE
SATURDAY NIGHT, JOIN AYKROYD
SCOTTISH BAKERY IN CELEBRATING
BURNS NIGHT.
BURNS NIGHT. >> Tati: IT’S ALL ABOUT THE FOOD
AND HERITAGE OF SCOTLAND.
THIS IS QUITE THE PARTY.
>> WE HAVE HIGHLAND DANCERS
COMING IN, LIVE MUSIC, A
SCOTTISH EMCEE, A CELTIC
GUITARIST.
GUITARIST. AND SCOTCH ALE ON FRIDAY AND
WHISKEY TASTING ON SATURDAY.
AND WE’LL HAVE THE SCOTCH EGGS.
>> Jason: FOR THOSE THAT DON’T
KNOW AND IF YOU DON’T KNOW IT BY
THIS POINT, SHAME ON YOU!
BUT WHAT IS IT?
>> IT’S A HARD-BOILED EGG, AND
THIS IS TUCKED INTO THE PORK
SAUSAGE.
SAUSAGE. CREATE A BALL AND MAKE IT INTO A
PACKET THERE.
PACKET THERE. YOU ROLL IT JUST LIKE YOU WOULD
ANYTHING YOU’RE GOING TO FRY.
ROLL IT IN EGG, IN BREADCRUMBS.
WE USE SOME CRUSHED CORN FLAKES,
AND THEN YOU CAN EITHER DEEP FRY
IT OR PUT IT IN THE OVEN.
>> Jason: WHICH DO YOU
RECOMMEND?
RECOMMEND? >> DEEP FRYING ALWAYS TASTES
BETTER, BUT THE OVEN DOES A
GREAT JOB, TOO.
YOU’VE GOT PLENTY OF FAT FROM
THE SAUSAGE TO KEEP IT CRISPY.
>> Tati: AND WHAT ELSE HAVE YOU
BROUGHT IN?
BROUGHT IN? >> SOME OF OUR FAVORITES,
TRADITIONAL ITEMS YOU’LL FIND
THROUGHOUT SCOTLAND.
THROUGHOUT SCOTLAND. WE HAVE OUR BEEF SAUSAGE ROLL.
BEEF PASTEIES.
BEEF PASTEIES. AND HAG GUS.
>> WHAT IS IT?
>> IT’S A CROSS BETWEEN SAUSAGE
AND STUFFING, SO IT’S LAMB MEAT,
SUET, OATS, HEART, AND LIVER.
AND IT’S BOILED, REHEATED AND
SERVED.
SERVED. AND IT’S ALL IN A LITTLE PIE
HERE.
HERE. >> Tati: THIS IS ALL MADE AT
YOUR BAKERY.
YOUR BAKERY. >> YES, IN REDFORD.
AND WE SHIP NATIONALLY.
>> Tati: AND YOU’VE BEEN AROUND
FOR A WHILE AND YOU HAVE AN
ANNIVERSARY COMING UP?
>> WE HAD OUR PARTY IN
SEPTEMBER, 70 YEARS.
>> Jason: AND WE’RE LOOKING AT
THE JAMS, JELLIES, POTIONS?
>> YES.
>> YES. AND WE WON’T HAVE THOSE AT THE
EVENTS, BUT WE’LL HAVE ALL THE
GREAT FOOD.
GREAT FOOD. DO YOU WANT TO TRY THE SCOTCH
EGG?
EGG? >> Tati: I LIKE IT.
>> Jason: AND WHAT IS THE DEAL
ON THE HP SAUCE?
WE HAVE SOME IN THE "LIVE IN THE
D" FRIDGE.
D" FRIDGE. WE’RE STOCKED WITH CONDIMENTS.
>> IT GOES BACK TO 1899, THE
MOST POPULAR IN THE U.K.
IT PREDATES ALL OF US.
IT’S LIKE A STEAK SAUCE MIXED
WITH A VISCOUS, LIKE A STEAK
SAUCE.
SAUCE. >> Jason: THAT’S THE INSIDE OF A
SCOTCH EGG.
SCOTCH EGG. NICE, BRANDON?
NICE, BRANDON? >> Brandon: YEAH.
>> AND IT’S THIS FRIDAY AND
SATURDAY.
SATURDAY. FRIDAY AT THE URBAN RAP IN
FERNDALE, AND IT WILL BE A LA
CARTE.
CARTE. SATURDAY, IT’S A TICKETED EVENT
AND WHISKEY TASTING AT CAMPUS
MARTIUS.