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Everything posted by Henry dV
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As it looks like a family member of our mackerel I would smoke it. Sea(maldon....whatever)salt the fillets for an hour then, **EDITED** wash off the salt and dry thoroughly, then using hard wood sawdust smoke GENTLY for 20-30 minutes. This is my mini set up with a Rainbow trout ready for smoking ....and here are some mackerel fillets I smoked last september/october within hours for capture. ......and I just happen to be smoking some pigeon breasts ATM. Go on give it a whirl, you know you want to !!!!!
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It certainly is, go to top of the class or take the day off.......your choice
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I shouldn`t really comment as my attempt was a Jamie Oliver recipe and it was a laugh if nothing else, I used strong flour let it prove twice and then used a tray. I looked like a half inflated football and some of the tomato topping slid off never to be seen again .....lol. Nexttime have a pint of Ex instead, cheers geordie lad.
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The term backstraps here mean the long muscle that runs on the outer side of the spine from the saddle to the start of the neck and slowly tapers. I like it fried until just pink MMmmmmm. Remember I have another week to leave it aging.......temptation is getting too great and I`d like nothing better than a Steak dinner tonight. I`m hungry now
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I have a doe Roe deer hanging in my shed, she is far from a youngster(5+ y.o.) and I would like to pick your brains ! This gives you an idea of the size of beast - http://www.britishdeersociety.co.uk/PageL3...&PageNameL3=Roe I tend to just remove the haunches/saddle for roasting, tenderloin/backstraps for frying, bone out shoulders for braising/stews and neck/ribs for stock. I would like to smoke some cuts and try a bressaeola(sp)/carapaccio(sp)/tartare but don`t know which cuts to use and after that I would like ideas for the rest of it. I have about another week as I shot it last week and the only offal left is the kidneys from this animal and kidneys and heart from another young animal. Many thanks in anticipation
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In no particular order - Worcestershire sauce, smoked paprika, anchovies, dried porcini mushrooms and lastly all the herbs in the garden. I like the pink peppercorn idea.....many thanks.
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Well done to all that eat tripe ! Having fed my dogs and ferrets on Green(raw)tripes I doubt if I could eat it, even though some of the food I have is alien to others ie. traditional roast woodcock. Again well done one and all
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The Fisher King? ← We have a winner ladies and gentlemen!! Love that film, such tender and horrific scenes in a comic wrap.
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2 live rabbits and 2 live pigs(1 male and 1 female of each species)let the rabbits free and let the pigs cultivate the land, but hey if it`s going to be a few animals hows about a billy and a nanny to create the open areas and provide the dairy produce......some asparagus shoots, parsley, corriander....
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Well done you ! I`m glad I have just had supper or I would be raiding the fridge
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149. In different scenes, Jack daniels, a fruit pie (off by a couple of months), dumplings and a jaw breaker. Clue - a Holy Grail. 150. In seperate scenes, creme de menthe, tinned and irradiated fruit, tinned ham, tinned peas, tinned beans and.........omelette (also off). Clue - Absolute rage !
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Absolutely right, but it raised more than goose flesh
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Profuse apologies to Milagai ! 2 more for those still in the game - Firstly we have, in different scenes, Jack daniels, a fruit pie(off by a couple of months), dumplings and a jaw breaker. Secondly and again in seperate scenes, creme de menthe, tinned and irradiated fruit, tinned ham tinned peas tinned beans and.........omelette(also off).
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Well I was a busy wee thing yesterday and while Mrs.HdV was at the gym I made smoked rainbow trout and wild garlic and as a main course, no sniggering as I know there are other connotations to this word but it is a foodstuff, Faggots. I apologise that there were no assembled dishes but the camera batteries failed and we weren`t waiting a second longer and it was gone in clink of cutlery
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Ben Kingsley in Sexy Beast? ← Correct a mundo, well the film was correct and Ben was in it, brilliantly I might add, but Ray Winston said the line and I couldn`t think of a way of giving a clue without giving it away.
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UPDATE - **I`m gonna have the kalamari** - clue, psychopathic Ghandi. Second clue - Tapas with a scary Human/Lagomorph.
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ROFLMAO @ kalamari desert....... I`m of the po-tay-to(however it is also a tattie), to-mah-toe and scone rhymes with one persuasion !
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Awwww!! Withnail Strutting and fretting, indeed. PS---don't know the others, but I heard someone mention the Kalamari desert on TV recently. ← 10 team points !! Are you sure it was kalamari, not kalahari........you say potato I say potato.......
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BINGO ! Well done.
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Apologies if these are already covered, though I doubt it, as I have skipped 25-ish pages......any way here goes my tuppence worth. **I`m gonna have the kalamari** - clue, psychopathic Ghandi. **You got a good Sasparilla** - no clue, too easy. **Blackpuddings are no good to us! I want somethings FLESH!** - clue, a failed Hamlet. (I fully expect Racheld to pounce on this one!)
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The guy is a better creeper and chucker than anybody I ever knew. SB (when fields are green, rabbits are usually brown) ← Absolutely my friend, sounds like a set up to me too! However we do get a few "throw back" coloured rabbits here and I`ve shot black, white and pie bald rabbits and all were wild, so it would appear to be a genetics thing.
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Autumn has to be the sweet September rabbits, partridge and cider. Winter - Duck and geese, root veg,big hearty gravy filled pies and soups. Spring - Woodpigeon and venison, nettles and young soft herbs. Summer - Fruit and green stuffs, mackerel and salmon/sea trout and lazing in the shade with a pimms. Marvellous
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Just finished mine and it turned out just fine, and on reflection this isn`t strictly the first time I have done this as I use it as a base for a gravy/sauce with chicken ! I will give a try to a few of the ideas above for using it and many thanks to those who inspired me to give it a whirl
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Thing I like about it is you only need one or two with a salad to satisfy the beast
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Neither my Gran nor my Mum would know what to do with a pepper never mind stuffing, so can I add mine? I like the small orangey/yellow ones 2-4 inch long and stuff with a mix of goats cheese with thyme, lemon peel and garlic then moistened with a little oilve oil and baked in the oven. Why do you taunt me with these memories when I can`t get the ingredients