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Henry dV

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Everything posted by Henry dV

  1. Henry dV

    Spanish mackerel

    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 !!!!!
  2. It certainly is, go to top of the class or take the day off.......your choice
  3. Henry dV

    Pizza Stone: Why?

    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.
  4. Henry dV

    Venison

    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
  5. Henry dV

    Venison

    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
  6. 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.
  7. 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
  8. The Fisher King? ← We have a winner ladies and gentlemen!! Love that film, such tender and horrific scenes in a comic wrap.
  9. 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....
  10. Well done you ! I`m glad I have just had supper or I would be raiding the fridge
  11. 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 !
  12. Absolutely right, but it raised more than goose flesh
  13. 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).
  14. Henry dV

    Dinner! 2007

    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
  15. 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.
  16. UPDATE - **I`m gonna have the kalamari** - clue, psychopathic Ghandi. Second clue - Tapas with a scary Human/Lagomorph.
  17. 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 !
  18. 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.......
  19. 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!)
  20. 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.
  21. 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
  22. Henry dV

    Onion Confit

    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
  23. Henry dV

    Stuffed Peppers

    Thing I like about it is you only need one or two with a salad to satisfy the beast
  24. Henry dV

    Stuffed Peppers

    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
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