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3 flavours approved by Walkers and NINE pending!
Gourmet Food
- Thread starter SLIPSHOD & SLAPDASH
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Technician
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Offal is rather hard to find these days; most young housewives
have no idea what to do with it. I have a terrific recipe for terrine
that uses it and it has had good reviews.
Many years ago my Dad served up Jugged Hare cooked in port.
The hare was legless.
have no idea what to do with it. I have a terrific recipe for terrine
that uses it and it has had good reviews.
Many years ago my Dad served up Jugged Hare cooked in port.
The hare was legless.
I thought jugged hare was cooked in cider, thats how I used to do it. Tasted ok.
In my young days kept a couple of ferretts and would go out most Sundays rabbitting, used to sell surplus to the local butcher for half a crown each.
In my young days kept a couple of ferretts and would go out most Sundays rabbitting, used to sell surplus to the local butcher for half a crown each.
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I remember coming home as a kid and telling my elder brother I'd just been to a certain off limits area on a neighbouring country estate. He at the time had the legitimate shooting rights there. His animal loving then girlfriend was sat there as he said "I saw the biggest rabbit I've ever seen there!". She piped up "What did you do you do?".
"Shot it and had it with spring onions!" came the reply! :lol:
For some strange reason both his ferrets, both female, were called "Eric". Never quite figured that one..........
"Shot it and had it with spring onions!" came the reply! :lol:
For some strange reason both his ferrets, both female, were called "Eric". Never quite figured that one..........
Had a crisp sandwich today thanks to this thread 
Another food of the gods is chicken donner with chips garlic and chill sauce or "meat n chips" mmmmmm I dribbling thinking about it...........
Especially good after a few beers!
Guinness
Another food of the gods is chicken donner with chips garlic and chill sauce or "meat n chips" mmmmmm I dribbling thinking about it...........
Especially good after a few beers!
Guinness
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I reckon my "Sour Cream and Stinging Nettle" is a winner!" Bit peed off they rejected "Beef With Brittany (Asparagus) Spears" though.They will all taste the same, whatever flavour you suggest
YOU will end up 4st overweight with a gut, high BP, dodgy knees, receeding hair where you should have it and loads where you don't want it............JUST LIKE ME!Had a crisp sandwich today thanks to this thread
Another food of the gods is chicken donner with chips garlic and chill sauce or "meat n chips" mmmmmm I dribbling thinking about it...........
Especially good after a few beers!
Guinness
The reason for my ailments may be that I've just done a take away Jalfrezi, Kingfishers (beer not the bird) rounded off with a strawberry Cornetto. Preceeded earlier by a bag of Worcester Sauce crisps and a Lemsip.
Just waiting for God then!
Like me your eyes are bigger than your stomach I'm still thinking about this kebab....
Theres another danger out there Posh sausage rolls and posh scotch eggs!
opcorn
Theres another danger out there Posh sausage rolls and posh scotch eggs!
opcorn
Do you mean the ones that actually have a bit of meat in the slurried pasteTheres another danger out there Posh sausage rolls and posh scotch eggs!
Get them from posh deli bakery type places made with 99% meat cost £4 each and weigh a ton! As for the scotch eggs had one with black pudding in from the farmers market at ally pally soo good
Technician
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I have no idea how other forum members will react to this but I
was speaking to a butcher close to me about hanging beef. We
all know it needs to be hung but he told me that some butchers
in London leave to hang until it goes black.
I asked him about the temperature and he told me 0 deg Cel with
absolutley NO latitude on that AND close supervision of any
deviations. I can only imagine that temperature charts and real
time recorders are used.
Prior to the point of sale the beef is taken off the hook, has the
green mould scraped off and it is served up. Turns out that this
stuff sells for close to £200 per kilo, probably to folk with more
money than sense.
Taste? Absolutely Fabulous.
was speaking to a butcher close to me about hanging beef. We
all know it needs to be hung but he told me that some butchers
in London leave to hang until it goes black.
I asked him about the temperature and he told me 0 deg Cel with
absolutley NO latitude on that AND close supervision of any
deviations. I can only imagine that temperature charts and real
time recorders are used.
Prior to the point of sale the beef is taken off the hook, has the
green mould scraped off and it is served up. Turns out that this
stuff sells for close to £200 per kilo, probably to folk with more
money than sense.
Taste? Absolutely Fabulous.
your missus been talking about me again?Canoeboy said:
