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hindle xiii

Food and drink thread

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Making some homemade chips tonight which ai intend to fry up in goose fat in my new wok. Gert lush :)

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I've bought a couple of partridges (Lidl again) for tonight. :) Stuff 'em with chestnuts, lard 'em with bacon, then roast.

I didn't use the chestnuts in the end - just put some butter, thyme and a clove of garlic inside each bird and put a layer of Iberico ham over the breasts. Very tasty, and a good amount of meat for the money.

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Beef casserole cooking in the oven. Proper winter food. Not sure whether to bother doing dumplings.

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I didn't use the chestnuts in the end - just put some butter, thyme and a clove of garlic inside each bird and put a layer of Iberico ham over the breasts. Very tasty, and a good amount of meat for the money.

You'd probably have got enough sweetness from the garlic

I don't go in for mucking about with game birds too much since they already have plenty of distinctive flavour

I agree with the ham though

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Beef casserole cooking in the oven. Proper winter food. Not sure whether to bother doing dumplings.

How about doing some mash to soak up the juices? Or some chunky bread

I like dumps but they lie a bit heavy sometimes

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I like dumps but they lie a bit heavy sometimes

Not enough fibre in your diet.

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How about doing some mash to soak up the juices? Or some chunky bread

I like dumps but they lie a bit heavy sometimes

It will be served with horseradish mash. No time to make bread today.

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I like dumps but they lie a bit heavy sometimes

Even more reason that you need to lose the obsession with crapping at RL grounds Frank.

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I like dumps but they lie a bit heavy sometimes

If your dumplings are heavy you're making them wrong - too much fat, not enough raising agent and/or overworking the mix. I generally use butter rather than suet, self-raising flour with another small teaspoon of baking powder. Season well, add herbs, cheese and other flavouring. Work the fat in with a table knife with minimal use of your hands. Cold water to bring together, divide into equal sized dumplings about size of a golf ball. Rest in the fridge. Add to stew/casserole for ½ hour. Serve. Eat. Collapse in contentment!

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Horseradish vodka. I didn't have any mixers available last night, so tried a tiny nip of it on its own. Interesting...

It came in a three-pack with the other two flavours being cucumber and blackcurrant. I haven't tried them yet.

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I recently bought a catering grade mincer that also makes sausages- relax timtum I'm not after your gig

I'll never buy shop bought mince again the difference is amazing and makes you realise what goes into shop bought mince

It is extremely easy to keep clean and stashes away unobstrusively

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I recently bought a catering grade mincer that also makes sausages- relax timtum I'm not after your gig

I'll never buy shop bought mince again the difference is amazing and makes you realise what goes into shop bought mince

It is extremely easy to keep clean and stashes away unobstrusively

You can also regulate the amount of fat that you get in your mince to your own preference.

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You can also regulate the amount of fat that you get in your mince to your own preference.

Exactly

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Tried some tilapia today. Quite nice though I have realised I may have been eating it for some time when i've been ordering Cod at my local chippie.

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I've bought a couple of partridges (Lidl again) for tonight. :) Stuff 'em with chestnuts, lard 'em with bacon, then roast.

My favourite game bird

Plenty of meat on em very tasty very sweet

And as you illustrate no need to #### about with em

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Horseradish vodka. I didn't have any mixers available last night, so tried a tiny nip of it on its own. Interesting...

It came in a three-pack with the other two flavours being cucumber and blackcurrant. I haven't tried them yet.

 

The meal that changed my life (in that it made my insides implode never to be repaired) finished with a glass of garlic eau de vie.  Crikey!

 

Cucumber and gin go together fantastically well.

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Snorkers on the menu yet again tonight...

 

One of my variants is a Yorkshire sausage.  Anyone know anything about the origins, and why it has its slightly esoteric ingredients?

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I went into a local butchers today that has been recommended to me.

It seems they supply all the local butchers with sausages. There was a sign that stated " we make 10,000 sausages a week"!

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:P. I always try to be in high spirits. Any spirit except gin, foul stuff.

I enjoy a G&T myself. :)

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This next week I'm going to make in excess of two thousand sausages.  I'm dreading it.

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:P. I always try to be in high spirits. Any spirit except gin, foul stuff.

I rather like a nice G&T...but then I am a RU fan so that may not come as a surprise to many.

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I rather like a nice G&T...but then I am a RU fan so that may not come as a surprise to many.

No surprise that bitter is the favourite tipple for a lot of RL fans. ;-)

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I only drink G&T to ward off malaria.  It seems to have worked so far.

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