timtum Posted November 4, 2010 Share Posted November 4, 2010 I need a new idea for November. Have you done sushi yet? Link to comment Share on other sites More sharing options...
hindle xiii Posted November 4, 2010 Author Share Posted November 4, 2010 Have you done sushi yet? Oh aye. I love it. Even the cheap supermarket stuff. I plumped for some foie gras online. Get it over and done with! No more wondering. Link to comment Share on other sites More sharing options...
Futtocks Posted November 5, 2010 Share Posted November 5, 2010 I need a new idea for November. Durian? Assuming you can get it. Ants, camel, crocodile, rattlesnake, scorpions... they even do ostrich egg ice cream. "We are easily breakable, by illness or falling, or a million other ways of leaving this earthly life. We are just so much mashed potato." Don Estelle Link to comment Share on other sites More sharing options...
hindle xiii Posted November 12, 2010 Author Share Posted November 12, 2010 Foie gras was enjoyable, but it was very rich, even the relatively small amount I ended up with was enough. I didn't realise it was basically pat Link to comment Share on other sites More sharing options...
Tiny Tim Posted November 13, 2010 Share Posted November 13, 2010 We recently got a bread maker and having been trying lots of different loaves. Nice to be able to cut decent thick doorstep slices rather than supermarket 'thick sliced' rubbish. Link to comment Share on other sites More sharing options...
l'angelo mysterioso Posted November 13, 2010 Share Posted November 13, 2010 We recently got a bread maker and having been trying lots of different loaves. Nice to be able to cut decent thick doorstep slices rather than supermarket 'thick sliced' rubbish. one of the better gadgets that end up at the back of cupboard. I don'talways use it to make loaves, but dough, which I then use to make stuff with. WELCOME TO THE ROYSTON VASEY SUPER LEAGUE 2015 Keeping it local Link to comment Share on other sites More sharing options...
hindle xiii Posted December 3, 2010 Author Share Posted December 3, 2010 What with all the snow and stuff, I forgot all about this... Hmm. Link to comment Share on other sites More sharing options...
hindle xiii Posted December 3, 2010 Author Share Posted December 3, 2010 Swordfish maybe. Perhaps even something as simple as fennel. Although I don't like aniseed flavour! So perhaps not. Link to comment Share on other sites More sharing options...
hindle xiii Posted December 3, 2010 Author Share Posted December 3, 2010 I can't wait for next year when I'll get back on red meat, I've got my eye on trying rabbit as well as more unusual meats like ostrich, etc. Link to comment Share on other sites More sharing options...
hindle xiii Posted December 3, 2010 Author Share Posted December 3, 2010 A prickly pear maybe. Link to comment Share on other sites More sharing options...
hindle xiii Posted December 3, 2010 Author Share Posted December 3, 2010 I saw they have whole gurnard in Morrisons. Link to comment Share on other sites More sharing options...
l'angelo mysterioso Posted December 3, 2010 Share Posted December 3, 2010 Kedgeree from memory is rice, curry powder, smoked fish, boiled eggs, parsley and cream....plus maybe one or two other bits. Very nice if done properly when I've made it I just used turmeric, not curry powder. It complements the smoked fish better. Kedgeree is one of those dished that you can't stop shovelling down. I love the stuff. WELCOME TO THE ROYSTON VASEY SUPER LEAGUE 2015 Keeping it local Link to comment Share on other sites More sharing options...
terrywebbisgod Posted December 3, 2010 Share Posted December 3, 2010 I can't wait for next year when I'll get back on red meat, I've got my eye on trying rabbit as well as more unusual meats like ostrich, etc. Rabbits good,so is ostrich, both need careful cooking though Thank you for your valuable contribution. Link to comment Share on other sites More sharing options...
amm Posted December 3, 2010 Share Posted December 3, 2010 Rabbits lovely, used to eat a lot when I was young, not had it for years Whilst I do not suffer fools gladly, I will always gladly make fools suffer A man is getting along on the road of wisdom when he realises that his opinion is just an opinion Link to comment Share on other sites More sharing options...
BULLETT Posted December 3, 2010 Share Posted December 3, 2010 This recipe serves the same purpose , warms the house and warms the soul, if you cook the shanks for 4-6 hours. I hope the link works. www.bbc.co.uk/food/recipes/lambmadraswithchapat_93782 "Eh Up, potty mouth. I know life hasn't been kind to you, but there's no need to parade your resentful jealousy on here." JohnM 16th April 2020 Link to comment Share on other sites More sharing options...
Tiny Tim Posted December 3, 2010 Share Posted December 3, 2010 Rabbits good,so is ostrich, both need careful cooking though Rabbit is best cooked slowly in a stew type reciepe rather than grilling or frying IMHO. Had it at many a scout camp and loved it. Link to comment Share on other sites More sharing options...
Mumby Magic Posted December 3, 2010 Share Posted December 3, 2010 Never tried Rabbit. Saw Rabbit Stifaso at a Tapas Restaurant in Halifax the other week but it wasn't on the early bird menu so I didn't have it!!!!! I'm cooking xmas dinner and am dying to cook Goose or Quail but I don't think anyone will appreciate it as it's not what we usually have on xmas day. Like poor jokes? Thejoketeller@mullymessiah Link to comment Share on other sites More sharing options...
Trojan Posted December 4, 2010 Share Posted December 4, 2010 Never tried Rabbit. Saw Rabbit Stifaso at a Tapas Restaurant in Halifax the other week but it wasn't on the early bird menu so I didn't have it!!!!! I'm cooking xmas dinner and am dying to cook Goose or Quail but I don't think anyone will appreciate it as it's not what we usually have on xmas day. We nearly had goose last year, they had frozen geese in Lidl, at a good price, but we chickened out and had turkey (geddit) It's all the fat you get with goose that worries me, and will there be enough, or it there's too much what to do with the residue. I even bought a gravy separator to deal with the fat, but didn't need it. “Few thought him even a starter.There were many who thought themselves smarter. But he ended PM, CH and OM. An Earl and a Knight of the Garter.” Clement Attlee. Link to comment Share on other sites More sharing options...
l'angelo mysterioso Posted December 4, 2010 Share Posted December 4, 2010 taking delivery of a load of pheasants next week. Pheasant and partridge are lovely. WELCOME TO THE ROYSTON VASEY SUPER LEAGUE 2015 Keeping it local Link to comment Share on other sites More sharing options...
Trojan Posted December 4, 2010 Share Posted December 4, 2010 taking delivery of a load of pheasants next week. Pheasant and partridge are lovely. I used to work with a bloke who shot pheasant. I went for a weekend to Holland and brought back 400 duty free cigs and swapped him for a brace of pheasant. We cooked them wrapped in bacon, but they came out dry and tasteless, and full of lead shot. Never been tempted again. “Few thought him even a starter.There were many who thought themselves smarter. But he ended PM, CH and OM. An Earl and a Knight of the Garter.” Clement Attlee. Link to comment Share on other sites More sharing options...
Tiny Tim Posted December 4, 2010 Share Posted December 4, 2010 taking delivery of a load of pheasants next week. Pheasant and partridge are lovely. Are you sure that you are a RL fan.... Link to comment Share on other sites More sharing options...
Haloman Posted December 10, 2010 Share Posted December 10, 2010 I killed a pheasant cleanly once, with the front axle of a Transit tipper. Broke its neck with not a mark on it. It fed four of us. Link to comment Share on other sites More sharing options...
sam Posted December 15, 2010 Share Posted December 15, 2010 elg polse (elk sausage) foxes or poor people? Link to comment Share on other sites More sharing options...
Steve May Posted December 15, 2010 Share Posted December 15, 2010 Sometimes you need to keep it simple. Peel and chop some apples, chop and stone some plums, chuck 'em in a pan with some sugar, some cinnamon and some lemon juice and let them soften. Have a smell of it. Divine. Butter, sugar, flour, make some crumble up. All into a dish, into the oven. Wait till it browns, then eat the lot with custard. Marvellous. English, Irish, Brit, Yorkshire, European. Citizen of the People's Republic of Yorkshire, the Republic of Ireland, the United Kingdom and the European Union. Critical of all it. Proud of all it. Link to comment Share on other sites More sharing options...
l'angelo mysterioso Posted December 15, 2010 Share Posted December 15, 2010 I used to work with a bloke who shot pheasant. I went for a weekend to Holland and brought back 400 duty free cigs and swapped him for a brace of pheasant. We cooked them wrapped in bacon, but they came out dry and tasteless, and full of lead shot. Never been tempted again. I braised the breasts in cider with shallots and chorizo and some garlic. served with minted new potatoes, very tasty, very sweet, very moist. WELCOME TO THE ROYSTON VASEY SUPER LEAGUE 2015 Keeping it local Link to comment Share on other sites More sharing options...
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