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Food and drink thread

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After over a decade since the much-loved Oriental City in NW London (not far from the Broncos' last home), a successor will be opening in less than a month! B)

http://www.bangbangoriental.com/

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Millions long for immortality who don't know what to do with themselves on a rainy Sunday afternoon. (Susan Ertz)

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Taken to baking my own bread and making my own butter. It's a very satisfying and therapeutic activity.

It is suggested I've become quite good at it.... which pleases me no end.

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1 hour ago, Robin Evans said:

Taken to baking my own bread and making my own butter. It's a very satisfying and therapeutic activity.

It is suggested I've become quite good at it.... which pleases me no end.

I went through a fairly intensive bread-baking phase a few years ago, and I can't really think why I stopped. Regular loaves, buns and flatbreads, I made a lot and experimented quite a bit too.

I still make the occasional loaf of soda bread, but that's it. Maybe I've become too impatient...

Edited by Futtocks

Millions long for immortality who don't know what to do with themselves on a rainy Sunday afternoon. (Susan Ertz)

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1 hour ago, Robin Evans said:

That's what I'm enjoying. I like experimenting...

The butter is great with salt flakes.....

I made some garlic n parsley butter too... 

I had a thought about the subject, then Googled to see if anyone had tried it out... and they have: http://dextercattle.proboards.com/thread/2962


Millions long for immortality who don't know what to do with themselves on a rainy Sunday afternoon. (Susan Ertz)

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On 4/11/2017 at 1:24 PM, Moose said:

Just eaten a large portion of Mrs Moose's rhubarb crumble, it is the food of gods.?

Hey Moose:  This baby was caught on camera a week ago camping in the Northern Bush of Ontario,Canada.

Now thats food: I've had moose, caribou, all venison, musk ox, elk (which is the best of it all grilled), bear.etc. etc.

Well you get the idea...hope you love the photo!!!!!!!!!!

DSC_0021.jpg

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38 minutes ago, Kayakman said:

Hey Moose:  This baby was caught on camera a week ago camping in the Northern Bush of Ontario,Canada.

Now thats food: I've had moose, caribou, all venison, musk ox, elk (which is the best of it all grilled), bear.etc. etc.

Well you get the idea...hope you love the photo!!!!!!!!!!

I've had moose salami, thanks to a friend who brought it back from somewhere Scandinavian, and it was very tasty.

I've also had crocodile, zebra, wildebeeste etc. from a company called Osgrow. You have to cook the zebra steaks on a griddle pan - can't have zebra without stripes, after all. :wink:

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Millions long for immortality who don't know what to do with themselves on a rainy Sunday afternoon. (Susan Ertz)

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Just now, Futtocks said:

I've had moose salami, thanks to a friend who brought it back from somewhere Scandinavian, and it was very tasty.

I've also had crocodile, zebra, wildebeeste etc. from a company called Osgrow. You have to cook the zebra steaks on a griddle pan - can't have zebra without stripes, after all. :wink:

Yes the moose summer sausage (that is what we call it) is good...they mix in some pork and spices or it is too dry.  The best moose to eat is a calf, there are numerous steaks and roasts cut from it.

I've eaten Croc and, like alligator, it takes on the flavour of its food...meat base tastes like beef...fish base taste likes fish...also chicken flavour...I thought that was neat!

Never had Zebra but eaten lots of horse (steaks and burger meat)...had water buffalo and of course, one of the best steaks of all, American Buffalo!

Pretty well everything is wild (e.g.Wild Boar is good but gamey unless prepared properly)

Love the wild eggs especially fresh gull eggs and pheasant eggs; have eaten many different species of wild ducks/eggs and had  Emu eggs but the best of all, the very, very  best is the egg of the Peacock!

Eaten many many other foods;probably one of the craziest was pickled lambs eyes, which upon being bitten into, explodes in a cascade of flavours in the mouth...shocking!  Eaten bulls testicals and pickled rams testicles (tasty)

Many small rodents have ended up in my belly including squirrels (blacks and greys) and chipmunks.

Collect and harvest all my own nuts (mainly black walnuts and white walnuts (butternuts)....lots and lots of other things!

Know many, many of the wild plants.

I humbly put it to you that when most people walk in the woods it is relaxing...to me it is ALWAYS a trip to the supermarket!

"Run With The Pack!"

Edited by Kayakman
typo

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5 hours ago, Kayakman said:

Yes the moose summer sausage (that is what we call it) is good...

Mrs Moose is very partial to a serving of moose sausage, summer, autumn, winter or spring. ?

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7 hours ago, Kayakman said:

Hey Moose:  This baby was caught on camera a week ago camping in the Northern Bush of Ontario,Canada.

Now thats food: I've had moose, caribou, all venison, musk ox, elk (which is the best of it all grilled), bear.etc. etc.

Well you get the idea...hope you love the photo!!!!!!!!!!

DSC_0021.jpg

Love the photo kayakman, didn't know that moose went camping.☺

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11 hours ago, Futtocks said:

I've had moose salami, thanks to a friend who brought it back from somewhere Scandinavian, and it was very tasty.

I've also had crocodile, zebra, wildebeeste etc. from a company called Osgrow. You have to cook the zebra steaks on a griddle pan - can't have zebra without stripes, after all. :wink:

Yes, zebra without stripes would be crossing the line.

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9 hours ago, Kayakman said:

Yes the moose summer sausage (that is what we call it) is good...they mix in some pork and spices or it is too dry.  The best moose to eat is a calf, there are numerous steaks and roasts cut from it.

I've eaten Croc and, like alligator, it takes on the flavour of its food...meat base tastes like beef...fish base taste likes fish...also chicken flavour...I thought that was neat!

Never had Zebra but eaten lots of horse (steaks and burger meat)...had water buffalo and of course, one of the best steaks of all, American Buffalo!

Pretty well everything is wild (e.g.Wild Boar is good but gamey unless prepared properly)

Love the wild eggs especially fresh gull eggs and pheasant eggs; have eaten many different species of wild ducks/eggs and had  Emu eggs but the best of all, the very, very  best is the egg of the Peacock!

Eaten many many other foods;probably one of the craziest was pickled lambs eyes, which upon being bitten into, explodes in a cascade of flavours in the mouth...shocking!  Eaten bulls testicals and pickled rams testicles (tasty)

Many small rodents have ended up in my belly including squirrels (blacks and greys) and chipmunks.

Collect and harvest all my own nuts (mainly black walnuts and white walnuts (butternuts)....lots and lots of other things!

Know many, many of the wild plants.

I humbly put it to you that when most people walk in the woods it is relaxing...to me it is ALWAYS a trip to the supermarket!

"Run With The Pack!"

Do you harvest hemp Kayakman?

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Just now, longboard said:

Do you harvest hemp Kayakman?

Don't need too...(there are already many doing doing it over here especially in BC)!

Will be legal in Canada in a year...they proposefour (4  plants per household)some people are concerned but as if it isn't here already: willful blindness.

The interesting thing will be to see how the visiting English fans take to it (and if the numbers of visiting fans actually goes up?); it certainly will add to the 'Toronto' experience!

I'm told, by a reliable source, that if the Wigan women start smoking 'it' there won't be one 'pot' pie left in the country let alone the city!

And yes, I have harvested real ocean hemp, dried it, eaten it: can't say I was a huge fan.

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Just now, longboard said:

Do you harvest hemp Kayakman?

 

Just now, Moose said:

Mrs Moose is very partial to a serving of moose sausage, summer, autumn, winter or spring. ?

 

Just now, Futtocks said:

I've had moose salami, thanks to a friend who brought it back from somewhere Scandinavian, and it was very tasty.

I've also had crocodile, zebra, wildebeeste etc. from a company called Osgrow. You have to cook the zebra steaks on a griddle pan - can't have zebra without stripes, after all. :wink:

There are lots of people eating exotic food on this thread but remember one  thing and never forget it: GODS OWN TRUTH!

Amongst the ancient Cree people there is a saying...and you ignore it at YOUR PERIL.

It goes like this:

Recipe for Loon Soup: "DO NOT EAT LOON SOUP!"

Then after you say this to the person you pretend to slap them in the face and then repeat it...usually ends of with people grabbing each other hands as you try to playslap the other person in a joyful way...ends up in alot of laughter...BUT IS A VERY SERIOUS WARNING!

Ignore it at your own peril; this saying is thousands of years old!

If you ever try loon soup you are a true fool.

Edited by Kayakman
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Recipe for Cormorant, from 'The Countryman's Cookbook' by W.M.W.Fowler. A very entertaining book, which also contains real, practical advice.

First, shoot your cormorant. Having shot your cormorant, hold it well away from you as you carry it home... these birds are exceedingly verminous and the lice are said to be not entirely host-specific.

Hang up by the feet with a piece of wire, soak in petrol and set on fire. This treatment both removes most of the feathers and kills the lice.

When the smoke has cleared away, take the cormorant down and cut off the beak. Send this to the local Conservancy Board who, if you are in the right area, will give you 3/6d or sometimes 5/- for it. Bury the carcass, preferably in a light sandy soil, and leave it there for a fortnight. This is said to improve the flavour by removing, in part at least, the taste of rotting fish.

Dig up, skin and draw the bird. Place in a strong salt and water solution and soak for 48 hours.

Remove, dry, and stuff with whole, unpeeled onions... the onion skins are supposed to bleach the meat to a small extent so that it is very dark brown instead of being entirely black.

Simmer gently in seawater - to which two tbsp of chloride of lime have been added - for six hours. This has a further tenderising effect. Take out of the water and allow to dry. Meanwhile, mix up a stiff paste of methylated spirit and curry powder. Spread this mixture liberally over the breast of the bird. Finally, roast in a very hot oven for three hours.

The result is unbelievable. Throw it away. Not even a starving vulture would eat it.

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Millions long for immortality who don't know what to do with themselves on a rainy Sunday afternoon. (Susan Ertz)

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Just now, Futtocks said:

Recipe for Cormorant, from 'The Countryman's Cookbook' by W.M.W.Fowler. A very entertaining book, which also contains real, practical advice.

First, shoot your cormorant. Having shot your cormorant, hold it well away from you as you carry it home... these birds are exceedingly verminous and the lice are said to be not entirely host-specific.

Hang up by the feet with a piece of wire, soak in petrol and set on fire. This treatment both removes most of the feathers and kills the lice.

When the smoke has cleared away, take the cormorant down and cut off the beak. Send this to the local Conservancy Board who, if you are in the right area, will give you 3/6d or sometimes 5/- for it. Bury the carcass, preferably in a light sandy soil, and leave it there for a fortnight. This is said to improve the flavour by removing, in part at least, the taste of rotting fish.

Dig up, skin and draw the bird. Place in a strong salt and water solution and soak for 48 hours.

Remove, dry, and stuff with whole, unpeeled onions... the onion skins are supposed to bleach the meat to a small extent so that it is very dark brown instead of being entirely black.

Simmer gently in seawater - to which two tbsp of chloride of lime have been added - for six hours. This has a further tenderising effect. Take out of the water and allow to dry. Meanwhile, mix up a stiff paste of methylated spirit and curry powder. Spread this mixture liberally over the breast of the bird. Finally, roast in a very hot oven for three hours.

The result is unbelievable. Throw it away. Not even a starving vulture would eat it.

I encounter these foul birds (double breasted species}  often...when I'm near their nesting sites they dive bomb me in the boat and actually try to poop on me...they are pretty accurate too!.  What a squak they make at the nesting sites when I come through...their excrement is highly toxic and kills all the vegetation...I'm currently monitoring two previously 'dead zones'; they are regenerating though; I can verify that their carcasses do stink; really foul.  Don't want them near the campsite on the Islands or they will foul the drinking water!

NOT AS BAD AS LOON SOUP THOUGH!

Oh Ya...and the endless hunger of their guts puts the local fishing clubs stocking program way back...they literally sit at the mouth of the creeks when we put the fingerlings in. PIGS!

Edited by Kayakman
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7 minutes ago, Kayakman said:

I encounter these foul birds (double breasted species}  often...when I'm near their nesting sites they dive bomb me in the boat and actually try to poop on me...they are pretty accurate too!.  What a squak they make at the nesting sites when I come through...their excrement is highly toxic and kills all the vegetation...I'm currently monitoring two previously 'dead zones'; they are regenerating though; I can verify that their carcasses do stink; really foul.  Don't want them near the campsite on the Islands or they will foul the drinking water!

NOT AS BAD AS LOON SOUP THOUGH!

Oh Ya...and the endless hunger of their guts puts the local fishing clubs stocking program way back...they literally sit at the mouth of the creeks when we put the fingerlings in. PIGS!

In real life, William Fowler did (as a prisoner of war) cook and eat his Camp Kommandant's cat with a black-market onion. Much of the advice in the book is more mainstream, including cultivating the affections of young ladies who can make good pastry. "Don't kiss her 'til she's finished rolling out the dough".

A smooth-talking old fox - the BBC audiobook was read, appropriately, by Leslie Phillips.

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Millions long for immortality who don't know what to do with themselves on a rainy Sunday afternoon. (Susan Ertz)

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55 minutes ago, Futtocks said:

Recipe for Cormorant, from 'The Countryman's Cookbook' by W.M.W.Fowler. A very entertaining book, which also contains real, practical advice.

First, shoot your cormorant. Having shot your cormorant, hold it well away from you as you carry it home... these birds are exceedingly verminous and the lice are said to be not entirely host-specific.

Hang up by the feet with a piece of wire, soak in petrol and set on fire. This treatment both removes most of the feathers and kills the lice.

When the smoke has cleared away, take the cormorant down and cut off the beak. Send this to the local Conservancy Board who, if you are in the right area, will give you 3/6d or sometimes 5/- for it. Bury the carcass, preferably in a light sandy soil, and leave it there for a fortnight. This is said to improve the flavour by removing, in part at least, the taste of rotting fish.

Dig up, skin and draw the bird. Place in a strong salt and water solution and soak for 48 hours.

Remove, dry, and stuff with whole, unpeeled onions... the onion skins are supposed to bleach the meat to a small extent so that it is very dark brown instead of being entirely black.

Simmer gently in seawater - to which two tbsp of chloride of lime have been added - for six hours. This has a further tenderising effect. Take out of the water and allow to dry. Meanwhile, mix up a stiff paste of methylated spirit and curry powder. Spread this mixture liberally over the breast of the bird. Finally, roast in a very hot oven for three hours.

The result is unbelievable. Throw it away. Not even a starving vulture would eat it.

Didn't he do a similar recipe for rabbit, which involved setting it on fire using petrol before discarding it?

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17 minutes ago, Futtocks said:

In real life, William Fowler did (as a prisoner of war) cook and eat his Camp Kommandant's cat with a black-market onion. Much of the advice in the book is more mainstream, including cultivating the affections of young ladies who can make good pastry. "Don't kiss her 'til she's finished rolling out the dough".

A smooth-talking old fox - the BBC audiobook was read, appropriately, by Leslie Phillips.

Sounds like a good book and a man who knows his business!  Since I've joined the website it seems the words 'pastry' and 'dough' are constantly used in terms of the infamous 'Wigan Woman' and something to do with them making/eating pot pies and wanting the weiner from the hot dog gun man the TWP games...is it true what they say about the 'Wigan Woman"?

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23 minutes ago, Futtocks said:

In real life, William Fowler did (as a prisoner of war) cook and eat his Camp Kommandant's cat with a black-market onion.

Cat is stringy, like old goat, so is only good in stew cooked for a long time...make sure you have dental floss on hand...also in addition to the onion, wild leeks and carrots make for a nice gravy too!

 

Note: The finest chunk of meat kiilled and gutted is porcupine if you attach it to a stick and char over an open fire...tough to clean though....flesh is pinky and so tender...literallly melts in your mouth like candy flosss...delicious: "I love all animals...they're delicious!"

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Avoid herring gull. The taste is like a combination of rotten fish and dung .

Edited by longboard

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4 minutes ago, longboard said:

Avoid herring gull. The taste is like a combination of rotten fish and dung .

I bet those eggs are good though....ever try 'em Longboarder (what kind of longboard do you actually use?)

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10 minutes ago, Kayakman said:

I bet those eggs are good though....ever try 'em Longboarder (what kind of longboard do you actually use?)

No eggs for me. herring gulls don't really nest where I live in the hills.

9'6" Nigel Semmens. Body a bit too knackered to standup surf currently. I can manage a bit of kayaking though time permitting.

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42 minutes ago, longboard said:

9'6" Nigel Semmens. Body a bit too knackered to standup surf currently. I can manage a bit of kayaking though time permitting.

Something to aim for...

Duke-Kahanamoku-circa-1920-at-the-height


Millions long for immortality who don't know what to do with themselves on a rainy Sunday afternoon. (Susan Ertz)

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