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Prawns and different vinegars + bread and great Olive Oil today magic stuff.

And listening to Billie Marten.


"It is, by a million miles, a better sport than union. League is 80 minutes of physicality, speed, good handling, good kicking. It’s continuous."

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On 10/11/2019 at 12:46, Bearman said:

I had this in Inverness once. I had a go home and it was lovely.

https://thescottishbutcher.com/recipes/chicken-balmoral-and-peppercorn-sauce/

Well I just bbq'ed up the caribou the Innuit lad kllled and gave me....It was wrapped in tinfoil so I put it in the freezer until now.   He shot it from the the snowmobile as they chased the herd...it was a good looking animal (he showed me on his phone).

Anyways i thaw it out and open it up and it is the finest cut from the kill...the middle chunk of the strip loin.  That is what the Inuit hunters always do...they give you, as the Outsider, the best cut (this tradition is thousands of years old)...I'm honoured.  If it is a seal they will get the knives out and give you the first chunk...you must take it and enjoy...it is a sign of respect.

Its been awhilke since I've eaten caribou and it was tender and fine grained....not too gamey but just a hint of liver to it....very good with some nice red wine...of course my wife and son would not try it...they ate chicken instead.

OHHH THE PAIN!

I thought of you Ron...you would have finished that big chunk of wild game meat off with me!

If you ever come up to my place I'm going to give you a big elk steak!

Edited by Kayakman
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53 minutes ago, Kayakman said:

Well I just bbq'ed up the caribou the Innuit lad kllled and gave me....It was wrapped in tinfoil so I put it in the freezer until now.   He shot it from the the snowmobile as they chased the herd...it was a good looking animal (he showed me on his phone).

Anyways i thaw it out and open it up and it is the finest cut from the kill...the middle chunk of the strip loin.  That is what the Inuit hunters always do...they give you, as the Outsider, the best cut (this tradition is thousands of years old)...I'm honoured.  If it is a seal they will get the knives out and give you the first chunk...you must take it and enjoy...it is a sign of respect.

Its been awhilke since I've eaten caribou and it was tender and fine grained....not too gamey but just a hint of liver to it....very good with some nice red wine...of course my wife and son would not try it...they ate chicken instead.

OHHH THE PAIN!

I thought of you Ron...you would have finished that big chunk of wild game meat off with me!

If you ever come up to my place I'm going to give you a big elk steak!

Sounds wonderful... apart from your wife and kid being all mimsy and not trying it. 

I had moose salami a few years ago, and that was astounding.


"Men will be proud to say 'I am a European'. We hope to see a day when men of every country will think as much of being a European as of being from their native land." (Winston Churchill)

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3 hours ago, Futtocks said:

Sounds wonderful... apart from your wife and kid being all mimsy and not trying it. 

I had moose salami a few years ago, and that was astounding.

Ohh...this is much different than moose salami.

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Last weekend went to the Rockfish restaurant in Exmouth dear but the quality was top notch!

People next to us had fish and chips and that seemed such a shame to me when the alternatives were so good.

Judging by what we had they would've been good fish and chips though.

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"It is, by a million miles, a better sport than union. League is 80 minutes of physicality, speed, good handling, good kicking. It’s continuous."

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This morning..... bacon sarny.... nowt else will do..... plain old bacon sarny.

I've got home cured streaky on my own home made breadcakes.... and its bloody gorgeous. 

Now there are those who taint this shear delight with brown or heaven forbid, red sauce. Not me..... 

Time to rock n roll😂

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20 hours ago, Robin Evans said:

This morning..... bacon sarny.... nowt else will do..... plain old bacon sarny.

I've got home cured streaky on my own home made breadcakes.... and its bloody gorgeous. 

Now there are those who taint this shear delight with brown or heaven forbid, red sauce. Not me..... 

Time to rock n roll😂

Sauce of any hue on bacon is the work of the Prince of Darkness.

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I’m at a Department for International Trade event about selling into Eastern  Europe and Central Asia today 

there are 3 types of cake, Turkish delight and sticky toffee pudding

my eating sensibly plan has Taken a day off

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Louise O'Connor @oconnola
A sourdough starter is a tamagotchi for people in their 30s


"Men will be proud to say 'I am a European'. We hope to see a day when men of every country will think as much of being a European as of being from their native land." (Winston Churchill)

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7 hours ago, Robin Evans said:

Easy to do..... but tonight's chiken tikka was bloody gorgeous 

What's your method?

Wife is making a cauliflower curry tonight with black daal and flatbreads. Can't wait to get in..

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12 hours ago, Leeds Wire said:

When did Sourdough bread become a thing?

Absolutely awful stuff, as though someone put a bath sponge in the oven.

Stop it.

I thought it was just me. Loads of people raving about this stuff for years, it's horrible - doesn't even make decent toast.

 

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On 05/02/2020 at 17:47, Leeds Wire said:

When did Sourdough bread become a thing?

Absolutely awful stuff, as though someone put a bath sponge in the oven.

Stop it.

Louise O'Connor @oconnola
A sourdough starter is a tamagotchi for people in their 30s


"Men will be proud to say 'I am a European'. We hope to see a day when men of every country will think as much of being a European as of being from their native land." (Winston Churchill)

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I had a Finnish pancake today.

It is a dessert consisting of vanilla infused yorkshire pudding.


"You clearly have never met Bob8 then, he's like a veritable Bryan Ferry of RL." - Johnoco 19 Jul 2014

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13 hours ago, BryanC said:

I thought it was just me. Loads of people raving about this stuff for years, it's horrible - doesn't even make decent toast.

I was very grateful for it in Boston, MA in 2010-12, but the alternative was American bread.


"You clearly have never met Bob8 then, he's like a veritable Bryan Ferry of RL." - Johnoco 19 Jul 2014

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21 hours ago, BryanC said:

I thought it was just me. Loads of people raving about this stuff for years, it's horrible - doesn't even make decent toast.

 

I love it. Freshly baked on Saturday morning. Must be UK lurpak though. Occasionally a Jam if im feeling snazzy

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I’m not an expert by any stretch of the imagination, but I can heartily recommend Camel Valley wine from Cornwall

Every year I buy a couple of bottles of their limited run of sparkling red wine as well as a few bottles of their English Sparkling Rose.

They’re award winning in taste tests and have recently become by royal appointment too.

Definitely worth the plunge:

 

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9 minutes ago, Robin Evans said:

Rabbit pie.

Game season - I'm making pigeon, mushroom & chestnut pie on the weekend.

Tonight, roast partridge, mashed potato and asparagus. The latter are out of season imports and don't look great, but they'll do.

Two tips for pie-makers:

1. Glaze the pastry with just the yolk, and do it well before cooking, then refrigerate. Add a second layer of glaze just before putting in the oven. The colour is amazing.

2. Let any pre-cooked filling cool before adding the lid, or the steam will make your pastry soggy.

Edited by Futtocks

"Men will be proud to say 'I am a European'. We hope to see a day when men of every country will think as much of being a European as of being from their native land." (Winston Churchill)

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1 minute ago, Futtocks said:

Game season - I'm making pigeon, mushroom & chestnut pie on the weekend.

Tonight, roast partridge, mashed potato and asparagus. The latter are out of season imports and don't look great, but they'll do.

Two tips for pie-makers:

1. Glaze the pastry with just the yolk, and do it well before cooking, then refrigerate and add a second layer of glaze just before putting in the oven. The colour is amazing.

2. Let any cooked filling cool before adding the lid, or the steam will make your pastry soggy.

Oooo you're good!😊

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1 minute ago, Robin Evans said:

Oooo you're good!😊

I've got into pie-making quite recently. Another pie recipe I make occasionally has scallops, king prawns and diced chorizo as the filling. That's a cracking combo!


"Men will be proud to say 'I am a European'. We hope to see a day when men of every country will think as much of being a European as of being from their native land." (Winston Churchill)

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