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Thread: Dinner thread?

  1. 13-08-2015, 09:38 AM #2701
    Gibo
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    DUCK!!!!!! fuck its good!!
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  3. 21-08-2015, 11:25 PM #2702
    EeeBees
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    Made a fallow casserole for tea...cannot stop taking the odd spoonful out of the dish...I need to padlock the lid or there will be very little for tomorrow...miam, miam, miam...
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  4. 22-08-2015, 07:12 PM #2703
    EeeBees
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    Lunch today...the fallow with celeriac chips...

    Name: civetdefallow 003.jpg Views: 204 Size: 611.7 KB
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    ...amitie, respect mutuel et amour...

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  5. 22-08-2015, 08:04 PM #2704
    veitnamcam
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    Jeebus Eeebs put some on your plate!
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    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

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  6. 22-08-2015, 08:41 PM #2705
    Dundee
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    All from the shop At least I'm fed
    Chooks aren't laying,spuds from last years crop all gone and only four trays of trout left in the freezer.
    Name: picture 6507.jpg Views: 193 Size: 165.2 KB
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    CFD

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  7. 22-08-2015, 08:45 PM #2706
    Dundee
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    Explain celiriac chips please?
    "Thats not a knife, this is a knife"
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  8. 22-08-2015, 08:55 PM #2707
    johnino
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    Posh people's junk food
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  9. 22-08-2015, 10:31 PM #2708
    EeeBees
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    Its not posh!!!! Celeriac...it is a root vegetable and tastes like a cross between celery and Jeruselum Artichoke...it seems to go really well with venison...really nice mashed with potatoes...they take about 110 days to harvest so you are in for a bit of a haul if you grow them yourself...same wants and needs as celery for growth. Well worth it if you want something different...I boiled the slices of celeriac in salted water first, before cutting up and frying.
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  10. 22-08-2015, 11:00 PM #2709
    johnino
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    In Europe it's cheap but New World Kerikeri it's highway robbery. I won't pay their asking price. Well done u for growing it.
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  11. 23-08-2015, 03:10 PM #2710
    johnino
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    Name: ImageUploadedByTapatalk1440295692.021202.jpg Views: 181 Size: 28.9 KB
    Made a batch of hare sausages. Added streaky bacon for fat content and thyme, sage and smoked paprika. Pretty tasty in a toasted ciabatta with an egg, thick slice of cheese and BBQ sauce
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  12. 23-08-2015, 03:11 PM #2711
    johnino
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    I call them hare-y sausage. Think they'll take off?
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  13. 23-08-2015, 09:02 PM #2712
    EeeBees
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    Oh yum...they should...
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  14. 26-08-2015, 09:04 PM #2713
    EeeBees
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    @johnino, how many of the sausages can you get from a hare?
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...
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  15. 27-08-2015, 11:36 AM #2714
    johnino
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    Hard to say really. Mine was lung shot and most of the fore end meat was unuseable do to bleeding. I just used back steaks and back wheels and mixed with the bacon got ten. Good experiment. I'll definitely do it again preferably with multiple hares.
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  16. 31-08-2015, 07:25 PM #2715
    Angus_A
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    Lamb Teresa
    Found it in a 1960's le cordon bleu manual. It's bloody weird and on paper shouldn't taste good at all, but it does. Might put the recipe up later.
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