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Thread: Dinner thread?

  1. #4471
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by Pengy View Post
    That dog has good taste , obviously
    Wouldnt eat venison either when I got it.....now it only likes eggs and venison.
    mikee and Pengy like this.
    Rule 3: Load a firearm only when ready to fire

    Chicken Intolerant.

  2. #4472
    Member Pengy's Avatar
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    Both free range of course
    veitnamcam likes this.
    Forgotmaboltagain

  3. #4473
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by Pengy View Post
    Both free range of course
    Naturally!

    Sent from my SM-A320Y using Tapatalk
    Rule 3: Load a firearm only when ready to fire

    Chicken Intolerant.

  4. #4474
    Almost literate. veitnamcam's Avatar
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    Fresh free range organic flounders baked with salt/pepper and garlic butter an couply chilli with big steak chips.


    Sent from my SM-A320Y using Tapatalk
    Beaker and Gibo like this.
    Rule 3: Load a firearm only when ready to fire

    Chicken Intolerant.

  5. #4475
    Member Shearer's Avatar
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    Mmmmmmmm. Fish n chips.
    veitnamcam likes this.
    Experience. What you get just after you needed it.

  6. #4476
    Numzane Spudattack's Avatar
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    Left over lamb shoulder roast, chucked in a pot with heaps of veggies, stock, red wine, spices and topped up with water, left to simmer for 18 hours.

    Becomes like a pulled lamb pie filling, puff pastry in a large muffin tin....





    Cover it



    Bake it



    Serve it! Mmmmmmm.....




    Sent from my iPhone using Tapatalk
    "Here's the deal I'm the best there is. Plain and simple. I wake up in the morning and I piss excellence."

  7. #4477
    Member mrs dundee's Avatar
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    OMG I must try making them. I do have a pie maker, making your own pies yummy good on you.
    Spudattack likes this.

  8. #4478
    Almost literate. veitnamcam's Avatar
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    Tonights tea.....what a bounty the sea provides.

    Sent from my SM-A320Y using Tapatalk
    gadgetman, mikee, Beaker and 2 others like this.
    Rule 3: Load a firearm only when ready to fire

    Chicken Intolerant.

  9. #4479
    OPCz Rushy's Avatar
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    Eating like a King again I see VC.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms

  10. #4480
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by Rushy View Post
    Eating like a King again I see VC.
    Its a tough job alright.
    Rule 3: Load a firearm only when ready to fire

    Chicken Intolerant.

  11. #4481
    OPCz Rushy's Avatar
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    Quote Originally Posted by veitnamcam View Post
    Its a tough job alright.
    Someone has to do it mate. Good of you to volunteer.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms

  12. #4482
    Cook Angus_A's Avatar
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    Backstrap from the hare i shot the other night, sous vide at 53c for an hour with duck fat and rosemary before searing.
    Made stock from the bones which i reduced with wine to a jus, with blueberries and enriched with butter.
    Served with polenta and some green shit.
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    veitnamcam, NRT, gadgetman and 7 others like this.
    "A party without cake is just a meeting" - Juila Child

  13. #4483
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    Quote Originally Posted by Angus_A View Post
    Backstrap from the hare i shot the other night, sous vide at 53c for an hour with duck fat and rosemary before searing.
    Made stock from the bones which i reduced with wine to a jus, with blueberries and enriched with butter.
    Served with polenta and some green shit.
    Attachment 84465
    Was it any good?
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....

  14. #4484
    Cook Angus_A's Avatar
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    Quote Originally Posted by Beaker View Post
    Was it any good?
    Yeah extremely good, really pleased with how it turned out. Never cooked hare before
    Beaker likes this.
    "A party without cake is just a meeting" - Juila Child

  15. #4485
    Member gadgetman's Avatar
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    Knocked up a gluten free batter for some of the fish from the forum fishing trip. Into the bowl with a soup spoon goes 3 heaps of rice flour, 1 heap of potato flour and 1/2 a heap of tapioca flour. Grab a teaspoon and one heap of baking powder, 1/2 a heap of guar gum and 1/2 a heap of mild curry powder (for colour). Whisk it all together with a fork. Crack a couple of eggs into another bowl and whisk them up with a fork. Bung the whisked egg into the dry ingredients and add a squirt of oil and mix it together adding water to get the texture right. Leave it to thicken while getting the 800-1000g of fish ready as it soaks up the liquid, thin if needed.

    Chopped up some snapper.

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    Found some of these things in the freezer too from the previous trip.

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    Let the fish soak while the pan heats up and the previous batch gets cooked.

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    Big thanks to the forum members taking us fishing and particularly Mrs VC for the inspiration for the batter, never had any luck with a gluten free batter previously.
    veitnamcam and ROKTOY like this.
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