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About LinkBacksYes and noOriginally Posted by Rushy
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Thread: Dinner thread?
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04-04-2020, 05:18 PM #5671Member
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Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....
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04-04-2020, 05:19 PM #5672OPCz
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Good to see that I am maintaining my average for being right about half of the time. Originally Posted by Beaker
Yes and noIt 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
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04-04-2020, 05:50 PM #5673Member
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Was out doing some essential firewood on a local farm. Good patch of watercress, picked up some bones on the way home. Wife and kids love it! Just enough left for my lunch tomorrow.
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04-04-2020, 06:39 PM #5674Member
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Venison Burgers cooked on the George Foreman grill. So much better than they looked.
GUN CONTROL IS A TIGHT 5-SHOT GROUP.
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04-04-2020, 07:37 PM #5675Bomber
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No KFC so made my own secret herbs and spices....
Kumara fries and fry bread..
Sent from my SM-G975F using Tapatalk
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04-04-2020, 08:00 PM #5676Member
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The pizza oven has been continuously fired since Thursday last week (lock down day 1). It only takes a couple of pieces of wood to keep it ticking over at 150-200degC with the door plug in place.
Tonight was the first night cooking PIZZA.
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04-04-2020, 08:50 PM #5677Member
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Pizza ovens rule bucket list
Sent from my TA-1025 using Tapatalk
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04-04-2020, 08:54 PM #5678Member
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[We had the same tonight, a smoked fat trout fish pie, it was pretty ballsy too with the whole boiled eggs , but an unphallic version.=veitnamcam;974593]Smoked fish pie.
Attachment 134490
Attachment 134491[/QUOTE]
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04-04-2020, 09:10 PM #5679Member
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Camp re heat
Don't tell Taxinda
veitnamcam and Chelsea like this.
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04-04-2020, 09:15 PM #5680Member
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Looks not flash
But tel you what
Tastes bloody good
Broken up Sweet Peppers stuffed with Pork mince
Fresh home bread on top
But no Stags roaring ��
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04-04-2020, 09:29 PM #5681Member
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Outstanding result, you must be happy with that. Originally Posted by hotbarrels
GUN CONTROL IS A TIGHT 5-SHOT GROUP.
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04-04-2020, 09:30 PM #5682Member
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Spill on the recipe.... Originally Posted by bomber
No KFC so made my own secret herbs and spices....
Kumara fries and fry bread..
Sent from my SM-G975F using Tapatalk
dannyb likes this.Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....
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05-04-2020, 07:28 AM #5683OPCz
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From the Colonel Originally Posted by Beaker
Spill on the recipe....
Mix with two cups of white flour.
2⁄3 tablespoon salt
1⁄2 tablespoon thyme
1⁄2 tablespoon basil
1⁄3 tablespoon oregano
1 tablespoon celery salt
1 tablespoon black pepper
1 tablespoon dry mustard
4 tablespoon paprika
2 tablespoon garlic salt
3 tablespoon white pepperIt 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
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05-04-2020, 08:42 AM #5684Member
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This is the recipe i have saved on my phone too try. Said to be found in a scrap book of the colonels second wife. If someone has a chance to try it, let us know how it tastes.
THE ORIGINAL 11 SPICES SECRET RECIPE?
(As published in The Chicago Tribune)
Prep: 30 minutes
Soak: 20-30 minutes
Cook: 15-18 minutes
Makes: 4 servings
Ingredients
2 cups all-purpose flour
2/3 tablespoon salt
1/2 tablespoon dried thyme leaves
1/2 tablespoon dried basil leaves
1/3 tablespoon dried oregano leaves
1 tablespoon celery salt
1 tablespoon ground black pepper
1 tablespoon dried mustard
4 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons ground white pepper
1 cup buttermilk
1 egg, beaten
1 chicken, cut up, the breast pieces cut in half for more even frying
Expeller-pressed canola oil
Method
1.Mix the flour in a bowl with all the herbs and spices; set aside.
2.*Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.
3.*Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.
4.*Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees (175C). (Use a deep-frying thermometer to check the temperature.) When temperature is reached, lower the heat to medium to maintain it at 350. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.
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05-04-2020, 05:07 PM #5685Member
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I got the end of the eye fillet - beef not Veni
The Horse Raddish would kill/scare any Virus the fuck back to China or USA Bio lab for sure
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