There is plenty of blue cheese haters out there so if you can’t stand the toe jam smelling mouldy cheese then you need not continue reading. Me on the other hand, god damn I love it! I personally...
Liked On: 11-04-2023, 08:06 AM
hi everyone, thanks to Mikee's advice I have the plotter going again and no faults in 2 hours of operation,seems the antenna won,t update with the gps data and consequently does'nt see where the...
Liked On: 11-04-2023, 06:59 AM
I make mine with mushrooms, onion and just half a wedge of blue cheese. Not as strong but non-believers soon learn to like it.
Liked On: 10-04-2023, 10:57 PM
Underground chicken yum. You could wrap the backsteaks in streeky bacon and fry. mmm bacon.
Liked On: 08-04-2023, 11:01 PM
The department of fastidious accuracy is opening an investigation into you random width approach to slicing and is particularly focussed upon your apparently deliberate disregard for the prohibited...
Liked On: 08-04-2023, 01:07 PM
Beautiful mate, they are an absolute pleasure to eat. I have got a double deep fryer out in the garage but haven't used it for a while. Deep frying them gets them even better. Once out sprinkle with...
Liked On: 08-04-2023, 06:53 AM
Tonight was venison red wine stew. I am in a very happy place..... cooked in a cast iron dutch oven because cast iron makes everything taste nicer 220530
Liked On: 08-04-2023, 06:52 AM
And right there forum folks is the reason Beaker is an “I“ shape and Rushy is a “O”. Rushy would have not used tomato but in its stead would have lavished great dollops of sour cream into that dish...
Liked On: 07-04-2023, 07:33 AM
I cut them super thin, 1mm between slices. And place a chopstick or two on the chopping board to set the depth of cut. Then baste them a few times during cooking. If you can get the butter or oil...
Liked On: 07-04-2023, 07:33 AM
Slice agria potatoes in half, leaving the skin on. Slice down 4 or 5mm apart along the potatoes but not all the way through (down to about 5mm) then toss in a bowl with oil salt pepper and Italian...
Liked On: 07-04-2023, 07:33 AM
I'll swap some spuds for your pasta :thumbsup:
Liked On: 06-04-2023, 10:18 PM
Fawn/yearling red from Sunday. Never had such beautiful tender venison before. 220281 220282 220283
Liked On: 06-04-2023, 09:00 PM
Cleaning......what's this new age nonsense.....[emoji6] Sent from my SM-T225 using Tapatalk
Liked On: 04-04-2023, 03:51 PM
Wow. My 10/22 went through probably 50,000 rounds and well over 20 years between cleans. I did need to clean the mags to keep them feeding reliably though, I must have cleaned them at least twice. I...
Liked On: 04-04-2023, 03:51 PM
I give a new rifle a good clean before first use then that's about it, unless it's been a wet trip or it's loosing accuracy. Shooting extreme long range is a great way to learn that a clean barrel...
Liked On: 04-04-2023, 03:50 PM