nothing wrong with a bit of sidevalveOriginally Posted by Brian d marge
and there small hands make ya dick look bigger
Hardcore Biker
nothing wrong with a bit of sidevalve
and there small hands make ya dick look bigger
And that is the honest truth your honour..
Anarchic Wild Child
Oooo ... chamois ... best meat I ever killed and cooked ... do it gently and it's just wonderfulBeen eating the gurnard and whitebait that I got up the coast a couple of weeks ago, just about all goneStarting on the chamois and venison tonight, just not sure how I will do them yet. I want stew, but she who must be obeyed wants something different, but she aint the one cooking it now is she. Do I go against her wishes and do what I want, or do I put my testicles in my pocket and do what she wants.
Me and my missus have a good deal - I eat what she cooks without argument and she eats what I cook without argument .. That's a hassle for me - I did not marry her for her cooking (no-one could !!!) Some of her shit is inedible ..
My favourite meals are wild food - did flounder on Saturday night. Caught a few days before in my net .. Simple - coat flounder in flour, place in hotr fry pan ... turn after 3 or 4 minutes ... serve with chips and lemon jiuce (I also like a soft fried egg with mine ... yoke runs all over the flounder ...) ... we also have a garden full of puha so it's going to be a boil up soon.
"So if you meet me, have some sympathy, have some courtesy, have some taste ..."
KB's Chief Cats
youd have to get them out of her purse first...do I put my testicles in my pocket and do what she wants.
one placenta
....hapuka cheeks, salmon cheeks... in fact any fish cheeks...
Anarchic Wild Child
Whitebait cheeks ???
"So if you meet me, have some sympathy, have some courtesy, have some taste ..."
Don't forget to bring a towel
Pancakes with vanilla essence and plenty of cocoa/drinking chocolate and hash butter. Grease the pan with more hash butter.
Green dragon; get some strong ass neutral spirit, and leave your skunky leaves in there for a few weeks.
Poppy seed tea; add poppy seeds to a pot, add a little citric acid and cover with hot (not boiling!) water. Leave for an hour, stirring regularly. Strain, and drink.
Sketti and butter.
Bring back Buell
Do you put out on the first date?...I'm available for meals out most nights of the week, if it's of any interest. Just sayin!
Harley Davidson: The most efficient way to convert gasoline into noise without the side effects of horsepower.
'Fast' Harleys are only fast compared to stock Harleys.
Forum whore
Whats for tea first?I do have standards ya know!
Trumpydom!
KB's Chief Cats
chocolate sauce.Whats for tea first?
Á la mashy.
one placenta
...wouldn't go out of my way for them...but yeah, cheeks, guts, arsehole...all good protein...
Aio ki te Aorangi
Fucksake you never listen do ya... I said I like smoked sausage, not smoking sausage.
It's hard... but it would seem that brain freeze acts similarly to rigamortis.
chocolate sauce.
Á la mashy.
I didn't think!!! I experimented!!!
Forum whore
The intelect just astounds me, where do you come up with this stuff!chocolate sauce.
Á la mashy.
Ooooh i so wish i was you
Trumpydom!
"channellling the Pleideans"
there's a lot of prep, but they result is worth it........
actually one of my favourite cuts of beef is beef cheeks. nom nom
I thought elections were decided by angry posts on social media. - F5 Dave
Hardcore Punk
I tried this recipe I got from FishnHunt- New Zealand yesterday, fucking awesome. Probably the best feed I have ever cooked, Chamois never tasted that good in a stew before.
Heres a traditional recipe for chams from the Swiss/Austrian Alps. Theve been cooking poxy old chamois for ages. (just joking)
Its bloody delicious, if yove got the time..
Chamois as cooked in the Alps..
(Chamois Rahm Geschnetlets)
For 4 persons
Ingredients
1 kg finely cut chamois meat (this means sliced about the thickness of thick bacon rashers and about 20mm x 40-50mm)
750ml heavy red wine
250ml red wine vinegar
250 ml cream
1 carrot sliced
½ leek sliced
¼ celery quartered
1 onion cut into four
10 black pepper corns
10 juniper berries (or a dash of gin)
3 halved garlic’s
1 bundle of parsley
1 teaspoon salt
100gram walnuts
100g dark bitter chocolate
10 black peppercorns
10 juniper berries (of a dash of gin)
3 cut garlic cloves
3 bay leaves
1 parsley
1 teaspoon salt
100 g Walnuts
100 g bitter chocolate
Cream
The meat is placed in a ceramic vessel. The wine and all the ingredients except the last three) are boiled and poured over the meat. Cover and place the lot in a cool place for 5– to 6 days.
Remove the meat from the marinade mix (do not throw that away!), Pat the meat dry with a paper towel. Divide the meat into two portions, quickly stir fry each portion with 1 tablespoon sunflower oil. Deglaze (add) to the hot meat in the pan, half of the marinade you’ve put aside. , then add the walnuts, and simmer very slowly depending on the animal's age 1 1 / 2 - 2 hours you might need to add little more of the marinade as it cooks. . Take off the heat.
Heat a little oil in another pan, add the flour, and brown off the flower. Remove the pan from the heat, pour in the rest of the marinade, simmer for five minutes, add the cream and the chocolate, heat again to just under the boiling point (but do not boil!). Remove the walnuts in the meat; pour the sauce over the meat. Serve with polenta or pasta, or over creamy mashed potatoes.
I’m not sure why they say dividing the meat into two portions to stir fry. Perhaps it works better because of the volume of meat..
For a man is a slave to whatever has mastered him.Keep an open mind, just dont let your brains fall out.
Hardcore Biker
you serious??
I eat fish head.. and don't mind a pigs head either..
but I haven't tried a cows head. not sure about that.
And that is the honest truth your honour..
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