Motherfucken cuisine. And shit.

[avgas]

Rabbit Poos and jelly beans in Chocolate.

Cadbury patented this years ago and called it black forest or something-a-rather

[Akzle]

fucken toast, mckenzie country style, with salmon (fillets or smoked slices), dry raosted/sundried tomatoes, creme fraiche and capers, and some kind of olive oil and vinagrette for dipping.

[The Reibz]

Got a feed of scallops yesterday. Cooked them in the shells on the barbie before cleaning them up and eating them with chili periperi sauce.
Dog didn't think they were to bad either

[george formby]

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
� leek sliced
� 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..

You split the meat so that it browns rather than stews.

TBH that recipe could be used for donkey, badger, seagull, weasel, the neighbours cat & it would still taste the same. Marinade for 6 days? Leather shoes would taste great.

If you got game, hang it until it seems you can push a finger into the meat, not too dry & cool not freezing. Cook quickly until still, just, pink. Rest. Eat.

I cooked a lorra lorra game in Scotland, flying, running, burrowing, the lot. I even had the privilege of shoving a dozen snipe beaks up their own dates prior to roasting.
Speaking of which, if you get a game bird, Phwoooooar!, hang it until the feathers come away easy & it starts to get a slightly ripe scent. Pluck it, clean it & prepare for the oven. Soften some butter & beat with whisky, a touch of green manuka, blueberries or raspberries & honey. Pack your bird full of it, chocka, it should creak with the last fisting.
Wrap the bint, er, bird in smoked streaky bacon with a touch more green manuka underneath, don't be shy with the rashers & stick into your molten hot roasting pan / tray (amateur!) breast up, your oven should be de-forming with the heat at this point. Give it a few minutes, flip it over, tits down & back in the oven, turn the oven down 170c or so. Cook until the juices are almost clear, not bloody, more like a cyst. Baste frequently with that butter as it melts.
That principal is 500 years old at least but done with heather up over, the guts go into the butter, too traditionally but.... Tastes fookin great!

[unstuck]

Hmmm, the wood pigeons will be at the berries soon, not that I would ever kill and eat one.

[george formby]

Hmmm, the wood pigeons will be at the berries soon, not that I would ever kill and eat one.

Pest they are round here I tell ya! Always nibbling at me plums.

Now, pigeon is a dark meat, go for the younger birds, baseball cap back to front & baggy crotches.. You don't have to hang a young un for long before they squawk. An older fowl maybe 4 or 5 days, tops. Most birds show their youth with pin feathers at the base of the wing.
Never cooked a native but the ones in Trafalgar Square offer up a lovely plump breast, norra lot of leg, though. So avoid plucking & go straight for the butchering, off with their breasts! Use bacon again, baste to your fancy & serve pink.

Your recipe for chammy would work wonders with goat.

Got a great recipe for Royal Kashmiri goat roast, 48 hours in the marinade, 6 hours cooking, melting moments on the tongue.

[george formby]

Oh, forgot to mention that you will have pert Indian virgins at your door with just a wisp of mustache & beautiful eyes, scented sari's & petals at their feet, offering anything for a nibble.

[Brian d marge]

Just purchased a food Dehydrator, fella on youtube has been making a ton of dried dinners , ie just add water which I’m keen to try , plus beef jerky and fruit rolls etc

Stephen

[unstuck]

Always nibbling at me plums.

.

Serves you right for sunbathing nude then.

[george formby]

Just purchased a food Dehydrator, fella on youtube has been making a ton of dried dinners , ie just add water which I’m keen to try , plus beef jerky and fruit rolls etc

Stephen

Them dried dinners sound about as appealing as cup a soup.

But I would love a dehydrator, put my plums in it for one thing, me tomatoes, chillis, aubergines and other stuff I grow. Great for apple & pear crisps after they have been dipped in stock syrup, dry all your fruit for your morning muesli, filter some smoke into it for those delicious smoke dried chillis, onions work well too, sliced ones, dried & smerked.
You lucky man.

[Brian d marge]

Them dried dinners sound about as appealing as cup a soup.

But I would love a dehydrator, put my plums in it for one thing, me tomatoes, chillis, aubergines and other stuff I grow. Great for apple & pear crisps after they have been dipped in stock syrup, dry all your fruit for your morning muesli, filter some smoke into it for those delicious smoke dried chillis, onions work well too, sliced ones, dried & smerked.
You lucky man.

the dinners looked ok ....but the proof is in the eatin... ( i want to make some for my bicycle touring trips )

Im going to try , ( in a few min ) , a fruit roll ( banana yogurt and jam) ... Dried chillies from me garden and all of these tomatoes we were given ... lets see what happens

it was cheap , the machine , only 14000 yen nesco 700 w fan on top model

Even does me socks !

Stephen

[T.W.R]

Hmmm, the wood pigeons will be at the berries soon, not that I would ever kill and eat one.

Wait until the berries start going off then the pigeons basically get pissed on the half fermented berries you can knock them out of the trees

[Banditbandit]

Wait until the berries start going off then the pigeons basically get pissed on the half fermented berries you can knock them out of the trees

Hey - you white fullas had better not be stealing our kai ...

[unstuck]

Hey - you white fullas had better not be stealing our kai ...

I dont eat at KFC or Mcdonalds bro, so no chance of that.

[T.W.R]

Hey - you white fullas had better not be stealing our kai ...

don't worry you're welcome to them.
Got one that comes here each season for the cherry plums, was telling a work mate about it and his eyes lit up; he's an ol maori boy from Ruatahuna up in the Ureweras told me all about what they'd get up to with the wood pigeons and how easy they're to catch later in the season tried it with the one here last year and ha could almost poke the bugger out of the tree once it'd had a good feed...like a bloody fat goose flying around when it took off though.