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Thread: Dinner thread?
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13-08-2015, 09:38 AM #2701Codswallop
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Dundee likes this.
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21-08-2015, 11:25 PM #2702Member
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Made a fallow casserole for tea...cannot stop taking the odd spoonful out of the dish...I need to padlock the lid or there will be very little for tomorrow...miam, miam, miam...
...amitie, respect mutuel et amour...
...le beau et le bon, cela rime avec Breton!...
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22-08-2015, 07:12 PM #2703Member
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- past the gum trees on your left
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Lunch today...the fallow with celeriac chips...
...amitie, respect mutuel et amour...
...le beau et le bon, cela rime avec Breton!...
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22-08-2015, 08:04 PM #2704Almost literate.
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- Nelson
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- 25,071
Jeebus Eeebs put some on your plate!
"Hunting and fishing" fucking over licenced firearms owners since ages ago.
308Win One chambering to rule them all.
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22-08-2015, 08:41 PM #2705Member
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- Dec 2011
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- Way East of D'Vagas
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All from the shop
At least I'm fed
Chooks aren't laying,spuds from last years crop all gone and only four trays of trout left in the freezer.
EeeBees and mrs dundee like this."Thats not a knife, this is a knife"
Rule 2: Always point firearms in a safe direction
CFD
tps://www.timeanddate.com/countdown/generic?iso=20180505T00&p0=264&msg=Dundees+Countdo wn+to+Gamebird+Season+2018&font=cursive
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22-08-2015, 08:45 PM #2706Member
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- Dec 2011
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Explain celiriac chips please?
"Thats not a knife, this is a knife"
Rule 2: Always point firearms in a safe direction
CFD
tps://www.timeanddate.com/countdown/generic?iso=20180505T00&p0=264&msg=Dundees+Countdo wn+to+Gamebird+Season+2018&font=cursive
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22-08-2015, 08:55 PM #2707Member
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- Jun 2013
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- Whangarei
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- 469
Posh people's junk food
Pengy likes this.
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22-08-2015, 10:31 PM #2708Member
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- past the gum trees on your left
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Its not posh!!!! Celeriac...it is a root vegetable and tastes like a cross between celery and Jeruselum Artichoke...it seems to go really well with venison...really nice mashed with potatoes...they take about 110 days to harvest so you are in for a bit of a haul if you grow them yourself...same wants and needs as celery for growth. Well worth it if you want something different...I boiled the slices of celeriac in salted water first, before cutting up and frying.
...amitie, respect mutuel et amour...
...le beau et le bon, cela rime avec Breton!...
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22-08-2015, 11:00 PM #2709Member
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- Jun 2013
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In Europe it's cheap but New World Kerikeri it's highway robbery. I won't pay their asking price. Well done u for growing it.
EeeBees likes this.
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23-08-2015, 03:10 PM #2710Member
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Made a batch of hare sausages. Added streaky bacon for fat content and thyme, sage and smoked paprika. Pretty tasty in a toasted ciabatta with an egg, thick slice of cheese and BBQ sauceveitnamcam and Dundee like this.
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23-08-2015, 03:11 PM #2711Member
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I call them hare-y sausage. Think they'll take off?
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23-08-2015, 09:02 PM #2712Member
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Oh yum...they should...
johnino likes this....amitie, respect mutuel et amour...
...le beau et le bon, cela rime avec Breton!...
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26-08-2015, 09:04 PM #2713Member
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@johnino, how many of the sausages can you get from a hare?
...amitie, respect mutuel et amour...
...le beau et le bon, cela rime avec Breton!...
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27-08-2015, 11:36 AM #2714Member
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- Jun 2013
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- Whangarei
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- 469
Hard to say really. Mine was lung shot and most of the fore end meat was unuseable do to bleeding. I just used back steaks and back wheels and mixed with the bacon got ten. Good experiment. I'll definitely do it again preferably with multiple hares.
EeeBees likes this.
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31-08-2015, 07:25 PM #2715Cook
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- Sep 2012
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- Palmy North
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- 1,659
Lamb Teresa
Found it in a 1960's le cordon bleu manual. It's bloody weird and on paper shouldn't taste good at all, but it does. Might put the recipe up later.kiwi39 likes this."A party without cake is just a meeting" - Juila Child
Reply With QuoteSimilar Threads
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Dinner tonight...
By EeeBees in forum Game Cooking and RecipesReplies: 16Last Post: 24-05-2015, 08:05 PM -
kids collecting dinner
By greghud in forum The MagazineReplies: 5Last Post: 26-02-2014, 12:51 PM -
venison before breakfast, paua by dinner
By greghud in forum The MagazineReplies: 4Last Post: 18-03-2012, 12:10 PM
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