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Thread: Dinner thread?

  1. 20-06-2018, 06:30 AM #4666
    Rushy
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    Where is the young man off to Dundee?
    It 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
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  3. 20-06-2018, 11:30 AM #4667
    Sideshow
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    @Dundee if he's coming UK side drop me a pm I can show how they go about shooting here he's interested.
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  4. 20-06-2018, 11:34 AM #4668
    Gibo
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    Quote Originally Posted by Rushy View Post
    Where is the young man off to Dundee?
    Palmy Big OE O
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  5. 20-06-2018, 11:58 AM #4669
    Dundee
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    Hes off to Rarotonga,we get to baby sit his labrador and all his guns.
    "Thats not a knife, this is a knife"
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  6. 20-06-2018, 04:11 PM #4670
    Angus_A
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    Shoe chicken tonight, considering the only thing i've plucked before is a peacock i think i didn't do too bad
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  7. 20-06-2018, 08:35 PM #4671
    Beaker
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    Quote Originally Posted by Angus_A View Post
    Shoe chicken tonight, considering the only thing i've plucked before is a peacock i think i didn't do too bad
    Attachment 89699
    How you cooking it?
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....
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  8. 20-06-2018, 10:22 PM #4672
    Projects
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    I'll do a write uo tomorrow when i get a chance. But it was a ling 12 hour day.
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  9. 20-06-2018, 11:34 PM #4673
    Angus_A
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    Quote Originally Posted by Beaker View Post
    How you cooking it?
    Coq au vin
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  10. 20-06-2018, 11:40 PM #4674
    Micky Duck
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    good job on the plucking,tip...when you get down to the bum fluff,try rubbing fingers across skin rather than plucking and it will sort of just come away,with the feet/legs run knife around joint rather than breaking/chopping them off. two reasons...#1 it helps hold flesh from contracting when cooking #2 if freezing they dont poke through plastic bags.
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  11. 21-06-2018, 09:21 AM #4675
    Angus_A
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    Quote Originally Posted by Micky Duck View Post
    good job on the plucking,tip...when you get down to the bum fluff,try rubbing fingers across skin rather than plucking and it will sort of just come away,with the feet/legs run knife around joint rather than breaking/chopping them off. two reasons...#1 it helps hold flesh from contracting when cooking #2 if freezing they dont poke through plastic bags.
    Ah okay that's really good advice, when and if i catch the others i'll do that
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  12. 21-06-2018, 09:15 PM #4676
    Moa Hunter
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    Quote Originally Posted by Angus_A View Post
    Coq au vin
    Is that actually how you are cooking it or a clever 'play on words' as it appears that it may have been a rooster in life ??
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  13. 21-06-2018, 10:23 PM #4677
    veitnamcam
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    Quote Originally Posted by Projects View Post
    I'll do a write uo tomorrow when i get a chance. But it was a ling 12 hour day.
    Attachment 89719
    Attachment 89720
    Still waiting!
    I am looking forward to this post, been to a few Hangis some good some not so.
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  14. 21-06-2018, 11:21 PM #4678
    Dundee
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    Left over roast venison from the other night done a few sandwiches for lunch.
    Still more venny left tonight so the good Mrs battered it and had jacket spuds aswell.

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    sako75 likes this.
    "Thats not a knife, this is a knife"
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  15. 21-06-2018, 11:28 PM #4679
    veitnamcam
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    Quote Originally Posted by Dundee View Post
    Left over roast venison from the other night done a few sandwiches for lunch.
    Still more venny left tonight so the good Mrs battered it and had jacket spuds aswell.

    Attachment 89775Attachment 89776Attachment 89777Attachment 89778Attachment 89779Attachment 89780Attachment 89781
    Veni fritters is something I have never thought of before.
    Was the roast a little dry?
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  16. 21-06-2018, 11:54 PM #4680
    Dundee
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    Nah it was all good VC the slow cooked venison in the crock pot kept it moist.

    Had fish last night.

    But don't want to waste good meat.
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    "Thats not a knife, this is a knife"
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