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Squeamish5

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Everything posted by Squeamish5

  1. You make such awesome food yet you listen to such awful music.....
  2. Dunno if this is useful http://www.greyhound-data.com/dir/397/Lumbosacral_Stenosis.pdf
  3. Yes ! Too notch ! Well done that man.My brother in law is a 6ft 1, 19 stone, ex - prison officer ! I can only assume that the young lad took it personally, because he never came back......What an ignorant fecker.Feel for the lad.His stupidity would infuriate the girl and make her keener on the lad.So an own goal by the cretin. Far from it........She never saw the lad again ! She had (and still has) this quaint, out-dated idea that she should do as her dad tells her.For what it's worth,I think she should make up her own mind who she dates and not be guided by some retro Alf Garnett.My mum used
  4. There is a thingy you can get that diverts surplus energy from solar PVs to immersion heater (£120ish?). Handy if you don't have spare roof space or much extra money. We're (himself's) currently doing a very smart conversion. If you can't find any useful info from Google I may be able to get some details from him.
  5. Do they have triangly stalks? They look like what we used to call 'onion flowers' ... loads grew round our school field when I was little. (They smelled and tasted oniony obvs). Rather early though.
  6. To anyone reading this thread, stuck in your own private 'bleak mid winter', Love and Strength to You. Keep breathing (has to be both in and out) and Believing. Just til tomorrow. XX
  7. Funnily enough (because Ive been looking at this on here) I mentioned it to my butchers earlier today.... they hadn't heard anything about it. Dunno whether to feel better or worse.
  8. I may have posted this link wrong but, for anyone who's having a goose for Christmas, check it out. It's become a family 'thing' here-.... ,Raymond Blanc 'saved christmas'....: even the vegan remembers the year we discovered confit. (Ironically the vegan is the only one who is a consistent good shot!!! .....go figure...) http://www.raymondblanc.com/recipes/roast-goose/
  9. Best pork I ever tasted was from some people up the lane, who finished their 2 pigs off in Eileen's orchard. Ever since, we donate our surplus apples to a coupla locals who keep pigs. Sadly we don't live near our fruit trees, and Ma-in-law doesn't like frozen pork, but it's good to know that someone, somewhere, will be having that perfect pig flavour. (One day I'll actually be living the dream....)
  10. Where has anyone even asked me a question in this thread Here you are then...BGD Do you consider dogs to be disposable chattels?
  11. Do you just have these things to hand (wild boar bacon?) Im obvs missing out on more than I'd realised, me being a non hunter and all.
  12. Looks delicious, (again). Did you use a recipe? If so, please share. What's the pastry problem and what is your solution? Do you (or you, Jok) do the wrapping in a pancake or a wilted cabbage leaf thing?
  13. Apparently you can. https://groceries.asda.com/product/cooking-pastes/asda-chosen-by-you-harissa-paste/910000560055 Don't know what it's like though. I get mine from a corner shop up near the high street. I normally buy 3-4 tubes of the stuff at a time. Belazu Rose harissa. I get in sainsbs. Stir tsp into tblsp mayonnaise, delicious with salmon or everything. Don't buy sainsbs own; it's revolting and tastes like ghastly jar baby food. The partridge recipes look amazing. Thanks, all, for inspiration.
  14. Yep. Gay as f**k. https://www.poetryfoundation.org/poems-and-poets/poems/detail/56972
  15. Potato, carrot & cabbage.........too much potato really, but tasted fine...No such thing as too much potato where mash is concerned.
  16. I did a quick Google this morning, which gave 65% usable pork to dead weight pig. So for a 15 st dead pig, Pesky's pig club works out as about £6.75 / kilo assorted cuts, p/p. For free-range / provenance liking peeps, who aren't comfortable engaging with the sharp end of meat, that's fairly do-able, particularly if you make the most of the food you buy. Arseholes and Dimbos will make/lose the most from this kind of arrangement but, at its best, this seems to me ok.
  17. I'm just doing quince vodka. (Not much, as not many quinces). I've decided not to add the sugar til I strain it in a coupla months. Partly to stop me sampling it, mainly because I think more flavour may come out (working on basic diffusion). Thoughts?
  18. Thank god for the photo threads on here. And how lovely that there are people with the eyes to spot it, the soul to appreciate it, and the skill (and camera?) to capture it. Gorgeous pics, as always. Thanks.
  19. BUMP Bumping this old thread, if that's ok, not so much for the 'humping' thing but because of the very interesting, informative dialogue between Skycat and Casso on dog behaviour and management. The dog wisdom from many of the posters on here is amazing.
  20. Lol. I've been a convert - more eating than cooking- for a few years. If I was going to confit the legs (bearing in mind I've never tasted or cooked hare, but assume rabbit x venison) I'd make a rub of some or all of these aromatics: thyme, bay, juniper, coriander, peppercorns and some coarse salt. (Pest + M) And maybe a little lemon or orange zest. I'd massage it into the legs and let the flavour soak in for hour or 2, then shake /wipe off any excess. I'd quickly brown some shallots, whole garlic cloves, maybe some fennel or celery and a root veg or two (Terry's parsnips sound like they'd c
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