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Mister Gain

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About Mister Gain

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    Extreme Hunter
  • Birthday 24/03/1954

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    Southeast London

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  1. Mister Gain

    Bob Ross

    Used to like watching Bob Ross painting his landscapes, and when I retired I bought a set of his paints and brushes and had a go, it's a relatively easy technique for anyone wishing to give oil painting a go. People refer to it as the 'Bob Ross' technique, but it's actually based on an artist he learned from called Bill Alexander. Don't be fooled by his soft spoken demeanour, he did 20 years in the US military mostly based in Alaska and attained the rank of Master Sergeant, the guy who bawled and screamed at everyone, and he decided that when he retired he would no longer bawl and scream at anyone. He died in his early 50's from lymphoma. I wonder how many thousands of people he inspired to pick up the brushes.
  2. Nice video Doug. Like how you explained the humanity side of ferreting the rabbits as opposed to the alternatives. Used to help control the rabbits on an orchard in Kent where if left they would ring bark the established fruit trees, thus killing the trees, and also undermining the trees by digging out warrens in and around the root system, again killing the trees. Same with all kinds of crops. Trouble is there are a lot of people who have 'fluffy bunny syndrome' and don't actually give any thought to the consequences of NOT controlling them. It's a similar attitude with urban foxes where I live, and you get people stating shit like "foxes won't take a cat or small dog". 4 nice meals you got there.
  3. This Sunderland supporter assumed the Trafalgar Sq fountain was deeper than 18".
  4. I just knew he wasn't an animal, not once did I see him dragging his arse across the carpet.
  5. I recognise that swim A part of the Thames I haven't fished. Also flew round and round above that bridge after a 13 hour flight from Singapore Changi.
  6. Thoroughly enjoyed watching it Doug, good catch and retrieve by the pup, thanks for posting it.
  7. What you can't see in the photo of the peas pudding is the flavour. I cook it in chicken stock with a couple of chopped up onions, bay leaves, cloves, peppercorns, couple of chopped carrots. When it has softened enough and absorbed all the stock I remove all the bits and pieces and adjust the flavour with salt and then stir in butter to give the glossy appearance. If I have it with boiled bacon I use that stock instead of chicken stock. It firms up as it cools and you can actually slice it the next day. The only bland bit on the plate is the dayglo mushy peas out of a tin.
  8. Offal pies, and homemade faggots with onion gravy and homemade peas pudding with mushy peas.
  9. I've always thought I'd like to have a go at the fermented fish I don't mind having a go at most foods but I couldn't bring myself to try fetal duck eggs (Balut)
  10. Used to use Dunnes River jerk paste with the addition of dehydrated apple pieces to make 10 inch long sausages, they sold well at a quid each. Also used to hot smoke the marinated chicken thighs, gave it another dimension and retained the flavour and heat of the jerk, even had it on mackerel although it quickly overpowers the fish, what with it being thin fillets.
  11. If you like ordinary home cooked Jamaican food 'Cook Like A Jamaican' has a youtube channel, although it doesn't get updated very often nowadays. https://www.youtube.com/user/CookLikeAJamaican/videos Personally I'm quite happy just using Walkers Wood or Dunnes River jerk paste.
  12. He has a Youtube channel with all his shows on https://www.youtube.com/channel/UCrYQ8oPbYmi5UymxQUReVAQ/videos
  13. Mister Gain

    New Low.

    Wife brought me home a piece of Greggs bread pudding last year, absolute shite, had poor flavour and the texture of dried breadcrumbs. We have Quorn 'mince' occasionally and I wouldn't even attempt to make sausage rolls with it, it is a good carrier of flavour for 'saucy' meals like spaggy bol and chilli's. I prefer not to use commercially produced mince as I don't enjoy biting into tiny pieces of bone and cartilage, although my first choice would be buying the meat and trimming and mincing it myself.
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