Mister Gain
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Everything posted by Mister Gain
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Whilst browsing this thread, I diverted to some other sites about skinheads (the original ones) around 1969-72. Brought back some good memories. IMO the clothing of that era was the best of any. I still remember when I was a messenger up town and saved for my first pair of brogues from The Squire Shop in Brewer Street, Soho. All my clobber was bought individually (monetary constraints LOL) and never did get to own a tonic suit, just the trousers. Nowadays being older, fatter and balder I'm not so fussy with my clothes. I still enjoy listening to the music from the day, trojan record label etc.
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1st try with Pheasant Sausages
Mister Gain replied to Yokel Matt's topic in Cooking On The Wild Side
Excellent job Yokel, those flecks of fresh coriander certainly add to the visual appeal of the finished product. I like that you have used the dried fruit, it goes well with chilli IMO. -
Here's a pic of my last dog, been gone 21 years now, succumbed to Cushings Disease aged 8. He was a bit of a fcuker with bigger dogs so had to be careful where I let him have a run.
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Here's a pic of my bloke, aspirations were that he would accompany me to the permission for bunny control and hopefully retrieve shot bunnies, but farmer sold large part of perm to hauliers who had their own shooting arrangements and didn't want anyone else on there. So he's a pet...
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A fight broke out at a big Irish wedding, with the Garda attending. In the court the judge asked "Can anyone tell me how the fight started exactly?" Paddy put up his hand and said "I can judge." "OK Paddy" says the judge "tell us in your own time." Paddy explains "I was best man at this wedding and I was dancing with the bride, we were dancing quite close, and suddenly the groom stormed up and kicked the bride right in the fanny." "Wow" said the judge "that must've hurt." "Hurt" says Paddy "I'll say it hurt, he broke three of my fingers."
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I think it's OK, a little bright at first but the old one wouldn't mark threads as 'read' using chrome, but it now does it automatically as it should, instead of me doing it manually. Didn't take long to get used to it at all. The way a lot of threads go, we could have done with a sh1tstirrer emoji LOL
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They should be welcomed back with the gift of a goat...
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What's that between the sausages and the black pudding, is it Lorne sausage?
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Made haggis quite a few times but the wife doesn't like it even though she's never tasted it, although she has watched me making it, so fair enough I suppose. I don't use the stomach, it's just not viable, but use synthetic casings enough for one hearty portion. When I asked the smallholder to get me the lamb's pluck she didn't have a clue what I was on about and I had to explain Very tasty end product indeed.
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I've not long ago had egg, bacon, mushroom and bubble sandwiches for brekkie, but I'd gladly steam into that.
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Some of the white bits are barley but most is top quality pork back fat, which I would save especially for the puddings. I have made black puddings without the fat and they are severely lacking IMO. In the photo the ones at the front have the casing removed. The dried blood I use comes from a supplier in East Kilbride I know what you mean about the 'boak', I'm the same with commercial sausages and most 'minced' products.
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for the tied 'horseshoe' I used natural large hogs casings, and for the large puddings I use synthetic (plastic non-shrinkable 100mm). They have a loop clamped in one end with a hog ring and you just tie the other end with butchers twine, purchased them from scobies.
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Couple of guys around the corner from me do restoration on mostly yank motors. Earlier on this year they finished a fastback, which came out really well, They currently have a chevvy van on the go.
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Love black pudding, and used to make a fair amount of it a few years back. It's definitely cooked during the process, but I do like to slice and fry it for the fry-up.
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look very tasty Yes it was very nice indeed, but it's all a bit of a palava to be honest so I went on to use the eye of loin for Lomo, similar thing but didn't take so long to cure. Thing is, there is so much you can do with pork and you only get the one belly per side and I normally have a dilemma of what to use it for. I have in the past used the whole side for fresh sausages. Used to make some large (10") chilli sausages using dried Nigerian birds eye chillies, they packed a punch, as did the jerk pork and apple.
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Absolutely love a bit of pork. Used to buy in half a pig reared on a smallholding in Kent very regularly. Now it's just me and her I don't bother. I really must get back into it. There's so much you can do with pork, and it's all delicious. The ultimate I think was air drying/curing a back leg along the lines of serrano/parma ham. Before... After...
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You're right mate, When I was brewing every time I came through the front door I felt compelled to pour a pint, then another, then another. Used to enjoy pints of Muntons Barley Wine. Decided to stop brewing and sold all my kit to a mate. Mind you, it was nice to get home from work at 4 am and sit there having a beer for a couple of hours.
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Help With Pup Hanging Onto Lead On Walks
Mister Gain replied to Kay's topic in Working Dog Health & Training Talk
She loves balls but I cant find one thats hard to destroy so at the min its costing me a fortune buying new ones ... at least it tires her a wee bit & takes off the edge of her drive , she wont be the sort of dog who can run free with other dogs she is to full on , so I rather not risk her drive take over & end up hurting a smaller dog . I know she is switched on by my henry vaccume when i reel the cable in so I am going to get a cable reel from work & see if i cant rig up a handle on it to wind in a washing line with a bit of rag on the end like a heath robbinson lure , it w -
When he realised he couldn't breathe I bet it made his R Sole pout a bit, and the next time he goes to kiss a fish he'll be herring on the side of caution. Even so, I bet his throat hakes a bit.
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Bob came home drunk one night, slid into bed beside his sleeping wife, and fell into a deep slumber. He awoke before the Pearly Gates, where St. Peter said, 'You died in your sleep, Bob....' Bob was stunned. 'I'm dead? No, I can't be! I've got too much to live for. Send me back!' St.. Peter said, 'I'm sorry, but there's only one way you can go back, and that is as a chicken.' Bob was devastated, but begged St. Peter to send him to a farm near his home.... The next thing he knew, he was covered with feathers, clucking, and pecking the ground. A rooster strolled past. 'So, you're th
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He's transgender... it's a clitoris.
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They started using it 20 odd years ago as an alternative to cod, and to be honest I found it much tastier, more flavour than cod.
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Went on quite a lot of sites and forums prior to getting my dog about 3 years ago and obviously came across "rawhide". The part that is mentioned in this article was also mentioned in others... 'quote' When tested: Lead, Arsenic, Mercury, Chromium salts, Formaldehyde and other toxic chemicals have been detected in raw hides. I also went on plenty of dog forums and there were a few owners whose dogs had to have surgery. Whether it is all a load of b0ll0cks or not I decided my dog wouldn't be having it.
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https://www.netflix.com/gb/title/80164393 think you need an account
