jok
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Everything posted by jok
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He ho Flacko. Hope everything's good with you. They are the Trekker. Once again can only say good things about them. Strangely, was out rabbitting this morning having a broken middle toe and was OK in these boots.
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Rabbit And Cider Pie With Bacon And Stilton...
jok replied to Gaz_1989's topic in Cooking On The Wild Side
Absolutely bosting. I can taste that. Good mix of ingredients and youv' managed to bring something different to the dinner table. Well done son. -
Most Accurate 'out The Box' .22 ??
jok replied to dommorris92's topic in Rifle Reviews, Technical Help and Tips
Nip into Livens and ask God almighty. Let's face it, there ain't much he reckons not to know lol. -
Done a sight less digging at my allotment REW . I'd never get out of a hole that deep. Lol. Out in morning again.
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By gum that looks in the heavyweight division lol. That and 24 rabbits net bag and spade would make you gasp a bit
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Seeing as how you are in Derbs you might as well have my collection. Right good mix of country topics. I' m near Ashby de la Zouch. Should say, nothing on falconry.
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I do like seeing nice things and them pics are nice. Well done.
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These Chiruca have done me well. Gore text lined,as you'd expect, good soles high on the leg. Very good when stalking and can't remember wet feet, ever. Seem to remember I had them off Derek Stocker down on the levels at or near Glastonbury. Got some nice deer as well.
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Would be nice to get Terryd here as well. Right food and drink fest
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Thanks you guys. It's a good un. What next? I'll be in touch Gaz with an idea and again thanks for your help. Just got the text, bambi on its way. I'll be opening some wine
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http://s1078.photobucket.com/user/joklow0354k/library/?sort=3&page=1#
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You'll see why when I get these pics up. What a result.
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Swg Dave. Do it, get caught and your going down.
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This has to be a wind up
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Right guys, I've done it. As follows. 230 Gms venison rump steak (approx 1" cubes). 170 Gms tuna loin. 190 Gms large peeled king prawns. 12 Welsh spring onions. 1 small leek. 100 Gms button mushrooms. Small tin mushroom soup. Pinch of parsley,basil, salt and pepper. Home made puff pastry. I've tried posting pictures but all I get is ' this file was too big to upload '. HELP. In words I'm going to understand. Incidentally I'm trying to upload from my iPad.
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You are all on it but I've had a go and this stuff is like shit to blanket. Thinking about taking it to the bus depot.
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Oh mate. Standing on foodIt's a cheaper option than lobster. Ther's a thread on here about the signal crayfish. Wonder if any readers would take the plunge and help me out a bit. I know it's tricky with the NRA but you never know.
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They are like a plague in the Midlands and are seen in the strangest places, industrial estates and the like. We are, however, in the very heart of the National Forest and to be fair shooting opportunities are few and far between because of walkways,cycle ways, school trips, pony trekking, them nutters on mountain bikes who turn up everywhere and general public. The only shooting we maybe should be doing is with the camera. Hard to eat a pic though
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Just a thought to you kitchen guru's. I did say I'd try something a bit different so just as an idea, what about reef and beef. I remember having this fairly regularly , lobster and beef with an unforgetable sauce ( which I can't remember)lol. It's kenj's sauce which brought it to mind. Reckon that's worth a go. NOW. Where's my diving gear??
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Had the original version on two occasions and really enjoyed. Nice and creamy. I think rabbit loin works great with this. Anyhow it looks great. I'll not bother with pics of my latest exploits. Have to be the fricasse or the rabbit cobbler.
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I felt for you reading that. I got the chance, which I took, of shooting a Sitka stag which had been earmarked for some Belgium gentleman who didn't show. I got the lucky seat. Weighed 19 stone and took the land rover and winch to get him the 200 yds to the track. Followed that with a 15 stone and between them the landi sagged a bit.
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Offtheradar. Can you asktreehands to pm me pulse. He can't take any new messages. Jok.
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Well Terryd the mix worked not too bad but I don't altogether agree with quantities (BBC puff pastry recipe). I did all the mixing, cling film, fridge, out, roll, fold, fridge, out, roll, fold, fridge,out roll fold. All that took best part of an hour. Beef with onion and potato cooked to perfection. Rolled out and sized the pastry, lined the dish,filled and capped. Pre heated oven165 and in went pie for 45 mins. Daughter arrived,sat down with dinner, nice pie dad. I asked if she noticed anything different to whit, no not really. Moral. Buy the stuff or stick to short crust. Must try harder.
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Terryd. I'm having a go at this puff pastry lark. Daughter arriving about dinner time so at least I've a Guinea pig.
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More than one thing to remember then lol. Testing.
