Franks dad 1,119 Posted March 7 Report Share Posted March 7 3 hours ago, mackem said: Only .177 can drop fallow at that distance,I got a .22 which has a more looped trajectory,just take a bit of getting used to. You’d be better off throwing it at em . 1 Quote Link to post Share on other sites
Franks dad 1,119 Posted March 7 Report Share Posted March 7 (edited) 2 hours ago, Arry said: I don't like fancy pasty's cheese and onion etc. Just the proper beef skirt potato swede and onion ones being a Devon lad. What is popular in one of our local butcher does in little cocktail pasty's think he buys them in frozen and cooks them, but they are nice. I could eat five of them Lol. People will come miles down here fora really good pasty. Cheers Arry Arry never had you down as a pasty snob lol …. can’t beat a CORNISH pasty though … Edited March 7 by Franks dad Forgot to bait the hook 1 1 Quote Link to post Share on other sites
Arry 23,228 Posted March 7 Report Share Posted March 7 1 minute ago, Franks dad said: Arry never had you down as a pasty snob lol …. can’t beat a CORNISH pasty though … Devon Pasty's are the best Lol. Cheers Arry 1 Quote Link to post Share on other sites
Franks dad 1,119 Posted March 7 Report Share Posted March 7 Just now, Arry said: Devon Pasty's are the best Lol. Cheers Arry They are about as common as Scottish pasty’s in these parts mate …. I’ve an idea …make a few and send them to me and I’ll let you know my preference… along with a few other knocked up frozen meals if you’d be so kind … I’ll reimburse postage. 1 Quote Link to post Share on other sites
Arry 23,228 Posted March 7 Report Share Posted March 7 17 minutes ago, mushroom said: At home, I cook fresh 90% of the time, the rest is good homemade Spanish/foreign food in bars or restaurants. I freeze all bones from roast dinners etc, make my own stocks and jar them. Got a chicken stew on the go now with white beans, chickpeas, carrots and peas. Just had a taste and it’s lush. The mrs is sulking because she’s not allowed to eat it lol Drs orders, she’s on bland food for a week I also made some old fashioned rock cakes with coconut fat instead of butter and topped with blueberry jam (not homemade lol). Again she’s not allowed them and has to watch me scoff them with a brew Stock is a great thing mate adds so much to a roast. If its a chicken roast I chuck all the bones in a sauce pan with left over onions and veg trivet boil them up strain and freeze in takeaway containers. Cheers Arry 1 Quote Link to post Share on other sites
Arry 23,228 Posted March 7 Report Share Posted March 7 3 minutes ago, Franks dad said: They are about as common as Scottish pasty’s in these parts mate …. I’ve an idea …make a few and send them to me and I’ll let you know my preference… along with a few other knocked up frozen meals if you’d be so kind … I’ll reimburse postage. Always been rivalry between Devon and Cornwall, banter really. Sorry mate there is a long queue for Pasties Lol. Have a go at making them its not hard really. Just make the pastry with hard bread flour it much tougher when putting it together and crimping. Cheers Arry 1 Quote Link to post Share on other sites
Arry 23,228 Posted March 7 Report Share Posted March 7 I do Steak most Fridays so here is tonights offering. Cheers Arry 8 1 Quote Link to post Share on other sites
mushroom 13,511 Posted March 7 Report Share Posted March 7 11 minutes ago, Arry said: Stock is a great thing mate adds so much to a roast. If its a chicken roast I chuck all the bones in a sauce pan with left over onions and veg trivet boil them up strain and freeze in takeaway containers. Cheers Arry If you have jars from the supermarket, pickles for example. Make sure they’re really clean and pour the stock in straight from the boil then whack the top on right away. Once cooled, they’ll be reet in the cupboard for months I tend to jar a lot of leftovers these days. Curries, stews, soups etc. I find they keep the flavour better than freezing. Like I said, I freeze all bones and reduced veggie water that I don’t use for gravy and make huge pans of stock when I’ve got enough stored up. Normally around 10-15 liters when condensed down. I tend to just chuck all bones in mixed, chicken, beef, pork veggies etc and cook for at least 10 hours. Potent stuff 2 Quote Link to post Share on other sites
mitre 103 Posted March 7 Report Share Posted March 7 As long as your wife gets well again she join you with your very nice food as you have mentioned Quote Link to post Share on other sites
jeemes 4,636 Posted March 7 Report Share Posted March 7 Lamb chops 4 Quote Link to post Share on other sites
Goly 1,823 Posted March 7 Report Share Posted March 7 Salmon & Sea Bass. 10 Quote Link to post Share on other sites
mackem 28,558 Posted March 7 Report Share Posted March 7 Been out for a pizza (goat cheese and walnut salad was really nice). 5 Quote Link to post Share on other sites
Greyman 29,999 Posted March 8 Report Share Posted March 8 Nice pile of bacon for sarnys this morning 7 Quote Link to post Share on other sites
jeemes 4,636 Posted March 8 Report Share Posted March 8 Braised beef curry made a nice lunch. 5 1 Quote Link to post Share on other sites
terryd 8,753 Posted March 8 Report Share Posted March 8 Fish soup the thought never appealed to me to be honest. But got plenty mullet. couple spuds carrot leek pepper onion and threw in a chilli Added mullet near end to hold it together. was pretty nice 5 1 Quote Link to post Share on other sites
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