Tried to wind my mates in Romania up with sausage rolls pics ... but it backfired as they are having stuffed Milk fed Lamb
had it before so now drooling , best Lamb ive ever had !Food Porn
- Thread starter RM100
- Start date
Tried to wind my mates in Romania up with sausage rolls pics ... but it backfired as they are having stuffed Milk fed Lamb
had it before so now drooling , best Lamb ive ever had !What do they make the stuffing from ?View attachment 204406
Tried to wind my mates in Romania up with sausage rolls pics ... but it backfired as they are having stuffed Milk fed Lamb
the price of lamb being double that of last year..........
Kindest regards, Olaf
K
I asked that and got told .. you dont want to know think its a bit like lamb haggis !
Very nice!
Last night, we had roe buck haunch steaks (and yearling fillets) along with roasted pepper, sweet potato and potato fries and carrots.
And the obligatory Malbec of course.
Unfortunately, I forgot to take photos of the spread, but it was all very tasty.
Simple supper :
Roe fillet cut into strips and flash fried, chestnut mushrooms in garlic oil, green peppercorn sauce and asparagus served on wild rice.
Global copper reserves were protected during the making of this meal
Roe fillet cut into strips and flash fried, chestnut mushrooms in garlic oil, green peppercorn sauce and asparagus served on wild rice.
Global copper reserves were protected during the making of this meal
Attachments
Because I am!
K
K
Freeforester
Well-Known Member
grilled rump steak, tatties dauphinois, seasonal veg, and a decent Malbec...
Cootmeurer
Well-Known Member
Magnificent 7
Well-Known Member
Nice piece of slow roast wild boar
Woodsmoke
Well-Known Member
I was showing a lady friend how I make sausages a wee while ago. It descended into complete chaos as I made the most of phrases like 'keep a gentle but firm grip, 'adequate girth' 'pinch the end to stop it coming out', 'how I handle my meat', etc . . . .Sorry, it’s so immature but i giggle every time I make sausages because I’m immature. The thread is entitled food porn though isn’t it...
We didn't even get hallway through before we were both helpless with laughing. I don't think she learned anything about sausagemaking
There is nothing better than a bit of childishly pathetic humour. It’s free of charge and hurts nobody other than the prudish types who ultimately miss out on so much joyful laughter.I was showing a lady friend how I make sausages a wee while ago. It descended into complete chaos as I made the most of phrases like 'keep a gentle but firm grip, 'adequate girth' 'pinch the end to stop it coming out', 'how I handle my meat', etc . . . .
We didn't even get hallway through before we were both helpless with laughing. I don't think she learned anything about sausagemaking
At the end of the day, to make good sausages ; it’s all about hand control: gentle but firm pressure, confidence in your grip and a bit of timing. Too much pressure and it will all spill out too soon and too little and you will not get a good firm sausage with a poor mouth feel to it.
kindest regards, Olaf
Woodsmoke
Well-Known Member
Foxyboy43
Well-Known Member
Had the fryer on yesterday evening for some chips. I’d got a container of venison hamburger mince in the fridge so quickly fired off a wee Scotch egg . Made as a snack for later in the evening when I knew I’d be peckish. I haven’t made Scotch Eggs for several years but it was extremely delicious despite being slightly overcooked. I’m going to fire off a few this evening as I’m hankering after another one now already
Kindest regards, Olaf
Kindest regards, Olaf
Always tastes 100% better when cooked and consumed outdoors:
K
K
Freeforester
Well-Known Member
Wood-fired, with a smiddy-made ’washer’ hotplate:
(No deer were hurt in the making of this breakfast, excepting the venison enriched egg yolks!)
Crowstalker
Well-Known Member
Makes me hungry looking at all these photos
Similar threads
