Food Porn
- Thread starter RM100
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Magnificent 7
Well-Known Member
Trough of bowland sika leg joint
Magnificent 7
Well-Known Member
Sika chops for last nights tea picture doesn’t do them justice
DevonRifle
Well-Known Member
Bisto! It was proper gourmet until you said that!
When the girls were young the wife would ask if they wanted gravy. They would ask back “is it Bisto or dad’s gravy?”. She would answer “it’s Bisto” and they would answer “no thanks”!
Now even the wife doesn’t have Bisto in the house. Taught them well!
I'm well into fancy sauce and jus made from scratch, Christmas day I spent nearly an hour making the gravy. I grow redcurrants and make my own Merlot wine to combine in a gravy I will only put on the potatoes.
Don't you ever again give me any backchat about gravy DevonRifle, you obviously know nothing about gravy, absolutely nothing.
Every person worth their salt knows there is a time and a place for Bisto, and let me tell you that dropeen over them cheesy chips was proper gourmet. Look at it again you wretch, you're only jealous of the Bisto. You couldn't make Bisto like that to save your life man. And the instructions are on the packet.
It might be full of salt, colours and chemicals but it's mighty tasty when you all of a sudden feel like you want to go reeling in the years. Everyone over 50 should always have an in date emergency supply in the kitchen cupboard. Next to the jars of Bovril.
DevonRifle
Well-Known Member
Countrygirl
Active Member
DevonRifle
Well-Known Member
Oh and do you sell your redcurrant merlot? I have to confess that though I put the effort into home made stock and gravy, I don’t go as far as making the wine. Cheap plonk it is…..
It's a redcurrant and merlot gravy. The merlot is made from a kit you can order online, it takes a few weeks but with a bit of patience and understanding it's well worth the effort. The kit makes 30 bottles and one bottle is loads for making gravy.
leeroyjones76
Member
John Gryphon
Well-Known Member
I roasted a large duckling the other day and tonight I cooked up 8 home killed lamb chops in the duck fat.....one word....YUM!
Antonyweeks
Well-Known Member
Attached is a recipe that was delicious: we used a whole muntjac shoulder and have also used a roe shoulder previously too. Sadly no photos of that but thought I'd share the recipe! Other photo attached is one of a couple of haunch joints....
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Nimrod1960
Well-Known Member
Roe mini roast with sweet potatoes.
Yummy
Mrs once again confirmed she could never go veggie. I confirmed I could never live with one.
Mixed blessings this stalking lark
Roll on Spring and I can enjoy this again:
K
K
That will be inflation for you!
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Trust me:
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Squeak Top Gammon & Leek Pie:
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Phil fox man
Well-Known Member
slow roasted vegetables in a chili sauce,then left to settle in the fridge for 2 days.re heat and serve with noodles.
by the way the meat is 4 tre rats
by the way the meat is 4 tre rats
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