Food Porn
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BenBhoy
Well-Known Member
Today's lunch, instant cheesy pasta. Bits of straw floating in it as added fibre!!
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Cheviot
Well-Known Member
Can't beat a bit of roughage!!!Today's lunch, instant cheesy pasta. Bits of straw floating in it as added fibre!!
Is that the same straw the rats play on
BenBhoy
Well-Known Member
The one and same!! Never done me no harm doc!Can't beat a bit of roughage!!!
Is that the same straw the rats play on
Film night TV dinner
Chilli, Rice, Sour Cream, Tortilla Bread
Chilli, Rice, Sour Cream, Tortilla Bread
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DevonRifle
Well-Known Member
Yum! Venison chilli is our family favourite.
Question: do you use mince or meat pieces that slow cook and break down. I’ve been using mince but have been told that I’m cheating!?!?
I always mince
eek: not in that way )I have seen people make chilli with chunks of meat but I save that for stews / casseroles.
I also prefer Venison mince chilli to Beef mince chilli.
In fact any dish that requires mince then Venison works just as well if not better than Beef or Lamb - Bolognese, Cottage pie/ Shepherds pie etc.
HTH
DevonRifle
Well-Known Member
Venison chilli is the best. My boy, wife and every foster child that has stayed here say the same. The current one doesn’t like spice so the rest of us add jalapeños. I prefer it like that but we eat a lot of jalapeños!I always mince
I have seen people make chilli with chunks of meat but I save that for stews / casseroles.
I also prefer Venison mince chilli to Beef mince chilli.
HTH
Phil fox man
Well-Known Member
Bit of a roe rib fest.
Salt and pepper.
Mustard and honey.
Halapino and tomato.
Mint and yoghurt.
Sweet chilli.
Not a very good photo because I was in a rush to start before they were all eaten.
Salt and pepper.
Mustard and honey.
Halapino and tomato.
Mint and yoghurt.
Sweet chilli.
Not a very good photo because I was in a rush to start before they were all eaten.
nathan.p
Well-Known Member
Any chance of the recipe for the burgers and sausages please?
Burgers ( meat minced once coarse plate)
Vension …..at x amount grams
Salt at 2% of meat volume grams
Pepper at 1% meat volume grams
Gluten free butchers rusk at 4# grams
Water / brown sauce (50/50) at 10% meat volume
Mix then chill half hour then burger
Cranberry sauce same as above
Sausages mince fine plate mix then re mince it till it’s seriously stick like sh1t to a blanket consistency then thru sausage stuffer … I use collagen skins … found hog casings too chewy / rubbery for my liking no matter how I prepped them
Vension mince
Weschenfelder honey roast seasoning at 2.5% to 3% of meat volume in grams
Gluten free butcher rusk 4% of meat volume in grams
Water 10% of meat volume in weight / grams
Paul
Vension …..at x amount grams
Salt at 2% of meat volume grams
Pepper at 1% meat volume grams
Gluten free butchers rusk at 4# grams
Water / brown sauce (50/50) at 10% meat volume
Mix then chill half hour then burger
Cranberry sauce same as above
Sausages mince fine plate mix then re mince it till it’s seriously stick like sh1t to a blanket consistency then thru sausage stuffer … I use collagen skins … found hog casings too chewy / rubbery for my liking no matter how I prepped them
Vension mince
Weschenfelder honey roast seasoning at 2.5% to 3% of meat volume in grams
Gluten free butcher rusk 4% of meat volume in grams
Water 10% of meat volume in weight / grams
Paul
nathan.p
Well-Known Member
Took a trip across the bay yesterday for lunch.
Fresh scallops in batter followed by homemade apple tart and ice cream which came to a grand total of 20 euro.
The Guinness was like mothers milk and at 4.50 euro a pint probably the cheapest in Ireland.
The view from the front door wasn't too shabby either.
Fresh scallops in batter followed by homemade apple tart and ice cream which came to a grand total of 20 euro.
The Guinness was like mothers milk and at 4.50 euro a pint probably the cheapest in Ireland.
The view from the front door wasn't too shabby either.
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