K
Food Porn
- Thread starter RM100
- Start date
K
I'm really sorry, it seems there is a bug (after all the arguing about image rotating in the past 
) after all. 
But it is what I thought...
) after all. But it is what I thought...
...
My interpretation of 'Gyulai Kolbasz', a smoked Hungarian sausage flavoured with paprika, caraway, and garlic. LOTS of garlic!!!
It's traditionally made with pork only, but my version is 50/50 pork and venison. This is just out of the smoker, and even though I say it myself the flavour is incredible. A couple of days maturing will take it to the sublime, I think
It's traditionally made with pork only, but my version is 50/50 pork and venison. This is just out of the smoker, and even though I say it myself the flavour is incredible. A couple of days maturing will take it to the sublime, I think
Aye. Pop over whenever
Guess!
K
K
TringSaint
Well-Known Member
Something with lots of onions, garlic, mushrooms and peppers??
They don’t call me Poirot for nothing!!
How’s about Goulash?
Mr. K's Signature (only) Dish!
K
K
Guessing from the way you've done the spuds, the inspiration for the first recipe came from Nicola Fletcher's little book?Roe loin with a balsamic and bramble sauce and tonight was venison madraspresentation could do with some work but they both tasted nice View attachment 431268View attachment 431269
That's the book I was thinking of.No, hairy bikersbut I have just ordered one her books, The venison bible I think it’s called
I reckon the Hairy Bikers must've had a copy!
DevonRifle
Well-Known Member
Where’s the meat? “How can yer have yer pudding if yer don’t eat yer meat?”
DevonRifle
Well-Known Member
You’ve lost me.My offer is..... 'BOLO BLAIZE'
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