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Thread: Food

  1. #3081
    Quote Originally Posted by CanadianStraps View Post
    Duck is amazing, but it is easy to ruin it. It could contend for favourite meat in the flavour category, but I wish it were more versatile. I also love grouse but I've never prepared it at home/in a proper kitchen. I have endless numbers of them on my acreage and they are easy to take. Simple to prepare and very nice on an open spit.
    I make coq au vin from them.

  2. #3082
    El bot. geoffbot's Avatar
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    I like duck too. Nice fat.
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  3. #3083
    Grr! Argh! meijlinder's Avatar
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    Not a lot, but the crackling turned out great


    (all this talked of pork got me craving)

  4. #3084

  5. #3085
    Grr! Argh! meijlinder's Avatar
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    Sunday roast (beef rump) , spuds, sprouts, black current jelly and gravy

  6. #3086
    The Dude Abides Nokie's Avatar
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    ^^^^^

    That looks great.

    Love the brussels sprouts.
    "Either He's Dead, Or My Watch Has Stopped....."
    Groucho Marx

  7. #3087
    Airtight? Yup.

    Watertight? You bet!


    Doughtight? Nah, not a chance.

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  8. #3088
    Porous Membrane skywatch's Avatar
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    Quote Originally Posted by Henry Krinkle View Post
    Doughtight? Nah, not a chance.

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    Never block the path of a hungry yeasty beasty.
    Too many watches, not enough wrists.

  9. #3089
    Quote Originally Posted by skywatch View Post
    Never block the path of a hungry yeasty beasty.
    I thought I had enough head room, but the yeast from this yoghurt starter is vigorous.

  10. #3090
    Super Member Raza's Avatar
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    Quote Originally Posted by geoffbot View Post
    Bacon, sausages, crackling, belly, scratchings, ribs, chorizo, sausage rolls, scotch eggs...
    Really, pork is best used when wrapped around something beef. It's good stuff, but beef is king.
    Read my latest IWL blog entry! An Ode To Rule Breaking

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