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fishfish

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Everything posted by fishfish

  1. great thread,and some nice plots,i have 2 allotments heres a few pics:
  2. ive got hundreds of recipes from my late grandmother,mother and plenty of my own recipes too. if anyone wants a recipe for anything pm me first!
  3. your welcome,the woods are beech,ebony,walnut and mahogany. the needle is mahogany,how have you got on with the different design needle?
  4. these birs could make 5 grand in a match!
  5. yet again the media has gone hysterical on knives,this time its kitchen knives the preferred weapon of the hoodie.we all know that 99% of knife killings are with a kitchen knife.again we see a government knee-jerk reaction to the media,on BBC radio 2 tonight there was an academic who is calling for the banning of all pointed kitchen knives!!! according to this chap all that is needed on a knife is a sharp blade. now excuse me! i haven't gained a doctorate in criminology ,but has this guy ever tried filleting a fish with no point? or maybe boned out some meat? or scored a pork joint for g
  6. this works well with chicken livers,duck livers ,deer liver........... as with most recipes some things can be left out,ie the black pepper,mustard seed sounds good.
  7. heres a post i made late last year: ime quite often asked how i manage to smoke my own meats and fish,some think theres a secret method and that it must be dificult to do or that an expensive smoker is needed.heres a fairly self explanitary diagram of my smoker.any questions just ask!
  8. nice pics! did you eat them?
  9. de lish with warm fresh bread with melted butter............
  10. heres the link! http://www.thehuntinglife.com/forums/index...c=52583&hl=
  11. 1 small onion 1/2 pound rabbit livers 1/3 cup farmhouse cider 1/4 teaspoon ground black pepper 3 tablespoons unsalted butter, softened 1/2 teaspoon salt 3 tablespoons well-chilled heavy cream PreparationThinly slice onion. In a small saucepan combine onion, rabbit livers, cider, and pepper and simmer, stirring occasionally, 10 minutes, or until rabbit livers are cooked through. Drain liver mixture in a sieve and in a food processor purée with butter, and salt until smooth. To facilitate cooling, transfer pâté to a plate and spread. Chill pâté in freezer, its surface covered
  12. i eat them! any chicken liver recipe is fine for it,i made a french recipe for rabbit liver pate once and it was fab! ille put the recipe on here.
  13. gins are aparently banned except for parts of the south-west wiltshire.lol
  14. ive deleated all my messages in error,and i cant remember who was gonna send the goathorns from eire,but thanks all the same!
  15. if badgers are a pest and the gov is to spend millions on a cull why not let us do it? why were they protected?? was it dogooders who OD'ed on episodes of farthingwood??
  16. its hardly suprisig,given the muslim lack of compassion .i mean they use kids as suicide bombers why wouldnt they starve a child to death? and where were the social services? visiting me and my family as a neighbour had made a lot of shit up about us.
  17. nice! i love the stuff you see when sat still on a waterside!
  18. ille make you a sheath,i make quite a few.pm me.
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