Mister Gain
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Everything posted by Mister Gain
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That's something I miss, kidneys, not had 'em for ages. Had my brekkie about 6.45 after taking the dog out. Had 2 rashers smoked bacon, 2 eggs, bubble, black pudding, mushrooms and beans with 2 slices of bread and butter. Diabetic consultant will be well pleased, I've managed to put all my weight back on, and what's the point of having arteries if you can't clog 'em up.
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Enjoyed watching that, do like watching Andrew Zimmern. He does eat some old sh1t though sometimes.
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Just an aside... When we arrived inside the gate (bear in mind we had never met, only forum and phone call) he had his young lad with him, would have been about 7 or 8. Only chatted for about 20 minutes and when it was time to leave I told him I'd catch up with him on the forum. He told me it may be a while as they wanted him to 'go and play in the sand'. I enquired 'Iraq' and he just winked. Lost touch with him after, so I hope he was OK.
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The small club I belong to has just lost the shooting rights on the main permission. Received a letter on Saturday from the secretary telling that a haulier company had bought most of the land at the orchard perm, as they have with a lot of adjacent farms, and have a strong interest in commercial, driven shooting. In view of this they do not wish to have 'outsiders' on the land and will carry out their own vermin control. To be fair the perm hasn't been shooting well for over 2 years, noticed a influx of mixy, and I have no doubt RHVD has had a hand too. I personally haven't fired a pellet a
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When the shooter did the gralloch he went right up through the sternum, and yes it was a rather untidy cut... more of a sawing action methinks reckon the knife could have done with a hone. Whatever it's demise and procedures, it didn't distract from the end products and surely that is what matters.
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It could well have been roadkill, but I was told by the guy who gave me them that the one in the picture was head shot, and the other one was neck shot. Obviously the neck shot one showed evidence of the shot by way of shattered bone splinters and damaged flesh. All the muntjac in his freezer had heads removed, the hare had clearly succumbed to a head shot. I certainly didn't doubt the guys integrity as although he was wearing shorts and flip-flops the soldiers guarding the gate were showing him great respect. Yes, I did the skinning, and the meat had no bruising or cracked or broken bones t
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What makes you say that?
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A few years back I was gifted a pair of frozen munties by someone from Colchester barracks. He also offered me an enormous hare, looked almost the same size of the munties , which I declined as I thought it would be as tough as old boots, with the benefit of hindsight blah blah blah I made the haunches into pastrami (don't ask, it's a lot of faffing) it turned out very well. The rest of the beasts, bar the 4 fillets, went to venison sausages which were very popular at a mates BBQ. Cooked the 4 fillets in a hot pan with a knob of melted butter. 2 very distinct flavours, 2 being more to
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I was told that to start a successful diet I should remove everything I might be tempted by, out of the fridge, freezer and larder. Sound advice as it was all fcuking delicious.
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As I understand it WOGS is an acronym for Workers On Government Service, which was on an armband on Egyptian workers in the late 1800's when the British were out there. The 'golly' part was added as it was a play on the word 'ghuli' which meant desert spirit/ghost. The Egyptian kids played with small black dolls and some Brits bought them back to the UK, and thus was born the gollywog. Fast forward nearly 100 years and all of a sudden it becomes offensive. If any black person thinks they look like a gollywog I can only assume you must be one weird looking fcuker.
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For The Foodies In Here, Ribs Or Wings?
Mister Gain replied to Lenmcharristar's topic in General Talk
very nice, look mouth watering You have to lift them very carefully with tongs or the bone falls out, very tender indeed. stick the recipe up for those ribs, the marinade please lol Basically it is hoi-sin sauce which is diluted/flavoured with mirin (sweet cooking sake), soy sauce, sugar, salt, minced garlic, five spice powder. You can add other ingredients like finely chopped chilli's if you like a bit of heat, or grated ginger. It's not a precise recipe as such, but it needs a good stirring to dissolve the salt and sugar, and dip your finger to have a taste. I did write it down about -
For The Foodies In Here, Ribs Or Wings?
Mister Gain replied to Lenmcharristar's topic in General Talk
very nice, look mouth watering You have to lift them very carefully with tongs or the bone falls out, very tender indeed. -
They were even more lethal if you had a fixed wheel.
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Looks like I am gonna have to get my left arm chopped off now... Suppose I have to also get rid of my eldest grandaughters 2 golliwog dolls which we have had for 13 years.
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For The Foodies In Here, Ribs Or Wings?
Mister Gain replied to Lenmcharristar's topic in General Talk
Prefer ribs, marinated in a hoi-sin based marinade for at least 24 hours, then braised in the liquid. Liquid is then reduced for a sauce. Better than the ribs is thinly sliced belly pork marinated in the same marinade (plenty of garlic) for 48 hours and done on the BBQ. Excuse the tomatoes and parsley, it should have been garnished with sliced spring onion but I cooked them all with the wok fried noodle and veg dish which the ribs are sitting on. -
Happy birthday Phil, at least you were born on the right side of the governments legislation for pensions. I was unfortunately born in 1954 and the government have informed me that I am now not eligible for my state pension at age 65 as they have moved the goalposts and have informed me that they are going to steal £8000 of my pension money and I can't claim until I am 66. Legalised robbery I call it.
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I'd have been compelled to use the ham with some leeks and onions and made puddings and freeze them. Couple of weeks ago I used cheap gammon off-cuts to make individual puddings, and she's currently thawing a couple out for tea tonight. Lovely grub.
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I ate the last bit of ours yesterday afternoon, and I ain't dead, not even got the sh1ts. If it upsets your stomach just remember this quote from a famous person... "what doesn't kill you can only make you stronger" (Homer J Simpson)
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Looks like I'm the only one here who built a shed as a workshop Table saw, lathe, bandsaw, planer/thicknesser, chop saws, morticer, grinder, pillar drill etc. plus all the hand tools. Made a fair few bits of furniture to be fair and thoroughly enjoyed working with quality wood. Used to quite enjoy sitting in there planning what to make next whilst quaffing half a dozen pints of homebrew (strictly no use of machines whilst imbibing). It really does need a good tidy up now though.
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Back in the late 70's I collected the complete Fishermans Handbook, seemed to take forever at 30p per issue, but like the Angling Times and Anglers Mail I really looked forward to them every week. Even made the electronic bite alarm which was a project one week, It was similar to the 'Heron' alarms but a bit more refined LOL.
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Used to be able to buy fresh octopus from the wet fish shop in Nunhead Lane when I lived there, but any wet fish shop should be able to order it for you especially if they use billingsgate. I've had baby picked octopus in a large jar from See Woo (local chinese cash and carry) but it tasted nothing like the pickled octopus salad I had in a Greek taverna in Victoria, Australia, it was absolutely superb but I can't find a recipe for it. i get a few bits out of see woo down lisle st , pak choi and cho sum veg all the other bits in bottles , theres a brand new live seafood shop next door just
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Used to be able to buy fresh octopus from the wet fish shop in Nunhead Lane when I lived there, but any wet fish shop should be able to order it for you especially if they use billingsgate. I've had baby picked octopus in a large jar from See Woo (local chinese cash and carry) but it tasted nothing like the pickled octopus salad I had in a Greek taverna in Victoria, Australia, it was absolutely superb but I can't find a recipe for it.
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Really?, I've heard more harmonious vocals for the "Call To Prayer" at the Plumstead Mosque. There's an old girl of 79 could still knock her into a cocked hat for vocals, Shirley Bassey.
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Ethel checked into a Motel on her 60th Birthday, she was lonely, a little depressed at her advancing age so decided to risk an adventure. She thought, "I'll call one of those men you see advertised in phone books for escorts and sensual massages." She looked through the phone book, found a full page ad for a guy calling himself Tender Tony a very handsome man with assorted physical skills flexing in the photo. He had all the right muscles in all the right places, thick wavy hair, long powerful legs, dazzling smile, six pack abs and she felt quite certain she could bounce a dime
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Can't believe some of the mark-ups on medication etc. Surolan 15ml £19.25. That's without the consultation fee of (then) £36.00. Internet price = £8.88 £7.21 for Hibiscrub, which I thought was pretty good for 500ml, until it came through the hatch in a little brown bottle at 66ml. I priced it up at the local chemist and it was under £8 for 500ml, so them fcukers are making a 7 times price up. Had similar with Epiotic, their's was over double the price, so bought the large one off the interweb. Trouble is that they have got you by the bollox as a lot of stuff you need a prescrip
