shaaark 10,703 Posted October 20 Report Share Posted October 20 12 hours ago, Borr said: I've not googled does that mean where's the spuds? Very close mate lol, 'what, no potatoes'? Lol Quote Link to post Share on other sites
shaaark 10,703 Posted October 20 Report Share Posted October 20 30 minutes ago, Borr said: Did it with a buttery mash. Double carb like butt. Quote Link to post Share on other sites
waltjnr 6,615 Posted October 20 Report Share Posted October 20 Arry ,did you recommend a book ,website for mushroom identification? If so what was it ? Quote Link to post Share on other sites
Arry 21,431 Posted October 20 Report Share Posted October 20 (edited) 1 hour ago, waltjnr said: Arry ,did you recommend a book ,website for mushroom identification? If so what was it ? Right Walt This site I find very useful especially like the ID videos on most of the mushrooms. www.wildfooduk.com Wild UK Mushrooms (Fungi): Guide to Identification & Picking WWW.WILDFOODUK.COM Edible and poisonous wild mushroom identification guide. When to pick, what to look for. Photos, video, safety tips for each mushroom. The book is good as well. The River Cottage book is a good book as well. This larger book who somebody recommended of here covers a lot more with good pictures. Hope this helps Walt. Cheers Arry Edited October 20 by Arry 2 Quote Link to post Share on other sites
Arry 21,431 Posted October 20 Report Share Posted October 20 Roast shoulder of Lamb. Wifey don't like the Sprouts. Cheers Arry 11 1 Quote Link to post Share on other sites
Borr 5,803 Posted October 20 Report Share Posted October 20 Being lazy so last of the stew batch with some fresh dumplings use more suet and preferred them like that 8 Quote Link to post Share on other sites
mushroom 12,871 Posted October 20 Report Share Posted October 20 19 hours ago, ditchman said: always considered couscous to be a bit of a nancy boy dish....but if you get the broth/gravy right it is supreme..im slowly thinking it is nicer that rice in certain situations.........imgoing to do spanish style chicken thighs in couscous next week.. Get yourself a tagine. I promise once you figure out the ins and outs you’ll wonder how you did without one. I also suggest buying “ras el hanout” spice mix (basically North African version of a garam masala) Google Moroccan tagine recipes and crack on. Couscous will never taste better 2 Quote Link to post Share on other sites
mackem 26,239 Posted October 20 Report Share Posted October 20 5 minutes ago, mushroom said: Get yourself a tagine. Even got them here,plus there's a few places in London sell the genuine ones. 2 Quote Link to post Share on other sites
waltjnr 6,615 Posted October 20 Report Share Posted October 20 1 hour ago, Arry said: Right Walt This site I find very useful especially like the ID videos on most of the mushrooms. www.wildfooduk.com Wild UK Mushrooms (Fungi): Guide to Identification & Picking WWW.WILDFOODUK.COM Edible and poisonous wild mushroom identification guide. When to pick, what to look for. Photos, video, safety tips for each mushroom. The book is good as well. The River Cottage book is a good book as well. This larger book who somebody recommended of here covers a lot more with good pictures. Hope this helps Walt. Cheers Arry Top man! Thanks Arry ,just what I was after !! 1 Quote Link to post Share on other sites
mushroom 12,871 Posted October 20 Report Share Posted October 20 21 minutes ago, mackem said: Even got them here,plus there's a few places in London sell the genuine ones. I love how they self seal with the juices. I use mine as you should but also as a type of a tandoor (tip, once you’ve got whatever meat in, run a drip of really thick instant gravy around the rim, put the lid on and the gravy will create the seal). Stand the skewers upright into the funnel bit though or put a wire rack/balls of foil to raise the meat from direct contact with the ceramic Ruined some damn good lamb before I learn that lesson Quote Link to post Share on other sites
mushroom 12,871 Posted October 20 Report Share Posted October 20 Moroccan lamb cutlets with peas etc couscous is buried underneath. Tandoori lamb cutlets Tandoori chicken with the masala added when the chicken was about half done. Look at all that beautiful Ghee floating in the top, perfect for a nann dip 12 Quote Link to post Share on other sites
vfr400boy 3,321 Posted October 20 Report Share Posted October 20 Lamb stew for my food flask at work this week lamb neck and mince in it loads of veg etc Better than sandwiches 14 Quote Link to post Share on other sites
low plains drifter 10,317 Posted October 20 Report Share Posted October 20 It's a bit wild out here, but this storm isn't pishing on my chips 12 Quote Link to post Share on other sites
harryshounds 943 Posted October 20 Report Share Posted October 20 Perfect after a long day mooching with dogs through the fields! 12 1 Quote Link to post Share on other sites
Borr 5,803 Posted October 20 Report Share Posted October 20 (edited) So from another topic had my first go pickling , some shallots for starters .one with Birdseye chillies in .Over did the vinegar required so will do some eggs next weekend.... Edited October 20 by Borr 7 Quote Link to post Share on other sites
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