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Mad Doc Grotsnik wrote:Erm. Quite a bit. More concerned with the neighbours getting upset at the Cockerel, which I think I need if I want Eggs.

Cockerals don't lay eggs. And if you need a book to do this you probably shouldn't be doing it.

Oh! Thanks MGS, I forgot about food that we hunt! Up in the Tasmanian midlands, there are a lot of wild deer that taste great. We (my friends and I) usually kill one, take the really good meat home for dinner, and make jerky out of the rest of the meat. I lost my first tooth on a bit of dried venison. Boy, that stuff tasted good.

Don't need a cockerel to get eggs mate.

whatwhat wrote:

Mad Doc Grotsnik wrote:Erm. Quite a bit. More concerned with the neighbours getting upset at the Cockerel, which I think I need if I want Eggs.

Cockerals don't lay eggs. And if you need a book to do this you probably shouldn't be doing it.

Cockerals lay eggs in Britain? What the hell is wrong with your country?

lol I can just imagine mdg now going out to tend his cockeral and panicing as he trawls his way through his book on farming as to why they are not laying eggs.

No no no. I'm fairly sure if I want the Girly Chickens to give me Baby Chickens in a convenient, natural box, I need a Bloke Chicken to, erm, service the ladies and thus encourage laying? Not 100%. Hence why I needs the book.

I love Japanese food, esp hibatchi, I love Indian subcontinent food, I love Chinese food (if it's not layered in MSG) and I love Mexican food as I've tasted it in the US, not in UK (on that note, I also had a 'curry' in a 'pub' in the US and nearly frenzied at it's vileness).

But the one food, the unsurpassed, must be the Cornish Pastie, 2 ft long, containing beef, onion, swede and potatoe with just a bit of salt and pepper in it. Something like that, cooked with love and years of experience, is heaven for me.

Mad Doc Grotsnik wrote:No no no. I'm fairly sure if I want the Girly Chickens to give me Baby Chickens in a convenient, natural box, I need a Bloke Chicken to, erm, service the ladies and thus encourage laying? Not 100%. Hence why I needs the book.

chickens will lay eggs, cockerals fertilise them (which is BAD).

Doc, eggs for eating - don't need a rooster, if you want little yellow ones for jamie oliver to gas, then yes, you will need a boy...

OH good. I shall look into the price of Chickens then!

Perhaps I can get some rescues from Intensive Farms like what Hugh Fearnley Whittingstall (my food hero) did.

MeanGreenStompa wrote:
But the one food, the unsurpassed, must be the Cornish Pastie, 2 ft long, containing beef, onion, swede and potatoe with just a bit of salt and pepper in it. Something like that, cooked with love and years of experience, is unsurpassed for me.

Two feet long? Goodness me, isn't that going overboard? I prefer them nice and easy to hold, thank you.

THe cornish pasty was originally created so miners could hold their food with one hand. A 2 foot long one kinda defeats the object.

Mad Doc Grotsnik wrote:OH good. I shall look into the price of Chickens then!

Perhaps I can get some rescues from Intensive Farms like what Hugh Fearnley Whittingstall (my food hero) did.

MDG at river cottage?
this will not end well

Im with Cheese my curries (north or south indian, Thai, whatever), love them, need them.

I also add entirely too much chilli products - Im currently using Wanza's Wicked Temptation Sauce http://www.sweatnspice.com/562-34.htm - over 2 million 'scoville units' (the measure for a chilli's heat).

Original tabasco sauce sits around 5000 scoville units.

awesome stuff for true chilli lovers!

whatwhat wrote:THe cornish pasty was originally created so miners could hold their food with one hand. A 2 foot long one kinda defeats the object.

This further proves the superiority of Australia's taste in food. Those miners would have been able to eat one of our snags in bread with ease compared to a silly two-foot-long pasty.

Mad Doc Grotsnik wrote:OH good. I shall look into the price of Chickens then!

Perhaps I can get some rescues from Intensive Farms like what Hugh Fearnley Whittingstall (my food hero) did.

I love Hugh as well (other than cooking that Pacu he bashed once) and my auntie owns a big flock of rescued battery hens, picked them up for 50p each, with feathers missing and looking like gak, now they are flourishing, fat and putting out eggs with yolks so yellow/orange they almost glow with health.

Cheese Elemental wrote:
Two feet long? Goodness me, isn't that going overboard? I prefer them nice and easy to hold, thank you.

Well, it's a big family gathering when she does those, she's cooking for most of the day, rotating them in the ovens and rayburn coalburner. The way we do it, we all eat 2/3rds as dinner and keep the last third for cold lunch the next day.

Cheese Elemental wrote:

whatwhat wrote:THe cornish pasty was originally created so miners could hold their food with one hand. A 2 foot long one kinda defeats the object.

This further proves the superiority of Australia's taste in food. Those miners would have been able to eat one of our snags in bread with ease compared to a silly two-foot-long pasty.

Well also they needed to keep the food clean, pastys seal the food inside. So they could just throw away the dirty crust when finished.

btw what are "snags in bread"?

If you get a chance, I strongly recommend Kangaroo meat. Its gamey, and really really tasty.

whatwhat wrote:
btw what are "snags in bread"?

Sausages.


Automatically Appended Next Post:

darkkt wrote:If you get a chance, I strongly recommend Kangaroo meat. Its gamey, and really really tasty.

I've had crocodile, but not kangaroo. Is it like wallaby meat?

whatwhat wrote:THe cornish pasty was originally created so miners could hold their food with one hand. A 2 foot long one kinda defeats the object.

If the object is to eat lots of amazing pasty, and you're not down a tin mine, then the two foot pastie is win. The original also had the thick crimped part for handling, which was then thrown away, due to the arsnic on the tinminers hands, since I dont have arsnic on my hands (usually) I gets to eat that bit as well

They should still make them with the thick crust I think.

Anyway, the cornish pasty is an inferior regional food when compared with cumberland and linconshire sausages anyway.

Cheese Elemental wrote:

whatwhat wrote:
btw what are "snags in bread"?

Sausages.

So are they like hot dogs, or sausage rolls?

whatwhat wrote:They should still make them with the thick crust I think.

Anyway, the cornish pasty is an inferior regional food when compared with cumberland and linconshire sausages anyway.

The orignal thick crust was practically inedible dough, stone baked and used more as packaging than part of the meal, some had a divider inside and one corner was filled with sweet, such as jam or stewed apple.

Your attack on the national dish of my homeland is noted.

I will be round your house in the wee small hours to lay a chocolate egg or two in your slippers...

whatwhat wrote:

Cheese Elemental wrote:

whatwhat wrote:
btw what are "snags in bread"?

Sausages.

So are they like hot dogs, or sausage rolls?

They're sausages wrapped in a slice of bread. They're the stable of Australian barbeques.

MeanGreenStompa wrote:

whatwhat wrote:They should still make them with the thick crust I think.

Anyway, the cornish pasty is an inferior regional food when compared with cumberland and linconshire sausages anyway.

The orignal thick crust was practically inedible dough, stone baked and used more as packaging than part of the meal, some had a divider inside and one corner was filled with sweet, such as jam or stewed apple.

Your attack on the national dish of my homeland is noted.

I will be round your house in the wee small hours to lay a chocolate egg or two in your slippers...

yeh the crust would be handy for me as I help out on a farm sometimes. But saying that they are still far inferior to even other pastry products like melton mowbray pork pies, beef wellington and even concoctions made up by the likes of greggs the bakers.

whatwhat wrote:
yeh the crust would be handy for me as I help out on a farm sometimes. But saying that they are still far inferior to even other pastry products like melton mowbray pork pies, beef wellington and even concoctions made up by the likes of greggs the bakers.

Your jedi mind tricks won't work on me boy...

I like just about any 'ethnic' food, the spicier the better, whether it be Thai, Mexican or Indian, whatever.

Unfortunately, due to my beliefs, I can't eat pork products or shellfish so my options are somewhat limited here if I want BBQ places.

No no that leaves beef, turkey, ham, and chicken. You're good.

Frazzled wrote:No no that leaves beef, turkey, ham, and chicken. You're good.

That one's a pork product, so is out. Just like bacon is out :(

chaplaingrabthar wrote:I like just about any 'ethnic' food, the spicier the better, whether it be Thai, Mexican or Indian,

Afternoon sleepiness and your avatar totally made me read that as "whether it be Tau, Mexican or Indian,"

chaplaingrabthar wrote:I like just about any 'ethnic' food, the spicier the better, whether it be Thai, Mexican or Indian, whatever.

Unfortunately, due to my beliefs, I can't eat pork products or shellfish so my options are somewhat limited here if I want BBQ places.

No Bacon? What kind of sadistic deity do you follow????