Save me from the bunnies!

I didn't realise you were a connoisseur of yiffing, Jig?

Pep (Although there seems to be a lycanthrope in your back-catalogue of partners, did I see?)

I bought my wife a coat made up of a 1,000 hamster skins once.

Pep (When she wore it to the fair she was on the ferris wheel for hours . . . )

Talking of skins, do you know how to castrate a whale?

Pep (You send down four skin divers)

Talking of fairs, how do you kill a circus?

Pep (Go for the juggler)

I think that's a photoshop! I can tell by the pixels!

A very long time ago I googled Night of the Lepus and that was the pix.

@ Pep- you are killing me today! LOL

It didnt come out the way I meant it to sound coz its a real recipe. But one of my grandfathers was a real keen hunter/sportsman in UK (around Leicestershire) and "rode to hounds" etc. He died long before I was born but my Nanna learnt how to treat wild game from him. He would hang pheasant until the head seperated from teh(the) neck when pulled. And I have a real taste for game meat. I really cant get enough. Last month I had a wonderful loin of Caribou. Truly tender.
Hanging is a real art. I may be a punker in real but I do know how to hang my supper. And cook it.
Recently I have started to use Angostura Bitters as part of the marinade (just a few drops) and it seems to work nicely. After all, there is that old recipe for "game hens" or guinea fowl where teh(the) skin is massaged with bitters and some garlic butter. Then lay streaky bacon over the bird and roast. I serve that with roast parsnips and roasted baby beetroots doused with really really good balsamic vinegar (go for as expensive as you can afford kind coz it lasts longer). Then for this "menu" serve with wild rice. A small side salad of endives and rocket. End up with an apple galette and vanilla ice cream with some further drops of balsamic on the ice cream. I dont drink alcohol anymore but I still serve wine to my guests - I would pick a California red - 20 dollar range really. Not too expensive and refined. The tastes of teh(the) meal are enough. Ruwanda (fair trade beans) coffee to end the evening.

Dont pre-cook the beetroots or take off their skin. They will bleed if you do that. Just let them roast - in a seperate pan from parsnips otherwise everything will be pinky coloured. Or you could use aluminum foil packets but then you dont get that caramalization on teh(the) veggies. Use coarse grain sea salt and fresh black pepper to season. Keep your eye on teh beetroots - you dont want them to lose that al dente texture that is so wonderful. A friend told me that at a pinch he uses tinned beets. That might work. But dont say I said so.

AND, I have had squirrel again recently and I must honestly say its delicious. Do try it. Seriously!

Brother Maynard! Bring up the Holy Hand Grenade!

While I am on the foodies thread, can we all ask our butchers and supermarkets to BRING BACK MUTTON!

Damn- that sounds awesome! I like game meats also- are beetroots same as just beets? Never tried parsnips.

Lamb is all I can get- never tired mutton. But goat is damn good and available near me.

Pep (Squirrel in a packet!)

Yes beets are beetroots. Okay, now go to your local green grocer/supermarket - UK, USA etc will be fine. You should see the veggie section and teh(the) root veggie bins. The beetroots (beets) are the dark red and rather crusty looking ones. Fresh beets may have lovely beet greens also. DONT cut off the root or cut into the beet itself when you trim for the roasting pan. Leave an inch of greens or just leave the "sealed" and dried top of the beet alone. Wash tehm briefly. Then lay them in a roasting pan. Drizzle with olive oil and salt and pepper. I will drizzle some balsamic on them also. They should take 25 or 30 minutes as usually roast veggies take but cook to your preferences.

I think right now theyy are coming from Chile and maybe from California. That's fine. Just wash under a tap.

Parsnips are fantastic veggies. Full of flavour. Sweet and redolent of earth and goodness. I roast mine - again in their skins. Olive oil, salt, pepper. Leave out the balsamic. I may serve with grated nutmeg to add even more intensity of flavour.

I urge you to use local produce markets and market gardeners. Use local butchers. I am quite serious. The quality of veggies/meat is unparalled. And please save the old fishmongers by buying fresh fish from them. Free range eggs only. It's the best way.

If I am preparing for several guest sI may also roast onions IN THEIR SKINS. Just take off the first layer of papery skin and lay in a pan. They are fantastic. I'll roast whole garlic heads to. Slice off the tops and poke the exposed flesh with a fork and then drizzle them with olive oil.

Oh, and look out for Vidalia onions shortly. So sweet you can eat them raw in sandwiches. Manna from heaven.

God- you are killing me... /me checks flight schedules... what time is dinner?

The Naked Chef recommends . . .

http://www.cookstr.com/recipes/baby-carrots-and-honey-roasted-parsnips



Pep (Mmmmmmmmmmmmmmm)

Goat is great. When I was just starting out in my line of work and staying with a pile of my friends we lived in Toronto for a summer (I was just a kid, really) and a neighbour kept a goat in his garden which he turned into several stews. In Chicago it was ribs. West Indies its always conch salad.
I have a fantastic recipe for conch salad. But they are so rare nowadays. When I was a real kid they werent so endangered.
But goat is good eating.
S**t! Just as I was pressing send button I realize I am partnered to a goat-man in sl!

And this is Cavatelli with parsnips and rabbit . . .



Pep ( . . . to bring the thread back to the original subject)

Pep, sized like this any food looks nasty

@ Pep- can you shrink the pic? Can't really see it

@ Jig - in Miami we have many folks from the Caribbean- Curried goat is awesome!

Since Amaranthim said she was hungry I thought I would make it big enough to reach across the Atlantic from the side of my screen.

Pep (I could almost be American, I like big portions so much)

PS I don't know how to resize "borrowed" pics, sorry

I am always willing to share my food knowledge. Right now I am truly in an isolated area surrounded by the snows and ice of my north country. The snow is actually driving in from across teh(the) lake and teh(the) far shore is misted over.
I did a nice and sweet chicken curry last night. Ground my own Garam Marsala. Piled in the cilantro. Served with plain and chilled yoghurt.
For tonight, HONESTLY, I am going to have locally-smoked lake trout. It over-poweringly good. I'll serve myself this with brown-bread and a clean crisp salad. One of those "old fashioned" classic salads of iceberg lettuce coz it real "cabin-food". Oh yeah, and thousand island dressing. It's gotta be!
And there's no one here right now but me. My companion is the lap-top and Beethoven on my cd player.

Maybe that's why you love goat meat. *cough* ^_^

Get ready for the easter bunny!

OMG Jig - you said the magic word...cilantro... /me drools

I extend my hand in an offer to make our peace with each other. It's not right we should argue and upset others in the forum. Real life is too short to argue even in secondlife.