What's left of the cornfed Grouse I just had.
Quite good skin and meat good hot, but tastes pretty manky lukewarm.https://uploads.tapatalk-cdn.com/201...9eb1ae3ded.jpg
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What's left of the cornfed Grouse I just had.
Quite good skin and meat good hot, but tastes pretty manky lukewarm.https://uploads.tapatalk-cdn.com/201...9eb1ae3ded.jpg
Grouse, eh? Very posh! Looks good, dude:)
Just polished off some 'caveman chops', otherwise known as double-loin lamb cutlets (from our local butcher) marinated in fresh herbs from our garden and garlic/olive oil, then chargrilled on the BBQ, served with a selection of fresh veg and mini-roasties:
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Enjoyed with a rather lovely drop of Julienas!:cheers:
Marco.
That looks divine!Quote:
Originally Posted by Marco
A big YES to shortcrust for the pie! [emoji4][emoji106]Quote:
Originally Posted by Beobloke
Shortcrust, hot-water or suet pastry are true pies, puff pastry is a sad-arsed intruder in the world of pies [emoji23]
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Looks epic! [emoji4][emoji119]Quote:
Originally Posted by Marco
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Cheers, mate. It was! Adam, thanks also:)
Agree about 'proper' pies, and puff pastry being an impostor... Shortcrust or suet, for savoury, is the ONLY way! :exactly:
Marco.
It was missing some 'instant potato' though, which apparently is popular round these parts....;)Quote:
Originally Posted by Beobloke
Marco.
Tonight in Aruba we were sat round a table with a hot middle and left to cook out own veg / meat / prawns
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Nah, potato waffles all the way. Supermarket own-brand ones.Quote:
Originally Posted by Marco
;)
Yesh, I use them when I'm puttying windows.
Marco.