- Joined
- Dec 2, 2005
- Messages
- 65,542
Thanks, Jack. I've been planning to do a flock foto for a while, but it hasn't happen
That looks delicious, Jack , but where do you get the gravy? I think of gravy as a by-product of preparing meat, but the meat is already in the pie, right? Can you buy containers of "independent" gravy to use as needed?
- GT
That gravy came out of a packet I'm afraid Gary, I do like making a good gravy, but if I'm on my own, I don't always bother
Thank you Jack, and thank you, @5K Qs (if he's surely sure)
and thank you to all the folks who wished congratulations.
Here's a picture of my flock:
Very nice collection Rachel
Maybe you'll get an ivory!
Congrats!
I laughed out loud.
I don't think Customs would be too happy about that!
Congrats @r8shell !
@5K Qs - you must be one of the luckiest men alive! I've never seen someone get picked randomly so many times! I hope you play the lottery- seriously, you must have mad karma points built up! Nice gesture to pass it on to R8shell.
Thanks Jack Black for all the fun!
You're right Mark - spooky! Thank you my friend, lovely pic of your '19
Jack Black - That reminds me of a Bridie Beef Pie we used to get when I was stationed in Scotland. I believe they originated in Forfar, Scotland which was just a few miles from Edzell Base where I was stationed.
This may be of interest Ed
Thanks Taylor, great to see your spectacular DamLamb
Mate, mate. After seeing that, today i am driving over to Daylesford, about 30 miles away from where i am staying to get a pie. There is a fantastic little pie shop there. I have some locally grown spuds, this is a big spud growing area, you can buy them off the side of the road, it is the honesty system. Tonight, Pie, Spuds, Peas, and i do make a good gravy and there is some homemade apricot worstershire sauce that has been left in the pantry for me.
Sounds fantastic pal, hope you had a great feed
Good day, folks. I have a lot to catch up on here. I had a post prepared from last week that I never got around to sharing. Work had gotten particularly busy and my forum presence got scarcer as a result.
Better late than never, I suppose.
When I go hunting, I often salve my disappointment in my lack of big game with the auxiliary pursuit of mushroom gathering. These fine specimens were a couple that got pulled from a rather large patch. For those of you who might not be aware, they are known as Lobster Mushrooms and are incredibly choice and quite tasty.
I brought them home with the specific intent of making a pasta dish. In the past, I've made elk & lobster mushroom stroganoff, teriyaki lobster mushroom yakisoba, among other dishes. It is a rather versatile mushroom and its unique flavor and firm consistency make it an ideal choice for all sorts of culinary delights.
When you gather wild musrooms you do not wash them with water, you simply wipe/brush off the forest dirt and debris. After I cleaned them up a bit, I sliced them up into sizable chunks and set them aside. Note that the Lambsfoot makes for an excellent kitchen companion.
While I was preparing the noodles (angel hair (I forget the proper name)), I cut up some onion and green beans, the latter being fresh from my garden.
I began to saute the onions and beans, adding seasoning and garlic. After they began to soften, I added the mushrooms.
A splash of white whine!
A beer for myself (a potzdorf rauchbier (smoked larger)). Absolutely delightful!
I cut up some fresh tomatoes from my garden to serve as a sort of garnish. At this time, I added spinach to cook down and bit and the grated parmesan and cream to get a bit of a sauce going.
Though the resulting pasta was very tasty and fulfilling, I mucked up the sauce pretty good and the dish ended up being a bit stickier than I wanted. I guess I will need to perfect that part of the dish for the next time.
Stellar post Dylan! Those mushrooms look great, we don't get those here I'm afraid