I couldn't let it lie...

Apologies for my sharpness Kronckew, Your original thank you must have been lost on the web somewhere? Thee one on IKRH|S was 10 minutes after my second post here, anyway thank you always happy to put the time in to share my thoughts on kukri.

The webs like that sometimes... Posts disapeer... A few of mine have on many forums! :D

No one mentioning Ostrich? There legs steaks are lovely!
 
Havent a clue... I live in England but can get imported south African Ostrich at lidl , they don't sell the eggs but I bet that's one family sized omelette!
 
The Eggs are good. More like duck in flavor I think than chicken, but good and yeah HUGE omelet but would take a chopper not a fighter khuk to get into :D but the meat is REALLY tasty I agree with Spiral a good steak cut from those legs YUM, but over this side of the pond it is a bit more expensive than beef. very lean and I like it a bit rarer than I eat my beef so it doesn't get tough and dry.
 
Jens Schuetz said:
Any idea on length and weight?
Just curious how it compares to its modern grandchildren from Sher.
Thank you.
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i'll let y'all know when it arrives. i'm curious too. HI offerings tend to be a bit heavier & favour the 'tool' over the 'weapon' aspects compared to earlier nepali blades.

p.s. - grey squirrels are pretty much replacing the native red squirrels (they do exist in gloucestershire in the wild, i've seen them). if you catch or rescue a grey one it is illegal to release it back into the wild. the sheeple frown on hunting & especially trapping, in general, tho outside the cities the country folk are a bit more reasonable. too many city people move out into the country to escape the claustrophobia & stink of the cities, then complain it stinks of cow, sheep, & horse poo, and want to protect the cuddly little foxes. until one eats their poor little mini-chihuahua foo-foo. anyway, grey squirrels are considered vermin, like rats, and the locals would not eat either. reds are protected anyway. (the french are a bit more practical & will eat anything that moves ;)).

p.p.s. - red & greys are different species and cannot interbreed.

p.p.p.s - the local lidl supermarket regularly carries kangaroo and ostrich steaks as well as venison. quite tasty. they also carry a variety of german/polish wursts, a dietary necessity and like sauerkraut, a major food group. at least for my german/austro-hungarian genes. my southern USA genes require occasional transfusions of pulled pork bbq, colelaw, homeny, and beans (with iced sweet tea (& lemon)) and some hot buttered corn bread cooked in an iron skillet. - ask for iced tea over here and they look at you like you have two heads. it is, however, slowly getting more popular here, along with pulled pork.
 
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Sheeple complain in my area as well about shooting but not much they can do about it. They will call out the sherf but he cant do much because its legal if you own more than 5.00 acres. The sheriff comes out and says "You know its illegal to shoot out here dont you?" He dont tell you the part "unless you have over 5.00 acres" and assumes you wont know that. We all do though. Somehow I think when they divided up the estate here they knew of the law so most people have 5.0x acres. Some are 4.9x and they cannot shoot on their property. On any weekend you can hear 4 or five people around me including me sometimes shooting. I usually go to the range now mainly because I have an old dog that is terrified of gunshots. He crawls in a corner and shakes and shivers. Hes getting better but it still bothers him.
Them grey squirrels here are the most prevalent but the red ones are pretty plentiful as well. Probably an 80/20 mix. The red fox squirrels are much meatier. Not as meaty as the ones around philllls place tho. Since the trees have burned the rabbits have replaced the squirrels. Im about ready to start trapping them. They are getting really fat and happy. Too happy!
 
our red squirrels in the UK are not related to yours. again, different species. ours tend to be smaller than greys. this can be used against them, there are traps that have a weighted flap that lighter reds can pass over, but the heavier adult greys trip the mechanism. there are also squirrel feeders for reds that dump the heavier greys on their keesters while allowing the lighter reds to feed.

rabbits were a plague here once, they spread miximitosis virus which killed a vast number and still does. if you see a rabbit with it it's gross. the poor things eyes rot out, they go blind and stagger about for days before a painful death. there are shots you can get from the vet for pet rabbits. whatever bright spark thought that one up oughta been shot. thank god anything hungry enough to eat one won't catch it, it only affects rabbits (not hares either). i gather in australia they used to have rabbit plagues as well till they figured out they ought not be quite so efficient at killing off & fencing off the wild dogs (dingos).
 
We've got mostly gray squirrels here but also a few black ones. Not sure if they're a separate breed or just mutants

My favorite ramen is spicy Korean Shin Ramyun. Toss a raw egg in there and some scallions and you're good. Meat wise I love adding leftover pulled pork. Whenever I smoke a pork shoulder I always end up with a ton of leftovers. So I vacuum seal them in a bag and toss it in the freezer for a month. When you open that bag the smoke flavor has intensified 100 times. Anything you put it in will taste like smoke.
 
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i hear they are a mutated color form that appears to be dominant & is spreading thru the grey squirrels.
 
They seem a bit bigger than the greys but that might just be my imagination. I bet they'd taste good in some ramen...
 
Theres an idea since we will be on the same diet for a while:D The black ones here are a bit bigger too which leads me to believe they are red fox squirrel mutants. They are so black they are almost blue like a crow. Really cool looking.
 
kronckew said:
p.p.p.s - the local lidl supermarket regularly carries kangaroo and ostrich steaks as well as venison. quite tasty. they also carry a variety of german/polish wursts, a dietary necessity and like sauerkraut, a major food group. at least for my german/austro-hungarian genes. my southern USA genes require occasional transfusions of pulled pork bbq, colelaw, homeny, and beans (with iced sweet tea (& lemon)) and some hot buttered corn bread cooked in an iron skillet. - ask for iced tea over here and they look at you like you have two heads. it is, however, slowly getting more popular here, along with pulled pork.
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yep lidl meats good, there whole organic chicken's knckst the socks of anything else that doesn't cost 5x as much. Kangaroos ok, but prefer the ostrich its like a mild lambs liver crossed with a small deer in flavour...

Not spotted the wursts... Ill have a look next time im in there. & as Shavru says ostrich needs to be left moist & not overcooked as no fat in it, great lightly fried with sauté potato's & onions in goose fat though.:cool: {With cranberry sauce on the side.:thumbup:}

Spiral
 
in my local lidl in dursley, they're in the back near the cold cut meats. bratwursts (not all that good) and the smaller nurenburger brats (which aren't bad), small knockwurstels (hot dogs), and polish sausages. also some spanish chorizos if you look hard. they usually have the larger proper knockwursts, but i've not seen tyhem the last two lidl runs. they also have the occasional french salamis, as well as the run of the mill sliced cold meats. i'll have to look out for the chickens. sadly no weiss wurst, bauern wurst, or other types. the larger bratwursts are better than nothing, but just. it'd be nice to find a local german butcher that made them fresh. their steaks and pork is good for the price too (don't forget the bacon!).
 
Life is good when you have a local German butcher. Zungenwurst, teewurst, jaegerwurst...maybe add some limburger cheese if you don't plan to eat indoors or kiss your wife for the next week.

And if you have a local Russian deli you're really good to go. Get yourself a nice hard dark loaf of Lithuanian bread. Moscovskaya and lubitiskaya cold cuts are pretty good too. And If you want salted fish, forget about anchovies and get a can of sprat.
 
Sprat are great! They serve them fresh at the bars in the Virgin Islands for munchies much like popcorn. They school near shore and are seined up right there by the bars. They fry the whole fish with some Louisiana like hot sauce. Good stuff. Ive had Bratwurst which I like but never any of that other stuff. Ill try anything four or five or six times tho and if I dont like it I usually repeat the process a few times or untill I do:D
 
ah, jaegerwurst. brings back memories. i worked with an italian engineer in saudi, we visited him when i was on annual leave at the same time, it was around new years & me and the wife were in rome. (they throw crockery out the windows to smash on the street i recall). anyway, he came to pick us up & we went to his family vineyards outside of villetri, in the etruscan hills not too far from rome. the trip there was another story, but this one is about that night. his dad had a hunting lodge in the forest on his property, we went there after dinner (home made pasta of course). his dad was a retired italian army colonel. we sat on benches in front of a roaring fire. no electricity. we drank his family wine and ate delicious hard boar sausages made with a boar his dad had shot. i was told after i woke up the next day that me & him had told each other war stories about our military days all night. i don't remember tho. funny thing was the colonel does not speak english, and i do not speak italian. they said we understood each other perfectly tho. 'in vino veritas'. i had probably the worst hangover of my life.
 
Lol Kron, Way too many experiences with multiple friends visiting who didn't speak the same languages. Several bottles of wine or Asbach Uralt and everyone is understanding each other just fine. So I KNOW that it does work that way. I am fortunate with a very large military joint base not far from me we have a great German community with several good butchers/Bäckerei and we have an Eastern European Deli, Many Russian and Czech delicious specialties most of which are actually very minimally "Americanized" fortunately. And if I am really feeling the need I can always get a loaf of dark bread, some fresh butter, slices of radish and make a sandwich to go with my beer and cheese. nothing quite like a radish sandwich and beer to remind me of Czechoslovakia back when it was one country LOL.
 
Czechoslovakian beer is some of the world's finest. :)

one thing i miss is a good rye bread. hard to find here in the UK unless you go to a speciality baker who will charge you a prince's ransom for a peasant's dinner accessory.
 
I used to really dislike rye bread until I started eating it with German/Russian meats and cheese. They just complement each other perfectly. I tried a lot of different rye breads from the German and Russian delis around here, the Lithuanian stuff is by far my favorite. They make it in New York apparently.

Man, now I'm craving a limburger, onion, and zungernwurst sandwich on dark bread. With a reeeeeal thick slice of fresh onion. That and some Czechvar.
 
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