Where I am today

[Easydrinker]

I think that is due to need and not choice.

Robert.

[Easydrinker]

Apologies to any that have missed my salient wit over the last couple of days.
I have been spending my internet allowance on other topics.
1.Trying to chase down a definitive Toulouse sausage making recipe ; it does not exist, don't waste your time. when I make mine, I'll let you know what I settled upon. Leading to..
2. Following up with the best Cassolet recipe. Again gazillions to choose from. Most not far from my previous attempts.
3. Going completeley different, curry.
Found a surprise package in the post-box from India today.
Bought for me by someone that wants me to do something with Meggi Mirch.
An unknown item to me, and chasing it led me here:
https://www.curry-recipes.co.uk/curry/i ... pic=2271.0
I have been avidly reading all over the site, and am now convinced that many of my 'curries' lack a base gravy.

Expect the food & recipe threads to grow a little.

Robert.

[Mash]

Good man. I am looking forward to the sausage recipe.

My go to Indian curry is made from any leftover cooked/roast meat than accumulates in the freezer.
Very Simples. Tomato base, plenty of onions and mix in pataks vindaloo paste to taste. Simple. Stunning. Low simmer and reduce.

Serve heavy handed portions with, fresh hot water naan from pan

[buffalobob]

That curry base is very similar to the one I do if I don't opt for a thai style ruby. I had some left over base on toast for din dins today with a fried egg on top, bloody lovely grub.
Reading about roe and munty deer reminded me of a lad who put a fresh road kill in the back of his car. It came to and kicked the windows out and made a right mess of the interior before he had time to pull over and let it out. I bet that was a shock for both of them

[Easydrinker]

Numerable tales from hereabouts of 'dead sheep' , being driven to the knackerman's collection point, sitting up and saying/baaing, " i'm not fookin' dead'! Before they actually die.
Life, innit?

Robert.

[phantom]

Ha! few years back I hit a deer (smashed headlight, etc). It went under the cab.

The bus that was following me hit it as it raised it's head that it bent the buses bumper and broke off the number plate.

In the time it took me to stop, go back to check etc (dreams of hanging the carcass on the back of my cab etc), the damn thing had struggled back up onto its legs and was a half a klick away across the fields.........

[Mash]

It's worth keeping a gralloch kit in the truck.

[Easydrinker]

I think that I relayed on the old site, the story of me once dispatching an injured deer a few years ago.
The guy who had hit it was all concerned for it, there was traffic congestion, and all I had was basically a toffee hammer.
The exaggerated wild swinging of my arm to yield death blows caused a lot of funny looks.
Sadly it took a few.
It didn't stop me eating it.

Robert.

[Mash]

That is better that a pheasant shoot I was beating, when someone shot a deer (twat) with a shotgun and we had to gralloch with just a no8 opinel.

[Easydrinker]

Today I placed an order for grain and hops to make two more batches of each of my new found Stout and Belgian Tripel beers.
Sure, I will need to drink lots of cups of tea to earn a beer, but they are worth it!
And it hurts to say that drinking less alcohol is having a positive effect upon my health.
I sailed through a blood donor session yesterday, and my blood pressure continues to fall.
Life is full of such pain. You can only suck it up and continue to breathe.

Robert.

[buffalobob]

My mate is licensed to take out injured deer sheep etc. He is also licensed to take out problem seals that take salmon/sea trout from netters where we live. Even when seals are full they'll take a bite out of every fish in the net and make them unfit for sale. He told me he once got a call out to deal with a seal that was very elusive. He had it in his sights ready to pull the trigger, it turned to face him and it had a face mask on!!! He came very close to taking out a diver in a wetsuit doing seal impersonations Harbour master gave the diver a good bollocking, he was on his tod
and didn't let anyone know he was diving, what a div.

[gaza the instructor]

Should have taken the soppy pratt out.
I was doing a closed stage on a rally, approx 120mph on a long straightish(for rallying)
in a Renault Clio Williams and a very kind small deer jumped on the bonnet.
Car totalled deer not found.

[buffalobob]

Jesus christ Gaza! Did you get out of that one unscathed? I reckon that unfortunate deer was atomized at 120 no wonder you didn't find it. Are you a total car freak Gaza? I loved my bikes when I was younger. Cars to me were just tin boxes to get you around when it rained. I was totally blown away when I had a go in my mates nissan skyline tho, it was ridiculous . I read about an electric car getting a new record for fastest accelerating family sized car a while ago. The torque on e motors is amazing. I'm very interested to see what kind of innovations will be developed in the near future. But to be honest I'm disappointed we're not getting around on personal jet craft like they said we would be on tomorrow's world

[Maker]

ED, refering back a few posts to your curry comment, if you need help on creating the perfect British Indian Restaurant (BIR) curry this is something I have worked on for a couple of years and have cracked a good percent of it, you would be shocked to find out all the currys share the same base gravey, different spices and methods make up all the variations. It's all prep work, tons of prep but easy to churn out when you are ready.
You need quite a lot of spices but if you use an Asian market stall/shop again it's shocking how cheap it all is, for instance cumin from aldi is about 60p for 30g or a couple of quid for 400g in the Asian market that is much fresher. I don't like to blow my own trumpet, I would if I could bend that far... we don't go out for Indian meals any more as we can cook better at home.

[Easydrinker]

I'm hearing you Maker, but have spent most of a wet day and wet evening today reading here:

https://www.curry-recipes.co.uk/curry/index.php

It is an odd, and dying forum it seems.
Moderators have no claws, members piss other members off, start a new website, don't let members from the old one join, etc.
But, it it is a wealth of experience and information.
Like we are are, but just not as nice.
You may have found it yourself?

it is why I am so late on this forum tonight.
Not my first visit there, I already had a half dozen base gravy recipes downloaded.
I was back today for base spice mixes and specific recipes.
Until now I have made some great curries using Patak's pastes, over many years, but they are not BIR.
I used to have a Bangladeshi female in the extended family, who told me those pastes would suffice, until I got serious.

Thanks for the offer.
I'll give you a shout if I get stuck.
But expect a curry section to bloom in the recipe section here.

But first (a wet) tomorrow is to be spent making sausages.
Toulouse and then Venison.
Tomorrows supper is probably sorted,

Dig out your snorkel, you may need it this weekend.

Robert.

[gaza the instructor]

Yes Buffalobob, pure petrolhead. Clio was toast front end roof and nearside front
it was only 3 weeks old. We were both unhurt due to roll cage, 5 points etc.
Just changed the road car, now have a Jaguar XFR-S which has a blown 5 ltr v8
and 550bhp on tap.

[buffalobob]

Gulp, that's a fairly serious set of wheels mate, I think you should swap it for a reel car tho. I have a Nissan note I can let you have with cash adjustments my way obviously . It has neck snapping acceleration (over a cliff) and has amazing cornering abilities (compared to a three legged pig) how can you refuse an offer like that.
P.S. forgot to mention, only one owner from new.

[gaza the instructor]

Could be worse, it could be a Nissan Junk or is it Joke. What a moose
of a car.

[buffalobob]

That's very kind of you to say that, yes it could be worse but not much I don't know why that body shell has become so popular (juke/qashqai) I never liked them from the off.

[Easydrinker]

I only mananaged to make this many sauasages today, about 3.5 Kilo.
Too many distractions.

IMG_8578.JPG

But the remaining meat is ground and seasoned, and will be dealt with on the morrow.
4 or 5 more Kg left to saucisse..
Supper was pretty good, with some onion gravy.
I will stick something about the process in the food section when life slows down.

Robert.

[gaza the instructor]

Am on my way ED crusty bread under one arm and a jar of Colemans.

[phantom]

Some excellent looking sausage Robert. We have to use the local wholesale place (sells to public as well as trade).

I managed to get a couple of dozen "fresh" chorizo in, so they've been baked to cook and frozen ready for a quick nuke on the way to the sarnie I'd be stuffing down my throat.......

Be handy to get a recipe for them though. I don't mind corse minced and lots of pork fat, I guess it'd just be a case of lots of paprika (hot, as I like them "picante") on top of the normal seasoning, but I'm not sure so will have to have a look.

Shame I don't have access to a temp/humidity controlled drying cabinet type thing as I'd happily dry them so they could be sliced up for whatever......

[Easydrinker]

Having invested in a quality meat grinder and seperate sausage stuffer, Sausages are the future.
We are planning home grown piggies again this year.
Some of last years piggy fat and a road kill deer are now around 8kg of sausages.
We haven't even started on the planned mutton sausage.
Ready for Brexit, oh by jingo!

Robert.

[Mash]

Robert have you worked out a venison sausage recipe??

Might do some with a mix of cooked winter veg?

[Easydrinker]

Give me a day to write it up mate.
I spent the weekend theoretically knee deep in minced venison.
Pre-grilled/fried and added to a stew of winter veg, sounds like a way to go.

Robert.