Food glorious FOOD

[Clive HartlandParticipant @clivehartland94829]

Many years ago in Kenya i was invited to a cattle ranch, Longs Ranch. It was situated at the South end of Lake Nakuru where you have seen all the Flamingo's. We were offered a meal and it was the steamed hump of an Ankole ( Big Horns) cattle and with freshly baked bread and fresh butter the hump was sliced and served between the bread slices. Striated meat and it was delicious and I would want more but one serving was enough.

Another was Nile Perch cooked over an open fire and served in a rich stew/juice. Then another was to catch a 2lb Brown Trout and cook it on a sick over the fire for a midday snack. Having fished all morning and caught several Trout.

Clive

[Neil WyattModerator @neilwyatt]

Mackerel caught from Plockton quay while a Piper on the far side of the bay accompanied the sunset, eaten fresh cooked over a wood fire.

Neil

[Michael GilliganParticipant @michaelgilligan61133]

Posted by Michael Gilligan on 10/03/2016 08:41:35:

I note that even the new labels do not say 'carbonated' …

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Correction [ my error ]

The new labels do have 'Carbonated Natural Mineral Water' on them … Not in the main labelling, but [rotated] next to the BarCode area.

MichaelG.

[davebParticipant @daveb17630]

There was an episode of Only fools and horses where Del Boy was marketing Peckham Spring water, the stuff glowed in the dark. I always thought that bottled water was about as useful as a fridge to a North Pole dweller.

Very partial to Stilton though!

Dave

[AjohnwParticipant @ajohnw51620]

I don't fish so often now. I became fed up of catching trout in put and take lakes. Too easy but the taste is improved if they are soaked in cold water for 12 hours or so. The earthy taste goes. I've managed a number of decent sized wild ones but getting on the water can be tricky or expensive.

Ice fishing for perch in Sweden is fun but lots are needed for a decent meal. Once caught the freeze very quickly.

Favourite eating sea fish I have caught are gar and dabs. Needs a few though. Dead fresh cod tastes a lot different to what fish mongers and chippies sell. Brilliant fish to eat when it's like that especially with some good chedar melted on top. Mackerel too but preferably really wild when they come in with the tide to eat rather than on a boat over a sewage outlet. Bass are amazing fish to catch, they really go but I'm inclined to think they are over rated for eating at legal sizes. Whiting is curious. I reckon it's better to eat when it's from super market frozen packs. Wild salmon – I'd fish for them every day if I could.

John

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[Nigel BennettParticipant @nigelbennett69913]

Another was Nile Perch cooked over an open fire and served in a rich stew/juice. Then another was to catch a 2lb Brown Trout and cook it on a sick over the fire for a midday snack.

Clive

Bloooargghhh!

[JAParticipant @ja]

In the latest "Waitrose Weekend", a free news sheet given away by the supermarket, there is a photograph and short piece on a rather fine scale model of the Flying Scotsman. Made from chocolate.

JA

[JAParticipant @ja]

A link to the Flying Scotsman

**LINK**

JA

[Clive HartlandParticipant @clivehartland94829]

You got me there Nigel, regarding the wild Trout in the rivers and streams of Kenya. The names come to mind like, 'Underugu, Chania, all mountain fed streams and all different to fish with Browns and Rainbows and Char. The Chania can be fished at over 10,000 ft and has a waterfall of three steps at over 375ft drop. The pool at the bottom was always productive as it was a head water for the lower half of the river.

Now that fish, the Char was a beauty to fish as it really attacks a fly trolled slowly through the water. I will give away my secret fly as it is a Maribou Muddler that simulates a black Crayfish as it is pulled and released to flare out.

Limited to 6 fish a day on a river so catch six and move over the adjoining hill and fish the next river. The Nile Perch were caught in Lake Rudolf and we caught 22 fish in 2.5 hrs. and the total weight was 1220lb. the biggest, mine was 167lb and I weighed the same as the fish. Catch a small Perch and bigger one will follow and bite it's body off and leave you with the head. A weekends fishing for £50 including the flight and all found for two!

Guinea fowl abound by the thousands and make good eating, Two or three different types like the Helmeted and Vulturine. One will feed 4 people, cooked in a pressure cooker with onion and potato, all white meat.

Regarding worm, all game in Africa is infested with round worm and a gut shot bird you do not eat. Even Mackeral have worm cysts inside the body cavity. Nematodes also abound on fish usually around the head parts. Game animals also get Measles so you look at the liver and if it has white spots leave it.

Clive

[KWILParticipant @kwil]

Where I used to work we had a large ornamental lake on the estate, fed and exiting to the local river. The Brown Trout caught there were slightly earthy.

[pgk pgkParticipant @pgkpgk17461]

I've just been leek hunting. Got 4 superb specimens after wrestling to wrench them from the mud…

[AjohnwParticipant @ajohnw51620]

Posted by pgk pgk on 13/03/2016 16:04:14:

I've just been leek hunting. Got 4 superb specimens after wrestling to wrench them from the mud…

Mmmmm Sausage and leek bake in a cheese source with some cider and a bit of mustard in it. My wife is welsh and it seems the idea comes from there.

Whoops forgot the bread crumbs on top – makes a nice crunchy top.

John

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Edited By Ajohnw on 13/03/2016 16:43:27

[Ian WelfordParticipant @ianwelford58739]

Go to be pork sirloin cut into 1' thick slices and slow cooker cooked in orange juice and bisto gravey. Served with mash , peas , carrots and lots of home made bread to assist in mopping up the sauce. Then follow with date spotted dick made with suet, dates cut into cubes so you get the flavor ( and hazard of a chunk of hot date) with lashings of custard.

Followed by long snooze……

[pgk pgkParticipant @pgkpgk17461]

Posted by Ajohnw on 13/03/2016 16:30:53:

Posted by pgk pgk on 13/03/2016 16:04:14:

I've just been leek hunting. Got 4 superb specimens after wrestling to wrench them from the mud…

Mmmmm Sausage and leek bake in a cheese source with some cider and a bit of mustard in it. My wife is welsh and it seems the idea comes from there.

Whoops forgot the bread crumbs on top – makes a nice crunchy top.

John

..got added to spuds from my stores, broad beans frozen from last year, some diced chicken and stock plus seasoning and thickened as a chunky soup. Aged collie gets to do the prewash cycle on the saucepan.

[AjohnwParticipant @ajohnw51620]

All you do with the sausage bake is cook the stuff up and use cider rather than water in the cheese sauce. It's very tasty. Stick the lot in a casserole, sprinkle with bread crumbs and heat through in the oven.

If it proves too tasty back off the cider with milk as usual.

I saw what looked to be a decent cut of brisket last week. Slow cooked for about 2 hrs once the slow cooker started bubbling. Added some fried onions initially and out of curiosity a good pinch of garam massala. 1l of water and a beef stock cube. Came out super tender and the liquid in the slow cooker made wonderful gravy. Thickened with 50 50 bisto and corn flower. Had half with the dinner and the rest with bangers and mash next day.

My mother used to cook brisket. I'd never tried it but will be doing so again – if it looks like a good joint.

John

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Edited By Ajohnw on 13/03/2016 23:14:07

[Danny M2ZParticipant @dannym2z]

If you want to make scrambled eggs more interesting, try a pinch of cajun seasoning in the mixture.

Actually, scrambled eggs are one of the few foods that I have found that come out better using a microwave oven to cook them, plus they only take 2 minutes – the toast takes longer.

* Danny M *

[AjohnwParticipant @ajohnw51620]

Posted by Danny M2Z on 14/03/2016 02:25:01:

If you want to make scrambled eggs more interesting, try a pinch of cajun seasoning in the mixture.

Actually, scrambled eggs are one of the few foods that I have found that come out better using a microwave oven to cook them, plus they only take 2 minutes – the toast takes longer.

* Danny M *

Must try that. I did have the knack of cooking eggs in the microwave for while. Not that my wife was happy about it. Then one day one exploded blowing the microwave door open leaving a right mess inside.

Scrambled should be ok. I like them with a bit of brown source.

John

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[Gordon WParticipant @gordonw]

I always do scrambled eggs in microwave, my wife never does. Put eggs ,butter water salt etc. in dish and stir. Cook in 30 second bursts and stir between ,usually 2 big eggs in 2 mins. or less. Main advantage is easier washing up.

[Neil WyattModerator @neilwyatt]

Egg fans – if you ever see quails eggs for sale, Try throwing a generous quantity (boiled and shelled) into a medium curry instead of lumps of meat

Neil

[AjohnwParticipant @ajohnw51620]

I tried the pilaf yesterday. Bought lamb from a butcher that I did trust but had the impression that the person that served me was a bit of a joker. He gave me a pack of neck which I didn't like the look of but insisted that it would be fine. Inedible springs to mind – total gristle. Must have been extreme scrag end that should have been thrown away or used for dog food.

Anyway will try again but this time use a halal butcher. It will be chunks of shoulder or leg at pretty reasonable prices. One BIG difference to the usual UK butcher that I feel people should know about. They just supply meat. Fat and bone trimmed off. It still needs cooking slowly but is much better value than usual sources – ask for a lb though and they may weigh out a kilo. Sometimes we get an odd look and the tell us what sort of butcher they are – so what.

John

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[Russell EberhardtParticipant @russelleberhardt48058]

Posted by Neil Wyatt on 14/03/2016 12:08:07:

Egg fans – if you ever see quails eggs for sale, Try throwing a generous quantity (boiled and shelled) into a medium curry instead of lumps of meat

Easily available here but they are a pain to shell. First came across them when staying with some French friends. Like an idiot I asked if there was anything I could do to help while lunch was being prepared and was given an enormous bowl of them to shell.

Russell.

[Michael GilliganParticipant @michaelgilligan61133]

Posted by Neil Wyatt on 14/03/2016 12:08:07:

Egg fans – if you ever see quails eggs for sale

.

Readily available in the supermarkets around here

Note: They taste even better when discounted because people haven't bought them.

MichaelG.

[Danny M2ZParticipant @dannym2z]

Just tried some Queensland macadamia honey in a dijon mustard, white wine & balsamic glaze over fresh Tasmanian salmon cutlets gently baked in the oven. Served over fresh green salad mix with chives, steamed asparagus and baby Dutch cream potatoes – we finished off the wine so friend has to stay the night to inspect the workshop. She has a nice Porsche Cayenne Turbo that I am keen to drive tomorrow otherwise why would a bloke go to all this trouble?

* Danny M *

[norman valentineParticipant @normanvalentine78682]

Tonight for my supper I will be eating Githeri. A Kenyan dish of beans and maize. When I lived in Kenya I often ate Nile Perch, Tilapia and Goat but the vegetarian Githeri is the best.

[AjohnwParticipant @ajohnw51620]

I did this one a few days ago. Interesting and I think worth the effort. In my case it wasn't hot at all. That would be controlled by the amount of ginger.

**LINK**

It's worth noticing the feedback at the bottom. I did it in a slow cooker. Lots of liquid. Must have taken an hour plus to reduce the source. It does come out sweet as mentioned.

John

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