Wot's for Tea, Ma?

[Woody]

Chicken and spam

[ribrash]

I don't understand how it doesn't 'rot' ??? How do you know it is 'safe', and not fouling (for want of a better term)

In days gone by I've heard it said that you wait for the first maggot to drop.In the days when I bred maggots for my coarse fishing,that would take 5 or 6 days depending on temp.As UP says hanging does give a gamey flavour.Pheasant meat can be a bit tough so hanging does tenderise it somewhat.

[EA01]

Oh, I see, would very much like try Pheasant one day!....clearly someone else doing it!

How do Grouse and Pheasant differ, and can you eat Grouse?

('Grouse' was Aust. 70's slang for something very good!)

[EA01]

Anyway...a 2kg stuffed roast Chook, roasted root vegetables & sauteed spinach.

Don't think I have ever made the same stuffing twice, always slight variables, but they always turn out so well!

[Undried Plum]

How do Grouse and Pheasant differ, and can you eat Grouse?

Grouse are smaller and faster than pheasants, so more difficult to shoot. They are also a bit less stupid than pheasants.

In terms of prepping and cooking, they are similar, but require less hanging.

Partidge are even smaller and faster and more wiley. The problem with them is that they tend to flee in clusters and you can only shoot two at a time (if your're good) with only one gun. They need about as much hanging as grouse.

Wood pigeons require almost no hanging other than to relax rigor mortis. They are Mother Nature's original fast food.

[EA01]

Fascinating UP! .... they all sound ever more so exotic than my roast chook!

[G-CPTN]

Do you need to hang ostrich?

[bob2s]

Only if they are caught rustling cattle!

[ian16th]

I may have mentioned this before. If I have, blame it on my senility and forgive an old man.

When Midrand was still called Halfway House, there was a restaurant called 'The Train', it was in a couple of old railway dining cars and specialised in what can only be described as exotic African meat.
The least exotic was probably ostrich, and it went all the way through to crocodile.

We went occasionally, it was the done thing to take visitors from UK and other civilised places.

[Undried Plum]

One of the few things I miss about Nigeria is the Suya. I'd pay good money for a coupla dozen sticks of Suya right now.

[ribrash]

Looks tasty UP,Though I'll pass on the recipe that calls for tripe to be used.

[Magnus]

Looks tasty UP,Though I'll pass on the recipe that calls for tripe to be used.

If ye don't fancy tripe, then avoid andouille or andouillette if you're in france. Both types of sausage are made with pig tripe.

[ribrash]

Looks tasty UP,Though I'll pass on the recipe that calls for tripe to be used.

If ye don't fancy tripe, then avoid andouille or andouillette if you're in france. Both types of sausage are made with pig tripe.

I thought they were the smelly sausages made out of the pigs bowels.

[Undried Plum]

I've ordered a small consignment of 'Suya pepper', made in Nigeria, from a Nigerian trader in London.

There is enough credit on that card for him to do some damage, but I've checked out his business and it looks legit to me so I know where to send large Sarth Effrigan Dutch bostards with pick-axe handles to tickle his kneecaps if he takes so much as one Kobo more from that account than the agreed price.

I've googled some explanations as to how to covert that stuff and beef and satay sticks and heat into proppa Suya.

I shall report back to the forum in due course.

[ribrash]

Roasted,spiced,chicken thighs with white and green coloured veg stuff.A chilled Casillero del diablo chardonay will help it on its way.

[ribrash]

I've ordered a small consignment of 'Suya pepper', made in Nigeria, from a Nigerian trader in London.

There is enough credit on that card for him to do some damage, but I've checked out his business and it looks legit to me so I know where to send large Sarth Effrigan Dutch bostards with pick-axe handles to tickle his kneecaps if he takes so much as one Kobo more from that account than the agreed price.

I've googled some explanations as to how to covert that stuff and beef and satay sticks and heat into proppa Suya.

I shall report back to the forum in due course.

+1 Can't wait.

[Magnus]

Looks tasty UP,Though I'll pass on the recipe that calls for tripe to be used.

If ye don't fancy tripe, then avoid andouille or andouillette if you're in france. Both types of sausage are made with pig tripe.

I thought they were the smelly sausages made out of the pigs bowels.

Yep; I think andouille is various diameters of guts threaded through one another; andouillette is minced. That's according to the waiter in a restaurant in Paris we've had a few meals in.

[EA01]

Mrs Fliegs & I Broke out the smoker box that Jr Fliegs & His Girlfriend gave to me for my Birthday. Second time we're using it. Today is smoked Beef Brisket w/ corn on the cob & coleslaw...smoke is Hickory chips...

Very easy stuff to do, very tasty, very 'US', very good!

[Magnus]

Not for tonight, but for the freezer. Sons of Morris were today selling salt & pepper picanha joints. My favourite roasting cuts; I bought 3.

[EA01]

Vietnamese 'Pho'.....for dinner not breakfast I know....