malewithatail: Anyone interested in setting up an informal ham net on echolink ?
Mar 23, 2024 12:12:35 GMT 10
malewithatail: 40 cane toads last night, this is fun if not a bit awkward in reloading the air rifle. Looking at semi auto types this week.
Mar 24, 2024 6:47:31 GMT 10
frostbite: Doesn’t matter if you have a cat h licence. Shooting cat H anywhere outside an authorised range is illegal in NSW.
Mar 25, 2024 16:02:24 GMT 10
spinifex: Thank you Frostbite for your very clear statements about what is legal and acceptable and the risks of stepping beyond the boundaries. I have removed the previous exchange of posts, as interesting as they were, to keep a tidy shop-front.
Mar 27, 2024 11:52:46 GMT 10
SA Hunter: Happy Easter everyone.
Mar 31, 2024 20:58:28 GMT 10
Stealth: Hope everyone in the flood region is safe and dry!
Apr 8, 2024 10:25:52 GMT 10
malewithatail: The pandemic represents a rare but narrow window of opportunity to reflect, re-imagine and re-set our world - Klaus Schwab.
Apr 19, 2024 14:49:55 GMT 10
2 inch venison cubes. BBQ on each side for 1 to 1:30 min. Pinch of salt then your done. I could eat that 365/24/7.
On good one to try is 1 can black beans, 1 can red kidney beans and 1 can of chopped tomatoes. Add salt pepper and if ya sorted, some ‘erbs and fried onion from your garden.
What cut of venison are you using as the source of those cubes?
I made a gingerbeer with what sounds like a pretty similar recipe several years ago. Wasn't strong enough for a buzz, but definitely very tasty. I'd make it again if I weren't more keen on my (far more alcoholic) mead lol.
Did you leave it to develop for a month or so before putting it in the fridge? At a guess mine goes to about 8%
2 inch venison cubes. BBQ on each side for 1 to 1:30 min. Pinch of salt then your done. I could eat that 365/24/7.
On good one to try is 1 can black beans, 1 can red kidney beans and 1 can of chopped tomatoes. Add salt pepper and if ya sorted, some ‘erbs and fried onion from your garden.
What cut of venison are you using as the source of those cubes?
The best. Backstraps/loin. My mate has had good results with rump too.
I made a gingerbeer with what sounds like a pretty similar recipe several years ago. Wasn't strong enough for a buzz, but definitely very tasty. I'd make it again if I weren't more keen on my (far more alcoholic) mead lol.
Did you leave it to develop for a month or so before putting it in the fridge? At a guess mine goes to about 8%
Yeah I think it was about a month. To be honest I'm 99% sure that it was me getting it wrong rather than the process. It was definitely only very lightly carbonated so I'm pretty sure it was something that I did rather than the recipe not being good. I used the one from the River Cottage videos on youtube and every other recipe of theirs that I've tried has worked perfectly. Including their prosciutto recipe back when I still ate meat. It was DELICIOUS
Sweetie is a world class bread baker... She makes a number of things.. My favorites being anything with her homemade sourdough starter... And scones...
We periodically make meals from our home preps, and home canning... Referred to as "prepper meals" Nothing from the fridge or freezer... The thought being fridge and freezer will be the first things to use up and not be available in a pinch...
The farther north you go, the more things that can eat your horse and you.. Grandpa Gilbert
We've been getting good mileage out of a "chile con carne" recipe... for the 5 of us, it goes something like
Oil 500g mince (or two tins corned beef) Two tins of beans, drained Two tins of tomatoes 2 tablespoons ground cumin and ground coriander 1 tablespoon paprika 2 or 3 stock cubes 1 to 4 teaspoons ground chilli (powder), to taste Salt and pepper (Plus rice)
I think normal people put garlic and onion in at the start if you have them, we have people who don't digest alliums well (due to fructans). This one is one of very few recipes that still tastes edible without them
To cook: Heat up some oil (and saute garlic and onion if you're using them) Add meat/meat substitute Add stock, spices, salt, pepper and saute until fragrant Add tomato and beans, simmer for 30 mins or so until the flavours meld Dish up with rice, chilli flakes (and sour cream or ricotta if you can get it)
If you have limited cooking fuel/electricity you can do a quick version, the flavours come out better the longer you can simmer it.