we know you like chicken. rather fresh, iirc.

that was a long time ago though nowadays and for the past 6-7 years ive been eating out of an oven

*forms mental picture and shakes head*

There are such things as tables and table settings you know Mr. Anarcho Syndicalist.

Id like to see you when youre on a hunting trip with little other food...

Nature doesn't have tables.. or knows anything about table settingswhen you need to feed there is little you can be picky about, I can not recommend it to anyone who even has such ideas about eating food when its still alive, as it requires a very strong constitution, and an even stronger immune system, that is prolly the one reason I never caught salmonella or some other parasytical disease from eating live or uncooked or preapred foods. most of the times I ate them was because I was on a hunting trip and the guide got us hopelessly lost (Kids: if ever you go on a hunting trip and take a guide, make sure the guide knows the terrain before you venture out) the first time we came across a farmyard in the middle of the forest, the farmer had a decent amount of livestock so I didn't think hed miss 10 chickens out of 200, bit one to death and took a decent knash from the flesh on the spot, and took nine others to keep us running for another two days, I discarded the corpse somewhere in the forest for the crows to feast on. the other occassions were pretty much similar.

And there I thought this would be a thread about women

now now Mike you know full well that I wouldn't be posting completely haram subjects like that. Besides as you are well aware, i only have eyes for one woman

today's tasty dish was hasenpfeffer <yum>


Edited by - Tawakalna on 11/19/2006 1:24:18 PM

looks like somebody pushed a bagless lawnmower past the open kitchen window

i've got some cooking tips too, but mine are for bachelors who want to save time and washing.

1. A good substitute for a clean bowl can be found in the fridge, an empty milk jug(you must have one, to qualify as a bachelor) cut in half is perfect, and if you leave the handle on it just about spill proof. alternatively you can use 2liter bottles, cartons, tupperware, or just a plastic bag(haha, j/king - mostly)

2. Peanutbutter cookies can be improvised from pancake batter, eggs, butter and peanut butter. it really works!

3. Meatball recipe for spaghetti:toast a piece of bread, or use a stale one(we are bachelors ere, let's remember) crumble it up and mix it into the hamburger and roll some meatballs, bake at 350 until browned and throw in the sauce - better to let it soak overnight, but is ready to eat right away. you can throw some spaghetti sauce into the meat mix if you're impatient

4.instead of cleaning a baking sheet, just shape some foil into a square pan shape. usually people put the foil in an actual baking pan, but we all know yours are dirty or you don't have any.

5. some people scramble eggs in a bowl, not only is it inefficient but it makes inferior eggs - the whites and yellows should be distinctly separated! to save a bowl and fork just scramble them in the pan - they'll come out better that way anyhoo.

6. just about any poor cut of meat can taste great, if you beat it to a pulp before cooking. if you don't have a tenderizer use a rolling pin to stretch and break up the meat fibers. a good marinade can be made from vinegar and BBQ sauce, or BBQ mix like shake'n'bake - just leave it to soak overnight.

7. when you cook french fries, aka chips, the oil has to be ready to cook them as soon as you dump them in- if it heats up slowly your fries are going to explode and soak up all that disgusting oil, and they'll taste like...starch soaked in vegetable oil. blech...

8. when all else fails, order a pizza

Beer Braised Rabbit Recipe courtesy Emeril Lagasse, 1999
Show: Emeril Live
Episode: An Autumn Dinner





3 tablespoons oil
2 whole rabbits, skin on and cut into individual pieces
1/2 cup plus 3 tablespoons flour
Salt
Freshly ground black pepper
1/2 pound ground andouille or other pork sausage
2 cups thinly sliced onions
1 1/2 pounds white mushrooms, thinly sliced
2 tablespoons chopped garlic
1 tablespoon chopped fresh thyme
2 bay leaves
2 cups amber beer
4 cups brown chicken stock
2 tablespoons butter
1 tablespoon finely chopped parsley

In a large, oven-proof pan with a lid, heat the oil. Season the rabbit and 1/2 cup of the flour with salt and pepper. Dredge the rabbit pieces in the seasoned flour, coating each side completely. Lay the rabbit, skin side down in the oil and brown for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside. Add the sausage and brown for 2 to 3 minutes. Add the onions. Season with salt and pepper. Saute for 2 to 3 minutes or until tender. Add the mushrooms and garlic. Saute for 2 minutes. Season with salt and pepper. Add thyme and bay leaves. Add the rabbit to the vegetable mixture. Add the beer and chicken stock. Bring the liquid up to a simmer and cover. Cook the rabbit until very tender, about 30 to 35 minutes, skimming off the fat. Remove the rabbit pieces from the pan and set aside. Blend the remaining flour and butter together into a smooth paste. Whisk the paste into the hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes. Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed. Serve the rabbit with the potato gratin and garnish with parsley

Other Recipes from this Episode

mmm, sounds tasty!

however, not quite as tasty as wabbit jalfrezi like wot I made this evening. it was particularly delicious served in chapati with pilau rice. luvverly!

Edited by - Tawakalna on 11/26/2006 3:41:42 PM