The Cooking Thread

[Alan Smith]

Wild duck?  All credit to someone who takes time to take offal out of wild animal.   Liver is so under-rated, as is heart and don't get me started on chicken gizzards!!

[sime42]

No credit here I'm abashed to to say. Gressingham duck, so about as unwild as it gets! The only butchery required was opening the packet and then dicing it up. 

 

I'm with you on Gizzards. Salade de gésiers is a cracking dish. 

 

 

[AHPP]

Bacon skink. Have some potatoes of indeterminate breeding that aren’t good for mash or chips so made a chunky slurry as gaia clearly intended. Bacon, onion, chilli, garlic, salt, pepper. Cream cheese and the starchy water for the slop element. Thyme for a bit of sweetness. That’s the next few weeks sorted until the pheasants come on. 

 

 

 

[Mick Dempsey]

Looks foul. 

[AHPP]

Aye. Good gruel vibes. Delicious though.

Bit of leek wouldn't have harmed.

Edited 6 hours ago by AHPP

[sime42]

At least the bacon was cooked. Reckon these on top would be the finishing flourish. 

[AHPP]

A symphony in beige.

 

I had a pot of that. Too chemically.

[sime42]

A symphony in Orange. Mostly.

 

[AHPP]

What kind of larva is that?

 

Edited 3 hours ago by AHPP

[Joe Newton]