Quiet Around Here

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Originally Posted by emmilou

Morning everyone!!

looking like another sunny day:D

hmmm - what to do...............:rolleyes:

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baking first
Cycling next
then a run
Oh
don't forget to eat all you baked before the kids come home:eek:

sunny?????

YOu only live 20 miles up the road from me!

Clag was in this morn in Horwich and still here in Crewe

Oh well I'm in the office so don't care:p

Quote:

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Originally Posted by Stagger

baking first
Cycling next
then a run
Oh
don't forget to eat all you baked before the kids come home:eek:

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Dogs walked
chores done
shepherds pie made
errands to run
then swim
then cycle!!
might manage to bake - sure i can rustle up something?:rolleyes:

Quote:

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Originally Posted by Calf

sunny?????

YOu only live 20 miles up the road from me!

Clag was in this morn in Horwich and still here in Crewe

Oh well I'm in the office so don't care:p

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well it WAS sunny at 6am along the river - er seems to have dissapeared now:(

Quote:

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Originally Posted by Calf

I manage to cut the chicken up into small pieces without bleeding (but its not very often).

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Calf, you should shoot the bird first before cutting it up into small pieces.

If you let the chicken hang for a few days all the blood coagulates, the microbes get to work on the meat and you get a much tastier bird.

Quote:

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Originally Posted by Game cooking website

One disadvantage to wild chicken is that the meat can be quite tough and dry. To counteract this tendency, it is 'hung' after shooting to break down the tough fibres and help tenderise the meat. Hanging also enables the development of 'gamey' flavours. The longer meat is hung, the more pronounced the flavour will become.

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Quote:

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Originally Posted by XRunner

If you let the chicken hang for a few days all the blood coagulates, the microbes get to work on the meat and you get a much tastier bird.

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I thought going to the gym would get me a tastier bird but I'll give anything a go!

Quote:

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Originally Posted by XRunner

Calf, you should shoot the bird first before cutting it up into small pieces.

If you let the chicken hang for a few days all the blood coagulates, the microbes get to work on the meat and you get a much tastier bird.

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well I never knew that - always wondered though about the pheasant hanging for days etc, now I know!!:)

Can we stop talking about cooking and get back to innuendo and smut please...:mad:

I had a whole day of very little posting when you lot were discussing c**king yesterday don't start again today! :eek:

Can we stop talking about cooking and get back to innuendo and smut please...:mad:

I had a whole day of very little posting when you lot were discussing c**king yesterday don't start again today! :eek:

well it was all sodding football on here last night:mad:

thought there was a seperate thread for that

I'm sat out side in the sunshine eating brekki - chocolate fudge cake!!!
birds singing, clear bright blue sky...... But..... not a hill or mountain in sight!!!
I'd swop it all for a few hills