bakerboy Posted April 3, 2013 Report Share Posted April 3, 2013 I will send a parcel of cheese to you. Please send me an address. Cheers Terry Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted April 3, 2013 Author Report Share Posted April 3, 2013 I will send a parcel of cheese to you. Please send me an address. Cheers Terry You don't have to Terry but that's very kind - I will see what we have that is sendable and return the favour. (Not soup or risotto though ) I'll send you an address nearer the time. Quote Link to comment Share on other sites More sharing options...
bakerboy Posted April 3, 2013 Report Share Posted April 3, 2013 You don't have to Terry but that's very kind - I will see what we have that is sendable and return the favour. (Not soup or risotto though ) I'll send you an address nearer the time. No need to return anything as I will catch up with you all some time soon for a beer or a meal perhaps. If Nick can think of something to do with Riccotta, we are now making a Riccotta from Goats Cheese and it needs to be evaluated, but we need it to be tried by those that really know what they are doing. Cheers Terry Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted April 3, 2013 Author Report Share Posted April 3, 2013 If you send some (if it wont spoil) Nick could taste it in May? Quote Link to comment Share on other sites More sharing options...
Guest HandleBar Posted April 3, 2013 Report Share Posted April 3, 2013 No need to return anything as I will catch up with you all some time soon for a beer or a meal perhaps. If Nick can think of something to do with Riccotta, we are now making a Riccotta from Goats Cheese and it needs to be evaluated, but we need it to be tried by those that really know what they are doing. Cheers Terry Is that the Royal 'we' in making the goats cheese? Pull the udder one! Quote Link to comment Share on other sites More sharing options...
colin lad Posted April 3, 2013 Report Share Posted April 3, 2013 hi thunderbird sadly i too am on holiday on them dates so wont be able to make it colin Quote Link to comment Share on other sites More sharing options...
bakerboy Posted April 3, 2013 Report Share Posted April 3, 2013 Is that the Royal 'we' in making the goats cheese? Pull the udder one! Yes Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted April 3, 2013 Author Report Share Posted April 3, 2013 hi thunderbird sadly i too am on holiday on them dates so wont be able to make it colin That's a shame Colin, never mind, there's always next year. As of now we have a couple of places left. Quote Link to comment Share on other sites More sharing options...
ack-ack Posted April 4, 2013 Report Share Posted April 4, 2013 Have you got any mussels on yer cock? Sadly not, just a variation on gorgonzola Cockles would be great, however don't bust too much of a gut on the seafood front if it's going to be a lot of hassle. I happen to know we have an inroad into pretty much anything that swims... Plans are afoot.. Unless I get out soon someone else will have to bring pigeons. Mind you we will use all we get, so as always all contributions gratefully received... We have lost our cheese and bread man this year too, I brought some cheese last year but not as much as El Tel. I shall await further instruction. Cockles are a doddle and there are rakes of them about so no problemo. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted April 4, 2013 Author Report Share Posted April 4, 2013 We could have a go at making some bread if you like? Quote Link to comment Share on other sites More sharing options...
ack-ack Posted April 5, 2013 Report Share Posted April 5, 2013 We could have a go at making some bread if you like? What?.....from cockles? Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted April 5, 2013 Author Report Share Posted April 5, 2013 Laverbread? Quote Link to comment Share on other sites More sharing options...
ack-ack Posted April 6, 2013 Report Share Posted April 6, 2013 Laverbread? You ever had that? Always fancied it. Are there any boyos attending the meet? Quote Link to comment Share on other sites More sharing options...
Blunderbuss Posted April 6, 2013 Report Share Posted April 6, 2013 If not I'm sure we could find a recipe and wing it? What could possibly go wrong? Quote Link to comment Share on other sites More sharing options...
njc110381 Posted April 6, 2013 Report Share Posted April 6, 2013 Can we make beer bread? It makes a great steak sandwich! I'm not sure what to bring food wise. Probably mince a shed load of venison and make a big chilli con carne which we could perhaps cook in a pot next to the fire? In fact I have a roe in the chiller now - perhaps I'll mince the lot and freeze it in case nothing comes up nearer the time. Would it be cheeky to request a rabbit dish from someone? I need to give it yet another go but I can't face cooking it myself because it stinks! Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted April 6, 2013 Author Report Share Posted April 6, 2013 Neil - if you can shoot a deer bring it and Nick will butcher it there and then, if you want to spare one that is. I saw him yesterday and he offered. Quote Link to comment Share on other sites More sharing options...
Blunderbuss Posted April 6, 2013 Report Share Posted April 6, 2013 Yeah, t'would be good to see it butchered. Neil - I will try to prep something rabbity which won't make you barf! Quote Link to comment Share on other sites More sharing options...
ack-ack Posted April 6, 2013 Report Share Posted April 6, 2013 but I can't face cooking it myself because it stinks! After popping its innards out of its arriss I'm not surprised you dont fancy it. Good tip that was, saves all the rabbit ming going on your hands. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted April 7, 2013 Author Report Share Posted April 7, 2013 Here's a rough timetable: Saturday Arrival any time after 12:00 (I think, though we'll confirm by email) Get wood (fnarr fnarr) Light fire in outdoor executive conference area Walks, foraging, hunting (the latter if other groups have gone) Start cooking Start drinking Start eating Line dancing and cross-dressing, or just 'dressing' in ack-ack's case More eating and drinking.... Sunday Pretty much the same apart from extra target shooting challenges, prize and trophy and also the Chinese open sights not-losing-thumb challenge Food Round about the end of the month we'll start getting serious on who's definitely bringing what and we'll start putting the menu together. On the beer front I reckon we should try a few different barrels of beer from different places, so I've ordered a 36 pint polypin of the one I'm getting. Quote Link to comment Share on other sites More sharing options...
activeviii Posted April 8, 2013 Report Share Posted April 8, 2013 I cant make the Saturday, as planned, it will now be just the Sunday. Rabbit we can sort that out. what sort of thing Neil. Goats cheese, i can eat that and i do like a bit of goat cheese, im working on a farmer for some meat but not sure yet, it might have to be fox instead. Neil, that Roe, from what i under stand, its only just edible from the floating rib back, but from whet im hearing, all the ribs and front legs are floating. Brings me nicely on to Dave. Congratulation mate, I bet your still buzzing. i'm hearing you did it the slow bleed way, best way as more of the blood comes out and stops the Iron taste to the meat. I had one a few weeks ago that made 300 yards on me, though a wood, right on last light. took an hour to find, no dag with me, and then 2 hours to get it out the wood. High lung shot so a slow bleed. best tasting Fallow though. Nick, If you ever look in here again. You cant do venison as well. you have to do CAKE. and we still going to the beach? Duncan, I have Pigeons in the freezer, i can get some out and bring them in the feather, bit of a pluck comp be for making something of them. Is it worth bringing out door bar-b-que type foods. Drink wise, doesn't interest me lol. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted April 8, 2013 Author Report Share Posted April 8, 2013 Outdoor BBQ foods could be an option, there are BBQs there as well as the open fire. Mind you the kitchen is so well equipped... The more the merrier I say... Quote Link to comment Share on other sites More sharing options...
Blunderbuss Posted April 8, 2013 Report Share Posted April 8, 2013 (edited) Brings me nicely on to Dave. Congratulation mate, I bet your still buzzing. i'm hearing you did it the slow bleed way, best way as more of the blood comes out and stops the Iron taste to the meat. I had one a few weeks ago that made 300 yards on me, though a wood, right on last light. took an hour to find, no dag with me, and then 2 hours to get it out the wood. High lung shot so a slow bleed. best tasting Fallow though. Cheers Phil, I am buzzing indeed! I would have liked to have made a neater job of my first but at a lazered 150yds with a rifle I'd never fired and a dose of buck fever, it will do! Did your informant tell you I had a 'chap' a ghillie if you will, to carry the beast for me? Edited April 8, 2013 by Blunderbuss Quote Link to comment Share on other sites More sharing options...
activeviii Posted April 8, 2013 Report Share Posted April 8, 2013 Cheers Phil, I am buzzing indeed! I would have liked to have made a neater job of my first but at a lazered 150yds with a rifle I'd never fired and a dose of buck fever, it will do! Did your informant tell you I had a 'chap' a ghillie if you will, to carry the beast for me? Serves him right for being the fool to bring a roe sack to the party.lol. I did say to him at the time that the rifle was not zeroed to you so very possible to been a way out. i know Neil and I are a fair bit out on each others rifles. i also do not shoot out past 100 as i don't have the confidence, so well done you top draw stuff. did the ghillie take photos with his new toy? Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted April 8, 2013 Author Report Share Posted April 8, 2013 Are we going to be sampling any of this here venison then? Quote Link to comment Share on other sites More sharing options...
hendersons Posted April 8, 2013 Report Share Posted April 8, 2013 No need to return anything as I will catch up with you all some time soon for a beer or a meal perhaps. If Nick can think of something to do with Riccotta, we are now making a Riccotta from Goats Cheese and it needs to be evaluated, but we need it to be tried by those that really know what they are doing. Cheers Terry I'm sure I will be able to rustle something up. I love ricotta. Cheers Phil, I am buzzing indeed! I would have liked to have made a neater job of my first but at a lazered 150yds with a rifle I'd never fired and a dose of buck fever, it will do! Did your informant tell you I had a 'chap' a ghillie if you will, to carry the beast for me? Ghillie do you mean Blobby? Serves him right for being the fool to bring a roe sack to the party.lol. I did say to him at the time that the rifle was not zeroed to you so very possible to been a way out. i know Neil and I are a fair bit out on each others rifles. i also do not shoot out past 100 as i don't have the confidence, so well done you top draw stuff. did the ghillie take photos with his new toy? Unfortunately no Photos should have really as I had the camera there. Quote Link to comment Share on other sites More sharing options...
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