Evil Elvis Posted December 16, 2007 Report Share Posted December 16, 2007 Jacks or male pike only go to about 15lb max anything bigger is a female. SORRY, WRONG....RECORD MALE PIKE 11LB....RARELY EXCEED 10!! Quote Link to comment Share on other sites More sharing options...
Guest The Outlaw Posted December 16, 2007 Report Share Posted December 16, 2007 Jacks or male pike only go to about 15lb max anything bigger is a female. SORRY, WRONG....RECORD MALE PIKE 11LB....RARELY EXCEED 10!! Thank you That helps IDing them. Looking at that list of yours you have done permanent damage Evil What about salting the pike? did you do that? Tony Quote Link to comment Share on other sites More sharing options...
berettaman1 Posted December 16, 2007 Report Share Posted December 16, 2007 KANGAROO....LIKE LEAN BEEF...TASTY OCTOPUS... .....INCLUDING BABY PICKLED OCTOPUS....SERIOUSLY SCRUMMY SQUID... .......... LOVE SQUID, ESP IN BLACK INK SAUCE!! ALIGATOR........ BIT FISHY CROCODILE.....SCRUMMY FROGS LEGS....GREASY GARLIC RATTLESNAKE ERRRR YUK OSTRICH...VERY SCRUMMY WILD BOAR....SENSATIONAL FRIED LOCUST...LIKE PEANUT BUTTER...CRUNCHY CATFISH....ERRRRR YUK PIKE....COOKED IN WHITE WINE WITH LEEKS AND CREAM......MMMMM MMMM!!! Ha Ha Ha, No wonder you are famous for your FLATULANCE!!! Quote Link to comment Share on other sites More sharing options...
broken man Posted December 16, 2007 Report Share Posted December 16, 2007 KANGAROO....LIKE LEAN BEEF...TASTY OCTOPUS... .....INCLUDING BABY PICKLED OCTOPUS....SERIOUSLY SCRUMMY SQUID... .......... LOVE SQUID, ESP IN BLACK INK SAUCE!! ALIGATOR........ BIT FISHY CROCODILE.....SCRUMMY FROGS LEGS....GREASY GARLIC RATTLESNAKE ERRRR YUK OSTRICH...VERY SCRUMMY WILD BOAR....SENSATIONAL FRIED LOCUST...LIKE PEANUT BUTTER...CRUNCHY CATFISH....ERRRRR YUK PIKE....COOKED IN WHITE WINE WITH LEEKS AND CREAM......MMMMM MMMM!!! And that's just for breakfast! Quote Link to comment Share on other sites More sharing options...
steve_b_wales Posted December 16, 2007 Report Share Posted December 16, 2007 Stewed Yak, when trekking in the Himalayas Quote Link to comment Share on other sites More sharing options...
Keith Posted December 16, 2007 Report Share Posted December 16, 2007 Kudu - like v good vensison Impala - tender, gamey venison Springbok - tender and strong tasting lamb Widebeest - beefy Giraffe - also beefy Crocodile tail - like a mixture between chicken and tuna zebra - like good beef hippopotamus - like best steak - but can't be eaten rare because of parasites scorpion in toffee - scaly, dry and flaky. horrible when my brother-in-law was Guiness rep in Ivory Coast he promised to take me out for a few beers and some roast cane rat. Had the beers but they were all out of rat, don't you just hate it when that happens! Quote Link to comment Share on other sites More sharing options...
Evil Elvis Posted December 17, 2007 Report Share Posted December 17, 2007 What about salting the pike? did you do that? No, there wasnt any need where i ate it from, it was from the ouse at huntingdon, very clear and clean water. My Grandad salts them if they are from muddy rivers and lakes. The one I ate was bashed and then cooked and on the table in about 1.5 hours...cant get any fresher lol. Quote Link to comment Share on other sites More sharing options...
al4x Posted December 17, 2007 Report Share Posted December 17, 2007 I've had pike as well would recommend it, Very very nice Quote Link to comment Share on other sites More sharing options...
salisburykeeper Posted December 23, 2007 Report Share Posted December 23, 2007 Thursday we had some nice sirloin steak, made some lovely home made chips, garlic mushrooms/peas which were wonderful and an attempt at a pepper sauce by the wife...........................it was awful!, and yes I told her so. Other than that Aligator which I thought was very good and i've now a strange addiction to truffle oil that HD suggested a long time ago, can't have scrambled eggs without it. Ive got a good recipe for peppercorn sce so your wife doesnt kill your steak again , but a tablespoon of green peppercorns (from a jar in brine )in a small saucepan, get the pan hot, put a glug of brandy in(watch the eyebrows) as soon as its finished flaming add a glug of red wine as soon as it has reduced down (about 1 min) top it up with double cream, cook for another minute and will be perfect! Quote Link to comment Share on other sites More sharing options...
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