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ahh wild mushrooms! roll on september! there's a couple of places in the woods out here that are awash with cepes and chanterelles every year. the best ones get scoffed immediately, but still manage to dry a goof few jars full every year
ʎɐqǝ uo pɹɐoqʎǝʞ ɐ ʎnq ı ǝɯıʇ ʇsɐן ǝɥʇ sı sıɥʇ.
Thought for the day:
Some people are like slinkies - not really good for anything but bring a smile to your face when thrown down the stairs
ahh wild mushrooms! roll on september! there's a couple of places in the woods out here that are awash with cepes and chanterelles every year. the best ones get scoffed immediately, but still manage to dry a goof few jars full every year
You sound like you live the dream....picking wild mushrooms, boating around the wilds of Scotland ....alas the "wild mushrooms" in my risotto were merely dried porcini from Tesco (the Finest mind you )
Ooh a new vid!
IMPORTANT NOTICE: No media files are hosted on these forums. By clicking the link below you agree to view content from an external website. We can not be held responsible for the suitability or legality of this material. If the video does not play, wait a minute or try again later.
get yersel out here, september to november, loads of em to be had.
gutted though as there's one particular tree, under which you can feel a basket several times per season with cepes (aka porcini) als, the buggers have cut it down, so don't know wether there's gonna be any at that spot this year
mushroom patches are probably more heavily guarded secrets than bass marks! Someone else has discovered one of mine and I have been known to get up at 4am to get there before them and then gan back to bed!
ʎɐqǝ uo pɹɐoqʎǝʞ ɐ ʎnq ı ǝɯıʇ ʇsɐן ǝɥʇ sı sıɥʇ.
Thought for the day:
Some people are like slinkies - not really good for anything but bring a smile to your face when thrown down the stairs
well i did a nice tea for myself tonight
6 dab fillets and two cod fillets shallow fried in brown flour
wow they were lush
1st time ive tried it
and i will try again
My favourite dish to cook is Tiger prawns and Lap Cheong noodles ,I got the recipe from a huge Asian Kitchen book that I have ,I've not made it in a while but the level of differing flavours ......mmmmm ,might make it at the weekend . It has a large list of ingredients but it's great ,everyone who's been to ours and tried it has been amazed . Oh by the way I've not made this dish myself but Thai beef salad is something I had the other week and boy was it good ,again so many different levels of flavour ,anyone got a good recipe for it ,been on the web and only found average stuff.
Not thought of that mate ,I had it in Barluga in Newcastle one dinner time as they had no mussels left ,not been to a Thai restaurant since Richmond to be honest .
diced skinlees cicken
garlic olive oil in the frying pan
fry chicken until white( make the peices smaller if you wish)
add some grond black pepper
brown craster sugar( last five min)
sring onion chopped
fresh or lazy mans ginger
red onion chopped or diced
red chili
crushed garlic
red or green curry paste (2 or 3 desert spoons depending on taste)
sweet chili sauce
fresh honey or in a tin last couple of min.
chuck all this lot arond the frying pan until nice and sticky and chicken is cooked, throw in a bowl and eat with chopsticks.
no idea what its called but tastes great
diced skinlees cicken
garlic olive oil in the frying pan
fry chicken until white( make the peices smaller if you wish)
add some grond black pepper
brown craster sugar( last five min)
sring onion chopped
fresh or lazy mans ginger
red onion chopped or diced
red chili
crushed garlic
red or green curry paste (2 or 3 desert spoons depending on taste)
sweet chili sauce
fresh honey or in a tin last couple of min.
chuck all this lot arond the frying pan until nice and sticky and chicken is cooked, throw in a bowl and eat with chopsticks.
no idea what its called but tastes great
cheers
mark
That sounds mint - I'm hank marvin just re-reading this thread!!
Ooh a new vid!
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....alas the "wild mushrooms" in my risotto were merely dried porcini from Tesco (the Finest mind you
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