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Old 26th February 2011, 10:25 PM   #221
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Had these for the first time. Prickly pears? Somewhat tasty but a pain to eat. Mind you if you are in the desert and hungry they are probably the best food you could imagine.
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Old 26th February 2011, 10:26 PM   #222
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Lettuce wrap anyone?

Jicama, carrots, pork, peppers, onions and seasoning. None of the fried wonton wrap **** in there.
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Old 26th February 2011, 10:30 PM   #223
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Caesar salad last night, serious garlic breath this morning.
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Old 26th February 2011, 10:33 PM   #224
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And now onto stock duty. Turkey that is. Boil the bones fat and skin, cool, skim of the fat, reheat the jelly, strain the bones and run it through a cheese cloth. Nothing like real stock to soothe the soul.

The reflection in the stock pot is the flash on the fat sheen, not icing sugar or uh, well never mind
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Old 27th February 2011, 01:39 AM   #225
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Hey Cal, what camera equipment do you use to shoot those nice looking pictures
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Old 27th February 2011, 02:26 AM   #226
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Prickly pears. Delicious, but don't go near them unpeeled with bare hands. They have little fluffy bumps all over that look comparatively harmless but they leave tiny spines in your skin that are thinner than a hair and very difficult to find, never mind remove. Like glass fibre, but worse.

w
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Old 27th February 2011, 05:49 PM   #227
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Canon S3 IS point and shoot. In iPhoto, hi res shot reduced to medium quality and max 1000 pixel. They end up being about 100K.
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Old 27th February 2011, 05:52 PM   #228
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Quote:
Originally Posted by wakibaki View Post
Like glass fibre, but worse.
w
Yes I've had the misfortune of encountering them in the wild. This was my first experience trying to eat the things.
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Old 27th February 2011, 09:34 PM   #229
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Jacco, you turned me into a Gravlax animal. I can't seem to stop. Ran out of Demerara sugar so I had to use white.
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Old 27th February 2011, 10:09 PM   #230
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hey Cal
be very very careful with that gravlax(gravad lax)
if the process goes wrong it could be dangerous

I have another good one for you

salted herrings
clean then up, and water them
pour lots of sugar over then
finish with lots of fine chopped onion
when the sugar have 'melted' its ready to eat

I dont remember if it should be made the day before eating, or the same day
its salty, and simple, but fantastic, really
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