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Thank you for this kindness.I will be making bhindi (Indian okra) tomorrow, enjoying it, and NOT SERVING YOU ANY.
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Thank you for this kindness.I will be making bhindi (Indian okra) tomorrow, enjoying it, and NOT SERVING YOU ANY.
I will be making bhindi (Indian okra) tomorrow, enjoying it, and NOT SERVING YOU ANY.
Overall Hare, rabbit, duck, geese, pheasant, Roebuck and wild boar. Only that which I can eat.
Hot Hungarians is where its at.
12 gauge over under. Could use an air rifle for rabbits, but haven’t gotten around to that somehow.What do you use for hare and rabbit? A .22? Deer season here starts in two weeks, but I'm not really interested. I'll probably go for turkey next year when the season opens in March, though.
12 gauge over under.
For a hare? Damn. What size shot?
Cooks Illustrated had a really good way to cook broccoli: char it basically whole in cast iron and sprinkle nutritional yeast. I'll post photos of the article if anyone is interested.Of all the contemptible vegetables, cauliflower is among the least worst. Especially grilled.
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With salmon and a very reduced miso and lemon zest sauce.
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I'm pretty sure he's joking. A 12ga would nearly obliterate a hare.
Dont forget your Fox Point seasoning.I'll just toss with some olive oil, S&P, a little garlic powder and bake at 425.
Cauli is indeed a good veg. I'll just toss with some olive oil, S&P, a little garlic powder and bake at 425. Turns out perfect every time and so easy. Cauli mash, through a ricer and add sour cream, roasted garlic, and parm cheese, is also pretty darn good. It makes a good base for shorties, etc. to be plated on.