Fallon and Byrne can suck my balls (1 Viewer)

[Reets]

that's what i thought too!

 

[snakybus]

hey, plenty more balls in the sea!

 

[Space]

I think the strange guy was looking to have his balls licked in the thumped babe thread, he's a gentleman.

On topic, I had the humdinger from Fallon and Byrne last week, a better sandwich would be hard to find in this city.

 

[Squiggle]

On topic, I had the humdinger from Fallon and Byrne last week, a better sandwich would be hard to find in this city.

It is deserving of it's name, that's for sure. I miss being able to get my lunch in there.

 

[Space]

So do I.

 

[the strange guy]

I think the strange guy was looking to have his balls licked in the thumped babe thread, he's a gentleman.

I had my ball licked on the street outside a drum and bass club at 2am by a Daily Mail journo.
Not many people can say that.
It was my eyeball, but that's besides the point - THAT'S THE STORY I'M RUNNING WITH.

 

[Space]

I had my ball licked on the street outside a drum and bass club at 2am by a Daily Mail journo.
Not many people can say that.
It was my eyeball, but that's besides the point - THAT'S THE STORY I'M RUNNING WITH.

My 2am ball licking threesome.

 

[simp]

we've just roasted a shoulder of venison we got there on thursday. it's very tough - possibly too fresh?

Venison is a tricky meat to cook - to paraphrase the Gallicians on octopus - you need to cook it for five minutes, or five hours.

Problem being that it's a slim, fit animal, without much fat to lubricate the meat while it cooks.

But when it comes to the shoulder - which is especially lean- you need to casserole it. So I would advise using any sort of generic Daube recipe - which is a type of french casserole recipe involving a wine marinade.

Here's a generic beef daube recipe:
http://www.epicurious.com/recipes/food/views/Beef-Daube-101619
(with shoulder, don't worry about deboning it first, as it's a pain - just try to chunk it as much as you need - and debone when it's cooked if necessary)
Here's an interesting variant specifically for venison:
http://www.bbc.co.uk/food/recipes/database/braisedvenisonwithab_3263.shtml
(I've made this, omitting a couple of things, but it's quite yummy)

Finally, here's a good Hugh FW article from the Guardian about venison:-
http://www.guardian.co.uk/environment/2006/oct/14/food.features
(His stew recipe is essentially a Daube, and might be one to try)