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I bought a cardboard box from Aldi at Xmas... It was marked “game set”. Imagine my disappointment when I got it home to find not Monopoly, Snakes and Ladders, draughts etc. but bits of old meat, like pheasant, partridge and venison! Fortunately I saw this recipe and others like it…
The most traditional institution of Saville Row, the legendary H. Huntsman company, sunken to the level of clothing transvestites? How far have you fallen…
Both this video and the written version on the website are *embarrassingly* lacking in detail; it's not clarified: 1. What is meant by "tender". I was raised to understand this means cooked down to falling off the bone, pulls apart easily with a fork but the meat in the video looks quite rare at this stage 2. Whether you are meant to keep the onion and carrots with the meat throughout, discard them when you remove the whole bird, or discard them when you drain the shredded meat 3. How long you are meant to "heat the meat very slowly in the juices" or what state it should be in at the end to indicate it is ready for the next step 4. What y'all's excuse is for not recognizing "one clove of garlic" as the culinary punchline that it is. More like one clove for each serving you're meant to get out of the dish, minimum, and this one accommodates at *least* four (exact yield ALSO not specified!!). my goooodddddddd you people colonized half the world for spices the least you can fucking do is use them 5. and most egregiously, what temperature the damn oven is meant to be on for the final step. All things considered I assumed it was meant to be a warm oven (175-200°F; I would classify what happens in a hotter oven as "cooking" or perhaps even "broiling", not "heating") and that was clearly wrong. You can't bill this as a "simple recipe" and encourage folks to try it themselves at home by saying there's "nothing to be scared of" while simultaneously expecting them to have the fill-in-the-blank instincts of a top class professional chef...! Also, that is not what a casserole dish is.
Keep yer ‘air on! It’s not an instructional video, just a bit of upmarket entertainment with a dash of royalty. I’m up for most things, but that’s just a little too rich, and a bit weird.
@@callumclark3358 What is the point of publishing a recipe if not to enable people to try the recipe if they so wish? Particularly considering that they were specific about details like the brand of chutney you're meant to use to hew as close to how this guy makes it as possible?
if you replace the jacket with an ordinary black jacket you get the strollerman suit and a bowler hat can be worn with that. With the tailcoat a bowler hat just would not be proportional.
I just saw 2 pairs of plus 4s in a 2nd hand shop , not my cuppa tea , my grandad never wore these ridiculous things wen we went t shoot a couple of rabbits to eat , we were v poor & interestin thing was farmer Giles didn't want the rabbits & he didn't want anyone else to av um , selfish nasty landed classes , vile lot of control freaks
Jacket potato, beans, or tuna, free range egg mayo bit of salad , I used to buy liver, belly pork etc to make a dinner, not for all of us I know but there is some tasty food out there and it's not all expensive, cheaper than a pack of ciggies, healthier too,
Devilled pheasant!!!!!! Some of us can't afford a loaf of bread, but saying that Aldi is one supermarket that sells good quality fruit, veg, general goods, so come on, bag of carrots less than 50p, potatoes cheap as chips sorry for pun lol, sausages, chicken, minced beef, onions too r cheap, tinned tomatoes, cheese for sarnies, with pickle or tomatoes, onions, or cucumber, lots of choice ppl spend in burger shops, which is pricey, so please think what u could buy
The rice: Soaking is unnecessary, it doesn't need it because you're not making sushi or anything like that. The cooking process hydrates the rice. The only water it needs is enough to remove external starches so it doesn't become gummy/excessively sticky. You'd also want to add some salt to the rice - it's a flavour enhancer. Otherwise, it'd taste lifeless/dull/bland. The lack of ginger/shaoxing in the marinade makes it disappointing. You need a lot more ginger than that. Black pepper is a poor choice for a marinade, it infuses too much bitterness The pak choi shouldn't be eaten with its roots, it should be briefly blanched and then stir-fried using high heat. Ginger/garlic/salt/msg/soy/shaoxing are the appropriate seasonings, not sesame oil. The sesame oil would end up overpowering and tasting quite disgusting.
@@alexanderoddy4916 You have to bear in mind that there are a lot more extremes of weather in the US. If you dressed like the gentleman in this video for a shoot in the heat of an Arizona summer or the middle of a Wisconsin winter, you would be dead in a couple of hours. Consequently, the American fashion has evolved to suit the various climates, in much the same way as cricket whites have given way to more modern sportswear. Before you lament about this too much, bear in mind that traditional British shooting garb was once the pinnacle of modern sportswear. It is traditional now, but it was cutting edge back when it was developed, chosen for practical and pragmatic reasons. Tweed was the modern high-tech 'technical fabric' of its time; it was chosen because it was hard-wearing, and kept you warm even if it got wet. Just as most shooters now use over-and-under shotguns instead of side-by-sides, so too have they adopted the practical clothing of our time. There's nothing necessarily wrong with that, and it is unfair to describe them as 'scruffy'. I sometimes wear tweed and a flat cap when shooting in spring and autumn here in Wisconsin. I sometimes use a side-by-side shotgun too. Do what you like - there's room in the world for everyone.
This is one of the Funniest Videos I've seen since the Fast show ohhh Suits You Sir ! surely Questions have to be asked Sir . Thou Sir is looking Radiant throughout this video whilst sitting down . 2.03 " Your host will probably give you your peg will have suitable footing and dry " I dont have a Scooby what this Geezer is on about is he talking in Tongues ? 2.53 " This is a typical outfit to wear in August and early September where its not quite as cold " Bit of an understatement " Sir its Fucking Baking where I live in August ! 4.13 " nothing more embarrassing then your hat blowing off then the gun beside you " Ohh sir ! i beg to differ , try taking my 84 yo Aunt Enid out to the shops who's been on the prune juice diet for 2 weeks , she can fart for England ! 4.20 "the good thing about a flat cap like that it can stuffed in your pocket for Lunch" Each to their own "Sir" as an alternative have you tried a Chicken Tower meal for under 6 quid ? 100% chicken breast Fillet burger, with a hashbrown, cheese and ketchup. Crunchy, filling and delicious. With regular fries and a drink.
Did this recipe originally have egg yes I said an egg as an Ingredient? I saw this on google under hot toddy recipe and ingredients an I couldn’t believe it surely not??? 😂
