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Here in France sanglier is eaten quite a lot in the season, the golden rule for cooking the meat is "low and slow" that is because the meat is almost fat free so it will dry out and become tough if cooked at higher temperatures. Of course the other essential treatment is to marinate in lots and lots of red wine.
Take a look at this it will give you a good idea of what cuts are best .
http://www.gourmetfly.com/Cookingwildboar.html

Running strips of lard through it prior to cooking is also good. :okay:
 
Between my son and I, we now have them all including the new books which are just as much fun as the originals.

Cool :becool:

I've also got loads of the Bob & Bobette comics by Willy Vandersteen. They're really cool as well. ^_^
 

raleighnut

Legendary Member
That will probably happen today, I was working out accommodations for the camera and the like last night. I found a nice Lowe-Pro that will fit, and it has a rain cover somewhere. I also have a rack top bag that is made for photo equipment, although it is a bit long in the tooth.
There's a zip on mine that looks like a compartment but hides the (attached) raincover
 

PeteXXX

Cake or ice cream? The choice is endless ...
Photo Winner
Location
Hamtun
I've done car people...
Here's one for cat people!

614811



Some people are even both!! :laugh:
 
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