Live Stoner Chat Live Stoner Chat - Jan-Mar '23

[JP1]

I can't drag across words and highlight them.
I therefore can't spell check them!
I am constantly spell checking words, due to my dyslexia.
To keep going to google to google a word is getting old fast.
I know the techies are doing great things and I am in no way complaining!
I just wanted it noted and put on,, what I imagine is a very long list of "to do" items!
Thanks for all the hard work guys!

@Son of Hobbes has a thread going for site issues over here

https://autoflowernetwork.community.forum/threads/afn-3-0-march-2023-bugs-oopsies-why-did-you-do-this-and-other-reporting.90422/

 

[Son of Hobbes]

I can't drag across words and highlight them.
I therefore can't spell check them!
I am constantly spell checking words, due to my dyslexia.
To keep going to google to google a word is getting old fast.
I know the techies are doing great things and I am in no way complaining!
I just wanted it noted and put on,, what I imagine is a very long list of "to do" items!
Thanks for all the hard work guys!

What device are you using? Desktop? O/S?

Phone? Android/Apple?

What visual style/theme are you browsing the forum with?

 

[Son of Hobbes]

Highlight like this?

 

[Bill.de.Cat]

This batch was even better than the last. Think they screwed up and sent 6" size.

 

[Dr Fluff]

When was the last time you picked up a squirrel? The first thing it is going to do is bite you - right down to the bone.

Not if you have already shot it!

Braised squirrel, horseradish mash, sprout tops and hazelnut jus​

byThe Jugged Hare
This squirrel recipe comes from The Jugged Hare gastropub in London. Lean but full of flavour, squirrel meat suits being cooked slowly, as here in a rich red wine braise. Served with a horseradish mash and sautéed sprout tops, it would make a delicious Sunday lunch.

Ingredients​

BRAISED SQUIRREL​

• 6 grey squirrels
• 750ml of red wine
• 1/4 bunch of fresh thyme
• 1/4 bunch of fresh rosemary
• 1/2 head of garlic, peeled and cloves chopped
• 1 leek, cut into 2cm dice
• 1/2 head of celery, cut into 2cm dice
• plain flour, for dusting
• vegetable oil
• 100g of roasted hazelnuts, roughly chopped

HORSERADISH MASH​

• 4 Maris Piper potatoes, peeled and roughly chopped
• 50ml of double cream
• 50g of butter
• 1 tbsp of horseradish, freshly grated or creamed, add more or less to taste

SPROUT TOPS​

• 2 sprout tops, leaves shredded
• 1 knob of butter
• salt
• freshly ground black pepper

Method​

1
To prepare the squirrels, cut the rib bones out with sharp scissors, then cut each squirrel in half along the backbone
2
Add the pieces to a deep tray or dish and pour over the red wine to cover. Mix in a little of the thyme and rosemary, making sure all pieces of the squirrel meat are covered. Cover with clingfilm and leave to marinate in the fridge for a few hours
3
After this time, remove the squirrel and pat dry with kitchen towel. Lightly dust with flour and add to a large casserole pan with a glug of vegetable oil
4
Seal the meat quickly on all sides until lightly browned, then set aside. Add the chopped vegetables, garlic and remaining thyme and rosemary to the pan and allow to colour slightly
5
Add the squirrel back to the pan and pour in the red wine from the marinade. Allow this to simmer and reduce by about two-thirds volume, then add the chicken stock and bring to a boil
6
Meanwhile, preheat the oven to 90°C/gas mark ¼
7
Skim off any residue on the surface, then cover the pan with a tight fitting lid or a sheet of foil. Cook in the preheated oven for 4–6 hours, checking every now and again to ensure it is not drying out
8
When cooked through, the meat should fall off the bone. Allow to cool, then take the squirrel pieces out of the braising liquid and place on a baking tray and cover with foil
9
Strain the braising liquid through a fine sieve into a clean saucepan and place back on the heat. Allow to reduce down until it reaches a thick sauce consistency, then stir in the hazelnuts. Keep warm until ready to serve
10
Meanwhile, boil the potatoes in a large pan of salted water until soft, then drain and return to the pan. Mash with the cream, butter and horseradish until smooth (you may need to add a little more cream if too thick)
11
Sauté the sprout tops in a large pan with a knob of butter until slightly wilted. Season well with salt and pepper
12
Preheat the oven to 180°C/gas mark 4
13
To serve, reheat the squirrel pieces on the tray in the oven for 5 minutes, or until hot all the way through. Serve with the horseradish mash and buttered greens, with the hazelnut sauce poured over



https://www.greatbritishchefs.com/contributors/the-jugged-hare

 

[420Forever]

Who was the guy that was in the chatroom a few months ago talking about the grow room in his crawlspace that he dug out and had hidden from his wife? Anyone remember what I'm talking about?

if i remember right, that'z @Mara Cachafa .....but of course, i've been wrong before ppp

 

[Dr Fluff]

View attachment 1574680

Highlight like this?

PC Desktop

• AFN Empire (Light)
• English (US)

Thanks for the prompt reply, much appreciated!

 

[PinkyNotTheBrain]

When was the last time you picked up a squirrel? The first thing it is going to do is bite you - right down to the bone.

Like on a date?

 

[Mara Cachafa]

.

Who was the guy that was in the chatroom a few months ago talking about the grow room in his crawlspace that he dug out and had hidden from his wife? Anyone remember what I'm talking about?

The dungeon is knda empty right now. The back part lined with black vinyl is gonna be the lung room:

 

[420Forever]

.

The dungeon is knda empty right now. The back part lined with black vinyl is gonna be the lung room:
View attachment 1574682

@Blue_dreamer told ya, told ya! cookiez for meeeeee! ppp