Being the second of two completely coincidentally very similar recipes.
Still the same eland shin, defrosted in water.
The recipe is from Perry’s Plate. For this one I used some stock I made a while ago, using quite a lot of green and yellow bell peppers. And I used cocoa powder instead of chocolate chips.
Again, I had to reduce the sauce at the end. I’m still a bit nervous about the slow cooker boiling dry (which I’m pretty sure it won’t) so I add too much liquid as a rule.
Being the first of two completely coincidentally very similar recipes.
The basis for all of this is some eland shin (skenkel), off the bone. I bought half an eland cow from a friend, and while having a freezer full of eland is a Good Thing (TM), we also have to eat most of it before I can fit some gemsbok in there.
To defrost the meat, I soaked in in water (with a bit of vinegar added) for 24 hours. This draws out the blood, makes the meat less “wild” apparently. Then I basically followed the standard recipe, i.e. dusted the cubed meat in flour, browned it in the black pot, stuck it in the slow cooker along with tomatoes and a bit of chili and spices and Worcestershire and so forth, and let it go all day on low.
Got home, diced some potatoes quite small, separated the sauce with a slotty spoon and boiled the potatoes in the sauce until done, then recombined the whole lot. I might have added some Maizena too.
Some time ago we were watching So You Think You Can Cook Top Chef and they were making fried chicken… sounded interesting, so we tried it.
At the moment my recipe is converging to something between My Mother-in-Law’s Buttermilk Fried Chicken and Crispy Fried Chicken.
Start with chicken on the bone. This is important. Drumsticks and thighs work for me. Salt and pepper and marinate in buttermilk for as long as you can — all day or 15 minutes if it’s all you have.
Next up, remove the chicken pieces and put them down to drain some of the buttermilk off, before dredging them in flour with pepper, salt and about two tablespoons paprika added. Next time there will be cayenne pepper in there as well. Leave the chicken in the flour for a while so that the flour absorbs the buttermilk, giving you a sort-of batter around the chicken.
Meantime, you need to heat up your oil. 170°C is what you’re aiming for. A candy thermometer is essential here — too cold and your chicken comes out greasy, too hot and you have the excitement of an indoor fire. Fry the chicken in batches, six minutes a side. I found it works to fry two pieces, turn them over and add two more pieces, remove the first two pieces, turn the second two pieces over, add two more pieces…
Put the fried chicken on a baking tray (I used paper towels, but this sticks to the chicken, next time I’ll put the chicken on a rack over the baking tray) and when all the pieces are fried, pop it into your 180°C oven for half an hour.
Meanwhile, steam your veggies, boil your potatoes, make mash.
Allie posts for the first time since end 2011, and five hours later she has 33 thousand likes on Facebook.
Because she’s fscking awesome.
The new hunting season is on us, and I still had this hunk of springbok thick flank left in the freezer from last year (crappy photo, I know). About 800, 900 grams.
Marinaded it in yoghurt overnight, then mostly followed this recipe.
Started with one large diced onion, two small grated carrots, a not-so-chili pepper from the garden, and a packet of cherry tomatoes. Added to this some chili sauce, ginger and garlic, and after it had all cooked to a bit of a mush, some extra spicy curry powder, garam masala and cumin.
Transferred the sauce to the slow cooker, added the diced springbok on top, covered with water, added peppercorns, turned on the slow cooker and walked away.
I didn’t want the curry to be too hot, it being springbok, but in hindsight I could probably have added a bit more spice.
In other news, this recipe for slow roasted pork belly sounded interesting.
Score the skin, add five spice and salt, stick it in the oven at 150°C for 2 or 3 hours over a pan of water. Crank up the grill at the end to crisp up the skin.
And while you have the grill all fired up…
Follow this recipe where you basically get hold of an eisbein, cook it for a few hours, then stick it under the (same) hot grill to crisp the skin.
Date: Thu, 2 May 2013 14:09:59 +0200
Subject: IMPORTANT INFO ABOUT YOUR RELATIVE
From: “info” <info@formic.it>IMPORTANT INFO ABOUT YOUR RELATIVE
My name is Michael Reyfields; I work with the Reyfields Investigations, a Consulting Firm in London, UK. We are conducting a standard process investigation involving a client who shares the same name with you and also the circumstances surrounding investments made by this client at HSBC Bank.The HSBC Private Banking client died intestate and nominated no next of kin to inherit the title over the investments made with HSBC Bank. The essence of this communication with you is to request that you provide us information on three issues:1-Are you aware of any relative/relation having the same surname, whose last known contact address was Madrid, Spain?2-Are you aware of any investment of considerable value made by such a person at the HSBC Bank?3-Can you establish beyond reasonable doubt your eligibility to assume status of next of kin to the deceased?It is pertinent that you inform us ASAP whether or not you are familiar with this personality that we may put an end to this communication with you and our inquiries surrounding this personality.You must appreciate that we are constrained from providing you with more detailed information at this point. PLEASE RESPOND BACK TO MY PRIVATE AND DIRECT EMAIL ADDRESS; michaelreyfieldspvtss1@yahoo.ieas soon as possible to afford us the opportunity to close this investigation.Thank you for accommodating our enquiry.Yours sincerely,Michael ReyfieldsReyfields Investigations
The new hunting season is almost upon us, and I still have a couple of hunks of springbok left in the fridge from last year. Including a whole neck.
So I found this recipe. It calls for neck chops, I had the neck whole… ah well, let’s try it anyway.
Mixed up the marinade of an onion, some garlic, 500ml red wine, didn’t have port at hand so left it out, fresh rosemary, forgot about the bay leaf, 1 tablespoon vinegar, 4 tablespoons soy sauce, some paprika — blended that all together, stuck it and the neck in a ziplock bag in the fridge. Used a tin of cranberry jelly I had kicking around, and some sugar to compensate for the extra tartness.
Removed neck from bag, browned some bacon, browned the neck in the bacon fat, removed it from the pot. 500ml of stock, the marinade, some tomato puree, bring that all to a boil, float the neck back in, oven at 180 for three hours or so. Didn’t bother with the onions, we were hungry.
Good stuff.
Don’t ditch the sauce. I ended up with quite a bit of meat left over, so I boiled two potatoes and four carrots (sliced and cubed) in the sauce, added the meat back in, and made 36 pies. They freeze well, pop ’em in the oven for half an hour, serve with chips or mash and gravy.
No, not the one we live in, but my pinball machine.
The upchucker and the 5-bank reset were not working, and the replacements have been sitting around for a while, waiting for a rainy day. Well, today was that day.
Replaced the upchucker coil with an A-4895 as per Clay’s notes* (the manual calls for an A-5194) and the fuse with a 2.5A slow-blow (again, Clay’s recommendation) and it worked about three times before the relay arc’ed and the fuse popped. I might need the pop bumper driver board modification, but I’ve been thinking about it and I don’t think it’s necessary.
SW31 tells the CPU that there’s a ball to be up-kicked, and the CPU then pulses the K relay once which kicks the ball… once. This is what the pop bumper driver board also does, except using a one-shot (74121 originally, 4538 in the Rottendog replacement) and not a CPU (well, except for the www.homepin.com solution, which uses a PIC).
My problem is that the K relay is failing, and replacing that with a modern transistor should do the job. This seems to be what’s happening here, as far as I can tell that’s a PNP/NPN pair driving the coil, the capacitor provides extra oomph locally, with the oomph held locally by the big-arse diode. It might be a hack, but I think it’s a good hack.
I also replaced the 5-bank reset solenoid, no joy. Clay (again) notes that the transistor is very likely to fail, so I replaced it with an MJ2955 I had kicking around and all is well.
Under playfield transistor on right hand side of lower playfield — this transistor is driven by a lamp (low current) output and drives the 5-bank reset coil.
* Which I downloaded way back before he went commercial. Seems one has to pay for them these days. I would. They’re really good.
