OK. Back in the Eighties I grew up on the film The Goonies, this film resonates with my childhood in many ways. If you haven't seen it, you must, it's a master class in filmmaking on many levels. For example, the character establishment in the opening sequence is just genius, with added Spielberg magic, each of the Goonies are introduced in a coincidental comedy scene as the narrative follows the Fratellis* in a getaway car chase with the police.
I'll now get to the point. The film features a disfigured man called Sloth, where in an extremely sentimental and emotional scene he shares a Baby Ruth chocolate bar with the character Chunk.
After 20 years of wondering what a Baby Ruth taste like, I managed to get my hands on one of these chocolate bars. Dog Shit Piss. Thanks Nestle, why don't you just fuck off. Cunts.
It's sometimes best to leave the fantasy as the reality never tastes as good. The chocolate was not real chocolate, like most American sweets or Candy, as they call it. It was just like a Hurshey Bar but more of an anti-climax. How are these brands so successful when they make such pointless products? I'm so angry. I really am. It's as rubbish as an HD Ready TV.
* The Fratellis are the bad guys, not the band, although the band were named after these characters
If you are bored with reading my bullshit and fancy an alternative skew on food, with a little travel thrown into the mix, then have a look at this guy.
Last week I was given a brace of pheasants from a friend. After hanging them for 7 days they were ready to cook. Plucking and gutting a pheasant certainly isn't my favourite past time, but the reward is worth it. I use a technique where I chop the wings, feet and head off with a meat cleaver, then rip the skin and feathers off in one fowl swoop. The next stage is the really dirty bit, the guts. Cut a hole just above the tail, shove your hand in and rip the shit out of it. Oh, if you can, do this outside, the smell is quite rotten. I washed the meat in a sink to remove any feathers and congealed blood. Lovely.
After going through plucking hell, I decided to try a new cooking method where I slowly cooked the pheasants in duck fat overnight. Pheasant meat can be rather dry, but the pheasant fat is grotesque, so I prefer to remove it. That's why I'm using duck fat as a replacement. I suppose my new method is a form of Pheasant Confit.
After the slow cooking I then picked the meat off the bones and made a stew with nearly a whole botty red and with game style jacket potatoes (this idea was stolen from Joy the Baker).
With the opening game of the Six Nations starting, what could be better than a few mates coming over to watch the match and scoffing a massive bowl of hearty Pheasant Stew?
England slaughtered the Welsh, so the stew tasted even more scrumptious.
