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All / General Furry Art
Species Dog (Other)
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I'm not really a furry. I got into drawing furry art through trying to take an interest in an ex's hobbies.
However, the ex is an ex now, but I've decided to stay. I've scrapped the zeminor polar bear which was basically my ex's fursona.
Now I wanted something personal to myself.
I work with open food and I draw furry meat to order, so the butcher part was obvious. I'm loyal, devoted, smart and obedient... so a dog fit the bill. I'm also small and feisty. It's not the size of the dog in the fight, its the size of the fight in the dog, and Jack Russells are ferocious little ankle biters!
So, anyone up for a large, chunky order of horseflesh, or maybe you want a red-hot, juicy, steamy hotdog for your bun? Or perhaps you'd like your character beefing up? Any butcher will tell you that the fat is where the flavour is at! ;D
However, the ex is an ex now, but I've decided to stay. I've scrapped the zeminor polar bear which was basically my ex's fursona.
Now I wanted something personal to myself.
I work with open food and I draw furry meat to order, so the butcher part was obvious. I'm loyal, devoted, smart and obedient... so a dog fit the bill. I'm also small and feisty. It's not the size of the dog in the fight, its the size of the fight in the dog, and Jack Russells are ferocious little ankle biters!
So, anyone up for a large, chunky order of horseflesh, or maybe you want a red-hot, juicy, steamy hotdog for your bun? Or perhaps you'd like your character beefing up? Any butcher will tell you that the fat is where the flavour is at! ;D
Category All / General Furry Art
Species Dog (Other)
Size 594 x 635px
File Size 92.7 kB
well there's the problem, you cook meat in a pan not a pot.
I kid, I kid, I've learned a fair bit and have improved a lot. My most recent big hit was Fish 'n Chips, with a beer batter, served with sherry vinegar and lime juice. I received a compliment that made me extremely proud of my work that day.
I kid, I kid, I've learned a fair bit and have improved a lot. My most recent big hit was Fish 'n Chips, with a beer batter, served with sherry vinegar and lime juice. I received a compliment that made me extremely proud of my work that day.
if you can pay the air fare from Canada to Britain, and as for species specific genocide, well things are improving for the cod hereabouts, Cape Cod has cod again, if smaller then before.
Side note: the compliment was from and elderly gent who moved here from Britain, "I haven't tasted A fish 'n Chips this good since I left."
heh and as for cooking a little trick for you when it comes to steak keep it on one side until you see one blood drop on top for rare before you turn it, when you let it go for a little more and see more blood on top you'll have medium, and for well done wait till the tip for medium, but after turning it let it sit longer.
Also don't use margarine, use butter.
Side note: the compliment was from and elderly gent who moved here from Britain, "I haven't tasted A fish 'n Chips this good since I left."
heh and as for cooking a little trick for you when it comes to steak keep it on one side until you see one blood drop on top for rare before you turn it, when you let it go for a little more and see more blood on top you'll have medium, and for well done wait till the tip for medium, but after turning it let it sit longer.
Also don't use margarine, use butter.
lamb is something I only like sometimes, but speaking of berries a nice Filet of Deer roasted in it's own juice and served with a Current sauce. Home Fries, with Oregano added, and some Glazed Carrots and Parsnips (glazed in maple syrup that is)
I think it is becoming food porn, I'm not about to object you?
I think it is becoming food porn, I'm not about to object you?
Hell no :'D
I grew some heritage variety carrots once; purple haze. Lovely rich purple carrots with an orange core. If you boiled it in a pan it turned the water blue with all the anthocyanins from the flesh. If you boiled it in a pan with sweetcorn, the pointy ends of the kernels absorbed the blue so each kernel faded from yellow through green to blue. It was like tye-dye sweetcorn!
I grew some heritage variety carrots once; purple haze. Lovely rich purple carrots with an orange core. If you boiled it in a pan it turned the water blue with all the anthocyanins from the flesh. If you boiled it in a pan with sweetcorn, the pointy ends of the kernels absorbed the blue so each kernel faded from yellow through green to blue. It was like tye-dye sweetcorn!
like when I cooked some yellow beets with some red ones, boiled them, the outside of the yellow beets turned red, faded through red/orange, into yellow cores, looked awesome on the plates.
Or when we boiled three red cabbages, added vinegar to one, baking soda to another and left the third, the vinegar one stayed red, the one just in water went blue and the baking soda one became green.
Or when we boiled three red cabbages, added vinegar to one, baking soda to another and left the third, the vinegar one stayed red, the one just in water went blue and the baking soda one became green.
Omg! Trippy veg! I love growing freaky old varieties of funky-coloured veg. I've grown black cherry tomatoes, yellow ones, stripey ones, oh and a few funky old varieties of potato. I grew Mr Little's yoltham gypsy potato; it's the only tri-coloured potato variety. The skin is whiteish brown but heavily splashed with red and dark purplish blue. The flesh inside is different colours too. They'd have made some funky looking potato chips.
Have you ever watched any cooking programs by Heston Blumenthal? He is like a real-life Willy Wonka who goes absolutely nuts with crazy food science. He actually made fruit wallpaper that you could lick! You should see if you can get ahold of episodes of Heston's Feasts; his Alice In Wonderland episode was crazy!
Have you ever watched any cooking programs by Heston Blumenthal? He is like a real-life Willy Wonka who goes absolutely nuts with crazy food science. He actually made fruit wallpaper that you could lick! You should see if you can get ahold of episodes of Heston's Feasts; his Alice In Wonderland episode was crazy!
I may have to check it out, Myself I tend to stick to older classics, I focus less on the awesome decoration then some, and focus on making something really good. Today I'm doing a good old fashioned Cabbage soup, Cabbage obviously, nice chunks of tomato, cracked peppercorns, replacing some of the butter with bacon grease, and bits of bacon in the soup.
Not fancy, but real good food.
Not fancy, but real good food.
Oh of course, when it comes to food I'm most interested in it as a form of sustenance. However, I do like to be entertained and awed by the furthest reaches of the cullinary galaxy. I'm also big on my strange historic recipies that time forgot. Like multi-bird roasts and sussex pond pudding.
Something I've always wanted to try is real wild mushrooms. There are so many edible wild ones in all kinds of crazy shapes that I'd love to try! I am adventurous by nature though. I've eaten crocodile and scorpion for novelty value.
I love cabbages. Can't beat a nice savoy cabbage and that cabbage with bacon soup sounds DIVINE! I just got out of work at 10pm, rode the motorbike home in the wet and cold... now some unfussy hearty comfort food like that sounds just the ticket. Mmm winter eating!
Something I've always wanted to try is real wild mushrooms. There are so many edible wild ones in all kinds of crazy shapes that I'd love to try! I am adventurous by nature though. I've eaten crocodile and scorpion for novelty value.
I love cabbages. Can't beat a nice savoy cabbage and that cabbage with bacon soup sounds DIVINE! I just got out of work at 10pm, rode the motorbike home in the wet and cold... now some unfussy hearty comfort food like that sounds just the ticket. Mmm winter eating!
agreed, wasn't a big hit, but then again compared to the friday veggies soup (with everything that won't last the week-end in it) what really is?
just means I got 2L for free instead of one so no biggie.
And it is Amazing, I don't boast about many things, but I feel I have the right to say I make Damn good soup!
Heh not simply with bacon, but using the bacon grease to cook the garlic, onion, and cabbage in, really helps negate a lot of the bitter, good beef broth for the liquid, crushed tomatoes and some of their juice, cracked peppercorns, add a little salt and some Worcestershire sauce, mmmmmmm...
Winter soup at it's finest, piping hot, and making the whole kitchen smell good (no mean feat what with all the other things being cooked.)
just means I got 2L for free instead of one so no biggie.
And it is Amazing, I don't boast about many things, but I feel I have the right to say I make Damn good soup!
Heh not simply with bacon, but using the bacon grease to cook the garlic, onion, and cabbage in, really helps negate a lot of the bitter, good beef broth for the liquid, crushed tomatoes and some of their juice, cracked peppercorns, add a little salt and some Worcestershire sauce, mmmmmmm...
Winter soup at it's finest, piping hot, and making the whole kitchen smell good (no mean feat what with all the other things being cooked.)
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