Happy Easter

Discussion in 'Lounge' started by KingJohn, Apr 8, 2012.

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  1. KingJohn

    KingJohn Founder Established Member

    Well if you have an easter break like the uk does :)

    Lots of chocolate eggs, they are even cheap this year ! Hot Cross buns

    hahaha well I guess some people may do that, me im eating lots of hot cross buns and hocolate eggs.

    Happy Easter all
  2. w31n3r

    w31n3r Zeropaid Irregular Established Member

    Happy Easter!

    and welcome back, it's good to see old members returning :)
  3. mfgbypooter

    mfgbypooter Super Pooper Staff Member Moderator

    Does anyone know if Jesus saw his shadow this morning?

    I sure hope not, after the early spring weather I couldn't stand six more weeks of winter.

    *
  4. Tic3

    Tic3 - Staff Member Moderator

    Your Majesty!

    The Easter Bunny stopped by this morning.

    Your Hasenpfeffer will be ready shortly.
    1 person likes this.
  5. uselesscrap

    uselesscrap shud up shuttin up Established Member

    LOL

    I love bugs bunny.
    1 person likes this.
  6. YWD67

    YWD67 YOUR WATCH DOG 67 Established Member

    lmfao!!!!!!!!!!!!!!
  7. Tic3

    Tic3 - Staff Member Moderator

    I wondered if anyone would get the reference. :smile:
  8. Drew Wilson

    Drew Wilson AKA IceCube Staff Member Moderator Contributor

    Happy Easter everyone. :smile:
  9. RACKnRAIL

    RACKnRAIL 今は知っているでしょ Staff Member Moderator

    Mmmm...I actually grew up eating that crap. I suppose I'd enjoy it with farmed rabbit, but I still have a bad taste in my mouth from eating wild rabbit 3-4 times a week. The second i got home from school and opened the front door I knew I was in trouble from the stink of it wafting in my face.

    Hasenpfeffer



    [​IMG]

    (German stewed rabbit)



    Hasenpfeffer is German for "hare-pepper," or peppered hare, and is a famous game dish in Germany. Serve it with spätzle dumplings or with boiled or mashed potatoes and blaukraut (braised red cabbage).
    4 to 6 servings

    Ingredients
    • Rabbit, dressed and cut into serving pieces -- 3 pounds
    • Salt and pepper -- to taste
    • Flour -- 1/2 cup
    • Bacon, diced -- 1/3 pound
    • Shallots or onion, diced -- 5 shallots or 1 onion
    • Garlic, minced -- 2 or 3 cloves
    • Cognac or brandy -- 1/4 cup
    • Beef broth -- 1 1/2 cups
    • Red wine -- 1 cup
    • Lemon, sliced 1/4-inch rounds -- 1
    • Fresh thyme -- 1 sprig
    • Fresh rosemary -- 1 small sprig
    • Whole allspice berries -- 4
    • Juniper berries -- 3
    • Whole cloves -- 2
    • Bay leaf -- 1
    • Salt and pepper -- to taste
    • Currant or grape jelly -- 1 tablespoon
    • Butter -- 2 tablespoons
    • Flour -- 1/4 cup
    Method
    1. Season the rabbit with salt and pepper. Put the flour in a large bowl and add the rabbit to the bowl, tossing the pieces to coat them with the flour. Shake off the excess flour and set the floured rabbit pieces aside.
    2. Add the bacon to a large pot over medium-high heat and sauté to render its fat, 3-4 minutes. Add the shallots or onion and garlic and sauté until translucent and cooked through but not browned. Remove the bacon and shallots or onions to a bowl and set aside. Reserve some of the bacon fat in the pot.
    3. Add more oil to the pot if necessary and return the pot to medium-high flame. Brown the rabbit a few pieces at a time on all sides and set aside.
    4. Reduce heat to medium, and carefully add the cognac or brandy (it may flame up). Cook until its volume is reduced by about half.
    5. Return the rabbit pieces to the pot and add the broth, wine, lemons, thyme, rosemary, allspice, juniper berries, cloves, bay leaf, salt and pepper. Bring to a boil then reduce heat to low and simmer, covered, for about 1 to 1 1/2 hours.
    6. While rabbit is cooking, knead the butter and flour together with your fingers to form a smooth dough. You will use this to thicken the sauce.
    7. When the rabbit is cooked through and tender, remove it to a serving dish. Strain the sauce through a fine sieve, discarding the solids. Stir the reserved bacon and shallots or onion back into the sauce. Add more stock or water if necessary to make about 2 cups.
    8. Return sauce to a simmer on the stove and whisk a small piece of the butter and flour mixture into the sauce and return to a simmer. Keep whisking pieces into the sauce until it reaches a nice consistency. Adjust seasoning, pour the sauce over the rabbit and serve.
  10. YWD67

    YWD67 YOUR WATCH DOG 67 Established Member

    Day late there my friend.
  11. mountain_rage

    mountain_rage Zeropaids nipple Staff Member Moderator

    Happy celebration of the biggest scam ever perpetrated by a human, the holiday known as Easter everyone. I admire Jesus with his ability to con thousands of believing his rebirth. The fact of the matter is that the guards had no idea who Jesus was, Judas probably kissed some random guy that sorta looked like Jesus on the cheek, having the guy sent to his death. Jesus then emerged and went hey everyone IM ALIVE! Creating legend, for his nasty nasty deed of sending an innocent man to death and torture.
  12. mfgbypooter

    mfgbypooter Super Pooper Staff Member Moderator

    The Nazarene never conned anyone, the con come with the founding of the religion through the roman catholic church.

    *
  13. HelenaP

    HelenaP go luath.. céanna go luat Established Member Contributor

    [​IMG]
  14. mfgbypooter

    mfgbypooter Super Pooper Staff Member Moderator

    come?

    came.

    I know it's only a jack off's worth of difference, but timing is everything when you are dealing with religious nutters.

    *
  15. moneoa

    moneoa Vita!!!!!!! Staff Member Moderator

    That's what she said lol you know...Mary Magdaline

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