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Forum: Pentax K-3 & K-3 II
12-17-2013, 06:20 PM
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So that's why my K3 hisses at me.
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Forum: Pentax K-3 & K-3 II
12-11-2013, 04:40 PM
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Actually it is a Sanger.
Egg & Cheese Scrambled Sanger
Ingredients.
Cooking Oil Spray
1 Egg, lightly beaten
2 tablespoons Corn kernels
Chopped Chives
2 slices wholegrain bread - toasted
Spreadable Cream Cheese
Method
Spray a small frying pan with oil & heat to medium
Mix together Egg, Corn & Chives - cook until scrambled
Spread a slice of toast with cream cheese, top with egg mixture & cover with the other slice of toast.
Eat
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Forum: Pentax K-3 & K-3 II
11-28-2013, 03:33 AM
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To me it tastes similar to beef but with a stronger distinctive flavour that I know is Roo.
Cooking is the easy bit, sneaking up on one during the day is the hard part!
Roo Stew
- 2kg Kangaroo, cubed
- 2 tbsp Olive Oil
- 2 medium Onions, chopped
- 2 Garlic Cloves, finely chopped
- 2 Carrots, sliced thick
- 16 Chat (baby coliban) Potatoes, halved
- 6 Brussell Sprouts, halved
- Handful of Button Mushrooms, halved
- 2 tbsp Flour
- 750ml Chicken Stock
- 2 Bay Leaves
- 4 Sprigs Fresh Thyme (if available)
- Cracked Pepper
Brown kangaroo cubes in a little oil and set aside. Fry onions and garlic - covered for 3 minutes.
Return the kangaroo cubes along with the flour and stir through. Add stock, bay leaves and thyme. Cover and simmer gently for 1 hour. Add the remaining vegetables and cook, covered, for 30 minutes. Uncover and cook, stirring occasionally for a further 10 minutes or until sauce thickens. Season with pepper.
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Forum: Pentax K-3 & K-3 II
11-24-2013, 03:49 AM
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Surely the FA Limited Cheese would fill their frames :lol:
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