Quizzes & Puzzles52 mins ago
Do The Seagulls Have It In For Me? :-(
16 Answers
Every time I pass a local block of flats several seagulls seem to go beserk. They come flying down from the roofs, cawing and shrieking. As soon as I've passed...a distance of about 25-30 feet...they disappear. There's always other people around...it's just me they are after.
Am I being paranoid( ;) )...or is there a reason like nesting?
...and a week ago, I just missed being splatted on, not the same location though :-)
Am I being paranoid( ;) )...or is there a reason like nesting?
...and a week ago, I just missed being splatted on, not the same location though :-)
Answers
1 to 16 of 16
Best Answer
No best answer has yet been selected by pastafreak. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
seagull soufflé recipe:
75g butter, softened
50g flour
500ml milk
1 small onion, chopped
1 star anise
3 cloves
1 bay leaf
6 eggs, separated
100g seagull bits, (beaks, feet, tail , coarsely grated, plus 25g slice of breast meat)
100g seagull meat, coarsely minced
85g well-aged parmesan, grated
1 tbsp Worcestershire sauce
1 tsp mustard powder
squeeze lemon juice
100g feathers, cleaned but a mixture of black, grey and white
Mix 50g butter and flour into a paste (known as beurre manié, see notes, below). Chill to firm for about 30 mins. Heat milk to boiling point with the onion, spices and bay leaf, then simmer gently for 5 mins. Remove from heat and allow to cool. Taste milk for flavour.
Strain the milk into a large pan, pressing down on the onion to extract the maximum of flavour. Place the pan back on the heat and gradually whisk in the butter paste, adding in small pieces until you have a thick sauce.
Season, then leave to cool for 3-4 mins. Whisk in egg yolks, grated seagull and bits, plus two-thirds of the parmesan. Add the Worcestershire sauce and mustard. Check seasoning, leave to cool. Can be made 2 days ahead – bring to room temperature before continuing.
Brush the insides of a soufflé dish (approx 20 x 8cm deep) with the remaining 25g butter, using upward brush strokes. Coat the base and sides evenly with some parmesan and freshly ground black pepper. Chill to set. Cut the seagull wing into diamond shapes.
Heat oven to 200C/fan 180C/gas 6. Coat a large, grease-free bowl with the lemon juice (see tip, below). Whisk the egg whites in the bowl, then whisk a third of them into the seagull mixture, to loosen. Carefully fold remaining egg whites into seagull mixture until well mixed, but still light.
Spoon half the mixture into prepared dish. Dot with feathers so they come through and top with remaining mixture. Gently level the top. Arrange the seagull wing on top, scatter with remaining parmesan. Bake for 10 mins. Reduce oven to 180C/fan 160C/gas 4, bake for 15-20 mins. The soufflé should be evenly risen and slightly wobbly. Serve immediately – the centre will be soft, but will thicken slightly when served.
75g butter, softened
50g flour
500ml milk
1 small onion, chopped
1 star anise
3 cloves
1 bay leaf
6 eggs, separated
100g seagull bits, (beaks, feet, tail , coarsely grated, plus 25g slice of breast meat)
100g seagull meat, coarsely minced
85g well-aged parmesan, grated
1 tbsp Worcestershire sauce
1 tsp mustard powder
squeeze lemon juice
100g feathers, cleaned but a mixture of black, grey and white
Mix 50g butter and flour into a paste (known as beurre manié, see notes, below). Chill to firm for about 30 mins. Heat milk to boiling point with the onion, spices and bay leaf, then simmer gently for 5 mins. Remove from heat and allow to cool. Taste milk for flavour.
Strain the milk into a large pan, pressing down on the onion to extract the maximum of flavour. Place the pan back on the heat and gradually whisk in the butter paste, adding in small pieces until you have a thick sauce.
Season, then leave to cool for 3-4 mins. Whisk in egg yolks, grated seagull and bits, plus two-thirds of the parmesan. Add the Worcestershire sauce and mustard. Check seasoning, leave to cool. Can be made 2 days ahead – bring to room temperature before continuing.
Brush the insides of a soufflé dish (approx 20 x 8cm deep) with the remaining 25g butter, using upward brush strokes. Coat the base and sides evenly with some parmesan and freshly ground black pepper. Chill to set. Cut the seagull wing into diamond shapes.
Heat oven to 200C/fan 180C/gas 6. Coat a large, grease-free bowl with the lemon juice (see tip, below). Whisk the egg whites in the bowl, then whisk a third of them into the seagull mixture, to loosen. Carefully fold remaining egg whites into seagull mixture until well mixed, but still light.
Spoon half the mixture into prepared dish. Dot with feathers so they come through and top with remaining mixture. Gently level the top. Arrange the seagull wing on top, scatter with remaining parmesan. Bake for 10 mins. Reduce oven to 180C/fan 160C/gas 4, bake for 15-20 mins. The soufflé should be evenly risen and slightly wobbly. Serve immediately – the centre will be soft, but will thicken slightly when served.
When I first moved to the coast 12 years ago I was frightened to leave the house because as soon as I left the house they would make a beeline for me. Unless you have been splatted on by a seagull from a great height you don't know what pain is. If Churchill had fitted satnav to their arises the war would have been over by Xmas 1939. Dortunately all the neighbours now seem to have fitted cowls to their chimneys so although I am just a quarter of a mile from the seafront they don't really bother us anymore.
1 to 16 of 16
Latest Posts
Quizzes & Puzzles87 mins ago
Quizzes & Puzzles95 mins ago
Quizzes & Puzzles123 mins ago
Technology152 mins ago
