Any roadkill fans?

[JayEmm]

Last year I really got into the series "Roadkill" on Youtube, one of Motor Trend's shows. Basically follows a couple of guys as they do insane things with cheap muscle cars in the States. Should appeal to the petrolhead in most of us because most episodes feature some sort of unbelievably large V8 stuffed in something inappropriate doing burnouts.

Anyone else seen it?

 

[Barrykearley]

Badger and pheasant pie seems to be popular round here in some of the dodgier pubs !!

[Guy W Johnson]

I am a Roadkill fan!

 

 

Guy

[ramjet]

What's the story with number plates in the US?

[JayEmm]

Someone from the US should be able to explain but I think you get one annually, and you can get a "vanity" plate really cheap. They have all sorts of crap on them too, hearts and stuff. They're done by the state and I think the number plate is your vehicle tax (hence having the year on them)

[ramjet]

Ok, but that truck doesn't have any on it?

[JayEmm]

I would have to defer to the judgement of an American. I guess if you have to register in the state you live in, maybe there's a loophole that lets you pick up a car from another state and "drive it home" before getting the plate?

[ChrisJ]

On ‎14‎/‎04‎/‎2016 at 10:07, JayEmm said:

Anyone else seen it?

I have now.

I enjoyed that episode - now to watch some more.

[JayEmm]

Glad you enjoyed it, it's one of my favourite finds on YouTube and in some ways it's better than Top Gear as there's a lot of genuine mechanical stuff going on. Plus V8 heaven.

[C8RKH]

Oh, this is not what I expected when I came in to this topic.  I love roadkill and in particular where I live that means a plentiful supply of venison and pheasant, with the occasional grouse.  

Hmmmm, the pheasant is best slowly cooked in a saucepan with a bottle of red wine - it really softens the meat up, and any bones, tendons, and nuts / bolts / screws / bits of glass from the cars just fall out too. Just yummy.

Remember, the venison does not take much cooking, it's easy to over cook and spoil and if you're really lucky the meat will still be warm when you find it. Nice with a bottle of rose (does not over power the meats flavour), and while your picking up the meat, check on the roadside for some blackberries as made into a sauce they are just soooo good with the venison.

Wow, feeling quite peckish now. 

[JayEmm]

My local butcher says the best thing for tenderising Venison is a mixture of fibreglass and aluminium Andy, so you're on the right track