Originally posted by greenpawn34.....just like wives.
That's what I thought but there is something in rabbits
that suck out all kinds of vitimins when you digest them,
they are vitimin vampires.
Robbie, why would someone have pet rabbits?
You can't play with them, or teach them tricks.
We have just discovered now you can't eat them and
they are too big to flush down the toilet when they die.
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Originally posted by greenpawn34Put 'em through a tree shredder...no need to do any flushing or anything else. Just stand away from the shredder though 'cause there'll be a bit of... well "stuff" coming out the back end.
That's what I thought but there is something in rabbits
that suck out all kinds of vitimins when you digest them,
they are vitimin vampires.
Robbie, why would someone have pet rabbits?
You can't play with them, or teach them tricks.
We have just discovered now you can't eat them and
they are too big to flush down the toilet when they die.
'scuse me I'm going to upchuck.
Originally posted by PBE6Indeed, and it depends on how the stew is composed. With ognons, bacon and mushrooms for instance (called grandmothers' way over here) you want a middle-sweet beer (like Chimay 6°, the red one, the blue is too strong; or Westmalle double) , whereas recipes with prunes or other fruits go better with dry and lighter versions, alcohol wise (Orval, or old dark high fermentation beers, or Rodenbach, ...). Only in cases where there is no self-caramelisation of the ingredients (as in how you make beef stew, with bread and musterd added) you would prefer a stronger and sweeter beer (Chimay blue, Rochefort, WestVleteren - if you are a lucky guy and can find one). But in the latter case, be moderate with the beer, or the caramelisation will turn everything into bitter.
Why would you add strong dark beer? Rabbit has a very delicate flavour, it's not beef.
EDIT: Hmm, looks like there are several recipes that include Trappist beers and full-bodied ales with rabbit. Whodathunk? I'll have to give it a try.
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Originally posted by PBE6The taste depends on whether it's wild or farmed, too. Wild is rather more powerful.
Why would you add strong dark beer? Rabbit has a very delicate flavour, it's not beef.
EDIT: Hmm, looks like there are several recipes that include Trappist beers and full-bodied ales with rabbit. Whodathunk? I'll have to give it a try.
Richard
Originally posted by skeeterBut Skeets can't you see the plan?
Fail - bigtime.
skeets
This is why rabbits breed like they do, so they can sacrifice millions
of themslves so eventually all humans will die and the rabbits will
take over the world.
I've heard them talking about this in their burrows.
I've seen them drawing lots to see who throws themselves onto
the next set of snares.
And Robbie has two of them in his house!!
Myxomatosis is the only answer.
Go out and buy some today and save the planet.
Originally posted by greenpawn34
But Skeets can't you see the plan?
This is why rabbits breed like they do, so they can sacrifice millions
of themslves so eventually all humans will die and the rabbits will
take over the world.
I've heard them talking about this in their burrows.
I've seen them drawing lots to see who throws themselves onto
the next set of snares.
And Rob ...[text shortened]... s house!!
Myxomatosis is the only answer.
Go out and buy some today and save the planet.