akaShag

But to make those fried patties, did you mix it with some mashed potatoes and etc, like fish cakes? Doug

And what might they be, Brian? Doug

Good news.

I "always" cook a ham for Easter, but I did not have one in the freezer and wasn't going out for groceries AGAIN........ So I found a pair of wild turkey breasts from last spring. I had wrapped them very well and there was no freezer burn at all, thankfully. I brined them in an apple juice marinade (apple juice, water, salt, sugar, rosemary, garlic) for almost 24 hours, then rinsed them offm, wrapped them with bacon, and into the smoker. Two pans of apple wood chips, just a bit over two hours. But the internal temp of the breasts was only 120, so I finished them in the oven. They were OK, but I would have preferred ham and scalloped potatoes.

Impossible pie is a Bisquick-based recipe with either broccoli or asparagus, diced onion, shredded cheese and baked in the oven. It is delicious. My recipe: Doctor Doug’s Broccoli (or Asparagus) Impossible Pie 1 good-size head of broccoli, cut into bite-sized pieces OR about a pound of asparagus, woody ends broken off and discarded, then cut into pieces 2 cups shredded cheddar cheese 2/3 cup chopped onion 1 1/3 cup milk 3 eggs 3/4 cup Bisquick (packed down) see note 2. 1/2 tsp Hy’s seasoned salt 1/4 tsp pepper Preheat oven to 400 F. Mix the broccoli, the cheese and the onion in a greased pie plate (or 2 pie plates, usually, see note 2). Beat the eggs, milk, Bisquick and S&P until smooth, pour over the broccoli/etc. Bake 25-35 minutes until cooked. My batch always ends up too big for one pie plate so I make two. I use whatever comes as a "head" of broccoli in the grocery store, usually two to three heads of course, using both the flowerlets and most of the stalk, down to about the last inch and a half, which is too tough and stringy. I use less cheese than the recipe calls for, and never top it at the end with more cheese. I always use more Bisquick than the recipe calls for, and the batter is still about the consistency of pancake batter. I find it takes longer than 35 minutes, usually closer to 45 minutes, but I keep a close eye on it. It is cooked when you can put a skewer or toothpick or similar into the pie and it comes out clean. The top should be a nice golden brown. You can make the recipe with asparagus instead of the broccoli, but do include the onion whether you use broccoli or asparagus, it really adds a lot of flavour. Indeed, I like the asparagus better than the broccoli. Bon appetit! “Doctor” Doug Notes from April 2020: Pre-heat the oven! This is important!!! A better cooking pan is a rectangular cake pan, just make a bit more of the batter. The end product is nicer and it doesn’t over-flow the rim and make a mess. Italiano shredded cheese also makes a very nice flavoured pie.

Two nights ago, BBQ venison steaks and corn bread, both of which I did photograph, and Asparagus Impossible Pie, which I neglected to photograph. The venison are bottom round steaks at the bottom of the pan, and loin steaks at the top, cooked nice and rare.

Turnips, rutabaga, parsnips, beets, brussel sprouts, cabbage, all spawn of the devil. Good food for pigs....🙄 Vegetables are what FOOD eats.

I also hate turnip............ .........and don't care for split peas......

Thanks Brian. I see that I have only eaten two of the four "must eat" NF dishes on that link. I'd just as soon have a root canal as eat anything with cabbage in it, so Jiggs Dinner is out the window, but I liked fish and brewis, and I liked bakeapple jam. Now to try some toutons! Funny I never saw any word of them when I was in NF for three weeks last summer. And my late mother-in-law (from NF) never mentioned them that I know of either. You learn something new every day............. Doug

I just watched that video, very interesting, but I can't for the life of me catch what she calls the bread fried in the pan. It sounds like "troutin" to my ears, but I know that troutin is fishing in a brook. Brian, what is she saying?

Steelies not in the river mouths yet, Brian? I guess they open inland on the third Saturday, same as ever? That was an annual religious holiday for me for years, right up there with the first Monday in November and what used to be the last Saturday in June..........

Excellent deal smitty! And a top quality product. Mine is a Lagostina, also bought at CTC on sale years ago. Doug

Pleased to oblige............ MARCEL’S BANNOCK RECIPE 2.5 CUPS ALL PURPOSE FLOUR 5 TSP BAKING POWDER 0.5 TSP SALT 2 TBSP WHITE SUGAR 3 TBSP LARD 1 CUP WATER Combine dry ingredients, mix well, add lard and work it to form fine crumbs. (Use two table knives to “cut” the dough for this.) Add water a bit at a time, stir and knead. Fry in a cast iron frying pan with enough oil (or lard) to keep it from sticking. Start the pan on high and reduce immediately to medium. Bannock is cooked when it is golden brown. This dough can also be shaped into a thick string, wrapped around a green stick, and cooked over an open fire. Serve warm. For inquiring minds, Marcel is an old buddy, and this is a hunt camp and fishing camp favourite for decades. After I made the dough, I turned it onto a sheet of lightly floured parchment paper to do the final kneading, and division of the dough into four parts. It made it easier to work with, and I transferred the four part loaves into the frying pan straight off the parchment paper. Doug

So it has been many moons since I made bannock, and I always cooked it in a cast iron fry pan, or wrapped it around sticks and roasted it over a camp fire. But my only cast iron fry pan here at the house is a twenty-inch, twenty-pound monster, and I don't put it on my glass stove top. So I gave it a try with a non-stick fry pan. It worked out just fine, although I think cast iron would have given me a more golden baked look. Anybody want the recipe, I am happy to provide. It was VERY tasty, even if I do say so myself. Doug

No worries Cliff, I can do a google search.

Cliff, did you cook that from scratch, no starter? If yes, please post a recipe and how-to. Doug

Works until you lose electricity............which is why I can stuff...........

The whole meat and ground meat recipes produce a canned product like cooked meat/ground meat and is NOT CURED. The salt in them is simply for flavouring - you can absolutely can the meat without salt. Sausages may or may not be cured, but in general I would only can fresh sausage, not prepared sausages. And of course bacon is cured. What you put into the jars is basically what you get out of them but of course it is cooked, and sealed. BTW all of the recipes are my own, and by all means experiment to get the flavours YOU want.

This one still makes me giggle. It still boggles my mind that I can open a jar and be eating excellent bacon in a few seconds. Note this is for side bacon, not back bacon. CANNED BACON Buy premium bacon to make this. A 5 kg/11 lb box is about right for a canner load. Lay the strips of bacon on aluminum foil, or parchment paper, on cookie sheets in a single layer. Clean-up is about the same for foil and for parchment paper, but the latter is wider and covers larger pans better. Cook the bacon in the oven at 375 for about 20 minutes per pan, until just about fully cooked but not crispy. Cooking bacon in the oven keeps the slices nice and flat. Drain the slices of bacon on paper towel and allow to cool. Take about 24” of parchment paper, cut off the top 2” or so, and lay bacon strips side by side (some overlap is OK) to about the 21” mark or so. The strips should be about ½” shorter than a 500 ml Mason jar, so trim to length with a knife. At this point, with the bacon laid out flat, you can brush it with maple syrup or other flavourings. Fold the parchment paper top and bottom over the bacon, then roll it tightly towards the paper end. It should fit snugly into the (wide mouth!) Mason jar – if it is too tight remove a slice or two, if it is too loose add a slice or two. Take the off-cuts and place them in a shallow jar like a salmon jar that will fit on top of the 500 ml jars in the canner. These pieces, NOT in parchment paper, will be used as bacon bits or whatever. Process the jars at 10 lb pressure for 90 minutes. The jars should seal with no problems, and when cooled off there will be a bit of bacon fat in the bottom of the jars. To use the bacon, open a jar and it can be eaten directly or warmed in the microwave for a few seconds and then eaten like regular cooked bacon. My first batch lasted just fine for over three years in my pantry. It’s DELICIOUS!

CANNED SAUSAGES This recipe works both for breakfast sausages and larger sausages, both types in casings as opposed to loose sausage meat. Lay the sausages on aluminum foil, or parchment paper, on cookie sheets in a single layer. Clean-up is about the same for foil and for parchment paper, but the latter is wider and covers larger pans better. Cook in the oven at 375 for about 10 minutes per pan for the smaller ones and maybe 20 minutes for the larger ones, until just about fully cooked – less so for the smaller ones. Drain the sausages on paper towel and allow to cool slightly. Pack as many sausages as possible into each jar, then fill the jars to within about an inch of the top with boiling water. Clean the jar mouths with a damp paper towel, put on the snap lids and rings, and into the pressure canner. I used 250 ml jars for the breakfast sausages and 500 ml jars for the bigger ones. If the sausages are too long for the jars, cut off enough to give about a half-inch clearance at the top of the sausages. You can add these chunks to the jars by pushing them down with a wooden spoon or similar in the air spaces between sausages. Process the jars at 10 lb pressure for 90 minutes. The jars should seal with no problems, and when cooled off there will be a layer of fat at the top of the jar contents. To use the sausages, open a jar and they can be eaten directly or warmed in the microwave for a few seconds and then eaten like regular sausages. The breakfast sausages sampled so far tended to be a bit over-cooked, so another time I would make sure they are not fully cooked when they go into the jars. The time provided above is based on that correction.

And one for canned ground beef or deer, would work for moose for sure. Not sure if I would try it with ground pork, there is a good chance the fat would seep up the sides of the jars and interfere with the seal. For that same reason you want lean or extra lean ground beef, and of course ground venison is always very lean. Note this recipe starts by BOILING the meat in a stock pot first. CANNED GROUND BEEF OR VENISON Take the ground meat and crumble it into a big stock pot. It takes about a pound of ground meat to fill one 500 ml Mason Jar. Season the meat with seasoning salt, garlic powder, onion flakes, whatever. Cover with water and boil, for about twenty minutes until the meat is cooked and no longer pink. With a slotted spoon ladle the meat into clean 500 ml or 1 litre jars, leaving a solid inch for head space. Add ¼ tsp (500 ml) or ½ tsp (1 l) seasoning salt on top of the cooked meat. Boil some beef broth (or water) and fill the jars to within an inch of the tops. Wipe jar mouths with a clean cloth and seal with a snap lid and sealing ring. Process at 10 lb pressure. 75 minutes for 500 ml jars, and 90 minutes for 1 litre jars. Note: The broth and remaining ground meat in the stock pot make an excellent base for a soup!

I am happy to share recipes. ALL of mine are for use in a pressure canner, not a hot water bath. Here is one that works for deer or moose, or of course beef: CANNED MOOSE OR DEER Start with good clean boneless lean meat, nothing shot-damaged and no fat at all. Cut into chunks of about an inch, and season with seasoning salt, garlic powder, and anything else you like, for example Montreal Steak Spice. Place RAW chunks into 250 ml or 500 ml clean jars, topping each jar with a quarter teaspoon of seasoning salt per 250 ml. Press firmly on the meat so there is little to no air in the jars. Leave about a half-inch of head space, put the lids and sealing rings on the jars, and process for 90 minutes at ten pounds pressure. The meat forms its own liquid in the pressure canner. Jars are good for at least two years.

I have been pressure canning for decades. I did start with salmon and trout, but have canned goose, duck, moose, deer, chicken, turkey, ground meat, meat sauce (like pasta sauce), sausages, side bacon, ham, tomatoes, green and yellow beans, carrots, apples, applesauce, lasagna, soups (but not with noodles), and probably other stuff I am not remembering. I probably would not can vegetables again, I can buy better canned veggies than I can make myself. I use the All American canner with the metal to metal seal and dial gauge, but a smaller size than the one in the top photo. Other than replacing the top rubber over-pressure plug a couple times, it has been maintenance-free.

RIP John. Fair winds and following seas.