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akaShag

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  1. cooking thread...

    in Non-Outdoors Open Discussion

    Posted

    1 hour ago, bigugli said:

    One week til Christmas day and the kitchen now kicks into overdrive. Pulled pork simmering in the slow cooker, while I finish cleaning up today's baking assignment, traditional shortbreads. Tommorrow will be a stack of mini pizzas for the  grandchildren and their friends.

    Thanks for the reminder!  I think I have a couple pork butt roasts from a Tamworth hog half that I bought this fall.  Pulled pork, gotta love it!!!!!

     

    Doug

  2. cooking thread...

    in Non-Outdoors Open Discussion

    Posted

    8 hours ago, Old Ironmaker said:

    Bruce,

    Hey even Mom and Dad stopped making the Salsa as you call it, we still say Succo from the cans about 40 years ago. There was no one at home to fill the garage with bushel baskets of Romas, let alone carry them downstairs and help with the canning. Was that stuff any better? You bet your bottom Lira it was. I would commit a crime if I could get my hands on a few Mason jars or the old glass pop bottles of it. It was called conserva pronounced con-sair-va. Do the math, a minimum of 5 jars a week X 52 just for Sunday succo, minimum 260 jars a year. Now at 90 and 86 they don't own a frying pan or a pot in the little apartment at the retirement residence and it doesn't bother them a bit. They have been out to dinner more in the last 4 years than in the previous 60, for sure. They ask." Nice here, how long has this place been here?" "Oh I don't know Mom, I've been coming here for more than 40 years." Going out to dinner was just not part of life for them. Time to relax now, they earned it.

    That is just fabulous!

     

    My folks are still living also, and are in a retirement residence.  But they are both foodies and they do the odd bit of cooking (and freezing) so they can still have some of their favourite things.

  5. cooking thread...

    in Non-Outdoors Open Discussion

    Posted

    oh, the deer liver was FABULOUS even if I do say so myself.  I cut it as thin as I can, using a filleting knife, then soak it in milk.  Pour off the milk, lay the slices out on a cookie sheet, dust with seasoning salt and garlic powder, then shake in a bag of flour.  Get a pan of canola oil piping hot and lay the slices in there, maybe a minute a side, tops.  Drain on some paper towels, and pig out!!!!  Smothered in vidalias, sliced thin and sauteed in bacon fat, man oh man!!!

     

    <<<<<BURP>>>>>>>>

  6. cooking thread...

    in Non-Outdoors Open Discussion

    Posted

    Tonight it will be deer liver pan-fried in bacon fat, plus sauteed Vidalia onions and mashed potatoes.  This will be my fourth meal of deer liver this fall, yeehaw!!!  And I still have another package or two in the freezer, plus one heart.

    And some of my hunting buddies don't eat "GUTS!"  There's more for me...........;)

    Doug

  7. cooking thread...

    in Non-Outdoors Open Discussion

    Posted

    OH MAN, Spiel, that stuffed turkey breast looks AWESOME.  I just ate and it makes me hungry looking at it!!!!!

     

    OIM please ask your wife if you have had cardamon SEEDS for flavouring, it is not as intense as ground cardamon.  If I am roasting a chicken or turkey I put three or four whole cardamon seeds on and in the bird before roasting.  I love the taste, but yes if a dish has GROUND cardamon in it, that is pretty over-powering.  I think it is used in a lot of Indian dishes where spices can be a lot more pronounced.

    And Rick please save me some moose balls, I love them!

    Doug

  8. cooking thread...

    in Non-Outdoors Open Discussion

    Posted

    Oops, forgot to answer you OIM about why I pick out the seeds.  If you bite into one, the flavour is pretty intense.  It's not hot, or particularly unpleasant, just powerful.

    And in my case I cook off the rabbits in broth, take the meat out to cool, and strain the broth, so I can easily take out the seeds and any bones that happen to come off the carcasses when they are cooking.  Then when the meat is cool I take it off the bones and add it back in to the stew.  But I have missed the odd seed over the years in various dishes....:rolleyes:

  9. cooking thread...

    in Non-Outdoors Open Discussion

    Posted

    1 hour ago, jerpears1 said:

    Actually I've got a question for all y'all out there.

    I've gotten quite good at cooking from scratch recently but I have found that no fish on the market replaces the sweet taste of Ontario caught fish. Specifically perch. I know there is the occasional place that I can find walleye (way over priced) and if I'm ever down Port Dover way I usually stock up, but has anyone found anything that comes close to matching that silky buttery taste of perch?

    It has been years since I bought fish, BUT I did from time to time buy sole fillets and they were pretty good as a perch substitute.  I have no idea if sole is till sold and if so how much it costs.  I used to buy them frozen in a brick (like a small container of ice cream, kind of thing.)  The fillets were of various sizes and probably vacuum packed, I don't recall.

     

    BUT!!!  Next year in the soft water season, try targetting bluegills and pumpkinseeds, they are delicious!!!  And you can keep a goodly number and do no harm to a body of water.  There are limits now, in some areas at least, but the limits are very liberal.  Freeze the fillets in water for use all year.

     

    And rock bass are also very tasty, but they go mushy immediately if not placed on ice - plus the rock bass here in Southeastern Ontario have more contaminants per ounce than any other species.  So I quit eating them........

  10. cooking thread...

    in Non-Outdoors Open Discussion

    Posted

    25 minutes ago, manitoubass2 said:

    Don't try crappie lol

    I'm with you there Rick!

     

    back to OIM, you can buy whole cardamon seeds in bulk at The Bulk Store, a couple dozen will last you a year probably and they are not expensive.  GROUND cardamon is a very over-powering spice and I practically never use it.

     

    Doug

  14. These new COLOURS

    in General Discussion

    Posted

    OK I have been away for a while.  This happens a lot when I get distracted by things like long trips and hunting seasons.;)

    How come do we now have these dark colours on the site, that I can hardly read the words and stuff?

    No, this is NOT a complaint, I am HAPPY to be here, just wondering what, if anything, I can maybe do so I can read the posts better and not squint at the dark backgrounds. 

     

    Doug

     

  23. Bushnell Customer Service

    in General Discussion

    Posted

    I have had a number of dealings with Bushnell service over the years, and always positive. Most recently (last month) I asked if they could find a set of scope adjustment knob caps for an OLD Bausch & Lomb scope. Yes, indeed, and FREE!

     

    I have also had exceptional service from Burris, including stuff that was my fault, all repaired or replaced for FREE.

     

    The ONLY time I asked Leupold for a warranty repair it was turned down (and I know the guy at Korth!)

     

    Doug

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