akaShag

3 comments: 1. Awesome fishing, and I am jealous! We used to fish them in the spring on very short, ultralight rods, straight down over the gunwales. So the hookset is straight up, regardless of water depth. 2. If you like canned whities, you must try canned SMOKED whities, probably the best of all of the smoked canned fish I have done over the years. 3. If you can your fish during your trip, it would be impossible for a conservation officer to determine species and number of fish being transported. Just sayin'... that would really ruin your trip.......... Doug

Now there's a smoker load of succulence! (You ARE going to smoke them, right?) Doug

There is a big pot of Dr Doug's Healing Chicken Soup simmering away right now.........seems there is a lot of colds and coughs going around here. Doug

Shaved? What does that word mean? I think I remember doing something like that back around Y2K....

I was trying to make out any dialogue at all and could not catch a word I understood. Yes I am deaf, BUT!!!!!!!

what freakin' language are they speaking????

I was thinking those two lads looked like a couple of boiled lobsters, I'll bet that skin was tender the next day!

ask the monkey on the right.................

My favourite:

back to Brian.............. That bottom picture looks like you have Yosemite Sam on the top left corner of the plate...............

Have canner, will travel! I have a batch of steelhead fillets resting (to make the pellicle) right now, then they'll go into the smoker and then they'll be canned. Smoked steelhead in a jar if just fabulous - the canning process drives the smoke flavour into every molecule of the fish. Doug

Eating toast because>>>>>>>>>>>>>>>???????????????????????

and capon carcass makes HEAVENLY soup..........................

Capon is my absolute favourite bird, nothing even comes close to that!!!! And I would take capon over fresh fish.....................but I get a lot of fresh fish and hardly ever get capon! Doug

back to OIM With a Genz Bug, two pound test, ultralight rod and reel, and a perch eye. Three of us caught about 150 of them yesterday morning, did not keep all of them of course. Doug

$6.99 plus tax yesterday at Canadian Tire, yes it ain't cheap!

Thanks Brian, that looks and sounds very tasty indeed. So you "could" use left-over fried fish for this probably? Like I would not fire up the deep fryer for a few fillets, but I could see myself cooking more fillets than needed for a meal, and this would be a very tasty way to enjoy the left-overs. When this has happened in the past, I generally eat the cooked fillets cold, with mayo and lettuce, on a bun or a sandwich.

back to Brian.............. so.............you fried the fillets, then (?) microwaved some shredded cheese on them? And then instead of just lettuce, that is Caesar salad on the wrap? They look TASTY! Last night here it was hand-cut yukon gold french fries and fresh perch fillets done in Fish Crisp, yum yum!

Dave, you have more energy than a nuclear reactor!!!!

and some of that navel lint beef that comes in the gallon jugs?

OK back to OIM, now I need language lessons to learn how to pronounce that!

How many kids do you have, buddy!!!! And you's will eat your broccoli!!!!!

Thanks, but I am trying to avoid false advertising, no lasagne noodles went into the dish..............

Thanks for adding to my education - I had never heard of Baked Ziti until now and just googled it. I think it is closer to Lasagna than this "no-name" dish of mine. Doug

Here is a contest for guys on this thread: NAME THIS DISH OK, I quite like lasagna and if I do say so myself, I make a pretty good one but it takes a fair bit of prep time that I don't always have. So yesterday I had a one-litre jar of my canned meat and tomato sauce that did not seal in the pressure canner, so has to be kept in the fridge and eaten within a week or so. I cooked up about a third of a package of Acini de pepe pasta, mixed in the meat sauce, then put about an inch of the pasta and meat sauce mix into a loaf pan, added a layer of shredded Mozarella cheese, another inch of the pasta and meat sauce mixture, then topped it with sliced Havarti cheese and baked it in the oven for about three quarters of an hour at 350. For the last couple minutes I put it under the broiler to give me a nice cheesy crust on top. It is very tasty, and I would make it again. But it needs a name! Like Speedy Lasagna (but I don't use lasagne noodles) or Cheesy Pepe (sounds rude) or maybe OIM can give a suggested Italian name. All suggested names will be considered, except maybe "Doug's Folly" or "Loser Lasagna" or other less than complimentary handles. Any suggestions? Doug