akaShag

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

Pickled fish, yeah right. I was in North Norway, and breakfast was pickled herring (aka rollmops), with eggs hard-poached in fish oil. I just had a (VERY STRONG) coffee.............

Very interesting indeed. I don't actually eat pickled ANYTHING except capers - no pickled cucumbers, beets, eggs, fish (rollmops), sauerkraut, etc etc. And I have only eaten pickled capers with smoked fish, which I do enjoy. Who says you can't teach an old dog new tricks! Doug

back to Spiel............. CAPERS! Like pickled capers, that I might serve with smoked fish? I never thought of them as a soup ingredient. When you bite into one in the soup, does it give you that sweetish pickled taste, or does it just blend in with the other flavours? Like I use whole cardamon seeds in my turkey and chicken soups, but always discard them with the bones. If I miss the odd one (which I do), the taste when I bite into them is always a surprise, and not altogether a pleasant one............. Doug

Something like tonight's dinner here, fresh perch and hand-cut french fries, all deep fried of course. <<<<<BURP>>>>>

I just happen to keep a Mason jar of bacon fat in the fridge myself. Don't forget about FRIED ONIONS in bacon fat! And FRIED POTATOES in bacon fat!!!! I admit, for a big pan of either I also add some margarine or olive oil, or whatever, as the bacon fat can't take the heat all that long before it starts burning............ When you catch those fish, put them in the freezer to smoke them later! (Unless they're perch..............then you could freeze them for a chowder)............I want to see what the secret BUSBOY recipe looks like! Doug

I would have if I could have but completely missed this post. Guess I have been hanging out to much on that "COOKING" thread! And GOOD ON YOU for putting up those trips! Doug

Well, look what happens when I don't pay attention to the board for a bit.............. I didn't even get a chance to do some sniping............ Guess I missed it.............. Doug

I figured that but wanted to make sure. Thanks for the call-back. Doug

What do you do with the bacon and/or bacon fat? Doug

My reply was perhaps a bit short. Rouladen is delicious, and your recipe looks fabulous. But I would use a lesser cut of meat to make it. I believe the usual meat is flank steak, or eye of round. From M2B2's photos it looked like he had moose loin, and as I remarked earlier, that's the best of the beast. Anyways, I did not intend to give offence and apologize if I did. Doug

I would not be making rouladen (or any other similar dish) with loin meat.....................as M2B2 says, you want to taste that meat, and it's the best of the beast. JMOYMV............... Doug

Good. We'll use your 1 litre jars, snap lids and rings. While we are snacking on fresh walleye fillets.............

Have canner, will travel.

You need to save about fifteen pounds of moose for us to can in August!

The maple syrup was a suggested addition by one of the hunt camp guys, first time he made my recipe. Then I tried it, and even though it is only a quarter-cup it adds nicely to the flavour. Yes this recipe is all my own, I just kind of thought about what flavours would go well with goose leg meat. The cardamon seeds are strained out with the meat, and discarded along with the bones. I have on occasion missed a seed and there is an intense burst of flavour when one bites into it: not completely unpleasant but highly surprising. I also use the Campbell's broths in some of my soups. I buy the 900 ml tetra packages when they go on sale, same as you. When I first hunted geese with this gang of guys up north of Cornwall, they only kept the breasts. I agreed that plucking them to roast them was not only time-consuming but roast goose is terrible stuff. So I asked about the legs and was told they are pretty tough. Anyways I decided I would take home some legs rather than waste them, and started experimenting with them. My two favourites are this soup, and a goose legs with pineapple recipe that I have made many times. It's not everybody's "cup of tea" but I like goose meat. And I keep all of the legs except the really badly shot ones. Doug

Looks like I did not post that recipe, here it is: DOCTOR DOUG’S ORIENTAL GOOSE LEG SOUP 8 GOOSE LEGS 3 L COLD WATER 10-12 CARDAMON SEEDS ½ TSP CELERY SALT 2 LARGE CARROTS, SHREDDED 1 LARGE SWEET ONION, DICED 4-5 RIBS CELERY, SLICED ON THE DIAGONAL BUNCH GREEN ONIONS, SLICED 2-3 OZ SWEET SHERRY SPRINKLE OF CUMIN SEEDS AND FRESH GROUND NUTMEG 1 TSP HY’S SEASONING SALT 100 GRAMS RICE NOODLES (VERMICELLI) ¼ CUP MAPLE SYRUP WASH THE LEGS AND REMOVE ANY FEATHERS, FAT, SHOT, DAMAGED MEAT, ETC. PUT THEM IN THE WATER IN A GOOD SIZED STOCK POT, ADD THE CARDAMON SEEDS AND CELERY SALT, AND COOK AT LOW TO MEDIUM HEAT FOR ABOUT THREE HOURS. REMOVE THE LEGS AND STRAIN THE STOCK (JUST IN CASE THERE IS ANY STEEL SHOT....AND BONE FRAGMENTS!) ADD THE CARROTS, SWEET ONION, CELERY, SPICES AND SHERRY TO THE STRAINED STOCK AND COOK FOR ABOUT 20 MINUTES UNTIL THE VEGGIES ARE THOROUGHLY COOKED. IN THE MEANTIME, REMOVE THE MEAT FROM THE BONES AND CUT IT INTO BITE-SIZED PIECES, THEN ADD THE MEAT BACK TO THE SOUP. ADD THE GREEN ONIONS AND COOK FOR ABOUT 5 MINUTES, THEN ADD THE RICE NOODLES AND COOK FOR ABOUT ANOTHER FIVE MINUTES, STIRRING OFTEN. BEFORE SERVING, STIR IN THE MAPLE SYRUP. SERVES ABOUT 8.

Come on down to Kingston............ How about some grappa? Doug (also known as Shag)