akaShag
-
Posts
2,162 -
Joined
-
Last visited
-
Days Won
45
Content Type
Events
Profiles
Forums
Store
Posts posted by 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!!!!
-
Chris nice soup there.
I would use rice noodle for mine, and tripe and beef balls.
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!
-
Uncle dougs screw you it tastes good eat it, now!!!
How many kids do you have, buddy!!!!
And you's will eat your broccoli!!!!!
-
Quick and easy Shag"s Lasagna
Thanks, but I am trying to avoid false advertising, no lasagne noodles went into the dish..............
-
Doug , sounds close to baked Ziti .
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.............
-
Quite honestly Doug it's the first time I've ever had Capers. My daughter loves them on sandwiches with Montreal Smoked meat, go figure.
Anyhow to answer your question I purchased a small jar of them. They were rather large so I cut them in half (using only half of the jar) and added them to the soup just before serving. They worked well with the dish, you definitely got a little extra burst of flavour if you had one on the spoonful. I'd do it again in a simple soup like this one.
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>>>>>
-
Bacon drippings are for frying eggs. Gives them flavor. Frying perch too. LOL My pop always has a mason jar in the fridge.
I have a great dinner planned for two this weekend. It,s a take from when I was a bus boy working at a italian resturanti. Sure hope I dont catch any fish, as the plans may change.
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 was waiting for a suprise attack from you 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
-
The crumbled bacon is spread in with the cheese. Can't add the fat as it would prevent the egg from sticking to the pasta.
I save bacon drippings for browning meat in other dishes
I figured that but wanted to make sure. Thanks for the call-back.
Doug
-
As OIM said, quick and simple is often the best. Nothing better than a 20 minute pasta dinner.
Pasta al carbonata is simple and delish. Fry some bacon til really crisp and crumble it. Boil any pasta you desire. While cooking the pasta, whip together 3-4 eggs, salt, pepper, garlic powder, onion powder, diced oregano and parsley. Once cooked drain the pasta quickly, Then while steaming hot put back in the pot, stir in the egg mix. No heat required. Egg mixture will cook right onto the hot pasta. Add whatever cheese fits your appetite
My lunch favourite was pasta al olio. A blend of EVO, lots of garlic, dried mushroom, chopped chive, oregano and basil, poured over the hot drained pasta and dressed with cheese.
As for cheeses, parmesan is O.K. Personally I prefer finely grated friule or shredded asiago. Regretably, that does not happen often. My family has no taste for things that are different and, often, finer.
What do you do with the bacon and/or bacon fat?
Doug
-
What can I say, I must be a heathen...
HH
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
-
Lol
I do have the supplies here as well
Good. We'll use your 1 litre jars, snap lids and rings. While we are snacking on fresh walleye fillets.............
-
We alwqys have lots of moose bud!!!! Looking forward to canning some!
Have canner, will travel.
-
Moose medallions tonight
You need to save about fifteen pounds of moose for us to can in August!
-
Doug that is quite the interesting recipe I must say. Then I hit the maple syrup at the end and did a double take. I've never sweetened any soup. Well... maybe some honey in a tomato soup once. Kind of intriguing what that would add to that mix of spices. It must be the pic, but the soup has that "curry" look to it.
I make a lot of soups, they are so versatile. Lot's of poultry stock frozen in jars and containers and bags. I will admit to stocking up on the Campbell' s beef stock cartons when they go on sale. Regular price has gone way up the last couple of years. I've never tried to make beef stock after looking at the price of bones.
So what's the history on this soup Doug? Your own concoction likely I figure. Btw what happens to the cardamon seeds? Do they go mushy and blend in? I've only ever used powder.
Cheers
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.
cooking thread...
in Non-Outdoors Open Discussion
Posted
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.