akaShag

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)

Back to Old Ironmaker........... Yes that supper we had three guests over - two that had been invited and a third that dropped by and decided she would stay for supper when she heard what was on offer. No I don't add salt to the goose leg recipe, the bacon provides enough, and the ground nutmeg and ground pepper are lovely seasonings without the salt. Side bacon is what is normally called bacon these days, and is made from pork belly, as opposed to back bacon, which is made from pork loin and is also known as Canadian bacon (mostly south of the border) and is often sold as peameal bacon, even though it is usually rolled in cornmeal. When I was a boy we didn't have "bacon" we had either side bacon or back bacon, the latter being a rare treat. And yes it was an Italian lady who first served me soup with acini de pepe, and I have been using it ever since then, both in soups and as a pasta side dish with a main course. I make "moose-a-roni" with ground moose, onions, tomato sauce, and cooked acini, all mixed together, then serve shredded or Parmesan cheese on top, yum yum! Doug

OK so last week I had wanted to spend some time trying out a few new things in the kitchen, and also making some old favourites. Dinner Wednesday evening was Doctor Doug's Oriental Goose Leg Soup, Cheesey Mashed Potato Muffins, and BBQ pork ribs. The soup is one of the best ways to eat goose legs, which can be pretty tough. I may have already posted that recipe? I was looking for an idea to do up some left-over mashed potatoes with some cheddar cheese I had, and found a few interesting ideas. I ended up mixing a bunch of mashed potatoes, seasoning salt, a couple eggs, some sauteed vidalia onions and a LOT of shredded cheddar. Put them into a muffin tin, and into the oven at 375 for about 35 minutes or so. They were delicious! Next time I would probably take them out at about the thirty minute mark and also top them with shredded cheese. No such thing as too much cheese! And a couple racks of ribs. With the soup for a starter, nobody was famished for the main course and so I got ribs AND cheesey potato muffins to enjoy again! Doug

I have never done goose breasts with ONLY a bacon wrap but yes it should be delicious. Here is another of my goose LEG recipes, but see also the note about breasts. The apple in the recipe adds flavour and moisture. Doug Goose legs in bacon. Goose legs Side bacon White wine Apples, cored and sliced Ground nutmeg Ground black pepper Clean legs, pick out any shot, discard any shot-damaged tissue. Wrap each leg with 1 slice of side bacon, peg in place with a toothpick, and place in the bottom of a heavy, covered Dutch oven or similar baking dish. Pour about 1 cup of white wine over the legs, then cover with apple slices. Season with ground nutmeg and ground pepper. Cover, and cook at 325 to 350 F for about 2 hours. They are done when the meat falls off the bones easily. Serve 2 legs per person, and spoon the “apple sauce” on cooked Acini de pepe pasta. NOTE: This recipe also works for goose breasts, but reduce the cooking time by about half. Breasts are cooked when a thin fork inserted in the breast produces clear (not bloody) cooking juices.

Canada Goose is a terrible dish baked/roasted. It has no fat and is typically as tough as nails. So I cook all of my goose recipes with liquid and done slow. I took a picture of my goose leg soup a couple days ago and have some other stuff to share in a day or two, but yes wild goose is DELICIOUS if the cook does their part. Doug

I always add a 19 oz can of pineapple tidbits, juice and all, to my beans. Makes for lovely sweet beans.

My wife considers it extremely unusual for me to take pictures of the food I cook, and then put it on the Internet. In fact she considers it downright WEIRD. She already has grounds to get me committed to a rubber room I reckon, so I don't want to give her any more ammo! At YOUR place the veil can be lifted...........