akaShag

I know it is probably too late for THAT laker, but your NEXT one will turn out very tasty if you fillet it, leave the skin on, and cook it on the BBQ. Season the non-skin side with seasoned salt, dill seed, lemon pepper, and whatever else you like, cook it skin side down on a piece of aluminum foil, until the flesh flakes easily with a fork.

OR take that same fillet, skin on, sprinkle EITHER lemon juice OR soya sauce on it, season it as above, and wrap it in aluminum foil, cook on the BBQ, result is basically steamed/poached fish and is lovely.

All this of course if you have propane for a full-size BBQ. Both recipes also work well in the oven, but the first one doesn't get the "smokey" BBQ flavour.

But yes I know that most YK lakers get seasoned and deep-fried, and they are DELICIOUS!

Doug

 

The details are still being worked out Dara. Like I mentioned earlier in the thread I probably jumped the gun a bit as far as how this promotion was going to be run. Only thing I'm sure of is it'll be a great contest!

Mike please check your e-mail. Happy New Year!

Doug

tagged for interest.....

Cliff, take this from a man with a beard that is snow camo..............pour yourself a stiff one.

Doug

i have trouble uploading photos here as well,always says the file is too big

I believe you need to use a photo uploading service such as photobucket. I cannot post pictures here directly from my computer, and I use a service called Hunt101.com

HTH

Doug

Believe it or not, my suggestion is to hit Science North in Sudbury, we went there with our sons but it would have been interesting just going as an adult without kids.

And if you can avoid Cochrane................................you know, that place where the Lord would put the hose if he was going to give the Earth an enema..................the Polar Bear park is a gimmick, and the Polar Bear Express to Moosonee/Moose River is mostly a device to relieve gullible first-time travelers from their money...........

Lots of gorgeous country up there.

If you make it to Thunder Bay, one of the best restaurants in this country is there, called the Prospector. Not fancy, just exceptionally good food, unbelievable beef, fresh baked buns, an awesome salad bar, just one of the best places to eat in this country (and I have been from one end to the other). JMOYMV.

Your time limit of two weeks means you will of necessity miss some great stuff, but hopefully it will whet your appetite to go back. Safe travels!

Doug

One of these years I am going to meet you in person, I hope. In the meantime, all the best!

Doug

WOW!!!!!

Rick, is that a dozen yet? Did you figure out what causes them?

I hope you are out of diaper duties by early August when I drop by for some walleye fishing!

Good luck, my friend! And sleep when baby sleeps..................

Doug

Presto 23qt from Amazon is what I have. It's gasketed which will fail but for the price difference I can buy lots of gaskets.

Presto makes a good product, I have two of their pressure cookers (not canners). I am sure they have a good instruction manual about how the pressure canner works, and that is very important. If it has a weighted pressure release gizmo, then you need to learn how that will affect the pressure you can achieve; if it has a gauge that is a lot easier to work with, but it is not nearly as foolproof as the weights. Good luck! (And please feel free to post queries about stuff...)

Doug

Canned bacon, there's no way it can remain crisp and crunchy. I'm going to have to try that along with a few other items this year.

Put it in the fry pan for maybe twenty seconds, you have crispy bacon. Send me a note, buddy.

Doug

 

Care to share a picture of you canner please? Any of you two.

 

Doug

 

I think you owe me a video, so a canning one would be great and fair.

Buddy it is all I can do to upload photos here and I have zero idea how to take a video, let alone put it on here.

This is the company that makes the two canners I have, and in my view they have the best and most user-friendly products out there:

http://www.allamericancanner.com/allamericanpressurecanner.htm

Doug

Shag I've seen a number of posts on pressure canning from you. I recently got one - any good sources of info and or recipes?

If I am planning to pressure can something I never tried before, I generally do a little google search. If your pressure canner is new, it almost certainly came with a manual and recipes that will be tested and true for your canner. Beyond that, it is a bit science and a bit art, but it is pretty intuitive once you start using it - kind of like a microwave oven - at first it's all a puzzle but once you have a few things figured out, everything comes pretty naturally.

If you have a specific item in mind, you can post it here and I will do my best to tell you how to tackle it - or of course if I have no freakin' idea I will tell you that too.

A majority of stuff I can goes into the canner at ten pounds pressure for varying times. Meats and fish almost always 90 minutes. Etc etc. You can pressure can darn near anything - the one item I had the hardest time believing was canned bacon, and it's awesome.

Good luck!

Doug

Repent, ye sinners! And use not the cream of mushroom soup, but seek goodness in milk and flour.

If I am making up a casserole to send to somebody who is sick, old, feeble, bereaved, etc, I line the bottom of the (aluminum) baking pan with thick-sliced ham, or chunks of ham from my home-canned stuff, then build the scalloped potatoes on top. Ham and scalloped potatoes in one dish, and tasty too. I do cut down on the salt I put into the potatoes if I have ham in the pan.

Old Ironmaker, your method is the same as my Mom's, with the sprinkled flour on each layer. I prefer my method though.

 

Thanks Doug.

 

I watched Mom make them many times, even know the process, I believe what mine lack is a Mom's love.

FYI, she used to mix a bit of flour into the cold milk to give it a thicker creamy texture.

Yes absolutely you need flour. Personally I do NOT follow my Mom's recipe, I put the sliced potatoes and onions in a greased baking dish, with seasoning salt on each layer, sometimes with some grated cheese, but usually not, and a few extra pats of butter here and there, then I take about 2 cups of milk, heat in the microwave until it is almost boiling, whisk in about 3 tbsp or so of flour, pour it on the potatoes, grate fresh ground pepper over it all, COVER IT, and bake it at 350 for about an hour or until it looks done and I can put a fork easily through the potatoes. Cover stays off, under the broiler for a minute or so just to brown it up a bit, let it sit about five minutes, and serve

 

Oh my, scalloped taters, love 'em. Never could make 'em like dear ole Mom's, they were to die for.

Use much more milk than the recipe calls for (about half again as much), cook them longer, and most importantly COVER THEM until they are cooked, then under the broiler for only a minute or two. Your Mom will be proud of you.

Doug

The pucks are just sawdust and epoxy, right?

I paid,,,,,,,,,,,,are you sitting down,,,,,,,,,,,,,,,,,,,,,,,,

 

6 bux for that piece. $1.80 a pound.

At that price I would have bought twenty pounds! It looks reasonably lean too.

Doug

Sausages are of two main types: fresh and prepared. (I am summarizing hugely here)

Fresh sausages you take fresh meat, add your chosen spices, and maybe a binder, and put it into your casings. When you want to eat those sausages you have to cook them.

Prepared sausages you take fresh meat, add your chosen spices, probably a binder, definitely a cure, generally put it into casings,and then "IN GENERAL" cook or smoke it to a given internal temperature then let it cool. Your pepperoni, salami, summer sausage, etc etc needs no further cooking, just slice it and eat it.

I like working with collagen casings, they are much more forgiving than natural hog or lamb casings (made from intestines). Collagen casings also come in standard lengths, fit easier on the sausage stuffer tube and don't generally tear as much or as often. And personally, I find no difference in the taste. I am aware that there are many other views on this.

Doug

What ribs do you guys all prefer? Generally I go for back ribs but have done some reading about smoking ribs and have found some people preferring side ribs

I have only cooked back ribs. I have seen side ribs for sale in the grocery store but they always looked to have almost no meat on them. If I am going to go to all the hassle of doing up ribs I want to have meaty ones!

Doug

and leftover ribs for supper tonight too!

Yes indeed those ribs were good, but I am going to buy a bottle of that rooster sauce and make up spincast's recipe next time!

Doug

I wanted to make Spincast's rib recipe but I could not make the mumbojumbo sauce. It being 1 January the grocery stores are closed so I could not get the harikari sauce (Red Rooster) that is an important part of the recipe.

So I had to go with "the usual", ribs rubbed with a Carolina rub, in the fridge for a few hours, then slow roasted in the oven.

And with no mumbojumbo sauce Diana's Gournet Maple had to do for a glaze.

An hour or so on the BBQ at low and indirect heat and they were ready to eat.

But I was not a little piggy I just had half a rack:

So yeehaw I have leftover ribs for tomorrow. And since wifey is away I also got to take some pictures of the tasty bits!

Doug

OK since we are going down memory lane, how about Dick Swan, the guy that invented the noodle rod? I fished with Dick, and John Slade, on the Saugeen one day back in the '80s. John was something of a legend in his own right, but here he was, just hanging off every word that Dick spoke. Afterwards, John said to me, "That guy is the father of salmon fishing." By which he meant Great Lakes salmon of course. In those years, Dick would attend the Toronto Sportsmen's Show for at least a few days (maybe the whole time?) and talk to anybody that wanted to listen about noodle rods for salmon and trout. What a gentleman he was!

And yeah, his rods would sure make that Big C....................

Doug

But for table fare, I hear that nothing beats a nice muskie about six or eight pounds!

Love gnocchi and polenta. My family won't touch the stuff.. Only problem with polenta for me is that I get bunged up for days after eating it.

Try a quart or three of Moosehead draught along with your polenta................