akaShag

Steamed mussels with garlic butter, steamed broccoli with cheese sauce, and pulled pork on fresh buns here tonight. No pics, wifey was watching...............

Page 100 and still cookin' along..................

FABULOUS!!!!! It makes my mouth water, and I ate not that long ago................. Doug

OK bud, next trip to YK I will trade you a big pot of split pea soup for a day on the East Arm. We use your pots and pans, and your boat............. Doug

I will can some for you when I see you in August. And if you have a smoker, I will can some smoked lake trout. Unless you do not WANT to share! Doug

Tonight's main was a venison meat loaf with fennel. I had been thinking I should give fennel a try..............but as it is a new-to-me spice I really had no idea of quantity. I can say with authority that a half-teaspoon of fennel is TOO MUCH for a one pound meatloaf. Now my next job is to pressure can the honkin' big pot of split pea soup with ham that is on the stove. My canner (the one that fits on the stove, not the BIG one) takes seven one-litre jars and I think I have about ten litres in the pot. But not a lot of freezer space unless I plug in freezer #4 which I would prefer not to do! And if the electricity goes out, I have my canned stuff! Doug

Your recipe might look a bit like this one of mine, which I note does NOT include celery, even though I always put in a few ribs! DOCTOR DOUG’S CREAM OF CAULIFLOWER SOUP 3 tbsp margarine or butter 1-2 large sweet onions, diced 4 cloves garlic, minced 3 large potatoes, peeled and cubed 900 ml Campbell’s Chicken Broth (tetra pack container) 1-2 heads of cauliflower, chopped (1 very large head, or 2 small to medium heads) 1 cup milk or 5% cream 1 tsp seasoned salt ½ tsp ground black pepper ¼ tsp fresh ground nutmeg (shredded cheese for garnish) In a large stock pot over medium heat, melt margarine or butter, stir in onions and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until everything is tender, about 15-20 minutes. Remove from heat. Puree, either with an immersion blender in the pot, or (after cooling) in batches in a food processor/blender. Return to low heat, stir in the remaining ingredients, and heat to hot but NOT boiling. The original recipe calls for bowls to be served garnished with parsley. I never did try that – I use shredded sharp cheddar cheese. Most people will also wish to add more freshly ground pepper. Enjoy! Doug

mr blizzard clear your in-box please! I can't send you a note I scribbled.....................

I am greatly relieved! Doug

Cream of cauliflower soup without potatoes and celery?????????????? Sacrilege!

Rick she is eating for three or four, right? Needs to keep those twins/triplets nourished!

I am NOT stopping in RR to change diapers!

Olives make good targets, they are small and explode in a satisfactory way when hit with a highly frangible bullet at a good velocity. To each their own............ Doug

SOMEWHERE back in this thread was a mention of "no knead bread." I looked up a bunch of different sources for this and found one I liked. So it calls for a heavy ovenproof covered dish about five to six quarts capacity. Perfect would be an enamel-covered cast iron pot like the one I had that was made by Le Creuset and gave away some many moons ago since I was not using it............. And looking at the price of them nowadays, two hundred bucks (plus tax!), I don't see myself buying a two hundred dollar bread pan. So I looked in my closet and there was this cast iron chicken fryer, with lid, that a buddy gave me probably fifteen years ago for looking after his sheep while he was away. I had used it a few times in my old hunt camp - notably to make my sweet and sour goose legs recipe. Anyways after I sold that camp I put most of my pots and pans away for storage. Including this honkin' big covered cast iron pot. So it's a wee bit rusty and I just spent a half-hour scrubbing it inside and out (YES I AM A SINNER) and have given it a good rinse and now it is on the stove percolating away with a couple quarts of water to rinse all of the soap out of the pores. Then it will get dried off, lathered with oil, and re-cured out in the BBQ. Anybody who has cured a cast iron pan knows about the billowing noxious clouds of smoke that ensue! And once it is cured and scent-free by golly I am going to bake some no-knead bread! So I'll have a bun in the oven like our buddy Rick. Doug

Yes sir, that would be highly correct. Cold smoked with maple wood chips, and yes the result is AWESOME. But as I have said a few times on here, pork bellies have been in the six to seven dollar a pound range here in K-town, and I can buy unbelievable smoked side bacon from Krug's Butcher Shop in Tavistock for about that same money. And Krug's is THE BOMB. Doug

Been drinkin' this evening, Mister G?

I just wrote out thiS recipe for mr blizzard, but since I had already worn my fingers down to nubbins typing it, I reckoned I could post it here too. DOUG'S STUFFED BAKED FISH RECIPE This is like that elephant stew recipe - first catch an elephant............ First, catch a decent sized trout, salmon, or whitefish. (Other species may work but I have not tried them) And of course when you catch that fish, you dispatch it quickly and put it immediately on ice so it is in prime condition for your table. Now gut the fish, leaving the head on, and skin on, but gills removed, then lay the fish on its back and cut a v-shaped notch down through the ribs on either side of the backbone from head to tail. Try not to poke the knife all the way through the skin above the backbone. Then pull out the backbone (cut it or twist it off at both ends) and the fish is now lying flat on its back with the sides open to you. Fillet out the rib bones on each side, starting where the backbone was and down to the belly, and remove the rib bones (and any belly fat). Now you have a boneless whole fish. Stuff the cavity with a bread stuffing like you would use for turkey or whatever, stick a wine cork in the mouth, tie the body up with butcher twine if necessary to keep the fish shape whole, then wrap it in aluminum foil and cook at 400 until it flakes easily with a fork. Remove the fish from the foil onto a platter, take out the cork and replace it with a quarter-lemon wedge, pop out the eye and replace it with a red maraschino cherry, and serve. It is a very classy looking feast. Note: if you serve this to a gathering where there are children, I can almost guarantee there will be a fight over who gets the cherry. It is a good idea to have some spare maraschino cherries for this purpose. Doug

Live minnows? BEAUTY fish! Doug

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

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 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