akaShag

Art, thank YOU for your devoted work here! All the best, Doug

Yes me son, and pour ALL of the grease that you rendered out of them onto the pan of fish and brewis!!!! Enough salt in that dish to season a whole cow. Doug

And there I thought they were called scrunchins. My mother-in-law (from Witless Bay, how hilarious is that!) puts what she calls scrunchins on her fish and brewis. Doug

They look delicious Rick. I have never had good success making meatballs, do you care to share your recipe/how to make them ideas? Doug

How many moose did you have to shoot to feed moose balls to your whole family!?!?

Thanks! Two different bucks on trail cameras this week, and bucks chasing does, all very good! Doug

Would you be willing to introduce me to her?

AWESOME!!!!!!! Are you related to Linda Lovelace?

I don't care how big your mouth is, no human being can take a vertical bite out of that!!!!! "OK we are now attacking the north face with pick-axes and crampons, the first man up will fix the anchors for the climbing ropes. He will be roped in to the next three men, who are to anchor themselves to the base, securely, lest the first man fall."

I have some venison loin left (aka backstraps) but the t-loins were eaten at hunt camp..............BUT!!! This coming week is smokepole season and I still have my tag, wish me luck! Doug

Venison Shepherd's pie last night, Baked crappies with cheese sauce on a bed of rice tonight. No pictures, wifey is watching................but both dishes (long time personal favourites) were delicious. Wifey even had seconds of tonight's crappies! Doug

back to m2b2, "SHE's a dandy? Was it Eskimo Nell you bought for two hundred bucks? Just curious............... Doug

and PS to Joeytier about canning herring and suckers.................I have eaten canned suckers but decades ago, and it seems to me they were canned with tomato sauce. I would tend to fillet out both species before canning them, because both have quite a few bones. Pressure canning "does" soften the bones, like in canned salmon you buy in the store, but I do not prefer to eat the bones. My Mom used to mash up the bones with the canned sockeye and tell me it was good for me.....and Mom probably knows best but I still don't prefer bones in my canned fish. Doug

Two springs ago we were catching some very nice white-bellied bullheads about two pounds each. Fishing for crappies in a bit of current, and we were taking crappies and bullheads off the same drifts. They would have been about sixteen inches or so, and all about the same size. But yes, generally we catch smaller fish than that. But a bullhead over about ten inches (with head and tail on) once it is cleaned will not fit into a 500 ml Mason jar. If a person had all bigger fish they could chunk them up I suppose, in order to fit into the jars. This was my first try at canning them. Doug

Canned Bullheads: Recipe #1, for 250 ml jars: Fill jar half-full of skinned bullhead fillets. Add 1 tbsp chopped Vidalia onion, add more fillets to about 1/2" from top of jar, then 1/2 tsp garlic powder and 1/4 tsp seasoned salt. Pressure can at 10 lb pressure for 90 minutes. Recipe #2, for 500 ml jars: Pack jar with as many whole skinned bullheads (bone in) as will fit. (Always leave half an inch of space at the top of the jar, of course.) Add 2 tbsp chopped Vidalia onion, 1/2 tsp seasoned salt, and 1 1/2 tbsp Diana's Gourmet Western Smokehouse Sauce. Pressure can at 10 lb pressure for 90 minutes. I wanted to try both fillets and fish "in the round" which is how I generally clean bullheads. Obviously a large bullhead would not fit in a 500 ml jar unless you cut it, so I used smaller fish for those jars. And it is easier to fillet out a larger bullhead anyways, so everything worked out. The jars of fillets ended up with a lot of liquid, not sure why. I did keep the liquid with the fish when I served it, generally mixed with cream cheese, then put on crackers. I think I would drain some of the liquid off if I did these again. The whole bullheads ended up very tasty, with the consistency of a firm canned sardine, and the meat came right off the bones. Doug

This is correct, it wasn't cheap and I had to order it from the US. But I am an older guy with a cranky back and needed something lightweight that can still cut ice well. This one is really the best power auger I ever saw. And when it is ready to go to a new home, then maybe I will get me one of them LECTRIC augers! Doug

I have a Nils Master auger with the Tanaka engine. It is VERY light (especailly compared to my old Jiffy!) and each drill blade comes with a handle so it can be used manually. It cuts VERY fast and doesn't wreck my back. BUT!!! It still uses mixed fuel, it still makes noise, and you still have to pull the cord to start it. I understand the attraction of the electric ones, and indeed I have a buddy in Manitoba who uses one to cut through very thick ice. But so far I am still in love with my Nils Master. Doug

and I hear that the electric drill auger lets you sneak up on sleeping fish! Doug

I just read about that no-knead bread and I think it is a yes-need bread. Looks delicious! And a recipe I can cook at the hunt camp too! Doug

back to Brian, most years I have enough ground venison that I can use it in "anything!" BUT>>>>>>>>>>>>>>>>>>>> This year so far it is looking like I will have to save my venison for special occasions! (But there are forty days left in the season and I still have my tag! ) Doug

back to Brian.............those two long kind of square noodles on your plate do not appear to be quite cooked enough.............. Tonight here was venison lasagna (no pictures please, wifey is watching) and I can't believe I am saying this, but I should have had more TOMATO SAUCE in my meat sauce. How often do you say, not enough cheese, not enough meat, whatever, about a lasagna, but how often do you say not enough TOMATO!?!?

Burbots: like bullheads, or ling? We only get the bullheads in the spring, and this year I missed them. Last year I pressure canned a bunch. In fact if I find my recipes, which I did write down, both types (filleted and bone-in) were tasty, and I could put these recipes up here. Doug

Fabulous! Thanks! Did you ever finish them on the BBQ instead of the broiler? Doug

won't be me drinking moonshine. Been there done that got the t-shirt, don't need to do that again. If I knew I was gonna live this long I would not have lived this hard!

Just pokin' fun at you bud. Get rested up before I get there in August, OK? And holy cats man, seven kids, that is a double marathon to run every single day! Better you than me! (My youngest is 20) Doug