akaShag

OK if we are going to put up old photos, here is one of some home-cut French fries. Me and the gator fought over the last few.

You could always e-mail the picture to m2b2 and he could post it...............

.............but I know what home-smoked bacon looks like!

Doug

back to Blue Lk, many thanks. That is awfully close to something that one might call Bacon-Wrapped Pork Tenderloin Teriyaki................

and yes I can see that the sodium would be awfully high with bacon and that much high octane soya sauce.

I am thinking that a person could cube up the t-loins, wrap them with part slices of bacon, use the same marinade, put them on a bamboo skewer and BBQ on HIGH for just a few minutes, they would still be pink in the middle but the bacon would be crispy on the outside.

And I passed a little grocery store with a good butcher, advertising pork t-loins on special today - but did not stop...........this one might have to wait.

Doug (aka Shag)

If I were closer I would bring you some Doctor Doug's Healing Chicken Soup, but RRFN is an awful long ways from K-town. Like four or five days drive!

I suppose I should have taken a photo again tonight, but my wife is already thinking about having me put away, don't want to give her any more ammo!

I took a couple jars of my "canned" Canada Goose breasts with maple syrup and bacon, shredded them with a couple spoons (a la pulled pork), added about a cup of Diana's Gourmet Maple BBQ Sauce, some Back Eddy's Southwest Seasoning, about 2 tbsp. of real maple syrup, and heated it up real slow to just about percolating. In the meantime I steamed a goodly amount of basmati rice. Mixed them together, then sprinkled the serving on the plate with shredded mozzarella cheese.

It was FABULOUS, even if I do say so myself...........

Doug

So, back to Blue Lk, what was the recipe????????????? It looks AWESOME, and of course enough bacon makes anything awesome!

Doug

m2b2, how about a recipe for that fry bread?

I have a very good bannock recipe, using lard, always turns out well, but I don't think I ever had fry bread. Looks sinfully delicious.........

Doug

back to m2b2, yes I forgot about cracked pepper, I for sure put that into the recipe too.

Fry bread = bannock? that would be very good I am sure, as it is so nice and sweet. With real butter!!!

Doug

back to bigugli............fresh ground cardamom is one of the most powerful spices I ever worked with. I would not use it on rabbit except maybe jack-rabbits or varying hares that come out of a cedar swamp, where the meat would be strongly flavoured. I imagine it would also be good on horse, dog and raccoon, probably cat, maybe possum, but of those five meats there are two I never tried yet. It is such a strong spice that the meat would need to be pretty bold in itself to carry the spice without getting pushed into the background.

Doug

Ok more about liver..........

When my two oldest sons were about 5 and 8, I had them out grocery shopping. We were down in the meat aisle and I asked them if I should buy some liver. They both started jumping up and down shouting "I LOVE LIVER!!!!" Most of the grocers in the vicinity looked on in absolute astonishment...............and probably some of them reported me to the child welfare authorities........

Liver is terrible stuff unless it is properly cooked. But cooked as I described previously it is FABULOUS!!!!!

Just do not ever eat moose or deer liver the day the animal was killed, that is a guaranteed path to Montezuma's revenge.

Doug

back to m2b2, thanks for that.

Take your rabbits, well rinsed and all of the blood out of the meat, cut into about six pieces and simmer them for maybe an hour and a half in chicken stock or whatever stock you might have on hand. (I added about four or five whole cardamon seeds to the broth for extra flavour) Take out the pieces and reserve the broth.

Let the pieces cool and take the meat off the bones. Keep the big pieces for your rabbit dish and put the rest back into the broth and make rabbit noodle soup. Take the big pieces and shred them into pieces that are about a quarter-bite-size.

For two rabbits worth of meat:

one medium Vidalia or other sweet onion, diced

one to two apples, pared, cored and diced

margarine

one bottle of Korma Cooking Sauce (or make your own)

about half a cup of raisins

Saute the onions and apple in the margarine until just tender. Add the rabbit meat, raisins and Korma sauce and heat until bubbling. I let mine simmer at VERY low heat for another ten minutes or so to let the flavours meld. Serve on rice or noodles or whatever floats yer boat. I think it would be very good with crusty bread as Gerritt mentioned.

I think I probably added garlic too, but I forget. I cook most stuff from scratch without a recipe.......

Doug

Fresh deer liver! AWESOME!!!! Slice it as thinly as possible with your best filleting knife, then soak it overnight in milk, then season it with garlic powder and Hy's seasoning salt, shake in flour, and pan-fry at high heat. A few seconds per side, still a bit pink in the middle, just absolutely delicious!!!! One of my favourite meals!

Doug

What the heck is waboose?

And what the heck is a recipe?

Doug

Glad the pictures actually showed up.

So that was rabbit, off the bones, done up with some Vidalia onions and apples, with Korma sauce and raisins, on Basmati rice. It was very good, even if I do say so myself.

We had enough for leftovers, and like most similar dishes, the flavours improved with a couple days in the fridge.

But if I take any more food pictures it will be when my wife is NOT readily on the scene..............

Doug

OK here are the photos of the rabbit dish that caused my long-suffering wife to question, once again, her husband's sanity!

Fillets too wide and short for perch.............

Crappies?

Bass?

Walleye?

back to Old Ironmaker..................thirty-five years, and all to the same woman. That's ten more than a life sentence.............

and back to bigugli.............that may be true for your "wimmens" but mine is not and has never been a cook nor a baker. She did not marry me for my looks - she married me because I could cook!

Doug

So there I was, in the kitchen last evening, taking a picture of supper, and my wife happened along......

Wife: Whatcha doin' hon?

Me: Taking a picture.

Wife: A picture of WHAT?

Me: (feeling sheepish) Well, of the supper.

Wife: And why, EXACTLY, are you taking a picture of the supper?

Me: Well, I am going to put it on this fishing website that I visit.

Wife: Oh, so people take pictures of their cooked fish?

Me: Er, um, not really, like this is rabbit.

Wife: What does rabbit have to do with a fishing website?

Me: Well, folks take pictures of their food and post it for other people to see.

Wife: That's pretty weird.

Me: emmmmmm

Wife: And this is a FISHING website you're talking about?

Me: yep

Wife: And people are posting pictures of food, that has nothing to do with fishing, on this website.

Me: yep

Wife: That is really odd.

{At this point dearly beloved looks at the supper, clearly wondering if her husband has finally gone over the edge, and whether she should call the people in white jackets to get him committed...}

Me: Well, it's kind of interesting to see what other folks are cooking........

Wife: that's nice dear.

There was a picture somewhere on this thread that DID look like a day-old.........................

Tonight's supper will be curried rabbit with apples and raisins on a bed of basmati rice, should be tasty. Now whether a PICTURE will convey the tastiness, I guess we shall see.

I am an older man, my phone does not take pictures, and my camera does not work as a phone, and this whole idea of taking pictures of the food I eat is <<ahem>> pretty odd for me..........but I remember Red Green's Men's Prayer:

"I'm a man, and I can change, if I have to, I guess."

Doug

back to Gerritt, the lad was looking for pork tenderloin recipes. That is an interesting idea for pork loin though...........

I pretty much always cook pork tenderloins in a frying pan, sliced into medallions and cook to about medium rare - still a hint of pink in the centre. Because they are so very lean, any BBQ or oven recipe is going to need liquid I think.

Doug

Classic cause and effect............

Worst I ever experienced, probably early June up that way, I was out on the water and I had to make a shoreline stop, right now. Paddled ashore, got out, dropped my pants, and immediately was attacked savagely and, I might add, rudely. I pulled up my pants, leaped back aboard, paddled back out onto the lake and decided I would rather dirty my drawers than have a thousand bites on tender parts..........

back to Reel Man, do you plan to be ice fishing?

Doug