akaShag

Last night was creamy breasts of chicken and shrimp over black organic rice with a side of fresh asparagus from a buddy's garden. But I did not take any photos, as my wife was watching.......................and she still finds it odd that I would take a picture of food to put up on a fishing website........ BTW cooked black rice looks EXACTLY like mouse crap. I sent a small baggie with my wife to take to her work this morning to put beside a colleague's computer mouse..............

Back to Big Cliff, I will be interested to hear how the molasses works out for your (side?) bacon. I am thinking that will be a pretty powerful taste, and you might want to rinse twice instead of once after the curing...................and my vote for side bacon goes to maple wood chips for the smoker, for sure. Somebody on this thread was using mesquite for something (I forget what), but I have found mesquite way too strong for just about anything I tried to smoke with it. I think you would get away with mesquite on real meaty beef ribs, but I have not tried that. Doug

Tagged for interest. Anybody know of something closer to Kingston? I was of the opinion that OFAH's Tackle Share program only wanted new stuff? (I guess I should know, I am an OFAH Life Member............ ) Doug

I guess it will be up to Andy to receive Pete's tutelage this year. I did win the "Fishing for Tyler" auction that Pete donated, but things got a wee bit too busy here and I also did a hand-off, but not over water........... I hope the cats cooperate when Andy makes the trek down there! Doug

Same thing happened to me on Simcoe about 1987 or so. I had a large ice shack off Big Bay Point and we got a thaw the second week or so of January. Ice travel was impossible by any means except maybe hovercraft and helicopter. The ice did not firm back up until weeks later, and when I could get back out to my shack, the TOP of the floor was more than a foot under the ice surface. It took two of us the better part of a day to wreck the shack and cut it out of the ice with a chain saw and pry bars/etc. We loaded the debris into a trailer and took it to a landfill site where I paid more good money to dump it. I never owned another permanent shack............... The article says the anglers were trying to get their shacks off, but ice conditions had turned unstable. If Simcoe's ice had stayed rotten that year of which I spoke, there would have been no way I could have recovered an eight hundred pound shack. So yes, the mess shown in the video is shocking, but it is clearly NOT intentional.Doug

Fresh pan-fried crappies tonight here. No pictures, wife was too close to the kitchen........... Doug

back to Big Cliff.............what wine did you decide on? (I am guessing blueberry?) Doug

Feed the guests four or five glasses of wine BEFORE dinner, and they won't give a rat's ass what it tastes like..............

Back to Smitty 55, up your way the locals mostly SMOKE mushrooms, don't they? Doug

Big Cliff, please advise address, you have company coming for supper............

Thanks Spiel. I suspected it might have been phyllo pastry - I used it one time to make individual pot pies and they were quite good. I found the stuff fiddly to handle, however..... Doug

back to Spiel............ what did you use for pastry? That looks AMAZING. Doug

OOOOHHHHHHH I HATE the inability to cut and paste with this site. And no I am NOT going to download google chrome.

Hahah here a small sample of the "easter style" deviled eggs I think the clue is "a small sample".........

Same as for the shells, very interesting! When my sons were young, I would do up red mashed potatoes for Valentine's Day and green ones for St Patrick's Day. We also added some colour (don't remember which one, maybe blue???) to chocolate milk for Hallowe'en and the result was a disgusting looking thing that we called Witches' Brew.... Doug

I have coloured egg SHELLS before, but not the eggs themselves, how did you do that? Dip them in food colouring? Doug

Capon is my absolutely favourite fowl, bar none, not wild turkey nor ruffed grouse, nor Canada Goose, nor mallards, not any of the wild birds, not domestic turkey or chicken or duck or goose. CAPON!!!! Bring it on! We were travelling today via that God-forsaken Highway 401 from London to Kingston, it was a SPIRITUAL experience and not in a good way but Praise The Lord we are home safely. Supper was fresh green beans and smoked garlic sausage in the skillet. VERY tasty, but not at all a traditional Easter Sunday feast. To make up for this, I am cooking a lovely ham tomorrow, with scalloped potatoes, YUM YUM! Happy Easter everybody! Doug

It's not the whip, it's the little guys in white suits coming to take me away to the funny farm..............

What a coincidence! I also did up a batch of Dr Doug's "Bucheron" Split Pea Soup yesterday, and pressure canned seven quarts of it. But I am not taking any more pictures when my wife is around................ Doug

Chocolate mint growing wild, now I have heard everything............ I hope it is in season when I pass through Rainy River in August!!!! Doug

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