manitoubazz Posted May 23 Report Share Posted May 23 Fresh making lasagna Killer good cinnamon buns Veal meatloaf 1 Link to comment Share on other sites More sharing options...
akaShag Posted May 23 Report Share Posted May 23 9 hours ago, manitoubazz said: Killer good cinnamon buns You have a regular bakery going there, Rick! Doug 1 Link to comment Share on other sites More sharing options...
manitoubazz Posted May 24 Report Share Posted May 24 Fiddle head soup Yall know what this is Now it's time to focus on muskie and walleye but the weather has been brutal. Tonnes of rain and high winds... Hopefully some fish pics to come! Hopefully yall had a great opening weekend! Link to comment Share on other sites More sharing options...
manitoubazz Posted May 24 Report Share Posted May 24 On 5/23/2024 at 7:57 AM, akaShag said: You have a regular bakery going there, Rick! Doug Thanks dood! In the camp downtime and in between building new cabins, I've been luckily to hop in the kitchen with 2 red seal chefs(they any allowed me in because our talks about food lol) It's crazy here, everything from scratch and fresh food brought in for the ladies to work with daily. My cooking skills are 10 fold in a month or so lol Link to comment Share on other sites More sharing options...
Manitoubass3 Posted May 25 Report Share Posted May 25 Mods could you wave a magic wand and bring me back as manitoubass? Link to comment Share on other sites More sharing options...
manitoubazz Posted May 27 Report Share Posted May 27 Making some amazing foods, learning alot on downtime from fishing. Lost 7lbs this past week lol Crap tonnes of walleye pics coming soon! 1 Link to comment Share on other sites More sharing options...
akaShag Posted May 27 Report Share Posted May 27 2 minutes ago, manitoubazz said: Making some amazing foods, learning alot on downtime from fishing. Rick, are you working at a high end fishing lodge or something? Doug Link to comment Share on other sites More sharing options...
manitoubazz Posted May 27 Report Share Posted May 27 27 minutes ago, akaShag said: Rick, are you working at a high end fishing lodge or something? Doug The lodge itself is very NW ontario, so not high end. But the cooking is super high end. 3 of the young ladies are red seal chefs and when I'm not doing maintenance or guiding, I hop in the kitchen and cook with them. The food is UNREAL DOUG Link to comment Share on other sites More sharing options...
manitoubazz Posted May 27 Report Share Posted May 27 That last pic is just some leftovers I smashed together for lunch today lol and it's still amazing Link to comment Share on other sites More sharing options...
CrowMan Posted May 27 Report Share Posted May 27 Food looks awesome ! What lodge is it ? Link to comment Share on other sites More sharing options...
manitoubazz Posted May 27 Report Share Posted May 27 8 minutes ago, CrowMan said: Food looks awesome ! What lodge is it ? New Moon Lodge on lake of the woods 2 Link to comment Share on other sites More sharing options...
manitoubazz Posted May 29 Report Share Posted May 29 (edited) Leftover sandwich lol. Leftover smoked sirloin, cheddar, kimchee and mustard with garlic butter on sourdough Bread pudding Edited May 29 by manitoubazz 1 Link to comment Share on other sites More sharing options...
CrowMan Posted May 29 Report Share Posted May 29 (edited) I'm impressed....who would've thought kimchee at a fishing lodge. ...and nasturtium petals on the pudding. You guys are looking for a Michelin star ! Edited May 29 by CrowMan 1 Link to comment Share on other sites More sharing options...
manitoubazz Posted May 29 Report Share Posted May 29 1 hour ago, CrowMan said: I'm impressed....who would've thought kimchee at a fishing lodge. ...and nasturtium petals on the pudding. You guys are looking for a Michelin star ! Thanks! This is the food we eat, lol, it's even better for the guests. Sometimes it works that we eat the same menu as the guests however. Link to comment Share on other sites More sharing options...
akaShag Posted May 29 Report Share Posted May 29 1 hour ago, CrowMan said: nasturtium petals on the pudding Somebody here is a foodie! I thought they were maybe garlic cloves..........😉 1 Link to comment Share on other sites More sharing options...
CrowMan Posted May 29 Report Share Posted May 29 16 minutes ago, akaShag said: Somebody here is a foodie! I thought they were maybe garlic cloves..........😉 Doug, we've fished together...do I LOOK like I don't like food...lol 2 Link to comment Share on other sites More sharing options...
manitoubazz Posted May 29 Report Share Posted May 29 5 minutes ago, CrowMan said: Doug, we've fished together...do I LOOK like I don't like food...lol And me and Doug have had breakfast together at the emo Inn. Where breakfast is served with a side of hair! Lol 2 Link to comment Share on other sites More sharing options...
manitoubazz Posted May 30 Report Share Posted May 30 First ski of the year landed by my fishing buddy Derrick. 46" and boy did we have a hard time landing it. We were not prepared for musky. We were just jigging walleye on a ledge (23fow -40fow) Great fish! At some point I bashed my shin off a seat or the edge of the tinny lol Link to comment Share on other sites More sharing options...
akaShag Posted May 31 Report Share Posted May 31 Hey Rick! This is a cooking thread, I was looking forward to your muskie recipe! 😲 Doug 1 Link to comment Share on other sites More sharing options...
manitoubazz Posted May 31 Report Share Posted May 31 On 5/29/2024 at 1:44 PM, CrowMan said: I'm impressed....who would've thought kimchee at a fishing lodge. ...and nasturtium petals on the pudding. You guys are looking for a Michelin star ! Thanks! This is the food we eat, lol, it's even better for the guests. Sometimes it works that we eat the same menu as the guests however. Link to comment Share on other sites More sharing options...
manitoubazz Posted May 31 Report Share Posted May 31 2 hours ago, akaShag said: Hey Rick! This is a cooking thread, I was looking forward to your muskie recipe! 😲 Doug My thread, my rules!😅🤣😅😅 Link to comment Share on other sites More sharing options...
manitoubazz Posted May 31 Report Share Posted May 31 Dessert from last night 1 Link to comment Share on other sites More sharing options...
Spiel Posted Wednesday at 04:28 PM Report Share Posted Wednesday at 04:28 PM First time buying Prawns, a quick marinade in lime juice, a dash of chili flakes and onto the grill next to the Asparagus. Served over some fried Basmati Rice with veggies. I'll do it again. 😉 2 Link to comment Share on other sites More sharing options...
CrowMan Posted Thursday at 11:45 PM Report Share Posted Thursday at 11:45 PM A couple of days ago I took my 5 wt and my Vizsla up to a favourite creek in North Frontenac. The Mayfly hatch was in full swing, and I was fortunate enough to have a few Brookies sip on my Adams. Usually, I'll pan fry, grill or hot smoke Brook Trout...but since I was having a couple of buddies over to watch the game tonight, I decided to make Gravlax as a snack, which I haven't made in awhile. Gravlax is Scandinavian cured fish, typically made with Salmon, but Trout works perfectly well too. It's like a cross between cold smoked fish and sashimi...there's no cooking, just the cure. The fillets are heavily coated in salt, sugar, dill and Aquavit (a spicy gin/vodka from Norway). The process takes place in the fridge, under the weight of a brick to squeeze out the moisture. It typically takes 24 to 48 hours depending on the thickness of the fillets. Once cured, it's easy to cut the fillets into very thin slices with a sharp knife. I'm serving it with some baby greens from my garden, lemon, Vidalia onion, capers, toasted rye bread, and a dressing of sour cream, dill and Dijon mustard. I'm not an Oiler fan, but it would be nice to see the Cup finally return to Canada...hopefully the tornadoes don't interfere with my reception up here.. 2 Link to comment Share on other sites More sharing options...
akaShag Posted Friday at 12:21 PM Report Share Posted Friday at 12:21 PM Looks awesome! I used to make gravlox (I spell it with an o, like lox) with brown trout fillets, but it has been a very long time since I caught a brown. Or a brookie, for that matter... Headed to Loughborough today for a week, yeehaw! When we are not bass fishing or playing cards, the 4 amigos eat like kings. I am introducing them to smoked sprats, thanks to you! Doug 1 Link to comment Share on other sites More sharing options...
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