manitoubass2 Posted April 19, 2015 Author Report Share Posted April 19, 2015 (edited) Nice cut of veal shank slowly cooking away with onions peppers and mushrooms. 250 for 4 hours should make it, pulled by a fork mouth watering. Oh you bugger. Sounds mmmmmm. We are having breakfast for supper tonight. Panfries, blueberry pancakes, fry bread,side pork, eggs, and later on some herring Edited April 19, 2015 by manitoubass2 Link to comment Share on other sites More sharing options...
misfish Posted April 19, 2015 Report Share Posted April 19, 2015 LOL I seen enough herring today to feed an army. Link to comment Share on other sites More sharing options...
manitoubass2 Posted April 19, 2015 Author Report Share Posted April 19, 2015 LOL I seen enough herring today to feed an army. Well im the army. Catch em and send em my way please. Love them pickled and add in some olives. Mmmmmm Link to comment Share on other sites More sharing options...
misfish Posted April 19, 2015 Report Share Posted April 19, 2015 Lasagna from the other night Wish I added more spinach When you make your next one, try ground turkey,savory, and lots of spinach. You can char some red peppers on your burner to add as well. Have your stove top fan going on high.LOL Link to comment Share on other sites More sharing options...
smitty55 Posted April 21, 2015 Report Share Posted April 21, 2015 Way back in this thread I had mentioned about my scratch chocolate cake. Moms recipe of course. After eating and making this all my life I can't stand any type of store bought cake with that oil based icing. Yechh! So I found my comment on page 7 and noticed Manitoubass2 had asked for it. So here it is, with instructions for those not used to making cakes. Warning! Once you try it you'll never go back. Easy to make. 1 cup flour 1/2 cup cocoa 1/2 tsp baking soda 3 tsp baking powder Salt (couple of shakes) 1/2 cup butter, softened 1 cup sugar 1 egg 1 cup milk 1. Cream butter and sugar together with fork. Add egg and mix well 2. Mix dry ingredients together well in a separate bowl. Sift if you prefer 3. Alternate adding milk and dry mix to butter mix, starting with milk. Use a beater, but I've done the whole thing with a fork. Batter will be fairly thick 4. Butter a 9x9 glass cake pan. Metal also works, but I much prefer glass 5. Using a spatula, pour batter into pan and smooth top 6. Bake at 350°F for 35 min. I always check it a bit before. Insert a toothpick into the center of the cake The secret is to remove the cake as soon as the toothpick comes out clean. If you wait longer the cake won't be as moist. The outer edges of the cake will just be turning darker. I've always just eyeballed my icing recipe. Two good soup spoons full of soft butter. Cream together with enough icing sugar to form a soft paste. Add a cap full of vanilla and mix well with a fork. Alternate adding milk and icing sugar and mix with beaters. Easy with the milk as it's easy to add too much. You should end up with 2-2 1/2 cups of icing, using at most half of a 1 kg bag of icing sugar. That's it for vanilla icing. I prefer chocolate, so add enough cocoa to get the icing nice and dark. That's it folks. Doesn't take any more than 10 minutes to make and you won't be disappointed. And your kitchen smells great. Cheers Link to comment Share on other sites More sharing options...
manitoubass2 Posted April 21, 2015 Author Report Share Posted April 21, 2015 Yes!!!! Im gonna try being a baker tomorrow lol Link to comment Share on other sites More sharing options...
Big Cliff Posted April 21, 2015 Report Share Posted April 21, 2015 Just added it to my recipe book, it sounds fantastic!!!! Link to comment Share on other sites More sharing options...
akaShag Posted April 22, 2015 Report Share Posted April 22, 2015 back to Big Cliff.............what wine did you decide on? (I am guessing blueberry?)Doug Link to comment Share on other sites More sharing options...
John Posted April 22, 2015 Report Share Posted April 22, 2015 Oh you bugger. Sounds mmmmmm. We are having breakfast for supper tonight. Panfries, blueberry pancakes, fry bread,side pork, eggs, and later on some herring Love breakfast for dinner.... Link to comment Share on other sites More sharing options...
Big Cliff Posted April 22, 2015 Report Share Posted April 22, 2015 back to Big Cliff.............what wine did you decide on? (I am guessing blueberry?) Doug That would have been my choice too Doug however our friends brought over a rather nice bottle of dry white wine and it suited the meal perfectly. Link to comment Share on other sites More sharing options...
manitoubass2 Posted April 22, 2015 Author Report Share Posted April 22, 2015 One of my dads co workers made these and im stealing it and altering it lol. They are quinoa and mushroom stuffed peppers topped with cheddar. Im gonna use orange peppers and spaghetti squash Link to comment Share on other sites More sharing options...
Spiel Posted April 29, 2015 Report Share Posted April 29, 2015 Last nights venison dinner. It actually started last Thursday when I took the venison roast out of the freezer to slow thaw in the fridge. Saturday afternoon saw it placed in an olive oil and cider vinegar marinade along with plenty of garlic. I knew it was going to be browned in a hot skillet full of bacon grease, problem was I needed bacon grease. So Sunday I cooked up a pound of thick sliced hickory smoked bacon. Naturally I ate it all on toasted egg and cheese sandwiches for dinner. So with the grease at hand and the venison well marinated I got said grease and skillet hot and browned the roast. Once browned it was placed into a hot slow cooker on a bed of carrots and onions. Two hours later at an internal temperature of 155* it set aside to rest for 15 minutes. Then served up along with some sweet potatoes. It was absolutely delicious with enough left over for tonight's dinner. Link to comment Share on other sites More sharing options...
solopaddler Posted April 29, 2015 Report Share Posted April 29, 2015 (edited) Weekend meat orgy. Love the big green egg! For what it's worth I stumbled upon a fantastic South African wine recently that goes well with the meat. Honey Badger.... Edited April 29, 2015 by Mike Borger Link to comment Share on other sites More sharing options...
BillM Posted April 29, 2015 Report Share Posted April 29, 2015 Mike, we might have a hard time getting that thing on the plane Link to comment Share on other sites More sharing options...
solopaddler Posted April 29, 2015 Report Share Posted April 29, 2015 Mike, we might have a hard time getting that thing on the plane We'd have to charter a Cessna to fly in the big green egg. Link to comment Share on other sites More sharing options...
manitoubass2 Posted April 29, 2015 Author Report Share Posted April 29, 2015 Well thats it shut down the thread, thanks Mike??? That looks unreal. But I will take a side of that venison to go with yours? Link to comment Share on other sites More sharing options...
dave524 Posted April 29, 2015 Report Share Posted April 29, 2015 (edited) Weber Kettles are a lot lighter than an egg. Edited April 29, 2015 by dave524 Link to comment Share on other sites More sharing options...
Big Cliff Posted April 30, 2015 Report Share Posted April 30, 2015 Weekend meat orgy. Love the big green egg! For what it's worth I stumbled upon a fantastic South African wine recently that goes well with the meat. Honey Badger.... OMG, just pass me another plate and stand back!!!!!!! Link to comment Share on other sites More sharing options...
laughing.my.bass.off Posted April 30, 2015 Report Share Posted April 30, 2015 I switched to ethical meats last year, so I cook with a lot of exotic game- Bison, Boar, Camel, Kangaroo..etc.. Boar is my most recent favourite, I love to do a stir fry with buk choy, onions, mushrooms, udon noodles and big chunks of boar in lots of hoison sauce Link to comment Share on other sites More sharing options...
bare foot wader Posted April 30, 2015 Report Share Posted April 30, 2015 this is an awesome thread! grouse/chicken teriyaki noodles moose nachos Link to comment Share on other sites More sharing options...
bigugli Posted April 30, 2015 Report Share Posted April 30, 2015 Now that spring is finally here, we've been going full out with the smoker. Tried a couple of different marinades for our smoked trout. Last night it was hot pepper sausages. Nothing elaborate or over the top, but darn good eats. Link to comment Share on other sites More sharing options...
Big Cliff Posted April 30, 2015 Report Share Posted April 30, 2015 Fiddleheads and leeks soon to be nature's bounty! The asparagus should be soon popping up, that is always enjoyable. Link to comment Share on other sites More sharing options...
akaShag Posted April 30, 2015 Report Share Posted April 30, 2015 Fresh pan-fried crappies tonight here. No pictures, wife was too close to the kitchen........... Doug Link to comment Share on other sites More sharing options...
Blue Lk Posted May 1, 2015 Report Share Posted May 1, 2015 I spent the last couple of days at the lake.This was early last summer. My little herb garden reminded me of this thread.GF & I planted some herbs last year & plan on a lot more this year. Last summer we had basil,oregano,parsly,rosemary,tyme,dill,chives & cilantro(I found I'm not a big cilantro fan) Link to comment Share on other sites More sharing options...
manitoubass2 Posted May 1, 2015 Author Report Share Posted May 1, 2015 I spent 2 hours carving and sanding a trident shaped stick today for weiner roasting at the fire pit. Yes I was bored lol Link to comment Share on other sites More sharing options...
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