fish_fishburn Posted February 28, 2018 Report Share Posted February 28, 2018 Peel it first lol Cut a small piece off the root end cut a X with a knife add fat and wrap. You will be blown away. Link to comment Share on other sites More sharing options...
dave524 Posted February 28, 2018 Report Share Posted February 28, 2018 (edited) Superstore had outside round roast on for $2.98 a pound a week or so ago. Should have bought a couple more. Even after 8 hours in the crock pot outside round is often dry and chewy, no fat, but 45 minutes in the Instant Pot pressure cooker along with 6 big potatoes, 3 monster carrots, a quartered onion, splash of Worcestershire, packet of dry onion soup mix, 2 bay leaves and 2 cups of water it came out fall apart tender so much that you couldn't really slice it . Thickened the liquid for a gravy with a bit of flour , leftovers tonight Lovin the pressure cooker, definitely worth it for soups stews and chilis, made from dried beans is way better than canned beans. edit: there was a stalk of celery in there too, like the flavour it adds to stew and pot roast Edited February 28, 2018 by dave524 Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 2, 2018 Author Report Share Posted March 2, 2018 On 2/28/2018 at 1:11 PM, akaShag said: Thanks! I am going to try that. I have done potatoes like that, including ones that I hollowed out and put bacon, vidalias and butter on the inside, but never tried to cook a whole onion. I like the idea! Doug Well you'll do it often now!!! Link to comment Share on other sites More sharing options...
akaShag Posted March 2, 2018 Report Share Posted March 2, 2018 9 hours ago, manitoubass2 said: Well you'll do it often now!!! Depends on how it hits my GI tract. Or NOT, hopefully.......... Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 2, 2018 Author Report Share Posted March 2, 2018 4 hours ago, akaShag said: Depends on how it hits my GI tract. Or NOT, hopefully.......... Shouldn't be a bother at all Link to comment Share on other sites More sharing options...
akaShag Posted March 2, 2018 Report Share Posted March 2, 2018 31 minutes ago, manitoubass2 said: Shouldn't be a bother at all Well not to be too graphic here a good helping of sauteed vidalias would be about the same as taking a bunch of exlax..............not that I ever took exlax............. Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 25, 2018 Author Report Share Posted March 25, 2018 (edited) Indian tacos tonight after a solid fishing session (first open water of the year!) I would have cooked walleye but had already planned and prepped indian tacos. So....darn..... good.... Edited March 25, 2018 by manitoubass2 Link to comment Share on other sites More sharing options...
akaShag Posted March 25, 2018 Report Share Posted March 25, 2018 That's crazy - Rainy River has open water and Kingston still has ice. I was out on 11 inches of water yesterday and caught a bunch of beautiful perch. Fresh pan-fried perch for supper, YUM YUM! Link to comment Share on other sites More sharing options...
Blue Lk Posted March 25, 2018 Report Share Posted March 25, 2018 Re the baked onions,I take Vidalia onions and cut them similar to blooming onions, wrap up tight in foil with a large dab of butter & a beef or chicken bouillon cube or powdered mix. 45 minutes on the grill.The sauce is very similar to French onion soup when you open them up. Link to comment Share on other sites More sharing options...
Old Ironmaker Posted March 25, 2018 Report Share Posted March 25, 2018 18 minutes ago, Blue Lk said: Re the baked onions,I take Vidalia onions and cut them similar to blooming onions, wrap up tight in foil with a large dab of butter & a beef or chicken bouillon cube or powdered mix. 45 minutes on the grill.The sauce is very similar to French onion soup when you open them up. Do the same thing less the bullion cube or powdered soup (they should be illegal) and bury some cheese in the center, wrap well in foil and fire them right in the coals of a camp fire. Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 25, 2018 Author Report Share Posted March 25, 2018 shag, the river always opens up first. lakes still have over 20". here is a breakdown of my gluttonous indian tacos sauce on top is just siracha Link to comment Share on other sites More sharing options...
akaShag Posted March 25, 2018 Report Share Posted March 25, 2018 That looks AWESOME!!! Heck, I just ate lunch and the pics made me hungry all over again............ Link to comment Share on other sites More sharing options...
bobowski Posted March 25, 2018 Report Share Posted March 25, 2018 Looks delicious. But why are they called Tacos and not Nachos? Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 25, 2018 Author Report Share Posted March 25, 2018 6 minutes ago, bobowski said: Looks delicious. But why are they called Tacos and not Nachos? It's because it's typically just "taco type" ingredients on frybread. I just add the chips for a lil filler and texture. If you bought indian tacos elsewhere, it would be a tad different. Link to comment Share on other sites More sharing options...
bobowski Posted March 25, 2018 Report Share Posted March 25, 2018 3 minutes ago, manitoubass2 said: It's because it's typically just "taco type" ingredients on frybread. I just add the chips for a lil filler and texture. If you bought indian tacos elsewhere, it would be a tad different. I see. Wish I could eat that right now. Trying to shed some weight for the summer. Been all healthy meals lately for me. A lot of fish, chicken and veggies. Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 25, 2018 Author Report Share Posted March 25, 2018 4 hours ago, akaShag said: That's crazy - Rainy River has open water and Kingston still has ice. I was out on 11 inches of water yesterday and caught a bunch of beautiful perch. Fresh pan-fried perch for supper, YUM YUM! 4 hours ago, akaShag said: That's crazy - Rainy River has open water and Kingston still has ice. I was out on 11 inches of water yesterday and caught a bunch of beautiful perch. Fresh pan-fried perch for supper, YUM YUM! Link to comment Share on other sites More sharing options...
Old Ironmaker Posted March 25, 2018 Report Share Posted March 25, 2018 (edited) In Mexico all Taco means is basically sandwich. Ask for a Taco and that's what you will get, a thin round piece of cornmeal. My biggest surprise when I first went to Mexico is how bland most of the food was and I couldn't find anything that resembled what we call Mexican food. Order a bowl of chili and you get a bowl of beans with chili peppers, chili con carne has pork in it generally. Real Mexican food isn't all that great, to me anyway. Except the fresh fish, that is good I tell ya'. Edited March 25, 2018 by Old Ironmaker Link to comment Share on other sites More sharing options...
misfish Posted March 25, 2018 Report Share Posted March 25, 2018 2 hours ago, bobowski said: I see. Wish I could eat that right now. Trying to shed some weight for the summer. Been all healthy meals lately for me. A lot of fish, chicken and veggies. Those are some sweet healthy eats BOB. Link to comment Share on other sites More sharing options...
Roy Posted March 25, 2018 Report Share Posted March 25, 2018 Made these quails for J. She likes them and so do I actually. They weren't half bad. Have a great evening! Link to comment Share on other sites More sharing options...
Spiel Posted March 26, 2018 Report Share Posted March 26, 2018 1 hour ago, Roy said: Made these quails for J. She likes them and so do I actually. They weren't half bad. Have a great evening! Yum! Link to comment Share on other sites More sharing options...
akaShag Posted March 26, 2018 Report Share Posted March 26, 2018 yep, YUM and what a fabulous presentation!!!! Link to comment Share on other sites More sharing options...
bigugli Posted April 6, 2018 Report Share Posted April 6, 2018 I had me a simple pleasure for supper tonight, while the rest of the house ate their pasta with sauce from a can (YECCCH!!!) Nothing like a big pan of fried onions and bacon as a side for some pan seared liver with just a hint of pink. When done right it melts in the mouth. And, I still have a slab left over for brekkie. Link to comment Share on other sites More sharing options...
leaf4 Posted April 6, 2018 Report Share Posted April 6, 2018 5 minutes ago, bigugli said: I had me a simple pleasure for supper tonight, while the rest of the house ate their pasta with sauce from a can (YECCCH!!!) Nothing like a big pan of fried onions and bacon as a side for some pan seared liver with just a hint of pink. When done right it melts in the mouth. And, I still have a slab left over for brekkie. Nice, I tried liver the first time in my life this past summer, a co worker who grew up in Greece brought some in for lunch and gave me some, it was delicious! And definitely not the texture I would have expected haha Link to comment Share on other sites More sharing options...
misfish Posted April 6, 2018 Report Share Posted April 6, 2018 1 hour ago, bigugli said: I had me a simple pleasure for supper tonight, while the rest of the house ate their pasta with sauce from a can (YECCCH!!!) Nothing like a big pan of fried onions and bacon as a side for some pan seared liver with just a hint of pink. When done right it melts in the mouth. And, I still have a slab left over for brekkie. YES YES YES. I like calves liver. Just a minute each side. Smothered in katcup or HP. Yes bye. Link to comment Share on other sites More sharing options...
akaShag Posted April 6, 2018 Report Share Posted April 6, 2018 DEER liver!!! But NOT on the day the deer was shot. If you eat a liver on the day the deer was shot, you are guaranteed to have the runs. Don't ask me why, I do not know. But many people have said the same thing, their experience with TODAY's deer liver, ended up badly. So now we shoot the deer today, slice it VERY thinly, put it in milk overnight then cook it tomorrow for brunch. MY OH MY!!!!!!!!! Doug Link to comment Share on other sites More sharing options...
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