CrowMan Posted November 21, 2023 Report Share Posted November 21, 2023 Elk !! Lucky you Doug. When my brother lived in Calgary, I used have a fairly steady pipeline of Wapiti. Top of the list for game meat ! Link to comment Share on other sites More sharing options...
akaShag Posted November 22, 2023 Report Share Posted November 22, 2023 7 hours ago, CrowMan said: Top of the list for game meat ! Absolutely! I keep telling my buddy that he should bring back MORE than 50 pounds after his (annual) elk hunts. Doug Link to comment Share on other sites More sharing options...
misfish Posted January 7 Report Share Posted January 7 Abita of a German with a twist. I blended Musturd with blackbean garlic and let it get happy in the fridge over night. Onions and pickle mix and 3 with portabello mushrooms. Did a quick kinda sear then in the baking dish. 350 for 40 min later. Mashed taters and acorn squash will be the side dish. 1 Link to comment Share on other sites More sharing options...
Big Cliff Posted January 7 Report Share Posted January 7 Michelin 5 star hasn't got a chance compaired to that😊 1 Link to comment Share on other sites More sharing options...
akaShag Posted January 12 Report Share Posted January 12 So I don't usually take pictures of my food, because my wife thinks it is highly aberrant behaviour. I catch enough flak for other stuff that I don't need to add to the topics where my behaviour is found wanting. BUT! If she is not around, I can take some pics. Tonight it was DUCK BALLS!!! with sweet Thai chili sauce on acini de pepe pasta, very toothsome even if I say so myself. That black spot on the parchment paper is evidence of quality control before the sauce got added. 😉 The duck balls are meatballs of course. I had made some country style (caseless) Italian sausage with duck meat, and had one package left, so I did it as meatballs. Doug 5 Link to comment Share on other sites More sharing options...
Spiel Posted February 6 Report Share Posted February 6 Been a while since I posted here and while I cook/eat every day I don't always take pictures. But I was bragging to my daughter about making Pizza and a Big Ass Calzone from scratch so I took some pictures. And here they are, topping/filling are the same for both. ~ Mild Italian Sausage, Yellow Bell Pepper, Onion, Black Olives and plenty of freshly grated Mozz. 1 Link to comment Share on other sites More sharing options...
akaShag Posted February 6 Report Share Posted February 6 1 hour ago, Spiel said: Been a while since I posted here and while I cook/eat every day I don't always take pictures. Yep, same here! Your pizza and calzone look mighty toothsome! Doug 1 Link to comment Share on other sites More sharing options...
CrowMan Posted February 7 Report Share Posted February 7 (edited) Sometimes the simplest meals are the best meals... Shucked a couple of dozen Irish Point oysters from PEI. Some freshly grated horseradish along with lemon and hot sauce...but we really don't like to put much on them. A green salad and loaf of crusty bread. Washed it down with a bottle of Moet. Oh man.. oysters are at their best this time year... Edited February 7 by CrowMan 3 Link to comment Share on other sites More sharing options...
Spiel Posted February 8 Report Share Posted February 8 On 2/7/2024 at 10:17 AM, CrowMan said: Sometimes the simplest meals are the best meals... Shucked a couple of dozen Irish Point oysters from PEI. Some freshly grated horseradish along with lemon and hot sauce...but we really don't like to put much on them. A green salad and loaf of crusty bread. Washed it down with a bottle of Moet. Oh man.. oysters are at their best this time year... Mmmm, I'd be all over that! 1 Link to comment Share on other sites More sharing options...
misfish Posted March 10 Report Share Posted March 10 Smoked baby back bacon ribs. Why not make them part of a ,night time breaky dinner,,,, Link to comment Share on other sites More sharing options...
akaShag Posted March 11 Report Share Posted March 11 18 hours ago, misfish said: Smoked baby back bacon ribs Looks fabulous, Brian. Did you take some back ribs, brine them in a bacon brine (or rub), then smoke? Don't think I ever saw "baby back ribs" for sale? Doug 1 Link to comment Share on other sites More sharing options...
misfish Posted March 11 Report Share Posted March 11 5 hours ago, akaShag said: Looks fabulous, Brian. Did you take some back ribs, brine them in a bacon brine (or rub), then smoke? Don't think I ever saw "baby back ribs" for sale? Doug They were last best before last date. Got a 2 pack for $11 at Zhers. I just did a dry rub,brown sugar / kosher salt. Let get happy for 3 days,flipping over each day. Rinse,let air dry for 4hours after patting dry,then in the smoker for the 3,2,1. Smoked with apple. 2 Link to comment Share on other sites More sharing options...
manitoubazz Posted April 17 Report Share Posted April 17 Not the healthiest of meals lol but I absolutely love making these potatoes Link to comment Share on other sites More sharing options...
manitoubazz Posted April 17 Report Share Posted April 17 Homemade chilli Link to comment Share on other sites More sharing options...
manitoubazz Posted April 17 Report Share Posted April 17 Started experimenting with more homemade soups I the past 2 years Link to comment Share on other sites More sharing options...
akaShag Posted April 17 Report Share Posted April 17 (edited) 3 hours ago, manitoubazz said: I absolutely love making these potatoes and what are they? I see lots of cheese, but what else? Doug BTW, good to see you back on YOUR thread!!! Edited April 17 by akaShag 1 Link to comment Share on other sites More sharing options...
manitoubazz Posted April 17 Report Share Posted April 17 Started experimenting with more homemade soups I the past 2 years Bacon, sautéed onion and green onion then finished in broil Link to comment Share on other sites More sharing options...
manitoubazz Posted April 18 Report Share Posted April 18 Fried pickle burger. Chicken thighs in a blueberry sauce with Brussel sprouts cooked in butter and lotsa garlic. Naked walleye baked in butter/garlic and seasoned. Last is probably the best soup I ever made and I forget what I even used in it lol Link to comment Share on other sites More sharing options...
manitoubazz Posted April 18 Report Share Posted April 18 Steak mushrooms and more Brussel sprouts lol. The past few years I've grown super fond of Brussel sprouts Northern pike boil. Just a basic soup. Chunk uo your northern and add it to the stock with about 4 minutes left. Super good and caused me to keep alot more pike in the 25" range Bartered a homie for some of his fish peppers to make a salsa for nachos! So good Link to comment Share on other sites More sharing options...
CrowMan Posted yesterday at 08:44 PM Report Share Posted yesterday at 08:44 PM That time of year...Speckles and Fiddleheads. Both require the same 4 ingredients, and nothing else. Butter, Lemon, Salt & Pepper.. Looks like Morels need another week. Link to comment Share on other sites More sharing options...
akaShag Posted yesterday at 08:59 PM Report Share Posted yesterday at 08:59 PM Thanks for the reminder! So where are those fiddleheads I found the other year??? (I am like a squirrel that forgets where he buried last fall's nuts....) 🙄 Doug 1 Link to comment Share on other sites More sharing options...
CrowMan Posted 22 hours ago Report Share Posted 22 hours ago 1 hour ago, akaShag said: Thanks for the reminder! So where are those fiddleheads I found the other year??? (I am like a squirrel that forgets where he buried last fall's nuts....) 🙄 Doug Get out quick, they came early this year in my spots. Over half of them were already unfurled. Link to comment Share on other sites More sharing options...
akaShag Posted 8 hours ago Report Share Posted 8 hours ago 14 hours ago, CrowMan said: Get out quick, they came early this year in my spots. Over half of them were already unfurled. I asked my young lad to look at the one patch where we got a huge harvest last spring. No sign of them there yet........ Link to comment Share on other sites More sharing options...
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