Spiel Posted March 17, 2017 Report Share Posted March 17, 2017 Borscht is amazing!!!! What kind of sausage are you adding??? I would have loved to add sausage or bacon Rick but it's completely vegetarian for my youngest daughter. Link to comment Share on other sites More sharing options...
Spiel Posted March 17, 2017 Report Share Posted March 17, 2017 Borscht is amazing!!!! What kind of sausage are you adding??? I'd have loved to add sausage or Bacon Rick but it's vegetarian for my youngest daughter. In fact I'm able to happily share some with my neighbour who is vegan. Worry not though, it is delicious despite the lack of meat. Link to comment Share on other sites More sharing options...
misfish Posted March 17, 2017 Report Share Posted March 17, 2017 I'd have loved to add sausage or Bacon Rick but it's vegetarian for my youngest daughter. In fact I'm able to happily share some with my neighbour who is vegan. Worry not though, it is delicious despite the lack of meat. You could of added dry salt cod Chris. Happy happy for all. I wouldnt mind trying that Borscht. Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 17, 2017 Author Report Share Posted March 17, 2017 Yep it's fine without the sausage too. I'm just surprised at the small pot ya made!!! I make it till the toilet water is purple lol Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 18, 2017 Author Report Share Posted March 18, 2017 Clubhouses for lunch today. Love these sandwiches! Link to comment Share on other sites More sharing options...
akaShag Posted March 18, 2017 Report Share Posted March 18, 2017 Last night was elk burgers - FINALLY got the meat home from my BC elk hunt last fall. Delicious!!!! Doug Link to comment Share on other sites More sharing options...
bigugli Posted March 18, 2017 Report Share Posted March 18, 2017 At the moment I'm simmering 2 pots of the dreaded "road kill" chili. Tonight's meat will be moose. The reason for 2 pots... One for the brave. The other for those lesser souls Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 18, 2017 Author Report Share Posted March 18, 2017 At the moment I'm simmering 2 pots of the dreaded "road kill" chili. Tonight's meat will be moose. The reason for 2 pots... One for the brave. The other for those lesser souls Nice! Moose meat in chilli is sooo good. What heat are you adding Bruce? Habenero? Link to comment Share on other sites More sharing options...
bigugli Posted March 18, 2017 Report Share Posted March 18, 2017 Nice! Moose meat in chilli is sooo good. What heat are you adding Bruce? Habenero? I've got a blend of poblano, mesilla, cayenne, serrano and habanero peppers in the hot pot. It's more about the depth of flavour than the heat of it. Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 18, 2017 Author Report Share Posted March 18, 2017 I've got a blend of poblano, mesilla, cayenne, serrano and habanero peppers in the hot pot. It's more about the depth of flavour than the heat of it. Good man!!! Link to comment Share on other sites More sharing options...
bigugli Posted March 18, 2017 Report Share Posted March 18, 2017 Good man!!! The beauty of growing some 20 varieties of pepper is the variety and richness of flavours. Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 18, 2017 Author Report Share Posted March 18, 2017 The beauty of growing some 20 varieties of pepper is the variety and richness of flavours. Yep, can't wait for our new house to be ready so I can start growing again!!!! I miss my peppers and tomatoes! Link to comment Share on other sites More sharing options...
leaf4 Posted March 19, 2017 Report Share Posted March 19, 2017 11lbs of ribs incoming! Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 19, 2017 Author Report Share Posted March 19, 2017 (edited) ✓✓✓✓ proper ??? Edited March 19, 2017 by manitoubass2 Link to comment Share on other sites More sharing options...
akaShag Posted March 19, 2017 Report Share Posted March 19, 2017 I'm on my way for some of those ribs!Tonight was a smoked pork loin roast with mashed potatoes and smoked pork gravy, YUM YUM!!!!! Doug Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 19, 2017 Author Report Share Posted March 19, 2017 Im having turkey, wild rice, spuds And to be traditional a homemade cheesecake lol Link to comment Share on other sites More sharing options...
spincast Posted March 19, 2017 Report Share Posted March 19, 2017 11lbs of ribs incoming! that looks like a serious gut buster. very nice! Link to comment Share on other sites More sharing options...
bigugli Posted March 20, 2017 Report Share Posted March 20, 2017 Today, after visiting the Sportsman Show, we were chowing down on leftover moose chili and moose steaks simmered in beer. Link to comment Share on other sites More sharing options...
smitty55 Posted March 20, 2017 Report Share Posted March 20, 2017 Those ribs look fabulous. Wtg. Gonna be some happy folks. Cheers. Link to comment Share on other sites More sharing options...
leaf4 Posted March 20, 2017 Report Share Posted March 20, 2017 Those ribs look fabulous. Wtg. Gonna be some happy folks. Cheers. Might have posted the recipe here before but it's always a crowd pleaser so here it is again! http://www.food.com/recipe/beths-melt-in-your-mouth-barbecue-ribs-oven-107786 Link to comment Share on other sites More sharing options...
smitty55 Posted March 20, 2017 Report Share Posted March 20, 2017 Lol I went to transfer the link to my recipe folder and it was already there. So those ones were done in the oven then? I smoke my own salt in my big chief smoker anyway. So versatile. I want to do some Himalayan next time as it's now almost the only salt I use except for baking and pickling. Cheers Link to comment Share on other sites More sharing options...
dave524 Posted March 20, 2017 Report Share Posted March 20, 2017 Made a Chicken Teriyaki Stir Fry, it was only 7 smart points Link to comment Share on other sites More sharing options...
Tom S Posted March 21, 2017 Report Share Posted March 21, 2017 Might have posted the recipe here before but it's always a crowd pleaser so here it is again! http://www.food.com/recipe/beths-melt-in-your-mouth-barbecue-ribs-oven-107786 Looks good, but get yourself a smoker and make them even better! 225F for 4-6 hours, build some bark and let the fats break down and get happy-happy! Link to comment Share on other sites More sharing options...
leaf4 Posted March 21, 2017 Report Share Posted March 21, 2017 (edited) Looks good, but get yourself a smoker and make them even better! 225F for 4-6 hours, build some bark and let the fats break down and get happy-happy! I actually do have one, a Bradley and I should use it... Just need to set it all up again as it's all packed up from moving Got a brisket in the freezer from just prior to moving I've been meaning to get in there, once the outside temps are above freezing consistently I'll have to post some pics Eventually I want to get a green mountain grill preferably the Daniel Boone... But that's a ways away when I have more disposable income lol Edited March 21, 2017 by Lucas F Link to comment Share on other sites More sharing options...
misfish Posted March 26, 2017 Report Share Posted March 26, 2017 Fish cakes Ya it,s simple, but taken from my nan Boned salt cod. Chop into small pieces and soak in water for 6 hours or over night. Depends on your salt intake limits. Sometimes I punish myself to enjoy the real. Boil potatoes. Cut/dice, 2-3 onions. I like the purple ones. Mild and sweet. Back in the day, nan didnt have that choice. Put in a large bowl Add pepper,bit of garlic,dill and savory. NFLD Savory. Leo,s. You can get it Sobeys. The only place I have been able to buy it. Mix together with a fork. Once potatoes are soft, not to soft, you need texture.put in the bowl with the onions and mash together. Here,s the trick. Add the potatoes hot. You want the onions and spices to penetrate in to the potatoes. Once the potatoes are cooled, add 1-2 eggs and mix. Then add the cod. Mix it all together. Using a wooden spoon. Scoop out a hand full size. Form like a hamburger paddy. Have another bowl with either bread crumbs or panko. I know you like your panko Cliff. me too, but bread crumbs are lighter for these. Once you have the patty made, just dust the cake with crumbs or panko. Lay on parchment paper and repeat till all the cake mix is gone. Frying is up to you. I like to slow fry in BACON fat. If no bacon fat, I will use granola. Just fry til sides are crisp. A nice side dish is savoy cabbage. Enjoy B Link to comment Share on other sites More sharing options...
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