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WHAT ARE YOU EATING TODAY?
- Thread starter Thread starter Tudo
- Start date Start date
xtsho
Well-known member
South African sausage. I make my own sausage and was going to make that awhile back. I think I'll give it a try in the near future. The spice combination sounds interesting. I'm sure it tastes really good.
They were good eating man, the cloves slightly overpowered the coriander (fine balancing act with those two) Making your own sausages is the way to go, at least you can max out on the meat content, and get to add your choice of herbs and spices, there's little waste. What cuts would you normally use?
The beef/steak sausages we normally get would have lamb casing, the sausage would have a slight purple hue and would have a high meat content.
I wouldn't care much for the pork ones, usually artificial casing 40/50% pork, rusk and ceral to bulk them up, they smell fantastic though, big ups for making your own..
Fixed the last lake trout form the freezer last night, but still eating it today. 6-8 good size servings from it, in all. A Bennet Lake lake trout, from Carcross, Yukon Territory last August. A nice fish.
Didn't seem right to go fishing for lake trout with lake trout in the freezer. Been a superstition of mine for a long time.
Stuffed with tea bags (per 'Cooking with the Wolfman' show out of Whitehorse Yukon Canada). Added the lemon juice to the tea bags (The Wolfman uses loose Earl Grey or Darjeeling, but scraping the tea out of the stomach cavity is a pain in the ass, in my opinion, so we've been doing it with bagged tea for many years).
Normally I'd have added some black pepper and slices of sweet onion to the inside of the cavity with the lemon and tea too, but I skipped that part as well. It was getting late, and we were hungry.
Wrap in foil with some room for air, pop in 350-degree F. oven for about 40 minutes, then open up the foil and carefully remove the skin from the top side of the fish, then remove the meat carefully so as not to break off any pin bones or rib bones when removing the meat, then, when all of the top of the fish has been removed, grab the vertebrae by the neck stub and carefully lift out the skeleton in one piece, and there you have it.... a properly deboned baked lake trout.
Didn't seem right to go fishing for lake trout with lake trout in the freezer. Been a superstition of mine for a long time.
Stuffed with tea bags (per 'Cooking with the Wolfman' show out of Whitehorse Yukon Canada). Added the lemon juice to the tea bags (The Wolfman uses loose Earl Grey or Darjeeling, but scraping the tea out of the stomach cavity is a pain in the ass, in my opinion, so we've been doing it with bagged tea for many years).
Normally I'd have added some black pepper and slices of sweet onion to the inside of the cavity with the lemon and tea too, but I skipped that part as well. It was getting late, and we were hungry.
Wrap in foil with some room for air, pop in 350-degree F. oven for about 40 minutes, then open up the foil and carefully remove the skin from the top side of the fish, then remove the meat carefully so as not to break off any pin bones or rib bones when removing the meat, then, when all of the top of the fish has been removed, grab the vertebrae by the neck stub and carefully lift out the skeleton in one piece, and there you have it.... a properly deboned baked lake trout.
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gonna be ham biscuits and cheddar rounds from Pals this morning. bosses dog LOVES cheddar rounds ! 
Hey Moose,
That’s an interesting and delicate dish, I’m guessing complexed tasting as well, did you marinade it beforehand. I’m familiar with tea smoked and the soup version.
Have you tried different type herbal teas for different tastes?
The last time we spoke you were having haggis (minus the lung of course) sent over, hope it went down well.
That’s an interesting and delicate dish, I’m guessing complexed tasting as well, did you marinade it beforehand. I’m familiar with tea smoked and the soup version.
Have you tried different type herbal teas for different tastes?
The last time we spoke you were having haggis (minus the lung of course) sent over, hope it went down well.
It's a firmer fish than rainbow or brook trout, they obviously can get MUCH bigger, and when well fed and happy, the meat takes on a yellow to orange color with the fat. The taste is both mild, and sweet, but not over-powering, other than a person can taste the clean lake water and a bit of fishiness ion them. The oil on your hands is sticky, indicating it has interesting nutritional qualities, like a carb of some sort, maybe?
This was about a 26" fish, right at the lower end for the Yukon Territory slot limits to be put back as breeding stock. And there's a distinct bit of yellow to the meat, for the fat content.
I removed the head and clipped the tail a good bit to help it to fit onto the baking sheet in the foil.
We've typically only used the Earl Grey or Darjeeling teas per the 'Wolfman', but as stated, whereas he uses loose tea, we use bagged tea when we can.
This go-round we used some Lipton bagged tea, as that was all I had on hand. Not nearly the quality of flavor, for sure.
Haven't tried it with herbal teas.
The haggis came. not bad, but not the best in the Country. Found a notably better source but haven't ordered it yet.
The shop that sent this screwed up and accidentally sent me two packages of haggis but had only charged me for one and I had only ordered one, which wasn't a cheap endeavor, considering that each box of a 2-lb. haggis cost $40 in 2nd day air freight not counting the cost of the haggis itself, and both arrived frozen, which was impressive. So, I sent them another $40 to split the cost of their error.
Not bad stuff at all. We made the whisky cream sauce for it and it was very good, especially with a side of neeps and tatties.
The second haggis (venison, like the first one) is in the freezer still, and I've been thinking of taking it to the Yukon Territory this trip, as the friend who passed away for whom we're having a memorial ice fishing trip (another friend there and myself) had been both Scottish and a long-time friend and fisher person with us. We'll be staying at our deceased friend's cabin.
Charles Dankens
Well-known member
Dufour pastry from WFM freezer and Florida strawbs, whipped cream and caramel. Surprisingly delicious
