Winter Supper
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Well my friend another smelt night here for me.
Fried them the easy way with bone in 2 dozen ( sent one dozen to my pal who loves them) and four trout I found buried in the freezer and picking at them all day as you can see and most goneYep mama has a nice prime rib roast cooking she found in the freezer from when we got the beef last fall sure could not afford that in the grocery store and of course I cannot eat it since it drives my gout nuts
As you can see this batch of smelts are huge IMO averaging 8 inches with a few 10 inches
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Dam those look huge the ones i have been getting are 4-6" bet they are some tasty i may have to grab some more now😋Well my friend another smelt night here for me.
Yep mama has a nice prime rib roast cooking she found in the freezer from when we got the beef last fall sure could not afford that in the grocery store and of course I cannot eat it since it drives my gout nuts
As you can see this batch of smelts are huge IMO averaging 8 inches with a few 10 inches
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That is what we get here in lingan bay when we get them 8 inch average ( all those were caught in a commercial net ) and I have caught the same up north 2 years ago They are not the biggest here my pal gave me a feed a few years ago from up north and I thought they were herring
Me I don't like the big ones since the bones are too hard and have to be picked out
Now there is trout on that plate also two of them
you cannot buy a smelt here right now for any money and only out once the ice is just getting thick and there was 7 guys there and not one caught Pal been out three times and nothing also
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I’m gonna have to try that donair meat recipe myself as well!
tonight was a “fowl” soup night for us. Had a baggy saved up for last few weeks of chicken back, chicken wing tips, and the picked over bones from some goose legs and wings from a stew back a while. Simmered away all day until a nice golden broth. Added fine chopped onion, a chopped carrot and some herbs, salt to taste and a handful of small egg noodles. Simple but satisfying.
![Food Ingredient Staple food Recipe Fast food]()
Made up a focaccia to go with it. Man oh man it’s my favourite bread to make and eat. This version had half of it topped with pep and some herbs and Parmesan. I usually will do some diced tomatoe on it but had none. Lots of olive oil and salt on bottom and top. Outside is crispy and salty, inside is fluffy and oh man I could have eaten the whole pan myself but I gotta get to work!
tonight was a “fowl” soup night for us. Had a baggy saved up for last few weeks of chicken back, chicken wing tips, and the picked over bones from some goose legs and wings from a stew back a while. Simmered away all day until a nice golden broth. Added fine chopped onion, a chopped carrot and some herbs, salt to taste and a handful of small egg noodles. Simple but satisfying.
Made up a focaccia to go with it. Man oh man it’s my favourite bread to make and eat. This version had half of it topped with pep and some herbs and Parmesan. I usually will do some diced tomatoe on it but had none. Lots of olive oil and salt on bottom and top. Outside is crispy and salty, inside is fluffy and oh man I could have eaten the whole pan myself but I gotta get to work!
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Ok people im looking to try something different and interested to see if anyone has made their own eggrolls.Just picked up a box of wong wing egg roll covers and thinking i will use up some ground meat.Has anyone made homemade eggrolls?air fryer or deep fryer?spices?meats?Buckmark i know you must have a homemade recipie for them everyone i know that likes donairs likes eggrolls tooo😃
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Mrs makes them every xmas with her sister crazy numbers IMO like 300/ 400 they split and we freeze them and eat them all year
Deep fryer and I know I shread a pile of cabbage and onions , celery little bit of carrot for her in the kitchen aide and she sits it with sugar on it. Fries ground pork and ground beef together adds bean sprouts and the five chinese spice it is called, soya sauce, salt ,pepper ,garlic I think that is it
Cheers
Mrs says it takes them all day but worth it
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We do them here as well. Pork, cabbage, sprouts, carrot, 5 spice, garlic. Deep fryer until about half done then on a paper lined sheet pan to remove some grease. Then freeze on the pan so they dont stick together.
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forgot the sheet and paper towels thanks
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300 400?!?! that is major production😬Any chance anyone has the recipie and ingredients per lb of meat/pork?Im googling lots but much rather have something solid from this site.
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Something i havent had in long time ,wife said when we were in superstore today when last time we had saurkraut and sausage i said long time lets get to it😋Although not the traditional lunenburg sausage my mom used to make the smoked keilbasa still tasted pretty good fried and tossed in with the simmering sauerkraut.
![Food Ingredient Recipe Cookware and bakeware Animal product]()
![Food Recipe Ingredient Pork Cooking]()
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Recipe varies depending on how much of each ingredient you like. Give it a go with half dozen or so and taste test, change it up and try again until you find one that suits you.
3lb pork
Pkg bean sprouts
1/4 cabbage
5 spice
Garlic clove fine chop
Shredded carrots
Get your beaten egg ready so they seal up and dont have anything sticking out
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Yep takes them all day with three deep fryers going . I have nothing written down her sister worked in the kitchen here for a few years at a chinese restaurant so we just feed her supplies when she calls out for something
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thank you
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Been to my buds place making egg rolls a couple times...years ago. We'd pick a weekend. His wife would make the trip and get all the supplies. we'd split that evenly. Usually in the late fall we did it, so we'd have the treats all winter. There were 8 of us ....we had a production line going making egg rolls. Must be over 20 - 25 yrs since we did that.
We did usually 600 or so.
The filling was ground pork/burger...rice and very little vegetables....I'm only assuming the 5 spice combo...cooked, spiced and thoroughly mixed together, a small scoop for the same measure per each...then the egg wash to seal them. It was a whole weekend adventure ! Couple wobbly pops and a pot luck for the event. Man...I miss them times !
We did usually 600 or so.
The filling was ground pork/burger...rice and very little vegetables....I'm only assuming the 5 spice combo...cooked, spiced and thoroughly mixed together, a small scoop for the same measure per each...then the egg wash to seal them. It was a whole weekend adventure ! Couple wobbly pops and a pot luck for the event. Man...I miss them times !
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That looks amazing with the sausages in it !!
Saurkraut and weiners with new potatoes / skins on... for us !!! Still one of our favorites ! I just emptied my 5 lb bucket...gotta get me some more. I pick it up at the plant in Lunenburg...usually buy it for family and half a dozen other people here.
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It is a weekend event here still but don't forget being allowed to eat the ones they burned or left in the fryer too long or as my mrs says the ugly ones you cannot give to any one but JOE
Christ by the time they are done I must put a few dozen away with 1/2 a bottle of the large plum sauce normally but dam sugar stopped that this year for f'k sake 181 - 200 of 329 Posts
