What's for dinner tonight ?
- Thread starter scott craven
- Start date
You’re gonna have to hand over the recipe for that...
Sour Cream Donuts (with Video!)
These old fashioned sour cream donuts are cakey, tender, and made with no yeast! Fried to perfection and dipped in a simple vanilla glaze.
sugarspunrun.com
Brian Reiber
Well-Known Member
Looks great, how did they taste? My wife and I had a Sunday date day last weekend making donuts. We did fritters and eclairs. The fritters were great but the eclairs were a challenge. We tried 3 times and couldn't get it just right so that we could stuff them with cream filling. I like baking but struggle with it. Cooking is an art, baking is a science. I'm all about a pinch of this a dash of that, taste and adjust. To me a recipe is a guideline and that never ends well with baking lol.
I much, much prefer cooking for the same reasons. However, we followed the recipe and quite liked the result a classic cake donut. In the end, was really easy and just fried in the dutch oven on the stove top.
IronNoggin
Well-Known Member
So, this morning I get a call...
Whatcha doing today?
Vet run for the older Gal.
Anything pressing?
Nope, check up and nail trim.
Well I just got back into town with a moose that has been hanging 18 days. I need you now if you can accommodate.
Give me 5... Vet confirms tomorrow is no issue.
On my way.
Get there to see the world's smallest Tri-Palm!
CO confirmed it met that requirement, and also did so with the 2 points on the other side!
Has to be the Unicorn of all Unicorns!
18 months old I believe, and butter soft. Took me all of three hours to butcher it (with help after I do the main cuts obviously).
Buddy said the fastest and best job of whacking one up he has ever seen.
Better be, only been at it for 45 years and change!!
Tonight we will feast on veal back-straps!!
Yummy!
Cheers,
Nog
Whatcha doing today?
Vet run for the older Gal.
Anything pressing?
Nope, check up and nail trim.
Well I just got back into town with a moose that has been hanging 18 days. I need you now if you can accommodate.
Give me 5... Vet confirms tomorrow is no issue.
On my way.
Get there to see the world's smallest Tri-Palm!
CO confirmed it met that requirement, and also did so with the 2 points on the other side!
Has to be the Unicorn of all Unicorns!
18 months old I believe, and butter soft. Took me all of three hours to butcher it (with help after I do the main cuts obviously).
Buddy said the fastest and best job of whacking one up he has ever seen.
Better be, only been at it for 45 years and change!!
Tonight we will feast on veal back-straps!!
Yummy!
Cheers,
Nog
Brian Reiber
Well-Known Member
Sunday Night dinner .. Coconut Rice with Thai sweet chili glaced prawns & salmonView attachment 87210
Looks good. I was out today and put some more prawns in the freezer.
Brian Reiber
Well-Known Member
Wow, great presentation. Looks so yummy.
Derby
Crew Member
Get them well u can
sasqman
Crew Member
Thank you!
Brian Reiber
Well-Known Member
That was ominous lol. I'm pretty fortunate to have Stuart Channel in my back yard. Hopefully the January spawner index is decent.
Brian Reiber
Well-Known Member
That's unfortunate. We've already been whacked back to 125 a day. Hardly worth flashing the motor. I just enjoy being on the water.
wildmanyeah
Crew Member
Prawns are gold, with that comes greed
a 1 pound tub of frozen tails has gone from 15 bucks to 45 bucks in like 4 years
125 medium prawns is worth like 200 bucks if not more
Spot Prawn Tails - 1LB
Save 50% off our 2022 Spot Prawn Tails. Frozen 1LB tubs of BC Spot Prawn tails, from May-June 2022 season. From ocean run grade prawns (tail count will vary). Try Chef Brandon's Campfire Spot Prawn Tacos with Tomatillo-Avocado Salsa Caught from waters all over Vancouver Island, we bring spot...
shop.walcan.com
Last edited:
IronNoggin
Well-Known Member
Just finished butchering a 1300 lb steer (grain fed since August).
Getting better at it, only took 5 hours & change, although the lads are still grinding & wrapping.
Tenderloin of course...
Cheers
Getting better at it, only took 5 hours & change, although the lads are still grinding & wrapping.
Tenderloin of course...
Cheers
Sea Chaser
Crew Member
Can’t wait to see the final product on the plate
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