What's for supper?

Seems like chili kind of weather. Or I’m having an odd craving for a good Tuna Noodle casserole. With crisp bread crumbs sprinkled on top…

Coletrain27 wrote:

Oh man I bet that is tasty!

I’ll let you know in 10 days. I just put it in the brine today.

It’s fishthumpers recipe. I added the lemon.

glenn57 wrote:

Kinda a snack really

Pickled pike is a fantastic way to use that resource. I do it myself with those small over-abundant hammer handles. Goes great on a triscuit cracker.

Sweet & sour chicken with brown rice.

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Salmon potato soup with dill and lemon.

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Breakfast for dinner

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Asian Meatballs and homemade improvised fried rice! Really good. The meatballs were supposed to be an InstantPot recipe but it’s one of the few times where that machine has failed me. Cook time was not sufficient so finished them in the oven. Turned out great!

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Something a bit different, taco soup. Not bad!!

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anybody have a pickling recipe that doesnt result in the fish being so sweet tasting? id love to make use of pike via pickling but all the recipes if tried the fish turns out so sweet

Crappie, scroll down in this members recipe thread and look for
the pickled fish wine thread. One page one, fishthumper posted a recipe that is top notch.

When it gets to the part that says 1 1/2 cups sugar I am down to adding a hair less than I cup. Turns out great Everytime. I’ve also added 2 lemon slices to each jar

glenn57 wrote:

Crappie, scroll down in this members recipe thread and look for
the pickled fish wine thread. One page one, fishthumper posted a recipe that is top notch.

When it gets to the part that says 1 1/2 cups sugar I am down to adding a hair less than I cup. Turns out great Everytime. I’ve also added 2 lemon slices to each jar

Thanks Glenn ill take a look at that

glad to help…..since ive used that recipe, i’ve pretty much retired the 4-5 other recipes for pickled fish i have!!!!!!!

my post on the top of this page is pickled nords with that recipe!!!!

Veni sausage w wild rice w Crappie cakes

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Deuces wrote:

Veni sausage w wild rice w Crappie cakes

wild rice looks nummy, not the black rice either.

glenn57 wrote:

<div class=”d4p-bbt-quote-title”>Mr.Beads wrote:</div>
Veni sausage w wild rice w Crappie cakes

wild rice looks nummy, not the black rice either.

Not the black rice?
I thought all wild rice was blackish in color, no?

Some rice is alot darker. It doesn’t cook up as well as the brown rice does, IMO. I believe the not so dark rice may be processed better. Gino maybe can explain it better, he actually does the rice harvest thing

glenn57 wrote:

<div class=”d4p-bbt-quote-title”>Mr.Beads wrote:</div>
Veni sausage w wild rice w Crappie cakes

wild rice looks nummy, not the black rice either.

Yup u got it right. I don’t mind it since it gives it a different texture. The good wild rice I get from some family always gets eaten right away so I’m stuck buying whatever else most rest of the year. This rice came off one of those fancy racks at a holiday gas station.

i wont buy the real dark rice….ever anymore. i make enough trips to itasca county to find the good stuff and willing to pay for it. just worth it to me, and i’m usually supporting a family or individual that did all the hard work!!!!!!

i used to buy what they called the soup grade rice..basiclly the broken up stuff, its cheaper but dont do that anymore either!!

Stuffed peppers last night and buffalo wings tonight. All in the air fryer

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Those stuffed peppers look like the real deal. I do those only I do them in jalapeños, as well as green peppers.. look very tasty

Deuces wrote:

Veni sausage w wild rice w Crappie cakes

What is a crappie cake and how do they get made ?

I use this recipe from Amy Thielens Midwestern table cookbook for walleye cakes, and adjust for what I have on hand. Crappie, Northern etc all work.

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Bearcat89 wrote:

Those stuffed peppers look like the real deal. I do those only I do them in jalapeños, as well as green peppers.. look very tasty

Thanks, yea I like to do jalapeños too with bacon wrapped around them on the smoker. They are great that way

BigWerm wrote:

I use this recipe from Amy Thielens Midwestern table cookbook for walleye cakes, and adjust for what I have on hand. Crappie, Northern etc all work.

What substitute for mayo ? I despise mayo even when it’s in a recipe that it won’t be tasted. If I know it’s there I won’t eat it lol. Other wise the rest sounds good

Bearcat89 wrote:

What substitute for mayo ? I despise mayo even when it’s in a recipe that it won’t be tasted. If I know it’s there I won’t eat it lol. Other wise the rest sounds good

Miracle Whip? That’s a tough one, but I’m sure you could add some milk or mustard or something to add moisture and stickiness. Probably at a far lesser quantity than the mayo.

Boneless beef arm roast with all the goodies. Roast is dryer than a chuck roast but with enough gravy it was still tasty.

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Steak tacos

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For the fishcakes, I make a similar recipe but use a dijon mustard in place of the mayo. I echo his sentiments on mayo

glenn57 wrote:

Some rice is alot darker. It doesn’t cook up as well as the brown rice does, IMO. I believe the not so dark rice may be processed better. Gino maybe can explain it better, he actually does the rice harvest thing

The black rice marketed as wild rice is not wild rice. That is a genetically modified wild rice grown in patty fields. It is modified for the whole head to ripen at the same time for easier harvesting. It’s a tough rice that takes twice as long to cook and is chewy and doesn’t taste as well as the real stuff. The real stuff doesn’t ripen at the same time throughout the whole plant so it’s not practical for commercial farming and is best done the old fashioned way. The wild rice ripens at the bottom first working it’s way up the plant, so rice fields can be gone through over and over for three weeks until it’s done. The rice is usually light brown to dark brown and the seeds are not uniform and should very in size. The true wild rice cooks in fifteen minutes and is soft and not chewy. Good luck!

Bearcat89 wrote:

<div class=”d4p-bbt-quote-title”>Mr.Beads wrote:</div>
Veni sausage w wild rice w Crappie cakes

What is a <strong class=”ido-tag-strong”>crappie cake and how do they get made ?

Truth be told I’ve never made a fish cake. Came home with a bucket of frozen crappies weekend prior then COVID F’d me for a while so the crappies sat in the bucket perhaps a day longer than needed so got a lil mushy under the knife. Ain’t no way in hel! I’m letting my own dumba$$ move waste fish so I decided cakes was the best option even with a slight chance of $hitting myself on top of the corona. Crash diet for a beach vacation coming up wouldn’t be the end of the world.

I just threw in italian breadcrumbs, eggs and raw fillets and squished together. Like I said they were a lil mushy…..highly recommend NOT doing that recipe bc it sucked. But fish was edible, didn’t go to waste and my colon is still intact.