Re: Teatime Choices
 

Prince Albert :lol:

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No more jubi jubi berries or other sticks and hay and stuff, I got some nice proper sausages "bangers" and they're going be accompanied by some real chips, peas and lashings of gravy. :thumbup:

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I have a lovely looking chicken, stuffing with pork sausage meat, roasties that I'm cooking in Duck fat (can't get Goose Fat here) Brussel sprouts, and roast carrots and parsnips....yum yum, I've been fantasising about it since yesterday....oh not forgetting bread sauce:p

It's snowing like a bugger here...I've decided that when the weather gets bad I'm going to cook myself into a comfort zone...

Snowed last night too, so we had roast duck breasts with a blackberry jus and they were wonderful too...duck breasts have proved difficult to track down in NB...so a rare treat.

If the winter is going to be bad, I shall emerge in springtime the size of a grizzly bear:eek:

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That's the spirit!

Sounds delish.

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Moose balls.

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Nice.

One question:

Are you a contract killer?

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Strip loin med rare and some vegetables. I don't have a scale but there must be several hundred calories in there. The butter shouldn't count as it melted away almost immediately.

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Would guesstimate 1400. Looks damn delicious though. I agree on the butter!

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I had Scotch eggs and chips again - ate 2, saved 2 in the fridge to take for lunch.

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Lingcod meunière. :thumbup:

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Really nice Chicken & Ham lasagne from a BBC Good Food Magazine....light,tasty and well worth a recomendation!....

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:thumbup:indeed! Looking forward to ice fishing season and burbot - it's our freshwater cod.
And, I do dearly love lasagne :wub: but I'm passing on supper tonight. There were a couple of beers and now some wine, but it's thin stuff.;)

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How big do they get? I see the record in Alberta was 18lbs but I'm guessing the average size is much smaller. Still, looks a nice fish. :thumbup:

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We have a duck in the freezer. Might try a Jamie Oliver recipe which sounds okay. I did one a few years ago but it was a lot of work for not that much to eat.

Tesco used to do (still?) two duck breasts with a plum sauce. It was heavenly.

Sobeys usually have frozen duck breast.

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Average is probably 4 - 5 but there are 20s around, the records are under reported (in Alaska & northern BC they get huge. By the time they get 10 - 12 lbs they're a little chewy and not as tasty. The skin is bitter so we skin them like catfish. When the continents separated cod became stranded in fresh water and evolved into these.