smitty55

Funny how some find the truth offensive...smh Ever heard the term white bucket brigade? There's a reason for it, and I recall first seeing it 30 years ago before the term was even around. But I guess you find that offensive too. What I don't get to_angler is why you would focus on one word in a post instead of the real issue of a rope with 5 gaff hooks being used to snag fish.

Acetone is a pretty strong solvent but does work well in that video. I would try lighter fluid first though and then go stronger if that doesn't work. Cheers

For a writer and national director of communications with TU that Chris guy is a twit. This line really gets me. ""How important is it to protect this particular destination when, it would seem, the area is riddled with trophy trout" You would think that the guy would know something about AP, as it's world renowned. Now sure there are tons of trout lakes in the park, but it sure isn't riddled with trophy lakes like he implies. What an idiot. Soon as you start assuming things without actually knowing it all you do is lose credibility. Cheers

Made home made egg rolls for the first time yesterday. Super easy using ground pork and a bag of coleslaw. Let me tell you they were very good, easily comparable to most take out Chinese food. I really liked the wrappers from the store too, not quite as thin as a spring roll but much thinner than your average take out one. Now that we've got it figured out it will be time to experiment with the recipe by increasing spices like fresh garlic and ginger, maybe adding some Chinese 5 spice, adding some heat, shrimp and bean sprouts to the mix. Two minutes max per side in the fry pan with 2 in. of oil and they were done perfect. Needless to say I won't be buying them from take out any more. Here's the recipe we used. http://www.food.com/recipe/chinese-egg-rolls-134053 Cheers

It's amazing how news travels. This story is really making the rounds. I heard it this afternoon on Chez106, our local rock radio station. Cheers

I just signed up for imgur and quickly loaded my last pic from my camera. Clicked on bbcode and pasted here. Voila, my 20 ft of fresh garlic curing. Big pic though.

Damn, it won't let me download my bucket, always getting an error. Single image download seems to work still but that will be a pain. Cheers

Rick I found your old pic for the spiced olives. For those wondering it's just minced garlic, not jalapeno garlic as posted in the recipe lol. Cheers

If you like olives you'll definitely enjoy these. I went to a wholesaler and the 4l of olives was only $18 Cheers

Just a reminder about marinated olives folks. Tks to Rick's initial post way back two years ago I have developed quite the love for these babies. There is just no comparison to regular ones. The only time I buy olives now is for Puttanesca. So I did up another gallon today. Got six mason jars. The stuffed manzanilla type are perfect I find. I just sort of wing it with ingredients now it seems lol. I've found that I really like onion and sundried tomatoes in the mix, the onions stay crisp too. Used three different berries today like juniper, allspice and peppercorn (lots), and also seeds like mustard, fennel, cumin, coriander, celery, dill and of course lots of crushed chili. There's also 6 jalapeno's and a couple of dried chili peppers as well as a couple of tsp of this spice mix called "scorchin' scrumptious" that has a real kick. Come to think about it I forgot to mark my jars so there may be a couple of real surprises lol. Each jar has a whole garlic bulb too. My own garlic, still in great shape after close to a year of storage amazingly. Sunflower oil is the way to go. I may use a few tbs of olive oil at most per jar now, because it gets thick when cooled in the fridge. As for spices I used 3 different chili pepper powders, a cajun mix, basil leaves in two and Italian seasoning in one, curry in three(nice surprise), tumeric in one, pickling spice in a couple, smoked paprika, majoram in a couple, lots of fresh thyme in every one, and also fresh bay leaf and rosemary from my garden in three of them. It should be a very interesting adventure this time I'm thinking. Hopefully they aren't too hot for Wifey, she really likes them too now, as before she wasn't real big on oilives until she tried the home made. They are now lying on their sides in a dark cupboard in the basement for 2-3 months, getting a quarter turn most days(I hope) for the first 2 months. I know Rick said he doesn't refrigerate until opened but I now put them in the extra fridge after three months or so. If you check online don't believe the talk of eating after two weeks. Like Rick said, one thing for sure is to wait the two months at least for it to age, like a good pickle it gets way better over time. 6 months and older is even more refined. As good as they are, you can notice the difference for sure. It's fun to do, not expensive at all, the rewards are outstanding and everlasting really so long as you don't run out hehe. Better than any restaurant for sure. Plus the kitchen smells great while toasting the spices for each batch If you do a search for olives on this thread you'll find the old posts, but all the pics are gone now with this photobucket Bull. I did post one recipe though that I like, plus there are plenty online. Rick maybe you could repost your initial recipe pic, just don't use pb this time. I liked #3 Cheers

That's a beauty fat Laker. Big congrats, you must still be smiling big time. Cheers

It's all in the grip. I've handled a couple thousand over the years, mostly caught by hand line, and I learned early as a kid. Had a few dandy infections, and those wounds are sore as hell and lasted a long time, even as a kid. There are three main methods I use, one grip from the front of the head for cleaning purposes which doesn't involve dealing with the dorsal spine, and one from the back of the head for hook removal which does involve dealing with the dorsal spine. In both cases the lateral spines are locked forward between the index and middle finger on one side of the fish and the thumb behind the other lateral spine. Basically like a three finger claw. This gives a real solid grip. The back of those lateral spines aren't smooth either so after a good whack of catching and cleaning fingers can get raw in spots, but that's a good sign lol. The trick with the rear grip is to start a bit forward and fold the dorsal spine back and down under your palm as you lock in with the claw. Then you're fine. Some times the same grip from under the jaw works well too after catching, which doesn't involve the dorsal either, but it's not as strong a grip. The main precaution is to wait until they've settled down before putting the grip on them, that will prevent most spikings, as I call them. I will say that those 2-3lb black bullheads are way stronger so more care and a real strong grip is needed. I'm way more used to the smaller browns. Real simple and fast to clean too, under 10 sec easy and no t-bone left like you see in the stores I'm actually surprised you don't spring fish at least for them up your way Rick, assuming they are up there. Great eating, freezes very well, no limits and usually lots of fish caught. Can be a great family event too, specially with a shoreline fire for the nite fish, bells on rods or hand lines ringing in the darkness and kids running to them... Fun times, it's often been a yearly social event with the guys over the years too as well as getting a years supply in the freezer during the spring run. Cheers

One of my favorite coatings to use whether baked or fried is ground up potato chips, leaves a nice crunchy coating. I like salt and vinegar myself. Cheers

It's very easy to dry out pigeon so I would be quite hesitant to throw it on the Q. My two favorite ways of doing them was a clay baker or oven bag with bacon over the breasts. Slow cooker work work nice too I figure. Cheers

Maybe if folks would just ignore that twit and not respond to his inane chatter he will just go away.

Yep I agree. Can't see enough of the third one but it could be a brooks reefer, similar to the flatfish and beno. Cheers

I was taught how to fish Lakers using lead core and gang trolls with a threaded bait 20" or more behind and it is still my preferred method. I just like trolling and learning the lake and seeing as I spent so many weeks at Kipawa it was by far the best way to explore that huge waterway. Funny enough, even my buds with riggers were still pulling big hammers off the ball and they always produced better than the spoon on a stacker. I've been salting minnows since Quebec outlawed live bait. I would buy a big wack of Emeralds late winter for all our Quebec fishing but sadly that is no more. Sterling you didn't specify for what technique you were using the minnows for but if you are referring to on a leader behind a troll or a spoon then I have some alternatives for you. Gulp minnows do work, what I've done is use two on the treble hooked through the head with the two adjacent barbs, as it seems to track better that way than with three. That same guy that taught me also showed me a little known trick for behind a big hammer. He would actually go to this little lake in the middle of Ottawa at a certain time of the year and catch a couple dozen of a certain size range sunfish from shore. Here's the kicker. You cut the tail off and use that threaded on the leader behind the gang troll. I've used it and it works quite well at times. One nice thing about it is that it usually tracks well with no spin even after a hit or catching bottom. And guess what? You can even legally use a perch tail in Ontario so long as you don't allow any meat fit for consumption to go to waste, so a normal fillet method would leave enough to use. I just found this out from a recent interview I watched that a member of Fish Hawk had with a CO. But don't tell anyone ok... hehe Cheers

A cast iron fry pan also works great for veggies on the grill. I was shown this method well over 20 years ago. I was kind of skeptical at first when he told me about the method but I sure am glad I tried it. Fill pan with cut up potatoes, onions, garlic cloves, peppers, shrooms, carrots etc. Add maybe half a cup of zesty Italian dressing, mix and dot with butter. Grind some fresh pepper over top and spice as you like and then sprinkle well with fresh grated parm. Cover with foil and into the closed grill or use a rock to prop open a bit. Timing is the key, I like things just starting to brown in the pan, usually I'll check progress around the 30-35 minute mark. Sometimes I'll take the foil off for the last 10 minutes. Plus the whole pan can go on the table, serve from it and things stay hot for a good while in case of seconds. You will definitely be impressed. And you won't do it just once I can safely say. Cheers Edit: As for the OP I've got a good story lol. My wife can be a bit blond at times. One of the first times I brought her out to my country home 25 minutes from Kanata we went by a small farm and there were some horses running free in a 50 acre field. So she's all excited and says "Oh look. Wild horses." I rest my case.

Yea I like those rod holders too. I have the 12ft transom model with an old 1.5hp Johnson and that would be handy. So how did you secure the two strips of 2x? to the canoe? It's not like the walls are very thick. Tks Cheers

For sure. I would also suggest that it probably starts up to two hours earlier. Here's another for sure. I first learned to fish Lakers from an old childhood friend in the early 80's using leadcore or copper and gang trolls. I really fell for trolling back then as we explored Kipawa for many years, and its still is my preferred technique. He told me way back then that thunderstorms turn Lake Trout off big time and was he ever right. Even the next morning could still be dead. And it's not the lightning, it's the thunder. Go figure that one eh? I wonder if it happens on the great lakes too for other species? Cheers

Noooooooo!!! Not the whole bottle Doug. You gotta ration it man. Btw last word I got is that the president Garry Janz is working on it with the Crazy Canuck Smoker crew to get some new supplies but don't know when at this point. He's presently out on the East coast for a ride event there so I haven't contacted him yet. Cheers

I know of a Musky guide who not only goes by best fishing days but also makes sure to be on his spots during the moon rise and set times during the day. He swears by those times that the fish are more active. Cheers

Good for them. Even the gals were in on it. Seems strange that they knew exactly how many deer were shot and how many were bucks. Maybe they got one of the culprits to turn.Or maybe the poachers were stupid enough to keep records lol. A two year investigation before laying charges seems like a long time. Were they watching them for that long? I guess these investigations can take a good time to gather enough evidence to make sure of convictions. It will be interesting to get more info after the courts are done. Cheers

Personally, I don't understand why anyone would expect to have to tip a guide who is already making real good money. Now if you feel you're getting an exceptional experience then sure go ahead. So you want to tip him an extra $100 for a total of $500 for a day of fishing when it was bad the first time and now you have to take another day of your time with related expenses. That money could cover your half of a weeks stay at a nice lodge with a bud, which I would find much more rewarding than any one day trip, that's for sure. Now I'm not tight with my coin when I have it but I do want value and a rewarding experience for whatever expenditures I put out. Cheers

Be real careful about bird nests on outdoor lights. Big time fire hazard. Don't even let them get it started. Flycatchers are bad for that too. Cheers