smitty55

Like Terry said, soldering the wires is easy, most important is to make sure the shields are well connected. I would try overlapping them to ensure good continuity and shrink sleeve real good so they don't move. Even if you have to cut back the outer sleeve some you can always shrink sleeve over that as well. Certainly worth trying as you have nothing to lose. Even if there is a bit of interference noise it could well still be quite functional. Good luck. Cheers

Got that right Paul.

My neighbour installed a pony panel in his basement and wired in the circuits from the main panel he needed to run in case of a power outage. There is a 220V receptacle on the outside of the house to plug the genny into. Your nephew will be able to do that for you no problem. Then just get it certified. As for generators I agree with others. Stick with Honda or Yamaha and paying extra for an inverter model is well worth it, as just about anything now has electronic circuitry. Cheers

I sure wouldn't remove that front cowling or you'll lose all the strength and integrity of the bow. For sure though you could bolt through it to mount a bracket for your tm.Or else just go with a transom mount electric. Cheers

I don't believe all that spin at all. When they were playing more consistent and not changing coaches every year they had great attendance and a much higher season ticket base. Anselmi said it had nothing to do with the team being ridiculed last playoff for not selling out a game. I call total Bull on that one. It's all about being able to say we had more sellouts this year. Now he says the building is too big for the market, but I guess it wasn't for the previous 20 years when the population was even less. Cheers

Oh I like the idea of that. With my new love for puttanesca I like the idea of olives and capers in the mix. Sounds like a great spot for my marinated olives too, except they're not ready yet. Some good tips in the comments too on picking the best eggplant. Cheers

Mine is the same Rick. Upload picture, click on it and this shows up.

Rick I recently signed up for imgur and it's real simple and easy to use. Not many pictures yet though but here's my garlic harvest this year. Just clicked copy on bbcode and pasted here. Easy resizing too.

I can't think of any better evidence than an eye witness report of what he saw. What would you prefer? He should have asked them to let him take a picture, or are you just plain calling him a liar?

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