smitty55

I'd love to get into sous vide but I haven't been able to justify the cost with my present employment situation. I have heard of folks trying it in coolers but it must still be a pita to get it right. Cheers

One more thing to consider is that if you go with a 9.9 you need not register the boat, so a good sized 12ft will do you fine for fishing, but it sure won't tow a tube much but if the kids are fairly young then they'll be happy. A 14 ft boat with a 15 will cost considerably more as well. Cheers

No surprise to me after all the reports over the years. http://www.cbc.ca/beta/news/canada/thunder-bay/cougar-carcass-found-frozen-in-snow-northwest-of-thunder-bay-may-answer-mountain-lion-mystery-1.4041876

Lol I love that comment Rick. They are Huskys, who cares about fish bones right? No prob. I bet they destroy other bones and carcasses too. And then I thought about the other 98% of other pet owners who would freak out if their dog got into a pile of fish carcasses and I had to chuckle at the big difference in lifestyles, in a good way you know. Cheers

Lol I went to transfer the link to my recipe folder and it was already there. So those ones were done in the oven then? I smoke my own salt in my big chief smoker anyway. So versatile. I want to do some Himalayan next time as it's now almost the only salt I use except for baking and pickling. Cheers

I'm not familiar with this style of fishing so I'm not sure what this means. I use leadcore for lakers but that's inland lakes Does this have to do with the way that the section of leadcore reacts to boat action from normal big water waves and then affects the lure somehow? If so, what about flat water fishing? Tks Cheers

Those ribs look fabulous. Wtg. Gonna be some happy folks. Cheers.

Moosebunk would be a good source of info for you. Cheers

Brian I don't know you, but I can't imagine being faced with news like this. All the power to you in dealing with this challenge. Stay strong and positive above all, and find strength in all the support you will get from all around you. You can prevail. Cheers man.

That sure is a fine looking steak. But wow $32 sure is steep. I bet you savored every bite. Last week IG had whole beef tenderloins on for $10 lb. If funds weren't so tight I would have bought a couple. So I was in there today and to my surprise they extended the sale and had them all cut in half. One of the meat cutters said they were actually a loss leader. I couldn't resist anymore at that price. Should get four good steaks out of that chunk. Two for Sunday with a bag of shrimp and two for the freezer. Cheers

Check out this thread. Jeff from Tamar has been posting regularly. https://www.oodmag.com/community/showthread.php?89034-Temagami Cheers

Yep, real nice to watch the live action video for sure. I'm sure the Speck episode will be as nice. But you know what? I just went back and reread A Solo Roady North III, and let me tell you, that was actually more enjoyable and satisfying to me than the video where they have 23 minutes to fit everything in. Getting the whole story behind it all along with all the great photos I thinks brings all of us in closer to the experience than the video, nice as it was. Just imagine being able to sight fish for for big Pike like that. Wow Btw Bunk, is Rob up to another "vacation". 14 years? Must have been real good for him to leave everything behind for a few days and relax. Dog looked pretty laid back too lol. Cheers

I know of some guys that launched their boat at Quinte during that last warm spell and did well on Walleye fishing right near the ice edge, which over the course of the afternoon crept closer and closer to some ice fishermen. Cheers

Right on Rick. Glad to hear. Did you use your super hot olives? What "meat" did you end up using? I've got about a 1 1/2 cups of sauce left. It's going in the meat loaf mix for a test run. Should be good. Cheers

Hmm, the link to all recipes above doesn't seem to work. Here it is again. http://allrecipes.com/recipe/11693/puttanesca-i/ And this one. http://www.seriouseats.com/2016/02/how-to-make-spaghetti-puttanesca-pasta-week.html

I'm sure you'll enjoy it Rick. Fresh Walleye or Pike fillets would work great too, or chicken breasts even. Just make sure to rinse the 3 items. I could just pick out a bit of saltiness in mine, just right. Plus I know you like some good heat so make sure to up the chili flakes, or if the kids are touchy use Tabasco on your plate like I did. Btw that amount worked out to be enough for about 4 average servings. Next time I might use some of my marinated olives in it too. Many folks on the All Recipes site used Anchovy paste instead. Apparently 1 fillet is equal to 1/2 tsp of the paste, but that's just a guideline as all fillets are not created equal. Cheers

Now that is interesting... hmm Cheers

Doug that doesn't surprise me at all. In fact about 10-12 years ago the school board actually sent out a memo to parents in the Lanark/Balderson area to not leave kids alone waiting for the bus in the morning because of Cougar sightings in the area. Coincidence? I think not. Cheers

Yesterday I was checking online for the difference between passata and tomato puree and tomato sauce after I saw passata mentioned in a recipe. Anyway, I saw a recipe for Puttanesca sauce mentioned on one site and i was very intrigued by the ingredients and by the very short preparation time required. Basically it's a meatless sauce made with anchovies, olives and capers, with a healthy dose of olive oil, garlic, hot pepper flakes and a tomato source of choice, whether diced, crushed or whole ones through a sieve. Amazingly, all those strong flavors blend together very well, with nothing standing out too strong. You wouldn't even know there was anchovies in it, but they are essential to providing that final flavor. So I did lots of research on it, specially checking out many of the comments on this site.http://allrecipes.com/recipe/11693/puttanesca-i/ The bottom line was that even people who didn't care for anchovies, capers or even olives raved about the recipe. Like many recipes it certainly has some versatility in quantities to taste, as well as a few additions. I added onion and basil flakes as well as plenty of extra garlic. ( I grow my own, that China crap is lousy) Plus I added a good shot of fresh grated quality Parm to my plate. Here's some background on it. http://www.seriouseats.com/recipes/2016/02/spaghetti-puttanesca-pasta-week-capers-olives-anchovies-recipe.html So here is the recipe that I made up. I loved it big time, so did my wife. Had it again today lol. So good, and in less than 30 minutes it was finished. 1/3 cup evoo 4 cloves garlic coarsely chopped (1 small bulb in my case) 2 good pinches of hot pepper flakes (I should have used way more, it didn't really have much bite at all) I can (50g) anchovie fillets, rinsed and finely chopped 3 tbs capers, rinsed 25 pitted kalamata olives, rinsed, medium chopped. 1 540ml can diced tomatoes 1 540 ml can crushed tomatoes 4 green onions, medium chop 2 more cloves of garlic, squashed and finely chopped. (just because I wanted to add some real fresh garlic flavor at the end) 1.5 tbs basil flakes. (It's all I had left, I probably would have added more) Fresh basil leaves, torn, would be nicer even I figure Fresh grated Parm for the plate So that's it. I used a deep non-stick pan with a lid and it worked great. It's thick right off the bat so I added the lid soon as it started spurting all over the stove. Add the oil and heat to medium at most. Add chopped anchovies, garlic and pepper flakes. Fry 3 minutes or so till garlic is just gold Add tomatoes, olives and capers. Bring it up to a light simmer. I had to do some whisking to incorporate the oil at first, but after that you wouldn't have known the oil was in there, even on the plate, so my quantity was perfect. Then I put the lid on. After about 5 minutes I added the 2 extra garlic cloves, green onion and the basil. Cook on low heat for 10 more minutes. Remove from heat. If you had your pasta ready you can eat right away. I waited about 40 minutes before we did the pasta and just gave the sauce a quick reheat as it was still warm in the pan with the lid on. The freshly grated parm was a nice addition I found. Quite pungent, way better than the shakers. It's all I use on my plate. IG brings in the "fresh" real Italian rounds I really like my pasta, and I make plenty of sauces from scratch, but this dish really stood out for me, not just because it was a totally different kind of sauce for me, but because of the way some fairly strong flavors melded together to provide a real unique taste that was complex while not over powering in anything. Besides that, how about a dish so good that can be prepared in a half hour. Gotta love it. I should add one thing here. The idea of no meat in a pasta sauce seems like sacrilege to me lol. So I had wifey saute up a pound of shrimp in garlic butter on the side while the pasta was cooking. Mixed some sauce in the drained pasta, then plated it. Added lots of shrimp cut in half, and then sauce and parm. OMG it was so enjoyable. The shrimp enhanced it to real high status for me. Absolutely this dish is now on my menu. I love to discover new flavors. I can see the sauce being used for other things as well. Hope you enjoy it too. Cheers

Dave, just use a vpn like pia and your probs will be gone as no one can read the contents of your packets. $40/year is well worth it. Most people and businesses use them as a privacy feature. Cheers

$5 million for 30 sec during the super bowl. Somehow or another they figure it's worth it. Cheers

I haven't read Arts post yet, or beyond, and I don't consider myself qualified to comment on this site's history and policies. That's fine. One thing for sure is that politics can be very divisive, even among friends and family at times, let alone on an outdoor online forum. How does that line go again? I do regularly visit OOD forums, and they have an Off Topic, and a Political sub forum. For the most part the political one works ok, but it does lean to the right for sure, as it should be IMO for hunters and fishermen. But there are posters from all over the forums so it can work. It might be too late now, but I can add this... Make in my Big Chief smokers It's midnight. I think now I'll catch up with this thread tomorrow. I figure common sense will prevail. Cheers

Your welcome Doug. I wouldn't steer you wrong. It's the only BBQ sauce I use, it's the best. Thick, sweet and smokey. Cheers

Or use a program like exif stripper to remove geodata. Cheers

Nice herring. They sure would be getting kept for bait if legal. Cheers