smitty55

FYI here is an interesting study done by Carleton University on soft plastic lures. http://www.fecpl.ca/wp-content/uploads/2014/01/Raison-et-al-2014_Water-A-S-Poll.pdf Then I read this on page 9 from that CU report. "Interestingly,the Berkley Gulp! ALIVE! worm, which is advertised as a biodegradable bait (http://www.berkley-fishing.com/products/soft-bait/gulp), only reduced slightly in size during the experiments" I think the operative word there is advertised. Are they really as biodegradable as they say? I'm not sure of the time frame in the CU study, but some of them were two years long. Cheers

Great report. Very well done. Gotta love the gramps tour, and that small river is amazing looking. Tks for sharing that. Cheers

Good report. Nice pics too. That sure looks like one sweet spot. Gotta love it. Tks for sharing. I really like that bucktail. Were you tipping it? Cheers

I was in there this past season. By far the best pancakes (huge) and custom made sausages of any place. And lots of syrup on the tables. Best of all they're open all year long. I finally talked my whole family into visiting this year and everyone was impressed. The main lodge is impressive too. They rent it out for events as well. http://www.wheelersmaple.com/ Cheers

One last question lol. I'm not familiar with jalapeno garlic. An on line search comes up with sauces for the most part. Could you clarify that for me? Tks. Cheers

Tks manitoubass2. Do you have a favorite among those three. How hot are those recipes anyway? I don't have a problem with heat but don't want it to overpower the dish. I've also been googling marinated spiced olives. Lots of variations out there. Most of them call for refrigeration while marinating or at most a few days at room temp. I'm still a bit leery of using fresh garlic in oil at room temp for long periods but obviously you've done it before with no probs so I'll give it a shot. I'm really looking forward to trying these but I don't know how long I'll be able to wait lol. Tks again for the idea. Cheers

Welcome Jimmy. For some reason I don't think it will take very long to get your numbers up. Cheers

That whole idea sounds great. I'd like to try that. Image saved. Versatile too. So at what point do you refrigerate? 2 months? The only possible issue I can think of is fresh garlic in oil at room temps for long periods. I also tend to double or triple garlic in many recipes. All olives are not created equal. Does anyone have recommendations as to types and/or brands. I take it they don't need to be stuffed. Also, is sunflower oil the best, or are there alternatives? TIA Cheers

First time I checked this thread. I'll be back for some of those vids for sure, like the Bonamassa ones. He is excellent. I just finished listening to Abraxas in flac. Wow, I'd kinda forgotten how good it really was. Now listening to a best of Tull. Cheers

Joey I love that idea. Easy to modify too. For me that means onion and garlic hehe. Tks for that. I take it you went to a butcher for that tenderized and sliced pork. Cheers

Lol, I know exactly what you mean. Sounds like the basswood around here. Heavy as hell when green, super wet. Not much use for me. I burn wood to heat my home, and I've found that it's more productive to put the energy into my red oak logs, which is mostly what I burn. For kindling I get slabs. On my property the basswood are all at the end of their lifespan, some going rotten and dropping branches. Had a huge one split and fall late last fall. It would have hit the house easily. I've had to remove a few that were too close to the house and leaning the wrong way. I had some beautiful white blocks that I offered to the woodcarving society. No takers. So I put it out at the road for free and eventually someone took it. They were destined for an outdoor furnace but they would still have been wet for quite a while. Have fun with that willow. Make sure it's totally dry before you burn it. Cheers

Totally agree. Bunk, that was hilarious... Cheers

Once you get it running a can of seafoam is a great investment. Cleans fuel system and carbon deposits. Use a strong mix for more cleaning and a weaker one as a maintenance mix. Well worth it IMO. Many times that's all that is needed for a rough running engine instead of a carb kit or a trip to the shop. Good luck with it. Cheers

Actual hogweed is much rarer. Way bigger than the tons of wild parsnip out this way now. I think they may get mixed up. Regardless, be damn careful. http://www.healthunit.org/hazards/dangerousweeds.html Cheers

For sure the most pleasure I get from my garden all year long is my Garlic. I love garlic. I'm still eating my own almost daily. The difference between mine and that crap from China is like night and day. IMO it enhances anything it's used in big time. When I get sausages made I supply my own garlic and the difference is significant. I have about 25 bulbs left and about half of them are still in pretty good shape. The softer ones I slice and dehydrate and then grind for my own garlic powder. I grow 150 bulbs each year, usually planted in November. It's a good amount for me. That takes up only a 4x12 bed. Very low maintenance on my scale. Garlic gives back a 4-5 to 1 return on your initial investment so after that it's free every year. But I will buy different varieties at the garlic fest to try new ones. I can't remember the last time I bought garlic at a store. Cheers

Methyl Ethyl Ketone. Common in the airline maintenance industry. It removes stuff that other solvents don't touch. Seen it first hand and that's what the AME told me when he was cleaning some old adhesive off an aircraft panel. Cheers

Just use baking soda. Should do the trick. If not, Bartenders friend is an amazing cleaner/polish. Cheers

Good price for sure, but check the reviews. Poor burner design. They take some mods or the wood chips can catch on fire. http://www.smokingmeatforums.com/products/masterbuilt-two-door-propane-smoker/reviews/4810 Cheers

Saw a few pickable fiddleheads today but for the most part they hadn't quite started yet, even beside my house. It's close though. More importantly I had my first leek today. Still real small but oh so good. Cheers

Way back in this thread I had mentioned about my scratch chocolate cake. Moms recipe of course. After eating and making this all my life I can't stand any type of store bought cake with that oil based icing. Yechh! So I found my comment on page 7 and noticed Manitoubass2 had asked for it. So here it is, with instructions for those not used to making cakes. Warning! Once you try it you'll never go back. Easy to make. 1 cup flour 1/2 cup cocoa 1/2 tsp baking soda 3 tsp baking powder Salt (couple of shakes) 1/2 cup butter, softened 1 cup sugar 1 egg 1 cup milk 1. Cream butter and sugar together with fork. Add egg and mix well 2. Mix dry ingredients together well in a separate bowl. Sift if you prefer 3. Alternate adding milk and dry mix to butter mix, starting with milk. Use a beater, but I've done the whole thing with a fork. Batter will be fairly thick 4. Butter a 9x9 glass cake pan. Metal also works, but I much prefer glass 5. Using a spatula, pour batter into pan and smooth top 6. Bake at 350°F for 35 min. I always check it a bit before. Insert a toothpick into the center of the cake The secret is to remove the cake as soon as the toothpick comes out clean. If you wait longer the cake won't be as moist. The outer edges of the cake will just be turning darker. I've always just eyeballed my icing recipe. Two good soup spoons full of soft butter. Cream together with enough icing sugar to form a soft paste. Add a cap full of vanilla and mix well with a fork. Alternate adding milk and icing sugar and mix with beaters. Easy with the milk as it's easy to add too much. You should end up with 2-2 1/2 cups of icing, using at most half of a 1 kg bag of icing sugar. That's it for vanilla icing. I prefer chocolate, so add enough cocoa to get the icing nice and dark. That's it folks. Doesn't take any more than 10 minutes to make and you won't be disappointed. And your kitchen smells great. Cheers

A good way to identify a leaky rivet is to look for a hazy ring around the head of the rivet caused by the minerals in the water. Not foolproof, but often works. Then just use a bucking tool. Cheers

Cool. Tks again. I've enjoyed this thread. I live to eat well, and I have liked cooking since I was young. I figure I eat better at home than what I've had at many restaurants. It starts with growing my own quality garlic. It's the only garlic I use, and I use lot's hehe. I use the scapes too. It lifts any dish up a notch or four compared to that china crap or out of a jar. I also have good access to wild garlic, which I also use a lot, in many ways, including custom sausages. You might say I like good garlic lol. Cheers

Thanks for that Cliff. I have a good dehydrator so that won't be a problem. How small do you break them up before adding them to your dish? Last Sept. wasn't wet and cool enough around here so I never saw one at all. Here's a pic of one I got two years ago. I was almost too late as two days later it was turning. Normally I prefer them younger and smaller so none goes to waste.

It's now official for me. The wild garlic is up about two inches. Woohoo lol. Cheers