akaShag

But for table fare, I hear that nothing beats a nice muskie about six or eight pounds!

Try a quart or three of Moosehead draught along with your polenta................

Yes, looking back now I can smile. And my buddy just about had a heart attack he was laughing so hard. But I reckon you could use salmon skein slime in place of syrup of ipecac as an emetic.................I pretty near hurled right then and there.

I was tying roe bags in the back of my camper one time down at the mouth of a well-known Ontario river, and having a few wobbly pops with my buddy. We had enjoyed a good day on the river and were going to catch up on our beauty rest before we hit the water again before daybreak. So we had some PBJ sandwiches for a quick meal, then I noticed some leftover jam on the table and licked it up. It was actually salmon roe slime off some skein. BLEAHHHHHHHHH!!!!! Had to rinse out my mouth with firewater afterwards to get rid of that taste.............. Doug

Digress all you want, I learn a LOT from you and I am very THANKFUL for it. Doug

Spawnee, that was the name I could not recall, and the proprietary rolls of their own material in a rainbow of colours.

A Cardinal 4! I never did get my hands on one of the originals. I did buy a Daiwa "Whisker" reel when they were first imported. The box had only Japanese characters on it, no English or French, and it cost a very princely sum at the time. But what an awesomely smooth drag!!!

The so-called "float reels" were just a new thing when I last drifted a roe bag or Michigan wiggler. Now I hear that practically everybody uses the centr-pins.

Once upon a time, long ago, I was a devoted steelheader. This time of the year I would be up to my jewels in some half-frozen river or river-mouth, trying to find some fresh silver. Then I took up bow-hunting. Then I had three sons, and a very busy career. Then I got older and have a creaky back, knocky knees, etc, and wading the fall waters are probably in my rear view mirror. So I was making some space in the basement for "stuff" and found a box of my old steelhead stuff, including a bunch of yarn, roe bag mesh, one of those roe bag tiers, etc etc. Does anybody still use this stuff? Somewhere I know I have about a thousand Eagle Claw #42 hooks, sizes 6 through 12 or maybe smaller, some Mustad 9555s (If memory serves me), floats, split shot, etc etc. Same question, do steelheaders still tie on hooks, or has the sport metastasized into something I would not recognize if I slipped on my old vest and waders ? Just curious. Stuff like this keeps older men awake at night. Doug

Art, thank YOU for your devoted work here! All the best, Doug

Yes me son, and pour ALL of the grease that you rendered out of them onto the pan of fish and brewis!!!! Enough salt in that dish to season a whole cow. Doug

And there I thought they were called scrunchins. My mother-in-law (from Witless Bay, how hilarious is that!) puts what she calls scrunchins on her fish and brewis. Doug

They look delicious Rick. I have never had good success making meatballs, do you care to share your recipe/how to make them ideas? Doug

How many moose did you have to shoot to feed moose balls to your whole family!?!?

Thanks! Two different bucks on trail cameras this week, and bucks chasing does, all very good! Doug

Would you be willing to introduce me to her?

AWESOME!!!!!!! Are you related to Linda Lovelace?

I don't care how big your mouth is, no human being can take a vertical bite out of that!!!!! "OK we are now attacking the north face with pick-axes and crampons, the first man up will fix the anchors for the climbing ropes. He will be roped in to the next three men, who are to anchor themselves to the base, securely, lest the first man fall."

I have some venison loin left (aka backstraps) but the t-loins were eaten at hunt camp..............BUT!!! This coming week is smokepole season and I still have my tag, wish me luck! Doug

Venison Shepherd's pie last night, Baked crappies with cheese sauce on a bed of rice tonight. No pictures, wifey is watching................but both dishes (long time personal favourites) were delicious. Wifey even had seconds of tonight's crappies! Doug

back to m2b2, "SHE's a dandy? Was it Eskimo Nell you bought for two hundred bucks? Just curious............... Doug

and PS to Joeytier about canning herring and suckers.................I have eaten canned suckers but decades ago, and it seems to me they were canned with tomato sauce. I would tend to fillet out both species before canning them, because both have quite a few bones. Pressure canning "does" soften the bones, like in canned salmon you buy in the store, but I do not prefer to eat the bones. My Mom used to mash up the bones with the canned sockeye and tell me it was good for me.....and Mom probably knows best but I still don't prefer bones in my canned fish. Doug

Two springs ago we were catching some very nice white-bellied bullheads about two pounds each. Fishing for crappies in a bit of current, and we were taking crappies and bullheads off the same drifts. They would have been about sixteen inches or so, and all about the same size. But yes, generally we catch smaller fish than that. But a bullhead over about ten inches (with head and tail on) once it is cleaned will not fit into a 500 ml Mason jar. If a person had all bigger fish they could chunk them up I suppose, in order to fit into the jars. This was my first try at canning them. Doug

Canned Bullheads: Recipe #1, for 250 ml jars: Fill jar half-full of skinned bullhead fillets. Add 1 tbsp chopped Vidalia onion, add more fillets to about 1/2" from top of jar, then 1/2 tsp garlic powder and 1/4 tsp seasoned salt. Pressure can at 10 lb pressure for 90 minutes. Recipe #2, for 500 ml jars: Pack jar with as many whole skinned bullheads (bone in) as will fit. (Always leave half an inch of space at the top of the jar, of course.) Add 2 tbsp chopped Vidalia onion, 1/2 tsp seasoned salt, and 1 1/2 tbsp Diana's Gourmet Western Smokehouse Sauce. Pressure can at 10 lb pressure for 90 minutes. I wanted to try both fillets and fish "in the round" which is how I generally clean bullheads. Obviously a large bullhead would not fit in a 500 ml jar unless you cut it, so I used smaller fish for those jars. And it is easier to fillet out a larger bullhead anyways, so everything worked out. The jars of fillets ended up with a lot of liquid, not sure why. I did keep the liquid with the fish when I served it, generally mixed with cream cheese, then put on crackers. I think I would drain some of the liquid off if I did these again. The whole bullheads ended up very tasty, with the consistency of a firm canned sardine, and the meat came right off the bones. Doug

This is correct, it wasn't cheap and I had to order it from the US. But I am an older guy with a cranky back and needed something lightweight that can still cut ice well. This one is really the best power auger I ever saw. And when it is ready to go to a new home, then maybe I will get me one of them LECTRIC augers! Doug