akaShag

MUSTARD in potato salad, SACRILEGE!!!!!!!! But hey, whatever floats yer boat, as they say.................. Doug

and how about that one-man construction crew and his beautiful camp, eh!!!!!

Thanks Steve, this is all news to me. Here in Eastern Lake Ontario there are lots of lakers caught, but I rarely hear of twenty pounders. Maybe I need to listen harder! Doug

back to Steve...............I have never heard of even a 35 pound laker coming out of Lake Ontario. I would wager a very, very large sum of money that large numbers of 40 lb lake trout will never be caught in Lake Ontario. Not to rain on your parade, just saying that this lake has been stocked with lake trout for decades, there are millions of angler/rod hours, and big lakers over 20 pounds are pretty uncommon given the amount of angler effort. Maybe a question of genetics, maybe a question of food, I do not know, but count me as a die-hard skeptic for big Lake O greys. Just sayin'................... Are there any published stories with confirmed weights for Lake O lakers? Doug

And another 42 lb laker from Great Slave, last summer. My buddy holding it has a 56 inch chest, for a comparison perspective.............

back to mr b, yes I am quite aware of the distances. But postage is not THAT much more for a package from Ontario than it would be for one from Alberta. I mail fairly heavy packages quite frequently and the difference might be ten bucks. Of course, your case of relish that cost twenty-five bucks will be fifty bucks or better by the time it hits YK.......... Do you know any member of the military up there? There are flights to and from Edmonton with some regularity and they might be able to help you out. (If Edmonton has the relish you want...........) Doug

Brussel sprouts!!!! Little balls of hell, even make the toilet puke..............

Willie's in his 80s and by all accounts has lived pretty hard, I reckon he is already on borrowed time...............

Is this the Swiss stuff? If yes, looks like you can buy it via Amazon.......... http://www.amazon.com/Swiss-Chalet-Chicken-Marinade/dp/B00283TPYE

If your brother can buy the Bick's red relish in Mississauga, why not ask him to ship you up a case? Doug

I will see you about a year from today, or maybe a wee bit later in August 2016. But I will be sure to coordinate it well in advance, never being one to pass up a chance to catch (and EAT) some fresh walleye! And there might be some canned goodies onboard too, like canned goose breasts with bacon.............. Doug

Sounds like a fair deal, as long as you do the guiding for the fresh walleye fillets!

ummmmm, there are two sausages there, one with goose and one with deer. Both use a fair bit of fatty pork for flavour and consistency. But when I visit you next August, I will bring some. DEAL? Doug

back to Brian B, I make most of my own fresh sausages and about half of my prepared sausages (pepperoni, salami, etc). But I really HATE working with ground turkey, it's like working with snot. So I thought I would try this store-bought turkey sausage, but.................................yeah, it was not the best thing I ever ate. Back to my own Canada Goose with maple syrup, and venison honey garlic sausages! But they are NOT 70 calories per sausage......... Doug

Well one of the big chains has turkey mild Italian sausages on sale this week, and only 70 calories per sausage. Not quite like the ones I make for myself, but hey, why not try something new? OK I have tried something new and my advice is do NOT buy the turkey mild Italian sausages from No Frills. VERY disappointing, to put it mildly................ The leftovers will probably be OK sliced up on a sandwich with mayo and some sharp cheese or something, but there is not much there for taste. Doug

I said it before and I say it again, absolutely unbelievably AWESOME!!!!!! Working solo, you have done more than a crew of ten in the same time frame, just outstanding! When you go back to your gubmint job it will take you three weeks just to slow down to the usual pace of work. Doug

Hoax http://en.mediamass.net/people/willie-nelson/deathhoax.html

Back to Mr Blizzard, your True North smoker is electric, correct? I have seen them and they look a lot like the Luhr-Jensen Little Chief and Big Chief smokers, which I have been using for almost forty years. YES your smoker will get hot enough to do hot smoking. In the wintertime, place a cardboard box over it, with about 2" clearance all the way around. Or if you are a handy fellow, make a thin wood box for it, leaving about six inches at the bottom for the smoke and heat to dissipate. Doug

ah............. si tu parles le francais......... elle: "Tomatoes" lui: "Jai pas tes toasts." Doug

HOLY CATS, man!!!!! Absolutely amazing!!! Doug

MATERS?????????????????????????????

Very good advice, which a lot of us (ahem) older folks would not know. I did post a fishing picture on another website and a tech-savvy buddy of mine let me know that the picture had the GPS coordinates in it. The photo had been taken by a buddy with his cell phone, then sent to me via e-mail. THEN I uploaded it to a photo-hosting site that I use, and then posted it to the fishing website. So that GPS info travelled with that picture through several devices and processes!!! Fortunately my ancient camera does not have GPS, and I don't think my cell phone has GPS, but it can't take a picture anyway. Thanks for posting this! Doug

That's a pretty clear day up there compared to last year at this time! Some days we could not see ten yards on Great Slave for the smoke.......... Doug

back to dave 524, both of mine are Winchester Model 43s. I did have a lever gun in a Marlin 1894 CB (I think???) in this chambering but it was like shooting a sewer pipe. The Bee really shines in a bolt gun or a falling-block like you have (which is probably even more accurate than my bolt guns). Yes I believe I have had all of the .22 centrefires, and some of them multiple times, all very much fun to shoot. Doug

back to Mike Borger, all I smoke is fish, and venison/moose/goose prepared sausages like pepperoni or summer sausage. Oh yes, and moose/deer/goose jerky too. And maybe some other stuff that I am not remembering right now........... And I DO inhale, but it goes down my throat not my lungs! I will be ecstatic if I get to be as old as your grand-dad, and still hale and hearty! Doug