Canuck

Cold sliced canned corned beef and mustard sandwiches when I was kid. Definitely not a gourmet meal though. Camp ground corned beef hash was pretty good. Canned beef chopped up, onion and diced potatoes fried till browned nicely and a couple sunny side up eggs on top. A bit of ketchup.

You forgot the slice of Provolone!

And don't let the camera app on your phone access the gps. The photo metadata holds the gps coordinates.

Nice. I haven't hunted grouse in many years. When my Slovenian grandmother still lived up in Kirkland Lake she would make a fantastic grouse stew from the birds we got. She would clean them faster than I could ever do it too. I miss her. And the stew. And the rush you get from the first bird of the fall.

Like all of you, this hit me way harder than I thought. Maybe getting older you start to think about mortality a bit more. I watched a bit of the Kingston concert last night but was too emotional to enjoy it. Will watch it on the weekend for sure. Gord had this strange spell over us. His lyrics were so deep and interesting. He was an intellectual without being preachy. He gave his poetry and let you figure it out. Humble and arrogant at the same time.He was such a great showman and one of the few bands that was even better live, and not because they played or sang the songs better. It was something else. It was the man. I think there is something he has left behind for us that we will find out about soon. I just have this feeling. But even if he has just left the stage as he left it, its all good.

I am kinda partial to the female plumbing myself.

I agree, but I like to leave the breeders. I don't like to waste meat so I filet the "normal" way and leave the y bones in. Just take them out while you eat. They are easy to find because they are all in a row. Its easier on larger fish. On a smaller one, they are small and fine so its a bit of a pain.

If you want to catch a few fish for dinner (and don't mind paying) there is a trout pond on CR 6 just north of Lafontaine Rd near a ittle pitch and put golf course. The trout are rainbows and relatively easy to catch. There is no catch and release though. If you catch it, you take it. I took my kids there when they were quite young, but experienced fishermen. I nearly had to take out a second mortgage. We were out of there in about 15 minutes, They figured out where the trout were (it was hot and windy and they were near the bottom) and then went at e'em. With little kids you could probably control the bite a bit.

Maple Pepper Crusted Broiled Salmon: You can use this as a cedar planked BBQ salmon topping or can do it in the oven for a less smoky approach. Either way, its great. Its quite spicy so you need to like a bit of heat. You make a paste of the following (sorry I don't have measurements. I do it by "feel": - A lot of fresh cracked pepper (loosen the top on a pepper grinder and grind away, you need a lot) - Maple syrup (the real stuff) - Some melted butter (same amount as the maple syrup) - Some flour and corn meal (50/50) to thicken up a bit. Not too much - Some salt Mix all of the above to make a pretty thick paste and put a nice thick layer on top of a salmon filet. If you are planking on cedar, just do it the way you would normally. If you are doing it int the oven, preheat the oven to about 425, then put in the oven on a sheet. When it is about 60% done, put the broiler on to finish. Don't let the top burn, but get it nice and toasted. Enjoy!

Ok, I have another recipe for you that I learned down in Florida for redfish and any other relatively firm fish that you can grill on the BBQ. Soft fish it wont work on. This REALLY works. You pat dry the filets and then sprinkle old bay on them (works with salt and pepper too). Let it sit for about 10 minutes. Then coat the filets with a decent amount of mayonaise. Not salad dressing, and not the "lite" mayo. The good old Helmans kind. Then you grill on the BBQ. the mayo has oil in it that helps keep the fish from stciking, but it browns and grills up nice. It works great on firm fish that can be grilled right on the grates. Give it a try and let me know how it works for you. (I have done fresh GBay salmon and its fantastic.)

When I kept my boat in Bronte on Lake O there were lots of morons that would troll close to you. Sometime even cutting right behind. I had it happen twice but it was an accident.

Wow. There are actually people defending the guy on his FB page. No reason ever to do that. No matter what someone else's may have previously done to you you don't do that crap.

I have an iPhone 6. Its been good, but the battery life is not great. I GO Train to work and using the browser for the 40 minutes takes the battery down 15-20%. It seems to be mostly the browser that does it.

For sure the hull strake will be an issue. Keep in mind that hull strakes are not always perfectly in line with water flow when you are on plane. Especially all the way forward. So the area around a strake is turbulent and likely has bubbles/air in the flow. You can watch the transom while on plane and see, but generally you would want to be mid way between two strakes, away from the motor/prop, and without any obstructions forward (like through hulls for live wells, other transducers etc.

I was given a fathers day gift of the green worm bedding in a fiber worm box. You put the worms into the bedding and the dye in the worm food turns them green. That part worked fine. The problem is that the green worms poop has the dye in it, and it stains whatever touches it. Worms didn't catch any more fish either. I still use the fibre worm box though. You soak it in water, put some moss in it and it keeps worms better while out on the boat than the styrofoam boxes you buy em in.

Took another look on my PC with the larger image. WHat looks like spots in the small image is actually the scales that show up much more. Yup, I agree its a silver pike. Neat.

Looks to me like a light coloured ordinary pike. Probably living in clear water and not stains weedy areas. The spots are faint but visible. On a silver they should be virtually not visible.

Like the ISIS trainer said to his suicide bomber students: "Pay attention. I am only going to show you this once."

By the way, the best bass and pike recipe for you: Sprinkle both side of the wet filets with liberal amounts of Old Bay seasoning. Then flour them and fry in a 50/50 mixture of butter and vegetable oil.

Well, I am either stupid or brave or smart to have done the research, but.... I reread again, and looked on line about false chantarelles and characteristics. Softer flesh, have actual gills, not an apricot fruity smell, and looked at more pictures. Getting pretty confident so..... I cleaned and fried up about 1/2 cup with butter. They smelled really good. Not just mushroomy, but better. Hard to describe, but really nice smelling. I also rehydated a few of the dried ones from Longo's, then quickly fried them to see how they smelled compared to the fresh. Pretty darn close. Based on reading, if they are the false chantarelles, I may have hallucinations, and may get pretty sick, but won't die. I am 100% sure they are not the jack o lanterns that are kind of close looking, but are actually poisonous. So, here goes nothing. Heated em back up and try one. Holly crap, is this ever delicious. Down the rest. Fried up a couple more and had them too. Try to get my wife to try some. Nope - she tells me that she knew it would end like this. Says tomorrow night if you are still around will try them (she could smell them frying). Off to play hockey. That should test my stomach. Well, the verdict is in.... CHANTARELLES! And looks like there will be a lot where I found them. A pretty wide area and not too far walk from home to get them. Cool. Or I will die in my sleep and this will be my last forum post.

I read probably 50 web sites now and watched videos of foragers showing where they grow and what they look like. And how to tell them from false ones. I am getting close to 100% sure. I even bought some dried ones at Longos to compare the smell and look. Nothing I have read or seen makes me think they are not. I think I will fry up a couple and see. The false ones are supposedly bitter so should know pretty quickly.

True. But not helpful. Maybe life saving though.

They definitely smell sweet. Maybe like apricots like they say. But not sure. Do false chanterelles smell sweet?

I am a novice mushroomer and I found these while walking the dog in a hardwood forest. Growing on the soil, not on stumps or deadwood. I am 90% sure they are chantarelles, but not 100% and I don't want to be sick. Are any of you experienced enough to tell from photos?

Piling on a bit, but I will eat SMB or LMB, but I prefer SMB. I think its a bit firmer, and LMB can have a weedy (very subtle) taste. agree with the above. Like all fish, they need to be kept alive until cleaning, or killed and iced immediately. I don't bleed bass, pike, walleye. I do bleed trout and salmon though. If I can see a lot of gubs on the fins of a bass, I don't keep them. I will pick out a couple grubs, but if a fish has lots, its too "ick" for me. Pike virtually never have grubs. I think mid sized (2 to 5 lbs) pike is one of the best eating fish we have in Ontario.