solopaddler

You should send the picture to Howard, I'm sure he'd get a kick out of it.

So....Trudeau is going to legalize canibals. Sounds reasonable.

It took you 2 hours to get out of the slush? Nice fish boys, you deserved them!

HAHAHA! Yep, that's the one.

It's funny you say that. Was watching a reality show with my kid a while back and the guy ate bear poop to survive. Called it "natures granola bar" LOL!

I ate dog when I lived in the Philippines, it was fantastic and quite cheap.

I have zero doubt your technique is a good one Cliff. That's what makes fishing so interesting, there's never a definitive answer, lots of different techniques work.

No, not a drunken wizard or an idiot for that matter. Just a good friend.

I've always found that beyond trolling at night with oversized Rap's walleye on the French demand some finesse. I've fished tons of heavy current areas on the lower french and have always done so the same way. Anchor in the current and bottom bounce with a suitable sized split shot, single hook and a worm or minnow. I always used rods in the 9' range when doing that - stuff I typically use bottom bouncing for steelhead. Small spinning reel loaded with 6lb test and away you go. Quarter cast upstream, allow the bait to sink ticking the bottom, then as it swings below you open the bail up and feed out line keeping in contact with the bottom. Sometime the hits are incredibly soft for such big fish - you really need to have a bit of a touch at times as they'll often play with the bait for a while. I've caught plenty of giants up to 10lb's fishing like that on the French. Typically on more remote less pressured water I never fish this way. Further north a heavy jig/twister combo will catch lots drifted in the current.

Wow that happened fast. Guys were ice fishing on 2 plus feet of ice in the harbour until recently. Would love to see some pic's of what's going on if you're able to post them. Thanks!

Kudo's to Adam Dempsey for creating this masterpiece. It was posted recently on my own forum which frankly doesn't see a lot of activity - hope you don't mind Adam but I had to share this. Every time I look at this picture I laugh. Chris is visiting a specific outpost camp with his family in August and Adam mentioned that over the years this camp had survived a tornado and a propane tank explosion. I countered with: Beer fueled Brock boys > Tornado and propane explosion. Adam offered this picture of Chris from his trip to Abamassagi Lake north of Nakina.

Spend the money on something good!

Rinse it, then when you think it's rinsed well rinse it again.

Looks fantastic, almost a variation on Butter Chicken which I happen to love. Never thought of trying it with fish!

You know it bud. Coffee is very serious business especially when I'm off the grid.

Ewwww gross! I'll take care of the beef on our trips this year okay?

Right after she finishes shovelling the driveway eh Lew? LOL!

Been doing it for over 2 years now, and yes it works.

A true Canadian barbeques year round John! Keeping the back patio cleared of snow and the barbeque going is my way of saying "screw you winter!"

For those of you who like to cook you might find this interesting. It may be common knowledge to some but I just learned this trick myself a couple years ago and it really works! You can transform the cheapest, toughest cut of beef into ultra tender steak by tenderizing it with coarse salt. Cover the cut of meat with salt and let it sit 1 hour for every inch, so if it's 11/2" thick you let it sit for 11/2 hours. The salt draws moisture out of the meat and breaks down the protein molecules making it unbelievably tender. Thoroughly wash off all the salt, season it as you wish and grill it. You won't believe how good it is. There's a youtube video describing the process:

She said

Looks like a great time as usual!

She said

That's a lot of wood, hope your back holds out!

I would love to cast for musky!