Daplumma

I'm in.Good luck Joe

Its a trophy for sure and I would love to get one that big...good fish. Joe

I stayed there at the Bahia last year.No problems with the water as long as it was bottled.Did not do too well shore fishing.Silver rattletrap and white MR Twister produced small surf fish but it was fun.Watch out for the Iguanas. Joe

Its a cream of sorts,People put it in coffee.You could use whipping cream instead but it has lots of fat. Joe

Your Chowder recipe you posted a while back inspired me to incorperate your garlic base into my Chowder recipe.Thanx, Joe Seafood Chowder 2 Leeks chopped 2 bunches scallions chopped 1 lb bacon 8 cups chicken broth 5 heads of garlic 3 shallots 1 cup of flour 32 oz(one big bag)frozen corn. 4 14 oz cans of diced potatoes.Drained 1lb cooked cocktail shrimp 1 lb scallops 2 sweet bell peppers chopped 1 cup fat free ½ & ½ Roast garlic and shallots at 350 together for 1 hour. Cook bacon until crispy.Take 3 tablespoons of grease and put in large stock pot. Chop bacon and reserve. Add leeks and scallions and cook over medium heat until soft and coated with bacon fat. Add flour and cook additional 4 minutes,scraping bottom of pot to keep flour from burning. Add 4 cups of chicken broth,slowly at first to keep flour from clumping. Press each clove of garlic by squeezing cloves between thumb and forefinger.I wear rubber gloves. Do the same to the shallots. Add Garlic and shallots to pot. Bring to boil and simmer for 30 minutes. Allow to cool for a few minutes and puree with food processer or blender. Add rest of chicken broth and peppers and bring to boil.simmer 30 minutes until peppers are soft Saute scallops in butter or bacon fat and add to pot. Add shrimp,corn,potatoes and peppers. Cook until corn and potatoes are cooked. Turn down heat and add ½ and ½. Serve in a warm bowl with bacon sprinkled on top. A splash of sherry is also good.

Have a blast today Pete. Joe

Dats a sweet one for sure Roy.I need a cd of him dis summer at Lakeair.I'lltrade you some Desmond Decker..do we have a deal? Joe

Scion..Great cars.Run forever. Joe

Have a great day my friend. Joe

I like that the lurkers get to see the adds and the members dont.Seems like a pretty good compromise to me. Joe

I know there is a story about a perch stuck in the floor of someones boat.There is also a tea bag story.Good idea for a thread.

I say just set up a voluntary donate button,you would be surprised how much would be donated.I'm sure it would be enough to offset the thread adds. Joe

You are entitled to your opinion but the "professionalism" of this site has always been head and shoulders above most other sites with the amount of traffic that they have.I feel for ya though.I was terrified by the adds also,made me blind in one eye I tell ya.Almost made me forget how to capitalize when starting a sentence.You must be totally traumatized. Joe

I do not want to see that ,G Joe

I like the Paypal idea.Set it up,I think that if the adds offend people then the adds will end when the donations make up for the revenue.I trust the guys running the ship here enough to do this. Joe

Will be bringing the jet boat up there to the GTG in june.Only need 4 inches of water in plane.The pike tourney is ours cause the prop boats won't be able to get to the good spots! Joe

If it was a matter of the site shutting down and you couldn't have it both ways.Would you rather pay a small fee or put up with the adds hidden in a thread? I would prolly take the adds so that there would be a larger member base with more info being shared.Pay sited in this economy are on the decline.What do you think? Joe

Now thats funny!

I say bring back the bots.There is nothing there that will offend me or most people.I have seen the oppulant lifestyle the owners of the website live and they need to be supported in their caviar lifestyle.Its all aboot the money,the yachts,the mansions and the wimmins.If you are offended by an add that keeps the site afloat then maybe you should leave.I don't want to hear a bout the kids,there are almost none here and you can disable the adds if your kids are in the room.The adds are just the cost of doing business these days,nobody here is getting rich off us.The changes are needed for security reasons,I know Rick and the other mods,they are not the kind to make this stuff up!Give them some time and this board will be as good as new.I know this because I have been thru 3 or 4 changes so far.I'm all for these guys doing what it takes to not lose money here,I enjoy the place enough I want them to make some money in the process!Bring on the adds!Just no pop ups if you can help it! Joe

Happy to ya young man. Joe

Red or port will do the trck for sure..give it a try.

No baiting of any sort here.Wish we could to get rid of more of them rats with hooves.The season ends here next week.It started last September,long season and yet there is still an overpopulation. Joe

For those who like the taste of deer meat.No need to cover up that great taste.I use 1/2 of a loin for 4 people more if you have more people. Allow loin to come up to room temp for an hour or so. Put rack in center of oven,put cast iron skillet in and crank it up to 500 F. When oven hits 500F remove skillet and put on burner,set on high for 5 minutes. Lightly coat steaks with Canola oil and sprinkle with salt and pepper or your favorite steak rub.I like greek seasoning but Motreal chicken is a close second. Sear the loin for 30 seconds on each side in the pan.There are 4 side to the loin if you are creative. Return to the 500F oven for approx 5 minutes and flip over for another 5 minutes.A meat thermometer will help.140F internal is rare and perfect for me. Even cooked thru till it is all brown the venison is juicy because the pan searing seals it tight. Take the meat out and let it set for 5 minutes or so..enough time to make the sauce!! Now for the good stuff...The sauce..mmmmmmmmmmm Not for the faint of heart.. Take the skillet and put it back on the stovetop with the bits of burned up meat and spices and add 1/4 cup of port. Wisk and scrape the good bits stuck to the skillet and reduce for 30 seconds or so.Called "Deglazing" Add 2 oz of crumbled blue cheese or Gorgonzola and whisk for 30 more seconds or so. Add a tablespoon of unsalted butter and continue whisking until it thickens a bit. Serve in a dipping bowl with the meat. Cut the meat into medallions and serve hot. Joe

Good stuff but against the law here. Joe

Very nice..Thanx guys. Joe