manitoubass2

No I'll look for it. If you ever get a chance try this one

 

https://www.youtube.com/watch?v=ewYCTpdhQxg

Ive already tried it m&s. Cant remember how it tastes? I saved the bottle though?

The beer i was talking about youll find in the LCBO but probably only in singles. They make 3 differents brews that im aware of, get the regular one. They come in real nice glass bottles.

The price dropped alot. First time I bought a 12 pack(actually maybe a 6 pack cant remember) it was like $60 or something rediculous. Last time I bought one I think it was $4 for a single

I looked up images and i dont believe i tried that one on the right?

For smallies and walleye i always fish alot of black cranks and platics.

Always my go to no matter the conditions.

For pike its white, in any conditions

Funny though. Years ago i posted this shallow crank that i had repainted with a glow in the dark chartruesse and that drove bass nuts. Some people just sat and watched me hammer em on everycast. Too bad it was a poor quality crank and broke down quickly.

Id love to paint more baits in that color for smallies

went and got a bunch of Havoc Sick Fish after I saw this...I'm weak

The one in your hand is a deadly walleye bait

I do this all the time in the LCBO. It's how I aquired my taste for Hobgoblin.

Ever try Innus & Gunn (I think thats what its called?). I like that for a sipping beer, like 2-3 max

There seems to be a fast growing trend in the craft brew industry. They have a very small % of the market,but they are starting to have an impact IMO. I myself love trying new beers. Going into The Beer Store experience needs to change. Walking into the same ole same ole is getting boring. I think it would be awesome if they would allow costumers to try a samples. Give us more choices. Just seems the big 3 just sit back and watch there accounts grow.

I used to really enjoy tasting all the offerings. I got that from my gramps. He collected bottles of beer he had tried from all over the place then displayed them in his bar. It was pretty cool.

Ive probably tried well over a thousand beers in my life.

It would be cool to see craft stores where you could go in and get a 6 pack of different beers to try

Oh gawd, my local walmart is bad enough I dont even wanna think about them stocking alcohol.

My stormtech gear is unreal for rainy cold conditions.

My viking I do like for beginning of the ice fishing season.

it just doesnt breath and you sweat way to much.

of course thats just my gear. They make other stuff as well.

I hate mine.

I switched last year to stormtech( gift from my dad) and its wicked good

Id only use it on cheap cuts.

Other meats can be prepared super tender without salt method.

Roasting a lamb leg wouldnt benefit imo because its cooked with moisture and can be basted.

You can use olive oil before rubbing though(like irishfield mentioned about beef cuts)

Tried the salt thing last night, coated the steak in coarse salt for about an hour then rinced it off and BBQd it. Steak was very tender but way too salty for even my liking and I like salt.

Ive done this along time and you shouldnt taste salty or maybe just a touch. It shouldnt add a salty taste.

Also I use coarse sea salt. What salt did you use?

Tried not too overcook, but they were quite thin and it doesn't take much...I usually do them on the stove in a sauce of some sort but wanted to take advantage of the nice weather!

Yeah no doubt. Pork steaks and pork chops are two items I wont leave unattended on the bbq. They overcook or undercook in the span of a minute or so.

Make sure to tinfoil tent them regardless and let them settle, makes a big difference.

I also keep basting them with liquid while bbqing. Or if you add say a bbq sauce, you can tell they are done basically when the sauce lightly caramalizes

I was just wondering if anyone has tried this method with pork chops? I grilled some last night on the bbq and they were a little tough.

As much as I love them on the bbq when done properly, I prefer to cook mine in a liquid and that keep them really moist and tender

Also, if bbqing or baking or broiling, cover them afterand let them rest for bout 5 minutes

No MB2.. the Olive oil does it. Coat with just enough, with the back of a spoon, to cover the cut of meat... add your spices and put back in the fridge for 24 to 48 hours. Bring back out 1.5 hours before throwing on the Q. I had a bunch of guys to camp in 2006, one of them was the head chef for the Keg in Seattle Washington.

Ic ic. Sorry I kinda took that the wrong way.

I never would have thought of olive oil. Since it burns at low heat it probably gives those nice grill marks as well

mb2.. scroll up... Olive oil... how the keg gets away with buying low end cuts! It starts to break down the meat and makes it tender.

Yeah I seen your post. Are you saying this is what they use in conjunction with olive oil?

Anyone else try tumeric or bromelain?

They break down proteins pretty good as well.

 

I've been known to sit down to a big pan of wine saute'd mushrooms and garlic all by my lonesome. Wife won't touch the things. Won't go near a plate of liver bacon and onion either.

Alot of dishes I make have a combination or all three of these components.

Sauteed criminis in butter, with just some sea salt and cracked pepper is a favorite for me.

 

 

I love whole onions done with a roast, whether beef, pork, or game. The flavours are just so good together. Gotta put in at least a pound.

Yep, I added 6, wish I woulda doubled that. 3 of my kids wont eat them, but the others and me just cant get enough.

Im kinda weird with mushrooms, garlic and onions. If cooked I could just make a plate of all three and chow down lol.

i would crush that.

It was crushed... I just wish I added more onions, man o man that complimented the meat

 

Mine had its embarrassing moments!

 

I was in a Starbucks Coffee today when my stomach started rumbling and I realized that I desperately needed to pass gas. The place was packed but the music was really loud so to get relief and reduce embarrassment I timed my releases to the beat of the music. After a couple of songs I started to feel much better. I finished my coffee and noticed that everyone was staring at me.

I suddenly remembered that I was listening to my iPod with headphones.

??????

nothing fancy but mmmmmm tasty! So tender

I already have a cabnet full of cook books, I could always use one more and $20.00 would only be a SMALL dent in what I have already paid!

The rest is trial and error or things I get on here or from friends.

Of course a few dishes are also passed down. Nobody, and I mean nobody could fry klick like my grandpa ???

My bbq runs all year as well.

And animal fats are good for cholesterol production, which plays a vital role in steroid hormone production.

Of course, moderation.

I got partidge in my yard as I type.

Its already spring in my mond when its + temps everyday

Just a quick question for those near the GTA, can you guys/gals call your dr. With immediate questions?

One thing I love here is that I can converse with my dr over the phone, or get in within a day or two to see him.

An hour east you cant talk to your dr, and just to get in a clinic is over a month wait.

Again I think we have a great system here but improvements can be made.

My dr even shows me prices of meds to help reduce the cost. I pay up front but my coverage covers that cost once submitted.

Im just curious how service varies in different areas of ontario

Also, at the local drug store, all the meds are generic, good and bad come with that i spose

When i lived in alberta, you could order a 24 for 32 bucks delivered to your door no extra charge, until 2am hahaha