manitoubass2

I dont even wanna look lol.

 

Here is mine

 

Stay to the side until everything is ready

 

Stay to the side to chat about the 26lb walleye you lost at the boat.

 

Deploy fast. If you're new to launching, wait for traffic to slow down before taking up the ramp for 20 mins

 

Unload the same way you deployed, up and out of the way. Everything is fine in the boat until your moved

 

At a wide launch, dont launch in the middle.

 

For gods sake unplug your lights before launching. I dont wanna hear about your lights being blown out again

^^^ dont remember where I got the tip?(likely on here)

 

Instead of backing, wrap the braid 6 or 7 times around the spool before your knot.

 

Then tape but its really not needed if you tie it nice

I use 15-20 lb pp and the same for fluoro, sometimes.

 

The truth is, and ive stated it here many times, im often fishing pike with 10-15 lb PP or suffix 832, no leader, in current, shallow rocks

 

I very rarely get bit off.

 

I guess im just lucky with that.

 

I also use much shorter rods than most, a 6'7" medium heavy and spinning reel

 

I personally find, and yes its sounds rediculous, the heavier I go on line the more pike bite me off

Akri have you been listening to czarface???

 

 

Basically esoteric and inspektah deck.

 

Really good stuff

 

Also RTJ3

Im heading to tbay for more treatments, so if anyone is in town and wants to do supper or a coffee, that would be cool.

 

If anyones around today or tomorrow and wants to meet up Pm me

A leader is only used here (for me) rarely and I direct tie to either super slick8 or spiderwire stealth on spinning reels. Most lures used are a reaction lure and not fished slow hence the lack of a leader for me. If not using a backing on the spool then a single wrap of electrical tape works well to avoid any line slippage.

Thats what I do. No backing. Just a piece of Electrical tape

^^^I use 15 or 20lb braid as well.

Thats cool!

Right on Rick. Glad to hear. Did you use your super hot olives? What "meat" did you end up using?

 

I've got about a 1 1/2 cups of sauce left. It's going in the meat loaf mix for a test run. Should be good.

 

Cheers

Yes I used the olives but it was just perfect heat. Not overwhelming to take away from the dish. It was nice added "pop" to the dish. Really really good.

 

We used chicken breast

 

Id pay for this dish at a restaurant

New knot to me!!!

 

Looks fantastic!

 

Thanks drifter

That looks amazing!

 

I love squash. Gonna have to try this

Smitty, that meal was FANTASTIC!!!!

 

everyone enjoyed it.

 

Will make again!

 

Thanks!!!!

OI ya gonna put me up and guide me for a week on erie this summer?

- some amazing meals coming out of here still!...

Been a while since life has offered the opportunity to share... but today is a special day for those of us with connections to the China and Asia - and with both my kids coming from there by birth, recognising and celebrating their culture is important. G shares not only my passion for the outdoors,and fishing but also cooking... If you are lucky enough to live in Toronto, the celebrations that bring in the Chinese New Year are incredible - I highly recommend stepping out and experiencing it.

Food plays a big part. . so a trip to the local chinese food market was made today..

round 1 - home made dumplings - pork, spring onions mushrooms and seasonings in wonton wrappers by G

 

steamed for authenticity

 

 

 

 

 

 

 

accompanied by - Round 2 - pork lo mein with shrimp, garlic and ...

 

 

 

To all our OFC members celebrating the Year of the Rooster today - Gung Hai Fa Cai

 

Wow!!!! Thats unreal!

 

Food is such a huge part of culture. Its amazing to accept and or adapt and explore

 

The second last pic I can almost smell

 

The last pic has me VERY hungry

Northwestern Ontario really needs some of you to start writing their tourist adverts.

Lol. Its not serious Rob. Just ribbing.

 

Ontario is full of great fishing and we all know that.

Very happy with my dads Princraft lol

LOTWs bro.

 

But thats totally fine. I now realize its much better the southerners stay south.

 

The rare few that do come, I look forward to meeting you and sharing some adventures!!!!

 

Hopefully Chris Brock will come one day. I know we'de have an epic adventure!

 

Wormdunker hurry up and make plans brotha!!! When ya visit this time, its time for some hardcore fishing!!!

Nope that was something else. I am sure OIM used that same name putanesca, because it is named (in Italian) for the whores. Unless my memory is completely gone, which is highly possible.

 

CALLING OLD IRONMAKER, COME IN PLEASE?

 

Doug

Yeah I see that now. I was searching but couldnt find it.

 

We need a recipe book!???

 

Hard to find a post that might be 30 pages ago.

 

Try searching the word in the search function and see if it turns up!

didn't OIM write about his putanesca sauce here a while back? Quick and hot like the ladies for whom the dish is named..............

 

Or am I just dreaming this?

 

Doug

Pretty sure he added a seperate thread and I moved it in here...

 

Should only be a page or two back unless im thinking of something else

I'm sure you'll enjoy it Rick. Fresh Walleye or Pike fillets would work great too, or chicken breasts even. Just make sure to rinse the 3 items. I could just pick out a bit of saltiness in mine, just right. Plus I know you like some good heat so make sure to up the chili flakes, or if the kids are touchy use Tabasco on your plate like I did. Btw that amount worked out to be enough for about 4 average servings. Next time I might use some of my marinated olives in it too. Many folks on the All Recipes site used Anchovy paste instead. Apparently 1 fillet is equal to 1/2 tsp of the paste, but that's just a guideline as all fillets are not created equal.

 

Cheers

Im just gonna use sardines and my specialty olives I posted in this thread probably 50 pages ago lol. They have habenero heat.

 

Id use shrimp but Im not using frozen crap and I dont have a fresh source.

 

No fish either as im injured and I dont freeze fish either lol

 

So i think Ill go chicken breast route.

 

I showed this to my wife and shes excited to try it!

Yesterday I was checking online for the difference between passata and tomato puree and tomato sauce after I saw passata mentioned in a recipe. Anyway, I saw a recipe for Puttanesca sauce mentioned on one site and i was very intrigued by the ingredients and by the very short preparation time required. Basically it's a meatless sauce made with anchovies, olives and capers, with a healthy dose of olive oil, garlic, hot pepper flakes and a tomato source of choice, whether diced, crushed or whole ones through a sieve. Amazingly, all those strong flavors blend together very well, with nothing standing out too strong. You wouldn't even know there was anchovies in it, but they are essential to providing that final flavor.

 

So I did lots of research on it, specially checking out many of the comments on this site. http://allrecipes.com/recipe/11693/puttanesca-i/ The bottom line was that even people who didn't care for anchovies, capers or even olives raved about the recipe. Like many recipes it certainly has some versatility in quantities to taste, as well as a few additions. I added onion and basil flakes as well as plenty of extra garlic. ( I grow my own, that China crap is lousy) Plus I added a good shot of fresh grated quality Parm to my plate.

 

Here's some background on it. http://www.seriouseats.com/recipes/2016/02/spaghetti-puttanesca-pasta-week-capers-olives-anchovies-recipe.html

 

So here is the recipe that I made up. I loved it big time, so did my wife. Had it again today lol. So good, and in less than 30 minutes it was finished.

 

1/3 cup evoo

4 cloves garlic coarsely chopped (1 small bulb in my case)

2 good pinches of hot pepper flakes (I should have used way more, it didn't really have much bite at all)

I can (50g) anchovie fillets, rinsed and finely chopped

3 tbs capers, rinsed

25 pitted kalamata olives, rinsed, medium chopped.

1 540ml can diced tomatoes

1 540 ml can crushed tomatoes

4 green onions, medium chop

2 more cloves of garlic, squashed and finely chopped. (just because I wanted to add some real fresh garlic flavor at the end)

1.5 tbs basil flakes. (It's all I had left, I probably would have added more) Fresh basil leaves, torn, would be nicer even I figure

Fresh grated Parm for the plate

So that's it. I used a deep non-stick pan with a lid and it worked great. It's thick right off the bat so I added the lid soon as it started spurting all over the stove.

 

Add the oil and heat to medium at most. Add chopped anchovies, garlic and pepper flakes.

Fry 3 minutes or so till garlic is just gold

Add tomatoes, olives and capers. Bring it up to a light simmer. I had to do some whisking to incorporate the oil at first, but after that you wouldn't have known the oil was in there, even on the plate, so my quantity was perfect. Then I put the lid on.

After about 5 minutes I added the 2 extra garlic cloves, green onion and the basil.

Cook on low heat for 10 more minutes. Remove from heat. If you had your pasta ready you can eat right away. I waited about 40 minutes before we did the pasta and just gave the sauce a quick reheat as it was still warm in the pan with the lid on.

The freshly grated parm was a nice addition I found. Quite pungent, way better than the shakers. It's all I use on my plate. IG brings in the "fresh" real Italian rounds

 

I really like my pasta, and I make plenty of sauces from scratch, but this dish really stood out for me, not just because it was a totally different kind of sauce for me, but because of the way some fairly strong flavors melded together to provide a real unique taste that was complex while not over powering in anything. Besides that, how about a dish so good that can be prepared in a half hour. Gotta love it.

 

I should add one thing here. The idea of no meat in a pasta sauce seems like sacrilege to me lol. So I had wifey saute up a pound of shrimp in garlic butter on the side while the pasta was cooking. Mixed some sauce in the drained pasta, then plated it. Added lots of shrimp cut in half, and then sauce and parm. OMG it was so enjoyable. The shrimp enhanced it to real high status for me.

 

Absolutely this dish is now on my menu. I love to discover new flavors. I can see the sauce being used for other things as well.

 

Hope you enjoy it too. Cheers

Well this is whats for supper tonight!!! Sounds like a great dish!

So a net has to be identified or it isn't? It would have to be one dumb poacher to ID his nets.

 

Akri, you were speeding. You got caught. All Cops should also act as Conservation Officers and trained to do so. That won't be happening I'm afraid.

 

Are Police allowed to fine violators as would a C.O.?

Yes, police can act on conservation laws 100%

 

The only kicker is a police officer cannot confiscate your vehicle/gear, or enter your home without a search warrant.

 

A CO can.

I get it guys,as was stated in a post.

"why leave fish to find fish?'

Was just something I was curious about.

Its all just joking around at this point bud.

 

But the concensus seems to be the drive.

Just my opinion....as someone who was born and bred in southern Ontario, fished and hunted all parts and spent 4 years living in Fort Frances I can tell you one thing....there is no place like that in Ontario. The ONLY reason I do not go back is that it is 22 hours straight and I feel that probably deters most from down south...you can make it to the Florida border in the same amount of time it takes you to get to Fort! As for the caliber of fishing and hunting it is simply second to none...the only species missing are the salmon and bows. You can leave Fort get 5 different species of of fish, shoot a moose, a deer and a handfull of bushchickens before its dark! And that's no poop! Everything would have to be perfect but it is possible.

I miss that country badly and someday when I am done with work down here I will be back.

So...point being its a long drive and unless your gonna stay its just to far of a haul when the fish are here as well.

Im from fort as well. And this is the point I tried to convey lol

 

You said it better!

Lol.

 

Sounds good