Spiel

22 hours ago, John said:

Beautiful as always Chris...

Thank you John.

Well I thought I'd share something fresh out of the shop this morning. This rod will soon be heading to BC to battle Saltwater Steelies on the Skeena watershed.
I honestly have not been grinding builds out of the shop for years now, just a handful each year and my friend has been patiently waiting over three years for me to get this one under construction. His desire was for me to use a beautiful piece of stabilized Juniper burl but it was not cooperating with me, it kept chipping out so I convinced him into going with a piece of Big Leaf Maple burl. He liked it very much, I hope y'all do as well. Happy Saturday Folks, time to wind guides. 

 

Congrats on the new waterfront trailer/view Cliff.

A productive outing for sure, congrats on your success.

That's a nice Coho, fabulous table fare. I brought one home this morning for dinner today, it's about the same size. Cedar plank and BBQ is where it's heading soon. 
 

Good looking bunch of flies Brian.

You'll forgive me if my mind went immediately here at the thread title.   😁
 

For the record I run a Merc (75 tiller), no complaints.

I hit a solid granite shoal up at Lakair one year, mid speed, the motor kicked up right out of the water.
It sheared a vertical chunk along the full length of the skeg right behind the prop, not a mark on the prop and no internal damage at all.
The skeg damage wasn't even enough to warrant having it fixed. I'm guessing it was at least 12 years ago now, the following picture was just taken.

26 minutes ago, chessy said:

so I have been told by 4 different dealers that if you are trolling along and you run over a stick and your prop just pushes it down it is enough to bend your prop shaft and destroy your lower unit ... I don't make this crap up just passing info off to anyone who wishes to buy a murcruy 9.9 pro kicker ... 

Chinese made parts.

On 4/25/2022 at 7:24 PM, Fisherman said:

This works for either regular white or a medium rye bread. If you're making white just use 3 3/4 cup white, for rye split as below.

2 1/4 cups white flour,  1 1/2 cups rye flour (bulk barn).

1/3 cup sugar, pinch of salt

1 pack of Fleishmans fast rising yeast and 6 teaspoons of Fleishmans bread booster.

1 1/2 cups of milk and 4 tablespoons butter (no margi, yuck).

Mix dry ingredients in the mixer bowl,  warm the milk for about 2 minutes in MW with butter til it's melted, stir and add to the dry mix.  I run the mixer with the dough hook for about 4 minutes on #2 speed.  Pre heat oven to about 150F for a couple minutes and turn off.

Take the dough and knead it for about 2 minutes on a floured surface,  and fit into a 9x4 inch bread pan, spray with PAM, (I prefer glass pan).  Put into the oven for about 45-50 mins or until doubled.  Take out of oven, preheat to 350F, insert loaf pan for about 23-25 minutes.  Take it out of loaf pan onto a cooky grill and let it cool.  Store in a paper bag, plastic will make it sweat too  much.  If the smell doesn't make you drool, you have covid. I found the Fleishmans bread booster made a big difference.

 

Well I finally found a source for the "Fleishmans bread booster" (Fortino's) as well as some Rye Flour (Bulk Barn) and followed your recipe to T Fisherman.
I may have miss judged the liquid measurement a little as I need to add just a wee bit more flour to pull the dough together into a ball, other wise all good.

I just had a slice while still warm slathered in melting butter, delicious! Thank you Sir for sharing your bread recipe. I'll definitely be saving it for future use.

 

Your tying skills are advancing rapidly Brian, good job Sir.

Oh and nice hat.  😃

46 minutes ago, akaShag said:

Thanks!  I am looking at the ad but can't see if it uses regular wood chips, or the special puck things like a Bradley? 

 

I think Masterbuilt is the maker of the propane smoker I have at my hunt camp, and yes I do not care for it either.

It uses wood chips Doug. I generally buy the True North brand.

https://www.canadiantire.ca/en/pdp/true-north-apple-smokin-100-natural-smoking-wood-chips-for-bbq-and-smoker-2-lb-0853271p.html#plp

I bought this electric one (on sale) a few years back Doug after being bitterly disappointed with a propane smoker that proved to be a waste of money.

I like it, does a decent job and has a programmable heat control and a sturdy insulated housing.
I added handles to mine to make it easier to move about.

https://www.canadiantire.ca/en/pdp/masterbuilt-digital-4-rack-electric-wood-chip-vertical-smoker-0853144p.html#plp

8 hours ago, smitty55 said:

Dougie, you can buy replacement elements for your Big Chief and be good for another 20 years
https://www.smokehouseproducts.com/collections/parts-accessories

I was going to suggest the same thing. I had issues with mine several years back and I replaced the heating element and all was good again.

40 minutes ago, mamona said:

link to the file is broken

Strange, it was there. I edited it. Hope it worked.

19 hours ago, akaShag said:

Sounds interesting.  Like a meatloaf, or bread with sausage baked into it?

Doug

Here's the ingredient list for the sausage loaf Doug.

A twist on breakfast for dinner.

A deep dish Quiche (Western Omelette style) and homemade breakfast sausage loaf.
Everything homemade including the pastry shell (my first ever, much to learn yet) and the bread crumbs in the sausage loaf which was served with some home grown homemade Rhubarb Chutney.

On 6/17/2022 at 10:54 AM, freshwaterflyco. said:

 Pieroway rods?

ended up with a couple when out west a while back and still hold onto my metal detector 600 grain cause I really like the feel, as I understand it Jerry French and Geoff Pieroway teamed up some time fairly recently and my friend tells me it's his favorite. I havent seen or casted it so cant say.

 

Canadian marketed, not Canadian made. 

The end product however can be assembled in Canada with parts sourced globally (sadly) like this one.






 

1 hour ago, Whopper said:

Congrats Chris, fishing is just not about catching. 

Indeed Phil, indeed.

I did see some pictures of you recently (looking good!) via Don G, aka DEG.  😉

So a week ago this past Thursday I took the boat back to Dunnville, nothing unusual about that.
However this time was very different. Just prior to Covid I reconnected with my childhood friend and neighbour and now post Covid we finally managed to go fishing together, again after a 45 year gap. The fishing post cold front was not stellar but the day, the memories, the conversation.....well in short everything was quite special for both of us.

While the post cold front Walleye would not come out to play with us, the Sheephead finally showed mid morning when the water warmed one full degree F*

The post fishing trip ended with my usual stop at the Country Chip Wagon where my friend (Chris) was happy to treat me to a late lunch.

For me it's never the fish count, it's the memories created and those revisited. 🙂

Here's a few pictures from the day ending with my boy Gordie's second ever boat trip, exhausted as he was still wagging his tail with joy.

14 hours ago, akaShag said:

So my wife was away last evening and I thawed a package of elk steaks my buddy had brought from BC.  No sense sharing elk if I don't have to!  I have never butchered an elk, so did not recognize the cut.  For sure the small steaks were cut from a larger piece, and my guess is bottom round.  Anyways, elk really should be eaten no more cooked than medium rare, and it goes from rare to medium in a heartbeat.  Difficult to achieve on the BBQ, even with indirect heat, so I pan-fried them, and even took PICTURES!!!  That orange stuff on the plate is a vegetable.

I like the eggs on those fine looking steaks, nice touch. 😃

Soup was delish as was the bread. The bread was free formed as I don't have a loaf pan, yet.


And I still need to find this  --->  "Fleishmans bread booster made a big difference" 

On 4/25/2022 at 7:24 PM, Fisherman said:

This works for either regular white or a medium rye bread. If you're making white just use 3 3/4 cup white, for rye split as below.

2 1/4 cups white flour,  1 1/2 cups rye flour (bulk barn).

1/3 cup sugar, pinch of salt

1 pack of Fleishmans fast rising yeast and 6 teaspoons of Fleishmans bread booster.

1 1/2 cups of milk and 4 tablespoons butter (no margi, yuck).

Mix dry ingredients in the mixer bowl,  warm the milk for about 2 minutes in MW with butter til it's melted, stir and add to the dry mix.  I run the mixer with the dough hook for about 4 minutes on #2 speed.  Pre heat oven to about 150F for a couple minutes and turn off.

Take the dough and knead it for about 2 minutes on a floured surface,  and fit into a 9x4 inch bread pan, spray with PAM, (I prefer glass pan).  Put into the oven for about 45-50 mins or until doubled.  Take out of oven, preheat to 350F, insert loaf pan for about 23-25 minutes.  Take it out of loaf pan onto a cooky grill and let it cool.  Store in a paper bag, plastic will make it sweat too  much.  If the smell doesn't make you drool, you have covid. I found the Fleishmans bread booster made a big difference.

 

I'm making this as we speak to go with my homemade Lemon Chicken and Bulgar soup. Stay tuned.

"And we don't care!"
 

All I have today is this, because it's not country, thank goodness!

Hat's on it's way Brian. 

 

So ya, another pie. Caramelized onions, sun dried tomatoes and Anchovies.
No tomato sauce, just fine Olive Oil and a wee bit of fresh Mozz I needed to use up atop home made pizza dough.

Bon Appetite.





 

Yep, I'm liking this home made pizza thing.
Deli sliced sausage, pepperoni and ham with onions and home pickled jalapenos.