Spiel

I'll take the Clam Plate Phil if you're able to drop it off?

Yum!

I made a small pot of Shrimp Bisque this afternoon. I approve. 

Made a yummy Bacon, tomato and onion Pizza last night. I managed to save half of it for tonight. 

15 hours ago, aplumma said:

Here are a few from a little further South 

I wish we had big fat Blues here Art. 

Those are some dandies Yakpiker.

The big Cats are a lot of fun in open water and through the ice too (right Farmer  ).

So I had some gifted smoked Ontario Steelhead and thought what to do.......

Ya, had some with a cold beer but I had much to use up.

So this happened.......

Creamy Blue Cheese Sauce with smoked trout bits over fresh pasta. Yum, yum! 

Nice score Steve. Happy New Year.

I hate seeing electrical tape on rod handles. 😟

20 minutes ago, misfish said:

Is this a mistype Joe ?

 

I made up some stuffed shells with ricotta,fresh fried spinach,parma,fresh garlic,salt pepper and mozzarella. Topped with some marinara and mozzarella cheese.

I'm in for a serving or two. 

I only made it two blocks away from home on my third walk with Gordie today, mere moments ago and he turned back to go home.
Smart dog, grateful me. 

R.I.P....Mr Nesmith.
 

Mmmmmm, homemade Lobster Bisque today.....

It took all afternoon and well worth the effort. I'm so happy, it turned out so good for a first time effort!

 

18 hours ago, BillM said:

Chris, you ever seal the cork or leave that up to the customer?  

I usually leave it to the customer to ask Bill.
However if I'm using a lower grade cork at the request of the customer that requires some filler I always use a sealer afterwards.

Just now, misfish said:

The same as what you did on mine. I found that the cork was much thicker then a factory build. Took a bit to get use to, but much nicer to hold on to then a factory one.

Factory builds, especially sliding ring handles are rather thin (in diameter) I find and tiresome over long days with grip fatigue.
Many of my customers and friends now prefer a slightly beefier grip as they find it less fatiguing.



 

1 hour ago, misfish said:

Beauty work bud. Is that the fat cork handle ?

Thank you Brian.

Not sure what you mean by "fat" Brian.

It's as thin in diameter as I can get it (at its maximum diameter) for the reel seat hardware size which is used in the majority of my Steelehead rods.

Well the first IMX 1562 is done and ready to bank Chrome again.

 

15 hours ago, misfish said:

Thats a lot of carbs there pal. Looks mighty filling. LOL

Busy day here as well .

I have learned ( finally )that fishing the riv up here with -3-7 temps,is not fun for the stick eyes, so stayed  home,tie some,smoke some,,,,,,,,,,,,,,,,,

Smoked some

Had my last treat pack last weekend,so made some new,,,,,,,,,

 

When that was done,I put another flank in the smoker. Had lots of time still as it was only noon. Started at Lew O,clock . HAHAHA

I tried something different this time. I still salted and peppered the steak,but I vac pac sealed it, and left in the fridge 24 hrs. I am not sure if this was the best thing . It sure sucked out a lot of the moisture . Smothered it with mustard and in it went. Pulled at 4 pm,in oven to finish it off,as it was cold outside, and could not get the temps up. Turned out not bad,but think I will not vac pac again. It was still very good, almost like a corned beef texture, great flavor, but a little on the tough side .  Trial and error.

 

Fried up some fresh garlic,mushrooms and tomatoes. Warmed up some naan bread.

Spread some sauce,layer the meat,top with the fried and chow down

That all looks top shelf buddy but that spoon, I'm digging that spoon. 

Another Lasagne day.

The large one meat laden (ground pork and beef) and the smaller one meat free for my youngest daughter.
Loaded with goodies and can you believe it, over $70.00 to buy the ingredients. What inflation? 

*Note..... in the first image I forgot to include to two 500 mil tubs of Ricotta but rest assured, it's all in there. 
*Also note.....the small one was 7 pounds pre cooking.  My scale couldn't weigh the second one as it tops out at 15 pounds. 
 

Some kind of genetic misfit for sure, but the fish is nice. 

Well one of them is now cleaned off entirely and will be getting the new handle installed starting tomorrow.
It could be fishing for Steel by next weekend. 

 

10 minutes ago, misfish said:

That has got to be a be atch of a job, to get that crap off.

With factory builds Brian I know what I'm getting into most of the time, it's the custom builds that always throw a curve or two at me.

You can see in the first picture where I have already cleaned the blank down to factory smooth forward of the original reel placement.

In the shop today, two old school 1562 IMX builds are currently getting a face lift.
I'm swapping out the old worn and low quality cork work for modern custom wood seats and top end cork.

There's gotta be a better way to make a buck. 






 

15 hours ago, misfish said:

No rain here my friend. Beauty morning on the river . Home to cook up some cod cakes and cold Bush,s beans. Sure wish we could get the big cans here. They are dear at $2+ a can for the small ones here. But well worth it. Costco had a full deboned side of salt cod this week , paid $12. Put the hole thing in 10 pounds of taters,onions and newfie savory.  DELISH.

I'd eat that. 

Always cooking something up but not always taking pictures. I've recently made a huge pot of Chilli that had 6 pounds of meat in it, a small pot of Clam Chowder and and a large Casserole of Baked Pasta with Sausage and Cheese.

Today, this monster coil was done on the BBQ (pre rain), the best Hot Italian Sausage bar none!
Portioned off onto crusty rolls with choice toppings is on the menu for dinner tonight and tomorrow and......