Spiel

An update to my previous thread, the handle on the G Loomis 1562 GLX prototype handle rebuild is now done. As per the customer's request the original decal was not removed so a work around was required, building and installing the new handle from the back of the blank. It does present some challenges especially when the customer states exactly where the reel will sit with new fixed reel seat, which in this case was 8.5"s from the back of the rod. And while the customer is a young man he wanted the rod restored in an Old School fashion, figured Walnut wood seat, grip inserts and wood/mushroom but cap. The next step will be to replace the original garbage Recoil guides with high quality Fuji's. The following are a series of pictures I took for him from the beginning. Cheers

I'm currently working on rebuilding one of the original 10, 1562 Loomis GLX prototype blanks (my 6th to date), and I've been playing with a new resin medium that has had me see numerous failures on the grip wood inserts. The frustrations have been incredibly frustrating to say the least, the learning is as of yet, not perfected, but I am making progress. This is a series of pictures showing the rear grip from failure to success. This was the first finished attempt that shows many air in inclusions in the finish. The results were clearly a failure so I started again by removing the finish. Then I started again with a new perspective and slower more methodical application method.

Congrats Mark. I had hoped to make it out this year but things just didn't work out for me. Maybe next year.

Hmmm, I gotta admit, it is catchy .......

So I jumped in with both feet and bought this just now on ebay. Yes it's a lot but it was the best dollar value per pound that I could find.

Big Trout bait can be good eating too. Ya done well.

I totally agree with you on animal fats . I failed to mention that my deep fryer for the last two decades has been only Lard, I'd love to try Tallow but I've not ever seen it on my go to store shelves (anyone know of a source?). As for Bacon fat, who in their right mind would ever throw that away.

I still keep Peanut Oil on hand, I do like it for some things, like pan frying fish. But most of my pan frying these days is done with Ghee, I like it. I've not ever purchased Avocado oil but my daughter swears by it, I will look into. I'm also fortunate to have a friend who has family in Italy with an Olive Grove and I get 5 to 8 liters of first cold pressed green oil from him annually when he has it shipped in.

Interesting and I thank you for the link smitty55. I don't use it very often (parchment that is, the roll I finished yesterday was likely several years old) but if it is lining a cookie sheet and not direct contact with the food, I would think it still has some value in the kitchen for sure. I will however rethink my use of it when in direct contact with my food. That being said, there are far more worrisome things imo to be concerned with that can be found in our food supply. But I'm trying to reduce and or eliminate them as I learn about them. Seed oils being a big one for me right now.

I normally would have lined the cookie sheet with parchment Doug, but I ran out so I used a new stick free sheet, it wiped off easy peasy. The black beans are used as Pie weights for blind cooking the crusts before the filling is added. "And the quiche looks very tasty indeed!: Thank you

I've been craving a good Quiche for a spell now and today it happened. Ricotta, Mozz, Broccoli, Ham and Onion. My mouth waters as they rest before cutting.

I'm not sure if forum member David Chong is currently guiding on Simcoe but if he's not, he can certainly direct you as to is. Perhaps send him a PM.

Now that's a meal, you made the right choice Doug.

Now you have reason to go back out, again envious.

My daughter's and their spouses pooled their money to get me a new shop stereo that allows me to play my many old school cassettes. Today I rediscovered this old fave band. ....

Colour me "envious" Simon. Some fine dining there to be sure.

Nice catch When I target Brookies and Splake through the ice I rarely fish in water more than 10 - 12 feet, they like it shallow. Sometimes I'm in less than 5 FOW.

Right! lol

I did 95% of my ice fishing then and now on my own, it's the way to go. However back in the late 70's my Dad's best friend and our neighbour, whose kids I actually used to baby sit moved up to Pefferlaw and had one of the biggest operations on Lake Simcoe at the time. It was easy to accept the offers he gave me including any hut I wanted and the transportation I needed to get me there.

I remember paying $22.00 per person what still seems like only yesterday in my rapidly aging mind.

I'm thinking I need to try a version of this on the BBQ with the smoke box going....Hell Ya!

That's a discussion best left for political forums.

The one and only time I fished Nipigon the western shoreline was on fire. The land of dreams. Good times.

Me too, but only brown sugar (dark or light), equal to the amount of salt in the brine. In my opinion it's all a brine really needs and for what it's worth I never use chlorinated water in my brine.