Raf Posted April 2, 2009 Author Report Share Posted April 2, 2009 (edited) s'more pics this was about a 29" that nearly spooled me on a 4lb UL outfit love the colours jp's dad really showed us whos boss.. here's one of too many with the secret lure blurred out Edited April 3, 2009 by Raf Link to comment Share on other sites More sharing options...
John Posted April 2, 2009 Report Share Posted April 2, 2009 cilantro = coriander. i do use it but in dried powder form. maybe i should try leavesi'm going to experiment with galangal which is similar to ginger but not. Coriander is the spice, (seeds), Cilantro is the herb, (leaves). Quite a different taste. Add the cilantro right at the end so that it flavours but does not cook. Also, ginger root, grated, is a must! Link to comment Share on other sites More sharing options...
Leecher Posted April 2, 2009 Report Share Posted April 2, 2009 s'more picsthis was about a 29" that nearly spooled me on a 4lb UL outfit http://fishn.ca/gallery/d/2368-1/maxxedout1.jpg love the colours http://fishn.ca/gallery/d/2371-1/laker1_002.jpg jp's dad really showed us whos boss.. here's one of too many with the secret lure blurred out http://fishn.ca/gallery/d/2376-1/laker2_001.jpg Beauty Raf Looking at the first pic, must of been a blast to fight that thing on light tackle Link to comment Share on other sites More sharing options...
highdrifter Posted April 2, 2009 Report Share Posted April 2, 2009 No I haven't.. but this year I have my own backyard and a bbq.. sounds good, I'll have to try. I eyeball things. Exact would be too tedious haha. partial list of ingredients would be: shallots lemon grass fish sauce green curry paste kaffir lime leaves hot peppers coconut milk brown sugar meat & veggies of your choosing.. i pound some of the shallots, lemon grass, peppers with mortar & pestle to add to the curry paste rest of lemon grass, lime leaves i add whole for flavour then remove when done. tastes good to me.. but then again i am not picky. enjoy with a glass of gewürztraminer White wine huh? Took ya for more of a Red wine kinda dude.. Excellent taste though. Thanks budday!! Link to comment Share on other sites More sharing options...
glen Posted April 2, 2009 Report Share Posted April 2, 2009 Thanks for the post Raf. Nice pics. Link to comment Share on other sites More sharing options...
Guest gbfisher Posted April 2, 2009 Report Share Posted April 2, 2009 on ice last weekend...in boat this weekend. .... Link to comment Share on other sites More sharing options...
Beans Posted April 2, 2009 Report Share Posted April 2, 2009 Terrific report Raf... Great to see JP... Haven't seen him since a bunch of us got together outside Hooter's in Barrie... Cheers!!!...Guys Link to comment Share on other sites More sharing options...
fishboy Posted April 3, 2009 Report Share Posted April 3, 2009 those are some serious fish-nice work Link to comment Share on other sites More sharing options...
Raf Posted April 3, 2009 Author Report Share Posted April 3, 2009 (edited) must of been a blast to fight that thing on light tackle they are a lot of fun on light tackle. problem is the length of time it takes to bring 'em in and get your lure (1/64oz jighead) back down to 70'.. when you know there's more fish down there. your buddy who's using a spoon can get 3 fish in that time White wine huh? Took ya for more of a Red wine kinda dude.. Excellent taste though. I do prefer red however, red doesn't go too well with spicy food. something about the tannins. on ice last weekend...in boat this weekend. sunofa... we might be picking up a "beater" late fall/winter boat this wknd. still ice where we are. Edited April 3, 2009 by Raf Link to comment Share on other sites More sharing options...
suds Posted April 3, 2009 Report Share Posted April 3, 2009 Hey that's how i cook up my perch, then served on rice noodles. Don't forget the thai basil. I always add the basil and the cilantro right at the end. Stir it in for a sec or two and serve.... Great post, nice fish!! suds Link to comment Share on other sites More sharing options...
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