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About Lancer09

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  • Birthday 04/24/1990

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    Fly fishing

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  1. Go to a fly shop and buy the some cheap serrated tying scissors. Cut real tight and have cut loose braid for me with no trouble. Serration helped i thought. I had a few pairs of MFC scissors and 1 got put into the bass gear kit.
  2. Hey now... 194. That car has driven to vegas, texas a couple times, colorado a few times and everywhere in between. Left the lot with 72 miles. I will have this bad boy for a while. Got a great deal on an 18 TRD pro with 5300 miles that they could make work with our monthly budget, and we definitely arent rich. Last year i started duck hunting and killed just over 3 dozen. This year i killed 9. I would like to shoot more as well. This baby will at least let me pull my boat, and haul my canoe a crap ton easier too.
  3. Well... After 11 years and 194,700 miles my Mitsubishi lancer has maybe died on me and i havent been able to source the issue over the last two weeks.... stepping up to a 2018 tundra I guess it was time for a new grocery getter and decoy hauler Itll be a heck of a lot easier to haul around everything i need, and twice as expensive as well. From small to huge.
  4. I havent tied a fly and near a year. The last time 2 times i fished fly rods... i broke a rod. Dang. This summer has got to change a bit. Send @fishinwrench a couple of those small stoney lookin shits for his spring NFOW trip he has been planning.
  5. Lancer09

    What's Cooking?

    Just boiled/steamed jasmine rice after washing it once. Added a little bit of coconut oil and milk to the water to give it a light flavor.
  6. Lancer09

    What's Cooking?

    Did some coconut curry fish. Quarter cup curry paste (mix of mostly green with a little red) Quarter cup coconut milk Quarter cup olive oil. Mix that into a paste and cover a foil pack. Spring some basil, cilantro and stalks of lemongrass. Lay on teo fillets of swai. Do the same on top of the fish. Fold and seal pack. Cook five minutes per side on med. High heat. Serve over coconut jasmine rice. Pretty sweet. Nice curry taste. May add some chilis next time or a spicier paste. Only get to make this when i eat alone which isnt too bad since the whole thing came together in under 20 minutes.
  7. Lancer09

    What's Cooking?

    Before Christmas if there was a kitchen gadget that I would have said we don't have a use for, it would have been an instant pot. Then we got one and I had to feign excitement. Then we used it. Now I am a believer in it. It's not that it makes incredible food, though it does make some really good rice. It is great though that instead of going out to eat because we forgot to thaw something out we can actually toss some stuff in there, head to the gym or clean around the house, and have a pretty good, cooked from frozen dinner. It also made some of the easiest I have ever done "hardboiled" eggs. Babies peeled just perfectly, every. single. one. of. them. I made the chili recipe listed in Rinella's "Meateater" cook book. went a little heavier on the chipotles in adobo, and two poblano's and an anaheim instead of three poblanos. next time definitely going to go even a little more chipotle's, all poblano's to up the spice level a little bit, but may add some carrots or something to add a little sweetness to some of your bites. Used venison that was cut with about 25% pork since I mostly feed it to people who don't love ground deer. Was very meat heavy (delicious), did enjoy the lack of beans compared to my wife's normal bean and vegetable heavy chili. Going to try the coconut curry fish packs sometime soon as well when I eat alone since the wife doesn't love coconut, or curry. Academy has some beer but chicken racks that hold your can and allow you to just lift a chicken off without it getting stuck to the grill grates. Definitely glad I grabbed a couple of them. Going to whip up some grilled chicken salad this evening for lunches this week. Another note - How can I post pictures on here from my phone? Do I have to upload them to something like I used to do with the IMG codes or can I just insert them from my camera gallery? That's all my current and recent cooking exploits from the last week or so.
  8. I figure I'll simplify this year. Frankly everything last year had me to stretched out and everything suffered. Got a spot on the side of my house I may be able to do some stuff with a little soil amending and digging out the old stuff. Going to focus on herbs a lot more this year. we use a ton of them, grow some and always have to end up buying some any way. May do some more flower growing this year. My house faces south and no shade for the afternoon sun that has burned up pretty much all of our landscaping and grass for a couple years now. Anyone know of something that absolutely LOVES sun and doesn't make me sick every time I get my water bill? Going to probably be heavy on tomatoes again. May do some different peppers, maybe some hot exotic stuff. I've enough jerk marinade made from last years scotch bonnets that I won't need those again. Probably some jalapenos, fish peppers, thai chilis, Need to start my bakers creek order.
  9. A few years back when I went on a hog hunt in Texas one of the guys asked if they had a taxidermist or if he should take it home to mount it. Guide "Take it behind the shed for all I care.. I just don't wanna see your pecker."
  10. Lancer09

    Sous Vide question

    I finished that "venison roast" 127 was dang near perfect for it. about a 2.25 pound roast went for about 20 hours. Holy balls was that good on a french dip. little provolone, crusty bread, bit of horse radish and jus from the drippings? Served with roasted potatoes and some kettle cooked chips. bomb dot com. Dang it was good. Had our 6 year old Goddaughter over for dinner which we hadn't planned on, told her it was Roast Beef like from arby's, just made at home. She went back for seconds. If a picky 6 year old is down with it, I always will be.
  11. Lancer09

    Sous Vide question

    I have a Sam's membership, and go relatively frequent for work. I just didn't have time to make another stop the other day. I do my searing on a nice thick cast iron, Don't like waiting for the grill to be hot enough for all of a minute of total cook time.
  12. It's a draw system. The elk are mainly in Riley County, near or on the army base, however a few spill out onto some private ground as well. I believe it is a resident only draw.
  13. Lancer09

    Sous Vide question

    Thanks for the advice all! I think one of the biggest issues is the thickness of the steaks, mainly being, it's a P.I.T.A. to ask for a thick steak to be cut specifically for me, and don't always have the time to stop at a specialty butcher shop as well. http://www.themeateater.com/cook/recipes/sous-vide-venison-roast-recipe Working on some roast venison that should be going into some french dips for dinner either tonight or tomorrow and freezing the rest! Had to get back in the good graces of the sous vide. I did get the Meateater cookbook as well. Highly recommend. Will be working my way through that as well.
  14. Lancer09

    Sous Vide question

    Interesting. It wasn't a long sear but I guess with the meat already being 128 degrees it doesn't take much sear to push the inner temp up into that medium well range. Got a venison roast thawed to start some "roast beef" style lunch meat out of venison instead.
  15. Lancer09

    Sous Vide question

    Some of the absolute best food I have cooked has come out of cooking with sous vide. I've done some awesome pork belly, shanks, roasts, Filipino adobo and all kinds of stuff. One thing has vexed me thus far.. the good sous vide steak. I may be wrong but I think part of my issue is the thickness of my steaks. I cooked some nice KC strips on Sunday, somewhere in the normal grocery store steak thickness, half inch maybe? maybe an inch, but not those real good thick bad boys. I have always worried that my sous vide cooked hotter than it was supposed to. It does, but not as drastically as I had thought. I had it set at 128, right at the output it was 130, other side of the sink was 129. Dropped it two degrees on the machine and had 128 all over. 2.5 hours, pulled, dried, and seared hard. Let them rest. When I cut into them they were medium well or well all the way through, but no differentiation between the edges so they had to have been that way before I seared them. They were super tender, tasted great, but still had a firmer texture than a rare steak. Going to long? not a thick enough piece of meat? I hesitate to throw some duck in there for fear of overcooking it with about the same thickness as these steaks were. I want that rare, medium rare edge to edge but just can't get it... thoughts?
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