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OAF Fishing Contributor
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rps last won the day on October 2

rps had the most liked content!


About rps

  • Rank
    OAF Lifetime Member
  • Birthday 09/14/1949

Contact Methods

  • ICQ
    randolph stainer

Profile Information

  • Gender
  • Location
    Holiday Island
  • Interests
    Bass and Walleye fishing (especially topwater fishing)
    Gourmet cooking
    Rugby (retired player and coach)
    Law (retired trial lawyer)
    Teaching (8th grade English and social studies teacher)

Recent Profile Visitors

21,923 profile views
  1. What's Cooking?

    Ginger scallion meatballs with Bok Choy and marinated radish - a Blue Apron meal - tonight:
  2. My father started taking me with him over 60 years ago. He and I did not fish together every time - he had a good friend, Ovid Birmingham, with whom he often went. However we always went together a couple of times a year. I was NOT at Woodstock with my friends because I was in Canada on the English River with him. His last fishing trip, long after Ovid passed, was 1997 or 1998. He was over 80. We fished with Eldon?, the Gasville police officer who also guided. We targeted large Brown trout in the Red Bud Shoals area. Fortunately, he caught one in the seven pound range on that trip. As we drove home from the river to Tulsa, he told me, "Brother (for some reason he had always called me that), I am just too old for this anymore. That was a good last trip."
  3. What's Cooking?

    My wife quilts. What you see is one of the tv tray quilts she made t go with the dining table quilt.
  4. What's Cooking?

    From time to time I also discover things that aren't quite what I had imagined.
  5. What's Cooking?

    Rather "composed" tonight here in the Ozarks. Cold chicken breast beside sesame noodles. Farmers market cucumber and tomatoes accented with avocado and homemade honey mustard dressing.
  6. What's Cooking?

    Bacon, mushroom, chard risotto.
  7. What's Cooking?

    I just finished sesame noodles for tomorrow night. Shredded chicken and crushed peanuts will go on top. Chilled asparagus salad on the side. I have a bread pudding in the oven for tonight and for sharing with a friend tomorrow. Actual dinner tonight will be a bacon, chard and mushroom risotto. I will edit to add pictures later.
  8. What's Cooking?

    Haven't been on social media much the last week. Fighting off a stomach bug and a bad mood - neither of which should be shared. Feeling better this weekend. Friday was pizza night and Saturday was enchilada casserole.
  9. What's Cooking?

    Months ago I posted a walleye chowder you might try. http://www.ozarkrevenge.com/2017/03/walleye-chowder.html
  10. What's Cooking?

  11. What's Cooking?

    Pork loin roast tonight with a salsa verde (parsley, anchovy, capers, garlic, olive oil, vinegar, Parmesan) probably based on the ancient Roman garum. On the side a panzanella with grapes as well as tomato. Good stuff coming up.
  12. Walleye spinner rig

    There must be hundreds of ways to make or buy harnesses. And all of them will work.Therefore, I will not tell you or anyone the way you should make them. I will only say what I choose to make. I tie four feet of 10# YoZuri to a #1 offset round bend worm hook using a palomar knot. Next I put on a bobber stop similar to these https://www.amazon.com/Tinksky-Fishing-Rubber-Stopper-Stoppers/dp/B01HBDTCW0/ref=pd_lpo_vtph_200_bs_t_1?_encoding=UTF8&psc=1&refRID=CDZ6D9BQJTHWQ463ZF3N You can slide the stop closer or farther from the hook to prevent the float and blade from mashing down on the worm. I then thread on a 1.25 inch torpedo rig float from http://www.walleyesupply.com/ Next is a small bead followed by a folded cleavis with the blade and then another bead. I normally use Colorado, Indiana, and willow blades in size 3 or 4, but I have been known to vary from that. I finish the rig with a swivel three feet from the hook.
  13. Only decent 2017 walleye

    Been a tough year for many of us. Really good fish!
  14. What's Cooking?

    Crabcakes, saffron aioli, avocado an tomato salad, oven roasted potatoes
  15. What's Cooking?

    Because brisket and Porterhouse steaks share a similar problem - two different muscle groups in one cut - they are notoriously difficult to cook. The only way I mess with brisket, other than corned beef, is to clay pot it. I simply refuse to buy Porterhouse steaks.

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