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rps

OAF Fishing Contributor
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  1. Like
    rps got a reaction from Johnsfolly in What's Cooking?   
    Talked about it so I decided to to do it.
    Crab cakes with carrot and onion rice pilaf and a cucumber tomato salad.
     

  2. Haha
    rps reacted to Gavin in What's Cooking?   
    That’s no Baltimore crab cake! 3x to small! Bet it was really good though!
  3. Thanks
    rps got a reaction from ness in What's Cooking?   
    Try this recipe. It will blow you away.  https://books.google.com/books?id=waN-ezOLeVgC&pg=PA82&lpg=PA82&dq=frank+stitts+crab+cakes&source=bl&ots=8H5wr_mDQ5&sig=ACfU3U3p2UX205FuMSXGeWytSubIdvNu6g&hl=en&sa=X&ved=2ahUKEwjo1eGT2K3lAhUBC6wKHa9PCkIQ6AEwCXoECAkQAQ#v=onepage&q=frank stitts crab cakes&f=false
    It comes from one of the best cookbooks I own, The Southern Table, by Frank Stitts.
  4. Thanks
    rps got a reaction from dan hufferd in Big M area, October 14   
    When the monarchs are flying you need to be fishing buzz baits. The largest string of 5 I ever caught (20+) came as teal and monarchs flew by me and a yellow black buzz bait.
  5. Like
    rps got a reaction from magicwormman in Big M area, October 14   
    When the monarchs are flying you need to be fishing buzz baits. The largest string of 5 I ever caught (20+) came as teal and monarchs flew by me and a yellow black buzz bait.
  6. Like
    rps reacted to ness in What's Cooking?   
    Haven’t made that but do love it at Olive Garden. Know there are knockoff recipes out there. 
     
    Tonight did a baked ziti. Scimeca’s Italian sausage, Cupini’s marinara, mozzarella, Parmesan and some dollops of sour cream in there. Haven’t made this in a while. Good stuff. 

     
    Scimeca‘a has been making Italian sausage in KC for a long time. My favorite. Cupini’s is a local Italian joint that does a great job with things. Took a cooking class there a year or two ago. Lotsa fun — Cupini was a hoot. 
  7. Like
    rps reacted to Mitch f in What's Cooking?   
    That’s Amore!
  8. Like
    rps got a reaction from Mitch f in What's Cooking?   
    Since I moved back to the big city, I can find things I never could have found in Eureka Springs, or even Bentonville. Decent cheap wine at Trader Joe's. Real fresh fish at Bodeans (they fly in goods 5 days a week). A cut to order butcher. And several Asian markets. You should see the size of the Saturday Farmers market.
    Sadly, I don't live on a lake full of walleye.
  9. Like
    rps got a reaction from Daryk Campbell Sr in What's Cooking?   
    ham and tomato cheesy mac
     


  10. Like
    rps got a reaction from Gavin in What's Cooking?   
    If you are picking the crab from the shell yourself, save the shell and be sure you cook it in the soup to add more flavor.
  11. Like
    rps got a reaction from Mitch f in What's Cooking?   
    ham and tomato cheesy mac
     


  12. Like
    rps got a reaction from Gavin in What's Cooking?   
    ham and tomato cheesy mac
     


  13. Like
    rps reacted to Mitch f in What's Cooking?   
    Well, we are about to have a Chinese Hot Pot...consisting of seafood, (including a couple of spotted bass...heads and all, who are about to take a spice bath), beef, lamb, veggies. There is quite a bit of noise that goes with this meal! 😂. Which includes Chinese talk and lips smacking.


  14. Haha
    rps reacted to MOPanfisher in What's Cooking?   
    I am interested in the bass fillet recipe.  How do you collect the tournament anglers tears.
  15. Like
    rps got a reaction from BilletHead in What's Cooking?   
    Seasoned burger with stone ground mustard, Gorgonzola cheese and caramelized onions on thin bagel buns.
     

  16. Like
    rps got a reaction from snagged in outlet 3 in What's Cooking?   
    Seasoned burger with stone ground mustard, Gorgonzola cheese and caramelized onions on thin bagel buns.
     

  17. Like
    rps reacted to MOPanfisher in What's Cooking?   
    Smoker, brine it overnight, rub whatever type of seasoning makes you happy amok it hard for a hour or so.  Seal it up in an XL turkey oven bag and finish cooking.  I have done hind quarters but never thought there was enough meat in the front shoulders to make it worthwhile.  Besides my wife tends to put bullets through them.  However braising it first and then into a crock pot with plenry of beef stock and cooking it for long time would work too.  When done pull the meat off and make into sammich's.  Have done some venison where we dumped a jar of the pickled banana peppers in, juice and all and it was good.
  18. Like
    rps reacted to Chief Grey Bear in What's Cooking?   
    I got my name called at the recent Shriners BBQ contest.
     

  19. Like
    rps got a reaction from Daryk Campbell Sr in What's Cooking?   
    Braised chicken with pan roasted cauliflower.

  20. Like
    rps reacted to Flysmallie in What's Cooking?   
    Last Thursday I had the pleasure of cooking 172 steaks for a customer appreciation event. 

     
    Tonight I had to do some for the family.

     
     
  21. Like
    rps got a reaction from Paco in Finally Got My Line Tugged Hard   
    I was on the water at 6:15. Water temp 82 to 84. Breeze very light.
    Nothing looked at my topwater so around 7:15 I went looking.
    I found small schools of bait fish suspended at 15 to 20 feet over 29 to 40 feet of water. I saw no bait fish on or near the bottom.
    Eventually I found a point into a treed pocket cove with larger marks and some evidence of bait chasing. The fish were on the edge of the tree line.
    I put a smoke pepper keitech on one of Bo's jig heads and experimented with different times of drop before reeling. The jig was knocked around more than once with no hook ups until I finally got a good hook up. I had forgotten what stripers and hybrids felt like.
    That fish was the only one of good size. The boga grip scale said a hair over 4 pounds. I caught three more little ones and a crappie of no real size. I came in about 10:30.
    BTW, Crosstimbers marina has no fish cleaning station. I need to figure out how to deal with that.

  22. Like
    rps reacted to Terrierman in What's Cooking?   
    It's still cooking.  I used some a couple of weeks ago at the home of the guy that gave it to me.  It's really good, another variation of a fruit wood.  Super dense (they used it to make golf club heads back when) and burns a long time.  As much as I like hickory, I find myself using fruit wood more these days.  I just like what I think is a little lighter smoke flavor and can actually pick up a hint of apple, cherry or whatever.  The persimmon used today was about 1" thick branches, soaked for an hour or so before going on the fire.
  23. Like
    rps reacted to Terrierman in What's Cooking?   
    This is the kind of day that I deserve.  Can you tell it's persimmon wood for smoke?


  24. Like
    rps reacted to MOPanfisher in What's Cooking?   
    Spaghetti sauce with cheesy mush sticks on top.  I am down for that!
  25. Like
    rps got a reaction from Rob P in Upper bull 7-28/29   
    Some years ago I was having a similar difficulty. Walleye were regularly coming off even though they hit trolled baits and you would expect a good hook up. The adviice I received on another board was to change to a softer rod and loosen the drag. The bull dog runs are usually at the boat where running drag will not hurt you and the softer rod gives them less leverage to pull loose. It has helped a lot.
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