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ness

Fishing Buddy
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Posts posted by ness


  1. On 9/21/2018 at 5:47 PM, Terrierman said:

    Which apples (please say Granny Smith!)and what kind of sausage?  Looks and sounds good.  Sweet and savory is a great way to go.

    Redux tonight on the apples and sausage, this time using Granny Smith like you suggested. That was the ticket! That and a switch to patty sausage (Rice’s medium) took it over the top. 

    189358EA-A06F-4E0D-AA2B-2814202CCFC8.jpeg

    This was delicious. Old recipe updated. 


  2. Friday—Linguine and clams again. 

    EEBE6114-DDC5-491D-8489-25454C344A27.jpeg

    Saturday — Building up the sourdough culture for some bread today. 

    347EA656-B4FB-4984-BFAA-CA8C06636EE9.jpeg

    Hand a hankering for eggs Benedict this morning. 

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    After overnight rise, kneaded a bit and into a basket for the final rise this morning. 

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    And, the finished product. 

    E3603505-AAC2-4E97-ACAE-0296A8E24573.jpeg


  3. 2 hours ago, BilletHead said:

                Heck I think it was more like you were afraid they would come back to life and steal your nuts. 🐿️🐿️

    BilletHead

    I wanted it, if only to hang the skeleton from my bird feeder :D


  4. 3 hours ago, Terrierman said:

    If I posted all the stuff I make..... you would laugh me out of the room.  For example:  I boiled two hot dogs last night and the gourmet aspect was spicy mustard and homemade tomato relish.  Shut up.  I was hungry.

    No shame in that. Simple appeals to me about 90% of the time. 


  5. 3 hours ago, BilletHead said:

              I still cannot believe you did not take any squirrel home with you. Must be a Johnson County Kansas thing :) ,

     BilletHead 

    Oh yeah, try and make like I turned down squirrel. Fact is ... you pulled back on that offer before I could even say no, so that’s on you. 😄

     


  6. 18 minutes ago, Terrierman said:

    It's the best thread on the forum.  Bar none.  I get so many ideas from it, and some of them even work.

    The variety of things here is great. And, you don’t have to post exotic or gourmet recipes to make a contribution. I’m not gonna do everything I read on here, but it widens the horizons for sure.


  7. Baked orange roughy with a light breading and some yellow squash sautéed with onion and lemon pepper. That was last night. 

    67484B44-22D9-4D0B-93F9-A779E52EFD34.jpeg

    Today got the itch so I picked up the stuff to make bierocks tonight. Used canned biscuit dough, because I ain’t got all day for this stuff. Itch scratched, and some for later. 

    056D3D9E-4278-4094-91AD-1A0DD5BF066F.jpeg

    00E18443-F7E7-4E8A-9D38-D668439F4C94.jpeg


  8. 2 hours ago, BilletHead said:

              Foodie friends and especially @ness

    BilletHead

    My culture is supposedly from around Naples, Italy. After 4 years of feeding, neglecting, reviving and feeding some more, I doubt it's full-blooded Italian anymore. Been feeding it more regularly and hope to do some bread in the near future. There's nothing quite like it.


  9. 10 hours ago, rps said:

     

    1/2 onion minced

    three cloves garlic minced and turned to paste

    2 tins (6.5 0z each) chopped clams with juices

    3 Tbs. EVOO

    1/4 cup dry white wine

    2 Tbs butter

    1 Tbs. Italian herbs

    pinch crushed red pepper

    saute the onion, garlic, and red pepper in the EVOO until the onions turn translucent and the garlic hints at turning brown

    add the herbs, wine, and clams with juice and simmer on low until the alcohol mellows

    add the butter and add the sauce to the hot pasta

    mix and serve

     

    Funny — I pretty much made up my own recipe and it’s almost identical to that. I’m sure I looked online for ideas, but I didn’t copy anything. After I’d made it a couple times I wrote it down. I use thyme and parsley instead of Italian seasoning — just 2 tsp total, and just 2 cloves garlic. Finish with EVOO, not butter. Clams in at the end. 

    I’m thinking about doing it tonight. 


  10. 40 minutes ago, Skell9653 said:

    Who else is ready for the trout pit to be stocked again? If you hit it at the right time it makes for a good fun day. I'm getting my Bass Hound boat rigged up with a bigger trolling motor and plan on doing a lot of fishing on the public pits this year.

    Where are you taking about?


  11. 37 minutes ago, Johnsfolly said:

    We have access to good fresh clams, but I'm not sure that unless I get large quahog clams that there would be enough "clam juice" from the fresh ones. Your description is pretty close to what I have made before.

    I’m not that comfortable buying clams from my local grocer anyway. I like the taste and simplicity of what I posted. If I was on the coast I might try fresh but it would be more work. Love clam chowder, and about all seafood.

    Didn’t really care for crab cakes until I had them at a hotel in DC several years back. Embassy Suites Georgetown. Had them three days in a row and those are the gold standard for me now 😄

    So, is everybody in MD now? 


  12. 2 hours ago, Johnsfolly said:

    What are you using for the clam sauce. Fresh, frozen, or canned clams?

    I'll tell you what I'm using in my quick version while we wait on RPS.

    Canned clams, juice from can, white wine, a few minced onions, parsley, thyme. I'm loving that lately. Single-serving sized, goes together in less than 20 minutes -- most of which is boiling water and cooking linguine -- easy clean up. 


  13. 1 hour ago, joeD said:

    Mr Flysmallie might be on to something. I’ve certainly been called worse, especially by my wife.

    However, in my feeble defense, I have not called anyone, anytime, on this forum, a “name.”

    You’re like our Don Rickles, but without the big smile and hug afterwards.  And, without the smile and hug, Don Rickles was a jerk. But, I’m not saying you’re a jerk. I’m saying finish!


  14. Son’s birthday yesterday; my baby girl, his older sister, A/K/A ness 2.1, mentioned Beer and Beef Stew when she was over last week. So that’s what I made for the get-together. However, ness 2.1 was a no show. I have docked her inheritance accordingly. But ness 2.3 enjoyed this. Browned beef, then sautéed onions and celery. Some flour to thicken. Followed up with diced maters, mater paste, beef broth, Guinness, lots of thyme, lots of rosemary, and a couple bay leaves. Simmered until the beef was  tender then added carrots and taters. Finished with the addition of the controversial pea. 

    1BC275CF-A474-4939-8B19-FAEDFCD426A2.jpeg

    It was delicious. And, you guys know I’d tell you if it wasn’t, right?

    Then I reminded him tomorrow is Columbus Day—the day ness traditionally springs an unannounced fishing trip on everybody—and ushered him out the door. They never remember!😄

     


  15. 2 hours ago, wily said:

    From one newby to another...I don't think I would bother with a call...not really needed and will just annoy your buddy that invited you...but if you must I would stick with the whistle.

    The decoys do the work...more important to hide good I think

    Yeah, I’d leave the calling on this hunt to the guys that know how to do it. But, if they give the green light then have at it. No harm in learning and practicing, but you don’t want to be the guy that turns the ducks away.

     


  16. 6 hours ago, BilletHead said:

             We wanted to hear from her but yes let her know :) ,

    BilletHead

    Well, Kathy tried to sign in to confirm her entry, but apparently someone forgot her password. Consider this post a proxy. She definitely wants in. Just ask me. 

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