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ness

Fishing Buddy
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Posts posted by ness


  1. Never been to Plateau, but would always recommend checking out the mom and pop shops.

    This spring I was searching all over the web for a few things and couldn’t find them all at one place. Drove up to Cabela’s in KCK and was dissappointed (again). Went to a local place (K&K) and they had everything I needed. Learned a lesson right there. 


  2.  

    24 minutes ago, Johnsfolly said:

    Wasn't sure if you were thinking about Colorado. Have you ever fished Shawnee Mission lake? Looks like a city bass and sunfish lake.

    Oh, yeah. Just a few minutes from my house. Gets a ton of pressure, but take my canoe out there every once in a while. 

    Probably won’t ever move to CO, since family’s all here, but will spend a lot of time there when I can. We all love it out there. 


  3. Well, this was delicious. Had a couple small lobster tails in the freezer that needed to be et. By me—not Ruby. Broiled them and served them with boxed rice pilaf doctored up with minced onion and some peas. Some store-bought peaches and cream corn on the side that was very good. This could be a healthy, low fat meal — but everything’s  better with butter, right? I’ll be a good boy next week. 

    76A6AD38-B77F-4B30-BEC9-E809A546A9E3.jpeg

    Served with a nice beer we picked up in CO. Beehive Honey Wheat. 

    This rates a double-dang. 


  4. Almost hate to admit it, but I quit on my garden this year.  Dry cold April and very hot May made for a poor start. My beans were a total bust-poor germination followed by some sort of disease. Never even got true leaves on them. Maters never really took off; I gave up watering them and the drought finished them off by mid-July. Doubt I’ll do a fall garden, but I may get ambitious. Or I may pull the beds out all together as I’m not long for here. 


  5. I’ve been making these on and off for close to 25 years I think. Sauerkraut stuffed banana peppers. Been looking for banana peppers for a few weeks and just couldn’t find any (and didnt grow any this year). Running some errands yesterday with ness 2.3 and pulled into the local farmer’s market. It was around 11:30 and I didn’t have high hopes as it was winding down. Found some nice ones at a stand run by a  year nice family. Since it was the end of the day for them they let me cherry pick the nice ones. Nice, thick-walled peppers. I’ll see them next weekend for more!

    Anyhoo-drain the kraut, cut the stem end off the peppers, remove the seeds and membrane (I use a cheap vegetable peeler), and stuff with kraut. Jar them in a sweet brine with garlic and red pepper flakes. Got something less that 2 quarts. Into the fridge for a couple weeks. As Tom Petty said, ‘The waiting is the hardest part.’

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    I think I’ve posted this before, but at 700+ pages I figger I’ll post it again. 


  6. We’re starting to get Hatch chiles in the store. They’re a lot like Anaheim chiles, which are available year around. Anyhow, I thought I’d post up a tutorial on how to prepare them. I certainly didn’t invent this. I’m posting to plant a seed in your head so maybe you give these a try if you haven’t had them before. They’re delicious as a base for Chile verde, in salsa, on a burger or in a grilled cheese (got that last idea from BulletHead). 

    Pick plump ones - if they’re dry or shriveling up, pass.

    I get the best results under the broiler. Don’t slice or puncture them. Get them on a foil-lined sheet pan. Put them about 3 inches under the broiler for 5-8 minutes. Get a nice char, but don’t do it so much that you burn the flesh underneath the skin. Turn them over and do about another 5 minutes. 

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    Get them into a sealed paper or plastic bag for about 15 minutes to steam. Then, peel off the charred skin with your fingers. Be gentle, and use a knife if needed, but try to keep the flesh in tact. Once you’ve got the skin off, slice off the top, split them open and remove the seeds and membranes. Rinse with water if you need help getting all the seeds out. When you’re done it should look like this:

    FCAE5C59-04E6-4B28-8373-A94829E89909.jpeg

    That’s deliciousness right there!

     


  7. Don’t remember where I heard this technique, but thought I’d share it for the good of the order. It makes for a nice poached egg: just put the egg in a colander or strainer for a few seconds which lets the loose white drip away. Then slide it into a ramekin and slide from there into the water to poach. No muss, no fuss.

    3A8572E8-41F4-460C-B120-BD5FD5C1F7C1.jpeg

    I know this is a repeat, but one of my favorite breakfasts is the green chili with eggs on corn tortillas with a little cheese. Slightly undercook the eggs, so they’re just right when they come out from under the broiler.

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  8. 17 minutes ago, BilletHead said:

    Mrs. is on her way home. She will come in and say "What smells so good"? 

     

    Looks like you started without her 😄

    Funny—I can’t stand raw green pepper, and can tolerate only a little well-cooked green pepper. But...I love eating the insides out of a good stuffed pepper. And those look good.


  9. 57 minutes ago, BilletHead said:

                   I forgot you run the pay for pound trout pond. Did they supply worms?  We seen one in Estes Park on way in first time and out the second time. did you get your GreenBack there too? hahahahahaha

    Bet it was cheaper for you than us back in the day.

       

            Was it 4WD and not AWD? You know  that is what they said we needed,

      BilletHead 

    Oh, man. What are you trying to do here? Before your trip you’re Mr. Nice-guy—‘where should I go, what should I do???’

    Hope, at least, you did take my advice and shoot for Gila and Apache trout while you were in the area. 😄


  10. Whipped up some pork chili verde for tomorrow night. Charred some Hatch chilies and tomatillos. Braised pork with water, onions, bay leaves and peppercorns for a couple hours. Blended peeled chilies and tomatillos then added to sauteed onions and garlic with chicken stock, shredded pork and braising liquid. Made a couple tacos with some of the pork tonight, because I just couldn’t put it away without having some. 

    4653FC97-47DE-40C2-B081-257F9876A5FD.jpeg

    And it was good. 

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