MOPanfisher

The ones I have eaten tasted a lot like cajun seasoning and cornmeal. Can't tell hem from the others. Usually aren't as big or meaty but still tasty.

That was last year about 15 miles or so from my house. . There was much discussion on it last year.

Just for the record, Truman lake has no walleye, and those reported big girls from LOZ below Truman are pure lies.

Remember that unless there is some limiting factor such as water levels or quality, mechanical problems etc., that SWPA generate when they need the power regardless of what is on the generation schedule.

Yep you got me, I am a hipster all the way. Way back when I was a kid we didn't know we were hipsters it was just supper. I would have been much cooler if only I had known.

We used to eat it when I was a kid, only had it after a beef was butchered. I was always fascinated by the big thing after it was boiled and before skinning, it looked exactly like what it was, a big grass stained tongue. Dad lied it simply boiled, skinned and sliced after it cooled. I am thinking a little more flavor for mine.

Interesting it basically looks and sound like a corned beef only with tongue instead. And I LOVE corned beef.

OK, food experts, I have a beef ready for pick up at local slaughter house. I am planning on keeping the heart to fix with some deer hearts for hor devores, also am wanting the tongue. What I need is some good guidance on fixing it, basic plan is to simmer it in a pot with some seasonings for a couple hours, let it cool, pel.off the skin and then maybe while the turkeys are smoking for a community christmas dinner at our church, add it to the smoker for a couple hours. I am VERY open to ideas or suggestions as well.

The system works well enough, I am just so ingrained the the normal method I don't even think about it, just jump in and go. There was a time in the old days where splitting the hide down the spine pulling out the back straps and popping off the hind quarters was called the "poacher method", quick and easy. But it does work just as well for non poachers.

Done that one too. Most of the way through a draw, bumped the trigger and punched the living crap out of myself. Though I had knocked out front teetch, but after spitting out the blood they were still there. Forgot that one, gee thanks for the reminder.

Me personally no, I wouldn't mount it. I would release it hoping that if it only lived another week some happy feller could again catch. Besides I have never mounted any fish. I have a bunch of the memories saved in my head though, without the actual fish there they can alway grow a little in my mind.

Wife made her home made lasagna, got the recipe many years ago from a Co worker. It seems to be a fairly simple recipe, but I know she spends most of a day just making the sauce. I can and have eaten leftovers for breakfast lunch and supper. She even made a gluten free version for a friend who has sunday supper with us.

The hell bender sightings are cool. I am glad the experienced giggers put himself in time out, he knew he shouldn't have made that mistake.

I would like to say that is my first scope mark, but it would me a lie. I got a minor one when I was in my early teens from a sped 7 mm Rem Mag, and then in my 30s probably a bad one from an expirament with 3 50 grain pellets in my Knight ML. That one probably needed a couple stitches but didn't get them, took me 15 minutes before I could get in my truck and drive. Trying to lean forward (i.e. crawling the stock) instead of raising the sandbags is a BAD idea. Even though it isn't my rifle I am sitting in.y wifes stand, figure the rifle owes ME some blood. Want to shoot something with it but really don't want to clean another deer. Maybe a coyote will sacrifice himself to me.

Since I like to make fun of this happening to others it's only fair to admit when it happens to me. It's that moment shortly after you are forcibly reminded that you have not shot a big boomer for a while and have disregarded all the rules and techniques for such. On the plus side it appears that the 45-70 likes it's new loads.

Let's hope you don't get a greenhead tomorrow.

You are killing me, so many juvenile comments to make, so little time. Think I will just say, that is some fine looking woodie sir.

When the shooting stopped here yesterday morning we had 2 big does on the ground, winter meat. Ironically beef is ready to pick up at slaughter house too.

Nice!

Good luck with that one! Moonfish or something isn't it.

I am finishing the last of the thanksgiving vittles. Took the turkey carcass and the remains of a rotisserie chicken, cooked all the bones, neck, back etc in a big pot all afternoon, picked the bones clean, through in a big helping of a mixed rice, added a sprig of rosemary in a gauze pack. Added my own selection of seasonings etc and served at work. Pretty dang good. I will also add thanksgiving days brought a phrase to my lips that I don't use often or lightly. "That is a delicious duck". Friends brined and smoked a duck, and it was delicious, I now have two ways I have eaten duck that was good.

I loved my OLD Strait for many years. It however finally developed a catch in it that I can't stand. Since then I have bought maybe 6 Pfleuger Presidents expecting a 3 year reel. So far in the last 5 plus years they have taken every thing I have thrown at them and kept going strong and smooth. I do have a couple others still, a beast of a Abu (soron maybe), another Cardinal, and I think a Cardinal 104 somewhere. I also have 2 new Pfleuger Presidents somewhere between my house and bass pro, couldn't pass on that price and they won't spoil in the package until I need them. Once I find a model.I really like I keep buying them.

I can't believe I am considering using my fish sauce on lures. Although it smells about the same as the stuff I do use so maybe it will work. Dang it MOCARP you may have actually provided something useful.

The sucker scorers do work well. Always good to have a buddy that has one. Some river bank fried suckers would be tasty right about now (or anytime for that matter).

Very strange. Glad that he is fine otherwise.