Johnsfolly

It's a thread about goldfish...

I agree with bfishin and MOPanfisher, Looks like a tilapia. That is an "oh crap" kind of catch for Missouri. Here is a statement from the state of Texas - "To help control populations there should be an encouragement to fish blue tilapia with no intentions of “catch and release”. "

I thought that as well but didn't mention it.

That is an awesome deer! Congrats and thanks for posting your personal best! Got me a bit envious!

I love all kinds of squash! Sweet potatoes! Always a fall standard table fare in the Folly household.

Good luck. Can't wait to see some winter giants!

I haven't spent any time in the deer woods this year . So all of the opening weekend talk had me craving some venison. Pulled out a couple of round steaks and seasoned them with salt, pepper, and a southwest spice mixture. Grilled them in the grill pan and let them rest 10 minutes. I also cooked some cauliflower in chicken stock that I had heated with some dried hen of the woods mushrooms. Once tender, I put them in the blender and blended them until it was just shy of a puree.

Didn't expect anything lees from this crowd. BRUHAHAHA

That looks great buddy! Has me salivating just looking at that pot pie!

I have only used one from a boat. You are better off with being above the lure. It takes a fair bit of time to get things unsnagged.

JohnP - great story. I have my dad's old Mossberg 22 and hope to pass that one down to a child or grandchild when the time comes. I hope that they will have the kind of memories that you have with your grandfather's gun

Good luck to everyone that fishes Ollifest! I still have a memory of raising and turning a 20+" trout in Capps several years ago during youth turkey weekend. Would love to fish with you guys but only have so much time to get back to Missouri😒.

Never tried it in a river but it works welll to retrieve $25+ musky lures😁.

In this recipe it is like a mole. The chocolate is not sweet but adds a depth of flavor and richness to the sauce.

We liked this one. I think that you and the Mrs would like this one as well. We had never dried hen of the woods before but they made a great mushroom liquor 😁. These were the older squirrels that I shot. However, with the overnight wine soak and the medium long braise, the meat was tender enough that we were able to pull it off the bones with a fork.

If you saw the small game thread, I scored on some fine Missouri wild groceries as @BilletHead would say. Didn't make any dishes with them back in MO, so now it was time to prep some dishes here in Maryland. I wanted to try a recipe from Hank Shaw's new cookbook - Hare Bilbao except it was with squirrel instead of hare. I soaked the squirrel pieces overnight in a nice red wine. We soaked a bunch of the dried hen of the woods mushrooms that we found earlier this fall. Saved the liquid from the mushrooms. Finely minced onion, the mushrooms, and garlic. Browned the squirrel pieces and set them aside. Cooked the mushroom and onion mixture until slightly browned, then added squirrel back into the dutch oven. I added a mixture of dried thyme, chopped fresh rosemary from the garden and smoked paprika. Once the herbs and spices were warmed, I added a cup of the marinade wine, beef stock, and the mushroom liquid I added shredded tart apple then cooked it on a simmer for about 90 minutes. I added a little bit more mushroom liquid and added peeled pearl onions and cooked for another 30 minutes. Once the meat was falling off the bone, I added ground/chopped almonds and unsweetened chocolate. Served it over mashed potatoes.

Should have thrown in some money. It's like that joke where I guy saw two quarters in the urinal and threw in another 50 cents just to justify reaching in and grabbing the money.

Did a Shakshuka style eggs this morning which I added potatoes. I made a spice blend of dark chili powder, smoked paprika, and old bay. I cooked and softened a small yellow onion in olive oil, then added three cloves of garlic, two teaspoons of the spice mix, 1/2 cup of chicken stock, a can of diced roasted tomatoes and a cup of tomato sauce. Cooked about 10 minutes then blended smooth. Added two cups of diced russet potatoes in the pan and a teaspoon of the spice mix. Cooked until slightly golden. Added the sauce back into the pan then added a cup of sliced artichoke and about two cups of swiss chard. Cooked for about 5 mins. I made a few depressions in the sauce and cracked in an egg into each depression, sprinkled about 1/3 cup of feta cheese, and cooked while covered until the whites were set. Served with toasted crusty bread.

Try looking at the Olympus stylus Tough. I've had a lot of success with an older version. Water proof/resistant and shock proof. Dropped ours many times and used it underwater.

Congrats on a decent trout! Thanks for posting! Now if we could get you guys to use a camera😌.

We thank you!

Agree with BH. Too many folks undervalue the price that freedom in this country requires. I appreciate all those that have served and possibly fought for those freedoms! Thanks!

Wish that I could go. Sounds like a possible great time in the making.

Great shooting @BilletHead! Awesome gifting by @fishinwrench! Looks like a great time. I have to get into this air rifle shooting.

Awesome! Congrats on setting up your successful duck blind !