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podum last won the day on May 5 2016

podum had the most liked content!

About podum

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    Largemouth Bass
  • Birthday 07/21/1970

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    Overland Park, Kansas

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  1. Peppers, tomatos, eggplant and tomatillos on the way
  2. podum

    What's Cooking?

    Chili Powder I posted a while ago about making fermented hot sauce and chili paste. Peppers in even a small garden overwhelm my ability to ferment them all or use them in cooking. The logical answer is to dry them. Most I then convert to chili powder. I start with a dehydrator (a cheapie). My only requirement is that it has a temperature setting. I dehydrate chilis at 100F or lower. Any higher and they "cook" a little which changes the flavor in a way I don't like. The result: At low temps, it may take up to 10 days to fully dry the peppers in the dehydrator.
  3. podum

    What's Cooking?

    Tomatos are on my list, specifically ketchup with a kick. I've done carrots and kraut. Both are great.
  4. podum

    What's Cooking?

    A while back I posted about making hot sauce from home grown peppers. This was my second year and I now have friends and family demanding the product. Fermenting is easy. I've never had a jar of peppers spoil (20+ jars). Here is the process: 1. Grow some peppers. I use everything from jalapenos, seranos, cowhorns, habeneros, lemon drops, cayennes and aji varieties. 2. Ferment them. I cut them into small pieces (no stems). Pack them into quart sized mason jars and ad
  5. podum

    What's Cooking?

    These work. Been using to make pepper sauce for 2 years. No spoiled batches.
  6. podum

    What's Cooking?

    Banks are worried that things may get bad enough that new borrowers will not be able to repay. That's why rates have popped. Lots of fear and uncertainty. Stay safe and well.
  7. How is the river below bennett to NRO? Was hoping to wade fish it this weekend.
  8. Jealous. Can't make it. Be careful out there in the cold. Tight lines!
  9. Re: the original question, no surprise that better fishermen (represented on this board) will skew toward size over numbers. It's a natural conclusion since these folks will catch fish even if there are less of them and the bigger fish are what we are after. The less experienced or part time fishermen will vote for more fish over quality size. This is the conundrum that MDC is in when making decisions. There are more part timers than experienced, committed, conservation oriented fishermen. It is a revenue question as much as it is a preference question.
  10. Try freezing the fillets in a solid block of ice. I started doing this a few years ago with White Bass and the fillets keep for over a year with no change in texture and most importantly, no freezer burn. To OP, I'm a huge fan of White Bass fillets for the same reason you are. The fillets are thicker and firmer. Hold up well in the frying oil.
  11. my recent report talked about really tough conditions. I went a week later and a little rain and some clouds helped. The fish are there, but low water and high skies make them skittish. Fish during low light or overcast during the day. Good luck. Awaiting a report.
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