rps

Sharing - A Different Perspective Stream and Small Rivers - Share method in detail; perhaps name the body of water, but not the section. Pictures of the fish only. Larger Rivers (White, Buffalo) - Share method in detail; share the section of the river i.e. "below Houseman"; Pictures of fish only. Lakes - Share method in detail; Share section of lake i.e. "between Eagle Rock and the Devil's Backbone; Share type of structure i.e. channel edge of inside bend flat between 20 and 40 feet deep; pictures of fish only Recipes - Tell it all.

Just let me know. We will fish good locations and enjoy. Jig and Ned and maybe a slow crank. That way we can lose honorably. Or win.

You have a spot in my ill suited boat if you want it. And, yes I am in. Thinking I'll show off my horseradish cole slaw this year.

Putting together a shrimp/cauliflower/carrot/zucchini golden curry tonight that I'll serve with chicken stock and saffron rice. Film at 11.

When the wife and I landed at XNA Dec 31st, we stopped at the Sams on the way home. I picked up a two bone pork chop as one of the purchases. Yesterday I "frenched" the chop. The chop spent 3 hours at 138 degrees in my new Anova. Then I seared it. I made a caper brown butter pan sauce for the chop and the baked potato.

Good explain! Last year I had a 1.75 bass I did not bother the weigh. But I brought a good food dish.

That time of year, every walleye guy will want to run 14 miles or more up river - even though good fish do not all go up that far. Run it as a one fish bass tourney. Later we can solicit an opinion about a post spawn tourney for marble eyes.

The wife and I have been in Savannah three days visiting the daughters. They let me cook (although they are both excellent cooks themselves, and one of them has a partner who does very wonderful cajun/creole dishes). I shucked half a bushel of fresh oysters and made sides like hummus for one meal. Chad, the partner, made a creole style gumbo with smoked sausage and the remaining oysters for lunch the next day. Last night I reverse seared a four bone pork roast, made a Cremini mushroom and caper sauce, and I made a sweet potato gratin as the starch and stir fried some broccoli as well. Tonight I am roasting a duck with duck fat potatoes and pan roasted asparagus finished with Col. Pabst Worcestershire sauce. I sincerely hope all of you have had as wonderful a Christmas holiday as we have!

The British style dry ciders are fabulous! Someone else can have the sweeter ones.

That is what my daughter buys.

Thank you for the compliment!

Did someone make the hummus or was it store bought? The reason I ask is that the resemblance between the two does not exist.

I have mentioned before that the wife and I have been experimenting with Blue Apron. A new box came today. Tonight will be beef medallions with a brown butter and caper pan sauce with roasted potato and turnip sticks and sauteed garlic chard on the side. The beef they sent is quality stuff. The chard is a welcome change. I have grown tired of kale and more kale.

I love it! By the way, 125 for 30 minutes will be more what people will want. I tasted fish, season, and herbs only.Very good!

I have been talking with the wife about sous vide and showing her the pictures. I was telling her yesterday that I thought I should order one. She went to her stash of Christmas boxes, pulled one out, and handed it to me with a hearty Merry Christmas. The trial run tonight will be walleye tail fillets (the more difficult portion to cook). Nothing but salt, pepper, and a Penzy herb blend called Sunny Paris. 117 degrees for 30 minutes. I am very hopeful!

My wife, who does not fish, caught the largest spot ever in any of my boats. We were on Broken Bow lake in Oklahoma in the late 70's. I had an old 18 hp Evinrude on the back of a rented boat. We were fishing Texas rigged lizards on a point. I was, literally, casting my bait and hers. She had a pickup in about 20 feet of water and jerked when I told her to do so. She did a great job. The fish would have measured well over 20 inches and I would swear it was between 5 and 6 pounds. At that time, I did not know how close she was to a state record. We already had fish for eating, so we let it go. No pictures, of course. Different world, different time, different results

Leftover pork roast turned into a baked hash with potatoes, onion, carrot, and turnip. Avocado with balsamic tomato dressing.

When we visit the wife's mother (she is 95} in New Hampshire, I pick up a jug. It works great in a brine, in barbecue sauce, and in salad dressings.

That would work, but I have not yet splurged on the tool.

Oven set to convection roast at 240 degrees. I had a probe thermometer in it and set to 135 degrees. Pulled it, wrapped it in foil and a bag and put it in one of those thermal bags with the probe still in it. Internal temp peaked at 148 and had fallen to 125 an hour and a half later when I put it in a 500 degree oven long enough to brown it. In hindsight I would have preferred it if I had pulled it 5 degrees earlier. That would have left a tiny touch of pink.

Reverse sear two bone pork loin roast with baked potato and pan rosted carrots finished with Worcestershire sauce.

I have not used one, but many of the food blogs give it good reviews. Its weakest function is the saute/fry they say.

Made a run to the Shell Knob Harter House today. I have a two bone pork loin roast steeping in a brine of salt water and industrial strength maple syrup (Grade B). Looking forward to tomorrow.

Take prepared horseradish - about a 1/4 cup. Add two splashes of sriracha. Salt it heavily and sprinkle with pepper. Add about 1/3 to 1/2 cup of cream. Stir well and let sit. The horseradish will thicken the cream and you will wind up with a complex sauce. The idea of meat juice and/or liquid smoke would add to it.