rps

Search my posts the last five years, ignore the food ones, and you will find facts applicable to the upper end of the lake.

Great sub topic! No wrong answers! My favorite: 2 shots Tangueray. 1 pony dry vermouth. 1 pony olive juice. 4 olives with pimento or jalapeno plus ice and shaken well.

The title sums up my time on the lake today. Fortunately, I was the tower and not the towee. The lake is beautiful right now so I took a few pictures. Please note the absence of boats and PWC.

My goodness this looks wonderful! Well done.

Thought I would start this thread. Bet it doesn't take long before I am found out. Just posted in my blog and thought I would share. http://www.ozarkrevenge.com/2015/10/early-fall-in-ozarks.html

First, some reading: http://www.ozarkanglers.com/white-river-walleye-on-worm-harness/ http://www.ozarkanglers.com/table-rock/trolling-for-walleye/ Second, a suggestion: Hire Mike Worley three times -> Spring, Summer, Fall. He can show you/teach you much about the lake and the techniques. Last, look up the Twin Lakes Walleye club. The members share enormous amounts of information.

Jasmine and rice cookers are great! I use basmati (indian rather than asian) because I can buy it in 20 pound sacks far more cheaply. It has a very long grain, holds its texture really well, and I learned about it from a great book (http://www.amazon.com/Frank-Stitts-Southern-Table-Stitt/dp/1579652468). I don't own a rice cooker and the method I described is how I work around that.

Rice: Use the Royal Basmati rice that comes in large burlap bags from Sams. Saute the rice in butter or oil with any extras you want (shallots, carrots, mushrooms, etc.) until the grains begin to turn opaque. Add salt and pepper. Add water 1.5 times the volume of rice. (1 cup rice = 1.5 cups water) You can substitute broth if you want. Bring the liquid to the boil. Cover and reduce heat as low as possible. Cook 15 minutes. Turn off heat and let sit 15 to 20 minutes more. Fluff and serve. For fried rice, chill well in the refrigerator before frying. I promise, this is rice so good my Asian and Filipino friends look for my hidden rice cooker.

Both trolling and bottom bouncing will work great from a kayak. In addition, you could Lindy rig really well, either with a controlled wind drift or a very slow paddled drag. Try these three links and good luck: http://www.ozarkanglers.com/white-river-walleye-on-worm-harness/ http://www.ozarkanglers.com/table-rock/trolling-for-walleye/

Buzz Jet Jr. Just saying.

Seems like the debt service and taxes would be a ... difficult thing to cover. The monthly nut would be what?

Headed for a smoked brat braise tonight with sauerkraut, apple, bacon, onion, and baby gold potatoes. I will do pictures as I prepare and add them to this post later. Ok. Now it is later. I have posted the pictures and recipe to Living Well in the Ozarks - The Best Revenge. Please forgive the link. If this bothers anyone, say so. My feelings will not be hurt. http://www.ozarkrevenge.com/

Everything cooked over a campfire in the chill tastes better.

Both anchovy and Worcestershire sauce add umami, as do fish sauce and soy sauce. Other such ingredients include some mushrooms, truffles, and certain cheeses. For example, if you have a piece of real Parmesan rind, throw it in the braise and taste what happens. When I do a Provencal dish, I always throw in anchovy and Parm rind. BTW, if you are going to add tomato paste, I favor the Amore sun dried tomato paste in a tube. Handy and tasty. Gavin, the dilly beans are still a week or two from peak. PM me an address.

For a long time I have wondered if the down lake, especially the dam, might be very productive.

I wrote a long comment that wound up sounding like me telling you what to do. So I will say this: Yes on the tomato paste. Think about barley instead of rice. I am sure it will be great.

I bet he is after the cats that feed in clear and semi warm water. My father always said clear water river catfish tasted better.

Last summer (2014) one of my reliable sources informed me he was taking walleye and bass on a vertically jigged spoon at the bottom of the channel in 50 FOW. I did not fish that pattern, but I believe him. I have frequently caught fish in the 28 to 34 foot range.

If not locked up, use the drop box. Don't know if they sell a year round for camping.

Sorry about this, but tonight I am just too tired to do the cut and paste. Try this link for tonight's meal. http://www.ozarkrevenge.com/

Summer Seafood Pasta Ingredients 1/2 small red onion, diced small one 6.5 ounce can minced clams, drained with juices reserved 12 to 18 raw shrimp, shelled and cut in 3 or 4 bite size pieces 15 cherry tomatoes, halved 6 cloves of garlic, crushed and chopped 1 large pinch crushed red pepper 1/4 cup extra virgin olive oil 1/8 cup each minced fresh oregano and parsley 16 ounces fettuccine or linguini Method Heat 4 quarts of water to boiling in a large pot or pasta cooker. Add a palmful of coarse Kosher salt and when the water boils once more, add the pasta. As the pasta cooks, about 5 to 8 minutes, heat the olive oil to hot but not smoking in a very large skillet. Add the garlic and crushed red pepper and cook until fragrant (30 seconds to 1 minute). Add the onion and reduce the heat to medium. Saute the onion until translucent. Add the tomatoes and the clams and continue to saute for one minute. Add the clam juice and remove the pan from the heat. When the pasta is done to al dente, place the skillet back on the heat and drain the pasta, reserving 1 cup of liquid. When the tomato mixture reheats, add the herbs, a large pinch of salt, and the shrimp. Immediately add the hot drained pasta and begin to toss to mix the seafood and tomatoes/garlic/onion. and herbs into the pasta. If liquid is needed, use the reserved pasta water. Serve immediately with fresh cracked black pepper and fresh shredded Parmesan or Roman. Serves four to six.

This last summer was not representative. The majority of the fry do not make it to legal length. I do not know the TR percentage, but based on readings in the past, the TR rate is good compared to many places. What does not happen is a high survival rate from natural spawn. That is why the species is considered "put and take."

The good news is that Missouri stocks as well and some come through the dam from Beaver which is a fine walleye lake. I never see numbers days on TR like up north, but the size is phenomenal.

Pre-spawn pigs and late summer slims can radically affect how long a 10 pound bass would need to be. Both of my 8's on TR were post spawn but still thick June fish. I will try to find the picture of the last one. She was right at 23.5 on my rule.

Best way in the world to roast or grill fowl. Faster and more uniform cooking with crisp skin.