rps

I once posted Al Saab's tabouli recipe on here. This is what it looks like.

I have been told by AFGC that very little natural reproduction occurs in any of the White River lakes. It has to do with not enough miles of flowing water. Yes they were here before the dams and called jack salmon, but after the lakes filled they were stocked with walleye strains from up North, or possibly from the Tennessee lakes. The species is considered put and take in all four of the lakes. I admire those who release fish for the pleasure of others, but fish release is not really a factor in maintaining the fishery.

These items will go into tonight's side dish for a grilled flank steak.

Yesterday I invited a walleye home for dinner. Nancy and I enjoyed his company. Baked walleye with herbed and toasted bread crumbs, pan roasted root vegetables.

I went out of Holiday Island at 10:30 after the rain quit. I fished a top water for a little more than an hour. I caught six and one large mouth might have measured, although I did not find out. I find that encouraging. I threw the Ned for a bit then decided to move to a better location for that bait. However, when I got there I decided to try for walleye instead. I ran a bottom bouncer with a nightcrawler in 10 to 15 feet of water on an inside bend sand flat. I caught three walleye on or near "bumps" on the flat that created breaks. The two smaller fish almost measured and the largest was an even 20 inches. Edit: I forgot to state I came off the water at 2:00 when the boat traffic resembled a third world boat evacuation ahead of a tsunami.

I fished out of Holiday Island today. The water temps started at 68 and climbed to 70. The water color was a green and mostly clear. There was a debris scum in places, but not bad. In the main channel I saw no large floaters, but there were a few smaller twigs and limbs.

Terry, you are right about the high and dirty water years. Last year was exactly the opposite, clear and no thermocline meant the fish were 30 to 50 down all summer.

I'm sorry I opened this thread, then I couldn't leave. It was like watching a slow train wreck. Good Bye.

I never met JD, although I've been told enough stories to know he was a classic character.

Haters gotta hate. The secret is to catch the larger ones.

Light jigs tipped with half a crawler is a classic walleye technique and the Ned fits that pattern well. I have caught several keeper walleye on them. Just for giggles, try the bank opposite the resort that used to be Fletcher's also known as Devil's Dive. Bill Babler has it marked as "jig" location on this site's maps. It may be a bit of a community hole, but there is a reason.

I have not been out in far too long. However, one of my students caught two last weekend just above Beaver town. That is the best information I have. Good luck.

Bacon, pan roasted cauliflower, bread crumbs, herbs, and bow tie pasta.

I am facing an awful cuisine problem tonight. Nancy made biscuits this last weekend, but the two of us cannot eat an entire batch. Some things cannot be made in designer size batches - ham and beans, spaghetti with meat sauce, chicken spaghetti, etc. What to do with the best biscuits in the world before they grow too long in the tooth? We dug through the freezer and found a turkey tender from March that badly needed using. That became the cornerstone for a turkey a la king to pour over the biscuits. Oil to saute the tender, butter to cook the onion, carrot, sweet pepper, mushroom, sugar snaps, and garlic. Some flour to bind and chicken stock plus half and half. Now all ready to soak the torn apart biscuit. Problem solved.

To quote Monty Python: I fart in your general direction.

You are headed in the right direction. Leaves only. Leave a 3/4 inch of stalk on the turnips when you steam or cook. Enjoy what you bought!

Well Done Bill! Well done abkeenan! Sorry you did not cash a check, but at least you did not feel unarmed. I am also glad you enjoyed.

I thank you for your attention to the nefarious workings of the what Frosty Troy in Oklahoma use to call "the Ledge." It does not take much money or influence to change the world at the state level, and all of us need to remain vigilant.

I have fished this lake frequently since I arrived here in 2002. Not one google eye. However, I am ok with that.

I have met and talked at length with Mr. Jim Jannard, the founder of Oakley. He had a common interest with my mother, English Setters. He made a mint despite being very mellow and laid back. He would not approve of the activities in his name. By the way, OBBT staff, you could work on your pr skills. Your post sounds terribly self serving and insensitive.

Last week I experimented with a Bahn Mi recipe. I discovered several things, foremost of which was make more pickles. I also decided a protein with a more liquid or buttery mouth feel would be better. I did some more research and learned this street food is often made with a ground meat. A big light bulb came on: Burgers! Sliders! Step one was to talk the beautiful wife/baker into making rolls. She happily agreed. I acquired some ground meat, what they call Boston blend at Sunfest. The meat is 60% beef and 40% pork. I fine minced about a third of an onion and worked it into the meat with a 1/4 cup of panko. I added salt, pepper, a half teaspoon of Penzy's Bangkok Blend spice, freeze dried ginger and roasted garlic powder, a splash of soy sauce, a splash of sesame oil, and a splash of fish sauce. I mixed that together well and formed patties. Then I shredded daikon radish and carrot in equal proportions and quick pickled it with rice wine vinegar, sugar, salt, and pepper. I also seeded and cut some cucumber slices. I chopped young and tender lettuces I bought at the farmers market to finish the salad on the bun. In addition I sliced some thin jalapeno rings and removed the seeds. From here, I cook the sliders in oil that includes a touch of sesame, slice the buns and use mayo on both halves, add a burger, lettuce, pickle, cucumber, jalapeno, and the other bun. I splash of soy may be needed.

ENCHILADA CASSEROLE This dish falls in the category of “adapted from women’s magazines and/or cooking shows.” Naturally, I have changed it around over the last year or two. The changes I have made freshen it up a bit, add a couple of more good flavors, and make it very nearly a one dish supper. Hunter Please Note: This dish is PERFECT for ground deer. Fresh Salsa Ingredients ½ large red onion diced and rinsed in cold water to remove the sting and burp 1 or 2 seeded and fine diced jalapenos 5 or 6 seeded and diced large roma tomatoes (save and strain the seeds for the tomato jam) 1 large garlic clove pressed or mashed to paste juice of 1 juicy lemon large handful of minced fresh cilantro ½ teaspoon of chili powder large pinch of salt sriracha or Franks Hot Sauce, as needed Fresh Salsa Method Combine all the ingredients, including the strained tomato jam, in a stainless steel bowl. Taste and add hot sauce as your conscience dictates. Casserole Ingredients 2 or 3 ears fresh corn 1 small can black beans, rinsed 18 corn tortillas (DO NOT USE FLOUR TORTILLAS UNLESS YOU WANT A GUMMY MESS!) 1 pound ground beef One 28 ounce can mild red enchilada sauce ½ large red onion diced 1 Tbs. Chili Powder 1 Tbs. ground Cumin 3 large pinches of salt, divided 2 double handfuls of grated cheddar or Monterey Jack cheese 2 cups of the fresh salsa (see above), divided 1 Tbs. olive oil Casserole Filling Method Shuck and remove cornhusks and tassel. Microwave on high for 3 minutes. Cut the kernels from the cob and reserve. Fry the meat in the olive oil, adding the onion and spices before the meat begins to brown. Make sure the meat is entirely cooked. Allow the meat mixture to cool. Add 1 cup of the cheese and 1 cup of the fresh salsa to the meat. Add the rinsed beans and the corn kernels. Also add the salt. Mix well. Casserole Assembly Preheat the oven to 350 degrees. Pour a small amount of the enchilada sauce in the bottom of a 13 X 9 baking dish. Cut the tortillas in half. Use 6 tortillas (12 pieces) to line the bottom of the baking dish. Spread half the filling mixture over the bottom layer of tortillas. Sprinkle a little more than ¼ cup of the sauce over the mixture. Use another 6 tortillas and repeat using the rest of the mixture. Use the last 6 tortillas and cover the top of the casserole. Spread the remaining enchilada sauce over the top and sprinkle with the remaining cheese. Bake uncovered on the middle rack for 40 to 45 minutes or until bubbling and beginning to brown. Rest 10 minutes before slicing to serve. Garnish with the remaining fresh salsa.

Dang. Writing about latino food has made me hungry. Enchilada casserole tonight, I reckon.