rps

My wife loves a recipe I "made up". Cook and fine dice bacon or ham. Mix it with cream cheese, mozzarella, herbs (parsley, thyme,basil, whatever), add egg or cream to make it a bit more fluid, and salt and pepper. Put the mix in a baggie and snip off a corner so you can squeeze the mix into the mushroom. Saute the result in butter that has some garlic (not much) in it.

Shyez - u - jaun. It is the name of a province in China. Noted for their spicy, even, fiery food.

Some of my best days with top water baits have come when the chop was bordering on white caps. When it's like that use a super spook or my top dollars - something that moves a lot of water.

Wrench, how do I find out?

I just replaced my front sonar. I have a 2010 Humminbird 778c WITHOUT transducer for sale. I have no real idea what it may be worth, but it is a good unit that would be great value with a $75 transducer. How about $60 and I pay the UPS? Private message me if interested.

I am headed to Cabelas to replace the starting battery for the boat. What is the consensus on Optima batteries?

Glad to see you post! My theory on break downs is always help others and never expect help. That way I never lose my temper and I feel good about myself. Wolfe Marine did a good job making up for the transducer faux pas. They installed the new transducer and compensated me for the cost of the new transducer. They also sincerely apologized. I did not tell them to load test the batteries (my bad) and today was the classic first warm day discloses the battery fail. Tomorrow will be a Cabelas and Sams day instead of a fishing day.

Took my repaired boat out to try out the electronics. Wow. After a time setting up the Lowrance I threw the crank bait for a bit and caught one keeper. Then, when I tried to crank the big motor, nothing. I love how cranking batteries decide to give up only when you are out and away from the marina.

Put in at Holiday Island this morning and found green and clear water with 58 to 60 degree surface temps. Unfortunately, the wind meant the water was real bumpy.

Friday night recipe: Drain one can of fire roasted diced tomatoes and season with pizza seasoning, salt, and garlic powder. Slice three mushrooms and saute until done. Thaw 1/2 cup of frozen chopped spinach and drain. Slice four pieces of marinated artichoke hearts. Be sure you have sprinkle cheese. Find the herbed pizza dough your beautiful wife made this morning and stretch it out in the pizza pan to rise a second time. When the second rise has had a chance, spread the wet ingredients on the crust and bake at high temp (450 to 500) for 4 or 5 minutes to dry them. Sprinkle the cheese on the filling and return to the high temp oven to finish. (Usually 5 to 7 minutes) Rest 10 minutes, slice and serve.

Everything I have ever made from an Ina Garten recipe was fantastic. Something I cannot say about Giada, although I understand anyone smitten with her. This is Ina's super easy risotto method. http://www.foodnetwork.com/recipes/ina-garten/easy-parmesan-risotto-recipe.html

After you start the risotto rice in an oil, add a bit of wine and whatever, then add about 2/3rd's of the liquid, 1 cup of rice means about 1.5 cups of liquid. It gets one stir. When that liquid cooks down, only then do you begin the incremental small amounts of fluid with the stir. You get the same creaminess without all the work. Note: I edited the above to be more what I meant.

If you want to build your own bait cast varmint rod, I have the specs for you.

I hope no one minds that I have come back to the father thread tonight. I have some spinach and feta sausages that need cooking. They have been in the freezer long enough. To go with them, I will fix a mushroom and white asparagus risotto. I learned in cooking school that you do not have to use the constant stir method, and ever since, risotto has been on my regular rotation. When I plate, I will snap a picture. Enjoy yourselves this evening.

I do not marinade ribs - but I do brine them in a salt water/maple syrup bath overnight. After that a rub is all they need. And, like you, I find ribs never turn out exactly the same. BTW, I aim at a temp of 225 degrees and I am willing to give them the extra time. My mentor wanted an even lower temp, but his ribs were in nearly 12 hours.

Pack a few fish doctors as well in case they are finicky.

BTW, I took ness' post as humor and my responses are intended as humor.

The Kalamata olive is a large purple olive with a smooth, meaty texture named after the city of Kalamata in the southern Peloponnese, Greece.[2]Often used as table olives, they are usually preserved in wine vinegar or olive oil. Kalamata olives in the European Union (EU) have PDO status, whereby only olives originating from the Kalamata region have the right to be branded as Kalamata if sold in the EU.[3] Description Kalamata olives are grown in Kalamata in Messenia and also in nearby Laconia. They are almond-shaped, plump, dark purple olives[4] from a tree distinguished from the common olive by the size of its leaves, which grow to twice the size of other olive varieties.[2] The trees are intolerant of cold and are susceptible to Verticillium wilt but are resistant to olive knot and to the olive fruit fly.[5] Kalamata olives, which cannot be harvested green, must be hand-picked in order to avoid bruising. Preparation There are two methods of preparing Kalamata olives, known as the long and short methods. The short method debitters the olive by packing them in water or weak brine for around a week. Once complete, they are then packed in brine and wine vinegar with a layer of olive oil and slices of lemon on top. The olives are often slit to decrease the processing time. The long method involves slitting the olives and placing them in salted water in order to debitter them, a process that can take as long as three months. Levels of polyphenol remain in the olives after processing, giving them their slightly bitter taste.[6]

yes, braised

Kalamata olives are dark brown, salt and olive oil cured olives from Greece that taste nothing like the pathetic things that go on your sandwich at Subway. Polenta is the Italian name for yellow corn grits. Blanched green beans (or asparagus or broccoli) has been cooked in boiling salt water just long enough to change the flavor from raw to cooked and then quickly chilled to stop further cooking. The color is a vibrant green rather than the yellow gray of canned stuff. Many restaurants will blanch their veg and then finish the side dish in a quick butter saute or some other way. I enjoy using techniques and ingredients from outside the range of what I ate as a child, but the reality is that most of what I cook is some variation on recipes made up by farm wives for using ingredients that they had. Lamb shanks are the perfect example: Tough meat and bones cooked long and slow while half submerged in water with wine so that the collagen and sinew melt.

Tonight was a one skillet night. Pasta, cherry tomatoes, green beans, garlic, onion, Kalamata olives, artichoke hearts, shrimp, spices and good cheese.

Salad. Green beans blanched. Tomatoes and onion with salt pepper and oil plus vinegar.