rps

For many years I was a devoted Shimano fan. Then, after the Curado D, the quality dropped to cheap plastic, unless you bought the JDM versions. The top end Abu Garcias, the top end Lews, and the top end Diawas are all excellent. My rod box has the Lews and the Abu Garcias. Sadly, the $200 level marks the price point difference between good and excellent. At $199, I suggest the Lews BB1 Pro Speed Spool or the Abu Garcia STX Low Profile reel. But I also urge you to take the next step up. A Revo Premiere ($255) or a Lew's Custom Lite SLP Speed Spool ($279) are markedly better, IMO. I hope you find what you wish to spend and what you like.

That section of refrigerator size rock just above the 63 bridge deserves attention.

I never caught a brown below Houseman, however the largest brown I caught on Tablerock, about 6 pounds, came from the sunken timber on the left side of the river just after you make the turn toward the 62 bridge. I was throwing a jerk bait looking for walleye.

Some days that stretch of the river is just contrary. You found one. BTW any day with a 19" walleye is not a bad day.

I am in.I will put it on the calendar. If I make the chili, who will bring the dogs?

Bluewater. Welcome! Our little group has kept a thread going for more than five years. Over that time we have learned to plate and photograph really good food. Everything posted here is good eats. Feel free to go back to the beginning and find the best cookbook you can imagine.

WW and RC are Ozark kings for cranking rocky and sandy areas. The issue will be whether the water level leaves any of those open. For me topwater, other than buzzbait and plopper work better in water above 60 degrees. April 24 might be there, might not. If I were going to fish on top that time of year I would make a wake bait my second choice. But that is just me.

Chicken enchilada.

Late April = prespawn to spawn depending on water color (clear water does not warm as fast). Water up and high -> flip and pitch; buzz over flooded brush; spinner bait boat dock edges; if you find a non brushy point, crank it Water pool level (unlikely) -> everything you are accustomed @Champ188 what would you say?

I enjoy reports and pictures of success. Bring it on.

I have the Garmin Force. I do not use the foot pedal. I use the fob exclusively, a habit I first picked up with the MinnKota Ulterra. Unless you are in a fast and dangerous water flow, the fob is all you need. I park my foot pedal as far out of the way as I can and tether my fob to my inflatable life vest. Trust me. It is the only way to go, as long as you carry a spare battery for the fob. BTW, the Force rocks.

The finished product looked exactly like what I had envisioned. The stuffing was great. The pork was dry and not what I had hoped. I set the sous vide for 135 and used a 525 oven to try and brown the exterior. I was trying not to call the fire department. What I should have done was put more bacon in the stuffing, set the sous vide for 130, and pan seared the exterior. I also think a meat marinade would have helped.

I made a stuffing of chopped fresh cranberries, bacon, onion, rosemary and brown sugar. I used it to stuff a pork tenderloin. Right now it is in the sous vide bath at 135. Pictures later.

I agree about the white bass and hybrids.

This is not ''pretty" food. I slow braised skinless chicken thighs in chicken stock with onion, carrot, sweet bell peppers, garlic and herbs. I added soy sauce and Worcestershire sauce as well. As soon as the chicken was done, I pulled it out and used a stick blender to puree the vegetables with the broth. I reduced the puree to intensify the flavors. In the meantime, I made creamy polenta. When it was time to serve, I put the puree on the burner and added the thighs to reheat. Chicken and puree went on the polenta. Try to ignore the ugly and think about the flavors.

Linguine a la puttanesca.

I have been recommending Yozuri Hybrid for years. Ties a good strong knot, casts well on BC, good wear resistance, and affordable.

It is weird potato night in the fishing world. I have a hasselback potato in the oven.

Good thread. Gives me hope we can do the OA tournament this spring. Some of you will be post infection and we all have learned about staying safe. By the next year after that perhaps we can laugh and stand around the grill as Phil does salmon.

At that weight I would guess 25-26 inches. Starting around 23 inches, the second digit means roughly a pound. 23 inches equals 3 pounds, 24 equals 4 pounds and so on. On my two largest walleye, the 10 pound fish was 29.75 inches. My 13.75 pound walleye was a fat 32.5 inch fish.

Shrimp cauliflower curry tonight.

Crab cakes with saffron curried aioli and an asparagus salad.

I am so lost. I do not understand. All of these literary references. Chicken, chickpeas, tomatoes, garlic and seven spice.

I just put a chicken and chickpea braise with seven spice in the oven.