rps
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Everything posted by rps
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Just a moment of introspection. We are on page 1032 and our hardcore group rarely repeats. Think about how many different dishes are in this thread.
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Moussaka! Takes a bit a bit of time to put together, but what else do I have to do?
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Well said!
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As you look out from the ramp in the picture, to your left is the deep water channel. To your 1 oclock to 3 oclock is a large bumpy flat that extends all the way to the same river channel along the far bluff. Fish are somewhere on the flat at all times. They relate to the underwater humps. At times they will school and chop shad over that flat.
From the ramp at 12 oclock is the ledge from the flat to the channel. Before the lake was impounded someone built a rock wall or maybe a road bed down that edge. You can see it on side image sonar. That hump on the edge is productive when the fish have gone deep for the summer.
From the ramp at about 1:30, on the far side, you can see the mouth of a small cove. In the spring, the bass use it to spawn. Later in the spring, early morning, fish the timber at the back with top water or buzz bait.
To your 9 oclock, on the other side you will see a point. That point extends quite a ways out and about 200 feet from the point a hump rises to only a few feet deep. When the lake is down, it is a navigation hazard. Fish the hump and the edges for bass and walleye.
From the ramp to your 11 oclock lies another cove, Raridan Branch. Go past the first boat house on the left and fish a jig or a ned between the boathouses for three or four houses.
When you go upriver from the point on your left, the channel u turns to the left. From there, fish the northern turning to western side up past the boat house. I have caught good fish in every location described.
BTW, a gentleman launches his older brown Ranger from that same ramp very often. He is an Ozark Anglers member, knows that part of the lake really well, and is friendly. Say hello. If I remember correctly, his name is Jack.
Good Luck.
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There is an unimproved ramp at the mouth of Roaring River. That area has many good fish, bass and walleye, accessible from that put in.
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Nachos loaded with condiments of salsa and guacamole.
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All of you know how much I love walleye and crappie. Now that I cannot catch and cook my own, I buy cod and halibut to use. I miss walleye.
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Garlic and herb butter baked cod with pan roasted vegetables and burst tomatoes
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sm. when you catch a mm, you can immediately see the spot influence, even if they are gold or green. i
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Did she do an outcall to make your potatoes?
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Cubed gives you six sides to brown before you create chili or whatever. As all of you know browning is called a maillard reaction and is the flavor element you love on your steaks. If you want precise cubes for aesthetic purposes, semi-freeze your meat, cut equal size slabs, slice each slab in the same width strips, and then cut each strip in the same width pieces. When you brown the cubes, do not crowd you skillet. @BilletHead Is that good enough? @ness I like peas unless they are cooked until grey. If I intend to cream them, or spinach, I start the sauce first and add the veg last . Then I serve as soon as everything is hot.
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A few posts ago someone spoke of freezing and vac sealing leftovers. I have chili and several other items done that way in my freezer. On the other hand, some things are better frozen in bulk. One is spaghetti sauce. Freeze whatever you have left, then when you want to use it, thaw it all. Cook it, tinker with the flavors, and freeze whatever is left. Last night I had the third time is the charm pasta. I used the last of some frozen sauce. I, of course, could not help myself. I tinkered with the flavors. The result was the best yet.
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I crawled all over and through one at a boat show. Everything was where it should be and the size and motor combos were excellent.If I were still living on the lake, I would have bought one. In deference to fw, I am old enough the warranty would not expire anytime I would need to replace anything he mentioned. I also point out that if you do not tourny fish, many of these things don't matter. In addition, the correct rigging will allow you read much of the info from the dials whether they work or not. I woul take a test ride and decide upon the basis of what you intend to do. BTW, when you choose to power it, I agree with fw. Choose the Evinrude. Besides, I favor the implied "up yours, Johnny" that goes with buying the product.
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Braised boneless country style ribs.
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In the early 70's, the Oklahoma limit was 37 per day, each. In I975, I cleaned a two day limit for the two of us. 148 fish. I did It by hand. We had no electric knife. Long story short, we fed an entire year class of law school students and teachers, and I will never do that again. I hope all of you have a shitty day at sometime in your life and feed more than 100 people.
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Can we say non fat cream cheese?
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Pot of cream (pot de creme) is a loose custard served as a dessert. I love it. Clotted cream is as described above. Both involve heating cream to specific temperatures. Both a related to panna cotta. Like fry bread, thickened cream desserts are all over the world.
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By odd coincidence, at school one, of the other students was from Tulsa also. Seth worked at the Polo Grill as a secondary sous chef, then worked in Kennebunkport, Me. as a full sous chef. He could not find a way to move to executive chef or find backers to open his own place. He went through the school to pick up a piece of paper that said he was a fully trained real chef. He is now an executive chef at either Vail or Aspen. I forget which. I was at the school as a full blown dilettante, Most of the others were there to cut 5 to 10 years off the time it took to reach executive chef. How the teaching chefs reacted to you was based upon the differences between the two groups. It wasn't until the second trimester until the he chefs began to react seriously with me.
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Odd menu here in Oklahoma tonight. Nueskes smoked wieners with sauerkraut and a side of cheesy bacon cauliflower. If I remember, pictures later.
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In culinary school, the day we made scones in the patisserie class, the best chef at the school (not the head chef or the French one) asked Seth Smith and I to bring him some of ours. He also told us to smuggle some of the clotted cream out of the class with them. That stuff is awesomely lethal.
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I have not been in a grocery store or any other kind of store in over a month. I have had breakfast out twice. At a Sonic. I have groceries delivered to the front gate. The liquor store does curbside so I pop the back gate and don't even talk to them. My goal is to avoid the stupid and thoughtless. I can tell the solitary confinement is affecting you as well. You are all on fire with your cooking and baking. Tonight I took the left over pork tenderloin and some old bread and added asparagus, sauteed mushrooms, herbs, spices, and some basic custard. Savory bread pudding.
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BTW, I do not consider myself a top chef. I am one among many trying to feed a world lost in fast food and ignorance.
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In the words of Reverend Ness, Dang!
