rps

Thinking about this thread, I went to my freezer and pulled out a pack of wild caught sockeye. They had a sale at Sams and I bought two scaled fillets. I portioned and froze them. I use them in fish burgers and the way you see in the picture. That goop is light miso with a touch sriracha. It will marinate until I roast it tonight.

Any fish farmed will taste like Purina fish chow. Tilapia even worse. Silver bullet trout just dumped in the river taste that way. The only trout or salmon worth eating are so wild their meat is deep orange. I fillet, but if I want a stock, I keep the bones, minus the guts and gills and the fins and tail and eye balls, and use that as the base. BTW, on larger fish, be sure you take the fish cheeks. Walleye fish cheeks are superb.

Hard to argue with family members.

If you can stand it, move up to the Lews BB1. I have found these to be the best in the "value" category. Every PQ I bought was good for 18 months. The BB1 more than doubles that.

cole slaw and buns - rps dogs, utensils, grill plus charcoal - Jeff plates and napkins, chili for the dogs - M&M water, trash bags - Patlock burgers, weber grill - Daryk chips, dip - cheesemaster for chips sweets, maybe a side, scales - Phil and Bill pop - Macimus potato salad - Donna 3 burner stove - M&M

The Caucus Mountains separate the Ukraine from Turkey and Iran/Iraq. Armenia sits in the middle of this. As do the traditional lands of the Kurds. Two things come of this. First, all of us Caucasians owe a big genealogical debt to those from Iraq/Iran. Second, why does anyone care about how someones "looks.?"

I was taught people eat with their eyes and nose long before they put the food in their mouth. Good hamburger steak must have a good gravy all over it, right?

Thank you for the compliment, but what I see often is better food than anyone can buy. The only real difference is my daughter, the artsy craftsy one, taught me how to style food for pictures.

Sometimes I feel guilty about posting so often in this thread. It isn't intended as some showoff thing. I simply enjoy sharing. Sous vide pork tenderloin at 131 degrees with a sear. Tabouli side. Wine, butter, tarragon, and whole grain mustard pan sauce.

I like her potato salad.

Past attendees know, but others do not. At the OA One Bass Tournament we all bring food or supplies to have a meal together in the afternoon. This thread will keep track of who has offered to bring what. Typically, we need plates, utensils, napkins, cups, drinks, 2 or 3 mains, and several sides. I have a suggestion for this year as well. Let's try to use only biodegradable or or recyclable items, although the utensils may be hard to fit in that category. I'll start. I will bring a side dish this year, probably a slaw.

For this I will drive over. I will start the OA One Bass Tournament Chow thread.

Going with simple again. Tabouli on the side.

In the past, I ate anything legal, even drum. The first time I heard of catch and release, the species discussed was trout. I understand why. Unless the fish has been in the wild long enough to allow the meat to turn orange, it's nasty. Oddly, I don't think that is why TU advocates CR. I stopped eating bass after the BASS magazine made a big deal of it in the 70's. Besides, I preferred crappie and catfish. Now, in my maturity, I eat walleye, crappie, wild caught salmon, and a few ocean fish. Why? Because they taste better than the rest.

A few will be as far down as the first bend above the Beaver bridge. I would concentrate on the area above Cow Patty flats. Go up river from Beaver until you find a cow pasture on the right and a right hand turn in the river with a small island just above the turn. From there to the 62 bridge should be full of fish. BTW do not be surprised if you catch a walleye.

I did not post last night. We had simple diner food. Smothered hamburger steaks and tots with a side salad.

Walleye skin is excellent. I simply don't bother with it because I dislike scaling fish. As for the recipe, it looks excellent!

The Northern walleye guys swear by the Daiwa Sealine. If I were buying, I would choose it. Another, and more accurate, option is metered braid.

High water, go under the old bridge at Beaver and stay in the channel to Houseman. Stop and look at the channel options below and above the 62 bridge. In high water I have gone as far s Spider Creek. In low water, idle through the abandoned bridge at Beaver and do not expect to go above Houseman. In between expect trout from Houseman to the 62 bridge. One of my friends caught a 7 pound brown in the snags just below the 62 bridge. As for Eagle Rock to Beaver, the only time you need to be careful is at 908 0r less. At that level be careful of the left turn above Eagle Rock. Stay well oer in the channel. Be careful of the run from the left turn just before Holiday Island . Stay in the channel. Above Holiday stay in the cahnnel (let side) as you head to Beaver.

I turned the left over baguette into a ham and broccoli bread pudding.

rock salt pulls the moisture from the iron plus any chemicals with it. - or so the chefs that taught said - what I do know is that the process works

Wash the devil out of them. Dry. Put rock salt in them to the brim. Reheat to 400 and bake for 30 to 40 minutes. Discard the salt (carefully). Rub with neutral oil and reheat to 400. Take out, cool a bit and rub with neutral oil and back in the 400 oven. Repeat one more time. Never use soap again. If the bottom and outsides are bad they get the same through the first round.

Valentines Day is coming. I think your friend might be impressed by a butter poached lobster tail. Just sayin'.

Luuuke, come to the dark side...