Flysmallie

Very nice. I see that your crust is much more fluffy than mine. I like those Chicago styles. They make those where my kid works and she says they hardly sell any. And when they do some people are so confused they think the cook somehow screwed them up. That's what Domino's does to people. The very best thing ever is to take a big cast iron skillet, oil it up, and preheat it with the oven. Let it sit in the oven for a good while, don't just pull it out when the light goes off. You want it good and dangerous. Then carefully place the formed dough inside. (it will sizzle, that's my favorite part) Add sauce, cheese, and toppings. Cook until golden brown. You're welcome.

I just use a good quality all purpose flour. Pillsbury, Gold Medal, King Arthur, they all work. Here's what I'm doing. 1 package active dry yeast 1 teaspoon sugar 1 cup warm water 3 to 4 cups all-purpose flour 1 teaspoon salt ½ teaspoon garlic powder 1 tablespoon olive oil ½ stick butter (yeah, that’s right) Dissolve yeast and sugar in warm water. Let stand until foamy, 10-15 minutes. Stir in salt, garlic and oil. Stir in one cup flour until well mixed. Stir in 2nd cup flour until well mixed. Add butter. (not melted) Add additional flour and stir until it forms a sticky ball. I don’t use a mixer. I use a spoon or whisk for the first couple cups of flour and then its hands on after that. Turn out onto a lightly floured surface and knead dough until smooth. Add more flour as needed but be very careful, you don’t want it too dry. Place dough in a bowl with oil and turn to coat dough with oil. Let rise in a warm area for at least 90 minutes. Punch it down and make some pizzas. Bake at 500 degrees. Like I said before, if you can let that dough rest in the fridge for a day or three it will get much better. You want to let it rise again after you pull it out. But there are no problems using it the same day. Just give yourself plenty of time. On Sunday I knew I had to have a pizza in the oven by 3:00 so I made the dough at 11:00. I also brush the edges of the crust with a butter and garlic mixture. There will be no pizza bones tossed at my house.

Perfection for your taste is all you are after. Too many people like too many different things. My kids have begged me to make "my" pizza for years. They have no idea that up until this point it has been different pizza most of the time. I bring up you second quote so I can laugh at you a bit. I never weigh anything. Ever. The measurements I have listed are merely suggestions. I learned to cook by watching my elders in southern Oklahoma. The best cooks I have ever been around. What I didn't learn was how to properly measure everything. They didn't do it. I get it close and call it good. Letting a dough rest in the fridge for 2 or 3 days is the best thing you can do to it.

Pizza is my cooking passion. It's not difficult and you don't have to know a bunch of big words or techniques. But like everything, practice makes perfect and I think I finally perfected my pizza dough over the weekend. Pizza dough is not hard by any means. But when people take a bite and moan with pleasure you know you are there. My oldest daughter works at one of the best pizza places in town. On Sunday she had to be at work at 4 so I had to have her a pizza ready at 3:30. Why does she choose to eat mine over one at work? Perfection. Not only did she gobble up all she could stand, she drove straight to work and told them how some old guy at home was kicking their arse at making pizza. No I can move on to creating the best pizza I can since the base is covered.

For buzzbaits it's always a white 1/4 ounce Lunker Lure. Always has been, always will be. I've tried others and I'll just stick with the Lunker Lure. I don't fish flukes much. Usually a floating worm. While fishing it from a canoe takes more talent than from a bass boat, it only took a few fish crushing it for me to adjust. I rarely throw a WTD topwater. I like chug bugs and frogs. Something they don't see everyday and I just have more confidence in them.

I've caught a bunch of walleye, up to 5 lbs, on Stockton throwing a big spinnerbait. I was never targeting them.

Way to stick with it.

Because they know someone like you will come along and clean it up for them. It's the American way. We used to have the same problems at some of the parks in and around Springfield but they finally found a cure. Now NOBODY can fish.

Changed a lot since last year. There is a pretty good drop into the water under the bridge right now. There have been small boats unloading off it though.

Al I can't compete with your paddling skills. I'll be fighting a fish and crashing into trees and stuff. But you and I are going to fight over who gets to control the trolling motor. My dad relinquished full control over all boat motors after around the time I turned 17 or so. He didn't go down without a fight though.

What's not to like about cinnamon? Remind me not to make you any campfire cinnamon rolls.

Awesome! You deserve it.

Running a trolling motor is just like everything else, it just takes practice. After a while it's just second nature and you don't even think about it. Luckily for me my dad and uncle would put me in the front of the boat running one when I was 9 or 10. That was after they had taken all my zebcos away and made me use bait casters exclusively.

Good info jtram. I bought the 500 and it's plenty big for any day for me. Check Sierra Trading Post. I picked up the 500 for $45.

I bought a really nice sling/waist pack this year and love it. I haven't wore a vest in many many years because of the bulkiness of them. The most beneficial thing to do is only carry what you need. And be really honest with yourself when picking out what you truly need. The less you have to worry about the more enjoyable your day will be.

Crazy good fishing on the Maramec right now. And here I thought it was practically dead and full of spots.

I would do this and I would go with this Ozarks Sweetwater guy.

Bowfin

The pastrami fairy stopped by the house today. That's some good meat! Thanks Chief.

It does, not a new idea.

Those look awesome. I'm sure Jimmy will love the name.

Never going to like a post where a bunch of grown men get their panties in a wad anytime somebody takes a picture of a fish. Geezus you guys need to get something more important to act like children about.

It's actually Fellows lake. Fellows lake is sometimes fed from Stockton and it also feeds into Stockton. It would be possible for a musky to escape Fellows and eventually make it closer to Stockton I guess. Couple of obstacles but it's possible. Or I could catch one in Pomme and deposit it into Stockton.

I agree. But these were some of the best I have seen in years. Very good and so so delicious. So I decided to dip them in some chocolate for my sweet wife. 2lbs of strawberries gone almost instantly.