BilletHead

No but let us know. Had a friend who thought it was similar to venison? Again I don't know but would like to.

Oh good grief, Rodney Dangerfield is back!

Don't be trying to fool us you are watching your figure!

I like it when you post the trout buffet like that once and awhile. No wonder those fish get so fat!

Bummer city! I don't have muck of a problem with tomatoes or peppers but have to use cattle panels for the lettuce bed. Less than ten yards from front porch.

Lets take that pie logo for a test run. Heat up that dude a little and then a dab of oil or fat. In this case goose fat. when heated up in goes the egg and some S&P. Then a flip. Then onto a plate. No sticking. Yellow still liquid and a bit of crisp white. Just like I like. Paper towel wipe up. Passed the test.

Nice again John! Show and tell day I suppose . Just finished restoring. Lodge three notch #5 circa 1940s to 1960s. Then Pie logo Wagner #3 circa 1915 to 1920. Really happy with this purchase. The Lodge I will sell or trade and the Pie will keep!

Looks good John! Well done.

Yep and this is why I really don't pay attention to size comparisons. In the long run it really does not matter. I am sure there are a few but do not know anyone that cooks 24/7 with an old wood stove removing the cover plate to nestle the proper size heat ring in the whole on the stove. I prefer the heat ring on my skillets because with the heat ring heat related warpage is lessoned in old skillets. Wagner for some reason in larger sizes will belly out in their line of flat bottomed skillets. I did on Saturday check out an Erie 9 with heat ring I had been eyeballing for three months on display. High and far off on a wall I finally asked for the guy to take it down for me to handle. It is real old and even with the Heat ring and all I could see a slight belly. I took it over to the glass countertop and set it down carefully and gave it a spin. And spin it did. This gave it maybe two playing card wobble. It is not much and would make a good cooker but I passed. I did buy a pie logo Wagner #3 . There is a Piqua #3 and a unmarked Vollrath #7 I need to check out closer next time I am up there. I have a #5,7 and 8 Piqua and it would be nice to have the three. I ran the pie logo Wagner and a #4 three notch lodge through the e-tank. until this morning. They came out and I hit them with the SOS and then washed with soap and water. Dried and just finished up the seasoning process. they are cooling down now. May post pics later if anyone wants to see the finished deal.

For @Johnsfolly and his followers or groupies, Worth the watch. While some of you fish for the biggest some of you set your sights on the other end of the spectrum, https://www3.nhk.or.jp/nhkworld/en/ondemand/video/3019096/

How much do you want? I got a pound when I found it at an Amish market. PM me you address and I will send you some.

Looks good! If I ever get mine cleaned off I will share a pic of mine.

We got some here, Tomorrow night 39. Everything uncovered now. Re caged and steaked again. Hope I don't have to cover again for tomorrow night.

And we are covered. Good luck gardeners with the frost and freeze warnings!

Oh My goodness Both of you? hahahhahahahahaahha I would have to put up everything that oneshot could hurt himself with.

I get it ! It's like here I got some freebees and hoping now I'm back in the Beesness .

Wouldn't be stealing or raiding. Just come and pick

You know I am not sure. Maybe when I do my fall lettuce middle of august? May have to google that up? The way it grew so fast I will do it separate from lettuce.

Yes Jeff! I planted it between the lettuce starts from in the house. It sprouted 100 percent and grew fast soon outdoing the lettuce. I was amazed. It is bolting and I need to get it in faster next year. Lettice when it bolts gets bitter. The bok choy does not. I snap off the flower tops to help promote growth. I am not sure it hurts. the tops remind me of broccoli. I wat them as I snap them off. I just reported a mid morning salad of it. Will do more next season and try to find some seed and try a fall planting this year.

So while out checking my new hive I built this morning and swarm I introduced yesterday I next walked over to the garden making plans on what to do for the potential frost tonight. I then looked at the bok choy and lettuce bed and seen where Pat had pulled some to take to work for sharing. About then a hunger pang hit me and I decided to pull a head of bok choy. Went in and washed it up. I dug into the pantry and grabbed the Otts dressing . What do you think about that @Terrierman ? Then into the fridge for leftover spicy fried wild turkey and sliced it. Sliced come cherry tomatoes in half also. Sliced the choy stems and ripped the leaves up and began to pile it on the plate. Loaded the salad then some fresh ground course black pepper. The salad went down in style.

Its going to look like I am growing buckets in my garden tonight!

Tomatoes dehydrated are the best! Just a sprinkle of salt and a shot of Italian seasoning. Its like eating tomato candy dried, they rehydrate well and make the best dun dried tomato bisque soup.

The only good thing about a cat is they bury thier crap. I can mimic that so a cathole we make and bury it.

Make crappie scampi ! Oops no butter. I'm with Seth you are pretty much screwed. Like Dutch said put in smoker or grill them in a basket.

Dang again Jeff! This is like torture for me. If I was closer I would try with the fly rod.