ness Posted March 30, 2015 Author Posted March 30, 2015 I've got to drive quite a way from home to get to a liquor store that has a really good selection of single bottles. I don't know why more don't do that. I'd try a lot more beers if I didn't have to buy a whole sixer. I'd pay $2 for a bottle of 11 Point, but would pass on $9 for six of an unknown/. Flysmallie 1 John
Chief Grey Bear Posted March 30, 2015 Posted March 30, 2015 Now don't quote me but I thought that store at the corner of Bannister and Blue Ridge, right in front of Price Chopper, did that. Chief Grey Bear Living is dangerous to your health Owner Ozark Fishing Expeditions Co-Owner, Chief Executive Product Development Team Jerm Werm Executive Pro Staff Team Agnew Executive Pro Staff Paul Dallas Productions Executive Pro Staff Team Heddon, River Division Chief Primary Consultant Missouri Smallmouth Alliance Executive Vice President Ronnie Moore Outdoors
rps Posted March 30, 2015 Posted March 30, 2015 Thanks Randy! If you both say it's good, that's good enough for me! Out of Chi town huh?? Where do you find it locally? Can't say I've seen them around. I mail order over the internet. Once you are on their list they send you discount offers frequently. David Unnerstall and Chief Grey Bear 2
rps Posted March 30, 2015 Posted March 30, 2015 I found a bottle of Penzy's Ozark Seasoning in Candy's spice rack. I have been using it on the steaks from that old deer and cooking fast in a hot iron skillet in a bit of lard. I recommend it. The Penzy's Northwoods seasoning shown in your link is the red rub on the pork roast in my picture.
ness Posted March 31, 2015 Author Posted March 31, 2015 We're kinda lucky -- there's a Penzy's retail store in old downtown Overland Park. John
rps Posted March 31, 2015 Posted March 31, 2015 We're kinda lucky -- there's a Penzy's retail store in old downtown Overland Park. Well, yeah, but that means you have to live with all those upper crusts that can't see their feet because their noses are so high. BilletHead 1
Feathers and Fins Posted March 31, 2015 Posted March 31, 2015 A very Happy Plate This turned in to THIS Fresh crappie with Key Limes Cilantro Italian Parsley Paprika...Green Onions Chives Red Pepper Salt n Pepper Cover with Aluminum foil and Bake for 20 minutes at 350... some fresh mashed taters and country gravy to top it off. rps 1 https://www.facebook.com/pages/Beaver-Lake-Arkansas-Fishing-Report/745541178798856
Chief Grey Bear Posted March 31, 2015 Posted March 31, 2015 It really looks great Scott! I just don't think I could do that to crappie. I'm do dang old fashioned when it comes to some things. Chief Grey Bear Living is dangerous to your health Owner Ozark Fishing Expeditions Co-Owner, Chief Executive Product Development Team Jerm Werm Executive Pro Staff Team Agnew Executive Pro Staff Paul Dallas Productions Executive Pro Staff Team Heddon, River Division Chief Primary Consultant Missouri Smallmouth Alliance Executive Vice President Ronnie Moore Outdoors
Feathers and Fins Posted March 31, 2015 Posted March 31, 2015 Have a heart attack Brit and you will quickly find new ways other than in grease to cook many things. And the flavor of fish goes so well with other things when not fired. I still do it but not nearly as often as I use to. But fresh Key Limes and Fish is definitely a flavor of spring. And best is the wife will be making me a Pie with those Key Limes ness 1 https://www.facebook.com/pages/Beaver-Lake-Arkansas-Fishing-Report/745541178798856
Chief Grey Bear Posted March 31, 2015 Posted March 31, 2015 Oh know and I believe you about the flavors! I just don't ever think of doing it. I have a few times looked at recipes like this but chickened out. Chief Grey Bear Living is dangerous to your health Owner Ozark Fishing Expeditions Co-Owner, Chief Executive Product Development Team Jerm Werm Executive Pro Staff Team Agnew Executive Pro Staff Paul Dallas Productions Executive Pro Staff Team Heddon, River Division Chief Primary Consultant Missouri Smallmouth Alliance Executive Vice President Ronnie Moore Outdoors
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