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    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .

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  3. With muzzle loader season kicking off this weekend and reports of the rut being very slow thus far, what are opinions on how much if any of the rut is left? This past weekend I saw two nice bucks dogging a doe out in a field. Went out and setup my ground blind and am still finding tons of new rubs in the woods. Not much for scrapes, but with the ground being frozen like it is, didn't expect much. I guessing there might still be a few does that have not come into heat or few that are in breeding mode now. I am setup in the woods between bedding and a large picked cornfield, hoping to catch them on their way to eat, but hoping that maybe there is still enough of the rut left to keep a few big boys on their feet and moving?????????
  4. Roast beef

    she musta sous de boiled it!!!!!!!!!!!!!!!!!!
  5. Bean 'n Ham soup

    Canned beans? Hmmmmmm......might be real mushy, as they're already "cooked". Let us know.....
  6. Bean 'n Ham soup

    I have this recipe more or less going in the crock pot at home right now. Just used cubed ham, no liquid smoke, and canned beans instead of soaking dry ones. A bit concerned the beans will be mushy, but all the online comments said they wouldn't be. We'll see.
  7. Bean 'n Ham soup

    Yup. Pour ingredients in bag with souse-o-matic; come back in one week. Enjoy while eating close to bathroom.
  8. Relax don't poop a truffle! Pictures just help give better idea of all your wonderful cooking.
  9. Bean 'n Ham soup

    Do you have a Swiss Verde version of that recipe for Del? Looks delish and a great idea for those hocks I have in the freezer.
  10. Just the thing for those cold, windy days....my bean soup. I like to have some ciabatta's with melted swiss on top as an accompaniment. Bean ‘n Ham Soup 1 16 oz bag of Navy or Great Northern beans 3 smoked ham hocks plus ham trimmings/chunks, about 2 cups, or you can use 2 thin-cut cooked and smoked ham steaks, cubed, in place of the trimmings 1 tsp salt ½ tsp Basil or 2 Basil leaves ¼ tsp Rosemary 6-8 peppercorns 2 Qts (8 cups) water 1 very large onion, medium chop 2-3 ribs of celery, diced small, about 1 full cup 1-2 large chopped carrots, (I use baby carrots), about 1 full cup 8-10 drops (bit under 1/8 tsp) of liquid smoke Veggies should equal 2 full cups PLUS ½ onion. Soak beans overnight in 2 qts. of water, then drain. I like to soak them 6-7 hours, too long and they get too "mushy" when cooking. Combine first 7 items, except the cubed ham steak, and bring to a boil, reduce heat, and simmer covered for 2 hrs, stirring occasionally. Take out hocks and Basil leaves; remove and return to soup any meat from bones. Stir in onion, celery, carrots , cubed ham, liquid smoke, and continue simmering, covered, for 45 mns - 1 hr. or until beans and veggies are tender. Remove cover and let soup thicken as desired. I like mine thick. Remember, it will thicken as it sits. It also freezes well, this gives ya a large bowl to eat and 4-5 one and a half cup containers to freeze. Sept 2012
  11. No pic rules that I know of....this IS the food thread, also used for posting recipes. Not everyone posts pics. I usually do, a lot of others don't. Was riffling thru my recipes and decided to post that one for others enjoyment...but it seems there's always some negative blathering on this site, isn't there?
  12. FLx 28 or Marcum Lx6 or 7

    Never been a fan of the the vexilars they all give me a headache. LX7 over the LX6 just because its got a bigger screen.
  13. yea i was waiting for that comment!!!!!!!!! only i expected it from leech!!!!!!!!!!
  14. Isn't a tow rope standard equipment on that brand? Just kidding. Looks like a nice sled for the price.
  15. Picked the unit up last night and assembled. Hoping for the best come Thursday. Might be some disappointed people if the thing doesn't work! I'll try to give an update on how the thing works.
  16. Deer heart

    I actually cooked the heart from my dads deer this year. First time I ever had it and it won't be the last. I thought it was darn delicious.
  17. Electric Roaster for Sausage

    The roaster method actually worked pretty well to finish the sausage. Typically when i would try to finish in the smoker and at times in the oven i would get hot spots where part of the sausage would get burnt or dried out and other spots were not up to temp. With the water bath all of the sausage is at the same temperature so it is a more consistent product. I found that i needed to keep the dial on the roaster around 375 to maintain the water temp at 160 ish. Summer sausage with hi temp pepper jack cheese.
  18. The missing one that people usually put up when they post a food thread. To show if the Gloop they are posting a recipe for is worth reproducing. Looks like you already have it in a garbage bag so....... That picture!
  19. Deer heart

    never stopped.
  20. Codes

    The building codes are really very important in order to keep the property safe. We need to upgrade the house acoording to these building codes.
  21. Deer heart

    And Del says ya can eat as many as ya want now!!!
  22. Deer heart

    great cheap treat those smoked eggs.
  23. I actually prefer Honeycrisp, because of the sweet/tart flavor. Sweet tango ain't bad either. The others get TOO mushy and seem to lose flavor. But, it's a personal preference. Someone'll whine about there are better baking apples. Made my apple roast the other day with the Honeycrisp, but put it in the crockpot instead of the oven. Came up with this 6-7 yrs ago. And there's even a picture of it, since words give you so much difficulty, leech. Reb's Apple- pork roast One boneless 2-3 lb Pork Butt Roast Two cups Fresh Apple Cider Rosemary Seasoned salt Black pepper to taste 4 oz Cinnamon Apple Sauce (These are the “Snak Pak” size cups) One large Yellow Onion, sliced thin Marinate the roast in the cider in a Zip-Loc bag, in the fridge, for 6-8 hours, turning frequently. Place roast in a greased baking dish, with some of the marinade. Sprinkle liberally with seasonings and lightly with the Rosemary. Place thin layer of onions on top. Pour apple sauce over top. Put in a 300* oven for 45 mns to one hour, uncovered. Cover and cook for30- 45 mns- longer or until meat thermometer registers 155-160*. Do not overcook. Let sit covered for 15 minutes before slicing. Enjoy!
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