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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 .
leechlake

Secret Food Tips

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maybe a spot here for discoveries you've made over the years you'd like to share.  First one comes to mind is Jimmy Johns day old bread.  It's 50 cents and huge and is very tasty.  Tonight I picked it up to make sandwiches at home but sometimes we pick it up just to use as french bread.  It tastes fresh made to me.

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This isn't a secret, but I've got three stages of banana ripeness:

1) Early-to-Ripe:  Perfect for eating

2) Just Past Ripe:  Perfect for mashing into an Elvis sandwich (fried peanut butter & banana - don't forget the bacon, honey, etc.)

3) Way Past Ripe (mostly black):  Put in the freezer for banana bread or banana cake

 

'No banana shall ever go to waste again!'

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Not a secret to those in the know but most people are still perplexed by both the procedure and the name: Spatchcock.

Let your poultry dry out uncovered with some salt on the skin in the fridge for a day.  Wipe off and use as desired for crispier skin and more flavorful meat. 

Get the brownest, ugliest and oldest top shelf steaks at the supermarket, and see if you can get a manager's discount on them. Red steaks sell better but brown ones are already aged a bit and will be more tender.

Season your steaks as desired and let them sit uncovered in the fridge for a day or 2.  Flip them twice a day for more tender steak.

Rinse off cheap Hormel "always tender" ribs a few times in clean water before prepping them, and use a low salt rub or they tend to get "hammy."

Steaming eggs is faster and easier than boiling.  Use a steam basket in a large saucepan and add enough water to get to the bottom of the basket.  Get the water boiling in the empty pan, add the eggs and cover on heat for 12 minutes.  Cool and use as desired.

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Wow - I got all the way to the eggs in McGurk's post before I realized that wasn't just one recipe. I kept thinking....poulty, steak, ribs, and now we're adding eggs to this thing, what a concoction! Woah...!!

Has anyone heard of poking a hole in an egg?!? Is that a secret :D

Edited by SkunkedAgain

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9 minutes ago, SkunkedAgain said:

Wow - I got all the way to the eggs in McGurk's post before I realized that wasn't just one recipe. I kept thinking....poulty, steak, ribs, and now we're adding eggs to this thing, what a concoction! Woah...!!

Has anyone heard of poking a hole in an egg?!? Is that a secret :D

yea I think I heard something about it!!!!!!!!!!!!!!!:grin:

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When skinning a squirrel,  leave the tail on, then cut "rings" around all four legs, then stand on the tail while you pull off the skin just like a shirt. *ZIP*  ;)

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1 hour ago, SkunkedAgain said:

Wow - I got all the way to the eggs in McGurk's post before I realized that wasn't just one recipe. I kept thinking....poulty, steak, ribs, and now we're adding eggs to this thing, what a concoction! Woah...!!

Re-reading it, it does look like it could be one long recipe!  Oops! I guess I should have used bullet points..  

That would make for some serious protein: Turkey, Steak, Ribs, and Eggs all at the same time! Spatchcock indeed!

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