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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 .
pikestabber

Meat Processing:Tips and Tricks

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Most of us develop our processing habits over many years, tweaking things here and there to refine our craft. Sometimes I think we might make the assumption that "everyone knows that" and we may not share what is seemingly simple advice that someone else, both new or experienced, might not know. Also, I think we are a pretty level-headed and curious bunch here in the Cooking Forum (well, that's maybe open for debate :grin: ), and as a group we believe that you can teach an old dog new tricks... So let's share some general hints we've picked up along the way.

I can start with something very simple, but something very useful. When you are all done grinding and you need to clean up your equipment (blades, heads, meat tray, etc.), the temptation is to drop everything in hot, soapy water. Use cold water first! Meat, fatty tissue, sinew, etc., will rinse right out with cold water (especially in tight spaces, stuffing tubes, etc.), and even more so if you use the spray head on your faucet. Once all the big stuff is out, then switch to hot water and suds and brushes. Using cold water first prevents fat and meat from "cooking" and adhering to your tools--anyone who has given their gear a hot water batch can testify to the cement it makes out of the proteins.

In that same vein, sometimes I will stop grinding mid-batch and do a quick cold water spray down to both cool my components down and prevent making "meat cement" on the auger and blades (only if I am doing 25# batches or more). These two simples steps can save hours of soaking time and make clean up much more manageable.

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