Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

  • Announcements

    • 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 .
Sign in to follow this  
Wish-I-Were-Fishn

Depth talker

Recommended Posts

Guest
This topic is now closed to further replies.
Sign in to follow this  



  • Posts

    • A few of our guys hover around the deer with ice cream buckets or freezer bags to get every heart they can get.  I usually make them into jerky.
    • I've done that plenty in the past and find that stuff generally brings a pretty high price. Truth be told I purchased a grocery store/ butcher shop about 18 years ago when it closed. I got some of the equipment but lots of it was sold for good money and secondly the commercial stuff is usually too big and have bigger motors than I care to run as a hobby.  The commercial bandsaws are usually 3-10 hp and some are 3 phase. 
    • Del's gonna tell ya that spreads CWD......
    • Here's my recipe that I've used for many, many years with lots of complements.  1) Shoot Deer. 2) Pull guts and inners out. 3) Leave pile on forest floor to chill until some varmint comes by to enjoy it. They love it every time! 
    • The game was won but 2 missed go ahead field goals in a needed game. Not league leading stuff!
    • I would find an auction of an old meat market or grocery store. You would probably get an old but good quality stainless steel saw for a good price.
    •     Cripe-o-rama!  Now THERE's some real beef cookery!!!  And just ignore dat  babbling little smurf, boober! 
    • Awe GAWD, your ruining it with the bacon!!
    • Well said del. Well mike since your roast thread got cut up so did the roast. Waiting for the coals but here is the bacon wrapped beauty's waiting for the cast iron..  
    • Ya, this sure went south from a lot of those who always quacked about threads going south. Follow that analogy. Gotta disagree with ya on the braising bit though, Del. It won't always be "well done" by the time it's tender. I atill like to follow the pork rule of "low and slow" for most meats.  But, a roast is always good unless ya totally fudge it up. Now ya got me wanting to make one...think I'll go dig around in the freezer, know I've got one buried in there somewhere, just waiting to be melded with aromatics and tasty sauces...  "Beef, it's what's for dinner!"
  • Our Sponsors