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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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Paul

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  • Posts

    • Like his snowmobile, he is a little slow. 
    • 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?????????
    • she musta sous de boiled it!!!!!!!!!!!!!!!!!!
    • Canned beans? Hmmmmmm......might be real mushy, as they're already "cooked". Let us know.....
    • 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.
    • Yup. Pour ingredients in bag with souse-o-matic; come back in one week. Enjoy while eating close to bathroom. 
    • Relax don't poop a truffle!  Pictures just help give better idea of all your wonderful cooking.
    • 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.
    • 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
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