Jump to content


we are 'the leading edge' I Share on HSO
  • Content Count

  • Joined

  • Last visited

  • Days Won


delcecchi last won the day on November 3 2018

delcecchi had the most liked content!

About delcecchi

  • Rank
    HSO Legacy Member

Profile Information

  • Location:
    Rochester, MN/Wakemup Village

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. delcecchi

    Birds Everywhere!!!!

    Careful with your spelling there, dude. You never know who is reading.... Maybe that is why the packages seem to now all say Nyjer seed instead of niger.
  2. delcecchi

    Ford Ecoboost

    If you google the problem, you find a number of folks have it too. This answer seemed to be helpful..
  3. delcecchi

    Wakeboard Boats And Zebs

    And the Coasties did nothing to stop them even after they recognized the problem.... It's all about the Benjamins baby, to quote a famous legislator.
  4. On a good day with me and all my fishing stuff, a 9.9 two stroke merc kicker, trolling motor, most of a tank of gas, might do 44. (on the gps). Might be able to get a little more with a fancier prop, but they are expensive and hard to find for Suzuki. Yeah, console, wheel.
  5. I have been fishing out of a 1775 provee for 20 years now. Put a suzuki 140 on to replace the old 2+2 merc. Still works great. for me and sometimes another person.
  6. A lot depends on how many folks will be fishing out of it. Probably don't need a 20 footer for one or two folks except maybe on LOW.
  7. delcecchi

    Windows 10

    When you put in the music cd and close the tray, a window should pop up asking what you want to do.
  8. delcecchi

    Windows 10

    Down load chrome or firefox... I have had no issues with windows 10 except for an occasional issue with my Office 2000
  9. delcecchi

    Large Pullout Cutting Board Replacement?

    Vetsch hardwoods in Rochester can help out if you are in the area.
  10. delcecchi

    Just Food and Drink

    Stew? Where's the gravy?
  11. So there was some anti-Christian hate speech. Just gotta turn the other cheek... (sorry, couldn't resist) (but it is hate speech by today's standards)
  12. delcecchi


    Apparently this is a known problem using a phone or something to update the firmware. Check this article if you have a PC handy https://kb.netgear.com/000059634/How-to-upload-firmware-to-a-NETGEAR-router-using-Windows-TFT and https://kb.netgear.com/000059633/How-to-upload-firmware-to-a-NETGEAR-router-using-TFTP-client
  13. delcecchi

    Artisan Breads

    Might be fun, but Artisan bread takes like 24 hours. I don't know if I can drink that much.
  14. delcecchi

    Artisan Breads

    Sorry, I guess I didn't make myself clear enough. The point was not saving money although you can. The point was that if you try something and it doesn't come out like you hoped you are only out a buck, maybe less. Pitch it and try again. And a nice loaf of artisan bread is way more than a buck even at a place like costco. But the Kwik Trip stuff is good enough for your velveeta sandwich to eat with a nice Keystone Light while you're watching WWE.
  15. delcecchi

    Artisan Breads

    Then the no knead bread will be right down your alley. The one I posted is a little more faux sourdough than the regular. I went back through my files and found this which I think is the original recipe from the NY Times. Make sure the handle on the lid of the dutch oven will stand the high temperature. The black plastic ones won't Recipe: No-Knead Bread Adapted from Jim Lahey, Sullivan Street Bakery Time: About 1½ hours plus 14 to 20 hours’ rising 3 cups all-purpose or bread flour, more for dusting 1/4 teaspoon instant yeast 1 1/4 teaspoons salt Cornmeal or wheat bran as needed. 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. 4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 1½-pound loaf.