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Dark Cloud

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Everything posted by Dark Cloud

  1. When I can salsa I use a slotted spoon to load it in the jars. When I get down to a thin soupy mixture, I just can that and use it as a soup base. Or poach some fish in it and serve over rice. Or add it to a meat sauce for over pasta...
  2. Thanks all! That recipe took me a few years of testing The nice thing about it is you can make a few jars and tweak em however you want - put some sugar in one, some horseradis in one, hot peppers in another...
  3. Havn't fished them yet but looking forward to it. The Tumbler is pretty much a copy of the old Luhr-Jensen Hus-Lure, which has been one of my favorite crappie, perch, and eye spoon for close to 20 yrs...
  4. Never saw Zing Zang till the other day while strolling through walmart of all places. I gotta say it is awesome. probably the best pre-made bottled I have tried. Had a few "stock" and a few with some v-8 and horseraddish added. I will be buying more
  5. Good stuff folks! I havnt had rubarb pie in a long time. When my strawberries are ready in the garden i'll try that recipe with a few berries tossed in. p.s. - I fixed the butter/vinegar thing...
  6. Wife has to work tomorrow so we had our holiday meal today. Shrimp boil and Porterhouses! I dont go crazy with steaks - just a little olive oil and montreal seasoning... for the boil - 3-4 quarts of water, a lemon cut up, 3 tablespoons of salt, a bag of "boil" seasoning... new red taters boiling for 8-10 min sausage and corn in for 5-6(i like to us a fully cooked anduille sausage) mussels and shrimp in for about 3-4... Add some recipe and picts!
  7. The wife wanted to go for a walk out back with the kids... no problem, but you cant go for a walk without a fishing rod...
  8. Dont hold back man, tell us how you really feel!
  9. Now im worried... A buddy built one out of the same fridge, says it has foam insulation. Im reading bad things about the foam insulation and toxic fumes at higher temps. He's only doing fish at low temps. I'd like to be able to run slightly higher temps. Guess I gotta research some more and start taking this thing apart...
  10. It is huge! Inside dimensions are 5ft and 24in by 24in... Im leaning towards electric with a thermostat...
  11. Finally got my hands on a fridge/freezer to convert into a smoker! Not sure If I want to go electric or not? Not sure where I'll find time to work on it either... but it is in my posession and was free!
  12. I saw a guy with one of those on the ice this past week. It looked rather impressive! Fast and unbelievably quiet. I wanted to go over and check it out further but was too busy catching...
  13. It was a gift Good, but not good enough for me to order myself,
  14. The product I used was a hash with taters in it. Quite similar to the canned stuff but better. It was from a place in called Nueskes. For christmas I had gotten a sampler pack from them
  15. How could it be bad? We had a few 1# packages of breakfast style corned beef in the freezer, it was very good but kinda loose and crumbly... Heres where the meatloaf idea came in... I chopped up about 12-15 uncooked tater tots, added an egg, some black pepper, and a dozen crushed up ritz crackers - mixed this with a pound of the corned beef and made it into a loaf. Into the over for 30 min at 375, then under the broiler till she got nice and crispy... Was perfect with a little hot sauce and some over easy eggs! Cant wait to make it again1 Next time im going to add some shredded corned beef from the chunk thats is the pressure cooker right now...
  16. Dont know if you found it, prob a little late for this weekend... but just about anything can be found on evilBay or AmaZon... If I have to watch cartoons with the kids its gonna be Loony Tunes. I was able to find dvds of Wylie Coyote and Foghorn Leghorn
  17. Havnt added a repot in a few weeks... sorry... 2wks ago I got on a new private lake for a few hours and cant wait to get back - lots of nice perch and some pig crappie. Got my PB at just shy of 15.5in... Fished last sat for the morning and Tank and we found a nice pile of perch... Slid out of work wed and hit the ice for a few hours in the rain. Fish were real active except for durring the real heavy downpours. Hit for the cycle
  18. Never even heard of them till I saw one at the end of our driveway today... did a little research and they are called... ----------------------------------------------- Melanistic Mutants This melanistic mutant is a pure breed. These large, beautiful pheasants feature an iridescent, greenish-black plumage. A favorite variety for release, they display a remarkable ability to survive and reproduce in the wild. Prime habitat consists of 55-70 % crop fields such as corn, soybean, or small grains. The remainder of the habitat should include some wetlands, grassland, and woodland or brushy thickets --------------------------------------------------------------- He didnt let me get too close but could care less about the cars going by 10ft away...
  19. Thats how we do all our burgers... Usually go somewhere around 4:1. 5:1 will start to get dry if not real carefull...
  20. Good eye on the Powernoodle with recoils... Love that rod at 30 inches. Probably have one made at 36 for next year...
  21. They say a few days is enough, never tried any less... We use to do the boil and peel which works fine but it can get messy and dangerous...
  22. Gained acces to a new lake recently. Got a half day to check it out yesterday and hit jackpot. Lots of nice perch from 10-13 inches. Lots of nice 10-12 inch crappies, plus 6 over 14 inches and a new PB that was right just shy of 15.5
  23. We just core the heads and freez them and then thaw. Definatly the easiest way to peal them...
  24. Kinda bored at work... looked up Halupki on wikapedia and was redirected to Golabki... pronounced ha-lup-ki around here... ------------------------------------------------------------ Gołąbki [ɡɔˈwɔmpki] (also known as Golumpki) is a cabbage roll common in Polish cuisine made from lightly boiled cabbage leaves wrapped around minced pork or beef, chopped onions, and rice or barley baked in a casserole dish in a tomato sauce. Gołąbki is the plural of gołąbek, the diminutive of gołąb, meaning "pigeon", referring to the fist-sized or smaller roll's shape. Gołąbki are often served during the Christmas season.[1][2] They are also a featured dish for family reunions amongst Polish Americans.[3] In the 20th and 21st century United States, gołąbki have the reputation of being fatty and filling immigrant food,[2][4] much in the way gribenes are considered today. Polish myth holds the Grand Duke of Lithuania and King of Poland Casimir IV Jagiellon fed his army with gołąbki before a key battle of the Thirteen Years' War outside of Marienburg Castle against the Teutonic Order, victory stemming from the strength of the hearty meal. [edit] Other names Main article: Cabbage roll Gołąbki are also referred to as golumpki, golabki, golumpkies, golumpkis or gwumpki.[1][2][4] Similar variations are called holubky (Slovak), töltött káposzta (Hungarian), holubtsi (Ukrainian), golubtsy (Russian), balandėliai (Lithuanian), Kohlrouladen German (or sarma a Turkish loan-word, commonly applied to some Southern Slavic versions, particularly in the Carpathian and Balkan regions), kåldolmar (Sweden, from the Turkish dolma). In Yiddish, golumpki and holishkes or holep are very similar dishes.[5] In the United States, the terms are commonly Anglicized by second- or third-generation Americans to "pigs in a blanket", "stuffed cabbage", "stuffed cabbage leaves", or "cabbage casserole".[
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