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About deadgooses

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  • Birthday 02/26/1975

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  1. RIP Dan. Thank you for so eloquently allowing us into your world for many years. Keep the line tight.
  2. It's been 2 months, anyone heard from Bobby, or how he's doing? Hope everything is alright.
  3. Glad you're back, Bobby! Enjoy the corn and the rest of summer. And keep us company.
  4. Hang in there, Bobby. And please, keep writing, I love the stories. Grandkids and old dogs......
  5. The NAIFC tournament was on Chisago this weekend. They released eveyone around 8 o'clock. By 8:05, my buddy had one guy leaning on his fish house and another that had drilled a hole between his truck and his house, while he was in the house. We had a steady stream of 4 wheelers cruising by within 10 feet of our house. Tournament fisherman are worse than out-of-staters.
  6. ^^^^ This. I grew up out west, and have never grasped the concept or benefit of party hunting. To me it seems like the stupidest thing in the world, and a great way to circumvent the system. Too many people that tag deer every year that have never fired a gun in their lives. Grandma is back in the shack cooking breakfast, and yet somehow she shot a nice doe at the same time. You buy a tag, you shoot your deer (any deer), with any weapon (in the proper season), and you are done for the year. Simple. Arrow a buck in September, done for the year. Or hold out till the bitter end and strike out, your choice. It would also eliminate the confusing regs that we have to sift through every year to figure out when/where/how many deer you can hunt.
  7. Hmmm, still works for me. Here's the cut/paste. The gardens overflowing and im making my favorite thing about every other day - "crunchy, salty, vinegar, dill, garlic pickles" Im a big fan of pickles and this is my base recipe I have settled on after lots of expermenting. These are crisp and ready after 2 days in the fridge. You can eat them after one, but are better after another day... In a sauce pan combine A few slices of onion 1 cup white vinegar 2 cups water 3 teaspoons salt - you can go 50/50 on the liquid or more or less salt. This is what I settled on and its easy to remember with the 1,2,3... I dont let this boil - just get up to a decent temp(starting to steam a little) looking to dislove the salt and soften the onions a tad while releasing some onion flavor. Heres the key to cripsy - Let this brine cool completly! Ok on to the cukes. I use "straight 8s" and "pickling" ones. No real preference. Usually have a mixture in each jar... The smaller and fresher the cuke the better. I try and make em the day they are picked. Most batches have a mixture of slices, rings, halfs, and baby wholes in em... Also needed... 3-4 peeled cloves of garlic 1 teaspoon pickling spice 1/4 teaspoon crushed red pepper 1 or 2 heads of fresh dill - when not available i'll use 1/4 teaspoon of the stuff in the little shakers This makes roughly a quart to a quart and a half sized container. I have a bunch of the quart and a half glass jars that are my favorite. All the diff size containers is a pain! I have a plastic one that I use alot that is a pint and 5/8th's. My brine ratio always stays the same but i'll adjust other stuff as needed. Its not an exact science and can be played with to suit your tastes... Add all the stuff to the container. I dont pack the cukes tight. Full but I want things to move around a bit when topped off with the brine and shaken around... Put em in the fridge and patiently wait two days, shake them a little after a day if you remember... I snack on them all the time and they go on sandwiches and with meals. Also try chopping them up with a jalapeno and topping a hotdog with it or in some tuna salad! Rarely do they last more than a week so im not sure on shelf life. I did have a jar I found in the fridge that was about 3 months old and they were still good, not as crunchy but still quite good. Enjoy, I hope...
  8. Go to the search bar and type in Easy Crunchy Pickles. You should get a recipe posted by Dark Cloud a few years ago. That is my go to for refridgerator pickles.
  9. Thanks, I'll let you know the results when I get around to making it.
  10. Do you have to leave the bone in? I just took the meat (roast) off the bone and rolled it up. Was gonna try this in the crockpot. I get a little leery about leaving spinal cords in the (wild) stuff I'm eating.
  11. We are in the same area, east of Nickerson. Same story. Very little deer sign, and a lot of wolf sign. We didn't see any, but the tracks and scat are plentiful. Lots of bear this year as well. We say a couple does/fawns. Maybe 3 shots each morning, not many hunters around any more because of the low deer pop. I'd guess.
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