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sptitz

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About sptitz

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    HSOShow.com Family
  • Birthday 11/21/1955

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  • Location:
    Minnesota
  1. sptitz

    attaching reels to rods

    I like this over electrical tape, only sticks to itself. Think I got it at Home Depot. http://www.shop3m.com/3m-temflex-rubber-...r-Splicing-Tape
  2. sptitz

    Hummin bird or vexilar

    My FL-8 is about 20 years old, works as good as new. I love the wide display and digital depth on my Humminbird ICS55 AND I can use it at the Brainerd Ice Fishing Extravaganza with minimal interference.
  3. sptitz

    Favorite Grouse Recipes?

    Przepiorki z pieczarkami (Quail with Mushrooms) 6 boneless grouse or pheasant breast halves. ½ cup dark beer. 4-8 oz. sliced fresh mushrooms. Wondra flour. 1 stick butter. 2 small onions sliced thin. Fresh parsley (I have used dried but fresh is better) salt & pepper In an electric fry pan or skillet melt 1 stick butter. Sauté the onions and mushrooms. When done, sprinkle with one tablespoon chopped parsley. Sprinkle breasts with salt and pepper, then place them on top of the onions & mushrooms and cook for 3 to 5 minutes, turning to brown lightly on all sides. Every recipe has a critical point, and this is this ones: At this point the breasts should be more red than pink on the inside. If not, it will be too well done (dried out) long before they’re ready to serve. Sprinkle with 2 tablespoons of flour and add ½ cup of beer (Guiness Stout = great flavor) But really any beer will do. Simmer under cover until the breasts are slightly pink inside. This will take a lot less time than you think Only 5 minutes or so. At this point don’t fool around, shut off the heat and serve. Goes great with parsley red potatoes. The crucial item is to prevent overcooking. Start up to sit down, 20-30 minutes. This recipe was originally designed for quail breasts
  4. Przepiorki z pieczarkami (Quail with Mushrooms) 6 boneless grouse or pheasant breast halves. ½ cup dark beer. 4-8 oz. sliced fresh mushrooms. Wondra flour. 1 stick butter. 2 small onions sliced thin. Fresh parsley (I have used dried but fresh is better) salt & pepper In an electric fry pan or skillet melt 1 stick butter. Sauté the onions and mushrooms. When done, sprinkle with one tablespoon chopped parsley. Sprinkle breasts with salt and pepper, then place them on top of the onions & mushrooms and cook for 3 to 5 minutes, turning to brown lightly on all sides. Every recipe has a critical point, and this is this ones: At this point the breasts should be more red than pink on the inside. If not, it will be too well done (dried out) long before they’re ready to serve. Sprinkle with 2 tablespoons of flour and add ½ cup of beer (Guinness Stout = great flavor) But really any beer will do. Simmer under cover until the breasts are slightly pink inside. This will take a lot less time than you think Only 5 minutes or so. At this point don’t fool around, shut off the heat and serve. Goes great with parsley red potatoes. The crucial item is to prevent overcooking. Start up to sit down, 20-30 minutes. This recipe was originally designed for quail breasts
  5. sptitz

    Pheasant breast recipes?

    I grew up on a farm in SD, always thought my mom's creamed pheasant was the best until I made this. Przepiorki z pieczarkami (Quail with Mushrooms) 6 boneless grouse or pheasant breast halves. ½ cup dark beer, warm. 4-8 oz. sliced fresh mushrooms. Wondra flour. 1 stick butter. 2 small onions sliced thin. Fresh parsley (I have used dried but fresh is better) salt & pepper In an electric fry pan or skillet melt 1 stick butter. Sauté the onions and mushrooms. When done, sprinkle with one tablespoon chopped parsley. Sprinkle breasts with salt and pepper, then place them on top of the onions & mushrooms and cook for 3 to 5 minutes, turning to brown lightly on all sides. Every recipe has a critical point, and this is this ones: At this point the breasts should be more red than pink on the inside. If not, it will be too well done (dried out) long before they’re ready to serve. Sprinkle with 2 tablespoons of flour and add ½ cup of beer (Guiness Stout = great flavor) But really any beer will do. Simmer under cover until the breasts are slightly pink inside. This will take a lot less time than you think Only 5 minutes or so. At this point don’t fool around, shut off the heat and serve. Goes great with parsley red potatoes. The crucial item is to prevent overcooking. Start up to sit down, 20-30 minutes. This recipe was originally designed for quail breasts.
  6. sptitz

    Time for a new truck

    You might want to test drive used trucks (Ford Chevy Dodge Toyota) with 30-50,000 miles on them. I know a few guys that have done this when lookng for a new truck. They both ended up buying Toyotas. I have a 10 year old Tundra, I think it's as quiet as my brother-in-laws 2014 Ford F 150.
  7. sptitz

    Tony Stewart

    EXCLUSIVE: Crash Witness Says Tony Stewart Could Not Have Avoided Hitting Other Driver http://rochester.twcnews.com/content/new...g-other-driver/ "From what I saw, Tony did everything in his power to turn down away from Kevin to avoid him," said sprint car driver Cory Sparks. Sparks was just a few cars behind Stewart during Saturday's race. He said videos that have been posted online do not give an accurate picture of what happened. "People say that they heard the engine rev up and he gassed it. In a sprint car, the only way to steer is you steer with the rear wheels as much as you do the steering wheel. In my opinion, what he did was he gassed it to turn down away from him," said Sparks. Sparks also said drivers are very limited with the amount they can see out of the right side of the car. "Kevin was wearing all-black. A black fire suit, a black helmet, which in normal situations isn't a big deal, they are to go with the colors of your car. It was tragic accident and a mistake was made," said Sparks. "I think that the biggest thing is to remember Kevin Ward as a great race car driver, not a victim of Tony Stewart," said Sparks.
  8. Thanks nofish, got em at an Asian market, 3:69 lb.
  9. Called a few more....Shakopee location has them.
  10. I called a few Von Hansons, none seem to carry then anymore, have to order a case of 25lbs. That's more than I am looking for.
  11. Where do you get pork bellies in the metro area? I ran across a recipe for smoked bacon, then read some threads here. I've got to try it!
  12. I think it's the one on the west side of Dry Lake # 2 shooting area. http://gfp.sd.gov/fishing-boating/tacklebox/lake-maps/
  13. sptitz

    Pond Photos

    Nice, good job!
  14. sptitz

    Source of a bad smell?

    We smelled natural gas outside of our house, called Centerpoint, guy that came out checked our meter, said it was fine and left, that happened twice. Our neighbors smelled natural gas, called Centerpoint, guy came out checked their meter, said it was fine and left, that happened twice. The last time I smelled it, I called, the guy that came out was very thorough, checked everything gas in our house, furnace, stove, dryer, hot water heater and fireplace. It all checked out fine so I went outside with him, showed him where I smelled it, he smelled it too. He then went to the neighbors that had called earlier, checked everything in their house, found a leak, the gas was going out the vent on top of their house. Long story longer, it took 5 calls to Centerpoint before the leak was found.
  15. sptitz

    Guacamole

    3 Haas avocados, halved, seeded and peeled 1 lime, juiced 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 medium onion, diced 2 Roma tomatoes, seeded and diced 1 tablespoon chopped cilantro 1 clove garlic, minced Directions In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
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