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Post subject: Re: Kitchen Hacks & Cooking Tips: An Ideas Thread
Posted: Mon May 21, 2018 4:12 pm
Production Police
Joined: Tue September 24, 2013 5:56 pm Posts: 47142 Location: In the oatmeal aisle wearing a Shellac shirt
tree_ wrote:
Why not keep the catch? Any logic to this?
Filleting definitely ain't easy, especially on tiny ass Blue Gill.
It's because guided tours, and tourism in general, are an enormous part of the state economy. "Every fish taken is a tourism job lost" goes the thinking. I find it patently nuts considering that many waters are stocked to a high capacity, but that's not the predominant view here.
I would destroy a little blue gill, I'd have better luck smashing it with a hammer and separating out the edible parts.
Post subject: Re: Kitchen Hacks & Cooking Tips: An Ideas Thread
Posted: Mon May 21, 2018 4:15 pm
Posting (live)
Joined: Thu April 04, 2013 6:27 am Posts: 17797 Location: Port Perry Lodge on voluptuous Lake Perry
tragabigzanda wrote:
tree_ wrote:
Why not keep the catch? Any logic to this?
Filleting definitely ain't easy, especially on tiny ass Blue Gill.
It's because guided tours, and tourism in general, are an enormous part of the state economy. "Every fish taken is a tourism job lost" goes the thinking. I find it patently nuts considering that many waters are stocked to a high capacity, but that's not the predominant view here.
I would destroy a little blue gill, I'd have better luck smashing it with a hammer and separating out the edible parts.
I'm no expert but from what I've heard there's an art to a well stocked water, which has something to do with taking a portion of the fish out once in a while, and that it's, yeah, not good to be overstocked...
I'm not doing a great job. I would cook with bone in but wife is a princess and doesn't do bones.
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Post subject: Re: Kitchen Hacks & Cooking Tips: An Ideas Thread
Posted: Mon May 21, 2018 4:40 pm
Production Police
Joined: Tue September 24, 2013 5:56 pm Posts: 47142 Location: In the oatmeal aisle wearing a Shellac shirt
E.H. Ruddock wrote:
I miss salmon fishing and then smoking them that day or the following.
what was your technique? hot or cold smoke? time & temp? whole fish or filleted? it looks like i'm going to inherit a Green Egg from a buddy, so i'm eager to start smoking my own fish.
Post subject: Re: Kitchen Hacks & Cooking Tips: An Ideas Thread
Posted: Mon May 21, 2018 5:52 pm
Guys, I am not a moderator! I swear to God! Why does everyone think I'm a moderator?
Joined: Tue January 01, 2013 2:48 pm Posts: 47329
tragabigzanda wrote:
E.H. Ruddock wrote:
I miss salmon fishing and then smoking them that day or the following.
what was your technique? hot or cold smoke? time & temp? whole fish or filleted? it looks like i'm going to inherit a Green Egg from a buddy, so i'm eager to start smoking my own fish.
Usually filleted. Pear or hickory, usually used my charcoal smoker but occasionally the electric one. But I swear it was better with the charcoal
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Post subject: Re: Kitchen Hacks & Cooking Tips: An Ideas Thread
Posted: Mon May 21, 2018 5:54 pm
Production Police
Joined: Tue September 24, 2013 5:56 pm Posts: 47142 Location: In the oatmeal aisle wearing a Shellac shirt
E.H. Ruddock wrote:
tragabigzanda wrote:
E.H. Ruddock wrote:
I miss salmon fishing and then smoking them that day or the following.
what was your technique? hot or cold smoke? time & temp? whole fish or filleted? it looks like i'm going to inherit a Green Egg from a buddy, so i'm eager to start smoking my own fish.
Usually filleted. Pear or hickory, usually used my charcoal smoker but occasionally the electric one. But I swear it was better with the charcoal
Interesting that you prefer the charcoal over the wood.
Post subject: Re: Kitchen Hacks & Cooking Tips: An Ideas Thread
Posted: Mon May 21, 2018 6:19 pm
Guys, I am not a moderator! I swear to God! Why does everyone think I'm a moderator?
Joined: Tue January 01, 2013 2:48 pm Posts: 47329
tragabigzanda wrote:
E.H. Ruddock wrote:
tragabigzanda wrote:
E.H. Ruddock wrote:
I miss salmon fishing and then smoking them that day or the following.
what was your technique? hot or cold smoke? time & temp? whole fish or filleted? it looks like i'm going to inherit a Green Egg from a buddy, so i'm eager to start smoking my own fish.
Usually filleted. Pear or hickory, usually used my charcoal smoker but occasionally the electric one. But I swear it was better with the charcoal
Interesting that you prefer the charcoal over the wood.
No I always smoke with wood, charcoal is just the heat source. I still use wood chips. I prefer the charcoal heat source over the electric. For fish, anyway
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Post subject: Re: Kitchen Hacks & Cooking Tips: An Ideas Thread
Posted: Tue May 22, 2018 1:20 pm
Major Dude
Joined: Sat January 05, 2013 1:57 pm Posts: 32497 Location: Where everybody knows your name
tragabigzanda wrote:
wease wrote:
As far as fruit woods, peach is my favorite.
now you're just yanking my chain
I most certainly am not. It gives the meat almost a sweet flavor. It’s hard to find, tho. I’ve been looking and looking for people with peach trees so I can just get a small branch or two.
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Post subject: Re: Kitchen Hacks & Cooking Tips: An Ideas Thread
Posted: Wed June 06, 2018 7:30 pm
likes rhythmic things that butt up against each other
Joined: Mon February 19, 2018 2:53 am Posts: 582
Sometimes, when I need something for a meal that I don't have, I re-purpose other things.
Examples: I need some chicken stock...Instead, I'll open a bag of raman (yea, I still eat it from time to time, whatever) and use the packet of seasoning with some water I need some mozzarella....If there is anything frozen and stuffed with mozzarella (mozz stick), I'll use a paring knife to slice off the outside breading while still frozen, and chop up/grate the cheese I need some garlic...I'll use some of the spice mixture at the bottom of the Vlasic garlic pickles' jar I need some bacon...I'll chop up some deli ham and fry it till crispy
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