Search results

Western Coachman..a great all around wet fly.

Here’s two rods I finished this week, both of them 8# from No.Fork Composites…. First is an Iconoglass in grey w/ metallic trim. The reel seat is a nickel plated Atlas and the guides are stainless steel all to make this rod, good to go for the Saltwater….the Second is an Epitome Series Rod...

Pimp my rod.! Nice work..

Like Zak, I’ve gotten rid of my main fly line loops. I prefer a 4 inch piece of 10# Ultra green attached with a nail knot and then to a micro swivel. Using a clinch knot from there is much simpler than always tying and threading surgeon knot loops..

I got into a couple nice trout today that had real fat belly’s. So I pumped one and nothing. I had decided to keep them for dinner, so when I cleaned one I cut open the stomach and it was stuffed full of snails. Big ones that could never get through my pump tube. Does catching fish that are...

Just target them as you would trout. They’ll take anything a trout would. I’ve used wet flies and dry flies with good success in lakes near Wisdom, MT.

In culinary school they constantly stress, tender meat=high temp, fast cooked. If your fish is dry, you need higher temp, less time. A 1” thick salmon filet should take less than 7 minutes. 4 on the skin side 3 on the other..or less.

Skin removed. In culinary language, the the skin side is just that, the side the skin is or was on. Same with poultry..

This is from the commercial, banquet world. Your fillet should be skinned. Heat up your flat top griddle or pan, get it good and hot. Sprinkle a fair amount of kosher (thick grained) salt on the pan then a thin skim coat of oil. Place filet skin side down and sear on a crust. Flip over and do...

Floating row covers..light weight ones that let more sunshine in, not the frost covers. No braces or frames needed, just lay them on top with a weight on the corners to keep them from blowing off. Once your plants are mature you can remove them. You can keep them on to water as it will pass...

Italian Culinary. I make walnut pesto because pine nuts are really pricey. I add a little arugula (trader joe) sometimes and think it’s pretty good. I put it in muffin tins and then also ice cube trays to freeze, then to freezer bags. One muffin size pesto, pre-thawed, is enough for 2-servings...

I read they’re going to have heavy water releases this Summer, in an attempt to raise the level of Lake Powell, for power generation at Glen Cyn. Damn… Something to check into if you’re headed that direction later this year..

For little fish they actually put up a spirited fight and getting the tug on the sinking line is fun..

These freeze well. I just thaw a few at a time for snacking..

I have a batch of stockers in the smoker, right now, done like this. I’ll post a photo later today.. https://honest-food.net/smoked-trout-recipe/

I’ve been following the WDFW lake stocking report, as of late, and have been enjoying the fast action. I’ve been using a 3# rod for fun. They’ve been stocking fast and furious, getting ready for the opening week. The side benefit is perfectly sized little trout to smoke up whole, for beer...

😖🤬😵‍💫😱🤐

I use Pirate Ship discount shipping for the purchase of shipping labels for my personal use. Bought one today and had sticker shock! Such an increase since the war. Can’t imagine what the regular prices will be without the discount. So plan on paying more when you buy anything on the web. Higher...

I’ve used a NFC switch rod I built for the beach with good results. It’s the equivalent of an 8# single hand rod. I know you hate NFC, but many people have had success using other companies switch rods also. A rods a rod and for overhead you just need nice firm, fast action rod in the...