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Giant Mexican Needlefish
Found an interesting page on the Giant Mexican Needlefish this morning.
Reminded me of an encounter I had with these creatures while diving off a rocky shore in the Cortez many years ago. In that encounter I was approached by hundreds of these 5-foot toothy palagics. The school came directly for me and circled in ever tightening constrictions. When the school was within touching distance, I made a hasty retreat by diving directly through the circling threat. http://www.mexfish.com/fish/gmneed/gmneed.htm BTW, the site also has an excellent fish ID section: http://tinyurl.com/9939l -- Skipper |
Giant Mexican Needlefish
On Sun, 15 Jan 2006 10:48:30 -0500, Harry Krause
wrote: Skipper wrote: Found an interesting page on the Giant Mexican Needlefish this morning. Reminded me of an encounter I had with these creatures while diving off a rocky shore in the Cortez many years ago. In that encounter I was approached by hundreds of these 5-foot toothy palagics. More likely, a Short Guys Gay Bar in Wichita. ====================================== Do you think Snipper is a little light in his flippers? |
Giant Mexican Needlefish
Wayne.B wrote:
On Sun, 15 Jan 2006 10:48:30 -0500, Harry Krause wrote: Skipper wrote: Found an interesting page on the Giant Mexican Needlefish this morning. Reminded me of an encounter I had with these creatures while diving off a rocky shore in the Cortez many years ago. In that encounter I was approached by hundreds of these 5-foot toothy palagics. More likely, a Short Guys Gay Bar in Wichita. ====================================== Do you think Snipper is a little light in his flippers? Wayne, As tempting as it is, if we continue a flame, the NG will revert back to it's old ways very quickly. -- Reggie ************************************************** ********************* If you would like to make rec.boats an enjoyable place to discuss boating, please do not respond to the political and inflammatory off- topic posts and flames. ************************************************** ********************* |
Giant Mexican Needlefish
Reggie Smithers wrote:
Wayne, As tempting as it is, if we continue a flame, the NG will revert back to it's old ways very quickly. As tempting as it is, I've not flamed those idiots who continue to dump their 30 to 50 mindless drivels on the NG. And it is tempting, as they continue to demonstrate dense, dull, and duh. I suspect their daily NG musings are the supreme highlights of their ignoble and uneventful lives, their perceived 15 minutes of fame. -- Skipper |
Giant Mexican Needlefish
"Wayne.B" wrote in message ... On Sun, 15 Jan 2006 10:48:30 -0500, Harry Krause wrote: Skipper wrote: Found an interesting page on the Giant Mexican Needlefish this morning. Reminded me of an encounter I had with these creatures while diving off a rocky shore in the Cortez many years ago. In that encounter I was approached by hundreds of these 5-foot toothy palagics. More likely, a Short Guys Gay Bar in Wichita. ====================================== Do you think Snipper is a little light in his flippers? wrong newsgroup. |
Giant Mexican Needlefish
Harry Krause wrote:
Skipper wrote: Found an interesting page on the Giant Mexican Needlefish this morning. Reminded me of an encounter I had with these creatures while diving off a rocky shore in the Cortez many years ago. In that encounter I was approached by hundreds of these 5-foot toothy palagics. The school came directly for me and circled in ever tightening constrictions. When the school was within touching distance, I made a hasty retreat by diving directly through the circling threat. http://www.mexfish.com/fish/gmneed/gmneed.htm BTW, the site also has an excellent fish ID section: http://tinyurl.com/9939l I believe the closest he ever got to the Gulf of California was a trip to Tijuana, and that his "knowledge" of that area is cribbed from the Classic Comics version of Steinbeck's writings and travel and fishing postings to the internet. Can't say I blame an East Coaster for being upset at seeing the broad palate of great gamefish offered in West Coast waters. Hey, just enjoy what you have, Krause. Lot's of sport in those little East Coast croakers 'n grunts. Heck, that's what they make 4 oz. test for. And let's face it, Krause, fished out is fished out. And let's not forget the added sport you get dodging overly aggressive Floriduh fish cops...slot limits...and contaminated waters. On the West Coast it's "fish on." On the East Coast it's "oh my god, MY GOD, it's a...it's a...FISH!" http://www.mexfish.com/fish/fish.htm -- Skipper |
Giant Mexican Needlefish
On Sun, 15 Jan 2006 19:15:44 GMT, "Calif Bill"
wrote: Do you think Snipper is a little light in his flippers? wrong newsgroup. You need to get your funny bone checked... :-) |
Giant Mexican Needlefish
Gene Kearns wrote:
Can't say I blame an East Coaster for being upset at seeing the broad palate of great gamefish offered in West Coast waters. Putzed around the house a while, since it was too cold to hit the water. Charged the batteries on the boat...Took the ferry over to Wilmington and wandered around in a book store for a couple of hours...we had fresh venison marinating for supper Frankly, I'll take 4 oz. test line, grunts, and croakers... So, Skipper, have any pictures... You desire *more* needlefishing info? -- Skipper |
Giant Mexican Needlefish
On Sun, 15 Jan 2006 23:23:04 GMT, Gene Kearns
wrote: On Sun, 15 Jan 2006 15:52:45 -0600 in rec.boats, Skipper penned the following thoughts: Can't say I blame an East Coaster for being upset at seeing the broad palate of great gamefish offered in West Coast waters. More power to 'em and I hope they had as much fun today as we did. Got up, grabbed some hot fresh coffee and walked along the beach watching the sun come up. Came back and had breakfast... a local delicacy, shrimp and grits. Putzed around the house a while, since it was too cold to hit the water. Charged the batteries on the boat and put a new thermostat in our new (to us) tow vehicle. Took the ferry over to Wilmington and wandered around in a book store for a couple of hours. Recalling that we had fresh venison marinating for supper, we came back to the island, drove out to the point, and watched the sun set.... a pretty complete day! Now, the fire is going in the fireplace, the better half is grilling the venison, Poirot is on the toob, and I'm just finishing this post. Frankly, I'll take 4 oz. test line, grunts, and croakers at the coast to wishfully polishing my 9/0 reel loaded with 150# test line and living 2,000 miles from either coast. So, Skipper, have any pictures of the 2252 Bayliner or any recent boating experiences to share? A good recipe for venison would sure be appreciated! -- John H ******Have a spectacular day!****** |
Giant Mexican Needlefish
Gene Kearns wrote:
Skipper penned the following thoughts: You desire *more* needlefishing info? I desire neither needlefish information nor, especially, your predilection toward selective editing. But you are so...so...so deserving. -- Skipper |
Giant Mexican Needlefish
On Mon, 16 Jan 2006 01:07:02 GMT, Shortwave Sportfishing
wrote: On Sun, 15 Jan 2006 19:39:28 -0500, JohnH wrote: On Sun, 15 Jan 2006 23:23:04 GMT, Gene Kearns wrote: On Sun, 15 Jan 2006 15:52:45 -0600 in rec.boats, Skipper penned the following thoughts: Can't say I blame an East Coaster for being upset at seeing the broad palate of great gamefish offered in West Coast waters. More power to 'em and I hope they had as much fun today as we did. Got up, grabbed some hot fresh coffee and walked along the beach watching the sun come up. Came back and had breakfast... a local delicacy, shrimp and grits. Putzed around the house a while, since it was too cold to hit the water. Charged the batteries on the boat and put a new thermostat in our new (to us) tow vehicle. Took the ferry over to Wilmington and wandered around in a book store for a couple of hours. Recalling that we had fresh venison marinating for supper, we came back to the island, drove out to the point, and watched the sun set.... a pretty complete day! Now, the fire is going in the fireplace, the better half is grilling the venison, Poirot is on the toob, and I'm just finishing this post. Frankly, I'll take 4 oz. test line, grunts, and croakers at the coast to wishfully polishing my 9/0 reel loaded with 150# test line and living 2,000 miles from either coast. So, Skipper, have any pictures of the 2252 Bayliner or any recent boating experiences to share? A good recipe for venison would sure be appreciated! Venison Roast Ingredients: 3 Lbs. venison roast 1/4 tsp. Basil 2 1/2 cups water 1/2 tsp. Crushed rosemary 1 Large onion (chopped) 1/2 tsp. Seasoning salt 1 Bay leaf 1 tsp. Onion salt 1 tsp. Black pepper 1 tsp. Garlic powder 1/2 tsp. oregano 1/2 tsp. salt Directions: Place venison in roaster pan and add water and bay leaf. Add onion and salt. Cover and bake at 300 degrees until roast crumbles apart. Let meat set in broth in refrigerator overnight. Next day, tear up meat and with broth, add remaining ingredients to roasting pan. Cook on top of stove or in low oven for 2-3 hours. Meat will absorb most of the broth as it cooks. Add a little canned beef broth if necessary. The longer this cooks, the more the flavors will blend. I thank you! -- John H ******Have a spectacular day!****** |
Giant Mexican Needlefish
Gene Kearns wrote:
On Sun, 15 Jan 2006 17:44:17 -0600 in rec.boats, Skipper penned the following thoughts: You desire *more* needlefishing info? I desire neither needlefish information nor, especially, your predilection toward selective editing. Gene, Some people know just the right chum to get the fish into a feeding frenzy. -- Reggie ************************************************** ********************* If you would like to make rec.boats an enjoyable place to discuss boating, please do not respond to the political and inflammatory off- topic posts and flames. ************************************************** ********************* |
Giant Mexican Needlefish
JohnH wrote:
On Sun, 15 Jan 2006 23:23:04 GMT, Gene Kearns wrote: On Sun, 15 Jan 2006 15:52:45 -0600 in rec.boats, Skipper penned the following thoughts: Can't say I blame an East Coaster for being upset at seeing the broad palate of great gamefish offered in West Coast waters. More power to 'em and I hope they had as much fun today as we did. Got up, grabbed some hot fresh coffee and walked along the beach watching the sun come up. Came back and had breakfast... a local delicacy, shrimp and grits. Putzed around the house a while, since it was too cold to hit the water. Charged the batteries on the boat and put a new thermostat in our new (to us) tow vehicle. Took the ferry over to Wilmington and wandered around in a book store for a couple of hours. Recalling that we had fresh venison marinating for supper, we came back to the island, drove out to the point, and watched the sun set.... a pretty complete day! Now, the fire is going in the fireplace, the better half is grilling the venison, Poirot is on the toob, and I'm just finishing this post. Frankly, I'll take 4 oz. test line, grunts, and croakers at the coast to wishfully polishing my 9/0 reel loaded with 150# test line and living 2,000 miles from either coast. So, Skipper, have any pictures of the 2252 Bayliner or any recent boating experiences to share? A good recipe for venison would sure be appreciated! -- John H ******Have a spectacular day!****** I have always preferred to make a stew from venison. It tenderizes the meat and removes the gaminess of meat. 3 tablespoons olive oil 2 pounds venison stew meat 1/4 cup flour Essence, recipe follows 2 cups chopped onions 1 cup chopped celery 1 cup chopped carrots 1 tablespoon chopped garlic 1 cup chopped tomatoes, peeled and seeded 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh thyme 2 bay leaves 1 cup red wine 4 cups brown stock Salt and black pepper Crusty bread In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock. Remove the stew from the oven and serve in shallow bowls with crusty bread. -- Reggie ************************************************** ********************* If you would like to make rec.boats an enjoyable place to discuss boating, please do not respond to the political and inflammatory off- topic posts and flames. ************************************************** ********************* |
Giant Mexican Needlefish
On Mon, 16 Jan 2006 06:25:56 -0500, Reggie Smithers
wrote: JohnH wrote: On Sun, 15 Jan 2006 23:23:04 GMT, Gene Kearns wrote: On Sun, 15 Jan 2006 15:52:45 -0600 in rec.boats, Skipper penned the following thoughts: Can't say I blame an East Coaster for being upset at seeing the broad palate of great gamefish offered in West Coast waters. More power to 'em and I hope they had as much fun today as we did. Got up, grabbed some hot fresh coffee and walked along the beach watching the sun come up. Came back and had breakfast... a local delicacy, shrimp and grits. Putzed around the house a while, since it was too cold to hit the water. Charged the batteries on the boat and put a new thermostat in our new (to us) tow vehicle. Took the ferry over to Wilmington and wandered around in a book store for a couple of hours. Recalling that we had fresh venison marinating for supper, we came back to the island, drove out to the point, and watched the sun set.... a pretty complete day! Now, the fire is going in the fireplace, the better half is grilling the venison, Poirot is on the toob, and I'm just finishing this post. Frankly, I'll take 4 oz. test line, grunts, and croakers at the coast to wishfully polishing my 9/0 reel loaded with 150# test line and living 2,000 miles from either coast. So, Skipper, have any pictures of the 2252 Bayliner or any recent boating experiences to share? A good recipe for venison would sure be appreciated! -- John H ******Have a spectacular day!****** I have always preferred to make a stew from venison. It tenderizes the meat and removes the gaminess of meat. 3 tablespoons olive oil 2 pounds venison stew meat 1/4 cup flour Essence, recipe follows 2 cups chopped onions 1 cup chopped celery 1 cup chopped carrots 1 tablespoon chopped garlic 1 cup chopped tomatoes, peeled and seeded 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh thyme 2 bay leaves 1 cup red wine 4 cups brown stock Salt and black pepper Crusty bread In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock. Remove the stew from the oven and serve in shallow bowls with crusty bread. That sounds good also. I may give it a shot with some regular old 'chuck roast'! -- John H ******Have a spectacular day!****** |
Giant Mexican Needlefish
Reggie Smithers wrote:
Gene, Some people know just the right chum to get the fish into a feeding frenzy. It's unrealistic to expect anything inciteful from some genies. The original intention of this thread was simply informational and lively discussion. Unfortunately, we will always find a few purveyors of duh with nothing to offer but mindless vitriol and twaddle. -- Skipper |
Giant Mexican Needlefish
On Mon, 16 Jan 2006 09:14:53 -0600, Skipper wrote:
Reggie Smithers wrote: Gene, Some people know just the right chum to get the fish into a feeding frenzy. It's unrealistic to expect anything inciteful from some genies. The original intention of this thread was simply informational and lively discussion. Unfortunately, we will always find a few purveyors of duh with nothing to offer but mindless vitriol and twaddle. One must pay them no heed. Then one's serenity will not suffer disruption, nor will that of any other. -- John H ******Have a spectacular day!****** |
Giant Mexican Needlefish
"JohnH" wrote in message ... On Mon, 16 Jan 2006 09:14:53 -0600, Skipper wrote: Reggie Smithers wrote: Gene, Some people know just the right chum to get the fish into a feeding frenzy. It's unrealistic to expect anything inciteful from some genies. The original intention of this thread was simply informational and lively discussion. Unfortunately, we will always find a few purveyors of duh with nothing to offer but mindless vitriol and twaddle. One must pay them no heed. Then one's serenity will not suffer disruption, nor will that of any other. -- John H ******Have a spectacular day!****** One must pay Skipper no heed. He has nothing positive to offer here. |
Giant Mexican Needlefish
On Mon, 16 Jan 2006 11:29:51 -0500, " JimH" jimh_osudad@yahooDOT
comREMOVETHIS wrote: "JohnH" wrote in message .. . On Mon, 16 Jan 2006 09:14:53 -0600, Skipper wrote: Reggie Smithers wrote: Gene, Some people know just the right chum to get the fish into a feeding frenzy. It's unrealistic to expect anything inciteful from some genies. The original intention of this thread was simply informational and lively discussion. Unfortunately, we will always find a few purveyors of duh with nothing to offer but mindless vitriol and twaddle. One must pay them no heed. Then one's serenity will not suffer disruption, nor will that of any other. -- John H ******Have a spectacular day!****** One must pay Skipper no heed. He has nothing positive to offer here. One must pay *them* no heed. Then one's serenity will not suffer disruption, nor will that of any other. I enjoyed the Mexican Needlefish post. Pictures were great. I *did* learn something. -- John H ******Have a spectacular day!****** |
Giant Mexican Needlefish
Harry Krause wrote:
Reggie Smithers wrote: JohnH wrote: On Sun, 15 Jan 2006 23:23:04 GMT, Gene Kearns wrote: On Sun, 15 Jan 2006 15:52:45 -0600 in rec.boats, Skipper penned the following thoughts: Can't say I blame an East Coaster for being upset at seeing the broad palate of great gamefish offered in West Coast waters. More power to 'em and I hope they had as much fun today as we did. Got up, grabbed some hot fresh coffee and walked along the beach watching the sun come up. Came back and had breakfast... a local delicacy, shrimp and grits. Putzed around the house a while, since it was too cold to hit the water. Charged the batteries on the boat and put a new thermostat in our new (to us) tow vehicle. Took the ferry over to Wilmington and wandered around in a book store for a couple of hours. Recalling that we had fresh venison marinating for supper, we came back to the island, drove out to the point, and watched the sun set.... a pretty complete day! Now, the fire is going in the fireplace, the better half is grilling the venison, Poirot is on the toob, and I'm just finishing this post. Frankly, I'll take 4 oz. test line, grunts, and croakers at the coast to wishfully polishing my 9/0 reel loaded with 150# test line and living 2,000 miles from either coast. So, Skipper, have any pictures of the 2252 Bayliner or any recent boating experiences to share? A good recipe for venison would sure be appreciated! -- John H ******Have a spectacular day!****** I have always preferred to make a stew from venison. It tenderizes the meat and removes the gaminess of meat. 3 tablespoons olive oil 2 pounds venison stew meat 1/4 cup flour Essence, recipe follows 2 cups chopped onions 1 cup chopped celery 1 cup chopped carrots 1 tablespoon chopped garlic 1 cup chopped tomatoes, peeled and seeded 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh thyme 2 bay leaves 1 cup red wine 4 cups brown stock Salt and black pepper Crusty bread In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock. Remove the stew from the oven and serve in shallow bowls with crusty bread. You ought to send that recipe to Emeril. Oh, wait...he already has it. Emerils.com VENISON STEW Ingredients needed: * 3 tablespoons olive oil * 2 pounds venison stew meat * 1/4 cup flour * Essence * 2 cups chopped onions * 1 cup chopped celery * 1 cup chopped carrots * 1 tablespoon chopped garlic * 1 cup chopped tomatoes, peeled and seeded * 1 tablespoon chopped fresh basil * 1 tablespoon chopped fresh thyme * 2 bay leaves * 1 cup red wine * 4 cups brown stock * Salt and black pepper * Crusty bread In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock. Remove the stew from the oven and serve in shallow bowls with crusty bread. Yield: about 6 servings Harry, I really should have provided the link, but I didn't suggest it was my recipe. Even when I have cooked a recipe many times before I look at some others just to see how I will make minor variations in them. Now if someone is asking me for a recipe, instead of typing out the recipe I find one I like, cut and paste it. I might add something to it. -- Reggie ************************************************** ********************* If you would like to make rec.boats an enjoyable place to discuss boating, please do not respond to the political and inflammatory off- topic posts and flames. ************************************************** ********************* |
Giant Mexican Needlefish
On Mon, 16 Jan 2006 12:01:13 -0500, Reggie Smithers
wrote: Harry Krause wrote: You ought to send that recipe to Emeril. Oh, wait...he already has it. Emerils.com VENISON STEW Ingredients needed: * 3 tablespoons olive oil * 2 pounds venison stew meat * 1/4 cup flour * Essence * 2 cups chopped onions * 1 cup chopped celery * 1 cup chopped carrots * 1 tablespoon chopped garlic * 1 cup chopped tomatoes, peeled and seeded * 1 tablespoon chopped fresh basil * 1 tablespoon chopped fresh thyme * 2 bay leaves * 1 cup red wine * 4 cups brown stock * Salt and black pepper * Crusty bread In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock. Remove the stew from the oven and serve in shallow bowls with crusty bread. Yield: about 6 servings Harry, I really should have provided the link, but I didn't suggest it was my recipe. Even when I have cooked a recipe many times before I look at some others just to see how I will make minor variations in them. Now if someone is asking me for a recipe, instead of typing out the recipe I find one I like, cut and paste it. I might add something to it. Speaking of links, would you give me that link to the 'two owls' picture that was posted here a while back in a.b.p.s.o.? I lost it, and the guy that took that picture was great. Thanks! -- John H ******Have a spectacular day!****** |
Giant Mexican Needlefish
It is a beautiful picture.
******Have a spectacular day!****** http://www.dep.state.fl.us/parks/OPG...aulson-800.jpg -- Reggie ************************************************** ********************* If you would like to make rec.boats an enjoyable place to discuss boating, please do not respond to the political and inflammatory off- topic posts and flames. ************************************************** ********************* |
Giant Mexican Needlefish
Check your email.
On Mon, 16 Jan 2006 12:01:13 -0500, Reggie Smithers wrote: Harry Krause wrote: Reggie Smithers wrote: JohnH wrote: On Sun, 15 Jan 2006 23:23:04 GMT, Gene Kearns wrote: On Sun, 15 Jan 2006 15:52:45 -0600 in rec.boats, Skipper penned the following thoughts: Can't say I blame an East Coaster for being upset at seeing the broad palate of great gamefish offered in West Coast waters. More power to 'em and I hope they had as much fun today as we did. Got up, grabbed some hot fresh coffee and walked along the beach watching the sun come up. Came back and had breakfast... a local delicacy, shrimp and grits. Putzed around the house a while, since it was too cold to hit the water. Charged the batteries on the boat and put a new thermostat in our new (to us) tow vehicle. Took the ferry over to Wilmington and wandered around in a book store for a couple of hours. Recalling that we had fresh venison marinating for supper, we came back to the island, drove out to the point, and watched the sun set.... a pretty complete day! Now, the fire is going in the fireplace, the better half is grilling the venison, Poirot is on the toob, and I'm just finishing this post. Frankly, I'll take 4 oz. test line, grunts, and croakers at the coast to wishfully polishing my 9/0 reel loaded with 150# test line and living 2,000 miles from either coast. So, Skipper, have any pictures of the 2252 Bayliner or any recent boating experiences to share? A good recipe for venison would sure be appreciated! -- John H ******Have a spectacular day!****** I have always preferred to make a stew from venison. It tenderizes the meat and removes the gaminess of meat. 3 tablespoons olive oil 2 pounds venison stew meat 1/4 cup flour Essence, recipe follows 2 cups chopped onions 1 cup chopped celery 1 cup chopped carrots 1 tablespoon chopped garlic 1 cup chopped tomatoes, peeled and seeded 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh thyme 2 bay leaves 1 cup red wine 4 cups brown stock Salt and black pepper Crusty bread In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock. Remove the stew from the oven and serve in shallow bowls with crusty bread. You ought to send that recipe to Emeril. Oh, wait...he already has it. Emerils.com VENISON STEW Ingredients needed: * 3 tablespoons olive oil * 2 pounds venison stew meat * 1/4 cup flour * Essence * 2 cups chopped onions * 1 cup chopped celery * 1 cup chopped carrots * 1 tablespoon chopped garlic * 1 cup chopped tomatoes, peeled and seeded * 1 tablespoon chopped fresh basil * 1 tablespoon chopped fresh thyme * 2 bay leaves * 1 cup red wine * 4 cups brown stock * Salt and black pepper * Crusty bread In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock. Remove the stew from the oven and serve in shallow bowls with crusty bread. Yield: about 6 servings Harry, I really should have provided the link, but I didn't suggest it was my recipe. Even when I have cooked a recipe many times before I look at some others just to see how I will make minor variations in them. Now if someone is asking me for a recipe, instead of typing out the recipe I find one I like, cut and paste it. I might add something to it. -- John H ******Have a spectacular day!****** |
Giant Mexican Needlefish
On Mon, 16 Jan 2006 12:19:22 -0500, Reggie Smithers
wrote: It is a beautiful picture. ******Have a spectacular day!****** http://www.dep.state.fl.us/parks/OPG...aulson-800.jpg Thanks! When he first posted it, I was hoping Harry could answer some questions about how he took it. I'd like to know if a tripod was used, or maybe a vibration resistant lens, or maybe he just had steady hands. I can't do as well zoomed out that far. Oh well, maybe I can contact Matt Paulson. Thanks again. -- John H ******Have a spectacular day!****** |
Giant Mexican Needlefish
JohnH wrote:
On Mon, 16 Jan 2006 12:19:22 -0500, Reggie Smithers wrote: It is a beautiful picture. ******Have a spectacular day!****** http://www.dep.state.fl.us/parks/OPG...aulson-800.jpg Thanks! When he first posted it, I was hoping Harry could answer some questions about how he took it. I'd like to know if a tripod was used, or maybe a vibration resistant lens, or maybe he just had steady hands. I can't do as well zoomed out that far. Oh well, maybe I can contact Matt Paulson. Thanks again. -- John H ******Have a spectacular day!****** Can you imagine being able to visit parks and get paid to take pictures. Would be a great life. Heck, after looking at some of the pictures posted by rec.boats members, some of you need to look into it. -- Reggie ************************************************** ********************* If you would like to make rec.boats an enjoyable place to discuss boating, please do not respond to the political and inflammatory off- topic posts and flames. ************************************************** ********************* |
Giant Mexican Needlefish
On Mon, 16 Jan 2006 12:34:37 -0500, Reggie Smithers
wrote: JohnH wrote: On Mon, 16 Jan 2006 12:19:22 -0500, Reggie Smithers wrote: It is a beautiful picture. ******Have a spectacular day!****** http://www.dep.state.fl.us/parks/OPG...aulson-800.jpg Thanks! When he first posted it, I was hoping Harry could answer some questions about how he took it. I'd like to know if a tripod was used, or maybe a vibration resistant lens, or maybe he just had steady hands. I can't do as well zoomed out that far. Oh well, maybe I can contact Matt Paulson. Thanks again. -- John H ******Have a spectacular day!****** Can you imagine being able to visit parks and get paid to take pictures. Would be a great life. Heck, after looking at some of the pictures posted by rec.boats members, some of you need to look into it. I look at photography as I do golf. The only thing I can do is improve! -- John H ******Have a spectacular day!****** |
Giant Mexican Needlefish
JohnH wrote:
On Mon, 16 Jan 2006 12:34:37 -0500, Reggie Smithers wrote: JohnH wrote: On Mon, 16 Jan 2006 12:19:22 -0500, Reggie Smithers wrote: It is a beautiful picture. ******Have a spectacular day!****** http://www.dep.state.fl.us/parks/OPG...aulson-800.jpg Thanks! When he first posted it, I was hoping Harry could answer some questions about how he took it. I'd like to know if a tripod was used, or maybe a vibration resistant lens, or maybe he just had steady hands. I can't do as well zoomed out that far. Oh well, maybe I can contact Matt Paulson. Thanks again. -- John H ******Have a spectacular day!****** Can you imagine being able to visit parks and get paid to take pictures. Would be a great life. Heck, after looking at some of the pictures posted by rec.boats members, some of you need to look into it. I look at photography as I do golf. The only thing I can do is improve! -- John H ******Have a spectacular day!****** You take some nice amateur photos and better than some I have seen published. The owl photo seemed beyond the average amature, let me know what he says. My guess is it was a telephoto with a tripod. -- Reggie ************************************************** ********************* If you would like to make rec.boats an enjoyable place to discuss boating, please do not respond to the political and inflammatory off- topic posts and flames. ************************************************** ********************* |
Giant Mexican Needlefish
On Mon, 16 Jan 2006 14:51:27 -0500, Harry Krause
wrote: JohnH wrote: On Mon, 16 Jan 2006 12:19:22 -0500, Reggie Smithers wrote: It is a beautiful picture. ******Have a spectacular day!****** http://www.dep.state.fl.us/parks/OPG...aulson-800.jpg Thanks! When he first posted it, I was hoping Harry could answer some questions about how he took it. I'd like to know if a tripod was used, or maybe a vibration resistant lens, or maybe he just had steady hands. I can't do as well zoomed out that far. Oh well, maybe I can contact Matt Paulson. Thanks again. -- John H ******Have a spectacular day!****** Huh? How could I post details on a photo someone else took. You're right! When you posted the picture, some of us stupidly assumed you took it, which is why Tom, me and others asked you questions about it. Reggie cleared it up though, so no problem. Or, in AmeriKorean, no sweatida! -- John H ******Have a spectacular day!****** |
Giant Mexican Needlefish
JohnH wrote: On Sun, 15 Jan 2006 23:23:04 GMT, Gene Kearns wrote: On Sun, 15 Jan 2006 15:52:45 -0600 in rec.boats, Skipper penned the following thoughts: Can't say I blame an East Coaster for being upset at seeing the broad palate of great gamefish offered in West Coast waters. More power to 'em and I hope they had as much fun today as we did. Got up, grabbed some hot fresh coffee and walked along the beach watching the sun come up. Came back and had breakfast... a local delicacy, shrimp and grits. Putzed around the house a while, since it was too cold to hit the water. Charged the batteries on the boat and put a new thermostat in our new (to us) tow vehicle. Took the ferry over to Wilmington and wandered around in a book store for a couple of hours. Recalling that we had fresh venison marinating for supper, we came back to the island, drove out to the point, and watched the sun set.... a pretty complete day! Now, the fire is going in the fireplace, the better half is grilling the venison, Poirot is on the toob, and I'm just finishing this post. Frankly, I'll take 4 oz. test line, grunts, and croakers at the coast to wishfully polishing my 9/0 reel loaded with 150# test line and living 2,000 miles from either coast. So, Skipper, have any pictures of the 2252 Bayliner or any recent boating experiences to share? A good recipe for venison would sure be appreciated! -- Here's mine: 2 lb. venison, ground 1 lg. onion, chopped 1/4 tsp. powdered bay leaf 1/4 tsp. allspice 2 tsp. coarsely ground black pepper 1 lb. ground salt pork 1 clove garlic, ground 1 tbsp. minced parsley 1/2 tsp. chili pepper 1 tbsp. salt 1 tbsp. sage Combine all ingredients and mix well. Makes about 3 pounds. TO COOK: Form into patties and pan fry or bake on a rack until crisp but not dry |
Giant Mexican Needlefish
On Mon, 16 Jan 2006 15:48:03 -0500, Harry Krause
wrote: JohnH wrote: On Mon, 16 Jan 2006 14:51:27 -0500, Harry Krause wrote: JohnH wrote: On Mon, 16 Jan 2006 12:19:22 -0500, Reggie Smithers wrote: It is a beautiful picture. ******Have a spectacular day!****** http://www.dep.state.fl.us/parks/OPG...aulson-800.jpg Thanks! When he first posted it, I was hoping Harry could answer some questions about how he took it. I'd like to know if a tripod was used, or maybe a vibration resistant lens, or maybe he just had steady hands. I can't do as well zoomed out that far. Oh well, maybe I can contact Matt Paulson. Thanks again. -- John H ******Have a spectacular day!****** Huh? How could I post details on a photo someone else took. You're right! When you posted the picture, some of us stupidly assumed you took it, which is why Tom, me and others asked you questions about it. Reggie cleared it up though, so no problem. Or, in AmeriKorean, no sweatida! -- John H ******Have a spectacular day!****** When it left here, the photo had a cutline. Are you saying the cutline wasn't attached to the photo? Ahh, the wonders of usenet. You didn't look at your post on abpso? -- John H ******Have a spectacular day!****** |
Giant Mexican Needlefish
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Giant Mexican Needlefish
Harry Krause wrote:
JohnH wrote: On Mon, 16 Jan 2006 12:01:13 -0500, Reggie Smithers wrote: Harry Krause wrote: You ought to send that recipe to Emeril. Oh, wait...he already has it. Emerils.com VENISON STEW Ingredients needed: * 3 tablespoons olive oil * 2 pounds venison stew meat * 1/4 cup flour * Essence * 2 cups chopped onions * 1 cup chopped celery * 1 cup chopped carrots * 1 tablespoon chopped garlic * 1 cup chopped tomatoes, peeled and seeded * 1 tablespoon chopped fresh basil * 1 tablespoon chopped fresh thyme * 2 bay leaves * 1 cup red wine * 4 cups brown stock * Salt and black pepper * Crusty bread In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock. Remove the stew from the oven and serve in shallow bowls with crusty bread. Yield: about 6 servings Harry, I really should have provided the link, but I didn't suggest it was my recipe. Even when I have cooked a recipe many times before I look at some others just to see how I will make minor variations in them. Now if someone is asking me for a recipe, instead of typing out the recipe I find one I like, cut and paste it. I might add something to it. Speaking of links, would you give me that link to the 'two owls' picture that was posted here a while back in a.b.p.s.o.? I lost it, and the guy that took that picture was great. Thanks! -- John H ******Have a spectacular day!****** I posted the link with the photo; it was part of the photo itself. Harry, That must have been the same photo I found, it was included at the bottom of the photo in a black band. Sometimes a Newsreader will break the photo into different sections that need to be joined together. Maybe that is what happened. It really was a nice photo. -- Reggie ************************************************** ********************* If you would like to make rec.boats an enjoyable place to discuss boating, please do not respond to the political and inflammatory off- topic posts and flames. ************************************************** ********************* |
Giant Mexican Needlefish
On Mon, 16 Jan 2006 16:24:15 -0500, Harry Krause
wrote: JohnH wrote: On Mon, 16 Jan 2006 14:50:20 -0500, Harry Krause wrote: I posted the link with the photo; it was part of the photo itself. I couldn't find a link. Here's the header info: ********************************* Path: dukenews2.cox.net!duke.cox.net!peer01.west.cox.net !cox.net!hwmnpeer01.phx!newsfeed1.easynews.com!eas ynews.com!easynews!cyclone1.gnilink.net!gnilink.ne t!cyclone.southeast.rr.com!news-server.columbus.rr.com!hwmnpeer01.lga!hwmedia!hwmn peer01.ams!news.astraweb.com!newsrouter-eu.astraweb.com!border1.nntp.ams.giganews.com!bord er2.nntp.ams.giganews.com!nntp.giganews.com!local0 1.nntp.dca.giganews.com!nntp.comcast.com!news.comc ast.com.POSTED!not-for-mail -- John H ******Have a spectacular day!****** Exciting, and what am I supposed to do with this info? Point out my stupidity in not finding the link? Where did you come up with the idea that the pic was taken by the ocean? -- John H ******Have a spectacular day!****** |
Giant Mexican Needlefish
JohnH wrote:
Now all I have to do is track down some venison. Lead free grain fed Kansas venison. Harry will love it. http://www.underhillfarms.com/venison/ -- Skipper |
Giant Mexican Needlefish
On Mon, 16 Jan 2006 15:34:15 -0600, Skipper wrote:
JohnH wrote: Now all I have to do is track down some venison. Lead free grain fed Kansas venison. Harry will love it. http://www.underhillfarms.com/venison/ Those prices aren't too bad. Free would be better though. One of my retired teaching buddies gets a bunch of deer on their farm. I'll give them a call. Thanks for the link though. -- John H ******Have a spectacular day!****** |
Giant Mexican Needlefish
"Harry Krause" wrote in message ... Skipper wrote: a few purveyors of duh with nothing to offer but mindless vitriol and twaddle. -- Skipper Is that your new nickname? Mr. Twaddle? I've been missing my Twaddle for quite some time now. Eisboch |
Giant Mexican Needlefish
On Mon, 16 Jan 2006 16:52:41 -0500, Harry Krause
wrote: JohnH wrote: On Mon, 16 Jan 2006 16:24:15 -0500, Harry Krause wrote: JohnH wrote: On Mon, 16 Jan 2006 14:50:20 -0500, Harry Krause wrote: I posted the link with the photo; it was part of the photo itself. I couldn't find a link. Here's the header info: ********************************* Path: dukenews2.cox.net!duke.cox.net!peer01.west.cox.net !cox.net!hwmnpeer01.phx!newsfeed1.easynews.com!eas ynews.com!easynews!cyclone1.gnilink.net!gnilink.ne t!cyclone.southeast.rr.com!news-server.columbus.rr.com!hwmnpeer01.lga!hwmedia!hwmn peer01.ams!news.astraweb.com!newsrouter-eu.astraweb.com!border1.nntp.ams.giganews.com!bord er2.nntp.ams.giganews.com!nntp.giganews.com!local0 1.nntp.dca.giganews.com!nntp.comcast.com!news.comc ast.com.POSTED!not-for-mail -- John H ******Have a spectacular day!****** Exciting, and what am I supposed to do with this info? Point out my stupidity in not finding the link? Where did you come up with the idea that the pic was taken by the ocean? -- John H ******Have a spectacular day!****** I dunno, John. I don't even remember the photo anymore. I'm not a frequent visitor to that usenet photo site, because my main news server doesn't handle photos and, well, there's no need to go into the second reason. Perhaps you ought to petition for a special counsel to find out what happened to the photo information. It seems to be of great interest to you. No, all I wanted was the link, which Reggie gave me after my first post. When you volunteered that the link was part of the post, I went to see how I stupidly missed it. Now I've got it, and have sent a message to Matt asking how he took the picture. Like I said, "No sweatida!" -- John H ******Have a spectacular day!****** |
Giant Mexican Needlefish
On 17 Jan 2006 06:02:43 -0800, wrote:
JohnH wrote: On 16 Jan 2006 13:12:07 -0800, wrote: JohnH wrote: On Sun, 15 Jan 2006 23:23:04 GMT, Gene Kearns wrote: On Sun, 15 Jan 2006 15:52:45 -0600 in rec.boats, Skipper penned the following thoughts: Can't say I blame an East Coaster for being upset at seeing the broad palate of great gamefish offered in West Coast waters. More power to 'em and I hope they had as much fun today as we did. Got up, grabbed some hot fresh coffee and walked along the beach watching the sun come up. Came back and had breakfast... a local delicacy, shrimp and grits. Putzed around the house a while, since it was too cold to hit the water. Charged the batteries on the boat and put a new thermostat in our new (to us) tow vehicle. Took the ferry over to Wilmington and wandered around in a book store for a couple of hours. Recalling that we had fresh venison marinating for supper, we came back to the island, drove out to the point, and watched the sun set.... a pretty complete day! Now, the fire is going in the fireplace, the better half is grilling the venison, Poirot is on the toob, and I'm just finishing this post. Frankly, I'll take 4 oz. test line, grunts, and croakers at the coast to wishfully polishing my 9/0 reel loaded with 150# test line and living 2,000 miles from either coast. So, Skipper, have any pictures of the 2252 Bayliner or any recent boating experiences to share? A good recipe for venison would sure be appreciated! -- Here's mine: 2 lb. venison, ground 1 lg. onion, chopped 1/4 tsp. powdered bay leaf 1/4 tsp. allspice 2 tsp. coarsely ground black pepper 1 lb. ground salt pork 1 clove garlic, ground 1 tbsp. minced parsley 1/2 tsp. chili pepper 1 tbsp. salt 1 tbsp. sage Combine all ingredients and mix well. Makes about 3 pounds. TO COOK: Form into patties and pan fry or bake on a rack until crisp but not dry Salt Pork! That's the ticket. I'd never have thought of it, even though I use it for all kinds of other things. Now all I have to do is track down some venison. -- John H Salt pork keeps in moist, it's a very good sausage recipe. I get venison from a friend, in return for some of the sausage. I never bake it. Try it on a weber or other charcoal grill. When just about finished (don't over cook!), baste with a honey mustard bbq sauce, and put it on a nice fresh bun...mm, mmm! Thanks, I appreciate it. -- John H ******Have a spectacular day!****** |
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