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Re: Free Replica Panfish Challenge
Staff Team
Joined:
07/01/2011
From Annandale
Posts: 3514
Beautiful fish Tim. What a paint job!

Posted on: 5/22 20:41:16
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Re: Ropa Vieja
Staff Team
Joined:
07/01/2011
From Annandale
Posts: 3514
Quote:

walleyebuster wrote:
Looks great

one question

Could you substitute venison?
As lean as it is, would I have to add something to it or would it be fine as is?


You could certainly get away with venison on this. Considering the typical protein is flank steak which is very lean I think you'd be fine. The acid from the tomatoes and the vinegar really helps break down that protein as it simmers.

As for the old clothes Bander It is related to a Spanish stew dish which was made primarily of leftovers, which in a way makes sense. Now, that's what Google is saying so take it for what it's worth because I wouldn't have a clue.

Posted on: 5/21 14:17:23
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Re: Unattended net with fish rotting.
Staff Team
Joined:
07/01/2011
From Annandale
Posts: 3514
Wow...absolutely pathetic

Posted on: 5/21 8:41:09
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Ropa Vieja
Staff Team
Joined:
07/01/2011
From Annandale
Posts: 3514
I had to make some room in my freezer for some yard birds on Saturday so I pulled a couple of 3 pound sirloin roasts out and put together a big pot of a Cuban classic, Ropa Vieja. I love this stuff and being a green olive slut, this is as good as it gets for me. This would traditionally be made with flank but you can sub chuck or even ground beef if you want to put together a good quick weeknight supper.

I trimmed the roasts down and cut them into strips, seasoned with salt and pepper and seared them in batches, reserved them on the side.

To that I added 2 onions, 2 green peppers and 2 red peppers sliced fajita style to the pot and cooked them down until the peppers start to get some char to the outside. Then add 3 Tbsp of chopped garlic and cook for 2 more minutes.

Add hot tomato sauce (usually found in the Mexican section of your grocery store), tomato sauce, crushed tomatoes, 1 small can tomato paste, 1 cup of white vinegar and a large jar of green olives (drained) to the pot. Add the beef back in. Season with cumin, chili powder, cayenne pepper, bay leafs, garlic powder, oregano, salt and pepper. Easy on the salt as you'll get a good amount from the olives.

I simmered this for 4 hours until the beef was tender to the touch. Taste and adjust seasonings. This traditionally gets served with black beans and white rice. This was a really large batch and I ended up with 8 quart bags to freeze for the future. Seriously good eats!

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Posted on: 5/21 8:39:41
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5/20
Staff Team
Joined:
07/01/2011
From Annandale
Posts: 3514
I decided to lay low on Saturday with the wind howling and headed out yesterday morning. Water temps were pretty cold yet where I ventured. 58 degrees on the main lake and the warmest water I found was 62. I fished shallow around rubble and sand bottom with slip bobbers for a couple of hours and only managed 5 crappies. I did pull in numerous bass and bluegill to go with them but it's going to need to warm up before they really start to pour into these spawning areas.

I then decided to drag some crankbaits out on the main lake and managed 6 pike. Unfortunately, no walleyes were boated but it was good to get the boat out and do some running and gunning.

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Posted on: 5/21 8:23:52
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Re: Finally got out
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Joined:
07/01/2011
From Annandale
Posts: 3514
Very nice! can't complain about a back to back like that.

Posted on: 5/18 11:10:47
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Re: lake sylvia
Staff Team
Joined:
07/01/2011
From Annandale
Posts: 3514
Quote:

Ret-ro wrote:
For the record I think the program is completely backwards. Other states require decontamination after use in infected lakes not before.



Posted on: 5/17 20:07:12
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If it doesn't matter who wins or loses, then why do they keep score? Vince Lombardi
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Re: lake sylvia
Staff Team
Joined:
07/01/2011
From Annandale
Posts: 3514
Have not nor will I. Sylva, John and Pleasant won't ever see my bost floating on them but I'll drill them in the winter. Unfortunately, my refusal plays directly into the hand of the HOA and lake association as this is their ultimate goal. Good thing there is a lot of water in the area.

Posted on: 5/17 18:08:26
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Re: Shore Fishing
Staff Team
Joined:
07/01/2011
From Annandale
Posts: 3514
These had the black spots (I mean ALOT of black spots) as well as the white larvae looking parasites in the meat. Had I been frying them it wouldn't have been too big of a deal, however, I had intended on broiling them and there was no way I was going to be looking at those while eating them. Some of the larger gills in the 9+ inch range were jet black they had so many spots on them so some of these 7 inchers I thought would be a safe bet. I was really looking for crappies as I had a decent winter out of this body of water and they were all very healthy. A friend of mine told me how full of parasites the gills were in this lake when he was fishing it a few years ago. I should have taken that as legitimate advice.

Posted on: 5/15 13:18:39
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Re: Hutch area fishing opener 2018
Staff Team
Joined:
07/01/2011
From Annandale
Posts: 3514
Way to start it off on the right foot Jeff!

Posted on: 5/14 18:43:38
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If it doesn't matter who wins or loses, then why do they keep score? Vince Lombardi
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