Text 23857, 91 rader
Skriven 2015-02-09 22:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Big trout
=================
-=> Quoting Dave Drum to Jim Weller <=-

 -=> JIM WELLER wrote to DAVE DRUM <=-
 
 DD> Burtonski Fordowicz was correct in figuring out the naturals are
 DD> better than George Washingtons. I wish I had had his foresight
 DD> and seen the dentist more often. Oh, well.
 
I had that drilled into me as a child (oops, pun not intended) along
with brushing with fluride toothpaste (since 1955, when Crest first
came out and my chemist parents jumped all over it after reading the
professional journals) and avoiding soft drinks etc. Consequently at
age 65 I have only two fillings. I do have a three tooth bridge and
a cap but they are from injuries, not decay.

 JW> five pound filet of lake trout

 DD> Never seen a trout that big - most of the ones I used to catch
 DD> were 1 lb.

Lake trout get much bigger than any of the others. The world records
are 104 lbs (netted commercially), 72 pounds (rod and reel offical)
and 86 pounds (rod and reel unofficial) all from Great Bear Lake.

[The largest trout ever pulled from my lake was 60 (rod and reel) and
74 pounds (netted).]

The 86 pounder was caught on a barbless hook and measured, not
weighed, as the fisherman didn't have a pan scale and didn't want
to injure the fish's mouth with a lip scale. Also his witness was
his own guide, which doesn't count. He released it right after he
photographed it and the biologists figure it is over 95 pounds by
now.

The lodge on Great Bear Lake limit their anglers to barbless lures
and keeping just one fish per day to help maintain it's status as
the #1 trophy lake in the world. Anyone who catches a releases a 50
pounder (there's a couple every year) gets a free trip the next
year. The guy who let his 86 punder go has a free pass for life.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Angry Trout Cafe Wild Rice
 Categories: Rice, Nuts, Fruit, Mushrooms
      Yield: 8 Servings
 
      2 c  Uncooked wild rice
  2 1/2 c  Water
    1/4 c  Chopped red onion
    1/2 c  Chopped celery
      2 tb Canola oil; divided
      4 oz Chopped fresh shiitake
           mushrooms; (about 1 c.)
    1/4 ts Salt
      1 tb Tamari
    1/3 c  Dried cranberries
    3/4 c  Frozen peas
 
  Add rice to the water.  In a covered pan over low heat, bring rice
  to a boil. Simmer until rice is tender (it should be broken open
  but not too mushy), about 20 to 25 minutes for hand-harvested rice
  (it will take longer for paddy rice).
  
  Meanwhile, saute onion and celery in 1 tablespoon oil; set aside
  in another dish.  Add remaining 1 tablespoon oil to pan and heat;
  add mushrooms and sear; set aside.
  
  Meanwhile, toast hazelnuts in dry pan over low heat until
  fragrant; set aside.
  
  When rice is done, drain off any water.  Combine mushrooms and
  vegetable mixture and add to cooked rice.  Add salt, tamari,
  cranberries and frozen peas to the hot mixture. Mix thoroughly.
  Top with chopped toasted hazelnuts, if desired.
  
  Recipe by: Angry Trout Cafe in Grand Marais, Minnesota
  
  From: Aml
 
MMMMM



YK Jim


... McDonald's McSushi Burger; now with extra sardines.

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