Mike L

Ditto Suspended bass are usually inactive, neutral bass which can be the toughest to bite anything. Couple that with rising water which spreads them out more, and you have a tough day. There is no hard and fast rule of when to do anything. In cases like you describe it’s better to keep moving but at a slower pace and work an area more thoroughly rotating through your box. But that’s me. Mike

The fast food of thier industry Mike

You’d be amazed of the amount of Italian restaurants that are owned and operated by other nationalities. Most everyone likes Italian food and they know it. They think if they have an Italian sounding name, have pictures of Venice or Rome on the walls and menu that’s all they need. To us the best way to tell is the sauce, cheese, olive oil and garlic used in certain dishes. Most restaurants use canned sauce from a food wholesaler. The # 1 in that industry for years was Roma Food Products before they were bought out. Actual homemade sauce usually has small chunks of a tomato and oil that floats to the top as opposed to the commercially processed bulk canned sauce you get at your table if your restaurant uses it. Another way to tell is the consistency of the cheese. The water content of the Mozzarella, Parmesan and others is your first clue. National franchises do not have someone’s grandmother cooking in the back or use a recipe handed down for generations as some like to advertise. If they do they are the outlier. They’re like a lot of places that have to do what they can to lower costs and aid in the speed and ease of cooking and presentation to compete. Point is they are not all the same. It is… They are huge in the Mid West also Mike

And when he zeroes it’s because he used red shad worms ? Mike

The closet one to me is 3 hrs away in Brandon and I think Tampa. The pepper and egg is worth a road trip ? Mike

A lot of companies now are making their own knockoffs with just subtle differences in the cut of the tail. Some a fatter, thinner or they’ll add some little nibs like you show above to try to get around the copyright of Zooms original. The only way to see what you and your fish like best is to experiment but to me nothing comes close to Zooms UV. When your fish wants a little more kick try the Mag or standard sized Rage Cut R. Thier mag is a little fatter, but with the Cut R’s tail flange on the tail you’ll get the kick you’re looking for without having to adjust your retrieve which I almost never have to do because of it. Mike

Yep Don’t forget to try them on top or with a small weight depending on depth and drop it through any holes if it’s topped out. Mike

? Makes sense! Assumed you referenced in the city Mike

Not to take anything away from them, but do yourself a favor the next time you’re there. Stop by a small family owned sandwich shop in almost any neighborhood in the city. Chains like Portillo’s are just a franchise with no soul. Get one at a Mom and Pop who survives only by who cooks it with their name on the building and hopefully you’ll see what I mean. Mike

They look alright, but the Magnum Zoom UV Speed Worm or standard sized Rage Cut R are the only ones I use. No reason to even look at anything else. Mike

I don’t have different knots for different hook styles except for all bottom contact presentations be it punching or dragging, braid or flouro, for all that I snell. All others when using braid I use the Palomar, SDJ for everything else regardless of the hook Mike

Ok Mike

There’s no way to answer that. Each company calls thier stuff differently. Mike

You should hear a 2 yr old try to say it Mike

Johnny’s on North Ave west of Harlem is the Capital of the World for both !! (the beef must be soaked in au juice or it don’t count) ? Mike

I’m a 2nd generation Sicilian American which in a lot of way’s especially when it comes to food, is a different culture. There really wasn’t any formal names for most of what was prepared. Oh sure we had Lasagna, Tortellini, home made sausage, etc etc But the ones I would call favorite are written down on small yellowed scraps of paper that my Ma and Grandma wrote down for my Irish wife. Along with my Lasagna, Fettuccine, Linguine, Canoli’s etc. Give me some Gigillane and couchidatti cookies, boboluche (snails worked in sauce), Arancini (rice balls) Red Prawns, Ricotta Salad, Stuffed Eggplant… God, I miss those women Mike

FLMB No question, not even close Mike

NO I don’t think I’ve ever bought anything fishing related because it was pretty. The color of a rod or reel is the last consideration I give to buying it or not. Mike

So Glad!! Mike

9 digit number above your name on the mailing label Mike

Not to confuse you with other options, but I use the RI Skinny Dipper or the Big EZ exclusively fir them. For me The Dipper has the right of vibration and the Big EZ the thump for what you describe. Mike

The real difference between a Chicago style deep dish and Sicilian is that the crust is bare on a deep dish whereas a Sicilian has the toppings and sauce all the way to the edge. The old timers say that a true Sicilian Pizza almost always has anchovies or at least the oil with different herbs and the dough is lighter and fluffier. There are subtle different variations of the Sicilian depending on the area of the island you’re in. But what I explained can be called the “Americanization” of it. Mike A Sicilian from Chicago

If I have it right, Lou’s Dad Rudy worked for UNO’s and was the one who created the signature deep dish in the 40’s. In the 70’s Lou opened his first in a northern suburb somewhere. And I agree, much rather have the thin crust cut Chicago style than any other. Mike

I saw the title show up and my heart sank. Bless You Both Mike

You’re killing me man, you’re freakin killing me!! Mike