Sfritr

I am so sick of the constant droning and excuses the national media has made for the "storied" Yankees....... Guess What? YOU GOT SWEPT BY A FAR BETTER BALLCLUB!!!!!!!!!!! Once again Detroit's accomplishments get swept under the rug... 2 earned runs in 36 innings of baseball. Nuff said Looks like I'm driving back to the "D" to watch a world series game next weekend....

Actually, as much as I hate St.Louis the ump got the call right. Although he made it WAAAYYYY late: Rule 2.00 (infield Fly) "On the infield fly rule the umpire is to rule whether the ball could ordinarily have been handled by an infielder - not by some arbitrary limitation such as the grass, or the base lines. The umpire must rule that the ball is an infield fly, even if handled by an outfielder, if, in the umpire's judgment, the ball could have been as easily handled by an infielder." Agreed: a split second before the ball hits the ground is a bit late. And, at least it was good to see Chipper end his career on a hit.

Every Day smokes: oliva NUB, Fuente short Story, Fuente Hemingway Bonfire relaxation smoke: Padron Anniversary,

Correct. Especially red meat. Besides, any creepy crawlies that may be on it will burn off once it hits a 375 degree grill. Think of taking a sponge that is plump full of the best steak juice imaginable and putting it under running water. What happens? all the yummy goodness washes away leaving, well, a sponge. Also, if you purchase meat from a store like kroger etc. and it is packaged in the styrofoam tray covered in plastic do not run that under water to thaw if you put it in the freezer. It is best to remove it, place it on a plate, and let it thaw in the fridge. Then, once it is thawed, allow your steaks to sit out at room temp for a bit before cooking. You'll be surprised at the difference in flavor.

I am overcome by correct responses to this question so here are a few answers: 1. Yes, I have been known to wake up next to a few in my time 2. No, but I have seen a Bigshoe 3. Yes, Shaq's 4. Not usually until I wake up 5. No, but I do have a pet Chupacabre

And on the flip side of this topic, YES wash it frequently. Nobody likes fromunda cheese.......

NO!! One HUGE misconception regarding beef, venison, poultry, etc. is that you should wash it before cooking. As unappetizing as it may seem to some, blood = flavor. When you run red meat under water is clears away blood which will cause the meat to actually cook faster and dryer. Also, it will remove any flavor once its cooked. Blood keeps the meat moist and allows the muscle fibers to stay intact during cooking. This also keeps the meat tender. If the meat is bad, water isn't going to help you out anyway. Remember, the temperature danger zone is 41-140 degrees. Any meat, fish, poultry left in this temp range for more than 4 hours should be given some SERIOUS consideration before eating. Bacteria growth almost triples every hour in this range. That is why it is so very important to harvest your animals humanely and field dress them as soon as possible. The quicker you can get any meat from that temp range below 41 degrees the healthier, happier you will be when you enjoy it on the table.

Well, Summer is officially over. More significantly, my son's baseball season is over. I can finally have free time again. After six months of 6 day a week practice/games it is done. The boys made an impactful season taking 3rd in the nation at the Ripken Nationals in Myrtle Beach. They compiled a record of 40-8 with two tournament wins and an impressive showing at the Perfect Game inagural 12U tournament. My Son threw a six inning perfect game striking out 9 with 3 flyballs and 3 weak grounders. Very Proud of them..... Time to start training for next season starting next Wednsday. www.cincinnatispikes.com Proverbs 27:17

Godspeed my friend........ Prayers to your family

There is a non sanctioned tourney every Wed night on Lobdell starting at 5pm till dark. Usually draws about 15+ boats. Entry used to be 35 per team. Try to get in contact with Josh Wright with Bassaholics. They are putting together non sanctioned tourneys in that area. Usually on Ponemah, Lobdell, Fenton, etc.

The main problem with making your own salsa at home is that most people use regular tomatoes, big boys, beefsteak, etc. These tomatoes have too much juice and not enough meat. Most good salsa recipes will use Roma or plum tomatoes. All you really need is a few grilled tomatoes, garlic, lime juice, grilled onion, cilantro, a roasted jalapeno, and a roasted red pepper. Salt/pepper and your good to go.

Growing up, I never got a spanking/belt i didn't deserve....... Spanking takes place in my home. However, just as in coaching, hate the play, not the player.

Nasty

WAIT..... You grabbed and are frying up water moccasins???????? That, my friend, is just plain creepy.. Frog legs and crayfish is fine tablefare but moccasin makes me a bit squeemish

the bar is called Joe's Gizzard City. Its in Pottersville. They also specialize is fried chicken gizzards. Pretty sure the place was featured on Diners Dives Drives on food network a few years ago also. Good luck

Lund: Have a great Vacation LOL Time for a recharge... The irony of your post makes me laugh. I only say that because those of us who have enjoyed your posts and wisdom in the past can see the stress level in your words. Enjoy the back country

When Deep Frying any item it is always a best practice in the Restaurant biz to use either beer or soda water in your batter mixture. The carbonation will allow your breading to be light and flaky, not thick and heavy. If you don't want the hint of malt and barley use the soda water. You'll be very pleased with your hush puppies going forward There is a bar just south of Lansing, Mi. that is known for their deep fried Cheesburgers. Yep, I said it. Bun, lettuce, cheese, mustard and all the fixins. From a heart attack point of view = epic no no. From a Man perspective = MMMMMMM GOOOD

What a great Three part series!!!!!! Bill Paxson was fantastic Costner should never make another movie unless its a western genre or baseball. All others from him stink

Try This 2 1/4 pounds salmon fillet, skinned, pin bones removed 1/2 cups panko (Japanese bread crumbs) or other dried bread crumb 1/2 cup minced scallions 1/4 cup finely chopped fresh cilantro leaves 2 teaspoons minced fresh ginger 1 egg, lightly beaten 1 teaspoon sambal oelek chili paset (Any chili paste will work) 1 teaspoon minced garlic 1 teaspoon salt 1/4 cup plus 1 1/2 teaspoons soy sauce 1/4 cup sugar 3/4 cup mayonnaise 3 cups shaved purple cabbage 3 cups shaved green cabbage 1/2 cup shaved red onion 1/4 cup plus 2 tablespoons vegetable or peanut oil 3 tablespoons rice wine vinegar 2 teaspoons toasted sesame oil 1/2 teaspoon crushed red pepper 1 tablespoon toasted sesame seeds Kosher salt 6 sesame rolls or other soft burger buns, for serving Directions Using a sharp knife, cut the salmon into 1-inch pieces and transfer to the bowl of a food processor. Pulse until the fish is finely chopped. (Take care not to overprocess or salmon will become a paste.) Transfer to a mixing bowl and add the panko, 1/4 cup of the scallions, 2 tablespoons of the cilantro, minced ginger, egg, chili paste, garlic, 1/2 teaspoon of the salt, and 1 1/2 teaspoons of the soy sauce. Using a rubberspatula, mix gently but thoroughly to combine. Divide the mixture into 6 even portions and shape into patties about 4 inches wide and 3/4 inch thick. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Refrigerate while you prepare the mayonnaise and slaw. In a very small saucepan combine the remaining soy sauce and the sugar and cook until reduced to a syrup, 2 to 3 minutes. The soy-sugar mixture should coat the back of a spoon. Set aside to cool completely. When cooled, add 1 1/2 tablespoons of the soy glaze to the mayonnaise and refrigerate until ready to serve the burgers. (The remaining soy glaze may be kept indefinitely at room temperature and used to drizzle on grilled salmon or grilled tuna.) Combine the purple and green cabbages, remaining 1/4 cup of scallions, the red onion, 1/4 cup of the veg oill, rice wine vinegar, remaining 2 tablespoons cilantro, sesame oil, remaining 1/2 teaspoon of salt, and crushed red pepper, and toss thoroughly to combine. Transfer to a serving bowl and sprinkle with the toasted sesame seeds. Refrigerate while you prepare the burgers. Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of oil. When the oil is hot, season both sides of the salmon burgers lightly with the kosher salt and add the burgers to the skillet and cook, turning once, until golden brown on both sides and the salmon is just cooked through, about 3 1/2 minutes per side. Serve the salmon on warm buns, garnished with the soy mayo and the sesame slaw.

Two weeks ago I am fishing my home lake and I landed a really nice 5.6lber on a jig fishing a grassline. I weighed the fish with my digital scale and popped the scale hook through the lower left jaw under the tongue. The girl was full of eggs, tail red, so I immediately released her. Wednsday, I am fishing the same stretch of grassline with a Fat Ika. No more than ten feet from where I landed the 5lber previously and BAM!! I hook into a nice fish again. Upon getting the big girl in the boat I notice it has similar markings as the previous fish. So, I look in the lower left portion of the jaw and there is my little hole where I popped the scale through. This time she weighed 5.4lbs. How often have you guys caught the same fish? I immediately released her again so who knows, maybe I'll try again in a week

What are those coils eventually used for??

Hang out on BR all day when I am supposed to be working......... Restauranteur Currently operating GameWorks at Newport on the Levee,

Way I would love to spend a month in your garage absorbing like a sponge........ Full disclosure, I am a mechanical MORON..... and it drives me crazy

If you are getting that rig for "way less than 6K" I would absolutely have the motor checked by a certified tech. The little birdy in my head is saying there is an issue for that cheap. From the looks of the trolling motor, it makes me think it has been used in salt water. Other than Bill Dance, I don't know many freshwater fisherman who use a tiller TM. Usually more for Redfishermen and flats. Therefore, I would be concerned with the internal parts of the motor. Just trying to be worst case scenerio guy

I have a strange mix breed. Its a mix between a English Bulldog and a Schitzu. The breeder calls it a Bull-Shi%...............