dvdegeorge

I just drove past this boat and it's NICE!

I used the small size chinook divers with wire this past fall in 20ft of water and was taking kings with them

It was cool to see them get put into the pens.Sam made me crawl on a broken plank to fix one of the nets on the steelhead pen.I zipped it back together without falling in.(Sam didn't really make me I volunteered)

Fed them today at 1:00pm and all looks well! 

Nice day for sure guys!

Great job as usual Rick! 

Sorry others were talking about the river also

Thanks

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Launched there on Sunday.... docks are in and saw large 25' boat come out just fine.

 

Bruce

Where the river or IB?

Nice work Rick! 

http://www.nws.noaa.gov/om/marine/zone/gtlakes/bufmz.htm

Jumbo Lump Crab Cakes...I have been making these for quite a few years now and they seem to be a big hit.

Ingredients

16 oz. lump crab meat

2 eggs beaten

1/4 red bell pepper finely diced

1/4 small sweet onion(vadalias are best when in season)finely diced

4 tbs mayonnaise

1 1/2 tbs Old Bay seasoning

1/4-1/2 tsp hot cayenne pepper

1 1/2 tsp dry yellow mustard

1 tsp garlic powder

2 tbs chopped fresh cilantro

Fresh ground black pepper to taste

1 pinch of sugar

2/3 cup crushed corn flake crumbs(these can be purchase in a box already to use (This is the ingredient that really sets these crab cakes apart from others )

extra virgin olive oil

2 tbs butter

Mix all ingrediants together except the lump crab meat.

After everything is mixed GENTLY incoropate the crab meat.You want everything mixed but don't want the crab meat broken up.

now form into cakes cover with wax paper or I use freeze paper (the coated side)refrigerate the cakes for an hour or two or longer if you want to pre prepare them.

Next coat a pan with olive oil and 2 tbs butter heat and when hot add the cakes. Fry till brown and flip and repeat till golden brown on other side. remove from pan on to plate with paper towel to drain excess oil and then plate for eating. I make a quick remolade with french dressing,honey, apricot preseve and 2 tbs mayo. I tend to just see what I have on hand and get creative.

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Same here not a speck left!

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Salmon Division

9th   21.05 Daniel DeGeorge   5/3   Rochester, NY    Mitchels Bait & Tackle,     Rochester     Cabelas/Alpena Diamond     Double D

Summer Laker

9th  21.05   Daniel DeGeorge   7/6 Rochester, NY     Mitchels Bait & Tackle,      Rochester     Copper/BW                          Double D

 Also won 1st place video contest

Summer Salmon Division

18th   25.04  Robert Murray      7/17 * Rochester, NY  Mitchels Bait & Tackle,       Rochester    Wire/A-TOM-MIK               Double D

 Summer Fish of the Day

7/10 Larry Keppen 24 lbs 7 oz 7/24                                                                                                                                       Double D

Robert Murray     25 lbs 4 oz  

                                                                                                                                               Double D

Fall Fish of the day 

Larry Keppen   12.12   Rainbow/steelhead                                                                                                                             Double D

Last day King 29lbs. a couple ounces shy of making the fall board

Vegetable oil 1 tsp. fresh ginger, minced 2 tbsp. garlic, minced 1 cup low sodium soy sauce 1 cup water 1⅓ cup dark brown sugar 2 pounds flank steak, sliced ½ cup cornstarch Green onions, sliced Instructions: 1. In a small saucepot, over medium heat, add 2 tsp. of vegetable oil and sauté ginger and garlic until fragrant, about 2 minutes. Add the soy sauce, water, and brown sugar and stir to combine. Bring mixture to a boil and let boil for 3 minutes, then remove from heat and set aside. 2. In a large bowl, toss sliced flank steak with cornstarch, shaking off the excess. Place in fridge for 10 minutes to allow coating to stick better on the beef. 3. After 10 minutes, in a heavy bottom saucepan, over medium high heat, add ½ cup of vegetable oil and add the beef to the pan, in batches, to sear the outside on all sides, but barely cooked in the middle. Remove and let drain on paper towels as you finish up the rest of the beef. Pour out any excess oil in the saucepan. 4. Place the saucepan back on the burner, but on medium heat, and pour in the sauce from earlier. It should come to a boil immediately. Add in the steak and coat with the sauce. Continue cooking beef and sauce at a boil for 2 minutes, stirring constantly. The sauce will thicken gradually. Add in the scallions. 5. Serve hot over white or brown rice. 6. Place leftovers in an airtight container in the refrigerator

Thanks Dan,I just made this with some venison sirloin tips I had taken out to do a stir fry. Mongolian Beef is my favorite at PF Changs.

Quick,easy and delicious !

Rochester was the place to be last spring,actually was good the whole season for me

I bought the Garmin 50DV last season and am very happy with it. Garmin had a special last year for the upgraded lakes card with purchase of the unit it cost me less than $20

remove clamp from main intake water line big black hose , insert garden hose inside of the intake hose , best too have help ! fire motor an as soon as it about too start turn the garden hose on motor should be taking water and run in you driveway for as long as you need it too.

+1 thats how I do it also

You get used to the line counters and I never heard of anyone not liking a high speed reel with mint drags. To each his own though.

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+1

ahh ya been there done that

Don't try to reinvent the wheel,just use the 2nd keel and they will pull hard and flawlessly

Berkley Vanish-you might as well use sewing thread

+1

Well done great show! I enjoyed the show and meeting some members form LOU

Came home with some good stuff too

Oh I see you have a lazy mail man like me

Just purchase 2 12lb weights,they look great and seller is good to go and ships fast