It has been 4 months, and happy to be back!

GrateEggspectations

Can anyone please tell me how to activate the “super-like” function? Thanks. 

Elijah

Is there a filter to not let my wife see this? Looks good. 

caliking

Good to see you back.

And holy shite... You got more done in 4 months than I have in the last 4 years (or more)!

GATraveller

Great to see ya back around. Great post! 

nolaegghead

Great to have you back, Mark.  Timely too as a couple of us are getting into curing. 

Off the charts on the projects and food!

Sea2Ski

poster said:

What is that cool walleye looking blue fish?

@poster. We call them sea bass. a.k.a black bass. A delicious primarily inshore saltwater white fleshed fish that is most often found in schools near structure. They hit very aggressively and are a blast to catch. Average size for us is small up to a to 18”, but we have caught a few that were 4+ Lbs. Min size is 12 or 12.5”, but we usually do not keep unless 14” unless it is a really slow day and we need something for the grill. 

Clean and scale, grill hot and fast, whole (there is a lot of meat up by the shoulders which you lose if you filet. A little oil to crisp the skin  salt, pepper, thyme and a pinch each of garlic, onion and cayenne.  Wonderful eating fish. 

Sea2Ski

nolaegghead said:

Great to have you back, Mark.  Timely too as a couple of us are getting into curing. 

Off the charts on the projects and food!

I saw there were a few threads because I was mentioned in them.  I few I have the technique down for the whole muscles, but still have not made the jump to fermented sausages.  I want to. I need to. I am going to. I just haven’t done it yet. I need to take the leap under @lkapigian ‘s mentoring  I also have to read the threads in their entirety the missing links for me may be hidden in there. 

SciAggie

Sea2Ski said:

nolaegghead said:

Great to have you back, Mark.  Timely too as a couple of us are getting into curing. 

Off the charts on the projects and food!

I saw there were a few threads because I was mentioned in them.  I few I have the technique down for the whole muscles, but still have not made the jump to fermented sausages.  I want to. I need to. I am going to. I just haven’t done it yet. I need to take the leap under @lkapigian ‘s mentoring  I also have to read the threads in their entirety the missing links for me may be hidden in there. 

C’mon in. The water’s warm.... lol

Mark_B_Good

Holy smokes man! Nice property ... I'd love to have all that space and those toys! I'd never sleep! LOL.  

poster

Sea2Ski said:

poster said:

What is that cool walleye looking blue fish?

@poster. We call them sea bass. a.k.a black bass. A delicious primarily inshore saltwater white fleshed fish that is most often found in schools near structure. They hit very aggressively and are a blast to catch. Average size for us is small up to a to 18”, but we have caught a few that were 4+ Lbs. Min size is 12 or 12.5”, but we usually do not keep unless 14” unless it is a really slow day and we need something for the grill. 

Clean and scale, grill hot and fast, whole (there is a lot of meat up by the shoulders which you lose if you filet. A little oil to crisp the skin  salt, pepper, thyme and a pinch each of garlic, onion and cayenne.  Wonderful eating fish. 

Cool, Thanks for the info. Hopefully One day ill get to fish some salt water

Sea2Ski

SciAggie said:

C’mon in. The water’s warm.... lol

I will be jumping in soon. I am taking advantage of the last few days of nice weather and then I need to jump back into the longer cooking projects.  And My body can not wait. 

Sea2Ski

Mark_B_Good said:

Holy smokes man! Nice property ... I'd love to have all that space and those toys! I'd never sleep! LOL.  

@Mark_B_Good  Full disclosure, those toys are not mine.  The dingo, excavator and vacuum were all rentals. 

Found a crazy rental place that would let me use the excavator for $35 a day on site plus $30 an hour engine time.  The dingo however was my buddies and had it for a 3 day weekend. But when my wife saw how much I got done with it in one weekend with it she almost gave me the go ahead to get one until she saw the prices of them. 25to 30k new depending on attachments.  I only want/need the bucket and forks. I am looking all over for a used one at a reasonable price with one of them.  May take me a few years but I can see one in my future.

Mark_B_Good

Sea2Ski said:

Mark_B_Good said:

Holy smokes man! Nice property ... I'd love to have all that space and those toys! I'd never sleep! LOL.  

@Mark_B_Good  Full disclosure, those toys are not mine.  The dingo, excavator and vacuum were all rentals. 

Found a crazy rental place that would let me use the excavator for $35 a day on site plus $30 an hour engine time.  The dingo however was my buddies and had it for a 3 day weekend. But when my wife saw how much I got done with it in one weekend with it she almost gave me the go ahead to get one until she saw the prices of them. 25to 30k new depending on attachments.  I only want/need the bucket and forks. I am looking all over for a used one at a reasonable price with one of them.  May take me a few years but I can see one in my future.

Hey at those rental prices ... no point in buying anything ... and a bottle of wine along with some brisket or pulled pork for your buddy each time you use it will probably keep that option open.

alaskanassasin

@Sea2Ski I have a 525 wide track and use it several times a week. 

alaskanassasin

It has a slow ground speed so if you have far to go it’s just best to carry it 

alaskanassasin

Going to get the grapple bucket this year for cleaning barn stalls and moving brush

Sea2Ski

Damn @alaskanassasin - I really want one.  They are just so expensive for what they are but man, what a workhorse they are.   

lkapigian

Sea2Ski said:

nolaegghead said:

Great to have you back, Mark.  Timely too as a couple of us are getting into curing. 

Off the charts on the projects and food!

I saw there were a few threads because I was mentioned in them.  I few I have the technique down for the whole muscles, but still have not made the jump to fermented sausages.  I want to. I need to. I am going to. I just haven’t done it yet. I need to take the leap under @lkapigian ‘s mentoring  I also have to read the threads in their entirety the missing links for me may be hidden in there. 

Said the man with 4 Prosciutto hanging in a custom slaughter room 

SGH

alaskanassasin said:

Brother assassin is that one of your Deere’s?

alaskanassasin

I got a good deal on it @Sea2Ski and have acquired attachments over the years.
@SGH I just bought that 6110 a few weeks ago, put a new seat on today. I am excited to hook it to something and see what she’s got.