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East Tide

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Posts posted by East Tide

  1. 21 hours ago, Chunkah said:

    I find a nice can of crushed peeled tomatoes with a little salt added is all I need for sauce. Unless it's a Sicilian pizza of course, then San Marzanos, pureed, with sauteed onions and garlic and nicely reduced.

     

    I like to do a couple runs of paper towels over the top to absorb the excess moisture in addition to that.

  2. Place is the best, I miss it. I used to go up there to fish a lot and it was my spot when I got into rod building. Kay would let you (me, anyways) dip my own eels, always had the freshest bait and, while a little gruff until you earned their respect, would never steer you wrong with advice relating to practically anything related to tackle or fishing. 

  3. 9 hours ago, bdowning said:

    Some locals believe this is a naturally occurring glacial pothole in bedrock that was used as a mortar by Native Americans to grind seeds or grains such as corn. It's now a five star resort for amphibians. ;) There is an odd semi-circular shape and groove next to the pothole. I didn't see any quarry marks. 

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    Bill, there's an app called Wanderer Earth that a lot of guys use for cycling. It shows you all the roads / trails you've been on and a % of what you have for that state, country, etc. Don't know if you wear a gps to track your hikes but if you do it would be super cool to see how much public space in MA you've covered. I'd assume you can retroactively add activities, but don't use that app myself. 

  4. 1 hour ago, Any Luck Buddy said:

     

    Have preferred this dough recipe over the NYT's one, which was a close second.

     

     

    Dough

    3 cups (16 1/2 ounces/468 grams) bread flour, plus more for work surface (see note)
    2 tablespoons sugar
    ½ teaspoon instant or rapid-rise yeast
    1 ⅓ cups ice water (about 10 1/2 ounces) (see note)
    1 tablespoon vegetable oil, plus more for work surface
    1 ½ teaspoons table salt
     
    1.

    In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.

    2.

    Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.

    Thanks!

  5. 42 mins ago, JaseB said:

    The French 75 is named for the fast-firing 75 millimeter field gun that was utilized by the French during World War One. Consisting of gin, fresh lemon juice, sugar and Champagne, the drink is a lot friendlier than the name implies.

     

     

    It's like a mimosa but will straighten you out quick.

     

     

    So good. Nice kick from the gin. Summer favorite.

  6. On 6/28/2024 at 11:19 AM, Reed422 said:

    i was in dover/needham. the other day was in millis/medfield, absolutely beautiful.

     

    I used to live pretty close to the Millis Medfield area off 109. Really pretty but didn't fish there much. My GF's old house was right on the river in Needham. Used to fish a ton there growing up. Some pretty big bass. Some of those tiny streams in Medfield hold some really nice wild brown/brook trout. 

  7. My brother and I talked my dad into buying a black Rolex Submariner sometime in the 90's when we went shopping at that huge new mall in Attleboro, Emerald Square I think. I think he paid $3300. He didn't like wearing it due to the weight so he sold it and eventually bought the slimmer Omega Aqua Terra, which he gave to me when he was no longer in the work force and wears his Timex. It's a really classy watch that I pretty much only wear when we go out to nice dinners, etc.  I think the Rolex would be in the $10k range now. Aside from the money, I really like the submariner style more.

     

    I have had a few Seiko SKX007's and currently still have this Japanese one and an old 7002 beater. I only paid $250 or so for the SKX007 which are now $700 but fantastic watches. I wear it everywhere and love it. I've changed the movement to a self winding version which is a lot easier since most of the time I'm wearing a Garmin these days.

     

    Funny, until I took that pic I hadn't notices that I had cracked the bezel insert on the Seiko :)

     

     

     

     

     

     

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  8. 22 hours ago, redfishkiller said:

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    I like the margs and the mai tai a bunch... they pack a punch almost like homemade. I love a good pina but not those ones! Not even during pride week, which we caught the tail end of in KW. It's a trip.

     

     

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  9. The one pic I took of the vacay smokes I had. 2014 RYJ Church. really nice. I'm sure most do but Cubans go especially well with tropical drinks with coconut.  Smoked a bunch of small format stuff mainly due to family time.

     

     

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  10. I finally did it. After 10 years of trying, mostly slinging big Hogys at night and many, many, heartbreaks, cudas and jacks, I landed this in tough conditions, on light tackle while taking a break from swimming at the beach. I had a pretty good week landing fish up to 30 lbs every night I fished. I caught this on a hard outgoing tide on the jetty  at the tip of the KW Harbor Channel and Fort Zach. I was about 60 feet from the end of the jetty and the fish almost made it around the corner twice. Took about 30 mins. A crowd had gathered and I thought there was no way in hell I was landing this fish but managed to work it over and then get from my perch onto a rock in the water without killing myself with a bunch of breakfast, lunch and beach cocktails in me. People went nuts, and so did I. 


    I was fishing A 7' Tsunami Barrier (1/4 - 3/4 oz), 20 lb braid, 20 lb flouro leader, 3500 reel and a 3" Z-Man on the light 3/16 oz trout jig head, which bent. Fortunately I had the perfect hookset through the upper lip.I'm guessing 45-55 lbs, but not sure.  Curious to know what you think?  this was a way bigger accomplishment for me. Fish took me deep, made multiple jumps and one scorching run way back out the first time I thought I could land it. It was using the current flowing to the end of the jetty and I can't believe I was able to pressure it enough when I needed to without something failing. 

     

    Truly a bigger accomplishment than any of the big bass I've caught over the years, or any fish for that matter.

     

     

     

     

     

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  11. 21 hours ago, Wheeler said:

     

    They were great. Just snow crab. As flea alluded to earlier, they're already salty, so you don't want to add ANY extra. I added some sugar to cut it a bit. 

     

     

    That sounds great, need to try it. Thanks.

  12. 1 hour ago, Wheeler said:

    Daughter texted me from work yesterday saying she wanted lobster rolls for dinner. Went to grocery store and crab legs were on sale, so we had crab rolls instead. Come here today and see 3 pages of lobster roll discussion. Funny how that happens.

     

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    (Light mayo, garlic, lemon zest, little bit of sugar, arugula)

     

     

    How were they? Never thought of trying that. What type of crab?

  13. 6 mins ago, PSeggs said:

    I'll have to look that up

     

    I've never been but it's supposed to be super cool... think they are alligators though, not crocs? 

     

    This was the pic I was trying to post earlier. Her first trip to the Keys. Turns 11 in June and we leave for our trip to KW the next day. It will be her 10th trip. Kid loves it. Good thing she didn't end up in jail for trying to feed it :)

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  14. 2 mins ago, Hook I said:

    Been using Z man  products a few decades ( aka  CA Richardson Flats Class

    recommend using their jig head hooks with the holder attached. Never Never leave them in the hot sun .. ever .. they will melt . 

    oh man, thank you so much for saying that. When I'm down there I usually leave it in the car the whole time. Never had a problem with Hogy or Slug-O's... that would have cost me a nickel!

  15. 10 mins ago, chessie_yaker said:

    I haven’t been to a raw bar in ages or really ate anything other than our bay oysters from the Chesapeake and tributaries for at least a decade so my palate is simple and biased at this point. I’m sure there are tastier oysters out there, but I like ours and I can get them cheap. And a local commercial oysterer lives up the street from me so it’s too convenient. I’ll bring a bushel up to the next sol fall/winter shindig so you guys can decide 

     

    Can't beat that!!!

  16. 4 hours ago, PSeggs said:

    I don't remember what island it was, but wife and I came across a a really pretty pool full of reef type fish. Completely landlocked.   

    Saw a few croc slides as well. Never got to see the crocs. 

    Always wondered if they were flushed with water from underground caves or how at all.  

     

    We found it looking for Key deer.  Never found any deer, then one day we're driving past a middle school and there are a bunch just hanging out on the sports field.   Go figure.  Just Luke our whitetails.  Spend hours looking for em in the woods and come home to a 10point on your lawn

     

    Check out some videos on Youtube of people fishing for tarpon on golf courses or the resort ponds in the Domincan. We did a trip there a few years ago and I was looking into the fishing and found them. Huge fish in small landlocked water. 

     

    The year after my daugter was born we rented a house on Coupon Bight on Big Pine instead of KW because it was too much with a kiddo.  The house was on Long Beach Drive down the street from the fish camp on the corner. The key deer were literally everywhere and not shy. I hooked the biggest tarpon of my life in a paddle kayak at 830p.... I'm lucky it came of or I would have had a long paddle in the dark. Totally inexperienced for that. 

     

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  17. 6 mins ago, chessie_yaker said:

    I want to try those 

    Health wise yes. Like cold water wild salmon being “healthier” than warmer water salmon 

    Define warm. We catch them “warm” but ice them before serving. But we walk the shore when fishing and drinking beers and shuck as we find them. I wouldn’t call them warm, but they’re not iced as they’re still good :shrug:

     

    Tough to define but generally if I see any on a menu from anywhere south of Long Island sound I usually avoid them. I don't really care for west coast either. I really like the little briny ones from Cape Cod Bay the best.

  18. 4 mins ago, redfishkiller said:

    Used no nock them off dock pilings to attract fish , then eat a few while you wait for the fish

     

    Well that's better than what I thought you meant! I thought you meant warming it up on telephone pole before eating them!

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