RI: best part of CT

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About RI: best part of CT

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  • About Me:
    61 year old husband, father and grandfather
  • Interests (Hobbies, favorite activities, etc.):
    Fishing and stuff... some ukuleles and guitars too..mostly ukes
  • What I do for a living:
    publisher

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  1. Always keep a sharp knife in your glove box
  2. Not familiar with the term “JDM Model” .. and I can’t find anything through google on it. Can you explain what it means?
  3. My first ever experience with LMBs was as a child, fishing for sunnies in a pond I’d never fished before. I had a can of worms, and I was catching sunnies, but after losing my bait, I’d reel the rig back in and the bass would blow up on the wine cork I was using as a bobber.
  4. I bet this Shimano bag of mine could carry a bunch of them... and you have good flexibility for longer, or larger lures as well. Each divider can fit in two different slots in each tube to accommodate bigger stuff. I don’t think they make them anymore though.
  5. I’ve been making kraut for years. It’s much better than any store bought kraut. I also like that I can cut thicker slices for use in recipes like pork and kraut. The easiest method I’ve ever used, and that which I think produces the best results, is the Fido jar method. Bail closure canning jars with rubber gaskets, like the Fido and Le Parfait canning jars can be filled to the shoulder with salted sliced cabbage and packed down a bit. You have to use canning jars though as the ones designed for dry storage might not hold up under pressure. As the cabbage ferments it produces CO2 which pushes its way, under pressure, through the rubber gasket of the tightly closed jars. But since there’s positive pressure inside the jar, outside air at normal pressure can’t get back in. After a few days, there’s no oxygen left in the jar. No oxygen means no mold. Properly done, the kraut can be stored at room temps in a cupboard for a year at least. But once it’s been opened, stick it in the fridge.
  6. It’s worth it to buy a vacuum sealer. I’ve had mine going on 15 years and I still use it all the time. Depending on how often you use it you can make it pay for itself in the money you save buying bulk when meats go on sale. Not only for meats, but even bagged ground coffee. When our favorite coffee goes on sale, we buy a twenty bags or so and vac pack them. Even after a year in storage in the pantry, the coffee still tastes great. We haven’t paid full price on our coffee in years. I always had a problem with white dress shirts, too. I’d wear a new shirt to a funeral, get home, launder it, hang it in the closet. A year later when somebody else dies, I need a new shirt because the collar went yellow. But if I launder it and vac pack it, the collar stays white.... yeah, it’s a wrinkled mess, but I can iron it.
  7. I’ve been using RO lump exclusively for years, in BGE grills and Webers, smokers, etc. The standard charcoal starter chimneys have always worked fine for me, no fatwood or firestarters, just crumpled newspaper. In my BGE I just blast the charcoal with a MAPP torch for a few seconds then close the lid and open all the vents. The only problems I’ve run into with chimneys is if there’s too much charcoal powder or small bits of charcoal in the chimney. That will block the airflow and it will take forever to get the stuff going. On the flip side, if there’s a few large pieces in the chimney, you might end up with flames coming out the top of the chimney, but not all the charcoal is lit. You want medium sized pieces in the chimney. Back in the day, I used to open bags and sift my charcoal in a compost screening frame I built from 2x4s and galvanized hardware cloth, dumping the powder and tiny bits in the compost heap and putting the usable coals in a bin. This is a bit much, but to this day, I don’t pour directly from the bag into the chimney or the BGE. One time ruining a whole cook because there was a piece of black plastic hiding in the bag that I didn’t notice was enough to cure me of that habit. I reach in to the bag with tongs and select the coals I want.
  8. Top favorite: Zoom Fluke Jrs, in Arkansas Shiner, weightless, texposed on a 1/0 Texposer hook Best producer: Zoom Magnum Finesse Worm, in Red Watermelon, weightless texposed on a 3/0 Texposer hook.
  9. Howsabout $40?
  10. I remember that... fishing for weakfish with a leadhead jig and white worm back in the 80s. Caught some nice fish on them. But yeah, it was the only choice.... I was talking to a younger bass fisherman a few years back and I kept referring to grub tails as “Mr Twisters”
  11. Ironic how Mr Twister gets so little love for their grub tails. As far as I recall, they invented them. But I like Kalins a lot better myself. Even the bargain brands on the end caps at Dick’s beat the Mister Twisters for swimming action.
  12. Tsunami Trophy Surf Spinning Rod 10’ 2 pc, 15-30# line, 3-6 oz lures, MH action I’ve never used it though I might have mounted a reel on it... not sure. It still has the tags on it. It’s been gathering dust in my home office for years. $50 will meet up in SE CT. will consider trade for LH retrieve low profile hi speed baitcaster for freshwater bass... Lew’s, Daiwa, Shimano... etc
  13. As a kid... Went out on my uncle’s boat for tog and tried to cast a boat reel. As an adult... I didn’t cough up the $20 to buy into a salt water fly fishing tournament that a friend was fishing in because I didn’t think I’d be able to go. Wouldn’t you know, I was able to go... went... and took a striper that would have won me a $400 gift certificate to a local high- end fly gear retailer...if I was in the tournament :/
  14. Cheaper housing in Westerly and Charlestown I bet. But even Hopkinton is still no more than a stone’s throw from great fishing. My wife and I were looking to relocate to Westerly or Charlestown back in the early 90s but I was having a hard time finding work there. We ended up settling in SE CT. As a retiree, however, I’d gladly settle in Charlestown.
  15. SoCo Rhode Island. Close enough to amenities, excellent fishing, and not too expensive for southern New England.