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About Cpalms

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  1. You can use it, it’s just not ideal or practical. Dry ice fumes are dangerous in closed spaces - like coolers. If you were shipping frozen fish, dry ice is good but not when u are opening and Closing a cooler a million times. It will be a pain. Not to mention whatever touches dry ice freezes - like a fish or your hand. And if water that hits the dry ice you get fog. On the bright side the fog might be a hit come cocktail hour. But generally speaking, why bother when normal ice and a decent cooler will work just fine?
  2. You don’t want dry ice anywhere near fish, just a bad idea. The high performance coolers these days will keep Ice for that entire trip easily. Use one for just clean ice storage and the other for fish - have the fish cooler like 3/4 full of ice to start the trip and the clean ice cooler packed with ice with a couple of large blocks of ice. Move ice from the clean ice cooler to the fish cooler as need be, opening it as few times as possible. Make sure your coolers are cooled down somewhat before ice goes in (i.e not sitting in your 100 degree garage in July) This setup should be good for 4-5 days, maybe more. It is for me when I do runs to the Bahamas. RTIC coolers are good, cheap and frequently on sale.
  3. This survey has more holes in it than Swiss cheese. For striped bass - That all party boats and charter fleet combined make up only ~5% of the kill. Commercial fisherman kill is twice that of all charter and party boats combined. Rec anglers release mortality accounts for 50% more dead fish than all of the party and charter fleet's (combined) kill. Seems kinda skewed huh? The charter boat captains get a mail survey every two weeks, do you think they might be inclined to fudge the numbers just a bit? Nobody checks, especially not anybody from the National Science Foundation. This National Science Foundation approval is about as trustworthy as 5 star restaurant review on Yelp. The really sad part is the according to Cwitek (an real live knowledgeable source) says this information is trusted by the commissions. Is what it is.
  4. Sure a few thoughts, first $2-400 is an average fuel bill for a day fishing on my boat. A routine day fishing, I'll have several thousand dollars worth of rods/ reels/ gear on the boat. Dockage, insurance, maintenance is a fortune. When I break down my fishing costs, a $350 cost once in a (not going to say it) is peanuts. A bargain in comparison. I've had my pair for 7-8 years. Replaced the cutters once other than that 100% reliability and zero ongoing maintenance. Probably 4-500 fishing days. How many pliers can you say that about?, certainly none of the disposable options. I despise the Harbor Freight option. The slow annoying deterioration of a garbage tool would drive me nuts. I work way to hard to use garbage equipment. The fact is you could take ALL of my fishing gear, other than my VS pliers, throw it into a pile and burn it. The financial loss would sting but in the grand scheme of things, not the end of the world - it's all replaceable. I lose mybeloved VS pliers, as soon as I got done weeping I'm ordering a new pair without a thought to the cost. Ever wonder why VS pliers almost never come up on the BST forum?
  5. Pliers are a status symbol lol? Wha?? 36’ Yellowfins are a status symbol. 70’ Vikings are a status symbol. Catching a 59lb bass is a status symbol winning a tournament is a status symbol Pliers ain’t a status symbol. Funniest thing I have read on here in a while.
  6. Go to seriouseats dotcom they did just that. The guy who owns the site is a MIT grad, PHD and cookbook writer. Great site. Read a half dozen cookbooks or listen to a half dozen celebrity chefs, and you're likely to hear at least as many different responses as to when you should salt your meat. Some claim salting immediately before putting it in the pan is best. Others opt not to salt the meat at all, instead salting the pan and placing the meat directly on top. Still others insist on salting and resting for up to a few days in advance. Who's right? To test this, I bought myself a a half dozen thick-cut bone-in ribeyes (I love the smile butchers get in their eyes when you do this) and salted them at 10 minute intervals before searing them in a hot skillet. So the last steak went into a pan immediately after salting, while the first steak went in a full 50 minutes after salting. All of the steaks were allowed to rest at room temperature for the full 50 minutes, ensuring that they were all at the same starting temperature before cooking began. Salted beef. The results? The steaks that were salted immediately before cooking and those that were salted and rested for at least 40 minutes turned out far better than those that were cooked at any point in between. What was up with those 10, 20, and 30 minute steaks? Here's what's going on. Immediately after salting the salt rests on the surface of the meat, undissolved. All the steak's juices are still inside the muscle fibers. Searing at this stage results in a clean, hard sear. Within 3 or 4 minutes the salt, through the process of osmosis, will begin to draw out liquid from the beef. This liquid beads up on the surface of the meat. Try to sear at this point and you waste valuable heat energy simply evaporating this large amount of pooled liquid. Your pan temperature drops, your sear is not as hard, and crust development and flavor-building Maillard browning reactions are inhibited. Starting at around 10 to 15 minutes, the brine formed by the salt dissolving in the meat's juices will begin to break down the muscle structure of the beef, causing it to become much more absorptive. The brine begins to slowly work its way back into the meat. By the end of 40 minutes, most of the liquid has been reabsorbed into the meat. A small degree of evaporation has also occurred, causing the meat to be ever so slightly more concentrated in flavor. Not only that, but I found that even after the liquid has been reabsorbed, it doesn't stop there. As the meat continues to rest past 40 minutes, the salt and brine will slowly work their way deeper and deeper into the muscle structure, giving you built-in seasoning beyond just the outer surface you'd get from cooking right after salting or salting the skillet. Indeed, the absolute best steak I had was one that I had salted on both sides then allowed to rest on a rack overnight in the refrigerator uncovered. It appears to dry out slightly, but it's only superficial—the amount of drying that occurs from an overnight rest (about 5% moisture loss) is negligible compared to the amount of moisture driven off during cooking anyway (upwards of 20%, even more in the hard-seared edges). As the salt makes its way back into the meat, you'll probably also notice that it becomes a deeper color. That's because the dissolved proteins scatter light differently than they did when they were still whole. Moral of the story: If you've got the time, salt your meat for at least 40 minutes and up to overnight before cooking. If you haven't got 40 minutes, it's better to season immediately before cooking. Cooking the steak anywhere between three and 40 minutes after salting is the worst way to do it.
  7. By any chance did you ask the mods of you can post in the main, tavern, PG etc with a post directing NY anglers here? I bet there are many NY guys, especially on the outer boards that never look at this board. @TimS
  8. That as a true recreational angler - I will gladly accept legislative changes that significant reduce striped bass mortality. Whether it be 1 @ 36, shortened seasons, gamefish status, gear changes, etc. I will happily support any and all changes that will significantly reduce striped bass mortality.
  9. Me like many others often get swamp ass when surf fishing.. Do you carry ass balm for other guy's as well? LOL just kidding amazing how triggered guys get about pliers...
  10. Cod charter boats - now there is a growth business. Probably do a little VCR repair on the side to make ends meet. Seems like these guys spend more tax payer dollars finding solutions (excuse a listening tour) to problems that don't exist while there massive problems that don't get the funding they need.
  11. This is probably the 10,000th pliers thread in the last few years, every one of seems to suck me in and I have probably given fishing pliers more though than the deserve. To select fishing pliers, you have to first ask yourself two things: First - what kind of guy are you? do you drive a quality vehicle or a 15 yr old rusty ****box, do you go to the best doctors in town or the urgent care, do you go to HR Block to do your taxes or trusted accountant. When something in your house breaks, does it get repaired it properly or do you just slap some Flex Seal on it and hope for the best. Basically this boils down the quality option versus the Jabroni option. which guy are you? Second - decide what type of fishing you will be using them for. If you are a surf angler that is walking five miles down the beach, you essentially need an all in one tool. Something that does many things well including cutting hooks. These guys can't figure out why other guys like VS pliers. "$350 an these things can't cut hooks, POS..." VS pliers are not designed to cut hooks. If you are a boat guy, it's a pleasure, an extravagance, a luxury to have a precision tool like VS pliers on your hip. Are VS pliers mandatory - no, are they very nice to have - yes. Because if something really goes wrong, you have a tool box full of tools on your boat - like bolt cutters for cutting hooks. So if you are going the Jabroni option - just get the 5 pairs of the Harbor Freight whatthe****evers - god bless. If you are the quality guy, just suck it up and get the VS for the boat and if you are a surf guy get a pair of Sargents.
  12. Classic nothing burger. Imagine a young captain walking into a bank to apply for a loan to buy a party boat business. He would be laughed out of the bank. Nobody is beating down the door to put up the cash for a new party boat business. Charter boats are much the same. The business is slowly dying in a roaring economy. What happens if the price of fuel goes up? or fishing continues to worsen? Here is a question...what and when was the last NEW party boat was built to fish the northeast?
  13. That's the one I was thinking of, put me first on the list please.
  14. I was my understanding that BH was coming out with a lighter version of the 7'3 rod (NON slow pitch)..or was I mistaken?
  15. I'd offer another solution here. If you are dragging yourself all the way out and you are not a 100% dedicated surfcaster there are a bunch of charter boats that run open charters. It's a bit more $$$ but a far better experience all around. A decent day on a charter boat, you will fish a rip and get some bass then go load up on sea bass and fluke. That's a nice day that's nearly impossible to have a party boat.