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Everything posted by fishfood

  1. If you're a fan of blue cheese burgers, try Ina Garten's gorgonzola cream sauce on filet or prime rib.
  2. Going up the PA side on River Rd, there's parking/access/ramps at several spots between Water Gap and Dingmans (Smithfield Beach, Bushkill, Eshbach, etc), and several hiking or picnic areas that offer some access to little stone/sand beaches if you scurry down a steep bank. I don't think you ever go more than 3-4 miles on River Rd without passing a gravel road heading down toward the river. Not all of them are fishable, but I think several could be, if memory serves. Most of the time I fish that area I'm in a canoe, so I know there's similar access points on the NJ side, I'm just not as familiar with them by name.
  3. I have a 7 year old who fishes with me often on our boat. He's a good caster, and I remind him a lot about watching his back-cast, etc. But they're kids; they get distracted easily. So I find my blood pressure stays a lot lower letting him toss lures with a single hook, rather than dual or triple treble hooks. Johnson silver minnow (gold in 1/4oz) with a small curly-tail trailer is usually my go-to for him. Catches everything, doesn't get hung up much, casts well, and the odds of having un-pierce his or my ears mid-trip is 1/6th of what it would be if he was using a rapala with dangling hooks. Weedless plastic worms and jig heads with a curly-tail also checks all those boxes. If we're at a farm pond and there's more room to swing away, he loves watching bass smack a whopper-plopper.
  4. Last year I didn't keep up with spraying and most of the harvest was lost, but this year I took it more seriously. Our original 6 chambourcin are now 4 years old and kicking butt. I had to add ground anchors and guy wires to keep the trellis from collapsing. I think I thinned out about half of the young clusters. The 2 year old vines (also chambourcin) produced a few small clusters, but those mostly became treats for the chickens. Picked in early Sept and the total harvest was just under 40lbs. My kids stomped the grapes, and we had just under 4 gallons of must in primary. Primary fermentation went well, and now after pressing have 3 gallons of juice in secondary. I want to rack off the lees but my carboy delivery keeps getting pushed back by Amazon. We've been tasting along the way...the original juice was sweet and tasty... as it went to secondary it tasted like crap wine. Hopefully it'll be alright in time. Also have two gallons of hot sauce fermenting. One cayenne/carrot/garlic, and one habanero/blueberry.
  5. Goya Sazon (msg + spices in a packet) and chicken go great together. Sprinkle it on wings or thighs as a dry rub before grilling/smoking. Add a packet to chicken stock based soups. Even a touch added to chicken/turkey gravy adds a nice depth of flavor. It makes chicken pop.
  6. I tow a 22' grady seafarer with an old grand cherokee rated for 6500lbs. But my ramp is 2 miles away thru 35mph roads and dead flat. I can accelerate up a hill going to the gas station, but if I ever start towing longer distances with frequency, I'll upgrade to a full sized pickup. I've been looking into trucks as a preemptive measure, and hear a lot of good things about the power/torque in those 3.5 ecoboosts. I think the expedition is rated to over 9k lbs with the tow package. Any of those full sized SUVs you mentioned are a step up from the grand cherokee in vehicle weight and wheelbase, and should do fine. I had a Tahoe as a rental recently and that thing was a monster in size and power compared to my old jeep.
  7. The V-6's in the Expeditions are the turbo-charged 3.5L eco-boosts they put in the F-150s. Plenty of power to pull a 20' Grady.
  8. Other than the stuff in my picture, the only other 2 times I've used it were for smash-burgers. A full chimney of Kingsford spread evenly around the perimeter will get the surface in the 425-475 degree range (depending how evenly you spread the charcoal) and holds it there plenty long enough to cook burgers/dogs/chops/etc for a small group. Should be easy enough to adjust the fuel to get it dialed in for eggs and pancakes, or screaming hot for sear jobs. One other small thing I appreciate is it's a snug fit, so you can saute onions or veggies w/o having stuff fall down into the coals. I have no prior experience with carbon steel, but so far so good. It's thick and heavy and will outlast me by a long shot.
  9. Got a cool new toy for the Performer for Father's Day.... carbon steel griddle insert. Corn and the zucchini/squash fritters are from the garden. Veggie burgers (sue me) are from the store.
  10. Eagles emailed all SBL holders early last week offering a few mouse clicks to opt out of the 2020 season. Could either have the $ applied to 2021, or get a refund. They reserved the right to resell your 2020 tickets. Decent plan on their part, hoping to get x% of the fan base to bail on the season, and make it easier to do limited capacity. Moot point in the end... there's not going to be any fans in attendance, and likely no season. We opted out w/o much hesitation. I love going to games, but I have plenty of other ways to spend my Sundays outside of 12 hour all day trips to S. Philly. People are still getting their lady-parts chafed over kneeling? Has anyone even done that since '18?
  11. Multiple tests being counted in the "total tests" count does not infer in any way that the same patient testing positive multiple times counts as more than one confirmed case. Nothing in either of these quotes makes that inference either.
  12. I've been using the Quikrete version of FloCoat (called Re-Cap) to re-level and resurface a 22x12 slab porch. It is kicking my butt. I try to be consistent in my mixing, but it seems like each bag has a mind of it's own when it comes to spreading evenly with the squeegee. I've been doing small batches between 2 and 6 bags at a time. Today was my 3rd attempt, and thought I finally did a nice job. But what looked nice wet turned out pretty shoddy when it dried. I have a new respect for people that do nice concrete finishing work. Mine would probably look better if I'd have let my kid slap it on like finger paint. It's like a drunken concrete monster puked on my deck. Good news is, I'm doing thin coats and can always build another thin coat to fix the last. It's not exactly cheap concrete to go all trial-and-error with, but that's what I've gotten myself into.
  13. If you google "traditional chesapeake bay fishing grounds", some guy took the time to overlay all the reef/hump/lump coordinates from the maryland DNR sight onto the map. I just started exploring the area out of Wilson Point Park last fall and use this as my main resource.
  14. I mentioned earlier in this thread that I was considering a PVC pipe hydroponic setup. After a bit of research, I decided to pivot and just do the Kratky method in mason jars. Spent about $50-60 up front for mason jars, net cups, rock wool, black chalkboard paint, and a nutrient mix. It'll be a few years before I'll need to replenish the rock wool and nutrients...the rest were a one-time purchase. Fun little project with the kids. Already had a light setup on chains so I can adjust the height. Currently doing 3 types of lettuce and Swiss chard. Have had two salad nights with the greens so far. No slugs, bugs, dirt to worry about. Just quick rinse and spin and it's good to go. Started the seeds in late March. This is right after moving to the jars on 04/20 This is before first harvest on 05/07. Took all but the small inner leaves... they grew back quickly and we got a 2nd, larger harvest on 05/18. Should get 2-3 more over the next month, and then supposedly they start to get bitter.
  15. Nice! Do those SS models not have the table mounted propane adapter and igniter? I've got a blue performer and matching blue gasser (both cheap CL finds) but that green is my favorite weber color.
  16. Got to cook and eat both snakehead and wild ramps for the first time yesterday. Kept it simple...both got olive oil, S&P and went on the grill, with a few ramps sliced for a pan lemon/butter sauce. Overcooked the fish a touch, but it was still pretty good. The ramps and ramp sauce were excellent.
  17. I'm gonna put a composite deck over my concrete slab, once I address a few puddling issues. I have about 5" of space to the door thresholds to work with so height shouldn't be an issue. Gilbey's recent deck project inspired me to do use a double picture frame look. Seems like standard way to do this is putting 2x4 sleepers on their long edge with PVC spacers, like the picture below. Easy enough. What do you think my best bet is for supporting the picture frame on the sides? Normal blocking seems awkward due to 2x4s sitting on their long edge, although I guess I could use 4" or longer screws. Or could I just plop down 2x12" for the side sleepers an call it a day? Is a 2x12 any more or less likely to want to warp than some blocked 2x4s? One other thought I had was to save a few trees and rip a bunch of 2x4s in half, so I would lay the sleepers on their 1.5" side and treat the more like normal joists. Whichever setup I decide, my plan is to using a hammer drill and tapcon screws to secure to the slab, unless someone has a better suggestion. Thanks in advance for any insight.
  18. You don't like my unpainted sill? haha. Both doors and the kitchen window that open to that deck are in terrible shape (rotting, drafty) and all are getting replaced this summer.
  19. I honestly don't think the current step up from the deck ever even registered with me as a trip hazard or annoyance. Is it the smaller 1-2" steps that trip people up, cause they don't see it? Or you just like decks level with floors? Out of curiosity, if you were raising the level here, what would you be aiming to get level with? I probably misspoke when I said 5" to the's actually 5" to the top of that brick, and then another 1.5" to the threshold. But in my mind I just needed to keep it below the brick. (I'm not sure which prior owner was the sadist that painted the concrete that pinkish-tan color....but I've been grinding it off the past few days and am not having a great time)
  20. That's a good point, but I'd like to keep the added height to 3-3.25". The slab is 20" above grade and I want to deck level below 23.25 for 3 steps down at <7.75" risers
  21. I have some raised beds made of composite decking, and some made of box-store landscape pavers. Both were being used for other purposes when I bought the house so I repurposed them at no cost. You can often pick up bricks or pavers on craiglist for cheap or free if you want to go that route. Don't have to be too handy to stack bricks/pavers in a rectangle. My suggestion for lower cost soil is to avoid the big-box-store bags and pick up bulk from a mulch/compost supplier. In southern Chester County there should be plenty of options. I'm in northern Cecil Md and between Cecil, Chester and Lancaster there's plenty of old-school home and garden spots. Cecil waste management might have cheap or free compost for sale as well. You can get fancy with pH amendments and what not, but our neck of the woods has pretty good soil anyway, and I've always had good luck just by combining compost with what I dig out of the yard.
  22. I used to slice meat at the carving station of a buffet, and this is how we quickly browned up slices for people that wanted it more well done. Works well.
  23. Golfed on Friday with the greens set up for covid with the pool noodles in the cups, set about 1/4" below the grade of the green. Buddy's tee-shot is dead-on for a 165 yard par 3 shot. Lands on the front of the green, rolls up, clinks the flag-stick, ends up 4" behind the cup. Pretty good odds it'd have dropped without the foam in the cup. Bad timing for a once/twice in a lifetime shot.
  24. I usually spin chickens outside on my old weber gas grill rotisserie, but this does a good job with a little 4lb bird. I had never even heard of this appliance company before. It might end up being a piece of crap, but so-far-so-good a few weeks in. Between cooking and home projects, I'm doing my part to stimulate the economy with new gadget and tool purchases.
  25. Instead of replacing a toaster oven with an air fryer, just get a new toaster oven with an air fryer (rack and convection fan) setting. We just got the one below to replace a 15-year old toaster oven. It's great so far. Can do 6 slices of toast, rotisserize a whole chicken, crisp up wings nicely, and act as a dehydrator for jerky. We use it for something or other pretty much daily.