fishfood

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Everything posted by fishfood

  1. I buried fish carcasses in my garden once, and the next morning some critter had dug them up and made off with them. So I started burying them in the compost, and then got rats in the compost. So now I throw them out. This year I'll have a separate compost in some remote corner of the yard to let chicken waste (crap and straw) compost for a year or two, so maybe I'll toss them in there. If critters want to steal fish bones from my chicken *%*$, that's their prerogative.
  2. An easy solution for leggy seedlings for me was hanging my light with a chain from each corner...then I can raise/lower as need be, often leaning one way or the other to accommodate bigger stuff on one side and shorter on the other. Those black trays I got on amazon and they're awesome for bottom watering, keeping dirt/messes contained, carrying seedlings in and out to harden off, etc. I have the lights on a 16/8 on/off timer, and when I have larger tomato/pepper plants set up an oscillating fan several feet away on low on the same timer.
  3. It's cold and windy this weekend where I'm at. Good weekend for grilled cheese and tomato soup. Or go the other route, and make fish tacos or some spicy Caribbean rice dish and pretend you're somewhere warm.
  4. I did tomatillos for the first time last year. Grew two, and they were extremely easy and productive. Made lots of salsa verde, and they were good halved and roasted or grilled on a kebob as well. We used a lot and probably only got 1/4 of the ones that grew, if that. I'm doing them again.
  5. Sweet. They can tear up all the grass for all I care. Then I can go fishing instead of mowing.
  6. Any of you folks have backyard chickens? I'm getting mixed opinions researching chickens and gardens online. Seems like some think they're great (eat bugs and what not) and others say they'll destroy your garden. In spite of my better judgement I'm building a coop and we're getting a few (4-6?) layers this spring, with plans of free ranging during the day and secure in a coop at night. But if they're going to destroy my garden, I'll just give them a bigger run and keep them there.
  7. This is why anyone middle-aged or older should fill out advance directives while they're of able mind and body. Let your end-of-life care be your decision, and not doctors or governments, or putting the burden of pulling the plug on your loved ones. If you don't want to be a vegetable hooked up to expensive machines for months with little chance of a quality of life on the other side, get it in writing now.
  8. Agreed that Baker Creek is great. The free seeds they send with each order is always a fun surprise (in this case, it was those Syrian sweet peppers in the pic). Plus their seed catalog makes for great bathroom reading. I just got done starting my first seeds indoors. Artichokes, cabbage, and a few hot peppers. I usually don't start peppers this early but they always seem to take the longest to germinate and grow really slowly, so I figured why not. Trying a new coconut coir based seed starting medium this year as well. Much easier to work with than some of the hydrophobic dusty seed starters I've used in the past.
  9. My annual seed order arrived in the mail yesterday. I try to pick 3-5 new things to try each year, and anything I like a lot stays in the annual rotation. Never tried artichokes before; I'll put them along a border of the garden to act as a veggie plus landscape element. The Atomic Grape tomato is by the same grower (Wild Boar Farms) that I did a multi-colored tie-dye tomato last year that was awesome. But I'm most excited about the Yellow Hinkelhatz peppers. Hinkelhatz is Pennsylvania Dutch for "chicken heart", and they've supposedly been grown in the Amish/Mennonite communities for the past century or two. I had never heard of them, although my family ancestry has been Mennonite farmers/cattlemen/butchers/gardeners in Lancaster county since the early 1700s. It'll be like growing a part of my own history this year.
  10. I used to really enjoy scotch, but switched to bourbon 7 or 8 years ago. A few weeks ago got a bottle of Balvenie DoubleWood 17yr as a birthday gift. I must've lost my palate for the stuff, cause my instinct when I take a sip is to make the face my daughter makes when she takes a bite of brussels sprouts. When I did drink more, the 12 year doublewood was my favorite
  11. Standard Friday night pizza for us. Half pepperoni for the kids, and weeknight leftovers for the parents (in this case buffalo chicken and broccoli)
  12. Got my first boat in January 2012. Lots of red drum and speckled trout in NC caught out of this thing. Just made a slight upgrade to handle the colder Chesapeake seasons.. By dumb luck it was 7 years to the day from buying the first one that I got the grady. I guess that's good luck This thing feels enormous compared to my 17' CC.
  13. I would think that you'd find more 19-20' center consoles available the further south you look. Even if you don't want to haul down to Florida, you might have good luck looking in the coastal carolinas.
  14. If you've got it narrowed down what you're looking for, just specific google searches can turn up boats on dealer lots that aren't advertised on the main sites as well. Craigslist cracks me up. Guys asking $45k for a boat, but can't be bothered to take 5 minutes to sweep up the leaves or beer cans in the pictures. I ruled out a ton of boats in my search just by how dirty they were in the ads.
  15. My income is generally 85% W2, and 15% side-hustle 1099. Gross was just about the same in '18 as '17. A bit less due to doing a bit less side work. I paid just shy of 50% less in federal taxes this year. Won't complain about that at all. The bigger standard and increased child tax credits were the main factors.
  16. I did mine on my trailer once. Horrible work. Got everything done except where the bunks are. My plan was to launch and retrieve off center on the trailer to paint those spots. 4 years later and the bunk area is still unpainted. Granted, I don't keep the boat in the water....I just painted for aesthetics to cover up existing bottom paint in bad shape. Boat heads to its new owner on Sunday, so I supposed I'll never get it done.
  17. Years ago when I tended bar and negronis were becoming popular, that was how Campari was first described to me. I thought it was god-awful at the time. Now I love it, and think it really does help my stomach after a big rich meal. I think the Cynar in the drunk uncle is pretty similar.
  18. Drunk Uncle looks interesting. Islay scotch, Cynar, and bianco vermouth at 2:1:1 or so. Haven't tried one, but I've been drinking boulevardiers with higher end bourbon and it's delicious, and whisky snobs be d*mned. Those italian bitter digestifs are great in a post dinner cocktail when you inevitably overeat. Start with the cocktail, than just drink it neat in the same glass after that.
  19. Party one worked out great. Ended up getting my whole tenderloin from Wegman's (at a very reasonable $11.99/lb for choice) as there's no Costco nearby. Trimmed/tied, sous vide at 137 with a pre-sear and post-sear. Also did two chickens deboned and rolled with mushrooms/spinach/Gruyere, which were roasted over carrots. This was probably the 9th and 10th chicken I've deboned for gallotine. Still takes me 4-6x as long as Jacques Pepin, but I'm slowly getting the hang of it. Had both a Gorgonzola cream sauce along with brown sauce made from the sous vide bag drippings, some port wine, and a demi glace I made earlier in the week with beef bones. Most people mixed it up and put the gorganzola on the chicken and demi on the beef, but whatever...both tasted good with either. I was a cocktail or three in by the time everything was on the table and didn't take any pictures. c'est la vie. Trial run of the Gorgonzola sauce the week earlier was fantastic. During the party, I started the cream too late so it hadn't reduced a much as I wanted, so I just dumped some before melting the cheese. And I forgot to bring the parsley.
  20. Throwing two dinner parties towards the end of this month. One is with my buddies, where I'm getting dry-aged prime NY strips to sous-vide and quick sear outside over charcoal. The weekend prior to that it's with my wife's friends, and not everyone is a red-meat eater, so my plan is to roast both a chateaubriand and a chicken ballotine or two. My question is this: I can order USDA prime chateaubriands from some online purveyors in the range of $300 for 4-5 lbs. Or I could grab a whole tenderloin from Costco (probably choice) for 1/2 that $, and trim it myself. I expect an upgrade with strips and ribeyes getting the prime with the extra marbling. But for filet, that's pretty much fat free anyway, is there any point to upgrading to prime?
  21. Bill Burr, Chris Porter, John Mulaney, Louis CK, Tom Segura, Jim Jefferies, Anthony Jeselnik, Trevor Noah (the S. African kid).... All funny modern comedians. The comedians back in the day were more well known because you old farts had like 6 total options of entertainment, versus the tons of outlets and content providers these days. I could be wrong though; people who gripe and moan all day about politics seem like a knee-slapping , good-humored bunch, so maybe your opinions that comedy is dead are more astute than mine.
  22. Two Fat Ladies on BBC was always entertaining as well, more for the banter than the food.
  23. I like Simply Ming on PBS. Him and a guest chef each prepare the same main ingredient. No 3 judge panels, no tattoos and ear gauged young chefs "proving they belong", no fondant covered cake monstrosities like Food network has become. Just chefs talking techniques and making good food.
  24. Pretty sure everyone hates the Pats because they keep getting caught cheating, their QB wears Uggs and fedoras in public, and they're in a bag-of-sh*t division that keeps playing musical chairs with idiots like Rex Ryan, Adam Gase and Todd Bowles, essentially spotting NE 5-6 wins, a bye and homefield virtually every season. Or who knows....maybe it's just respect.
  25. Division rivals in both the championship games would be awesome. KC/SD and PHI/DAL. Although, it wouldn't surprise me if all 4 of those teams are eliminated by Monday.