Bugs!!
 

Went fishing on the "Mayfly" River this evening. I saw:


Mayflies- A least 5 species including a few Sulphurs, "Mahoganys"
(#16), #12 gray somethings, #18 greenish yellow goobers (E. Needhami?)
and a some Light Cahills. A half hour before sunset they were either
hatching, laying eggs, screwing, loitering and doing whatever else a
mayfly can possibly do.

Caddis- Little gray ones that almost covered the water, swarming
everywhere, bigger tan ones bouncing up and down off the water like
rubber balls and even bigger gray ones that were lurking in the bushes
and would emerge, muttering, when disturbed.

Stoneflies- # 12 Olive ones, laying eggs.

Craneflies- #14 Yellow Sallys, # 10 reddish brown dudes.

Midges- Lots and lots of midges.

And mosquitoes. And then more mosquitoes. And then lots more
mosquitoes. The most mosquitoes I've run into in years.


The water was up at least a foot and moving fast!! Visibility only
fair. The water temp when I got there was 68.9 degrees!! Almost left
but saw a rise at the end of the pool I was standing in. Drifted a
Pass Lake over it and caught him. 10" brookie. Wound up catching 10 or
so total. Only one was caught casting "blind" and on a sunken fly. The
rest were seen rising and cast to. All fell to dries. Probably ended
up catching the most on a #16 Adams but they weren't being picky. I
think most fish weren't feeding on top, the high water was keeping
them down and well fed. All the fish brought to hand were fat.

As soon as the sun left the water the water temp dropped to 67.3
(guess who got a new digital thermometer). When I left it was down
another degree but the air temp was even lower (62.5) and there was
steam rising from the water.

Lots and lots of bugs. I have a feeling if the water hadn't been so
high it would have been an impossibly frantic surface feeding frenzy.
Every fish could have had his own personal bug species.

I've got to go find the pasta server now and scratch my back.

g.c.

George Cleveland wrote:

I've got to go find the pasta server now and scratch my back.

That sounded like one hulluva fine day on the water.

--
Cut "to the chase" for my email address.

George Cleveland wrote:
Went fishing on the "Mayfly" River this evening. I saw:

Mayflies-
Caddis-
Stoneflies-
Craneflies-
Midges-
And mosquitoes. And then more mosquitoes. And then lots more
mosquitoes. The most mosquitoes I've run into in years.

Sweet. Well, except for the mosquito part. Send some of those hatches
over our way.
--
TL,
Tim
------------------------
http://css.sbcma.com/timj

"George Cleveland" wrote

.. I have a feeling if the water hadn't been so
high it would have been an impossibly frantic surface feeding frenzy.
Every fish could have had his own personal bug species.

I've got to go find the pasta server now and scratch my back.

great, great line. have you ever thought of a guest appearance on "the
prarie home companion"?

four of my buddies (three lawyers) won on air recognition a few weeks
back from garrison hizzownself as a result of their trip from the old north
state to some godforsaken little town in south dakota to provide authentic
carolina barbeque for the cast and guests of the production. they pulled
their own pig cooking trailer all the way there and back.
they call themselves "the pigmasters", and conduct this aberrant
behavior as a "hobby"...

yfitons
wayno (not everyone in tons is as squared away as i am)

Wayne Harrison wrote:
"they pulled
their own pig cooking trailer all the way there and back.
they call themselves "the pigmasters", and conduct this aberrant
behavior as a "hobby"...


For those of us in the midwest who consider a good ole low country bbq
culinary heaven, I would consider such aberrant behavior as proof that
there is a God. Bless these culinary missionaries for doing the Lord's
work.

On 7 Jun 2005 10:03:14 -0700, "Wayne Knight" wrote:



Wayne Harrison wrote:
"they pulled
their own pig cooking trailer all the way there and back.
they call themselves "the pigmasters", and conduct this aberrant
behavior as a "hobby"...


For those of us in the midwest who consider a good ole low country bbq
culinary heaven,

I had a lot of great barbeque when I lived in the Midwest. The biggest
disappointment for me after moving to the SE is what passes for barbeque down
here - so you are welcome to my share. g
--
Charlie...
http://www.chocphoto.com

Charlie Choc wrote:

I had a lot of great barbeque when I lived in the Midwest. The biggest
disappointment for me after moving to the SE is what passes for barbeque down
here - so you are welcome to my share. g


I never got off much on beef as BBQ fodder as in Texas or often what I
had in Kansas except that it beats what passes as BBQ in New England.

There was a low country BbQ place on Roswell Rd in Sandy Springs which
I considered the best in Atlanta (and I tried most of them) but I think
it closed before I left town. There's a hole in the wall joint at
Ashford Dunwoody and Peachtree Dunwoody that was pretty good and still
there last year. Everything else means a trip to coastal n&s carolina :(

For those of us in the midwest who consider a good ole low country bbq
culinary heaven,

I had a lot of great barbeque when I lived in the Midwest. The biggest
disappointment for me after moving to the SE is what passes for barbeque
down
here - so you are welcome to my share. g

http://www.uncleearnies.com/

This is the guy that catered my retirement reception when I left the
military. MMmmmmm! Awesome.

--
Frank Reid
Euthenize to respond

On 7 Jun 2005 10:41:13 -0700, "Wayne Knight" wrote:

Everything else means a trip to coastal n&s carolina :(

The closest I've had to good was in Savannah, it was basically eating at picnic
tables it what was probably the cook's back yard. R&S in Wichita has the best
I've tasted, but I've had some good stuff in Texas, et al, too.
--
Charlie...
http://www.chocphoto.com

Wayne Knight wrote:

. . . it beats what passes as BBQ in New England.

New England has good pot roast, stew, pizza, Italian, desserts, and
chicken wings. Everything else is highly suspect, and not just of being
good, but of being called "food". But that's never stopped me from
eating. . .
--
TL,
Tim
------------------------
http://css.sbcma.com/timj

On Tue, 7 Jun 2005 14:14:32 -0400, "Tim J."
wrote:

Wayne Knight wrote:

. . . it beats what passes as BBQ in New England.

New England has good pot roast, stew, pizza, Italian, desserts, and
chicken wings. Everything else is highly suspect, and not just of being
good, but of being called "food". But that's never stopped me from
eating. . .
No more lobsters? Who the hell took all the lobsters!



g.c.

I know I sure don't have 'em.

George Cleveland wrote:
On Tue, 7 Jun 2005 14:14:32 -0400, "Tim J."
wrote:

Wayne Knight wrote:

. . . it beats what passes as BBQ in New England.

New England has good pot roast, stew, pizza, Italian, desserts, and
chicken wings. Everything else is highly suspect, and not just of
being good, but of being called "food". But that's never stopped me
from eating. . .

No more lobsters? Who the hell took all the lobsters!

Silly me - the seafood in general is good.
--
TL,
Tim
------------------------
http://css.sbcma.com/timj

Tim J. wrote:
No more lobsters? Who the hell took all the lobsters!

Silly me - the seafood in general is good.

Yeah, the cod and lobsters are great, but you couldn't pay me enough to make
me eat a local clam or scallop for the next couple of months. Curse you Red
Tide! Curse you!
--
Stan Gula
http://gula.org/roffswaps

Tim J. wrote:

New England has good pot roast, stew, pizza, Italian, desserts, and
chicken wings. Everything else is highly suspect, and not just of being
good, but of being called "food". But that's never stopped me from
eating. . .

All I said was New England did not have good BBQ, somehow I managed to
gain weight there too!

From my brief time in Southern New Hampshire, being invited to a "BBQ"
and getting served burgers and hot dogs and from visiting that famous
New Hampshire landmark, the Yankee Pig which advertised southern pork
bbq "up north". What I got was sliced ham covered in heinz bbq sauce.
:(

Pot Roast maybe, pizza lots of that, good italian but you forgot those
steroidal crawfish thangs they catch off the coast of Maine.

Wayne Knight wrote:
Tim J. wrote:

New England has good pot roast, stew, pizza, Italian, desserts, and
chicken wings. Everything else is highly suspect, and not just of
being good, but of being called "food". But that's never stopped me
from eating. . .

All I said was New England did not have good BBQ, somehow I managed to
gain weight there too!

From my brief time in Southern New Hampshire, being invited to a "BBQ"
and getting served burgers and hot dogs and from visiting that famous
New Hampshire landmark, the Yankee Pig which advertised southern pork
bbq "up north". What I got was sliced ham covered in heinz bbq sauce.
:(

I've found that, in many parts of this country, BBQ is an event and not
a food as it is in the South. Invite a true Southerner over for a BBQ
and serve them burgers and the results could be damaging.

""Well, you do that," my friend's dad said, "and if nothing real bad
happens to you, you'll know you did the right thing." Southerners often
speak indirectly. It's helpful later on in court." -- Charlie Reese
--
TL,
Tim
------------------------
http://css.sbcma.com/timj

On Wed, 8 Jun 2005, Tim J. wrote:

I've found that, in many parts of this country, BBQ is an event and not
a food as it is in the South. Invite a true Southerner over for a BBQ
and serve them burgers and the results could be damaging.

Growing up in NYC in the 1970's our family would go to the beach and
nearby state parks and cook up Koreans-style ribs (*kalbi*). We'd
inevitably get people wandering over offering to exchange their hot dogs
and burgers for what we were cooking up. We tried hard not to laugh.

Mu

Mu Young Lee wrote:

Growing up in NYC in the 1970's our family would go to the beach and
nearby state parks and cook up Koreans-style ribs (*kalbi*). We'd
inevitably get people wandering over offering to exchange their hot dogs
and burgers for what we were cooking up. We tried hard not to laugh.

Did they try your squid?

--
Cut "to the chase" for my email address.

"Stan Gula" wrote in
news:Ykmpe.1686$2H2.1556@trndny08:

Yeah, the cod and lobsters are great, but you couldn't pay me
enough to make me eat a local clam or scallop for the next couple
of months. Curse you Red Tide! Curse you!

Yip. Just got my very first clamming license and they shut it down ...

"Wayne Knight" wrote in
oups.com:


All I said was New England did not have good BBQ, somehow I
managed to gain weight there too!


There a place called Blue Ribbon (actually 2 in the metro-Boston area I
think) that does the best BBQ I've ever had. We frequently have
colleagues visit from down south who say it doesn't get much better.
Not challenging your point --- it's the exception that proves your
rule, after all. Damn, it's 5:30am and I could kill for a 1/3 slab of
their Memphis dry-rubbed ribs.

On Wed, 8 Jun 2005 23:31:00 -0400, Mu Young Lee wrote:

On Wed, 8 Jun 2005, Tim J. wrote:

I've found that, in many parts of this country, BBQ is an event and not
a food as it is in the South. Invite a true Southerner over for a BBQ
and serve them burgers and the results could be damaging.

Growing up in NYC in the 1970's our family would go to the beach and
nearby state parks and cook up Koreans-style ribs (*kalbi*). We'd
inevitably get people wandering over offering to exchange their hot dogs
and burgers for what we were cooking up. We tried hard not to laugh.

Mu,
Surely you're not going to drop this out here and let it sit like that are
you?
I mean really.............er........I wouldn't expect you to part with any
closely held family recipes but.......um......if you won't ...um....... how's
about at least reviewing the stuff at
http://www.cooks.com/rec/search/0,1-0,kalbi,FF.html
and giving a thumbs up or down on these. Anything that might be added - taken
away?

The last year the wife & I have been working our way through representative
Japanese & Thai recipes and are lining up Korean next and need
recommendations.
Your suggestions?
Perhaps you could make an authentic addition (with credits of course) to our
recipe book for our kids? Title to be - "The Greatest Recipes I Ever Stole".
Chuck derailed our progress into Asian cooking with his recent South of the
Border stuff but we're back on track after getting our digestive systems
settled down.G

Kiyu

GaryM wrote:

I could kill for a 1/3 slab of
their Memphis dry-rubbed ribs.

I can't speak for their ribs but I could kill you for mentioning them
;)

Right before I got ill, I had just bought a new smoker and a pickup
truck bed full of hickory and apple wood. No ribs and smoking anything
besides chicken and turkey (and I hate chicken and turkey) until I get
below 250, and alas, there's a hell of a long way to go before I use
it. :(

On Wed, 8 Jun 2005, rw wrote:

Mu Young Lee wrote:

Growing up in NYC in the 1970's our family would go to the beach and nearby
state parks and cook up Koreans-style ribs (*kalbi*). We'd inevitably get
people wandering over offering to exchange their hot dogs and burgers for
what we were cooking up. We tried hard not to laugh.

Did they try your squid?

It's cuttlefish. - Mu

On Thu, 9 Jun 2005, Kiyu wrote:

about at least reviewing the stuff at
http://www.cooks.com/rec/search/0,1-0,kalbi,FF.html
and giving a thumbs up or down on these. Anything that might be added - taken
away?

The first recipe is a good basic start. One thing that is not explained
on the web site is that you should ask your butcher to cut across the
ribs as in this photo

http://giacobe.net/beansbullets/pix/3kalbi2.JPG

I'd recommend adding a sprinkling of roasted sesame seeds. Also I like
scallions (green onions) cut at an angle or into slivers so that you
increase the amount of exposed/cut plant cells.

If you like the taste of onionn, a variation would be to puree a small
onion and throw that into the mix.

In the past I have also added a cup of Sprite or 7-Up if the meat needed a
little softening as well as a slightly sweeter marinade.

Mu

In article
d.umich.edu,
says...
Did they try your squid?

It's cuttlefish. - Mu


Perhaps you should ask a certain young man in Indy where
cuddling fish will get you.

Kevin

--
reply to:
kevin dot vang at minotstateu dot edu

On Fri, 10 Jun 2005 01:07:26 -0400, Mu Young Lee wrote:

On Thu, 9 Jun 2005, Kiyu wrote:

about at least reviewing the stuff at
http://www.cooks.com/rec/search/0,1-0,kalbi,FF.html
and giving a thumbs up or down on these. Anything that might be added - taken
away?

The first recipe is a good basic start. One thing that is not explained
on the web site is that you should ask your butcher to cut across the
ribs as in this photo

http://giacobe.net/beansbullets/pix/3kalbi2.JPG

Thanks Mu,
I saw some at the store cut very similar to that just the other day but hadn't
a clue why they did it. So there is a kalbi fan in the neighborhood.

Did they try your squid?

It's cuttlefish. - Mu


Perhaps you should ask a certain young man in Indy where
cuddling fish will get you.

Kevin

A true SPLORK VANG MU!!! Damn, should read this crap over my morning
coffee.

--
Frank Reid
Euthenize to respond

Mu Young Lee wrote:

On Wed, 8 Jun 2005, rw wrote:

Did they try your squid?


It's cuttlefish. - Mu

Sorry. I meant cephalopod. :-)

--
Cut "to the chase" for my email address.