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  1. guywhofishes

    Self driving farm equipment

    worked for old Ukrainian couple - former dirt farmers with oil money lunch sucked… they’d bring me a warm jug of water and an egg sandwich - no condiments - fried egg between two slices of bread somehow it sufficed though - ha ha
  2. guywhofishes

    Self driving farm equipment

    some of the most boring yet glorious days of my youth
  3. guywhofishes

    Trash fish silver lining

    Canned sucker is as good or better than tuna for making “salad” (mixed with mayo or whatever)
  4. guywhofishes

    Cabin fever...

    Last night’s threads suggest the season is upon us. 😜
  5. guywhofishes

    Contemplating a shop build

  6. 1706223392970.png

    1706223392970.png

    • guywhofishes
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  7. guywhofishes

    Back Straps

    Post pics if you do. :geek:
  8. guywhofishes

    Back Straps

    Yes - crucial IMO. That said - I don't think a last second char develops the umami that a traditional char does. I suspect that as the juices come out of the meat over the longer duration traditional grilling they get concentrated/condensed while charring and form a yummy coating. Like the...
  9. guywhofishes

    Back Straps

    Agreed. But you can crisp it in place - you heathen. ;) https://www.foodnetwork.com/videos/culinary-torch-song-0165977?soc=sharepin
  10. guywhofishes

    Fargo outdoor stores

    Same - hate going there when they're busy - but sometimes it's just a necessary evil. Blech.
  11. guywhofishes

    Fargo outdoor stores

    Trump would never lie. You take that back.
  12. guywhofishes

    Getting a little close..

    Three Bears?
  13. guywhofishes

    Dog's that stare.

    Royce stares routinely. When acknowledged that he wants something and questioned about it he glances toward what he wants (with eyes only.) "Outside??" will get a quick glance toward the door. "Hungry?" gets a glance toward his dish. As soon as he does acknowledge we move towards what we...
  14. guywhofishes

    Back Straps

    I've been sous videing for about 15 years. Started out with a piece of lab equipment (water bath). Ha ha. I've found that I maybe enjoy chewier meat than your average carnivore. I've just never gotten to the point where it becomes a habit to use sous vide... most grilled/fried/roasted meat we...
  15. guywhofishes

    Getting a little close..

  16. 1706110918096.png

    1706110918096.png

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  17. guywhofishes

    Cabin fever...

    I'm worried about bushes and trees getting fooled into an early false start. Maples or honeyberries for instance. Ugh.
  18. guywhofishes

    Fargo outdoor stores

    Pretty much. Runnings in Moorhead gets an honorable mention - but sales/deals are RARE there.
  19. guywhofishes

    Back Straps

    For those that want the meat perfectly pink and don't have the skill/desire to learn their way around meats. These devices have their place. I have one but don't use it as much as some of my family members. My Mom loves hers and relies on it for "perfect" tender steaks - every time...
  20. guywhofishes

    Back Straps

    Did I mention the fruit/wine reduction obviously enough? If not, DO IT. Use plum, red currant, honeyberry or similar "tart" fruit jam/jelly. again... make a fruit/red wine (or red port) reduction for your wild game one of a zillion examples...

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