What’s on the menu!

st thomas · 05-10-2021, 05:05 PM

Originally Posted by The Dude

SCREW YOU!!!!!!
Man I’ve been itching to go there all my life. Almost went a couple months back. I take the boat out for an hour or two regularly and have been getting 10-15 bass every afternoon but they are tiny, I’m talking 8-10 inches tiny. I did catch three that were in the 3-4lb range but I’m ready for some monsters.
Gorgeous fish fry you have there.

We rent on the lake yearly, don’t want to come home .

Sent from my iPhone using Tapatalk

AsylumGuido · 05-10-2021, 05:38 PM

Originally Posted by The Dude

SCREW YOU!!!!!!
Man I’ve been itching to go there all my life. Almost went a couple months back. I take the boat out for an hour or two regularly and have been getting 10-15 bass every afternoon but they are tiny, I’m talking 8-10 inches tiny. I did catch three that were in the 3-4lb range but I’m ready for some monsters.
Gorgeous fish fry you have there.

Dad and I used to go fishing on Toledo all the time when I was growing up. We'd fill a cooler full of bream and crappie. I did catch my two biggest bass ever there when staying at my dad's friend's camp on back-to-back casts ... last cast of the night and first cast of the next morning in exactly the same spot. One was 7 lb 6 oz and the other was 7 lb 9 oz.

st thomas · 05-10-2021, 06:02 PM

Originally Posted by AsylumGuido

Dad and I used to go fishing on Toledo all the time when I was growing up. We'd fill a cooler full of bream and crappie. I did catch my two biggest bass ever there when staying at my dad's friend's camp on back-to-back casts ... last cast of the night and first cast of the next morning in exactly the same spot. One was 7 lb 6 oz and the other was 7 lb 9 oz.

We got a lot of wind last week so it was slow on bass, AG we made a living on the crappie at night though

Sent from my iPhone using Tapatalk

AsylumGuido · 05-10-2021, 06:27 PM

Originally Posted by st thomas

We got a lot of wind last week so it was slow on bass, AG we made a living on the crappie at night though

Sent from my iPhone using Tapatalk

We used to fish Toledo using an old roadmap made before the lake was formed. That's how we'd get back to the hot beds we found. All the trees were still in place back then. It was a forest in a lake with roadways. This was over 50 years ago, of course.

st thomas · 05-10-2021, 07:25 PM

Originally Posted by AsylumGuido

We used to fish Toledo using an old roadmap made before the lake was formed. That's how we'd get back to the hot beds we found. All the trees were still in place back then. It was a forest in a lake with roadways. This was over 50 years ago, of course.

Yes I know where a few are to, and a grave yard under water spooky

Sent from my iPhone using Tapatalk

The Dude · 05-10-2021, 10:57 PM

How the hell do you attach pictures here.

jeanpierre · 05-11-2021, 12:47 AM

Originally Posted by Boston Saint

Just got some test results back. I gotta find some cholesterol friendly recipes. Lemme know what anyone has please! Oysters look promising, but shrimp, Steak, sausage, and lobster are frowned on.

Boston, it seemed forever my cholesterol was high; Doc nearly killed me once leaving me on Bayer's recalled Baycol...

Even in my 20s/30s when I was in terrific shape, always had that battle with cholesterol being morbidly high...

SO, I really took the time to educate myself re: fats, HDL, LDL, Trans fats. and here were some of the life-changing things that made a difference for me...

Eliminate/Greatly Reduce Soda Consumption, especially those with artificial sweetners - daily they're still not good for you...
Start consuming high density lipids; I eat a lot of honey roasted sunflower seeds, use extra virgin light olive oil or avocado oil...
While I like spicy food, don't like pungent jalepenos, but I do eat a lot of avocados in salads, soups, or in pasta; avocados are cholesterol reducers...
Organic Peanut Butter, even Org PB Cookies (in moderation); ever take tape to reduce adhesive glue from CD/DVD cases? That's how HDL can clear up LDL, Cholesterol...

Don't forget about your fibre as well...
Find Fruits and Vegetables you really like and double up; Sweet Peas worked wonders for me...
Another thing getting back to sugar, is I now use Demara or Turbinado (Sugar in the Raw); still has some fibre bound to it and is great with Sweet Potatoes...

So while I knew I was going to have a personal struggle reducing caloric intake, I basically substituted things that had high density lipids and fibre that I really enjoy...

Voila', I've been in the normal range (cholesterol) ever since...

jeanpierre · 05-11-2021, 01:25 AM

Don't know about y'all, but while I love many seasonings, the preservatives in them cause me problems on a host of levels...

Often I found out what's in them and just buy those seasonings and learn to make my own blend...

While I normally only season steaks with Sea Salt and Milled Black Pepper, lately, I've taken Economy Ribeye to another level with a Carne Asada blend...

1 Tbsp Sea Salt (Course)
1 Tbsp Black Pepper (Milled)
1 Lime (Zest Only)
1 Lemon (Zest Only)
1 Orange (Zest Only) *Optional
1 Tbsp Chili Powder
2 Tbsp Garlic (4 Cloves Minced)
1 Tbsp Cumin (Ground)
2 Tbsp Cilantro (Ground Coriander Seed)
1 tsp Paprika (Smoked/Spanish)
1 tsp Oregano (Dried)

Now, while many Carne Asada recipes or for a wet marinade, I prefer the dry rub method as more seasoning seems to get absorb into the filet...

Take the seasonings and ground them in a Mortar and Pestle; rub them into your (Ribeye) at least 1-1/2 hrs before grilling (longer, better); really massage the rub into them...

Now I allow my meat, Sean, to come to room temp, if I've refrigerated for a longer time with rub, at least 1/2 hour before grilling...

Now depending on whether you Sear & Grill (Before) or do a Reverse Sear (After), when you do use oil, lightly coat with

2 Tbsp Avocado Oil
2 Tbsp LOL Olive Oil and Sea Salt Blend

And if you already don't know, once you've cooked your steak to desired temp, always let it rest about 10~15 minutes before eating...

Thank me later...

st thomas · 05-11-2021, 04:41 AM

Originally Posted by The Dude

How the hell do you attach pictures here.

U did nice pics

Sent from my iPhone using Tapatalk

Boston Saint · 05-11-2021, 07:06 AM

Originally Posted by jeanpierre

Don't know about y'all, but while I love many seasonings, the preservatives in them cause me problems on a host of levels...

Often I found out what's in them and just buy those seasonings and learn to make my own blend...

While I normally only season steaks with Sea Salt and Milled Black Pepper, lately, I've taken Economy Ribeye to another level with a Carne Asada blend...

1 Tbsp Sea Salt (Course)

1 Tbsp Black Pepper (Milled)

1 Lime (Zest Only)

1 Lemon (Zest Only)

1 Orange (Zest Only) *Optional

1 Tbsp Chili Powder

2 Tbsp Garlic (4 Cloves Minced)

1 Tbsp Cumin (Ground)

2 Tbsp Cilantro (Ground Coriander Seed)

1 tsp Paprika (Smoked/Spanish)

1 tsp Oregano (Dried)

Now, while many Carne Asada recipes or for a wet marinade, I prefer the dry rub method as more seasoning seems to get absorb into the filet...

Take the seasonings and ground them in a Mortar and Pestle; rub them into your (Ribeye) at least 1-1/2 hrs before grilling (longer, better); really massage the rub into them...

Now I allow my meat, Sean, to come to room temp, if I've refrigerated for a longer time with rub, at least 1/2 hour before grilling...

Now depending on whether you Sear & Grill (Before) or do a Reverse Sear (After), when you do use oil, lightly coat with

2 Tbsp Avocado Oil

2 Tbsp LOL Olive Oil and Sea Salt Blend

And if you already don't know, once you've cooked your steak to desired temp, always let it rest about 10~15 minutes before eating...

Thank me later...

Thanks JP. I Appreciate the help and support and I’ll use your tips. Along with these, my main enemy is beer. I got way too comfy sitting on my ass and drinking freely during harsh winters here and the COVID shutdown. It also goes back to my California time when my boss had no problems with the two drink lunch theory. It’s made me about 50 LBs overweight.

05-10-2021, 05:05 PM	#81
st thomas Site Donor 2018 Join Date: Dec 2009 Location: lafayette Posts: 7,753	Re: What’s on the menu! Originally Posted by The Dude SCREW YOU!!!!!! Man I’ve been itching to go there all my life. Almost went a couple months back. I take the boat out for an hour or two regularly and have been getting 10-15 bass every afternoon but they are tiny, I’m talking 8-10 inches tiny. I did catch three that were in the 3-4lb range but I’m ready for some monsters. Gorgeous fish fry you have there. We rent on the lake yearly, don’t want to come home . Sent from my iPhone using Tapatalk SmashMouth and jeanpierre like this.

05-10-2021, 05:38 PM	#82
AsylumGuido 10000 POST CLUB Join Date: Sep 2007 Location: Bossier City, LA Posts: 26,274	Re: What’s on the menu! Originally Posted by The Dude SCREW YOU!!!!!! Man I’ve been itching to go there all my life. Almost went a couple months back. I take the boat out for an hour or two regularly and have been getting 10-15 bass every afternoon but they are tiny, I’m talking 8-10 inches tiny. I did catch three that were in the 3-4lb range but I’m ready for some monsters. Gorgeous fish fry you have there. Dad and I used to go fishing on Toledo all the time when I was growing up. We'd fill a cooler full of bream and crappie. I did catch my two biggest bass ever there when staying at my dad's friend's camp on back-to-back casts ... last cast of the night and first cast of the next morning in exactly the same spot. One was 7 lb 6 oz and the other was 7 lb 9 oz. st thomas likes this.

05-10-2021, 06:02 PM	#83
st thomas Site Donor 2018 Join Date: Dec 2009 Location: lafayette Posts: 7,753	Re: What’s on the menu! Originally Posted by AsylumGuido Dad and I used to go fishing on Toledo all the time when I was growing up. We'd fill a cooler full of bream and crappie. I did catch my two biggest bass ever there when staying at my dad's friend's camp on back-to-back casts ... last cast of the night and first cast of the next morning in exactly the same spot. One was 7 lb 6 oz and the other was 7 lb 9 oz. We got a lot of wind last week so it was slow on bass, AG we made a living on the crappie at night though Sent from my iPhone using Tapatalk AsylumGuido, SmashMouth and K Major like this.

05-10-2021, 06:27 PM	#84
AsylumGuido 10000 POST CLUB Join Date: Sep 2007 Location: Bossier City, LA Posts: 26,274	Re: What’s on the menu! Originally Posted by st thomas We got a lot of wind last week so it was slow on bass, AG we made a living on the crappie at night though Sent from my iPhone using Tapatalk We used to fish Toledo using an old roadmap made before the lake was formed. That's how we'd get back to the hot beds we found. All the trees were still in place back then. It was a forest in a lake with roadways. This was over 50 years ago, of course. st thomas and K Major like this.

05-10-2021, 07:25 PM	#85
st thomas Site Donor 2018 Join Date: Dec 2009 Location: lafayette Posts: 7,753	Re: What’s on the menu! Originally Posted by AsylumGuido We used to fish Toledo using an old roadmap made before the lake was formed. That's how we'd get back to the hot beds we found. All the trees were still in place back then. It was a forest in a lake with roadways. This was over 50 years ago, of course. Yes I know where a few are to, and a grave yard under water spooky Sent from my iPhone using Tapatalk

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05-10-2021, 10:57 PM	#86
The Dude 5000 POSTS! + Join Date: Jul 2011 Posts: 9,050	Re: What’s on the menu! How the hell do you attach pictures here. Attached Thumbnails st thomas likes this.
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05-11-2021, 12:47 AM	#87
jeanpierre Site Donor 2018 Join Date: Mar 2008 Location: Thibodaux Posts: 43,543 Blog Entries: 39	Re: What’s on the menu! Originally Posted by Boston Saint Just got some test results back. I gotta find some cholesterol friendly recipes. Lemme know what anyone has please! Oysters look promising, but shrimp, Steak, sausage, and lobster are frowned on. Boston, it seemed forever my cholesterol was high; Doc nearly killed me once leaving me on Bayer's recalled Baycol... Even in my 20s/30s when I was in terrific shape, always had that battle with cholesterol being morbidly high... SO, I really took the time to educate myself re: fats, HDL, LDL, Trans fats. and here were some of the life-changing things that made a difference for me... Eliminate/Greatly Reduce Soda Consumption, especially those with artificial sweetners - daily they're still not good for you... Start consuming high density lipids; I eat a lot of honey roasted sunflower seeds, use extra virgin light olive oil or avocado oil... While I like spicy food, don't like pungent jalepenos, but I do eat a lot of avocados in salads, soups, or in pasta; avocados are cholesterol reducers... Organic Peanut Butter, even Org PB Cookies (in moderation); ever take tape to reduce adhesive glue from CD/DVD cases? That's how HDL can clear up LDL, Cholesterol... Don't forget about your fibre as well... Find Fruits and Vegetables you really like and double up; Sweet Peas worked wonders for me... Another thing getting back to sugar, is I now use Demara or Turbinado (Sugar in the Raw); still has some fibre bound to it and is great with Sweet Potatoes... So while I knew I was going to have a personal struggle reducing caloric intake, I basically substituted things that had high density lipids and fibre that I really enjoy... Voila', I've been in the normal range (cholesterol) ever since... Boston Saint likes this.
	It's not that my way is the right way, I just make the right way my way...

05-11-2021, 01:25 AM	#88
jeanpierre Site Donor 2018 Join Date: Mar 2008 Location: Thibodaux Posts: 43,543 Blog Entries: 39	Re: What’s on the menu! Don't know about y'all, but while I love many seasonings, the preservatives in them cause me problems on a host of levels... Often I found out what's in them and just buy those seasonings and learn to make my own blend... While I normally only season steaks with Sea Salt and Milled Black Pepper, lately, I've taken Economy Ribeye to another level with a Carne Asada blend... 1 Tbsp Sea Salt (Course) 1 Tbsp Black Pepper (Milled) 1 Lime (Zest Only) 1 Lemon (Zest Only) *1 Orange (Zest Only) Optional 1 Tbsp Chili Powder 2 Tbsp Garlic (4 Cloves Minced) 1 Tbsp Cumin (Ground) 2 Tbsp Cilantro (Ground Coriander Seed) 1 tsp Paprika (Smoked/Spanish) 1 tsp Oregano (Dried) Now, while many Carne Asada recipes or for a wet marinade, I prefer the dry rub method as more seasoning seems to get absorb into the filet... Take the seasonings and ground them in a Mortar and Pestle; rub them into your (Ribeye) at least 1-1/2 hrs before grilling (longer, better); really massage the rub into them... Now I allow my meat, Sean, to come to room temp, if I've refrigerated for a longer time with rub, at least 1/2 hour before grilling... Now depending on whether you Sear & Grill (Before) or do a Reverse Sear (After), when you do use oil, lightly coat with 2 Tbsp Avocado Oil 2 Tbsp LOL Olive Oil and Sea Salt Blend** And if you already don't know, once you've cooked your steak to desired temp, always let it rest about 10~15 minutes before eating... Thank me later... st thomas, K Major and Boston Saint like this.
	It's not that my way is the right way, I just make the right way my way...

05-11-2021, 04:41 AM	#89
st thomas Site Donor 2018 Join Date: Dec 2009 Location: lafayette Posts: 7,753	Re: What’s on the menu! Originally Posted by The Dude How the hell do you attach pictures here. U did nice pics Sent from my iPhone using Tapatalk

05-11-2021, 07:06 AM	#90
Boston Saint 5000 POSTS! + Join Date: Nov 2020 Location: Massachusetts Posts: 5,137	Re: What’s on the menu! Originally Posted by jeanpierre Don't know about y'all, but while I love many seasonings, the preservatives in them cause me problems on a host of levels... Often I found out what's in them and just buy those seasonings and learn to make my own blend... While I normally only season steaks with Sea Salt and Milled Black Pepper, lately, I've taken Economy Ribeye to another level with a Carne Asada blend... 1 Tbsp Sea Salt (Course) 1 Tbsp Black Pepper (Milled) 1 Lime (Zest Only) 1 Lemon (Zest Only) *1 Orange (Zest Only) Optional 1 Tbsp Chili Powder 2 Tbsp Garlic (4 Cloves Minced) 1 Tbsp Cumin (Ground) 2 Tbsp Cilantro (Ground Coriander Seed) 1 tsp Paprika (Smoked/Spanish) 1 tsp Oregano (Dried) Now, while many Carne Asada recipes or for a wet marinade, I prefer the dry rub method as more seasoning seems to get absorb into the filet... Take the seasonings and ground them in a Mortar and Pestle; rub them into your (Ribeye) at least 1-1/2 hrs before grilling (longer, better); really massage the rub into them... Now I allow my meat, Sean, to come to room temp, if I've refrigerated for a longer time with rub, at least 1/2 hour before grilling... Now depending on whether you Sear & Grill (Before) or do a Reverse Sear (After), when you do use oil, lightly coat with 2 Tbsp Avocado Oil 2 Tbsp LOL Olive Oil and Sea Salt Blend** And if you already don't know, once you've cooked your steak to desired temp, always let it rest about 10~15 minutes before eating... Thank me later... Thanks JP. I Appreciate the help and support and I’ll use your tips. Along with these, my main enemy is beer. I got way too comfy sitting on my ass and drinking freely during harsh winters here and the COVID shutdown. It also goes back to my California time when my boss had no problems with the two drink lunch theory. It’s made me about 50 LBs overweight. jeanpierre, st thomas and K Major like this.