FS Digest wrote:
I'm looking to buy a boat and my car's tow capacity is 2000lbs. A guy at work wants to cut me a good deal on a 1979 aluminum Monark bass boat with trailer, 75hp motor, and new trolling motor. But I'm worried I won't be able to tow it. It's carpeted with two live wells if that helps.
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by specopsjuno
Hook it up and take it to the scales at any truck stop. That'll give you the exact weight and you can figure it wet or dry- with or without and fuel or water. But honestly, what you describe here should be well within your towing limits. And if you are only towing short distances to fish for the day, as opposed to hauling cross country for example, your limit can be "upped" by quite a bit.
I think you are doing what is right, what you ought to be doing. Since joining in the dialogue here, I noticed that a few of the old timer, all timer regulars pretty much control what goes on. That's a shame because it does severely limit what people are willing to share. Shaming a person for an honest post when there is nothing wrong with that post at all, or with the practice of that post is just silly. If I catch 100 fish and safely release all but 5 of them, have a harmed anything, anyone, any fish? Nope. If you want an open forum it must be just that- not a pounce-on-anyone who posts something other than what you think is ok. There are days wen I love this forum and days when I think why bother!
Tides4Fishing.com It is EXCELLENT!
Tides4Fishing.com It is EXCELLENT!
The dehydrator will work. Watch your temperature if you have one that can control that- too warm and your celery will dry brown instead of green- not that that will change anything other than the color. I just like the green I guess. I have never been a chef per se although we did own a B&B that we built on the island of Roatan Honduras for 5 years and my wife and I did prepare whatever meals guests requested. We just both love to cook. And I really like making all kinds of bread! Fish and a loaf of bread- age old combo! Still works today....
no, we simply hang it upside down in the barn or garage until dry, then put it in a food processor for powdering
On a side note: cutting celery is terrific. It is a perennial, so each year I cut it down, dry it, and powderize it- bet spice ever!
Here are the ingredients- adjust per size of fish: salmon (any kind is good like this), olive oil, sea salt, pepper,lemon-thinly sliced, sprigs fresh dill, parsely, garlic. I also use "cutting celery" which I grow- you won't find it in a store- looks like flat leaf parsley but tastes like concentrated celery stalk, an easy to grow perennial. Baking on tinfoil lines baking sheet coated with olive oil. Preheat oven to 425. Dry fish inside and out. Salt and pepper inside and out to taste. Stuff fish with lemon, dill, parsley, celery, thin slices of garlic, then tie with cotton string. Drizzle with olive oil. Roast 20-30 minutes-internal temp 130 ( i do mine more like 140-150.) Switch over to broil and do another 3 -5 minutes-to crisp the top skin, BUT WATCH IT CAREFULLY at this point. ENJOY!
Nope. We're talking about a hole!
If you fish with a friend in the friend's favorite fishing hole, you don't share that- a matter of honor I have observed since I was young- a long time ago :-)
not my intention- just really happy from a super great day on the water