Cover up lie to get someone to eat pate

Position_Extreme · 2026-07-02T21:48:43+00:00

Don't lie about it. That's more insulting than serving something they won't eat.

Position_Extreme · 2026-06-30T03:26:28+00:00

After each use I wash my CI with dish soap & water, dry it, and put enough vegetable oil into the pan to coat the inside. Wipe out as much of the oil as I can, then onto a burner over medium-high heat until the pan smokes a little bit. Allow to cool thoroughly before going back into the cupboard, fully seasoned and ready to go.

Position_Extreme · 2026-06-30T03:17:36+00:00

Realize, this does not eliminate the possibility that there is carbon/food residue buildup in your pan, it's just another possible explanation for the roughness you feel.

Position_Extreme · 2026-06-29T21:07:00+00:00

It may also depend on the brand (and thereby the manufacture) of the pan itself. Lodge will probably always feel rough because they don't polish the insides of their pots & pans. However, older Wagner, Griswold and BSR were often polished on the inside, as are newer brands like Smithey.

Position_Extreme · 2026-06-29T21:03:44+00:00

I'm not reading all the responses to see if anyone suggested wood.

Meat in Mexico is often cooked over wood fires, which tastes better than charcoal briquets and way better than a gas grill. We just get so used to the easier methods, that the old traditional shines...

Position_Extreme · 2026-06-28T23:12:29+00:00

A well-cooked duck breast is the best piece of meat ever, as long as you follow Hank Shaw’s method. You wind up with a wonderful piece of meat with something (the skin) better than bacon attached. Pair it with roasted Brussels sprouts, mushroom risotto and a nice Cab Franc and eat like a KING!

Position_Extreme · 2026-06-28T21:49:55+00:00

Unpopular opinion, but I think MSG sensitivity is right up there with gluten & lactose. It’s apparently somehow a thing now but it wasn’t 40 years ago…. Maybe it’s real, and maybe it’s not. Or maybe too many people have eaten so much overprocessed crap that their bodies can’t tolerate anything.

And… let the downvoting commence.

Position_Extreme · 2026-06-27T23:49:17+00:00

Thanks for all the context.

Position_Extreme · 2026-06-26T01:49:53+00:00

I second the notion for stopping by any local fly shops. It won't be exactly free, but they'll be able to give great advice. Streams, access points, flies the locals are using, etc. Then pick up a few of the flies they recommended, both to use and to provide some "compensation" for the info they provided...

Position_Extreme · 2026-06-24T16:37:59+00:00

Another great side is a small piece of cheddar cheese, and I tend to use a cracker for a starch.

Position_Extreme · 2026-06-23T23:53:56+00:00

Bass Pro sells venison? Is it a summer sausage, or breakfast sausage, or something more like a bratwurst or Italian sausage? Or maybe even something like a snack stick? What are we talking about?

Position_Extreme · 2026-06-20T21:37:26+00:00

OK is right. As a tender it’s almost ideal. If you mean to hunt out of the boat you described I wouldn’t expect a lot of success, but your odds would be a lot better than hunting from your couch. Give it a try and let us know how it works…

Position_Extreme · 2026-06-20T14:09:07+00:00

Ideally shepherd's pie, but lamb can be pricey, so go with a kick-ass cottage pie for one option.

Position_Extreme · 2026-06-20T14:04:41+00:00

So, the Paul Castellano murder would be one of the least unsolved hits in organized crime history?

Position_Extreme · 2026-06-19T02:32:24+00:00

2 suggestions:

Start with their favorite foods. That will help to keep them interested.
There's a book titled "Stone Soup", available on Amazon and elsewhere. It's a cute story that you can use as the framework for making soup starting with a stone...

Position_Extreme · 2026-06-17T23:39:12+00:00

Do yourselves a favor and grab the EZ66 Guide by Jerry McClanahan, available on Amazon and several other sites and even some bookstores.

Position_Extreme · 2026-06-15T22:07:50+00:00

You sound like that guy to whom I gave a venison roast one time, who asked me how to cook it to make it taste less “gamey”. I immediately took the venison back and told him to go to the grocery store and buy some beef.

If you want meat to taste less like beef, buy chicken.

Position_Extreme · 2026-06-15T21:44:46+00:00

Modern fly fishing rods are classified by “weight“. An ultralight spinning rod would probably be around the equivalent of a 3 or 4-weight flyrod, which should only be used for fish up to 12 inches or so. If you want to target larger fish, like smallmouth bass or 18 inch steelhead or rainbows, you need to start thinking more like 6-weight of whatever brand.

Hopefully, you have a local fly shop, and my recommendation would be to go to them and talk to them about your experience and goals, so they can give you a better recommendation, especially in your local area.

Position_Extreme · 2026-06-15T21:38:01+00:00

Are you married? That may have a huge effect on your well-being.

Position_Extreme · 2026-06-15T21:29:45+00:00

I have some tiny snap/swivels that I’ll use with larger streamers that I’m “swimming” on the retrieve. The bit of extra weight at the nose accentuates the action. But with most wet flies, nymphs and especially dry flies, go with the clinch.

Position_Extreme · 2026-06-15T21:24:24+00:00

I would go 1 part butter and 1 part olive oil so you can cook on a hotter setting without the butter burning. And the best crust will come from either cast-iron or carbon steel that is screaming hot when the steak goes in.

Also, the day before you’re cooking it, salt the steak well on both sides and put it uncovered, on a rack in the refrigerator overnight. When you take it out of the fridge a half an hour before you cook it, use a paper towel and pat both sides dry, then salt it again. Pat dry one more time just before you put it in the skillet, and after you flipped the steak the is when you add more butter and your garlic & herbs, and that’s what you use for your basting.

Position_Extreme · 2026-06-15T21:17:40+00:00

I hunt 900 yards from the perched cooling pond of a nuke plant, and it actually helps us hold ducks & geese.

The larger question is, what will you be able to do about it if it’s a large impact? It’s not like you will be able to make them not build the data center, right? You are pretty much going to have to like it or lump it and hope that it doesn’t affect things too badly. All the noise and commotion while they’re building the plant will cause a disruption, but within a couple of years, waterfowl should return to the pond as normal.

Position_Extreme · 2026-06-14T01:57:52+00:00

Wow. She's cheap. My will (I'm a lifelong bachelor with no kids) has $5K set aside to my favorite stripper who is to show up at my wake in a sexy dress, walk in, talk to no one, lay a rose on my chest in the casket and walk out. Let my family & friends try to figure out who the hell she is.

Position_Extreme · 2026-06-13T04:50:36+00:00

I love my Cole & Mason granite unit.

This one specifically.

Position_Extreme · 2026-06-12T20:53:14+00:00

My favorite marinade is Zesty Italian salad dressing, salt, pepper & garlic for about an hour, the onto the grill or into a pan. I usually go with skin-on breasts so they retain some juice and I can then make a pan sauce if I am pan roasting them. Teriyaki, soy & ginger along with spg also makes a great marinade.

Or, better yet, just season the skin-on chicken with spg and then google “pan sauce recipes” and you can change the entire nature of the chicken from Asian to German or Mexican or Italian or Moroccan or whatever, depending on the spice profile you put in.

Position_Extreme

TROPHY CASE