I did this thing called "Go to college"
But actually I think the last time I got less than an A on a test would be something like October of 1993...
I was getting my ass kicked in Physics my senior year and then my Lab Partner got a crush on a girl that he absolutely had to make his girlfriend one day...
And so we made a deal... He'd tutor me (And often leave his paper poorly covered within copying range) if I tutored him in the Charismatic Arts of bagging women...
Things probably worked out better for me on that deal than him... Considering that he didn't get the girl but I smoked my way through class with my feet up on a stool.
Afterwards he became a catholic priest... So I'm not sure if that means he was "Called" or if my dating tips just drove him there!
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Thread: Fitty's Angling Ramble 7.0
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12-28-2012, 02:35 PM #8416'4"
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"There are only two mistakes one can make along the road to truth: not going all the way, and not starting." The Buddha
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12-29-2012, 03:37 AM #842
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12-29-2012, 06:20 AM #843
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12-29-2012, 08:03 PM #844
Years ago I had a summer season like that... Every fishing or camping trip I took, had a storm as I was en route, or on day 1 of the trip.
One trick that I learned was that the first place that the lock jaw comes off is on the windward side of islands... Especially if that windward side had some kind of southern exposure.
The reasoning I figured on, aside from the obvious logic that it's been protected from the cold driving winds... The other piece of logic is that all of the main shoreline adjacent spots have run off, whether it's streams, or just running through the rocks to drain out. But an Island drains out and thus the water around it starts to warm up faster.
Don't get me wrong, I'm not saying that they're always biting on the windward side of an island. But when the Lockjaw starts coming off, that seems to be the earliest location where they start turning back on again.6'4"
258
"There are only two mistakes one can make along the road to truth: not going all the way, and not starting." The Buddha
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12-29-2012, 08:05 PM #845
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12-30-2012, 05:41 AM #846
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12-30-2012, 02:41 PM #847
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12-30-2012, 07:33 PM #848
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12-31-2012, 07:23 AM #849
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12-31-2012, 10:18 AM #850
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12-31-2012, 10:27 AM #851
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12-31-2012, 10:37 AM #852
I've been making my own bread for years. Just chowed down an entire loaf of Integrale yesterday.
Bread making is one of those things that is very simple in regards to ingredients, but procedure makes a big difference.
A couple of things to keep in mind...
When you first bring the ingredients together, leave the salt out. After the yeast blooms to an angry froth, mix everything but the salt together... Once it comes together so that it's thoroughly combined. Let it sit for 5 minutes to let the flour hydrate.
Then turn it out to knead... Sprinkle a little salt on half of it... Fold... Press together and knead... Sprinkle a little salt on half... Fold and press together...Rinse and repeat until the measured amount of salt is gone. Then knead to the "Window Test" or until it makes a ball without striations.
If you add the salt right at the stir you'll still get a fine enough bread, but the salt interupts the role of hydration in gluten formation early on... And Gluten is the structure that holds the bread together when the yeast rises... So you'll actually get 10-20% more rise by kneading the salt in, rather than mixing the salt in.
When it comes time for baking remember steam is your friend.
When I'm baking in any kind of loaf pan... Whether it's standard loaf, italian loaf of baguette... I put a sheet pan with some water under it during the bake... Which then steams nicely while it bakes... And the steam will give you a browner crispier crust.6'4"
258
"There are only two mistakes one can make along the road to truth: not going all the way, and not starting." The Buddha
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12-31-2012, 10:37 AM #853
I've been making my own bread for years. Just chowed down an entire loaf of Integrale yesterday.
Bread making is one of those things that is very simple in regards to ingredients, but procedure makes a big difference.
A couple of things to keep in mind...
When you first bring the ingredients together, leave the salt out. After the yeast blooms to an angry froth, mix everything but the salt together... Once it comes together so that it's thoroughly combined. Let it sit for 5 minutes to let the flour hydrate.
Then turn it out to knead... Sprinkle a little salt on half of it... Fold... Press together and knead... Sprinkle a little salt on half... Fold and press together...Rinse and repeat until the measured amount of salt is gone. Then knead to the "Window Test" or until it makes a ball without striations.
If you add the salt right at the stir you'll still get a fine enough bread, but the salt interupts the role of hydration in gluten formation early on... And Gluten is the structure that holds the bread together when the yeast rises... So you'll actually get 10-20% more rise by kneading the salt in, rather than mixing the salt in.
When it comes time for baking remember steam is your friend.
When I'm baking in any kind of loaf pan... Whether it's standard loaf, italian loaf of baguette... I put a sheet pan with some water under it during the bake... Which then steams nicely while it bakes... And the steam will give you a browner crispier crust.6'4"
258
"There are only two mistakes one can make along the road to truth: not going all the way, and not starting." The Buddha
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12-31-2012, 10:49 AM #854
WTF?
So in the winter time the upper midwest and Alaska tend to share the same relationship with the Arctic Jet Stream.
Usually what the weather is in Anchorage Alaska is what moves across the continent to us in 7-10 days. Right now it's friggin' 41 degrees in Ankorage!
It's not always the case that it works that way, it's just a rule of thumb... So lets see if we get some crazy warm spell next week!6'4"
258
"There are only two mistakes one can make along the road to truth: not going all the way, and not starting." The Buddha
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12-31-2012, 11:21 AM #855
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12-31-2012, 11:47 AM #856
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12-31-2012, 12:48 PM #857
Well usually if we get that much heat crossing the continent it means wind... But 41 degrees in Alaska is CRAZY... Like it will blow like a fat chick at a frat party. Because as warm air descends it expands... If there's a lot of moisture, then we'd be talking about another crazy January Rain!
6'4"
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"There are only two mistakes one can make along the road to truth: not going all the way, and not starting." The Buddha
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12-31-2012, 12:51 PM #858
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12-31-2012, 02:25 PM #859
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12-31-2012, 03:43 PM #860
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12-31-2012, 04:15 PM #861
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12-31-2012, 08:19 PM #862
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12-31-2012, 08:28 PM #863
Yeah I don't get it... Forecast keeps calling for wind... But I swear it's been dead calm here day after day, week after week. Hell there is still snow in the trees from the storm 3 weeks ago.
This past summer the rain kept going just north or just south of me... Now in the winter the wind seems to keep going just north or just south of me.6'4"
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"There are only two mistakes one can make along the road to truth: not going all the way, and not starting." The Buddha
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12-31-2012, 08:31 PM #864
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12-31-2012, 08:43 PM #865
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01-01-2013, 06:06 AM #866
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01-01-2013, 07:41 AM #867
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01-01-2013, 08:35 AM #868
I can walk out the back door of the house on the farm and rip off a bust of any of my politically incorrect weapons I like. Pissing is the least of my worries, lol.
All of these storms are tracking up the coast like they did in 2009-2010 so we're in for a snowy winter. That's OK, I just bought a skidsteer and a blower for it as well as my $500 Kubota tractor I resurrected.
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01-01-2013, 08:48 AM #869
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01-01-2013, 09:35 AM #870
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