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What skis do you own? whats ski have you actually skied on? The real 'gear guru" thread - Page 4

post #91 of 99

Just because I FEEL that authoritative ski commentary is so important.

 

I have

two pair of WHITE skis

Two pair of Yellow skis

One pair of Black skis

One pair of Black AND Yellow skis

One pair of Gray skis

and a couple pairs of "party color"skis.

 

 I like them all a lot

 

I have HAD

Red skis, but I don't any more.  they were OK, I just didn't bring them with me when I moved to Florida.  I didn't see the reason too...

I would like to get another pair of them now,  I hear the manufacturer is making good products again after many years of so..so.

 

 

 

;-)

 

 

post #92 of 99
Quote:
Originally Posted by Taxman View Post

If its not on fly its not reel (Damn cheater reels).  Free the reel and free the soul!



Nobody cares that you tele...  er...  fly fish. 

 

 

 

post #93 of 99

You need a bigger pan. Maybe less tip and tail lift will result    ( Note to SJ about his nice trout photo and equipment list)  Quote function fail. I obviously can have no opinions about proper posting operations

 

post #94 of 99


that's not tip and tail lift, it's trout rocker.
 

Quote:
Originally Posted by GarryZ View Post

You need a bigger pan. Maybe less tip and tail lift will result    ( Note to SJ about his nice trout photo and equipment list)  Quote function fail. I obviously can have no opinions about proper posting operations

 



 

post #95 of 99
Quote:
Originally Posted by SierraJim View Post




Wellll.......we could talk 'bout 'dis.

 

Brook Trout ~~13" (todays lunch) caught @ ~~ 8200' on the following gear:

  • Wright McGill 6 1/2' graphite spin rod
  • Pflueger UL spin reel.
  • Stren 4# Flour blue line
  • Panther Martin #4 Gold/Black lure
  • 12" Evernew frying pan
  • Frying medium = EVOO
  • Seasoned w/salt+steakhouse seasoning and pinch of dried basil.

 

As you can see from the pic.......Clearly.....I rip

 

 

DevilsOventrip9-13015.jpg



Here you go!



Quote:
Originally Posted by GarryZ View Post

You need a bigger pan. Maybe less tip and tail lift will result    ( Note to SJ about his nice trout photo and equipment list)  Quote function fail. I obviously can have no opinions about proper posting operations

 



 

post #96 of 99

Trout should be fried in a cast iron skillet with butter (salted butter) and black pepper over a fire by the river. 

post #97 of 99

I've smoked an awful lot of different things but I've never smoked a trout, are they hard to keep lit?

 

 

Brine or no, hot or cold smoke, wine selection?

post #98 of 99
Quote:
Originally Posted by jimmy View Post

I've smoked an awful lot of different things but I've never smoked a trout, are they hard to keep lit?

 

 

Brine or no, hot or cold smoke, wine selection?


I'd brine it.  I think I'd hot smoke it, since I don't like the idea of fish getting warm w/o really cooking.

 

post #99 of 99

This thread is a riot!

 

Thanks to the original poster!

 

Or maybe I should re-read the "What are you drinking now" thread.

 

 

;-))

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