Uncategorized

The Frugal Fly Fisherman

The Frugal Fly Fisherman by Patrick Straub is a title that I would love just from the cover.  But, in getting into the merits of the work, it is bit long on theory and short on content.  It recommends saving money where possible with brands such as Redington, but at the same time recommending you invest as much as you can afford in a quality rod.  This doesn't seem to help the newbie angler with actual recommendations.  I understand the concept of not promoting brands over concepts, but it still leaves the angler with the dilemma of "what to buy?" I liked the quotes, particularly of Norman Maclean from A River Runs Through It, such as, "My father was very sure about certain matters pertaining to the universe.   To him, all good things--trout as well as eternal salvation--come by grace and grace comes by art and art does not come easy." From mentions of silk lines and split cane to discussions of Gore-Tex and carbon-fibers, the book covers it all.  There is certainly an art to getting the most for your dollar.  The recommendation to avoid The 5-Weight Shootout, and the lists and focusing on disk drag versus click and prawl, among other discussions, are all well on point.  As well as the fact that tying your own flies and making do it yourself trips will save money in the long run, but it doesn't overcome the standard advice of 5-weight rods for everything and what flies are most effective, which misses the mark of a died in the wool frugal fisherman who benefits from other's experiences.

By |June 22nd, 2012|Categories: Fishing, Uncategorized|Comments Off on The Frugal Fly Fisherman

The 10 Famous Chinese Teas

While Ireland (my favorite tea from there is Barry's) and England (some of the best come from Harrod's) are known for their breakfast teas, I prefer the rich depth of choices in Chinese teas. There is an infamous list of the ten most famous Chinese teas, which varies a bit, depending on who you ask.  Having spent some time in the tea cafes of Hong Kong, it is something you will treasure once you have tried the best Chinese teas.   These teas we try to enjoy, along with some of the lessor known teas, on a daily basis.  For serving and more on Chinese tea pots click here. 1) Junshan Yinzhen Tea Of all the famous Chinese Teas, this tea has received a lot of attention lately due to its health benefits. The Silver Needle Tea is Junshan Yinzhen. It comes from Yueyang in Hunan Province. This white or yellow tea is among the rarest and it is my personal favorite. But I love all white teas and the pick of the leaves determines the type of white tea. There are two principal types of white tea: 'bud' and 'bud and leaf'. These are classified further into four main grades: Silver Needle, White Peony, Gong Mei and Shou Mei. Top grade: Silver Needle made solely from buds Second grade: White Peony made from buds, leaves and stems Third Grade: Gong Mei, being a 'looser' pick using buds, leaves and stems from non-premium cultivars.   It is aged for 7 years before it is sold.  Comes pressed or loose.   This is one of my favorites and it keeps forever, if stored in a dry place. Fourth grade: Shou Mei. Lower grade than Gong Mei. Both Gong Mei

By |February 5th, 2012|Categories: Travel, Uncategorized|Comments Off on The 10 Famous Chinese Teas

How to Fireproof your Christmas Tree

Adapted from an Eastman Chemical Company employee newsletter, December, 1996 Choose a fresh tree -- find a “bad” spot on the tree and bend a branch.  It shouldn’t snap; if so, find another one.  Ideally, you should be buying one at least 10 days before Christmas. Make a fresh cut 1” above the bottom of the trunk Immediately after you make your fresh cut, mix up the following ingredients in a 2 gallon bucket filled almost to the top with HOT water to make your home made preservative: 2 cups of Karo syrup 2 ounces of liquid chlorine bleach 2 pinches of Epsom salt 1/2 teaspoon Boraxo 1 teaspoon of chelated iron (pronounced “keylated” and found in the garden section) All of these ingredients should be found in either a grocery store or Wal-Mart. Stir the ingredients thoroughly in the bucket, then immediately stand the trunk of the tree in this solution.  Leave the tree in the bucket until you are ready to decorate inside. When the tree goes indoors, stand the trunk in the tree stand and decorate as you always do.  Then get the bucket filled with your ingredients, draw off the mixture from the bucket and fill the tree stand right up to the top. How does it work? The Karo syrup provides the sugar; it is only in the presence of sugar that tremendous amounts of water will be taken up by the exposed tissue at the base of the tree trunk.  Without the sugar, only the smallest bit of water will be absorbed.  However, in the presence of the sugar, you can expect more than one and a half gallons of the water to be absorbed by the tree during

By |December 22nd, 2011|Categories: Uncategorized|Comments Off on How to Fireproof your Christmas Tree

Jambon, Speck, Proscuitto, Virginia Country Ham, Jamón Serrano and Jamón Ibérico

Meat has been cured since ancient times.  Dry cured hams have been a favorite in France, Italy, Spain, and Portugal for centuries.  Americans, particularly those in the South and the names Smithfield and Surry are legendary in this area, carried on this tradition with smoked hams, fattening them with tasty peanuts, beech nuts, hickory nuts, acorns and fruits.     All of these hams are salt cured and aged.  Some are smoked over fragrant hardwoods. While we love everything French and American, and whilst the Italian prosciutto is the best known the world over, we prefer Spanish ham which usually has a more uniform texture, more intense flavor and is usually less moist than other cured hams, because of the long curing stage.  In fact, every European country seems to have its own specialty on cured hams.  But pig rearing is Spain dates back to antiquity and once the pig was harvested, it was dry-cured to last the family for an entire year.  Jamón serrano is a type of jamón (dry-cured Spanish ham), which is generally served raw in thin slices, or occasionally diced for use in cooking.  Today, Spain is the world's leading producer of dry-cured pork.  Serrano means from the tierra or the mountain range, where the European white (it's really pink) pig is curred.  Jamón Ibérico comes from the black Ibérico pig, which has smaller litters and is more difficult to put weight on quickly (compared to the white pigs), hence its higher price and gamier flavor, which we prefer.  These Spanish hams are often thinly sliced and served on a slice of pan tomate. The German Black Forest ham is commonly available world-wide and is smoked over pine and fir and coated with beef blood to give it a black exterior. Very lean and

By |October 1st, 2011|Categories: Cuisine, Recipes, Uncategorized|Comments Off on Jambon, Speck, Proscuitto, Virginia Country Ham, Jamón Serrano and Jamón Ibérico

New Posts

Please check out all my new posts...which are hidden under separate pages and therefore don't show up here.  Kohlrabi Mardi Gras La Buche de Noel Noel House Wine Hungarian Partridge with Gin & Juniper Berries Pheasant Confit Four-legged Friends Gary Ruppel Rim Chung Friends from the Sporting Road Jim Fergus

By |September 22nd, 2011|Categories: Cuisine, Dog Training, Fishing, Fly Tying, Recipes, Uncategorized|Comments Off on New Posts

The Ultimate Field Picnic

I was sent a copy of this article on the ultimate picnic party wagon, which is a proper English wooden trailer converted for tailgating for polo matches.   Polo Magazine- Party Wagon Article. I then discovered Christy's auction of Patricia Kluge's estate in Virginia, and found that after the Kluge divorce, John Kluge remarried and built another house nearby.  This incredible picnic hamper is the piece de resistance  of the auction.  click article from the New York Times which appeared in December 2005. Apparently in the 1980's by the Kluges commissioned the London firm of Asprey, jewellers and silversmith to the British Royal Family, to fashion this picnic hamper containing a full service for sixteen. The wicker trailer holds some 15 wicker cases, each fitted with brass handles and leather straps, with battery-powered hot and cold boxes and a water pump, cases for Bernardaud Limoges china, Baccarat crystal, Asprey silver cutlery, a staghorn bar service, two folding mahogany tables and 16 chairs, complete with the "K" monogram.  The set was estimated at $20,000 to $30,000 and sold for some $144,000. Although  wicker carryalls have been used since the 1700s, the picnic basket was born in 1901, when British luxury-goods retailers like Asprey started stocking hampers filled with tableware for motorists to enjoy on country drives.  See more at http://driven.urbandaddy.com/2011/08/17/meals-on-wheels/ and http://www.finesse-fine-art.com/Picnic/PicnicArticle.htm.

By |September 13th, 2011|Categories: Cuisine, Fishing, Foxhunting, Picnic, polo, Uncategorized, Wingshooting|Comments Off on The Ultimate Field Picnic

Peace Maker American Bourbon

  Peace Maker American Whiskey (it's really Bourbon, so don't let the name fool you into thinking it's just for cowboys).  This stuff competes with Maker's Mark.  Pour it into a glass of ice and enjoy.  No burn, no bad taste, and it's half the price.  Dress it up for the Kentucky Derby in a julep, or just pass it around as a shot at the shoot.   It makes a great stirrup cup at the fox hunt.  Devised and distributed by local kids here in Colorado, but made in Kentucky, where all Bourbon should be born.

By |June 15th, 2011|Categories: Uncategorized|Comments Off on Peace Maker American Bourbon

Chef’s Knives

CHEF KNIFE RECOMMENDATIONS:   My favorite chef's knife is a Togiharu Molybdenum Gyutou 9.4" (24cm) - Right handed (if you are right-handed, otherwise get the left handed one) : $66.00 when I bought it in 2009, but now a whopping $179 in 2017.  I guess it is has been discovered by more aficionados than just me. Prior to this, I had been using mostly Victorianox or Wusthof, both of which are good, but not of this caliber.  Check http://en.wikipedia.org/wiki/Wusthof for the explanation of the various Wusthof lines.  Though I own some expensive Wusthof knives, I still prefer the Classic series because I like their heft, but many chefs like the Cordon Blue series. As for German knives, you should seriously consider the Messermeister, which cost around $120 and you hardly ever see them discounted.  These are popular with chefs, but are relatively unknown to the home chef.  In German knives the two I'd pick from are Wusthof Classic and Messermeister Meridian Elite Knife (ex. 9" chef's).  The latter has a different edge (smaller edge angle) than the usual German knives. In Japanese knives, MAC Mighty (MTH-80), Tojiro DP Gyutou, Togiharu G-1 Molybdenum Gyutou, or the cheaper Togiharu Molybdenum Gyutou, and the Bu-Rei-Zen Gyuto 9 1/2 in leap to mind, as favorites. My friend is something of a knife aficionado and he is salivating about the last one.  Check this out: http://epicedge.com/shopexd.asp?id=85486 The thing to keep in mind about Japanese knives is that the good ones are made of much harder steel and hold their edges longer than German knives--as long as you use them what they were designed to do.  If  you're careless with them, you may chip their edges easier.  Many of  the are only sharpened on one side, resulting in a more acute edge.   They have left and right handed knives.  The Japanese chef knives follow

By |May 29th, 2011|Categories: Cuisine, Uncategorized|Comments Off on Chef’s Knives

Nabulsi Cheese Starter

Nabulsi (or naboulsi) is one of the white brined cheeses made in the Middle East. Its place of origin, Nablus, is well-known throughout the West Bank and surrounding regions of Lebanon. It is the number one cheese consumed in Jordan.  Produced primarily from sheep milk, goat's milk is also used, and I just loved some made of cow's milk.  Nabulsi cheese is white and rectangular in shape. It's texture is similar to feta, but it is very salty from the brine and it becomes soft and elastic when heated, as is often used in deserts, including the Palestinian dessert knafeh.  It is seasoned with salted brined and blacked coriander seeds and stored in cans which last months. While there are many dessert recipes featuring Nabulsi cheese, and some calling for it in salads of tomatoes and chick pea salads, I opted for something of a Mediterranean version of this great starter. 4 oz. Nabulsi cheese cubed (or mozzarella) 2 tomatoes cubed handful of olives a few tears of basil A couple of peporcini Sala and freshly ground pepper

By |May 18th, 2011|Categories: Uncategorized|Comments Off on Nabulsi Cheese Starter

Mighty-Lite Shotgun Shells Are a Thing of the Past

Gone---as are inexpensive shotgun shells in 2021 of any brand.   Shotgun shells now cost triple what they did just a year ago under Trump and center fire rounds have gone from $.10 each to $1.00 a round for rifles and handguns.  If you can find it, as there remains year long waits for various ammunitions due to national shortages. Our wingshooting instructor, Buz Fawcett, always recommended Estate Cartridge Company Mighty Lite loads in 3/4 oz loads for 12 gauge.  We used to special order them by the pallet from the factory at near wholesale rates from Texas.  They were just under $2 a box delivered in 2996-2006.  But Buz said if can no longer get Estate Cartridge, which happened around 2011, try Winchester 7/8 oz load, or shells by Caladre, Fiocchi, or Buschare-Ilagre, all Italian made shells.  Well the day has come and Estate Cartridge Company has been acquired by Federal and the new company is no longer making the Mighty Lite loads.  And, as of 2021, all of the above cartridges sell for $10 a box, some are $16/box such as those by RST, which are made for side by side guns. Modern factory shotgun loads are often labeled in "drams equivalent" or "dr. eq."   A dram of black powder is 1/16 of an ounce.  Dram equivalent means the powder charge in the shell is supposed to produce the same shot velocity as the listed dram equivalent of black powder. So if the box is labeled 3 drams, that means the velocity will be the same as a black powder shell containing 3 drams of powder. In 12-gauge, 2 1/2 dr. eq. s is a very light or low recoil load, 3 is typical

By |May 17th, 2011|Categories: Uncategorized, Wingshooting|Comments Off on Mighty-Lite Shotgun Shells Are a Thing of the Past