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The Original O'l Farts Club.
- Thread starter Putembk
- Start date
Drifting13
Well-known member
Good music for during parade season...
Neutered, all shots and has a chip... which needs to be changed. Gonna take him into our vet to be checked out.
This is art FFS !
Rather look at this than Mona Lisa
Are they still doin' that?? EVER kewl. We useta be in the Keys a dozen times over summer. And feeding the tarpon there was fun.
Back in the Olden Days, they did not charge anything, they just sold you some mullet. Izzat how it still works?
YIKES!! I just watched the video... WOW -- It has gone Disneyland. When I was there, the tarpon were not the big deal; it was the bait, dock, beer, ice, and boats.
Everything costs money now days!
Better hang on....Walk over there and drop a hook in and see what happens.
Don't really do that it gets the locals riled up.
moose eater
Well-known member
-38 f. on the front porch this AM.
Both pups have eaten, and so they seem that much more endearing, and eager to get out for a QUICK second attempt at further relieving themselves. Amazing what -38 f. can do to a pup's willingness to linger and lounge about when taking care of business is concerned. Pretty much the same for humans in a capote, too.
Both pups have eaten, and so they seem that much more endearing, and eager to get out for a QUICK second attempt at further relieving themselves. Amazing what -38 f. can do to a pup's willingness to linger and lounge about when taking care of business is concerned. Pretty much the same for humans in a capote, too.
The locals take care of it. They put the hook in YOU and drop you in.
When you see the tarpon that make the others look like trout -- those can be over half a century old. TINS
I just checked, yuppers -- the weird law about fishing for tarpon is still on the books:
1. Anybody can fish for (and catch) tarpon anytime.
2. NOBODY can keep them. Gotta throw them back in.
3. Like a deer tag, you can buy a tag for fitty bucks to KEEP one.
Drifting13
Well-known member
G'Morning, y'all It's 57* & cloudy down here in the swamps. Task for today is getting the GH empty...
dogzter
Drapetomaniac
moose eater
Well-known member
My understanding was that off of Thailand's coast there was one area for farmed shrimp where the tidal currents resulted in sufficient filtration of the farmed waters to produce relatively clean shrimp.
But the remainder of the China sea coastal area was/is, as Unca Walt stated, a slower moving, quasi-septic treatment area.
The North Pacific and Bering Sea have been used for decades by various militaries (including the US) to scuttle weapons, military waste, ships, etc.
Then there's Fukushima and an increase in measurable amounts of cesium-137 in the salt water along the Alaska Coast; the Japanese Currents still being a real thing, and debris and contamination from that quake and nuke catastrophe washing up in Prince William Sound, SE Alaska Panhandle, and elsewhere along Alaska's West Coast. Among other places.
But Alaska has many farmed oyster locations, and I eat them routinely.
We sampled some aqua-farmed fish from Australia this early Fall/winter, barramundi, and despite it having a notable fishy flavor, I dredged it in whole wheat pastry flour and an egg and almond milk wash, followed by a Keto bread crumb and ground pecan coating, then deep-fried it, and it made a very delicate, tasty, crispy fish sandwich, which was another luxury I hadn't been able to eat due to carb counts for years, with homemade tartar sauce, thinly sliced sweet onion and crisp romaine lettuce, on a toasted Keto bun. Mmmmm.
Barramundi also boasts some of the lowest (nearly non-existent) heavy metals of any eating and sport fish. And it's about half the price of our pre-proportioned, individually sealed servings in a 3-lb. bag of our wild-caught sockeye salmon.
Though when it comes to 'fishy tasting' fish, I admit being a bit fonder of our sockeye's flavor, especially sauteed in a bit of soy sauce, touch of maple syrup, freshly minced ginger and garlic.
**Sorry about the dark font. My keyboard somehow got into it when I copied and pasted the correct spelling of 'barramundi'. I guess the computer saw a need for emphasis that I'd missed somehow.
But the remainder of the China sea coastal area was/is, as Unca Walt stated, a slower moving, quasi-septic treatment area.
The North Pacific and Bering Sea have been used for decades by various militaries (including the US) to scuttle weapons, military waste, ships, etc.
Then there's Fukushima and an increase in measurable amounts of cesium-137 in the salt water along the Alaska Coast; the Japanese Currents still being a real thing, and debris and contamination from that quake and nuke catastrophe washing up in Prince William Sound, SE Alaska Panhandle, and elsewhere along Alaska's West Coast. Among other places.
But Alaska has many farmed oyster locations, and I eat them routinely.
We sampled some aqua-farmed fish from Australia this early Fall/winter, barramundi, and despite it having a notable fishy flavor, I dredged it in whole wheat pastry flour and an egg and almond milk wash, followed by a Keto bread crumb and ground pecan coating, then deep-fried it, and it made a very delicate, tasty, crispy fish sandwich, which was another luxury I hadn't been able to eat due to carb counts for years, with homemade tartar sauce, thinly sliced sweet onion and crisp romaine lettuce, on a toasted Keto bun. Mmmmm.
Barramundi also boasts some of the lowest (nearly non-existent) heavy metals of any eating and sport fish. And it's about half the price of our pre-proportioned, individually sealed servings in a 3-lb. bag of our wild-caught sockeye salmon.
Though when it comes to 'fishy tasting' fish, I admit being a bit fonder of our sockeye's flavor, especially sauteed in a bit of soy sauce, touch of maple syrup, freshly minced ginger and garlic.
**Sorry about the dark font. My keyboard somehow got into it when I copied and pasted the correct spelling of 'barramundi'. I guess the computer saw a need for emphasis that I'd missed somehow.
dogzter
Drapetomaniac
moose eater
Well-known member
'Tween Oz and New Zealand, there's some of the cleanest salt water and deep, reduced-contaminant water in the world.Must be a Ozzie computer.
An eccentric fellow who owned acreage up here and would let folks build cabins of varying integrity in exchange for 2 years of free rent, Don Hopkins, used to give reductions in rent for the winter if paying 9 months in advance, and his rents were already bargain basement. Some of his buildings actually looked like the people who built them should have been handling hammers and nails.
He dedicated his cash windfalls of early rents in the Fall to travelling the world looking for the best place to survive a nuclear weapons volley.
We all need a hobby, right?
As far as I know, Don's dead now, so he never had to dodge nuclear winter or fall-out.
But his conclusion, the last time I spoke with him about his search, was that New Zealand was the ultimate spot to weather out such a situation. (Especially the South tip of the South Island, off of Inver-Cargill).
Not sure how much he contemplated the status of the Earth during an extended nuclear winter, but he was convinced the depth of the salt water and the location being removed from much of the more common ocean currents, availed NZ to cleaner underwater veggies (kelp) and deep-sea fish in the event of such an exchange..
Me, I figured that if the Sun was more or less perpetually obscured and temps dropped as predicted, all the kelp, sea bass, and rock lobster in the world wasn't going to be of much help.
But that's me. Always the wet blanket.
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kevinn
Well-known member
Been there and done that. Watch your fingers.
dogzter
Drapetomaniac
