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Thanks as always, but please elaborate - or are you kidding?     These were the only differences in the batches:   Batch 1 - 12 Yellow 7 Pot Peppers and 2 Chocolate Ghost Peppers - All peppers had been frozen for 2 years. Batch 2 - 7 Yellow Scotch Bonnet Peppers and 7 Yellow 7 Pot Peppers -...

This is the same recipe that I used in the last batch, except the peppers were different types:   7 7 Pot Douglah Peppers 7 Yellow Scotch Bonnet Peppers 1 Pint of Blueberries 1 Banana  4 Tablespoons Maple Syrup 1 Tablespoon Kosher Salt 2 Limes 4 Tablespoons of Concentrated Lemon Juice   I threw...

I caught both Yellow Perch and Bluegill this year and they were both delicious.  The Bluegill were much tastier than the similar looking Pumpkinseed Sunfish that I landed.  

I was also planning on asking him if he was serious  Earlier this year, I bought some Idaho Brook Trout fillet at one of my local supermarkets and was very disappointed.  It had no taste at all.  I've seen some internet comments about stocked trout not being too tasty,  I'm guessing that the...

I recently made 7 jars of pickles.  I let them soak in the brine for 30 days before reviewing.  They all shared the same base brine:   7 cups of distilled white vinegar 3 cups of water 8 tablespoons of kosher salt 4 tablespoons of cane sugar     Here are my reviews:     Batch #1 - I Added a lot...

   

My favorite upstate lakes have been dead lately and I got skunked my previous two trips.  I took last Friday off for a long weekend in the Catskills.     I had a ton of fun trolling from a boat in a beautiful Lake on Friday, but left with nothing to show for it.  Later in the Afternoon, I caught...

I caught the Porgy on the right while bottom fishing for Blowfish:  

Freshly caught Blowfish (technically “Northern Puffers”) fried and breaded with cornflake breadcrumbs. I fried them up in butter – four minutes a side. These were scrumptious!      

The tide was too low for me to catch any Snappers this morning, so I bottom fished to target these Blowfish:  

      It's technically a "Northern Puffer," and more commonly known as a Blowfish.  These aren't related to Japanese Blowfish and are safe to eat.  In fact, I had it as part of my lunch, along with some of the small Bluefish shown in the other pictures. There isn't a lot of edible meat on...

Today's catch:      

Fresh Snapper (Young Bluefish) fried in butter with fresh rosemary from my garden. The first half was cooked for four minutes; the second half for three. This was delicious—tastier than the ones that I usually have to defrost first. I enjoyed not only the fresh rosemary by itself, but the...

I’ll be away from the lakes for a while, but the good news is that Snapper (Young Bluefish) season is upon us.  I caught these this morning.  I had half for lunch and the rest are in my freezer.   A funny thing happened during one of the school runs where I caught most of them:  The local birds...

I use the sauce to spice up my morning eggs.

I was hoping to show off some more, but I didn't catch any fish my last trip.  I then cancelled my next planned trip.  It wasn't just the disappointment; I was also growing tired of the routine and needed some weekends where I could sleep as late as I felt like and not have any responsibilities...

I've had these frozen pods in my freezer since the early fall of 2015. I used them up to make a delicious hot sauce: Ingredients:   14 Yellow 7 Pot Peppers 2 Chocolate Ghost Peppers 1 Pint of Blueberries 1 Banana  4 Tablespoons Maple Syrup 1 Tablespoon Kosher Salt 2 Limes 4 Tablespoons of...

Do you vacuum seal your fish before freezing?  If not, how do you store them?

I listened.  I learned to wait until they changed color.  I was too lazy to find any crab boil.

I didn't bother seasoning the water, so I put the bags in directly.  I took them out of the boiling water fifteen minutes later as I saw some crabs were bright orange.  I should have left some in for a few minutes more, as a few were undercooked. These hadn't fully changed color.  I was hungry...