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« New Dedicated Bragging Rights Website | Main | March Slab of the Month Entry: South Platte Brown Trout »
Wednesday
Mar242010

Standing Up for the A**holes of the Fishing World

The New West's Bill Schneider responds to Bob Wire's anti pike manifesto.

I think we know where the frog stands.

LINK (Via: New West)

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Reader Comments (8)

I still hate Pikeys!

March 24, 2010 | Unregistered CommenterAC

Not really... I've loved 'em since I was a fry!

March 24, 2010 | Unregistered CommenterAC

giver em the rock shampoo

March 24, 2010 | Unregistered CommenterAmbidextrous Kreh

be sure to freeze your pike fior about a week first, this kills any potential parasites


Pickled Northern Pike

Step 1:
Cut 60 to 75 bite size pieces of fish
One cup of non-iodized salt to 1 gallon jar 1/2 full of water
Add fish until jar is full
Let stand for 48 hours

Step 2:
Pour off salt water, rinse
Soak fish in white vinegar for 24 hours

Step 3:
Drain vinegar off – discard
Boil together for 5 minutes the following ingredients:
1 1/2 cup of sugar
3 cups of white vinegar
4 bay leafs
1tsp whole all spice
3 tsp mustard seed
1 1/2 tsp whole black pepper
6 to 7 red peppers or whole chili peppers
Let cool at room temp – Make sure the brine is cooled down before adding items below or your meat will not be firm !!!!!

Step 4:
Add to brine:
2 cups white wine (White Port Wine)
2 sliced onions
Add fish to solution

Step 5 :
Let Stand in fridge for 8 to 10 days before eating

March 24, 2010 | Unregistered CommenterAmbidextrous Kreh

be sure to freeze your pike fior about a week first, this kills any potential parasites


Pickled Northern Pike

Step 1:
Cut 60 to 75 bite size pieces of fish
One cup of non-iodized salt to 1 gallon jar 1/2 full of water
Add fish until jar is full
Let stand for 48 hours

Step 2:
Pour off salt water, rinse
Soak fish in white vinegar for 24 hours

Step 3:
Drain vinegar off – discard
Boil together for 5 minutes the following ingredients:
1 1/2 cup of sugar
3 cups of white vinegar
4 bay leafs
1tsp whole all spice
3 tsp mustard seed
1 1/2 tsp whole black pepper
6 to 7 red peppers or whole chili peppers
Let cool at room temp – Make sure the brine is cooled down before adding items below or your meat will not be firm !!!!!

Step 4:
Add to brine:
2 cups white wine (White Port Wine)
2 sliced onions
Add fish to solution

Step 5 :
Let Stand in fridge for 8 to 10 days before eating

March 24, 2010 | Unregistered CommenterAmbidextrous Kreh

......... the assholes of the fishing world?

this guy doesn't belong in the same league as Bob. He has absolutely no humor and can't understand Bob's delicious tongue in cheek wit.

March 24, 2010 | Unregistered Commentert-bone

just substitute the TROUT bumper stickers on the top right hand side of the page for ones that say PKE, stick them on the back windows of your subarus, and embrace my arrival.

By the way, the movie A River Runs through It introduced waaaay more assholes to your fishery than I ever will.

March 24, 2010 | Unregistered CommenterTom Pike

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