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[size 2]Stan, Just wanted to share photo of my fly fishing catch the other day. Both were caught w/ my 8 wt avid fly fishing rod. No fly was needed to catch them.
Dean
Not to worry, octopus are more afraid of you than you are of them. Keep your eyes open and watch where you step while bonefishing the flats, these tako make "good eats". (Good bait to) I wonder where he put them after they were caught? In his back pack? You could just slap them against your skin... the suction cups stick real good. LOL
Stan [/size]
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Those Tako look good. I think it's time to bust out the Wasabi!![cool]
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I got some smoked tako the other day at one of the local markets. Soooo Good.
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Now you're making me hungry. My wasabi is starting to scortch and my ginger is starting to digest itself.
I love smoked Tako.[cool]
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Asahi with a lime? Can't say that i'd pondered that combo in the past. I didn't take the Asahi as a beer that would agree with a lime. I will give it a try next time.
I also aquired a taste for a high quality bottle of wine while over seas. I rarely am in company of others that enjoy a good bottle, so you can imagine that I can't justify buying a bottle very often. A 25 dollar bottle of wine goes a long way. I've learned that you really do get what you pay for when it comes to wine. This is how the prices reflect quality over here:
2 to 7 dollars: Really cheap drunk
8 to 15 dollars: getting better, but still bitter and bland
16 to 30 dollars: this is your best wine's, smooth and aged
Anything over 30 bucks isn't worth it, it's going to taste the same as a 20 dollar bottle.
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That is a very good analogy. I kind of learned the same rule of thumb but with another twist to it.
I use different types of wines for cooking. A wise man asked me once why I would cook with a 3 dollar wine while I served the 30 dollar wine at the table.
I then drew a blank.
He then told me to never cook with a wine that isn't worthy of being served on the table. He was right.
As soon as I switched to a better wine in the skillet, it was also complimented by serving the same "Good" wine on the table.
By the way, the lime goes good with Asahi and Kirin. It does no justice to the Sapporo. Sapporo is like the cheap stuff from Japan. It still tastes good by itself but is better complimented with a few drops of peach juice.[cool]
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I always thought the Sapporo's tasted better with a pinch of salt in them. There are very few beers that salt compliments, I found Sapporo to be one of them.
I rarely use wine when I cook, I suppose I haven't graduated to that level yet. Of course, I have yet to find many recipes that require the use of wine in them. I use beer quite often in the making of pot roasts, boiled shrimp, and things of that nature. Mmmm, got any good chicken recipes that use wine?
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] And if you want to put a spin on things, I really dig a Dos Equis XXX with a lime.[shocked]
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