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Posts posted by muskybob

  1. Hey guys, glad to see you're still enjoying my Adirondack Salmon Chowder recipe. Thanks for all the kind words too. I'm also happy to see you're experimenting with different seafood with it. I've made it with everything you've mentioned & it always comes out great. My recipe is just a basic starter. Add away and post how ya liked it.

    Good luck on the water to all this year. ;)

  2. Deal muskybob. Hey I see US Army 66-67. Nam?

    No, I lucked out. I got sent to Germany for 17 months. Somehow 97 of the 99 guys I was in training with got sent to Nam. I got Germany, and the other guy got Stateside. I wish I had that kind of luck salmon fishing. :) I consider myself very lucky to be able to get out on the water and I often wonder how many of the guys I was in basic & other training with made it back. I pray for them all, especially Veterans Day and Memorial Day. God Bless America!

  3. LMAO Bob. I'll try it.

    I have a large C.I. frying pan and I use a gas hot plate I bought at an Amish store near Mt Pleasant MI. The gas hot plate was $15. The hot plate was for Propane, but I have a chart and a set of orifice drills so now it's suitable for Nat Gas. I have a place in the garage and one on the patio to use this setup. I would rather eat fried Gills, Walleye, or Lake Perch than a steak any day. Walleye tomorrow. :)

    Sounds much like my set up in the garage Frank. Good luck. PS: the secret is the peanut oil. shhhhh don't tell anyone. :)

  4. When I was a kid, we used to have fish for breakfast, lunch, and dinner fixed all different ways. I still enjoy a cold piece of leftover fish anytime of the day. Give this one a shot Frank:

    Adirondack Fish Fry

    From "My Adirondack Way of Cooking" by Musky Bob

    6 fish fillets

    12 cans or bottles of beer

    1 gal. zip-lok bag

    1 tin pie plate

    1 frying pan

    1 cup of corn meal

    1/4 cup of buttermilk pancake mix

    2 large eggs

    1/2 tsp. black pepper

    1 tsp. salt

    1 tsp. Old Bay Seasoning

    juice from 1/8th lemon wedge

    1 bottle of peanut oil

    In pie plate, stir/wisk eggs, lemon juice, 3 oz. of beer (drink remainder of can/bottle).

    In zip-lok, combine all dry ingredients.

    Have another beer.

    Pour oil into fry pan & heat until the pan "sings" (when hot it will *ping* *ping*).

    Dip fillets one at a time into pie plate mixture getting a good coating on each.

    Drop into zip-lok mix, seal, & toss well until all are coated.

    Remove & place in hot oil & cook until golden brown.

    Serve with home fried potatoes, corn, & lemon wedge.

    Drink remaining 10 cans/bottles of beer while company eats. Wipe off pie plate with paper towel & put it on your head. During dinner, tap rhythmically on the plate with wooden spoon while singing "Hey Mr. Tambourine Man",



  5. Silver One, sorry I missed your last post. I'm anxious to find out how the fund raiser worked out. Do you call it Adirondack Salmon Chowder? Please keep us posted with the comments they made. Wish I was there. Thanks

  6. Thanks for this recipie Muskeybob,

    I made this last night and it was great. It took a little while to prepare but it was worth it.

    Thanks again

    Tom Torrice

    Thanks Tom ;) I'm always looking for something special in preparing salmon and this was one of the best I've come up with, so far. I enjoy cooking and I appreciate all the kind replies on this recipe.

    Like you say, it takes a while to prepare, but when it's something you enjoy you don't mind. It does go faster once you make it a few times & you don't have to keep going back to read the recipe. Good things always take time, but reap rewards when you see others enjoyment.

  7. It took me 2.5 hours to make this.

    Time well spent during the winter GLF. ;) I'm glad you enjoyed it and thank you for editing the post for me. The chowder does freeze well. I've eaten it a month or two later and it's just as good.

  8. I've been making a variation of that (hold the corn please) for years. Amazing how much the guys who were sick of eating walleye and northern (!?:confused:?!) midweek in the Quebec tundra liked that soup!

    I initially made it from ready an acticle in a magazine (F & S?) about how to get a meal from catching small bluegills on ponds and lakes with a stunted population.


    Egads man, Chowder, chowder, chowder!!! Salmon soup just don't sound right. :lol::lol::lol:

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