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Posts posted by essequamvideri

  1. A mechanic who worked out of his home had a dog named Mace. Mace had a bad habit of eating all the grass on the mechanic's lawn, so the mechanic had to keep Mace inside.

    The grass eventually became overgrown. One day the mechanic was working on a car in the backyard and dropped his wrench, losing it in the tall grass. He couldn't find it for the life of him, so he decided to call it a day.

    That night, Mace escaped from the house and ate all the grass in the backyard. The next morning the mechanic went outside and saw his wrench glinting in the sunlight.

    Realizing what had happened he looked toward the heavens and proclaimed, "A grazing Mace, how sweet the hound, that saved a wrench for me!"



  2. Wow, I can't believe you realizing this so early in your hobby. This past year I added 4 more plastic shoe boxes to my collection (that make 15 and growing). That said I've only been doing this for 35 years.

    However, I just read this thread to my with wife, and she laughed just as hard as I did.


    Thank you for the laugh this evening.



  3. Kudu, I am psyced it worked out well. I really like the idea of doing it over an open fire. Only had the chance to do that once before. It added a great touch to an already great snack.


    I'll continue to play along, because my daughter just gave me a ration of crap for not giving out her favorite receipt:




    1lb white fleshed fish fillet cut into 1/2 inch cubes (cat fish, white perch, rock bass, pan fish, any white flesh fish works fine)

    1tps zest of grapefruit

    1tps zest of lime

    1/2c fresh grapefruit juice

    1/2c fresh lime juice


    1 medium tomato seeded and diced

    1 small red onion finely diced

    2Tbs extra virgin olive oil

    4 cloves garlic minced

    1 jalapeno veined and seeded and diced

    1Tbs chopped cilantro

    1Tbs chopped oregano

    3 pinches of sea salt

    1/2 tsp brown sugar

    1/2 tsp ground cumin


    Place the cubed fish in a large zippered plastic bag with the zest of lime/grapefruit and the juice of lime/grapefruit. refrigerate for 4-8 hours. I usually do this overnight.


    Drain marinade and place fish in large bowl. Add the rest of ingredients, gently mix and refrigerate for 30 mins. Serve on your favorite crackers.



  4. I know I may be the odd person out here, however I had an old Erector set from when I was a wee tike. I put my 50 year old mind to work and built a drier from it. It was the first usable thing I ever made with it.


    If you check with the local metal recycling center to see if they have a BBQ rotisserie motor you could have. Another person to talk with this your garbage collector. Ask them to look for one for you. It is amazing what a 6 pack might get you.



  5. OK, this is a great question. Personally I have always added wings to my dries, however, I have found after a few takes on a fly there doesn't seem to be much left to the wing and the fish still keep taking it.


    If I may though, I'd like to ad a bit to the question.

    If you do ad wings to your dries, do you need to split the wings?



  6. Randyflycaster,


    Just wanted to ad to this a little bit. I have been tying the Morrish Mouse for a swap. This has been an interesting tie. The original is tied with the deer hair tips lined up. On this fly you are tying close to tips and they do not like to flare. One thig I have learned during this tie is to take 2-3 loose wraps, using your off hand pinch and wiggle the hair so it starts to come around the hook shank, then pull down to complete the spin. This seems to help the hair come around the shank more evenly as you spin it.


    Keep trying... I mean tying.



  7. I love slow days at work when you can do stuff like this.


    To ad a bit more to this thread


    Act 451 of 1994

    324.8901 Definitions.

    Sec. 8901.

    As used in this part:

    (a) "Litter" means rubbish, refuse, waste material, garbage, offal, paper, glass, cans, bottles, trash, debris, or other foreign substances or a vehicle that is considered abandoned under section 252a of the Michigan vehicle code, 1949 PA 300, MCL 257.252a.

    (B) "Public or private property or water" includes, but is not limited to, any of the following:

    (i) The right-of-way of a road or highway, a body of water or watercourse, or the shore or beach of a body of water or watercourse, including the ice above the water.

    (ii) A park, playground, building, refuge, or conservation or recreation area.

    (iii) Residential or farm properties or timberlands.



  8. Sitting here with my wife and daughter watching a singing show I have no interest in, thought I'd google the answer.



    Act 451 of 1994


    324.8902 Littering property or water prohibited; removal of injurious substances dropped on highway as result of accident.


    Sec. 8902.

    (1) A person shall not knowingly, without the consent of the public authority having supervision of public property or the owner of private property, dump, deposit, place, throw, or leave, or cause or permit the dumping, depositing, placing, throwing, or leaving of, litter on public or private property or water other than property designated and set aside for such purposes.

    (2) A person who removes a vehicle that is wrecked or damaged in an accident on a highway, road, or street shall remove all glass and other injurious substances dropped on the highway, road, or street as a result of the accident.

    History: 1994, Act 451, Eff. Mar. 30, 1995
    Popular Name: Act 451
    Popular Name: Littering
    Popular Name: NREPA



    I think that would make it illegal. That would also include the private waters you speak of.


    Sorry bout that.



  9. FlyTyer15,


    Not sure if you had found or have made a deicsion on a vise yet. I was in LL Bean in Freeport last month. They had their HMH Solstice on clearance or $39.99. They had a regular price of $89.99. I did a bit of research on this and found it was made as an exclussive for LL Bean. I was also told that it will except any of the HMH jaws if you wanted to upgrade.


    Good luck.



  10. That sounds awesome. I love Gruyere cheese. The wife made a potato leek gruyere cheese casserole over the holidays that was quite tasty. Do you ever try the above recipe with any other bird. I'm not usually much of a goose fan but your recipe makes me think the next flock of geese that lands on my pond may not get a pass. Might have to try your recipe with some wild turkey this spring. Thanks

    I have tried it on Goose, Duck, Deer, Moose. All have been exceptional. I would suggest trying it with Turkey or Pheasent. Oh that reminds me, I have some Partridge in the freezer, I should try it with that.


    If you have given those geese a pass, you have a lot more will power than I do.


    Another thing that is great with goose:


    Bone a Goose Breast, slather with a thick honey BBQ sauce.

    Heat grill to HOT.

    Place breast on grill and turn heat to med.

    Cook until center is pink.

    Let cool, thin slice cross grain and make your favorite sandwich with it.



  11. OK, I'll continue to play,


    Bacon wrapped Goose breast bits.


    Using your favorite firm cheese. I use a apple smoked Gruyere or apple smoked Swiss. cut the cheese...(he he... I know it is sophomoric but I still laugh every time I write it) cut the cheese into 1" cubes

    Cut goose breast on the bias 1/4" strips.

    Wrap goose around the cheese.

    lightly sprinkle with some dried crushed basil and oregano.

    wrap with a slice of thick cut bacon and pin thgether with a couple of toothpicks.

    Place a piece of tin foil on the grill and cook until the bacon is done.

    *Do not crisp the bacon, for this will over cook the goose and make it very tough.


    These are highly addictive, so be sure that you are willing to share.



  12. Good morning HomerJ,


    This leads me to another question/favor. I have tried many different lizard ideas with all the same results of.... well I never got a strike on any of them. I would like to see the results of you efforts. Any pictures of what you come up with for a fly and if they work for you on the water, would be greatly appreciated.



  13. I'm not sure if this helps at all and I know you are looking at a different vise. However This is an incredable deal.


    Dyna king ultimate indexer fly tying vise - $275 (Bangor maine)



    © craigslist - Map data © OpenStreetMap


    2013 dyna king ultimate indexer vise for 275.00. Used very little. Brand new it goes for 499.00 comes with the box and warranty card... No trades and price is firm also have a lot fly tying materials as well. I'll send more pic if needed. Text me is the best way to get me 207-97four-886four





  14. When did Mustad discontinue the 3366? I've been using those almost exclusively for my warm-water fly tying, and this is the first I've heard of them being discontinued. They discontinued the 3399, but I've heard nothing of them discontinuing the 3366...and honestly, I'd be lost without the 3366.


    when Mustad introduced the "Signature" line of fly hooks, they discontinued several of their "classic" fly hooks, and there were rumors that the 3366 was going away. It has been several years now and I have not seen or heard anything more about it. They always seem to be available, so I am not believing they are discontinued. I also hope it is not true, because I use a lot of them as well. Up until just recently Jann's Netcraft had them for less than $4 per 100, but as with everything else, they are increasing. Hopefully the rumors don't catch fire, then we'll be seeing another round of imbecility like the hackle craze, and what is going on now with .22 ammo.

    This may be my bad. I too was told that Mustad was going to discontinue the 3366. This came from my local fly shop. You are also correct that they are still available in many sizes from many dealers.


    And you could have ended your statement with "What happened to all ammo?!"



  15. Good morning Fishypieter,


    I hope the weather finds you warm and comfortable.


    I have found these hooks on Amazon before. You might want to chesck them out. They ran $35 - $40 a 100 count. I have also found a "Saber 7060" on www.flyshack.com. They come in at $6.99 a 100 count. The reviews on this sight seem to be possitive.


    Not sure what you are tying or what size, however I have been tying on Mustad 3366 for most of my deer hair and bass flies. They are discontinued but there are many companies that still have a good stock available. I just ordered some from www.jsflyfishing.com for 5.00 a 100 count.


    Hope this helps.



  16. Ok my mouth is watering with that one. I'll join.


    Deep Dish Duck Pizza:


    1 duck beast. (mallard size both halfs)

    12 fresh portabella button mushrooms

    1/4 large sweet onion

    4 cloves garlic

    crushed black pepper

    Alfredo sauce use the tablespoon from the utensil draw not a measuring tablespoon

    good pinch of crushed basil

    pizza cheese

    swiss cheese

    1 lb fresh pizza dough



    In fry pan, Use a bit of butter or bacon drippings in bottom of pan, medium heat the crushed garlic and pepper, add mushrooms and cook until soft, then set aside.


    Same pan cook onions until soft, then set aside.


    Preheat oven to 400

    Cut duck beast into 3/4"cubes

    Same pan sear duck pieces so they are just browned on two or three sides. Do not cook the duck more than this, because it will over cook in the pizza and become dry and tough. You want to just brown it with a raw center.


    Using a 9" round 3" deep cake pan. grease pan with butter, flatten dough into pan and up over sides. I like a thin crust so I cut the dough in half and make two.


    Add half of all the cooked ingredients on the bottom of the dough, drizzle 4 tablespoons of alfredo sauce over the ingredients, cover with a thin layer of cheese sprinkle a good pinch of crushed basil.

    Stack the second layer of cooked ingredients, drizzle 4 tablespoons of alfredo sauce and top with a good layer of cheeses, sprinkle with a good pinch of crushed basil.


    Cook until bottom of dough is golden brown, usually 20 to 25 minutes.


    Let sit to cool a bit. Cut and dig in.



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