Let's Talk Hardware

Status
Not open for further replies.

SamuelMSr

Ultra Member
ECF Veteran
Dec 23, 2013
2,342
8,798
49
Meridian, Idaho
I always though of hush puppies as filler. They like keeping a full basket in front of your face on all-you-can eat crab leg night. :)
I havnt had hush puppies for so many years I can't remember what they taste like....

Same with Brunswick stew....

Sent from my Samsung Galaxy Note 3 using Tapatalk!
 

Bronze

ECF Guru
ECF Veteran
Verified Member
Aug 19, 2012
40,240
188,055
My experience is anecdotal, but my hcigar KFL 3.1 clones are much better than the one EHPro 3.1 clone I got.

I think many of us are finding Ehpro to be inferior. My EhPro Veritas was fine but Lori had trouble with hers. And even at that, the drip tip that came with mine was laughable.
 

Pappy

Vaping Master
ECF Veteran
Verified Member
May 15, 2012
3,835
14,440
Dallas, Tx
I think many of us are finding Ehpro to be inferior. My EhPro Veritas was fine but Lori had trouble with hers. And even at that, the drip tip that came with mine was laughable.

And that's the problem with so many clones - the quality is just purely luck of the draw. One sample will be fine and another is buggered all to blazes and back.
 

retic1959

Vaping Master
ECF Veteran
  • Jul 28, 2013
    6,735
    28,863
    New Orleans , Louisiana
    According to the die hard redfishers, The MS River mouth and at the NC coastline are the best places for redfishing. They just look strong.
    They are strong , and yup you need a leader for them , kick in the azz to catch for sure . :)
    They definitely look like a blast to catch. Looks like basic bass gear is the best approach.
    Yup especially when they move in to the marshes to breed , some places here you have to flip instead of a normal cast .
    You got that right! Every time I go to N.O. or Baton Rouge, I at least get some gumbo. I love gumbo! There's a place called The Cabin in Gonzales, LA that serves some awesome sausage gumbo.
    I had some friends from Gonzales , their dad used to win the jambalaya cookoff every year , made it in a big cast iron pot over a wood fire . I could eat it till I was paralysed . :)
    My experience is anecdotal, but my Hcigar KFL 3.1 clones are much better than the one EHPro 3.1 clone I got.
    I've never bought an EHPro , don't mess with success . :)
    Brunswick stew? must be a further bit north of the south I live in ;)
    A hell of a lot further . :)
    I like the hushpuppies with the crab and crawfish ( sometimes jalepino) in them
    Yup with some lemon butter to dip'em in . :)
    That's true. But we have been finding Hcigar is pretty consistently good.
    I've had good luck with Infinity as well but given the choice I'll go for Hcigar .
     

    Bronze

    ECF Guru
    ECF Veteran
    Verified Member
    Aug 19, 2012
    40,240
    188,055
    The same here I'm dam picky about fish .

    It's one of those things where it is really good or really bad. Fresh is a must and a chef can really do a lot of things to make it delicious. I had a Texas Pete's marinaded swordfish once (can't remember where) and it was awesome. I would never have though that would work.
     

    Bronze

    ECF Guru
    ECF Veteran
    Verified Member
    Aug 19, 2012
    40,240
    188,055
    I make fresh fish at home maybe once a month. Usually cod or haddock, tuna or salmon on occasion. I soak it in milk for an hour or two then sautee' it in butter and olive oil with some seasonings. I like it...tolerable and not bad. But I don't go crazy over it and that's why only once a month. I mainly want it for the nutrition.
     

    SamuelMSr

    Ultra Member
    ECF Veteran
    Dec 23, 2013
    2,342
    8,798
    49
    Meridian, Idaho
    I make fresh fish at home maybe once a month. Usually cod or haddock, tuna or salmon on occasion. I soak it in milk for an hour or two then sautee' it in butter and olive oil with some seasonings. I like it...tolerable and not bad. But I don't go crazy over it and that's why only once a month. I mainly want it for the nutrition.
    Soak a salmon in milk for an hour, then spread mayo on it, season it to taste, wrap in foil then put on the grill with medium heat until cooked.

    Sent from my Samsung Galaxy Note 3 using Tapatalk!
     
    Status
    Not open for further replies.

    Users who are viewing this thread