How to Catch Catfish

World Record HUGE Catfish!!!!!

How to catch Catfish: "I remember when me and a buddy went night fishing for the Big Blue Cats back in the 70s.We used nightcrawlers and chicken livers for bait. We built a bon fire to keep warm by and to entice the fish to come closer to shore.



We fished all night and caught at least 50 Blue Cats that night.Some of them weighing up to 20 pounds.Here are a few ideas if you haven't cat fished..."



This man loves to fish and so do people from Louisiana! They don't call Louisiana the Sportsman's Paradise for nothing! He provides a recipe too and some interesting videos you will enjoy.



By flread45

Molecular Gastronomy – Where Science Meets Cuisine

Molecular Gastronomy – Where Science Meets Cuisine: "The science of molecular gastronomy has given us knowledge about why foods do what they do, under what circumstances, and how. And it has fascinated us by busting myths..."

By Sallys Trove
Photo by Claire L. Evans @ flickr

Recipe: Triple Chocolate Fudgsicle Panna Cotta

Triple Chocolate Fudgsicle Panna Cotta

From: Pastry Chef John Miele, from restaurant Aureole, New York City

Yield: 6 servings

Easy as any other panna cotta Italian dessert! Takes only 35 minutes preparation time plus chilling time.


Ingredients:

¼ cup water

1 envelope powdered unflavored gelatin (about 2 ¼ teaspoons)

1 ½ cups whole milk

1 ½ cups heavy cream

2 Tablespoons sugar

4 ½ ounces milk chocolate, finely chopped

1 ½ ounces bittersweet chocolate, finely chopped

½ ounce unsweetened chocolate, finely chopped

1 ½ teaspoons vanilla extract


Garnish:

Whipped cream

Fresh berries


Directions: Have ready six 10-ounce martini glasses. Pour water into small bowl. Sprinkle gelatin over water and set aside to soften for 5 to 10 minutes.

Combine milk, cream and sugar in medium-sized, heavy saucepan. Bring to simmer over medium heat, stirring until sugar is dissolved. Reduce heat to low and add chocolates. Whisk until chocolates are melted and mixture is smooth. Remove from heat and immediately add softened gelatin mixture. Whisk until dissolved. Whisk in vanilla.

Strain mixture through fine-mesh sieve into pitcher or large glass measuring cup with pouring spout and fill martini glasses. Refrigerate until set, at least 6 hours.

Garnish each dessert, if desired, with whipped cream and fresh berries.

Aureole
34 East 61st Street
New York, New York 10021
212 – 319 - 1660

Recipe: Lemon Tart with Almond Crust

Here in Louisiana we are big fans of the taste of lemon! We love lemon desserts, especially cakes, tarts and cookies. From a home cook in Paris, France comes this lovely easy tart. Enjoy!



Lemon Tart with Almond Crust
From: Alexandra de Waresquiel, Paris, France

Yield: 8 servings


Ingredients for the Crust:

1 ¼ cups all purpose flour

1/3 cup whole almonds, toasted

1/3 cup sugar

½ teaspoon (scant amount) salt

½ cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

3 Tablespoons (about) ice water

½ teaspoon almond extract


Ingredients for the Filling:


2/3 cup fresh lemon juice

½ cup plus 2 Tablespoons sugar

2 teaspoon grated lemon peel

4 large eggs


Optional garnishes:
Toasted sliced almonds

Lemon slices

Whipped cream


Directions for Crust: Blend flour, whole toasted almonds, sugar and salt in processor until almonds are finely ground. Add chilled butter and cut in using on/off turns until mixture resembles coarse meal. Mix 3 Tablespoons ice water and ½ teaspoon almond extract in small bowl; add to processor and blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball and flatten into disk. Wrap disk in plastic; refrigerate 1 hour. (Can be prepared 1 day ahead. Soften dough slightly at room temperature before continuing.)
Preheat oven to 375° F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough into pan. Fold in dough overhang, pressing to adhere and forming double-thick sides. Pierce dough all over with fork. Freeze 20 minutes. Bake crust until golden brown, piercing with fork if crust bubbles, about 30 minutes. Cool crust on rack 15 minutes. Maintain oven temperature.

Directions for Filling: Whisk lemon juice, sugar and lemon peel in medium bowl to blend. Add eggs and whisk until well blended. Pour mixture into crust. Bake tart until filling is set, about 25 minutes. Cool completely.
Garnish tart with toasted almonds and lemon slices and pipe whipped cream rosettes around edges, if desired. Cut into wedges and serve.

Video: The Don't Quit Poem

Inspirational video! Great for creative people to help with discouragement and burnout. Good images and music. Worth the listen.