Sciguy77's Journal, 14 April 2014

Sciguy I am sorry to hear of ur health issues. Sounds like ur right on track no trying to better your health. Keep up the good work! I wondered what part of Science u were involved in due to ur name. Oh yes.....onion rings are something I miss as well. I was wondering if you know the proper way....before or after baking....to debone a trout? I baked 4 nice ones the other day and thought I could just debone them after cooking but it was not easy. There has to be an easier way. Pike are pretty boney as well I believe? Is there a trick to deboning I am not aware of? Any suggestions would be greatly appreciated a I am tired of picking meat away from bones. I fish a lot and eat many of them....sure would make my life easier if I knew how to make the eating of them easier. Hope u can get some fishing and riding in soon as it does so much for the spirit. Have a great day. 

The pic of the lil one u have up there is priceless!  

I didn't blame heart disease on fat, I got fat AFTER I got slammed with heart disease. It's one of those things that runs in the family for me. However, now that I'm there, I have to give up fatty things like onion rings until I gt thin once again. I feel like a broken record sometimes, but you can eat whatever you want as long as calories in <= calories out. The body is a multi fuel engine -- it'll burn whatever fuel ya stick in the tank -- even my beloved onion rings AND all that delicious saturated fat used to prepare them properly. I just gotta tune up the engine before trying to run on some fuels again. @Dylansmom -- Trout have those "extra" bones along their sides that just sorta float in the upper back. I think they're called pin bones, but I have a few less kind names for them. Filet the trout like any other fish, then remove the pin bones by cutting a V around them. You're gonna lose some meat though, and if the trout is smaller that can be a real problem. I usually just cook the things with the heads removed and flake the bones at the table. Northerns are pretty similar, but they're big enough that those bones can be removed a lot easier and there's still plenty of flesh left. You can actually filet the bones out of the filet! A well cleaned Northern will have a nice big boneless filet, a narrow strip that has been separated from it with all those bones in it, and a long, squarish strip of meat that's been removed from it. I'll expand more on the science stuff another time. I was also an astronomy minor, and last night's lunar eclipse has knocked my internal siderial clock flat on its butt. For anyone interested, we're going to have a partial solar eclipse right here in North America this fall! The last time I saw one was back in the later 1960's so yea, it's gonna be a pretty big deal. 

Sounds like you have it all in hand. Good for you.