Uploaded September 2019 | Updated September 2026, 2 days ago
My bass fishing has been lousy lately. So, by luck, I stumbled upon a non-fish recipe that seemed suitable for a very amateur cook like me. Could I do it justice? I gave it my best. Click on *SHOW MORE* for info on the tackle, lake, recipes and much more.
- - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -
THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here: basshunter.com/bass-hunter-ex.html.
THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, 2018.
THE LURES a 3/16 oz. Strike King “Buzz King” buzzbait and a Z-Man 2¾ inch TubeZ with a 1/15 oz. Z-Man BulletZ jig head.
THE BAITCASTING REEL is a Shimano Calcutta 50B, from 2004. This model is no longer made.
THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 LB test, 4 LB mono equivalent.
THE BAITCASTING ROD is a Shimano Compre, CPC66ME, 6’ 6” fast action, med. power. Lure weight 1/4 - 5/8 oz. ounce. Line weight 8 - 15 pound test. Purchased 2018.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.
FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
LARGEST BASS CAUGHT was 6¾ pounds caught here at Lake Ketchabigwon in 1989.
WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Bitters at the Saloon,” downloaded from YouTube’s audio library.
- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -
ASIAN CAULIFLOWER RICE
Recipe from here: thefoodcharlatan.com/asian-cauliflower-rice-recipe
INGREDIENTS:
2 12 oz. bags of riced cauliflower (frozen or fresh)
2-3 tablespoons butter
1 tablespoon sesame oil
1 teaspoon minced garlic (I used the jarred kind)
1 tablespoon rice vinegar
1 tablespoon low sodium soy sauce
¾ teaspoon powdered ginger
¾ teaspoon salt, or to taste
2 tablespoons Sriracha sauce
2 teaspoons of sugar (or equivalent sweetener)
2 tablespoons lime juice (half a lime)
¼ cup chopped cilantro, or to taste
DIRECTIONS:
In a large skillet, melt butter over medium-low heat. Add the sesame oil. Sauté the garlic for about 1 or 2 minutes, until fragrant.
Add the cauliflower rice. It may seem like a lot, but it will cook down.
Stir in rice vinegar, soy sauce, ginger, salt, Sriracha sauce, and sweetener. Continue to cook and stir the cauliflower until it is tender, about 10-15 minutes.
Remove from heat and stir in the lime juice and cilantro.
Garnish with additional lime and cilantro.
FILIPINO CHICKEN ADOBO
Recipe from here: foodnetwork.com/recipes/filipino-chicken-adobo-recipe-1955818
INGREDIENTS:
4 to 5 LBS chicken thighs
¾ cup white vinegar
¾ cup low-sodium soy sauce
4 cloves garlic, crushed (I used garlic from a jar)
2 teaspoons black peppercorns
3 bay leaves
Steamed rice, for serving
DIRECTIONS:
Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. Remove the chicken to a platter. Keep it warm in the oven, and continue simmering the sauce until it reaches the thickness you like, Serve with cauliflower rice.
My bass fishing has been lousy lately. So, by luck, I stumbled upon a non-fish recipe that seemed suitable for a very amateur cook like me. Could I do it justice? I gave it my best. Click on *SHOW MORE* for info on the tackle, lake, recipes and much more.
- - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -
THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here: basshunter.com/bass-hunter-ex.html.
THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, 2018.
THE LURES a 3/16 oz. Strike King “Buzz King” buzzbait and a Z-Man 2¾ inch TubeZ with a 1/15 oz. Z-Man BulletZ jig head.
THE BAITCASTING REEL is a Shimano Calcutta 50B, from 2004. This model is no longer made.
THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 LB test, 4 LB mono equivalent.
THE BAITCASTING ROD is a Shimano Compre, CPC66ME, 6’ 6” fast action, med. power. Lure weight 1/4 - 5/8 oz. ounce. Line weight 8 - 15 pound test. Purchased 2018.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.
FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
LARGEST BASS CAUGHT was 6¾ pounds caught here at Lake Ketchabigwon in 1989.
WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Bitters at the Saloon,” downloaded from YouTube’s audio library.
- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -
ASIAN CAULIFLOWER RICE
Recipe from here: thefoodcharlatan.com/asian-cauliflower-rice-recipe
INGREDIENTS:
2 12 oz. bags of riced cauliflower (frozen or fresh)
2-3 tablespoons butter
1 tablespoon sesame oil
1 teaspoon minced garlic (I used the jarred kind)
1 tablespoon rice vinegar
1 tablespoon low sodium soy sauce
¾ teaspoon powdered ginger
¾ teaspoon salt, or to taste
2 tablespoons Sriracha sauce
2 teaspoons of sugar (or equivalent sweetener)
2 tablespoons lime juice (half a lime)
¼ cup chopped cilantro, or to taste
DIRECTIONS:
In a large skillet, melt butter over medium-low heat. Add the sesame oil. Sauté the garlic for about 1 or 2 minutes, until fragrant.
Add the cauliflower rice. It may seem like a lot, but it will cook down.
Stir in rice vinegar, soy sauce, ginger, salt, Sriracha sauce, and sweetener. Continue to cook and stir the cauliflower until it is tender, about 10-15 minutes.
Remove from heat and stir in the lime juice and cilantro.
Garnish with additional lime and cilantro.
FILIPINO CHICKEN ADOBO
Recipe from here: foodnetwork.com/recipes/filipino-chicken-adobo-recipe-1955818
INGREDIENTS:
4 to 5 LBS chicken thighs
¾ cup white vinegar
¾ cup low-sodium soy sauce
4 cloves garlic, crushed (I used garlic from a jar)
2 teaspoons black peppercorns
3 bay leaves
Steamed rice, for serving
DIRECTIONS:
Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. Remove the chicken to a platter. Keep it warm in the oven, and continue simmering the sauce until it reaches the thickness you like, Serve with cauliflower rice.
