Uploaded April 2018 | Updated September 2026, 2 days ago
Let’s take a look at our new boat, then do a little fishing in the cold, wind and muddy water. Then we can try my favorite chicken wing recipe. Click on SHOW MORE for info on the tackle, boat, lake and recipes.
- - - - - - - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - - -
THE BOAT: is a Bass Hunter that I ordered from Bass Pro Shops 13 years ago is discontinued. A subscriber informed me that he found the boat sold here: sportsmansguide.com/product/index/bass-hunter-ex-boat?a=670576. It looks very similar to my model.
THE MOTOR: A Minn Kota, Endura 55. It has a short shaft for small boats, and has 55 LBS of thrust. It runs on a single 12v, deep cycle battery. This exact model has been discontinued.
THE BAIT: an unknown brand of 1/16 ounce jig head in black with a live mealworm attached.
THE SPINNING REEL is a Pflueger Trion GX-5. This model is no longer made.
THE SPINNING ROD is a tiny Daiwa SMC401ULFS Spinmatic-C SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Amazon, Fish USA, and other places.
THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.
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.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists come out and do 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 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball 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 microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
Background music is called “Fun Asia,” purchased from jewelbeat.com.
- - - - - - - - - - RECIPES - - - - - - - - - -
ZUCCHINI IN BLACK BEAN SAUCE
Inspired by the recipe found here: soupsahoy.wordpress.com/2015/12/29/fermented-black-bean-zucchini-stir-fry
INGREDIENTS:
2 or 3 TBS of olive oil to stir fry in
1 medium onion, chopped
2 cloves garlic, chopped
3 TBS black bean sauce (I used Lee Kum Kee)
2 medium zucchini, cut into bite size pieces
salt and black pepper as needed, optional
1 tablespoon oyster sauce
1 teaspoon regular soy sauce
2 teaspoons sherry wine
½ teaspoon cornstarch, mix in 2 tablespoons water to thicken sauce
½ teaspoon or less sesame oil, garnish at the end
DIRECTIONS:
In a hot pan with oil, add onion, garlic and black bean sauce.
Quickly stir fry for about 30 seconds to bring out the flavor.
Add the zucchini and quickly stir fry over high heat.
Add a little salt and black pepper, 1 teaspoon regular soy sauce
Add 1 tablespoon oyster sauce, stir, stir.
Also add ½ tablespoon Sherry.
Stir as needed and let it cook until zucchini is soft but still crisp.
Stir in the prepared cornstarch mixture to thicken sauce if necessary.
Add ½ teaspoon sesame oil at the end.
GENERAL TSO’S CHICKEN WINGS
Inspired by the recipe found here: ibreatheimhungry.com/2013/05/general-tsos-chicken-wings.html
INGREDIENTS
3 lbs chicken wings
For the Sauce
½ tsp sesame oil
3 TBS unseasoned rice vinegar
2 tsp white vinegar
3 TBS soy sauce
¼ cup water
3 TBS granulated sugar substitute
½ tsp xanthan gum or gaur gum
2 tsp of ginger paste
2 TBS of Hoisin sauce
¼ cup scallions, chopped
½ tsp red pepper flakes
DIRECTIONS:
Cut your wings through the joint if whole, to separate the wing from the drumette. Spread on a parchment covered sheet pan and bake at 375° F for about 40 to 45 minutes or until golden brown. Meanwhile, combine all of the sauce ingredients into a small saucepan and whisk together until smooth. Add Xanthan or gaur gum and whisk. Bring to a boil, then simmer for about 2 minutes until thickened. If too thick, add water. Remove from the heat. When the wings are fully cooked, toss in the sauce to coat. Put the wings back on the baking sheet and broil for about two minutes.
Let’s take a look at our new boat, then do a little fishing in the cold, wind and muddy water. Then we can try my favorite chicken wing recipe. Click on SHOW MORE for info on the tackle, boat, lake and recipes.
- - - - - - - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - - -
THE BOAT: is a Bass Hunter that I ordered from Bass Pro Shops 13 years ago is discontinued. A subscriber informed me that he found the boat sold here: sportsmansguide.com/product/index/bass-hunter-ex-boat?a=670576. It looks very similar to my model.
THE MOTOR: A Minn Kota, Endura 55. It has a short shaft for small boats, and has 55 LBS of thrust. It runs on a single 12v, deep cycle battery. This exact model has been discontinued.
THE BAIT: an unknown brand of 1/16 ounce jig head in black with a live mealworm attached.
THE SPINNING REEL is a Pflueger Trion GX-5. This model is no longer made.
THE SPINNING ROD is a tiny Daiwa SMC401ULFS Spinmatic-C SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Amazon, Fish USA, and other places.
THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.
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.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists come out and do 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 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball 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 microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
Background music is called “Fun Asia,” purchased from jewelbeat.com.
- - - - - - - - - - RECIPES - - - - - - - - - -
ZUCCHINI IN BLACK BEAN SAUCE
Inspired by the recipe found here: soupsahoy.wordpress.com/2015/12/29/fermented-black-bean-zucchini-stir-fry
INGREDIENTS:
2 or 3 TBS of olive oil to stir fry in
1 medium onion, chopped
2 cloves garlic, chopped
3 TBS black bean sauce (I used Lee Kum Kee)
2 medium zucchini, cut into bite size pieces
salt and black pepper as needed, optional
1 tablespoon oyster sauce
1 teaspoon regular soy sauce
2 teaspoons sherry wine
½ teaspoon cornstarch, mix in 2 tablespoons water to thicken sauce
½ teaspoon or less sesame oil, garnish at the end
DIRECTIONS:
In a hot pan with oil, add onion, garlic and black bean sauce.
Quickly stir fry for about 30 seconds to bring out the flavor.
Add the zucchini and quickly stir fry over high heat.
Add a little salt and black pepper, 1 teaspoon regular soy sauce
Add 1 tablespoon oyster sauce, stir, stir.
Also add ½ tablespoon Sherry.
Stir as needed and let it cook until zucchini is soft but still crisp.
Stir in the prepared cornstarch mixture to thicken sauce if necessary.
Add ½ teaspoon sesame oil at the end.
GENERAL TSO’S CHICKEN WINGS
Inspired by the recipe found here: ibreatheimhungry.com/2013/05/general-tsos-chicken-wings.html
INGREDIENTS
3 lbs chicken wings
For the Sauce
½ tsp sesame oil
3 TBS unseasoned rice vinegar
2 tsp white vinegar
3 TBS soy sauce
¼ cup water
3 TBS granulated sugar substitute
½ tsp xanthan gum or gaur gum
2 tsp of ginger paste
2 TBS of Hoisin sauce
¼ cup scallions, chopped
½ tsp red pepper flakes
DIRECTIONS:
Cut your wings through the joint if whole, to separate the wing from the drumette. Spread on a parchment covered sheet pan and bake at 375° F for about 40 to 45 minutes or until golden brown. Meanwhile, combine all of the sauce ingredients into a small saucepan and whisk together until smooth. Add Xanthan or gaur gum and whisk. Bring to a boil, then simmer for about 2 minutes until thickened. If too thick, add water. Remove from the heat. When the wings are fully cooked, toss in the sauce to coat. Put the wings back on the baking sheet and broil for about two minutes.
