Las Vegas Steak Status

It is difficult to beat the taste of the steak. The steak is not only superimposed on the taste, but also versatile. From hot sirloin to juicy strips, steak is America's favorite meat. Known for its diversity of preparation, it can be paired with many different types of foods and beverages. Although the steak has never been outdated, it has recently become a meat requirement as evidenced by the explosion of the National Steakhouse.

The steakhouse evolved from the traditional "seal house" of the late 1700s and 1800s, and today they are more popular than ever. People like to go out to eat steak, and their endless appetite for this delicacies makes it the most orderly food on the menu. Today's diners want a mouth-watering taste, quality quality and overall culinary experience, and they are willing to pay a premium for it. Selling steaks has greatly affected the bottom line. It produces higher sales prices than most meats and increases the overall profitability of restaurant operations.

I talked to the chefs and general managers of several successful Las Vegas steakhouses who explained the difference between good steak and steak. Although they all bring their own personality, creativity and special talent to the menu, basically they have not changed the way they prepare the steak, because there is no need… Less is…you The less you make to the steak, the more delicious it is.

AJ's, at the Hard Rock Hotel, will take you back to the past. It offers a little nostalgia for Las Vegas. I spoke with Executive Chef Tom McGrath, who attributed the success of the restaurant to "becoming part of the Hard Rock Hotel experience." “We have attracted a group of fashionable young people who are suitable for this theme. We offer a great menu. Our steaks are dry, 100% Prime. We season with our own special steak sauce and then burn them. Perfect. The signature dish is two perfectly baked 4 ounces. Garlic chopped potatoes, caramelized onions and black demiglaze. If you like the rich mouthwatering steak, AJ is the place."

ENVY, in Las Vegas The Renaissance Garth Hotel is a refined steakhouse definition; it offers a menu tailored to those who really appreciate the steak. Chef Bradley Manchester said that the key to their successful menu is the seasoning. “These are ingredients, know where these ingredients come from and know how to use them in the most efficient way. All our steaks are Prime. We have our own company that ages our steaks. Our most popular steak is 18 ounces of New York and 22 ounces of bone ribbed eyes. We use French sea salt and roasted fragrant peppers to season the steak. Telacherry pepper gives it a black pepper flavor, but not the heat from black pepper. We cook the steak on both sides at high temperatures. Basically we put the steak on the grill on the open fire and then we left them there. We won't make a lot of pokes or turns. We also offer a killer seafood and dessert one ' adult' We are all creating food for good people. "

GALLAGHER'S STEAKHOUSE is located in New York – New York Hotel, one of the best steakhouses in the United States. Opened in New York City in 1927, this intimate and welcoming restaurant is an original legendary steakhouse and an ideal place for carnivores. “We really didn’t change the way we prepare steaks,” said Aaron Restaurants’s executive chef Damien McEvoy. “We don't need to be effective because we prepare them. We wet our meat for 90-120 days in Cryovac, then remove the meat and dry it for 18-20 days. This process breaks down the muscle tissue and enhances the taste of the steak. It is tender and delicious, there is no need to change it!"

LES ARTISTES STEAK HOUSE, at the Paris Hotel. This exquisite French restaurant is the “big steak”, says former chef Ken Bozzo. “Les Artistes is based on Prime steaks, seasoned with salt, pepper and garlic, and then baked to perfection. The signature steak is a 16-ounce bone mignon steak with a strip of salt and salted Prime Rib in New York. Big and bone This is the way to go." General Manager Maitre'd, James Valdez said: “Les Artistes is one of the few high-end boutique steakhouses specializing in French-California style. We also make traditional seasonings and Oscar-style steaks and fillets.” Les Artistes The steak is large and tender with a French touch.

The Palm Shop at Forum Shops in Caesars Palace is a favorite of locals and tourists alike, and often hosts Who's Who in Las Vegas. When I called my old friend Steve Schirripa (aka Bobby Bacala, The Sopranos), I wish him a happy birthday. The irony is that he planned to celebrate at The Palm that night. “The palm tree is one of my favorite restaurants,” Schirripa said. “I like the atmosphere here. The food is always delicious, they are all steaks. This part is very big and delicious. I can always count on it to be consistent”. General Manager Larry Close explains why their steaks are always delicious and consistent. “Our steaks are fed with Midwestern Prime. First, they are moisturized and dried for at least 35 days. We season the steak with a little olive oil and Jewish salt. Our steaks stand up so they don't need to be over-flavored.”

NERO's, located in the Caesars Palace Hotel, has recently been refurbished in both the restaurant and the kitchen. “We gave the restaurant a facelift to make it more modern and sleek,” said Executive Chef Shawn Griffin, who prepared a juicy steak for the emperor. Nero's is synonymous with incredible steaks, and Sean chef explains why. “I am passionate and respectful about food and all its related things, and I have an excellent team with the same feeling. We offer the best quality meat, seafood and produce during their peak season. If you start incredible The product, it maintains its integrity. The finished result is a wonderful thing. Our steak is Prime, we dry them under the premise, and let us completely control the aging process. The new trend of the menu is ours Steaks from Point Reyes Blue Cheese and Bone Marrow Crusts to Chimichuri and 3 pepper sauces have different ingredients and sauces. For those looking for incredible decadence, I recommend using Liquid Foie Gras sauce; it exceeds Top! Our signature steak is Rib Eye “Lollipop”; a 32-ounce steak with a bone that is reminiscent of what will be there when dinner at Flinstones. When we bring it to the table, this is a very Big topic. “Nero Restaurant offers a variety of quality steaks that cater to all of us steak lovers.

Since its opening in November 2001, the N9NE Steakhouse in The Palms Hotel has been a “fashion hotspot” for locals and tourists alike. This stylish and popular steakhouse offers a delicious Chicago steak menu that reflects the culinary talent of Executive Chef Barry Dakake and his team. Chef Barry contributed two reasons for the success of his restaurant: “The first is consistency and two, and there is good leadership in front of the house and behind the house. This comes from our owners. They are the most in town. Good owner, this is a complete package. "I asked Barry chef about his steak preparation. “Our steaks are only Prime and Wet Age of the US Department of Agriculture. We won't dry or marinate them. We season with salt and pepper and then bake in a 600 degree oven. Our signature steak is pepper baked bone – double Rib eye. Very tasty. "I used his menu to ask him about new trends. “We are intimate with our customers.” We always want to know what they like. Recently we have been using 16 ounces of bone viscera. The bones add flavor. It is very popular with our customers.” I also spoke with Chef Michael Kornick, who opened his first N9NE restaurant in Chicago in April 2000. “Steakhouses are a huge attraction for those looking for food in impulse and enjoyment. People see the value of a delicious steak and N9NE. The great steak is paired with the finest ingredients. We enjoy it in town. High reputation because we have a commitment to quality.

[Chinese Restaurant Review] Flushing Foo Kee Seafood Restaurant

When is "B" the second best result you can get? Speaking of Foo Kee Seafood Restaurant! Just like the second highest evaluation reached by the Chinese mission! Since you can get a "B" for other reasons, you only need to check out our Twitter feed, @TheChineseQuest.

After two months of interruption, in the winter, it seems that it will never end in the New York City metropolitan area, Mee's to go on the road tonight. Special attention was paid to Mee Tsu Yan's delicious intestines at this time. We deliberately chose a Chinese restaurant with Cantonese cuisine.

Once again searching for the best Chinese restaurants around, we once again ventured through the Nassau border to Flushing, New York. At this point, we must consider rating the Flushing restaurant instead of the Long Island restaurant, because it is clear that Flushing restaurants now occupy four of our top five Quests to find the best on all Long Island. Chinese Restaurant.

Our destination is:

Foo Kee Seafood Restaurant

136-14 38th Avenue

Flushing, NY 11354 [19659002] Tonight our special guest is the most distinguished Mee Har Vee, a world-abandoned wine connoisseur, or a sommelier, a delicious person, and a kind guy. A real man, if we have seen one. a character. And the boy we know the characters!

Darren is our master. I swear that this guy could have been juggling! What better way to resonate with the Jews than to be fun and handsome. We are looking for a real treat (and indeed, the Health Council has a "B" rating on the restaurant, we can rest assured).

We left all the orders to him… We left the wine selection to Mee Har Vee…more on this later.

When Darren (we are not sure if this is his real name or a stage name), cook three appetizers, including our ribs (so), crispy Beijing roast duck (yum- Mee), and a crispy Chicken dishes, our meal started.

The first of five wine choices with Mee Har Vee, called the "Seven Daughters." Now we are six people, we are a bit confused. What do the extra daughters do at our table? Then he explained that the seven children represented seven different grapes mixed together to make the most delicious white wine. There are four other wines. Beat what we call. I was only then… well, back to the comments.

So, after the appetizer is well settled in our stomach, it is time for Darren (this is his name, right?) recommend our main course. There are four to five spectacular choices with some incredible sauces. Nothing is hot. However, it is very juicy.

My favorite is the five pound lobster in garlic and ginger sauce.

There are some steak pieces (kew?)… melted in your mouth. The scallops are like butter. Another chicken dish, and the house special fried rice.

As a real, authentic Chinese restaurant, there are no fortune cookies for the desert (sorry, you have to pick your lottery number from other places), but the sweetest juicy orange I am ' It has been a long time.

At Flushing, you can go to hundreds of Chinese restaurants. This is something you definitely don't want to miss.

Humbly submits consumption,

-Lonnie Goldman, also known as Mee Magnum ( "Chop! Chop!" )

Archie's Pub and Eatery in Depel, Wisconsin

I have lunch at Archie's Pub and Eatery in East De Pere. As you walk in, you will see a large store front window, and once you enter, you will notice a very large strip bar. The lighting is very dim because there are no lights above the table or above the ceiling. Across the top of the bar are some flat-screen TVs, and there are many different game consoles and various bar badges hanging on the walls throughout the building. The most different and interesting focus of the bar is their ceiling tiles. They display collages of various pictures and objects, with no appearance theme.

There is no music to play, only the TV is transferred to various sports channels. The server was friendly, bought me a menu and asked if I wanted a drink. After bringing me soda, she told me the special price for lunch that day. Archie's menu includes a variety of pizzas, soups, salads, burgers, burritos and Panini's. I decided to try a special product called Bag of Fish and Chips for $8.95. It is described as a half-pound lightly grilled salmon fillet, and the French fries are stuffed into a brown bag that you just need to tear open. There is no plate for this meal, and you don't have to ask (even if you say hello). Well, this sounds like a unique and interesting idea, but unfortunately, this description sounds better than when it is served.

I folded a medium-sized brown paper bag together and laid it flat on my desk. I was offered malt vinegar. There are also ketchup, mustard and extra napkins on the table. When I ripped open the bag, it contained 3 to 4 pre-frozen breaded fried fillets with lots of medium-sized chopped French fries and 2 small plastic containers of Tata sauce. The French fries in front of the bag are very crisp, and the fish fillet tastes like a frozen fish fillet: inferior. Be careful, because they nailed the bag, I found a staple in the bag but couldn't find the second. When I ate, the French fries at the bottom of the bag were soaked. I noticed that Archie offered a dollar burger on Tuesday and had a wide variety of beers.

New Pass BBQ in Sarasota, Florida – Best Fish and Chips

The taste of the bait shop, crispy, crunchy, French fries, squid and seafood bites.

My favorite magazine, Coastal Living, published my secret seafood diving, which was really exciting.

A real beach lodge, I did not deliberately mention it on our website. I want to taste everything for myself. But now, about the new channel barbecue in Sarasota, Florida… between the Lido and the long boat keys… on the way to the accused Mott Museum and Aquarium.

The locals used this kind of leisure, in 1929, bargaining for barefoot beaches as a bait shop. Next to the fresh fish cafe is the City Island bait store. You can buy bait, fishing, charter captains, charter boats, nature walks, buy oyster knives, picnics, borrow books and taste the best casual coastal cuisine in Sarasota.

I like breakfast… fresh eggs, made fresh, crispy bacon, melted cheese and freshly brewed coffee on the bread. I sat on the wooden bench, watching the birds and the seagulls, and the silverfish jumped up.

Lunch, because of the long line of the season, is the award-winning burger and the coldest beer in town.

Coastal life does not mark the real special… old British fish and chips, three rich plump, squid crispy fries with delicious malt vinegar, lemon and chutney (not needed).

If a person lives in England, then only one thing is gone. This fish was not wrapped in the London Times.

Budget Meal Recipe: 2 amazing, low-cost dishes

Like cooking, but no cash? Can you find some simple recipes without breaking the bank? Here are 2 of the best budget meal recipes!

1. Chinese Roast Pork

Great Chinese restaurants usually serve delicious slow-cooked pork dishes, but they are often too expensive due to budget constraints. To make this kind of budget meal recipe, you can buy a 5-6 pound pig shoulder or butt – these cuts are very economical and very tasty when cooked slowly when properly seasoned.

To start the cooking process, place pork fat or skin face down in cold cast iron or other sturdy pans. Adjust the heat to medium and let some fat appear. After about ten minutes, remove the frying pan from the frying pan and place it in a slow cooker while adding the liquid fat that is now flowing out.

Now, you only need to make a good sauce for this budget meal recipe. Mix 1 cup soy sauce with 2 cups of chicken soup, 1/2 cup of brown sugar, 3 teaspoons of Chinese five spices, 2 tablespoons of dried ginger, 2 tablespoons of garlic powder and 1-2 tablespoons of chili powder. Pour the sauce into the meat in the jar, fill it with water, and cook for 8-10 hours at low temperature.

2. Bacon-Blue Cheese Burgers

Want a restaurant quality burger without a restaurant price? Try the size of this budget meal recipe and send your taste buds on an unforgettable trip!

First cut the bacon into pieces and then turn it brown. While cooking the bacon, pack 2 pounds of 80% lean beef and add 2 tablespoons of salt, black pepper and garlic powder. Once the bacon is complete, add them to a heap of approximately 6 ounces. Blue cheese.

Now simply mix all of these ingredients together by hand and form 6 patties. Cook on the grill until the desired effect is achieved. If you don't have a grill or if it's too cold outside, you can make a burger with a beautiful golden brown casing on your cast iron skillet or baking tray.

Secret recipe for Norwegian fisheries

Norwegian theory is limited in fishery resources because it has only 385.178 square kilometers of land area and 25.148 kilometers of coastline. However, the country located in the Arctic Circle is the world's second largest exporter of fishery products after China.

What is its secret? A simple answer: good and integrated fisheries management.

Norway is the first country in the world to implement a trawl permit. In 1973, when the crisis hit the offshore fishery resources, the annual catch fell. The Oslo government has implemented a licensing scheme to limit the number and size of fishing boats with fences, purse seines or shrimp trawls. Therefore, when the 200-mile exclusive economic zone (EEZ) was enacted in 1977, most of the Norwegian coastal fleets were arranged with rules and were not free to expand.

The next step taken by the Oslo government is to adopt IQ quotas (individual non-transferable quotations). In 1990, when the catch of squid fell, the total quota was cut and the fishermen were divided into two groups. They all have a limited quota.

The Oslo government has also enacted another environmental protection policy, such as prohibiting the dumping of fish into the sea. All catch must first be brought to the land and then carefully calculated by the official. If they are discarded, the license will be revoked immediately.

In Norway, fishing permits are very expensive (new entrants can be used free of charge, so the fisheries sector does not lack human resources). By doing so, fishermen or fisheries companies are afraid of the risk of losing their licenses.

Norwegian fisheries management also has a long tradition. For more than a century, people have actively participated directly in this extractive industry. Stakeholders not only participate in the determination of quotas, but also become members of official delegations, negotiating with neighbouring countries with large amounts of fishery resources.

In order to determine quotas, the Oslo government established an independent agency to continuously monitor fish stocks and the number of possible catches. For each commercial fish, the quantities are different from each other and the minimum size is taken as an appropriate standard. The number of each fishing season may vary.

Based on the above facts, it is no wonder that Norway has become the world's second largest exporter of fishery products. Other countries should learn from Norway how to properly manage their fishery resources.

Auckland Tourism – Auckland Non-Tourist Tour

Auckland is the gateway to New Zealand, the city of sailing and the country's largest city, which may make it seem overwhelming. However, there are more things in this city than in the harbour. With these tips, you will definitely make the most of your time, whether you have hours or weeks.

The best place to pick up the jewelry: The Otara market is very popular on Saturday morning, which produced the local TV series "Soap Opera". For travellers, this is a great place to experience the city's cultural mix (especially its proud Polynesian heritage) and to buy cheap crafts.

The most popular local tour: Waiheke Island is New Zealand's Martha's Vineyard. Visitors will love its beaches, landscapes, vineyards and agents of 52 islands in Hauraki Bay.

An exhilarating and barrier-free adventure: this big city is full of dormant volcanoes and offers great hiking and sightseeing. If you are in a hurry, take a speedboat ride to Rangitoto Island Atoll and enjoy the summit that is worth climbing.

Where to celebrate special occasions: Few top restaurants are able to maintain their unstable position for more than a year or two, but French cafes continue to grow and be amazing. For the best tasting, enjoy the chef Simon Wright's tasting menu (with paired wines).

The best place to eat fast food: If you are looking for a gourmet and laid-back atmosphere, you can't beat the cheap and hearty Asian cuisine at the Queen Street Asian Food Court.

The Origin and Story of the Triple Crown of Purebred Racing

The Triple Crown of purebred racing has always been one of the most famous achievements of all sports. The thoroughbred horses that have won all three games have achieved some special achievements. The most fascinating and interesting fact about the event is that in more than 125 years of history, only 11 horses have the title.

The origin of the term

The merits of popularizing the American "Triple Crown" concept belonged to columnist Charles Hatton. In his writings, he often used the term to solve the 3rd horse race in the Kentucky Decade in the 1930s, the Belmont Championship and the Preakness Championship. With the gradual popularization of this term, more and more trainers and owners are starting to prepare their purebred horses for these famous horses.

Title Declaration

During the 1940s, this term was used as the standard for these events in all major newspapers. The title was officially announced at the Thoroughbred Jockey Club Awards Ceremony in 1950, and Sir Barton was declared the first winner to win all three games in 1919. At the annual awards dinner, the organization won the championship before the successful winners list 1950.

Between 1930 and 1948, these famous horse racing competitions were awarded almost every 2.5 years. However, after 1948, it took a quarter of a century (1973) until the Triple Crown was won by the Secretariat. When Seattle Slew won the championship in 1977 and then won the Affirmed championship in 1978, the fans of this purebred racing event were fascinated. However, this achievement has not been achieved since the victory of Affirmed in 1978.

Origin of the horse racing event

After the Civil War, in 1875 many trainers and owners began to organize famous horse racing to match the legacy of the British Triple Crown. The first attempt was at Churchill Downs, Meriwether Lewis Clark, Jr. Focus his title on his derby. This became the home of the Kentucky horse.

At this time, New York State has three major horse racing events. The racing organization was isolated by localism, and everyone insisted on the supremacy of their own race, which led to the failure of these efforts. Celebrities and senior citizens in the eastern states have spent a long time even taking their horses to the west or certainly in the Midwest. Interestingly, it was because of their arrogance that he controlled most of the sport, and the famous Manchester United War did not participate in the 1920 Kentucky Derby, thus losing the chance to win the potential Triple Crown.

The main challenge to overcome

There are many factors that make it difficult for horse racing to win all three horse races. The biggest challenge is that a horse must win all three matches on different tracks in five weeks. This is a daunting plan to push these horses, jockeys and trainers to the limit. Most importantly, the actual race is very long, which makes the 3-year-old thoroughbred horse the biggest test.

All these factors, combined with the fascinating story about the origins of the Purebred Racing Triple Crown, make it one of the most exciting horse racing events in the world today.

Fortune High Tech Marketing – Company Reviews

Fortune Hi-Tech Marketing (FHTM) was founded in 2001 by Paul Orberson and is headquartered in Lexington, Kentucky, USA. It has several product lines including health, beauty and diet products, telecommunications, roadside assistance packages and online travel brokerage services.

These products are mainly distributed through word-of-mouth advertising, in which the recommender receives the product commission and he or she sells it. In addition, there is a recruitment system where recruiters can earn further commissions by recruiting additional referees. This is known as the Multi-Level Marketing (MLM) platform because the commissions earned increase the number of new employees you sell underneath (also known as "downline"). When you are recruited by FHTM, you are called an independent representative.

If you eventually become an independent representative of FHTM, you can also get the wholesale price of all products, you can resell through the markup to get the retail profit tot of voltage of OV choose! Your own presentation!! Fixed In In Initches [[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[ThisisthedifferencebetweenapyramidschemeandthePyramidProjectThePyramidprogramonlyfocusesontherecruitmentofmembersratherthanproductdistributionwhichiscompletelyillegal

Although each MLM has a different commission structure, you will find that all MLM platforms have very similar summary of member income. percentage. Fortune Hi Tech Marketing is aligned with the goals of other MLM companies. A summary of FHTM's independent representatives from September 1, 2009 to August 31, 2010 shows that 66% of people claim commissions between $100 and $5,000, with 10% representing annual revenues exceeding $5,000.

You will find that only about 5% of all members of all MLM companies in the world have sufficient funds to maintain a decent life. The key to these people and their success is hard work, firm determination and strict discipline of business goals.

One thing that FHTM may lack is the ability of their candidates to market online. Instead of trying to attract potential customers and waste most of their energy through word-of-mouth advertising, people can get pre-qualified buyers through the Internet through effective sales channels. Once the work is done, you will find potential customers on the autopilot. This is not limited to the independent representatives of FHTM, but can also be applied to any MLM platform in the world.

Capturing Large Bass and Bass Fly Fishing Tactics – Grab the Big One

Bass fishing has a fascinating history. Bass fishing has existed for hundreds of years

Fishing is used as a means of finding food among the people of the southern United States. Since then, it has covered all ages and countries. Today, Australia, Cuba, South Africa, the United States and most of Europe are fishing.

Historical bass event:

o Bass fishing was born from 1768 to 1770

o Xiaosha Wilpel produced the first winding fishing reel and was patented in 1897.

o William J Jamison Co created the first rotator, which became today's rotator bait.

o In 1932, President Franklin Roosevelt established the Tennessee Valley Authority and encouraged the construction and construction of numerous dams. These dams were later used as fisheries for different species of salmon.

o In 1937 DuPont applied for a patent for a nylon fishing net, which became today's nylon monofilament fishing line. With some changes, it stays straight and lasts for a long time to clean and care.

o In 1992, Las Nixon, the famous carp fishing history fishermen won the sport's total income of $1 million this year. Today we are hosting bass tournaments across the United States with bonuses ranging from $100,000 to $1,000,000.

There are various types of Bass:

The most worn bass is:

o Largemouth Bass

o Smallmouth bass

o Kentucky Bass

o White Bass

o Black Bass

o Sea Bass

Australia has Bass, but they are different from North American Bass, although they have similar characteristics.

In the 1950s, due to the development of modern fishing equipment, from bass boats, fishing rods, fishing lines, baits and various fishing gear, Bass fishing sneaked into the future.

The electronic device was incorporated into the equipment of the bass bass fishermen used at the time. Different types of reels play a role in traction, lifting and flipping and are beginning to develop.

Statistics show that sports are increasing and more and more people are interested in it. Beyond tennis and golf.

Fly fishing for squid is also a popular sport.

There is a need for a good fiberglass or bamboo rod and come in a variety of sizes. The most common size is a 9 foot rod. The rod is longer than a normal rod because the rod is used to cast heavier lines.
The rod will be divided into one, two or three units. Many fishermen prefer a two-piece fishing rod because it is easier to transport.

The type of flight line you use depends on the pole you choose. View the line style used with this lever on the lever handle.

The reel of the flying rod is very different from the rotating cast rod and will hold fewer lines. This is because the lines are thicker. Use the rotating rod to pull the line, but use the fly rod to pull the bait.

Most bass flying fishermen would like to use an upward lock with an extended butt bar. Your fishing shop will know your request.

Another important item for the Fly Fisherman is a good fishing vest.

You need as many pockets as possible, large enough to hold your bait box and other items. Also make sure there is a felt or wool fly holder to attach the extra flying bait. This makes it easy to change the bait when needed.

When the bass is flying, it is also a good idea to pour water on the chest or hips. You will be able to wander rivers and streams in the river and play in the water. Remember that Beth likes to hide and attack their prey.

A pair of good wading shoes or boots will also help. Look for some soles that have good leather, felt or non-slip texture. I used to use rubber boots, but they were slippery on moss-covered rocks in West Virginia. I now feel stuck to the bottom and found it to be effective.

When bass fly fishing is not worried about not capturing any bass, it may be squid time… so fish squid. They are very interesting and delicious. Get delicious fish recipes and more fishing supplies and secrets.

For more bass fishing tips, fishing supplies and delicious fish recipes, you can read more on my website.

found in the resource box below. Continue fishing in the cool waters. Joe