Is there a Trout in your pants or are you just happy to see me?

Today's topic is freshwater fishing on a budget.  If you have not known yet, Mr. Ballin On A Budget is an avid fisherman.  Naturally, Mr. Ballin On a Budget is going to show you that fishing with top of the line gear and equipment will not necessarily translate to successful fishing.  I've see many people with fancy schmancy fishing rods and shiny lures skunked at the end of the day while Mr. Ballin On a Budget here with his $10 Big 5 sporting goods rod and reel combo murder those trout and bass leaving Mr. fancy schmancy weeping in a fetal position wondering what went wrong.

For the sake of our target fish, we will use trout as our example because most of the lakes in your part of the woods will most likely be stocked with hatchery trout.

Rainbow trout

Daiwa D-Shock rod & reel combo

Let's talk about equipment.  The most basic and essential equipment is your rod and reel.  If you are just starting out, I recommend getting a rod and reel combination from your local Walmart, Big 5 or Sports Authority.  They will usually run you between $10-$20.  Anything over then you are doing it wrong.  There are usually deals near Christmas time and end of the year when the existing inventory needs to be moved for  incoming inventory.  This is your best time to snatch up a perfect combo for that upcoming fishing trip.  For trout fishing, the lighter the rod and reel the better.  I recommend a 5-6 ft pole with a small reel that fits 4-8 lb test line.  Usually Daiwa and Shakespeare are my go to choice.  What's great about these rod and reel combos are that they come with line already.

Berkley Trilene XL

In the event that your rod and reel combo does not come with line, then do not panic.  I recommend 6lb test as the main line for your spool.  The best bang for the buck line out there is Berkley Trilene XL Smooth Casting line.  This will run you about $7.  This can spool 2 reels with no problem.  You split the cost with a friend or sibling.  Now for the leader line(the line that will connect to your main line and is the line that you will put your bait on).  For the leader line, I recommend going 4 lb test line.  There are many talks about using fluorocarbon as the leader line.  It's great line and virtually invisible, but it will also cost you an arm and a leg.  If you have the money, then by all means buy it.  I recommend 4 lb test line by Seaguar.  It's about $8 or $9.  Before you get your panties in a bunch, just realize that you will be making leader lines out of this and it will last you a good couple of months of intense fishing before you have to buy a new one.  This is a nice investment considering how much you are saving on the rod and reel.

Now for the terminal tackle.  You will need a pack of 3/4 oz egg or barrel sinkers.  You can go up to 1/2 oz but I don't recommend any heavier than that.  These usually cost about $1 a pack.  For hooks you can either use size 8 single hook or size 12 treble hook by Eagle Claw.  These will run you about $2-$3 bucks a pack.  You will also need size Snap swivels or swivels.  The smaller the better.  These will be around $1.30 a pack.  Your terminal tackle should not exceed over $10.  And these are usually good for 4-5 outings provided if you don't hit snags or lose it due to "operator error".  Couple small neon foam bobbers as indicators.

Berkley Dough Bait

As for Bait, I recommend using dough bait which is usually $4 a jar.  Berkley makes a variety of artificial dough baits and Powerbaits.  For budget, I would stick to the dough baits because it has been proven reliable bait for stocked trout.  For colors, you cant go wrong with green, chartreuse, rainbow and white.  Walmart has the cheapest price around.  Usually $3.49 a jar.  Another cheaper option that is also effective that Walmart carries is live earthworm.  They run about $1-$2 for a dozen worm.  They can use a combination of live worm and dough bait that is pretty much irresistible to trout.  This is the equivalent of crack to Lindsay Lohan.




Fishing License and Permit -  If you plan on fishing more than 3 times in a year, I highly recommend buying an annual fishing license.  This is run you about $45 for the year.  A day license is about $14 a day.  So you do the math.  Most stocked lakes will require a fishing permit that is separate from Department of Fish & Game license.  This is what funds all the fishing stocking at the lake.  Fishing permit is usually $5.  For ages under 16, California department of Fish & Games does not require fishing license.  Most likely the lakes will not require fishing permit for under 16 as well, but check with them to be sure.  Here's a video on how to set up your trout rig in the event you need some guidance.

All and all trout fishing is not a very expensive hobby or activity.  I have shown that it does not take the best equipment to catch fish.  It just takes time, patience and luck.  It's a great thing to do when passing the time or when you just want to sit back and relax while enjoying mother nature.  Fishing in general is a great tool in teaching.  Great way for kids to learn about responsibility, organization and patience.  And when you do catch that fish, its dinner on the table and puts smiles on everyone's face.  Sure you can go buy trout at Costco for $3/lb, but you're missing out on the experience and the feeling of catching your own dinner.   Fishing is 30% preparation and 70% luck hence it is called fishing and not catching.  Don't get discourage if you get skunked, there is always next time.

So here are my budget tips:

* If you plan on doing fishing more than twice in a year, invest in a year long fishing license.  Check with the parks and lakes to see if they have yearly permit and parking for discount price.    Buy your terminal tackles in bulk.  You will save in the long run.
* Walmart is a great place to buy your bait and terminal tackle.  Live worms are great bait and cheap for the price
* Garage sales are great places to stock up on fishing items and tackles at very discount prices.

Farmers Market and North Korea: It's a good thing.

Farmers market are nice alternative to your local chain supermarket.  They usually are populated by small farmers and growers from surrounding local area that takes pride in their product.  This is not necessarily saying that supermarkets don't stand behind their products.  I'm just pointing to the fact that will you ever meet the person who grows your carrots, potatoes, onions or tomatoes at the supermarket?  Will you see them standing next to their little corn section shaking hands with consumers and giving them cooking tips?  Probably not.  If you have never been to a farmers market, I highly recommend that you do go to one just to experience the ambiance.  With farmers market, there is no middle man, no distributor, no processing center.  It is just you and the person who grew, made or harvest your product interacting.  Most of the produce that you will see are what is in season.  Tomatoes in the summer, root vegetables in the winter.  Most importantly, their product is organically grown or raised.  This does not necessarily translate to budget shopping.  There are times that your local supermarket will have a better deal than your local farmer's market.  Mister Ballin On A Budget here will show you how to get the best deals around.

Season:  It is best to eat produce and food within the season because they are easier to grow and harvest during that time.  Sure you buy Avocados now, but you will be paying extra for the shipping and handling.  Most likely your Avocados will have to be transported from a more humid and warmer climate usually far away.  With local farmers market, you probably not run into those issues, but I have seen instances such as that.  Always look for seasonal fruits and vegetables at the farmers market.  They are usually in plentiful quantities and are the center of display.  The more out of season produce are usually in small quantities and to the side of the stand.  These items take more care to grow and harvest adding to the farmer's bottom line, hence a higher price for that item.  They will cost you more.  So buy seasonally.

Options/Flexibility:  At the farmers market, there are different stands to choose from for the same item.  For example, if cabbages are in season, you will see more than 2 or 3 stands selling cabbages.   Most likely, the prices will be fairly the same, but there are instances where one stand will sell that item for cheaper.  They do that sometimes to stand out in the midst of their competitors or they are hoping that you will buy other items at their stand.  A marketing ploy on their part and an incentive for you.  It is worth it to scope out all the stands first before you buy.  Gauge the prices and go to the one where you feel comfortable buying from.  I usually taste a sample of the fruit before I buy it and I observe other people buying as well.  If I see a crowd of people grabbing oranges at lightning speed, then they probably know that it's a good quality item.

Timing: This is quite possibly the most important part in getting quality produce at bargain prices.  The best time of the day for cheap, quality, and organic product is near closing time.  Usually 30 minutes til the end of farmers market is when prices on produce and other perishable items drop significantly.  Why?  The simplest answer is that the farmers don't want to lug and carry all those items back.  They want to get rid of all their inventory for that day as much as they can.  There are usually a big concentration of shoppers in the early morning and it tends to trail off near closing time.  In order to try to maximize their sales, farmers will make last ditch efforts  to attract buyers and unload their products.  They do this by slashing and dropping prices on perishable items by mid afternoon.  They rather make a little money than no money at all.  I've seen prices on fruits drop by 50 cents a pound from $1.50/lb and more in certain areas.  That is at least a 30% discount.  This is where your bargaining skills really come in.  Farmers and sellers tend to be more flexible at this time.  You can negotiate even cheaper prices if you buy in bulk.  This is the time where you will have an advantage on scoring deals.  Of course you're thinking that all the good and choice produce will be scooped up in the morning, and what's left tend to be lesser quality items.  Well, just remember what I stated earlier.  A farmer/seller stands behind their quality product.  All of their products displayed at top quality items, even down to the very last grape.  They know that if they sell you a potential piece of sh@# item, you won't be buying from them next time and they will lose a potential customer for life.  These local farmers depend of loyalty and reputation, they will not jeopardize that by selling you crap.  Another plus is that you won't have run into the busy morning crowd.  You can catch that extra hour of sleep that you needed so badly from the previous night of boozing and debauchery.

Negotiation Skills

 Now that you've got these tips engrained in your mind, don't be afraid to use them at your local farmers market.  The worst thing they can do is politely say "no".  If they do say "yes", then success!  I've done my job.  Just think of all the possibilities that your bargaining and negotiating experience can translate to.  Think garage sales, car sales, flea markets, nuclear disarmament with North Korea.  Well, maybe not the last part........but you get my drift.



So here are my tips:

* If you buy in bulk, you are more likely to get deals and bargains.
* Make friends with your local farmer.  Wouldn't hurt to shoot the sh@# with them.  Who knows, maybe next time they will throw in an extra orange for you.
* Buy seasonal.  If there are some items are you require that are not in season and cost a pretty penny at the farmers market, then this is one instance that local supermarket will be an alternative option.
* Timing is crucial.  Just think seller's market and buyer's market.  Early in the morning is a seller's market.  Demand is high.  They dictate the conditions and price.  In the late afternoon before closing time is buyer's market.  Demand is low.  They are willing to ease conditions and prices.  This is the time where you will score your best deal.

IF KIM KARDASHIAN IS PORK BELLY, THEN WHAT IS KHLOE KARDASHIAN?

Lately, I've been hearing pork belly this, pork belly that.  Pork belly being served at high end restaurants and foodies flocking to all things pork belly.  Went to a local "trendy" eatery that serves happy hour tapas and guess what was on the menu?  That's right, pork belly sushi.  Don't get me wrong, I love my pork.  I truly truly love my pork.  Ask any of my inner circles and they will tell you that I would pray to the pork god if there is one.  I grew up eating pork and most importantly, fatty pieces of pork belly.  My dad is a great cook who cooks all things pork related and believe me, we've been eating pork belly well before it got popular in the trendy scene.  In fact we've been doing the whole nose to tail cuisine even before it got popular.  Cuts of meat such as pig's feet, pork belly, pork shoulder, liver, kidneys and all those delicious offals are nothing new to the asian community.  They are an everyday staple derived from the mentality of "nothing goes to waste".

Pork belly was known as a pretty fatty cut and only existed in bacon form.  Health consciousness have steered people away from the fattier part of the pig.  They normally opt for the more leaner pork loin cut.  However, health consciousness gradually gave way to Foodie revolution in which cheap and fatty cuts from before are suddenly popular with the mainstream consumer.  Fat is in, tofu is out.  Prices of pork belly have gradually risen over the past couple of years as a result of this food revolution phenomenon.  Mr. Ballin On A Budget is here to tell you that there is an equally flavorful part of the pig that is delicious, tender and less costly than it's celebrity hogging relative the pork belly.  If pork belly is Kim Kardashian, then this cut of meat is Khloe Kardashian.

Yes, we're talking about the pork shoulder, the underestimated part of the pig.  While everyone is busy concentrating on the pork belly, I rather go for the pork shoulder.  Pound for pound, its got the same marbling as the pork belly and cost less.  Let me break it down for you on why this is my go to choice of cut.

Reason #1 - LOCATION: The pork shoulder is located in the front part of the leg.  On a person that would mean from the elbow to the armpit.  Do not confuse this with Boston Butt which is higher up, think shoulder blade on a person.  Ever tried slapping that under arm area of yours and find that it jiggles a little bit or that you can pinch it and shake it around?  Yeah, you know what I'm talking about.  Same theory applies to pig.  That is the definition of tenderness and marbling.  There is a fair amount of fat in that region that will give the meat flavor and tenderness.  Unless there is type of fitness regiment that the farmers are making the pigs do every morning, I think it is safe to say that it will be full of marbling in that area.

Reason #2 - MARBLING: The meat to fat ratio for pork shoulder is much higher than the the pork belly meat in my opinion.  I want to estimate a 70% meat to 30% fat ratio as oppose to a 40% meat to 60% fat ratio on pork belly.

Pork Belly

Marbled pork shoulder

Reason #3 - COST:  Pork shoulder will run you around $2.50 a pound where as pork belly will usually run about $3.00 a pound.  A big difference considering that you are really paying for the fat. In this economy with rising food prices, people are looking to other lesser known cuts of meat in order to supplement their recipes and put protein on the table.  Barbeque masters here in the United States have known for a long time that cheap cuts such as the pork shoulder produces phenomenal pulled pork sandwiches.

Reason #4 - AVAILABILITY:  You can't find pork belly at your local supermarket unless it comes in bacon form.  Even if you do find pork belly, it is usually at your higher end purveyors which will charge a ridiculous amount for that cut of meat.  Pork shoulder on the other hand will be more widely available and the bonus is that they usually come skin on and bone in which is a big score in my book.

Cooked pork shoulder

In conclusion, it is really up to you on which cuts of meat is best suited for you.  Mr. Ballin' On a Budget is simply trying to show you down a road less traveled.  With the right recipe and method of cooking, the pork shoulder would blow pork belly out of the water and much more.  Don't take my word for it.  Try it for yourself.



So here are my budget tips:

* Look for pork picnic shoulders around summer time.  Best deals are usually around that time for bone in skin on pork shoulders.
* Try cooking the pork shoulder whole with minimal seasoning.  The natural juiciness of the shoulder is really all you need.
* Go to your local asian butcher shop for better cuts and deals on all things pork.

Why are you still paying for Anti-Virus?

Anti-Virus software is like a bulletproof vest to a police officer.  You never go out in public without it.  With that said, everyone who surfs the world wide web should have it on at all times.  Viruses, trojans, and malware are a constant threat to the security and safety of your computer.  It is 2012 and if you are still paying for your anti-virus software, than you need to stop. 

If you do it right, you would not have to pay for anti-virus ever.  Mr. Ballin On a Budget is going to show you how.

There are always deals on the internet where you can get Anti-Virus for free after rebate.  For example, right now there is a deal for Kaspersky anti-virus.  Pay for it, get the 50 dollar rebate and you free 1 year anti-virus for 3 PC.  Not a bad score I say.

While that is going on, you should be on the look out for the next year antivirus that will also have rebates.  Thus, you can continue this endless cycle of free antivirus.  Mr.  Ballin On a Budget here has been going on 5 years without having to pay for anti-virus.  Another pointer is that you don't have to buy the latest and greatest anti-virus.  For example, if you buy a 2010 anti-virus, you will still get the same security and database updates provided by the company.  The only difference between the 2012 and the 2010 is fairly minimal aesthetics which you could probably do without.  You will still get the same protection from the latest threat.

The key here is to buy the anti-virus for the activation code.  Once you have that activation code, you have the same access to latest anti-virus update as a person who would buy anti-virus for full price.   If you don't want to do all that rebate and stuff, there's always AVG anti-virus.  It's free and you can download it right away.

Bottom line is that Mister Budget Ballin On a Budget is looking out for your wallet and budget.  Hopefully this will free up some spending cash for something essential such as that Forever Lazy that you've got your eye on.

So here are my budget tips:

* You can score awesome rebates on antivirus that comes out to free.  Just be diligent in looking out for the next free rebate on the upcoming anti-virus.

* You're buying for the activation code.  Any prior year's anti-virus should work just as well as the latest anti-virus.

* Free anti-virus such as AVG is just a click away.  Just download from reliable source.

Welcome to Mister Ballin' on A Budget's First Post

Hi everyone,  Mister Ballin' on A Budget here to give you tips, guides and just my general experience on how to experience life on a budget.  My main goal here is to just have fun with this blog and share with everyone how I handle things that come my way. 


With that said, my first blog post will be about Prime Rib.  I've always wanted to make a prime rib, but hesitated because of the price and the thought of ruining a perfect cut of meat.  My brother who have previously attempted to cook a prime rib, failed miserably.  So when Christmas time rolled around, I took the opportunity to score on some prime rib deals at the local supermarket.  Froze it in the freezer for the perfect occasion.  Well, given my "sabbatical" from work, this was the perfect time to cook it.  The prime rib was on sale $5.99/lb.  Bought a nice 5lb bone-in rib-eye roast for 33 bucks and change.  Not a bad score.  This roast can feed 5 people easily.  Let's hope that they will enjoy it. 

I'm using the recipe by Chef John from FoodWishes with a little twist.  You can check out his blog here.  Here are the following ingredients:


1 - Bone-In rib-eye roast ($33)
1 - 1/4 stick of room temperature butter (about $0.30 )
1 - sprig of fresh rosemary (from a friend's garden)
3 - cloves of chopped garlic (Pantry)
1 - teaspoon of Herbes de Provence (Pantry)
1 - tablespoon of ground pepper (Pantry)
7-8 - tablespoon of salt (Pantry)





Let the rib-eye roast rest at room temperature for at least 6 hours.  Mix the butter with the rest of the ingredients except for the salt. 

 Then, 30 minutes prior to cooking the roast, apply the compound butter all over the roast.   This requires a little messy application.  If you set your butter out and room temperature and use a spatula to whip the butter a little, it will make it easier to apply.








Now for the Method "X" cooking.  Multiply the weight of the roast by 5.  This will give you the exact time to cook your roast for 500 degrees Fahrenheit.  Round it up to the nearest minute.  After that, turn off the stove and let the roast to continue cooking from the residual heat for 1 hour 45 minutes.  During this time, do not open the oven for the heat will escape and you will not get that awesome medium rare state.

  

After the rib-eye roast have been in the oven for about an hour 45, take out and start slicing.  And viola! you have prime rib.  As you can see, the delicious center of the prime rib is worth the time and investment.  









Serve hot with your favorite form of vegetables and carbs.  I had rice with mines.  The taste was excellent.   Don't forget your au jus.  Just simply drain the oil from the pan and leave the dripping.  Couple tablespoon of flour to make a little roux, then add beef broth.  Bring to boil, season to taste and you have your au jus.






This prime rib can easily feed up to 5 people.  With a total of about 34 bucks for my whole meal, that comes out to about 7 bucks per person.  With the leftovers, you can make sandwiches and wraps for the next day which is another meal.   I say that is a budget well spent especially on prime rib.

So here are my budget tips:

* Around Christmas time is a good time to get in on some good deals for rib-eye roast.  Buy it and freeze it until you're ready to cook it.
* Less is more.  Don't try to be real fancy with seasoning and exotic spices for this.  Such a good quality meat like this needs minimal seasoning.
* Don't spend money on canned gravy or expensive sauce for the prime rib when you can easily make au jus in minutes that taste better than the store brought brand.
* Don't overcook the roast, it is always better to under cook it than overcook it.  For those who prefer more well done pieces, simply cook some of the rare slices in the au jus sauce.  As they say in the food industry, cook to order.