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  1. #1
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    A Modern Dry Fly Code

    The next great fly fishing book will address modern dry fly tactics, without a doubt.

    http://youtu.be/Z3XCCxiJcQ4

    Here's part 2.

    http://youtu.be/iCAfpGY0Sl4

    Similar Threads:

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    Re: A Modern Dry Fly Code

    It's confirmed, Vince was a fraud. Who's next on the hit list, that sheister Gary Lafontaine?

    Roll up the windows Brian, you're letting the stank out.

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    Re: A Modern Dry Fly Code

    Quote Originally Posted by golden beetle View Post
    The next great fly fishing book will address modern dry fly tactics, without a doubt.

    Dry fly code - YouTube

    Here's part 2.

    Modern dry fly tactics01 - YouTube
    Who knew you could draw on a computer screen


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    1 out of 1 members found this post helpful.

    Re: A Modern Dry Fly Code

    Vince Marinaro was one of the greatest observers, innovaters, and fly designers of all time. His "Modern Dry Fly Code" should be required reading for anyone starting to fly fish or tie flies. His thorax dun, which is not the easiest tie or most durable fly, is my go to fly for the most finnicky and difficult trout to catch. I use simpler and more durable patterns like Barr's Vis-a-Dun more often for smaller mayfly imitations, but when a wild brown has the time to critically examine the fly and is refusing everything, Marinaro's thorax dun is as close to a sure thing that you can use. Throw in the Jassid, ants, and other terrestrials and the great research in his book "In the Ring of the Rise" regarding the trout's window and today's angler can learn an enormous amount.


    By the way, I know the videos were probably tongue in cheek, but anytime I can convince anglers to read Marinaro's writings I take advantage of it.

    NJPB

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    1 out of 1 members found this post helpful.

    Re: A Modern Dry Fly Code

    Quote Originally Posted by NJpatbee View Post
    Vince Marinaro was one of the greatest observers, innovaters, and fly designers of all time.
    Given ALL of that and he STILL had the time to concoct one of the world's all-time great sauces for pasta....

    My hat's off to him!

    John
    Some circumstantial evidence is very strong, as when you find a trout in the milk.--Henry David Thoreau

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    Re: A Modern Dry Fly Code

    Quote Originally Posted by Future Fanatic View Post
    Given ALL of that and he STILL had the time to concoct one of the world's all-time great sauces for pasta....

    My hat's off to him!
    Are you trying to bait me.....?
    Well ALL know it's Marinara....or gravy, depending where you are from.....
    and old Italian ladies make it, not fly fishermen from Pennsytucky.....
    Put yer hat back on...


    "I'm not out on the river to win." -Kieth Rutherford

  7. #7
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    Re: A Modern Dry Fly Code

    Quote Originally Posted by lightenup View Post
    Are you trying to bait me.....?
    Well ALL know it's Marinara....or gravy, depending where you are from.....
    and old Italian ladies make it, not fly fishermen from Pennsytucky.....
    Put yer hat back on...
    Vince Marinara? Someone should tell the printers of that book!
    And "Vince" was a chick? Vincenza... HUH... who knew?

    Boy she was dealing with A LOT and STILL was a fly fishing and gastronomical innovator!

    You're just jealous...

    John
    Some circumstantial evidence is very strong, as when you find a trout in the milk.--Henry David Thoreau

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    Re: A Modern Dry Fly Code

    Quote Originally Posted by Future Fanatic View Post

    You're just jealous...
    Nothing beats a Big Mac pal.....

    "I'm not out on the river to win." -Kieth Rutherford

  9. #9
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    Re: A Modern Dry Fly Code

    Quote Originally Posted by lightenup View Post
    Are you trying to bait me.....?
    Well ALL know it's Marinara....or gravy, depending where you are from.....
    and old Italian ladies make it, not fly fishermen from Pennsytucky.....
    Put yer hat back on...
    Actually there is a big difference marinara sauce and what Italian-Americans call "gravy". Gravy is the more elaborate Neapolitan tomato sauce made with a variety of meats including meatballs, brasciole (roled, stuffed and spiced flank steak), sausage, pork skin, and other meats including pork butt or a beef roast. The closest to "gravy" in Italian is called "Ragu". Marinara sauce typically is a light tomato sauce made without meat that can be cooked in an hour or 2. I call "gravy" "tomato sauce with meat" since I get tired of people asking why I call it gravy. My meat sauce takes anywhere from 9-11 hours to prepare and cook (about a dozen servings for a family of 4 that get frozen), with the tomato sauce itslef cooking (simmering)for at least 8 hours.

    Now back to our regularly scheduled program.

    NJPB

  10. The Following User Says Thank You to NJpatbee For This Useful Post:

    Lonewolve (05-03-2014)

  11. #10
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    Re: A Modern Dry Fly Code

    Quote Originally Posted by lightenup View Post
    Nothing beats a Big Mac pal.....
    Except his angry wife...

    And quit it with the "big" remarks... I hear he's workin' on it... eating salads, taking the stairs and such.

    John
    Some circumstantial evidence is very strong, as when you find a trout in the milk.--Henry David Thoreau

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    Re: A Modern Dry Fly Code

    Quote Originally Posted by NJpatbee View Post
    Actually there is a big difference marinara sauce and what Italian-Americans call "gravy". Gravy is the more elaborate Neapolitan tomato sauce made with a variety of meats including meatballs, brasciole (roled, stuffed and spiced flank steak), sausage, pork skin, and other meats including pork butt or a beef roast. The closest to "gravy" in Italian is called "Ragu". Marinara sauce typically is a light tomato sauce made without meat that can be cooked in an hour or 2. I call "gravy" "tomato sauce with meat" since I get tired of people asking why I call it gravy. My meat sauce takes anywhere from 9-11 hours to prepare and cook (about a dozen servings for a family of 4 that get frozen), with the tomato sauce itslef cooking (simmering)for at least 8 hours.

    Now back to our regularly scheduled program.
    SO, LU's contention that it's made by "old Italian ladies" is a falsehood, yes?

    Well, I guess NJ pat bee could stand for some form of "Patricia"

    My father was a police officer and was called on to investigate smoke/fire in the middle of the night somewhere in Elizabeth. He and his partner found 4-5 old Italian guys sitting around a fire, drinking, in the backyard of one of their houses with the biggest pot he had ever seen perched above the coals. They explained that they cook their tomato sauce for close to 24 hours this way.

    John
    Some circumstantial evidence is very strong, as when you find a trout in the milk.--Henry David Thoreau

  13. #12
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    Re: A Modern Dry Fly Code

    Quote Originally Posted by NJpatbee View Post
    Actually there is a big difference marinara sauce and what Italian-Americans call "gravy". Gravy is the more elaborate Neapolitan tomato sauce made with a variety of meats including meatballs, brasciole (roled, stuffed and spiced flank steak), sausage, pork skin, and other meats including pork butt or a beef roast. The closest to "gravy" in Italian is called "Ragu". Marinara sauce typically is a light tomato sauce made without meat that can be cooked in an hour or 2. I call "gravy" "tomato sauce with meat" since I get tired of people asking why I call it gravy. My meat sauce takes anywhere from 9-11 hours to prepare and cook (about a dozen servings for a family of 4 that get frozen), with the tomato sauce itslef cooking (simmering)for at least 8 hours.

    Now back to our regularly scheduled program.
    Yes...like I said it depends where you are from.....don't make me get my Italian g-parents from Sicily involved....

    I bet you call squid....Galamard.....

    "I'm not out on the river to win." -Kieth Rutherford

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