Here are the photo of the coffee roasting thermometer.
The Rosetta Stone list relates the reading of my thermometer to the roast states.
The Troutdoc Channel on You Tube Host two videos on coffee roasting.
Check them Out!
The Rosetta Stone list relates the reading of my thermometer to the roast states.
The Troutdoc Channel on You Tube Host two videos on coffee roasting.
Check them Out!
Dateline: Kenai River Soldotna, AK trip 8/14 to 8/30 2012 by Sammy Hampton
Mornings come early when the red salmon run. The clouds hang low and glow for some time as they grow out of the darkness and can be seen clinging to the top of the mountains that run along the Kenai River as dawn comes. It is hauntingly beautiful. The air is crisp as it sweeps up and over the river and comes onto the bank from the cold water that flows there.
What makes the Sockeye Salmon school and then turn and swim upstream is no mystery. They are being called home to spawn. A silent voice speaks to each and every one of these noble fish, male and female, small and large, seemingly both young and old. A silent voice calls and leads these fish on a final journey upstream to breed and die.
The singleness of the fishes’ collective mind-set is boggling to me. They are undeterred by the strong currents, gravel bars and snags at every turn of the river and a horde of fishermen with snagging hooks and nets that are intent on an abundant harvest.
This was my first time to fish the red fish run. I am really a novice when it comes to salmon fishing. The comparable waters I had fished for years were the deep swift tail waters of the White River in Missouri and Arkansas. The White River fishery is not to be scoffed at. Two world record Brown Trout have come from these waters. Several times I have landed fish in the twenty-five to thirty-one inch class. Caught in tail waters below a dam that is flowing water every bit as deep and fast and as big as the Kenai. The major difference is, during the red salmon run, the majority of the fish are world class and the Kenai river flow is a challenge to any fisherman’s rod. Every moment on the Kenai during the Sockeye salmon run is like the occasional best day ever on other streams.
I did a lot of reading on Alaska’s Red Gold Run before I arrived in Soldotna. I got a mixed review of how to fish for the reds. I was surrounded by a fraternity of fishermen that were soundly ensconced on the theory that the Sockeye had to be snagged as they did not bite. The technique involved a slight tug on the line at the beginning of the cast, after it landed on the water and sank, and another tug at the end of the drift to catch the line passing into the gaping mouths of the fish as they move up-stream. This supposedly resulted in the fish being hooked in or near the mouth; close enough to be considered a legal hook up by most fishermen and generally in line with the Alaska fishing regulations.
Another quadry of fishermen tied flies and stated that the fish did in fact bite and could be caught in the mouth from striking the lures. All seemed to agree that the Sockeye salmon were plankton feeding fish when at sea, and had no interest in feeding on any other food source.
The number and density of these fish as they moved upstream resembled the schools of stocked trout I encountered in the Missouri Trout Parks. I immediately began noticing that the fish did in fact bite or nip flies. I observed this and caught the majority of the Sockeye, I landed, and they were hooked inside the mouth and several with the hook inside and down the throat. I did not tug on the drift. I did not hook up as many times as those who did the “tug”, and only foul hooked about a half-dozen fish out of the fifty or so fish I caught and landed.
I observed a large male Sockeye take a lure that was dangling in the water a foot in front of where I was standing. The term “combat” fishing at times applies when fishing on the Kenai during the Sockeye run. This is close to standing shoulder to shoulder with the nearby fishermen on the stream. The lady just upstream of me was casting and drifting her lure to just downstream past me and then slowly retrieving and then pausing her lure just in front of me. I was in a prime hole and hooking a fish on just about every third or fourth cast. I paused before I made my next cast and was observing her lure. She had not caught a fish in the past half hour and was obviously affected by my success just a few feet downstream of her. I was standing in a swift flow of water that was created by two big rocks in the stream. Suddenly a large male Sockeye darted out from the deep water flowing between the rocks and took her lure. I jumped as I saw the fish flash up for the take, but I clearly saw the strike occur. The lady in her doldrums suddenly tried to set the hook, but the fish felt the line and hook before she could react and with a furious splash was gone with her lure in his mouth.
After I observed this, I fished the Big Eddy hole and delayed my retrieve at the end of my cast to let the lure pause and drift near into shore. This resulted in several hook ups while the lure was completely still and drifting. All the fish were larger males and all were hooked inside the mouth. After this experience I became a firm fan of the Sockeye do bite club, with a full limit of six fine Sockeye salmon as a testament to this fact.
Later while relating this story to several fishermen, many admitted at times they too felt the fish were biting. I surmised a lot of the snagging of fish during the Sockeye run occurred in a similar manner as it did with the schools of stocked trout in the Missouri Trout Parks. The fish were so stacked up and concentrated in a school, when one fish bit and the strike was missed, a fish nearby was foul hooked by the hook set. I have observed this many times in the clear waters of the Missouri trout parks.
I examined the digestive track of most of the fish that I harvested. I never observed any actual or residual food in the digestive system of any fish. I do not know of any species of fish, fowl or animal that does not “tank up” on food before going into the breeding cycle. But during the actual breeding cycle, I have not observed that they do feed, or if they do it is very infrequent, as their mind-set is not on food but reproduction.
Many thanks go out for my success during the Sockeye run to: A.J. Reed, Lindsey Yip, Al Dipko and Glen Brewer who provided logistics and coaching and moral support, so I could have fun and get my waders wet and catch all those fish on a 5 wt. Sage rod!
Contributing pictures by Sam Hampton, Lindsey Yip and Shaun Sehl
The link below is a PDF for the Corel KPT Collection you may use it for your own personal use. Sam Hampton
There are four videos on the KPT filters and their use on my You Tube Channel.
Here is the first video:
Click on the link below for PDF Narrative and PDF of Corel KPT collection List.
Click on the link below for the written tutorial
Click on the link below for the KPT list of filters.
Here is the Pie Crust recipe Page.
You may save the PDF file to your computer for your personal use.
Enjoy Chef Sam.
Box ONE: Sulton and Friburgs recipes for Pie Crust in large quantities.
Box TWO: Recipes reduced to one crust size
Box THREE: Chef Sam’s 4X1D3 recipes for pie crust from 6 to 11 TBSP of shortening.
1. Click on “Pie Recipes” link below
2. Then Click Again on “Pie Recipes” to open PDF
TheTroutdoc host (on You Tube Troutdoc channel) a pie making video:
Chef Sam’s Perfect Pie Crust
431D3 Pie Crust
The 431D3 pie crust is not just the name of a pie crust, it’s the recipe. 4 tablespoons of Crisco, 3 tablespoons of butter, 1 packed cup of flour (155 grams exactly or approx. 1 1/3 cup sifted flour or 5 3/8 ozs.), a Dash of salt and 3 tablespoons of water.
Optional are 2 tablespoons of sugar for a dessert crust and browning effect; or for a savory crust, use a teaspoon of garlic powder (or onion powder) and 1 tablespoon of parsley. Add in moderation whatever your taste or culinary creation calls for in a pie crust.
What makes the 431D3 pie crust infallible is the order and how the ingredients are put together.
The first step is to properly measure the flour and add the other dry ingredients. Pulse or stir the mixture to incorporate the ingredients evenly.
The second step is to incorporate the Crisco with the flour mixture. Crisco shortening contains no water. This is the secret step. The Crisco is blended with the flour mixture thoroughly to ensure that the shorting encapsulates the particles of flour so that when we add the liquid no (or very little) gluten can form. This can be done by hand, but it takes a while. A small mixer or chopper appliance does much better and faster job. Pulse 8 to 10 times to incorporate the Crisco.
The third step is to mix in the butter. Be aware that butter contains water. It can be as much as 30% water and still be USDA grade A. Water in the butter can form gluten in the dough. The butter should be cold from the refrigerator and cut into pieces, if you desire a tender crumb crust. Pulse 3 to 5 times to incorporate the butter.
If you desire a long flakey crust, the butter should be cut into pieces and frozen. Pulse 2 to 3 times to incorporate butter
For a tender crumb crust, incorporate the butter until the flour mixture looks coarse and grainy like coarse-ground corn meal. (3to 5 pulses)
For a long flake crust, the butter is incorporated only until the flour mixture has small pea size lumps of butter in the mixture. (2 to 3 pluses)
Check the mixture and stop or pulse more to get the right consistency for the type of crust you desire.
If using a processor, dump the mixture into a bowl to add the water. Do not mix in the water with a processor; it is too easy to form gluten by over mixing with a food processor.
The fourth step is to add three tablespoons of tap water, and my sympathy to all the cooks who have struggled over the years with ice water in pie crust. With the flour properly encapsulated by the Crisco, there is no need for such nonsense.
The pie crust is stirred with a fork in a circular manner, just to bring it together. Don’t be afraid of the dough. Gather it together and form a ball by hand. You can even knead it or fold it on a floured surface to make it pliable and uniform.
The dough should be uniform, soft and pliable. There is no need to chill the dough; it can be rolled out immediately.
I use a 16 X 20 inch cutting board to roll out my pie crust. It gives me plenty of room to properly roll out the pie crust. On top of the board, I put a 12 X 15 inch thin plastic cutting sheet (see photo 3).
Lightly flour the plastic cutting sheet. Then gather the dough and place on the plastic sheet.
There is a tricky technique to getting the dough rolled out. Once you get the dough into a ball, flatten it with your hand or by tapping it into a circle with a rolling pen (just like Julia did on her video, but disregard all the other stuff she said.)
The secret to rolling out a perfectly circular pie crust is to roll in 12 directions, stopping half way through to mend the edge of the pie crust.
The plastic sheet turns easily on the cutting board and makes this real easy. Roll straight away, back and forth, forming the crust about 3 inches from the center, in both directions. This usually takes a single stroke or two of rolling. Turn the crust 30 degrees and roll again (30 deg.) Turn the crust 30 degrees and roll again (60 deg.) Turn the crust 30 degrees and roll again (90 deg.) Do the same thing two more times (120 deg.) and (150 deg.).
If the crust is not in a circle, lightly cross roll a stroke or two to make it into a circle.
Now is the time to mend the edges. You cannot do this with a regular pie dough formulation, but you can with the 431D3. Go around the edge of the crust and compress any cracks or irregularities that occurred in the first step of rolling with the tips of your fingers. The dough is half rolled out.
The second rolling out (another 6 inches) will bring the crust to the edge of the plastic cutting sheet and a perfect size for a 9” pie pan with 1 ½ inch sides.
Use the same procedure as in the first rolling. Don’t over strain the dough. If it takes you three rolling steps to get the crust to the edge of the 12 inch cutting plastic, roll out the crust in three steps instead of two. Each time mend the edge and flour the surface, so the crust does not stick to the plastic sheet. You may turn over the crust and roll the other side if you like. Keep your rolling pen floured too.
You can lightly cross roll the crust (edges) to shape it into a circle. When you finish rolling out the crust, dust off any excess flour on the plastic sheet and pie crust.
With the pie crust in a 12inch circle, place an inverted pie pan over the center of the pie crust (upside down on the crust) , with one hand on the pie pan bottom and other hand under the plastic sheet, flip the pie crust and pan upright. Set the pan down and gently separate the plastic from the crust. Gently ease the crust into the pan, until it settles into the pie pan. Try not to stretch the pie crust. Fold up any overhanging excess dough to the rim of the pie pan and flute the edge. You may take the long sides and patch the short side or holes or tears, using a little water to patch things up, if necessary.
Should something go wrong and the pie crust falls apart, don’t worry. Take the parts, lightly re-wet them, form a new ball and roll it out again. Don’t try this with any other pie crust, as the 431D3 is the perfect crust. I have, on occasion, done this up to three times, and the crust came out tender and just fine.
The 431D3 pie crust shrinks very little. Poke the bottom and sides with a fork and bake at 425 for 17 minutes. No need for beans, marbles or foil to blind bake the pie crust, if you properly poked the crust in the pan. If it does bubble, just poke it when it comes out of the oven. It will cool flat.
The crust can be prebaked for 5 minutes, then filled, for pumpkin pies if you desire a crustier bottom.
Regardless of prebaking a pie crust, custard or other pies that call for an unbaked shell, the bottom crust of a pie needs to be baked for 17 minutes at 425 degrees, on the middle oven rack. The oven can then be turned down to finish baking the pie; otherwise the bottom crust may be soggy.
Stay tuned for the Master Course in Pie Crust…a 4 hour lab course you can do in your own kitchen and totally understand flours and shortening in pie crusts.
Enjoy. Chef Sam
copyright 2012 Sammy Hampton all rights reserved
Report from David Hampton…Weekend of July 19, 2010…Roaring River Mo.
Just got back from Roaring River today we brought back 21 fish,and ate several there. Now the best part… Sunday morning I saw a large rainbow and after casting over it for about 20-30 min. A 8-3/8 pound, 21inch brown trout about tore the rod out of my hands! Thank goodness a lady was by me with a net!
After I took the brown in to be weighed, I took my son Case, and his friend to try to catch the big rainbow. The threw over it for 2 hours. Case got bored, and wanted to try elsewhere ,so I told him to give me my pole back and I’ll give it a try. So his friend and I threw at it some more. After 20 min. It hit a wooley booger on a gold spinner. After another 20 min. fight it wore down enough the boys were able to help me roll it up on the bank. So, back to the lodge for another weigh-in. 10-1/4 pounds 26-1/2 inches. The park manager even came up and took my picture with b oth of them! Life is good.
When I was 13 years old I spent the summer in Pensacola, Fl. Saturday was the day to fish and we caught blue fish in Pensacola Bay. In the past weeks I received two pictures that speak of the great fishing down in the Gulf. If only I had enough backing on my fly reel to take on one of these fish….I just can hardly wait to make the trip south again. The picture below shows the fishing on the Kenai Peninsula in Alaska which I plan to fish the latter part of August 2010. Sam Hampton.
by Sammy Hampton
The sky was gray above and spotted with darker clouds beneath. The Bull shoals dam stood tall and gray matching the sky above it. Ice hung from the ferrules of my fly rod as the green line played its way through them following my cast as it floated down stream. The river was quite and the few fishermen who were braving the cold winter and fishing that day, seemed each to be in a world of their own with the river.
The only warmth on the river came from the fish. They did not mind the cold, they seemed to relish it. Taking advantage of an increased flow from the dam, the fish in this tail water were feeding and taking almost any fly that drifted down the stream. If it were not my turn, a fisherman up or down stream would raise his rod and then lower it as it formed the arc and bent to fight a fish. I lost track of my strike indicator frequently and missed several fish while watching someone else bring one in. Each time someone caught a fish, it warm me up.
A fine mist started falling about ten o’clock. It was not really cold enough to snow and the mist made small dimples on the surface of the water. I changed my strike indicator to a bright red color so I could see it better. The trout would occasionally come up and hit my indicator. The falling mist had caught the trout’s attention and they started feeding closer to the surface. The glare off the water mixed with the falling mist and had glazed the surface of the river and the trout keep feeding closer and closer to where I stood. It is much easier to catch a trout if you do not have to make a long cast. The fly rod can be highsticked when fishing close in. If a strike comes it is a simple matter of mending in line and setting the hook. My movement of fishing this way made me a little warmer. But the river was kind on this gray morning, just when I started to think about being cold, the strike indicator would pause, I would set the hook, the rod would arch and then bend as the hook found it way home. Each time it happened my feet felt warmer.
I had just hook into and was about to land a nice trout, when I heard the splashing of a fisherman approaching close behind me. Mary Kallemeyn smiled as I looked back to see just who was invading my stretch of the river.
“Looks like you got a good one.” She hollered.
“Good for nothing, you should have been here an hour ago.” I replied. “I got a 21 incher on my second cast.” My mind wandered back for a moment to a few weeks before when I met Mary and her family.
Mary and her husband and three grown kids and son-in law came to the White River to fish for their annual Thanksgiving vacation. They normally went skiing. But this year Mary wanted to trout fish. They were from Minnesota. They had been on the river a week before I met Mary and her family. The six fishermen had only caught three fish since they had arrived.
I was pulling in fish after fish when Mary approached me and introduced herself. She edged up beside me and asked the wrong question. “If you don’t mind me asking, what are you using to catch all the fish you are catching?” She continued. “My husband has not caught a fish in a week; he is just fit to be tied.”
“You are asking the wrong question.” I replied. “It is not what I am using, but how I am fishing that makes the difference. I am using a balanced dead drift rig.” She looked puzzled at my answer.
“A balanced what?
“A balanced dead drift rig. It sometimes does not really matter what kind of fly you are using, but how you fish that makes the difference.”
Mary was one of the first lady fishermen I taught to use the balanced dead drift rig. I proceeded to show her how I was fishing. I took and re-rigged her line. Let her stand beside me and cast. Within four casts she had hooked in to a nice fat twelve inch trout. She had not landed the fish before the rest of her family had formed an audience behind us.
“Way to go Mom.” Her daughter encouraged as Mary fought the fish. “What are you using?”
I turned to Mary as I raised my knowing eyebrows when she netted the fish, “She is asking the wrong question.”
The kids all gathered around Mary to marvel at and admire the trout that she had landed. Her husband stood back a bit farther downstream, but craned his neck to see the fish.
“Honey, come on down here.” She shouted to Frank. “This man can show you how to catch one.”
Frank, being a man of considerable decorum and pride, overcame his normal reserve. He wanted to catch a fish. The invitation, no matter that it came from his wife, he pulled in his line and joined us to look at and admire the fish. Success when fishing on the river has an allure of authority all of its own.
“Mary, now that is one nice trout.” He smiled at her. “What did you catch him on?”
I caught Mary’s eye and lowered my head and whispered, “He is asking the wrong question.” I said.
Mary smiled as she held up the fish for Frank to see. “It not what he is using, but how he is fishing that makes the difference.” She said. Mary was a quick learner.
It was like a bee hive swarm with the kids looking on, as I took Frank’s line and re-rig it. Showing them all how to balance the dead drift rig. Mary had had her lesson and was casting downstream as I took Frank under wing and let him fish the water where Mary had caught her fish. On his sixth cast He got a strike, but missed it.
“Got to set that hook quickly when the indicator pauses,” I said. Frank made another cast and connected with a small trout. His face lit up like a Christmas tree as he handily pulled in the little trout. He quickly released it, with a grin on his face like it weighed four pound. Somehow size just did not matter, He had caught a trout.
I later renamed the family, because I could not understand their name with my southern ears through their strong European accent, the Family Von Trout.
My mind returned as Mary splashed up beside me smiling. Frank and the rest of the Von Trout family spread out along the river upstream.
“I ended up catching sixteen trout yesterday,” She beamed with pride, “Frank caught nine, nothing as big as twenty-one inches, but nice ones. You know today is Thanksgiving. We have made reservations up at the little restaurant on the way to Mountain Home. We included you, if you will be our guest, please.”
“I would love it,” I said.
“My son is flying in to join us this weekend,” She looked with expectation. “Maybe you could show him how to fish. He is not as good a fisherman as the rest of us, but when we told him how many fish we were catching, he booked a flight and is coming down.”
“Sure, I would be glad too,” I replied.
Thanksgiving dinner was a feast of turkey and dressing and pumpkin pie and filled, too, with stories recalling the recent days of fishing, big ones missed and several that were landed. Mary Von Trout was in trout heaven with her family that Thanksgiving and her record sixteen fish in a day. It has always amazed me how the fellowship of fishing on a river can transform strangers into friends so quickly. I will always smile when I recall and think of the Von Trout family and the Thanksgiving River.
Mary sent me a nice package of pictures of her family and their vacation on the White River just before Christmas later that year. I did not hear from them again. Mary Von Trout passed away in 2006, but she will be remembered on the White River, by her family, sixteen trout and me.
A great film on Salmon is available on the PBS Nature website:
Running the Gauntlet
by Sammy Hampton
The slate gray rocks on the gravel bank still held a glossy shine. A low mist hung over the entire basin of the river below the dam, although the sun was well above the tree line to the east. The late August weather had been holding true to its normal spire in the Ozarks. It had been hot. The cool water that trickled from Table Rock Dam cooled the surface air and was a welcome respite. Fishing in a tail water stream can be an unpredictable feast or famine during the late summer in Missouri. The water was at low ebb. Most trout fishermen, who frequent the headwaters of Lake Taneycomo for trout, live for the low water when the dam is not generating power. When the water is low, most wade fishermen consider it the perfect time to pursue the trout in this Missouri fishery. Many, however, do not realize when water is released for power generation and for the following hour, trout feed in frenzy on a tailwater fishery. A notion not lost to the many boat fishermen who live for the high water to flow.
Normally power generation takes place during peak electrical demand hours. This is usually in the late afternoon and evening. The high water starts between four to six o’clock in the afternoon and ebbs around midnight. If Table Rock Lake is above flood pool level the water released in to the headwaters of Lake Taneycomo can be around the clock for several days at a time.
It was going to be a good day for fishing. Imitations of the tan and gray scuds that populate the stream were the order of the day. After an hour of missing several fish and landing only four, the heat was starting to settle on the river. It was time for a break. Just having reached the bank near the parking lot up from the popular rebar hole, the loud sound of the horn from the dam sounded. The horn sounds just minutes before the water rises from the dam as it starts to generate power.
This was no time to take a break. Hectic minutes of tying on a longer size five leader, selecting a large San Juan worm pattern and locating a larger strike indicator on the line that could handle the bigger flow of water that was just minutes away.
When the water release from the dam comes, it bills into the bend and fills the cut just below outlet number three at the Shepherd of the Hills Hatchery access point. The water forms somewhat slowly at first. Most of the flow follows the main channel as the river binds south into the rebar hole and then turns back east. It is hard to keep one’s heart beating slowly while watching the river change from a gentle little steam to a full fledged river. Not knowing how much water is going to be released it is a time to err on the side of caution. One should not just rush out into the river and fish the rising water. Full generation can in a matter of a few minutes make the river so deep and fast that wade fishing is impossible. It could end in disaster if one were caught in the middle ridge of the river and have, in a few minutes, no exit back to the safe north shore. The wise wader must first see if the water is coming on slowly; indicating that only one generator has been turned on. Or is rising like a mad bull; indicating that all generators have been activated.
A smile broke across my face, when after a few minutes, the water was building slowly. Only one generator was opened. Turning back to the river and heading for the first riffle that would develop as the water backed and overflowed into the cut, this middle riffle would hold fish before any other part of the big riffle that lay just down stream would. There would only be time to make about ten casts into the rising middle cut, before one needs to retreat to the north side of the big riffle. But those ten cast could mean as many fish. And a fish on every cast is in no one’s book bad fishing.
Several years before on a trip to northern Colorado, with a group of fishermen who were looking to buy a sixteen hundred-acre ranch which contained a nice tributary of the Colorado River, there was a riffle on that property that seemed to border heaven. When we were allowed to sample the wears and given an afternoon to fish the stream everyone took turns fishing the riffle. It was magic, just as if our realtor guide had conjured and poured some magic potion in the water. Cast after cast, no mater what the fly, no matter who the caster, no matter what position on the hundred yards of riffle that was fished, there was a fish on. After two hours there was four fishermen who were completely exhausted from landing fish. Other than the memory of the sparkling Colorado Riffle and each and every fish that was caught, is the memory of a phrase that echoed, over and over, all the way home. It does not matter how much they want for the property. The riffle is worth a million dollars.
The water had overflowed the middle cut and was building towards the longer lower riffle, when my first cast hit the water. The strike indicator has not moved three feet down the flow before it stopped solidly. By reflex action, just like the jerk when the kneecap is hit with a little rubber thong, the rod rose and the hook set. It was a deep brightly colored Rainbow sixteen inches long. The next cast produced a fish that was slightly smaller and the third cast produced one that seemed to be the twin of the first fish.
Three casts and three fish and the water had reached mid calf and it was building quickly. The surge of water has overflowed the large riffle behind me and had found its way to merge with the main flow a hundred yards downstream. It was time to retreat and fish the big riffle. Safely on the north side the first cast found its mark. In the next hour twenty-four more fish were landed and released.
Reflecting on a day that started somewhat slow, the surge from the generation had revealed the little riffle and the big riffle, which I had fished alone. The other fishermen on the river had given up when the horn sounded and retreated to wait for the low water to return. If they only knew, all the way home the thought echoed, over and over, through my head. I can not believe this riffle is in Missouri, It is worth a million dollars.
Table Rock Dam stands beginning the tail water fishery at Lake Taneycomo. Shepherd of the Hills Trout Hatchery is located just below the dam and adjacent to the headwaters access point.
Seen here, the stream at low water provides the trout angler with abundant fish and three miles of stream to wade. The area between the dam and the mouth of Fall Creek has special regulation. It is managed by a slot creel limit to maximize the number and quality of fish available to the angler.
Three quarters of a mile below the dam is one of the favored fishing holes. Locally known as the rebar hole, It derives it name from the protrusion of several lengths of steel rebar that spring from the bottom of the river. The stream makes a short jog south then turns back east. The riverbank that creates this bend hides the million-dollar riffle at low water.
The water swell when generation starts and the million dollar riffle come out of he mist much in the same fashion as did the mystical town in Brigadoon. The million-dollar riffle lies quite and unassuming at low water. Its nooks and crannies can be studied in anticipation of the time it will be flooded by the generation of power from the dam located upstream.