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Topics - nmeyer414

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Parenting / Sophies soapbox derby
« on: April 16, 2018, 10:10:03 PM »
lets see if this will work a 3rd time for tater!

Its back for a limited time...... :beercheers: :beercheers: :likebutton:

Wild Game / 3 pig processing
« on: March 30, 2018, 07:27:18 PM »
So today we started off with 3 gilts roughly in the 250lb range.

It took us probably 2.5 hrs to process all 3 so they can hang for the night.

Tomorrow is processing day......please ask the father for patience and my sanity please.

CIEMR / Knockout game???????
« on: March 29, 2018, 03:58:18 PM »
Ill bet this kids still has not learned his lesson......and all his so called friends were and probably are still laughing at his dumbass......


Tech/Electronics / google WIFI
« on: March 28, 2018, 08:10:47 PM »
does anybody have the Google WIFI system?

good, bad.............?

I figured it was civic duty to share with my Marine brothers and sisters

General Maintenance, How to/DIY projects / 3KW power inverter install
« on: March 17, 2018, 06:41:24 PM »
I found this over on DF and I thought a few of you could really get something out of this!


Firearms / new stock
« on: March 16, 2018, 10:40:13 AM »
I thought I saw this on here, but I guess not.


Share Your Recipe / Ramen
« on: March 09, 2018, 04:17:08 PM »
So lets talk ramen for a moment!


and here is how I make the ramen that I talked about here:

and let me be clear, I did not use anything that came from a pkg of instant nothing/anything!

main Ingredients

1. ramen broth
2. cooked meat of some kind (I like my smoked and shredded chicken or my smoked pulled pork best)
3. ramen noodles

optional ingredients

1. green onions (scallions)
2. bean sprouts
3. jalape?os
4. fine julienned carrots
5. mushrooms
6. red and/or green bell peppers
7. etc


1. bring broth to a boil
2. put ramen noodles in to boiling broth and cook to your desired doneness
3. once noodles are about 2/3 done add meat
4. depending on how crunchy you like your optional ingredients?..add accordingly
5. remove from stove and put in a bowl, garnish with optional ingredients and serve

This is just a basic baseline of how to make ramen (other than that instant crap).  Tinker accordingly.

- I also like to add a little homemade potsticker dipping sauce to my broth along with a little american cheese (the stuff in the squirt can?.yummy)

Homemade pot sticker/dumpling dipping sauce ingredients:

1. extra hot szechuan sauce
2. hoisin sauce
3. soy sauce
4. seasoned rice vinegar
5. sambal
6. siracha sauce

I don?t really measure these ingredients, I just do a little dab here, a little shake there, maybe a little squirt of this or that?.etc.

Share Your Recipe / Whats for lunch?
« on: March 09, 2018, 02:18:14 PM »
I had a little turkey/chicken stock left from my 13 qts that are currently getting pressure canned, so i decided to make me a little homade smoked chicken ramen!

Share Your Recipe / red cabbage and ring sausage in the crockpot
« on: January 19, 2018, 11:35:33 AM »

- 1 head red cabbage finely chopped or thinly sliced
- 1 yellow onion diced (or red if you dont want the onion flavor to be so pronounced)
- 1-2 TBLS minced garlic
- 2 rings kielbasa or what ever flavor you prefer cut into 1.5x1.5 inch chunks
- 6 TBLS cider vinegar
- 2 TBLS sugar
- 3-4 TBLS water
- salt and pepper to taste


- combine cabbage, onion, garlic, salt&pepper and kielbasa into a big (6qt+) crockpot
- combine water, vinegar, sugar and stir until sugar is desolved and pour over stuff in crockpot
- cover crockpot
- set to low and let it go for 6-8 hours (stir occasionally)

Share Your Recipe / Mushroom rice
« on: January 18, 2018, 07:16:02 PM »
Takes a few to make, but dang is it good.  I used unsalted beef stock i stead of water and also doubled the mushrooms.



- 2 - 3 tbsp olive oil
- 2 tbsp butter
- 1.5lb mushrooms, sliced 1/8-1/5" thick (Note 1)
- 2 garlic cloves mince
- 1 small onion finely dice
- 1 1/2 cups long grain rice (Note 2)
- 2 1/4 cups vegetable stock / broth (or chicken) (Note 3)
- 1 1/2 - 2 cups sliced green onion / scallions
- Optional: More butter to stir through


Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside.

If the pot is dry, another 1/2 - 1 tbsp oil, and add butter. When melted, add onions and garlic.

Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won't caramelise as well as the first batch) and the base of the pot is brown.

Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid. (Video below helpful here)

Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.

Cook for 15 minutes or until there is no residual liquid (tilt pot to check).

Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).

Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter.  Serve!

Recipe Notes

1. Use any mushrooms you want, I used normal button mushrooms, it's even more mushroomy if you use Swiss Brown / Cremini mushrooms. Don't slice them too thin otherwise they literally disintegrate!

Mushrooms do "suck up" oil but don't be tempted to add more oil until the end if needed. When raw, mushrooms suck up the oil, but then as they cook, release water and the oil, so this helps them brown towards the end. But if you do find they are looking dry, add just 1 tsp towards the end of browning.

2. Basmati and jasmine would also be great here, comes out nice and fluffy like long grain rice. I find that medium and short grain rice is a bit sticky for my taste when cooked pilaf style. Risotto rice, sushi rice and paella rice are not suitable. Please use uncooked rice.

BROWN RICE: Follow recipe but use 2 1/2 cups liquid for tender, fluffy rice (or 2 3/4 cups for soft rice) and it will take around 45 minutes to cook on the stove (check at 35 minutes, then every 5 minutes until liquid is absorbed).

QUIONA: This will also work with quinoa but adjust the recipe as follows: rinse quinoa, use 3 cups of liquid (I would prob do 2 cups broth, 1 cup water), follow recipe but cook for 20 minutes.

3. The amount of liquid to rice ratio I use yields a tender just cooked rice that is fluffy. If you like your rice on the soft side, use 1/2 cup extra liquid but note that the rice will be stickier rather than fluffy like what you see in the video and photos.

4. SERVES: Makes around 7 cups of rice (packed) which will serve 8 as a side or 4 as a main. YES it's a lot but it will keep well in the fridge for a few days and it freezes well too!

Share Your Recipe / sweet and spicy sauce
« on: January 11, 2018, 06:12:00 PM »
here is a recipe that I came across and worked over a little.  this is a sweet and spicy sauce that can be put on/over chicken, pork chops or even on some Asian recipes...........you choose.


- ⅔ cup brown sugar
- 2-4 tablespoons siricha sauce
- 1 tablespoon louisana hot sauce (opr whatever brand you prefer)
- 1 tablespoon soy sauce
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 tablespoon apple cider vinegar (you could substitute white vinegar)
- ⅓ cup water
- (if its not sweet enough, you can add a little more brown sugar/agave/molasses, just be carefull, because molases will calm the heat level down)


- whisk all ingredients together into a small sauce pot
- bring to a boil over medium heat
- stir until thickened (about 5 minutes)

Share Your Recipe / I am thinking about starting a dinner party?
« on: January 11, 2018, 05:21:12 PM »
so as the title says, I am thinking about starting a dinner party.

has anybody done this before or currently doing something like this? 

please share good/bad/indifferents/etc with all of us.

my sister sent me this as kind of a starter:  https://pinchofyum.com/dinner-club

Canning & Food Storage / real/fresh/non store garbage locker beef
« on: December 18, 2017, 07:09:42 PM »
picked up a half cow (I got 1/4 and he got 1/4 of the cow, not sure who got the other half?) from the locker today, I split it with another guy that my sister knows.

Share Your Recipe / Bacon n eggs candy
« on: December 14, 2017, 06:56:37 PM »
So heres another one of my favorite candies from when i was a kid during christmas time...........

1 bag of pretzle sticks
1 pkg of vanilla almond bark
Plain yellow M&M's

1. Lay out pretzels in groups of 2
2. Put a little dab of the melted almond bark in the middle of the pretzels
3. Put 1 plain yellow M&M in the center
4. Put in the refrigerator so they cool and harden

Hand Tools, Power Tools, Welders, etc / which mobile workbench/work center
« on: December 10, 2017, 12:51:27 PM »
so I am looking at getting 1 of these 4 mobile workbenches'/work center's.

i have a small snap-on box for my auto tools that sits on a cheap 4 or 5 drawer craftsman roller bottom.  I will have to get a new roller bottom because the cheap craftsman one is caving in on the bottom front frame and one of the drawers went to crap (roller guide broke and drawer pulled completely out).

so the ones that i am looking at would be for all of my home type stuff like drills, saws, plumbing drawer, misc drawer and all that kind of crap, as well as being/having some sort of a workbench type top so i can quit pulling out my plastic tables.

there are 2 milwaukee brand unit and there are 2 husky brand units. 

the first one is a 52" model from milwaukee:


my cons:

1. 52" may be a bit small and i cant grow into it and will probably be back to where i am now in a short amount of time with boxes/cases for tools laying in other areas?

2. there is no center caster to help support the weight?

3. not really sure that 11 drawers in small configurations is enought room?

the second one is 60" model from milwaukee:


my cons:

1. (the peg board is not really a seller for me and its hideable behind the unit) many of the reviews state that the peg board being made out of thin metal does not allow the peg board hooks to sit securly and they move around a bit too much?

2. yes it has 11 drawers just like the one above, but in a different configuration?

the third and fourth ones are a 72" model from husky:



my areas of concerns on these 2:

1. the first one looks as thought it has cheaper casters on it compared to the second one?

2. not really sure that the increase in price is worth the adjustable top or not?

help me out folks, what are your thoughts?

Share Your Recipe / butter cookies
« on: December 08, 2017, 07:42:44 PM »
Just to let you all know that I do know how to bake as well.................... :knucklehead:

my grandmother used to make these all the time during this time of year, so i thought i would give it a try and see how they turn out.

here are the 2 recipes that I used:



pics to follow!

Share Your Recipe / smoked chicken/corn chowda
« on: November 29, 2017, 04:50:36 PM »
I started on the stock for some smoked chicken and smoked corn chowda.  ill reduce this down a couple times today/night and get to making the chowda tomorrow. 


- 2 cans corn or 2-3 ears of fresh corn on the cob shucked, grilled and cut from the cob
- pulled chicken from 1 smoked whole chicken
- 1 red bell pepper small diced
- 1 orange bell pepper small diced
- 1 yellow bell pepper small diced
- 1 med yellow onion small diced
- 1-2 Jalapeno's small diced
- bacon (optional)
- 4-5 QTS homemade chicken stock
- 1 QT heavy whipping cream or cream soup base

chicken stock ingredients and directions:

- chicken carcas's (i usually use 2 per pot)
- 2 yellow onions quartered
- 1 small package of celery chopped up into 1 inch pieces
- 1 small bag of carrots chopped up into 1 inch pieces
- a couple jalapeno's halved
- sodium free chicken bullion (to taste)
- 1 large pot
- water to fill pot to within 2 inches from the top


1. put carcass into pot
2. add all vegetables to pot
3. add bullion to pot
4. fill pot tp with in 2 inches from top
5. bring pot to a boil and reduce contents by 1/2 or 3/4
6. refill pot and repeat step 5
7. once pot has reduced a second time strain all contents
8. throw away all bits from liquid
9. put liquid into refrigerator until all the fat has solidified on top of the liquid
10. remove fat and throw away
11. bring liquid to a boil

chowder directions:

1. once stock has come to a boil, add all vegetables and meat and let it come to a gentle boil for about 45 minutes
2. add heavy cream or cream soup base
3. if you like it a little thicker, you can use a little cold water and corn starch slurry
4. once chowder is at your desired thickness remove from heat and serve.

Everything Trailer, Camper, or RV related / Diamondback HD Tonneau Cover
« on: November 16, 2017, 06:12:36 PM »
So for my birthday a few weeks ago, a very awesome and gorgeous woman bought me a DiamondBack HD Tonneau Cover for the new truck.  I actually settled on this cover because of shawn's recommendation based on him having the SE Tonneau Cover.

I went with the HD version because of the weight capacity and the 12 tiedowns.  The instructions say that it should take about 45 minutes to assemble, I took my time, fiddled around a little bit and end result was about 2.5 hours. 

A few things I noticed about this cover are.  The panels are super light (all aluminum) and slide on the hinges very easily.  All of the edges on the low profile cab guard and the aluminum truck box are nice and rounded and covered with rhino lining so you don't cut yourself.  All of the welds look pretty good, and the Rhino Lining that is sprayed on this thing if pretty thick and evenly applied.

so here are a few pictures of how the cover came when picked up at fedex.

Our Heros, The "Hooah" or "Ooh-Rah" Place / Take me home huey
« on: October 29, 2017, 10:37:31 AM »
I had a bit of a hard time watching this the other day. 

don you may want to be aware and watch this in private!

For the rest of you, this is something we deal with every single second of every day.......


Share Your Recipe / 4 different meats at 1 time
« on: October 27, 2017, 04:53:08 PM »
so tomorrow I am going to attempt a large cook with 4 different meats

1- about 7 lbs of meat loaf and a small little one for my 2 nephews that have strange food allergies

2- 3 spatchcock chickens to put in the freezer

3- an 8lb pork butt for the neighbor....when I gave him a taste of the last one I did, he messed himself and asked that I do one (he bought it) for him and his family the next I start the smoker

4- and 3 smoked turkey legs

I should be starting this early in the morning (depending on how late tonight gets)............ill post pics as we go!

CIEMR / An icon has passed!
« on: September 28, 2017, 12:04:54 AM »

Humor, Good Stuff, and Red Neck Practices! / for don
« on: September 21, 2017, 11:12:49 AM »
just because we all remember how much you loved your VW..............


Site Help / Possible photobucket fix
« on: September 16, 2017, 12:59:32 PM »
so I saw this over on another threat and thought I would post here for those of you who have / had photobucket......


"If you have photo bucket issues and your photos aren't showing in a post, simply edit the post by replacing '.jpg' with '.jpg~original'."

Soldier Up / Nate decided to get skinny!
« on: July 28, 2017, 03:18:17 PM »
Been taking my fat azz back to the gym for about 2.5 months now.

- First couple weeks was taking it slow so i didnt have massive D.O.M.S. (a little cardio with some weights)

- First full month was 30-45 minutes of cardio 4-5 days a week (eliptical, cause this guy does not run anymore unless life or death) along with little weights and abs

- month 2 i have started my full workout which includes cardio and progressive weights.

- month 3 will have much of the same.......

This is at the end of monthe 2 which ended with 45 minutes on eliptical (5.6 miles and 800 calories) a  leg workout and some ab work.

Humor, Good Stuff, and Red Neck Practices! / too soon?
« on: July 20, 2017, 11:10:59 PM »
I truly laughed at this.

Share Your Recipe / interesting cooking channel!
« on: July 05, 2017, 06:45:19 PM »
this is interesting!  but be forewarned that there is no voice sound to these.


Share Your Recipe / loaded macaroni and cheese
« on: June 19, 2017, 11:06:59 PM »
here is a really quick and simple mac and cheese recipe that is sure to fill you up.

the recipe is based off of 1 normal box of kraft mac and cheese, but if you like more noodles then go with the family size box.


1 bx kraft mac and cheese

1 small (16oz) jar of pace salsa (whatever your heat level is)

1lb ground sausage (go with whatever your heat level is or if you want you could even go Italian flavor)


1. brown sausage completely and drain and/or rinse grease

2. make the mac and cheese whatever way you make it

3. once you have the meat browned and the mac and cheese made, combine all ingredients into the pot

4. stir together

5. and serve.

next time I make this, I will get a photo for you all and post it.

Medical Corner / liquid stitches
« on: June 16, 2017, 11:10:07 PM »
whos got the recipe for homemade liquid stitches?

Canning & Food Storage / Canning tomato's
« on: June 06, 2017, 06:39:09 PM »
I am prepped and ready to start canning 4 cases of tomato's tomorrow morning.

I am looking at doing 2 cases as sauce and 2 cases of stewed.

Humor, Good Stuff, and Red Neck Practices! / AD FOR BBQ DAD
« on: June 05, 2017, 10:43:57 AM »
so I posted CL ad the other day about some kids asking for a surrogate BBQ DAD.  CL must have taken the ad down, but that didn't stop a local news station from running a piece about it.


Tech/Electronics / who is the computer guru/sme?!
« on: May 29, 2017, 08:48:45 PM »
i have 2 sata hard drives that i pulled out of some broke laptops and am wanting to make 1 external hard drive....

can somebody assist me with a case for such a thing and or some inst on how to link both of the hard drives to act as 1?!

CIEMR / flags on uniforms
« on: May 23, 2017, 11:29:46 PM »
don had commented about this a ways back, and I came across this tonight and thought I would share with you all.


Cooking equipment / NEW Louisana Grills pellet grill/smoker
« on: May 17, 2017, 11:11:00 PM »
well folks, I had to update the pellet cooker!

this is the Louisiana Grills Champion series pellet grill/smoker. 

I believe they are only available from Costco right now (they are Canadian made, but at least its still north American.....)

there was probably 100+ lbs of packaging there.

Faith Discussion / we lost a good one today
« on: May 15, 2017, 10:07:21 PM »
please say a silent prayer for this man"s family.

I had the pleasure many nights to sit and talk with this "HERO"!


rest in peace my brother, your watch is over!

Share Your Recipe / razorback clam chowder
« on: May 06, 2017, 12:02:12 PM »
so today I am going to can up some razor clam chowder base.

here is a youtube video of the process:  https://www.youtube.com/watch?v=M97bG4jVC_c

and here is the instructions on how to do clam chowder base: (please download the PDF incase it disappears from my comp)

I will post progress shots   

so I ordered some direct replacement light assemblies to replace the old non-functional ones that were on blackbetty.

below are the old lights

Firearms / russian survival gun
« on: April 25, 2017, 12:11:28 PM »

whats the deal with the leaky transmission hose coming off the radiator on the LBZ's?

whats the fix for it, and does anybody happen to know if DF or DD has a DIY on how to fix it?

Faith Discussion / Prayers for the Schornick / ledbetter family
« on: March 26, 2017, 09:14:30 PM »
I received news this evening that one of my best friends/brothers that I served with at Fort Sill in Lawton, OK. had to say good bye to his son/stepson today.  I am not sure of the young mans name, age or the pertinent information yet, but as soon as I hear something I will add it to this.  I will also pass this link off to him so he may add info/comment/or......

heavenly father,

I humbly ask that you please be with the Schornick/Ledbetter family this evening as they had to say good bye to their young son.  please comfort them with your guidance and wisdom in their time of need / healing.  AMEN   

So i was asked to check out this vehicle and what my thoughts on it were.


So i called this window licker named peter that works there and asked him about this truck. 

- He flat out refused to tell me what their stealership was into this truck for because it was a trade in and it was still going thru their service dept and not officially being posted yet.....
- i asked him if he was stone cold serious about the $18k price tag and he said they were......
- i asked him if the injectors had been replaced yet (truck has something like 145k) and he asked my why that would matter........
- i asked him if the pump rub has been fixed on the transfer case and he again asked me why that mattered......
- i told him that i would come in there right now with $10k CASH and he said that his boss would not be happy with that insult........


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