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Topics - Nate
302
« on: December 01, 2015, 10:29:10 PM »
Here is a thread to where you can reference contacts in a given state if you find yourself in a 911 emergency. As people post them, i will continue to update this list. if you feel comfortable to share your number than go ahead, if you only want to be contacted VIA PM on here that is fine as well. if all else fails, the REALMAN STAFF can make something happen.
AK:
AL:
Sean huntsville You can contact me by PM, as I get alerts on my phone, or text me at two 5 six, eight one zero, 2 niner 88. I don't answer phone calls from numbers I don't recognize, but will read all texts.
James North Alabama/Tennessee Valley I get alerts on my phone so a PM here will work, or four 1 seven, two five 5, six 2 one 9. I'm hit or miss on phone calls because of work so a text is usually best.
AR:
Sean Little Rock/North Little Rock You can contact me by PM, as I get alerts on my phone, or text me at two 5 six, eight one zero, 2 niner 88. I don't answer phone calls from numbers I don't recognize, but will read all texts.
Higher Caliber Blaine SEKS, SWMO, NEOK, NWAR
PM on here or text/call 417-850-2882
AZ:
Ken South central AZ, between Phoenix and Tucson, PM on this site.
Ted I'm down South of Tucson (SE corner of AZ)------ don't hesitate to PM me if in need....
CA:
JR Just west of Sacramento. (all the freeways meet here!!) PM or email I check often
CO:
Shawn North of Denver, PM via this site works best
CT:
DE:
FL:
GA:
Matt SE Georgia, south of Savannah area. PM me here.
HI:
ID:
IL:
Eric Quad Cities, IL/IA, PM
Mike NW Suburban/Chicagoland area, PM and ask a Moderater to text me
IN:
Keith, Northern Ky, southwest Ohio, Indiana tri-state area. PM me here
IA:
Eric Quad Cities, IL/IA, PM
KS:
Higher Caliber Blaine SEKS, SWMO, NEOK, NWAR
PM on here or text/call 417-850-2882
KY:
Don Northern Kentucky, south west Ohio and nearby Indiana, PM here at this site
Keith, Northern Ky, southwest Ohio, Indiana tri-state area. PM me here
Rich southwestern KY and northern TN (around FT. Campbell area) PM on here
LA:
Richard Near Hammond, La. PM here if needed
ME:
MD:
MA:
Will Central MA (west of Boston) PM me here works!
MI:
MN:
Mike Just South of St Cloud, MN. PM me or have Mod shoot me an email. I almost always have email up.
MS:
MO:
Higher Caliber Blaine SEKS, SWMO, NEOK, NWAR
PM on here or text/call 417-850-2882
MT:
NE:
Jon in northeastern Nebraska. About an hour and half north of Omaha about 30-40 miles west of I29 that runs north and south through Iowa. Contact through though the site.
NV:
NH:
NJ:
NM:
NY:
NC:
ND:
OH:
Keith, Northern Ky, southwest Ohio, Indiana tri-state area. PM me here
OK:
Higher Caliber Blaine SEKS, SWMO, NEOK, NWAR
PM on here or text/call 417-850-2882
OR:
PA:
RI:
SC:
SD:
TN:
James North Alabama/Tennessee Valley I get alerts on my phone so a PM here will work, or four 1 seven, two five 5, six 2 one 9. I'm hit or miss on phone calls because of work so a text is usually best.
Rich southwestern KY and northern TN (around FT. Campbell area) PM on here
TX:
TRN - Charles. Houston Texas or Kennard, Texas depending on the day. (Kennard is East Texas) PM as I'm on this site more than my email.
UT:
Dave Salt Lake City Utah! A few members have my number and I can be reached through IM on here
VT:
VA:
Steve Richmond, VA. PM if needed
WA:
Nate Lacey, WA. contact thru site, if need be there are folks here that can get a hold of me via cell.
Kyle Western WA, Tacoma area PM me, or ask a mod/admin for my phone # if it's an emergency
Tate- NW WA Stanwood near Marysville/Mt Vernon area, but I'm only 45 min from the greater Seattle area. PM works best because I have push notifications to my email as well.
Bob Smith South Kitsap County, just across the bridge from Tacoma WA. Kyle has my phone number, or try a PM from this site.
Matt Tri-Cities Washington (Richland, Pasco, Kennewick) PM me if you need help- I work for a large family of Dealerships in the area if in need of mechanical assistance.
WV:
WI:
WY:
CANADA
Jeff Olympic Penninsula, Sequim/Port Townsend WA ... sometimes Edmonton AB ... sometimes, PM thru site
Sam Northen Manitoba, Canada. PM on here is easiest, I seem to find myself on here a lot.
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« on: November 27, 2015, 07:43:32 PM »
so I had 4-5 chicken/turkey carcasses in the freezer from the last few months and yesterdays day of thanks, and I thought I would share how I make homemade chicken stock. here was the basis for my recipe, I found it on ball's website. http://www.freshpreserving.com/recipes/chicken-stockand here are the 2 pots worth of starting stock. oh and I put a habanero pepper split down the middle in each pot for a little nip. 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 directions: 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 12. pressure can according to whatever instructions you follow
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« on: November 19, 2015, 01:12:15 PM »
i watched a couple minutes of this and though there was some good information that could/should be shared. maybe its the fact that this man does not be precieved to be a douch bag? https://www.youtube.com/watch?v=Gtb0sxFj_cE
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« on: November 19, 2015, 01:00:06 PM »
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« on: November 19, 2015, 11:34:01 AM »
does anybody happen to have a cross breed IWB holster that fits a springfield XD 40 that i could borrow and give it a try?
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« on: November 17, 2015, 11:15:10 AM »
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« on: November 14, 2015, 09:19:31 PM »
I am trully a fat bastard and will be giving this a try..............#justmessedmyself http://www.foodnetwork.com/recipes/george-and-the-dragons-bacon-onion-dip.html#communityReviewsGeorge and the Dragon's Bacon Onion Dip Ingredients: 8 ounces cream cheese, at room temperature 1/4 cup mayonnaise 1/2 teaspoon dry English mustard 1/4 teaspoon cayenne pepper 1/4 teaspoon kosher salt 1/4 teaspoon Worcestershire sauce 1/2 cup plus 2 tablespoons shredded Parmesan 1/3 cup Onion Jam, recipe follows 3 strips bacon, cooked and crumbled Chopped chives, for garnish Serving suggestions: crackers, toasted bread and vegetables Onion Jam: 1 tablespoon vegetable oil 2 yellow onions, thinly sliced 1 teaspoon kosher salt 2 tablespoons balsamic vinegar 1 teaspoon brown sugar Directions: In a stand mixer fitted with the paddle attachment, beat the cream cheese until fluffy, about 5 minutes. Add the mayonnaise, mustard, cayenne, salt and Worcestershire, and continue to beat until smooth, about 5 minutes. Add 1/2 cup of the Parmesan and the Onion Jam, and mix on low speed until just combined. At this point, cook immediately or store the dip in the refrigerator until ready to serve. Preheat the oven to 350 degrees F. Scoop the dip into a baking dish and top with the remaining 2 tablespoons Parmesan and the crumbled bacon. Bake until the cheese melts and the dip begins to bubble, 8 to 10 minutes. Garnish with chives and serve the dip with crackers, warm bread and vegetables. Onion Jam: In a large frying pan set over medium-low heat, add the oil and then the onions. Add the salt and cook, stirring often, until softened, about 5 minutes. Reduce the heat to low and add 2 tablespoons water, the vinegar and sugar. Continue to cook over low heat, stirring often, until the liquid is absorbed and the onions are rich golden brown, about 20 minutes. Spread the onion jam on a cookie sheet and cool to room temperature. Refrigerate any leftovers. Yield: 1 cup.
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« on: November 13, 2015, 01:36:32 PM »
***I JUST WANT TO MAKE 1 THING CLEAR FOR FOLKS!!!***
IF A RECIPE IS GENUINLY YOURS, MAKE SURE THAT YOU STATE IT! OTHERWISE IT WILL BE ASSUMED THAT YOU COPIED FROM SOMEWHERE ELSE! (you can name/link where you got it from if you want, but not required.)
I AM PUTTING THIS OUT THERE BECAUSE I DONT WANT ANYBODY TO GET THEIR FEELINGS HURT!
THANK YOU AND RESPECTFULLY MR. MEYER FORUM STAFF
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« on: November 12, 2015, 07:54:08 PM »
so yeah, I got rid of the wife's 03 KIA and bought her a 2015 VW jetta with the TDI. now all of a sudden millions of un-educated/ignorant sheeple are drinking up all of the Kool-Aid and believing that their diesels will loose thousands of $$$ in value and that they are now going to be the main causes of pollution to the planet............facepalm/smh! then to top it off, millions of people are complaining about the package that VW is offering as a goodwill gesture/start to making it right (sorry about your luck with the towing issue don). http://forums.tdiclub.com/showthread.php?t=451317http://forums.tdiclub.com/showthread.php?t=448336
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« on: November 03, 2015, 07:02:44 PM »
I crap you all not, this young man of 20 yrs sat down at the table right next to me yesterday during dinner in the DFAC/chow hall. he was really cool about my comments and said he gets it all the time and even was really cool about letting me take his picture.
this is real and not a joke!
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« on: November 01, 2015, 11:18:52 AM »
this is not my technique, I copied it here because I have done it before and it is fool proof. BluDawgs Brisket K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness. 1 packer 12-15 lb Trim off the hard fat on each side of the flat thin the fat cap to 1/4" Mix your Rub 1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight) apply a coat of rub you need to be able to see the meat through the rub clearly. Pre heat the pit to 300 deg place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB Maintain pit between 275-325 if cookin on a stick burner cook Brisket 4 hrs remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up. after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it should be within 1 hr. once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs. Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will. *PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag https://www.bbq-brethren.com/forum/showpost.php?p=3289490&postcount=13
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« on: November 01, 2015, 10:32:07 AM »
"Morton's TenderQuick" and "Morton's Sugar Cure" are brand names of another formulation of sodium nitrite, sodium nitrate, with salt, and sugars added. It is not the same concentration as "Cure #1 or Cure #2".
Since the amount of nitrite present in a recipe is essential for safety, one cannot take a recipe designed for Cure #1 and simply substitute like amounts of such products as "Morton's Tenderquick". To do so would invite the risk of botulism poisoning. Similarly, one cannot just substitute Cure #1 in place of "Morton's TenderQuick" in like amounts without creating severe health risks, or possibly death. I do not advocate the use of substitutions, instead one should use a recipe designed for the specific cure being used.
Morton developed "TenderQuick" and "Sugar Cure", so that the home cook could safely cure meat. "Morton Tender Quick" is not a meat tenderizer, and the "Morton Sugar Cure" are not seasonings. These are cures that should only be used in recipes calling for curing meat, fish, or poultry.
"Morton TenderQuick" and "Morton Sugar Cure" are premixed formulations of salt, sodium nitrite, and sodium nitrate to be used directly from the bag for the curing process, no additional salt is required for the cure, sugar is also added into the formulation in the case of "Morton Sugar Cure". Morton products contain 0.5% sodium nitrite, 0.5% sodium nitrate, and also includes propylene glycol to keep the mixture stable.
Because Morton products are per-formulated to be used according to the manufactures recommendations, I highly recommend the use of this curing agent for someone curing for the first time, as well as for the beginner. The premix formulation makes it easy to measure the correct amount without having to purchase a scale or calculate the required amounts of each ingredient. Because it is premixed it also makes it a little harder to make mistakes.
Cure #1 is a bonded mixture of 1 part sodium nitrite to 16 parts salt. Cure #1 is used at any time meat is not immediately put into freezer or refrigerator, such as curing, smoking, air-drying, dehydrating. Cure #1 must be mixed with additional salt to safely and evenly distribute the curing agent during application.
Cure #1 is also known by the following names.... Pink Salt #1, Tinted Cure Mix (TCM), Tinted Curing Powder (TCP), Prague powder #1, InstaCure #1, Modern cure. D.Q. powder, FLP, L.E.M. cure, Sure Cure, Fast Cure, or Speed Cure. They are all the same basic formulations and only these can be used interchangeably, however Cure #2 should never be substituted for Cure #1.
Cure #2 iis a bonded mixture of 1 part sodium nitrite, .64 parts sodium nitrate and 16 parts salt. Cure #2 has the same curing and food preservative properties as sodium nitrite, but has the extended curing time of sodium nitrate. It is specifically formulated to be used for making uncooked dry cured products that require several weeks to several months to cure. Dry curing meat or sausage properly cannot be done with Cure #1 which only contains sodium nitrite because it dissipates too quickly. Cure #2 must be mixed with additional salt to safely and evenly distribute the curing agent during application.
Cure #2 can be compared to the time release capsules used in medicine. The sodium nitrites start working immediately, while the sodium nitrates slowly reduce over time into sodium nitrites. Thus allowing for much longer curing times that are required for a dry cure. Dry cures are used in making sausages like pepperoni, hard salami, geonoa salami, prosciutto hams, dried farmers sausage, capicola and others that do not require cooking, smoking, or refrigeration. These dry cures can sometimes take up to 6 months depending upon the product being made.
Curing salts should be stored and locked far away from your normal everyday spice/salt cabinet. Some do not have the red coloring agent and can be mistaken for salt, they should never be substituted for salt so be especially careful when using and storing these products to eliminate the possibility of poisoning your family.
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« on: November 01, 2015, 09:27:43 AM »
so here is the recipe / instructions that I am using for my first time EVER making homemade bacon. For a 10lb belly (scale this by weight), prepare a cure mixture of:
10g pink salt (instacure #1) 66g salt 33g sugar 125g brown sugar
Mix well.
Set aside a container with 1/4 cup of molasses.
Put the belly in your curing bag skin side down. Apply the cure mixture fairly evenly to the topside, then pour the molasses over top. The molasses just gets swirled around the top -- do not worry if it is not particularly evenly spread.
Squeeze the excess air out of the bag and seal. I the bag is oversized fold the top over to create a package the size of the belly. Put this in your refrigerator.
Each day for 7 days:
Take the bag out of the refrigerator and turn it every which way so all of the edges of the belly are "wetted" by the brine. Put it back in the fridge flipped with the opposite side up this time.
On the last day, take the belly out of the bag and wash it with water. If you do not wash everything off, it will end up too salty. I've not needed to "soak" my bacon. Washing seems to be enough for me.
Pat dry with paper towels.
I put it in the refrigerator on a rack for an hour or two at this point.
Pre-smoke, I take just a tiny bit of brown sugar (1 or 2 tablespoons for a 10lb belly) and gently drop it on top of the belly trying to be as uniform as I can. Then I go over the whole top with maybe twice that much fresh ground pepper.
I dump maybe 1/2 a chimney of coals into my XL BGE and throw in some peachwood chunks. I get that thing smoking and put the belly in the smoker --cold-- the smoker is cold. I do not let it warm up before putting in the belly.
I let the BGE come up very gradually to 200F and leave it there until the belly is 150F at the core.
After it comes off the smoker, if it has skin I trim it while things are still warm. It is much easier to do it then.
Once things cool a bit, I wrap the bacon in plastic wrap and put it in the refrigerator overnight. It needs to be COLD to slice.
The next day, I pull out the slicer and slice it, relatively thick.I changed 2 things, 1. I got an already trimmed pork belly (no skin) and 2. I used the shallow hotel pan you see in the picture and used a few paper clamps to ensure that it stays closed (I hate wasting money on foil pans and zip lock bags when not necessary). here is the thread that I got the information from: http://www.bbq-brethren.com/forum/showthread.php?t=219608and as this progresses, I will update with pics and how its going. day 1:
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« on: October 31, 2015, 05:26:55 PM »
if someone can guess what I am making here I will post up all of the info for all to learn from.
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« on: October 31, 2015, 11:25:05 AM »
I stumbled across this person and his videos, and I am not really sure if this person is a douche bag or..........? has anybody actually delt with this person or know anything about him........? https://www.youtube.com/channel/UCJimfyIOFM3Yaot_V8bFLPQ
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« on: October 29, 2015, 07:01:48 PM »
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« on: October 17, 2015, 09:46:29 AM »
what do you folks use for range bags / boxes........?
pics and descriptions please.
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« on: October 14, 2015, 03:51:30 PM »
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« on: October 09, 2015, 06:51:41 PM »
Here is a basic recipe that Tracey and I use for pickling.
In each quart jar put the following ingredients in
1 T mustard seed 1/2 T celery seed 1 clover garlic
In a LARGE stock pot mix the following ingredients
7 1/2 C vinegar (I use both apple cider and regular vinegar, I just very it by my taste at the moment.) 1 3/4 C water 2 1/2 T canning salt
Bring to a boil and turn heat off
(this liquid measurement will fill about 6 quart jars)
Once jars are filled with whatever product you are wanting to pickle, ladle hot liquid into hot jars with product in it, seal and process in whatever manner you are going with.
You can also use this pickling liquid for pickled gardenia (pickled vegetables), pickled eggs, whatever?
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« on: October 02, 2015, 02:19:07 PM »
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« on: September 29, 2015, 05:08:30 PM »
i felt that this hit the nail on the head
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« on: September 29, 2015, 02:55:38 PM »
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« on: September 25, 2015, 05:32:08 PM »
there are a few folks that frequent this site that know exactly what this is. here is a link for folks that dont know and can learn them something. http://www.army.mil/standto/archive_2015-07-29/
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« on: September 23, 2015, 10:29:44 PM »
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« on: September 20, 2015, 10:31:44 AM »
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« on: September 16, 2015, 06:49:36 PM »
time meow channel 202 on direct tv!
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« on: September 15, 2015, 02:25:11 PM »
RN, what exactly are you wanting to get out of a smoker/cooker/grill/whatever you want to call it?
what is the RN family vision for said piece of equipment?
what kind of fuel are you wanting to use?
etc?
331
« on: September 05, 2015, 09:57:28 AM »
So i get to sit in my chl class today and see just how many morons there are trying to get a whatever to carry a hand gun!
Ill let yah know how it goes!
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« on: September 04, 2015, 04:27:54 PM »
BIEROCK definition= https://en.wikipedia.org/wiki/Bierockhere is my take on this: INGREDIENTS: 1 medium head of cabbage finely diced 3lbs of ground beef 2 large yellow onions diced 6 cans of crescent dough sheets and whatever spices you want to add DIRECTIONS: sauté the onions and cabbage brown up the ground beef mix cabbage, onions and beef together at this point, you can put the mixture in the refrigerator and make with in the next 1-2 days or freeze it in smaller servings. I chilled it for 2 days (had some other stuff going on) and made everything this morning. get all of your ingredients out and together. roll out the crescent dough so that you can get 4 good size portions per 1 sheet. add your ingredients to each square, and brush a little egg mixture around the 3 sides (this will help it stick together) get your pan loaded up and then get in to a 350 deg oven for 16-20 minutes. I used my pellet cooker, and it gave a great flavor to them. once they were done cooking, I put them in the oven with it set on broil for just a moment to brown the tops, and here is the end result. from here you can freeze them, eat them, chill them and server later, whatever. these are great for little finger foods for parties, get together's, what have you. they are also great for kids or adult lunches. I have also done this as a casserole with sauerkraut and cream of mushroom soup. once I find that recipe I will post it up on here as well. ENJOY!
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« on: August 30, 2015, 08:34:45 AM »
this is not my recipe, this was found on another site and I thought I would share with you all. http://www.bbq-brethren.com/forum/showthread.php?t=216621JIMMY DEAN CLONESRegular 16 ounces ground pork 1 teaspoon salt 1/2 teaspoon dried parsley 1/4 teaspoon rubbed dried sage 1/4 teaspoon ground black pepper 1/4 teaspoon dried thyme 1/4 teaspoon crushed red pepper 1/4 teaspoon ground coriander 1/4 teaspoon MSG (such as Accent Flavor Enhancer) Hot16 ounces ground pork 1 teaspoon salt 1/2 teaspoon cayenne pepper 1/4 teaspoon rubbed dried sage 1/4 teaspoon ground black pepper 1/4 teaspoon crushed red pepper 1/4 teaspoon ground coriander 1/4 teaspoon MSG (such as Accent Flavor Enhancer) Maple16 ounces ground pork 3 tablespoons maple-flavored syrup 1 teaspoon salt 1/2 teaspoon MSG (such as Accent Flavor Enhancer) 1/4 teaspoon ground coriander
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« on: August 30, 2015, 07:54:28 AM »
.
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« on: August 22, 2015, 05:00:11 PM »
flashbacks?
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« on: August 15, 2015, 04:54:33 PM »
so here is a quick recipe for breakfast burritos that you can make ahead a time, throw in the freezer and ready to eat after a few minutes in the microwave (great for single folks like bobby or ones with school age kids (RN, tate or blaine)or even teachers like mike.) INGREDIENTS:3lbs ground pork (brown it up with the diced onions) 1 really large yellow onion diced really fine 1-2 packages of shredded cheese a couple jars of homemade jalapeños (store bought will work) 24 burrito size fresh made tortillas (unless you have a tortilleria nearby you will have to find them in a grocery store of special order them) 2 x 30oz cans of refried beans (you can get fat free ones as well) 18 pack of eggs scrambled seasoning to your pallet DIRECTIONS: warm tortilla (so it does not split) put a little schmear/dollap of RF beans then put a spoon full of the eggs, onions and meat mixed together put a hand full of cheese on top of that then put a couple/3 jalapeños on top roll it up, put it on a pan with a little wax paper and put it in the deep freezer for a flash freeze before putting into a Ziploc freezer bag for storage. when ready, pull one or however many out the night before, place in fridge and nuke for a minute or how ever long you feel it needs to be cooked for, and serve. the total cost for me to make 24 of these was $8 for the tortilla's $4 for the eggs $7 for the ground pork $4 for the 2 cans of RF beans (already had the cheese and jalapeños) total: $23-$30
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« on: August 14, 2015, 11:14:26 AM »
its official, nate's retirement packet will be going to Human Resources Command next week. i will have word in the 30 days on my retirement approval/dis approval.
i have 2 different avenues of employment lined up but still looking, anybody know of some good career opporunities?
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« on: August 06, 2015, 02:37:30 PM »
i dont ned to say anything!
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« on: August 05, 2015, 06:24:53 PM »
so I am sure that a lot of you have a deep freeze and have it stocked pretty good. do any of you have contingency plans incase it happens to die on yah? if so what are they?
I have a small fridge in the kitchen that gets condiments and a day or 2 of food or the leftovers, I have an upright fridge/freezer in the laundry room that big stuff gets put into (like a rubbed pork butt that needs to rest a day or 2) a couple things of coffee creamer and the ice maker and water spout get used on it as well, not much use for the freezer because its a bit too small. and I have a big upright deep freeze that has all the frozen meats, breads, fruits, etc. if one of those were to poop on me then I have a small chest freezer out in the storage shed as an oh crap emergency.
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« on: July 27, 2015, 11:17:59 AM »
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« on: July 25, 2015, 12:24:42 PM »
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« on: July 19, 2015, 05:46:58 PM »
thought I would do up a batch of pickled eggs
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« on: June 27, 2015, 07:09:19 PM »
somebody prove me wrong and show me that this represents racism! it is even stated that this was not a state flag that it was a federal flag! I am so sick and tired of the bullcrap garbage that I am being subjected to every time I turn on the tv or surf the news! https://www.youtube.com/watch?v=YF-QIJyLhKQ#t=178
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« on: June 26, 2015, 12:21:11 PM »
I came across this and was wondering what opinions folks have about it. ken, RN, bob, whoever else has a fifth wheel???? http://www.automatedsafetyhitch.com/
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« on: June 20, 2015, 03:42:06 PM »
so last weekend, I made a small pork butt for some really good friends that lives around the corner from me. they were both in the army (female was an E-6/12years and the male was an E-8/retired).
well last night, I was offered money to do up some pork butt for them again. I said that I would take what ever the meat cost but I would not take anymore.
in saying all of that, I guess I am getting this smoking thing down pretty darn good? what do yah all think?
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« on: June 15, 2015, 07:55:56 PM »
I am sure that many on here and many that have browsed thru ask, why I continue to show things that tracey or I have cooked.
the answer is simple!
I do it to show people that tracey and I are by no means certified chefs or that we have some special way of doing things. We are just plain ordinary people that take maybe 30 minutes extra in our meal preparations to have more flavorful food that is very simple to cook.
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