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Topics - Nate

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Humor, Good Stuff, and Red Neck Practices! / Air force pt
« on: December 14, 2018, 09:18:10 PM »

Share Your Recipe / Cioppino
« on: December 08, 2018, 08:57:57 PM »
So tonight, i branched out a bit and flexed my culinary skills and made some cioppino.

JR with this being a dish from your gender confuzzled area, i will put this up against any and all you can recommend.

Here is the recipe link...(give me a minute and ill copy and paste it here.):


now let me also add that I used
- 1qt of my homemade stewed tomatoes
- 1qt of my homemade tomatoe sauce
- omitted the squid...(because that shiza is disgusting!)
- omitted the clams...(just because they didnt have any good looking ones at the seafood store)
- omitted the crab....for the pure fact that its not in season right now and its amlonst impossible to get here in a some what fresh state!
- added huge diver scallops


3 garlic cloves, divided
2 tablespoons extra-virgin olive oil
3/4 cup finely chopped onion
1/2 cup packed sliced fennel
1/4 cup finely chopped celery
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon red-pepper flakes
1/2 pound cleaned squid, bodies sliced into 1/2-inch rings, tentacles halved lengthwise if large
1/2 tablespoon tomato paste
1 teaspoon dried oregano
1 cup dry white wine
1 15-ounce can crushed tomatoes
2 bay leaves
1 8-ounce bottle clam juice
1 1/2 cups seafood stock or vegetable broth
1/2 stick (4 tablespoons) unsalted butter, room temperature
3 tablespoons chopped flat-leaf parsley, divided
1/2 teaspoon lemon zest
1 baguette, sliced and toasted1 pound littleneck clams, soaked in water for 1 hour
1/2 pound medium tail-on shrimp, peeled and deveined
1 pound mussels, scrubbed and de-bearded
1/2 pound skinless flaky white fish such as bass, halibut, hake, or cod, cut into 1-inch pieces


Mince 2 of the garlic cloves. In a large pot over medium heat, heat oil. Add onion, fennel, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the minced garlic and red-pepper flakes. Continue to cook, stirring constantly, until garlic is golden and fragrant, 1 to 2 minutes more.

Reduce heat to medium-low and add squid. Cook, stirring occasionally, until squid is opaque and tender and the released juices reduce, 15 to 20 minutes. Add tomato paste and oregano and cook, stirring, 1 minute.

Add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes. Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer, and cook, covered, 30 minutes. Stir in 1/4 teaspoon each salt and pepper. Taste and adjust seasoning.

Meanwhile, in a small bowl, mix the butter, 1 tablespoon parsley, lemon zest, and 1/4 teaspoon salt together. Cut remaining garlic clove in half and rub the cut sides on the toasts. Spread the flavored butter on the toasts.

When ready to serve, heat the pot to medium and add clams, cover, and cook for 3 minutes. Stir in the shrimp and mussels. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in remaining 2 tablespoons parsley.

Serve cioppino immediately in large soup bowls with gremolata toasts alongside.

Hand Tools, Power Tools, Welders, etc / Ken Onion worksharp knife sharpener
« on: December 06, 2018, 01:32:24 PM »
so whats are some opinions of the ken onion worksharp knife sharpener?



you have one and love it?

don't waste money because its junk?

this is about 3 years old, but it still made me laugh so hard!


Humor, Good Stuff, and Red Neck Practices! / For bob and trn
« on: November 27, 2018, 10:34:30 PM »
Bob and trn,

Hopefully this didnt happen to either of you?

Warning: if you work in an office setting, this may not be suitable to read.

I have not laughed years in a long time....... :beercheers:

This is a repost!

I went to Home Depot recently while not being altogether sure that course of action was a wise one.

You see, the previous evening I had prepared and consumed a massive quantity of my patented 'you're definitely going to crap yourself' road-kill chilli. Tasty stuff, although hot to the point of being painful, which comes with a written guarantee from me that if you eat it, the next day both of your butt cheeks WILL fall off . . .

Here's the thing. I had awakened that morning, and even after two cups of coffee (and all of you know what I mean) nothing happened. No 'Watson's Movement . . . Despite the chillies swimming their way through my intestinal tract, I was unable to create the usual morning symphony referred to by my dear wife as 'thunder and lightning'.

Knowing that a time of reckoning HAD to come, yet not sure of just when, I bravely set off for Home Depot, my quest being paint and supplies to refinish the deck. Upon entering the store at first all seemed normal. I selected a cart and began pushing it about dropping items in for purchase. It wasn't until I was at the opposite end of the store from the toilets that the pain hit me.

Oh, don't look at me like you don't know what I'm talking about. I'm referring to that 'Uh, Oh, crap, gotta go' pain that always seems to hit us at the wrong time. The thing is, this pain was different. The chillies from the night before were staging a revolt. In a mad rush for freedom they bullied their way through the small intestines, forcing their way into the large intestines, and before I could take one step in the direction of the toilets which would bring sweet relief, it happened. The chillies fired a warning shot.

There I stood, alone in the paint and stain section, suddenly enveloped in a toxic cloud the likes of which has never before been recorded. I was afraid to move for fear that more of this vile odor might escape me. Slowly, oh so slowly, the pressure seemed to leave the lower part of my body, and I began to move up the aisle and out of it, just as a red aproned clerk turned the corner and asked if I needed any help.

I don't know what made me do it, but I stopped to see what his reaction would be to the toxic non-visible fog that refused to dissipate. Have you ever been TORN IN TWO DIFFERENT DIRECTIONS EMOTIONALLY?

Here's what I mean, and I'm sure some of you at least will be able to relate. I could've warned that poor clerk, but didn't. I simply watched as he walked into an invisible, and apparently indestructible, wall of odor so terrible that all he could do before gathering his senses and running, was to stand there blinking and waving his arms about his head as though trying to ward off angry bees. This, of course, made me feel terrible, but then made me laugh . . . . . . . . BIG mistake!!!!!

Here's the thing. When you laugh, it's hard to keep things 'clamped down', if you know what I mean. With each new guffaw an explosive issue burst forth from my nether region. Some were so loud and echoing that I was later told a few folks in other aisles had ducked, fearing that someone was robbing the store and firing off a shotgun. Suddenly things were no longer funny . 'It' was coming, and I raced off through the store towards the toilet, laying down a cloud the whole way, praying that I'd make it before the grand explosion took place.

Luck was on my side. Just in the nick of time I got to the john, began the inevitable 'Oh my God', floating above the toilet seat because my ass is burning SO BAD, purging. One poor fellow walked in while I was in the middle of what is the true meaning of 'Shock and Awe'. He made a gagging sound, and disgustedly said, "SON-OF-A-BITCH! DID IT SMELL THAT BAD WHEN YOU ATE IT?" then quickly left.

Once finished and I left the restroom, reacquired my partially filled cart intending to carry on with my shopping when a store employee approached me and said, 'Sir, you might want to step outside for a few minutes. It appears some prankster set off a stink bomb in the store. The manager is going to run the vent fans on high for a minute or two which ought to take care of the problem.'

My smirking of course set me off again, causing residual gases to escape me. The employee took one sniff, jumped back pulling his shirt up to cover his nose and, pointing at me in an accusing manner shouted, "IT'S YOU!" then ran off returning moments later with the manager. I was unceremoniously escorted from the premises and asked none too kindly not to return.

Home again without my supplies, I realized that there was nothing to eat but leftover chili, so I consumed two more bowls. The next day I went to shop at Lowes.

I cant say anymore about that, because we are currently in court over the matter.  Jerks claim they are going to have to re-paint the whole store.

CIEMR / jonestown massacre
« on: November 18, 2018, 10:11:32 PM »
some of you may remember the massacre that happened this day 40 years ago......

Food Preparation and Cooking Techniques / how to make bacon
« on: November 17, 2018, 09:49:44 AM »
here is a detailed description that I copied and pasted from another site.  the highlighted section is the method that I use to make my bacon.

I have also attaced a word document copy of what is posted here for you to download and reference.

as this posting states TURN ALL OF YOUR WEIGHTS IN TO METERIC you must use precise control and weights when it comes to using curing salt #1 and #2.  if you use too much you can poison/kill yourself and if you use to little you can kill yourself with botulism.

farmer jon, please feel free to add to this, as i know you make a lot of bacon as well.


Here's a write-up I did awhile back for Buckboard Bacon, but it's the exact same process/recipe for belly bacon, except you don't have to butterfly the meat open into two slabs, just weigh the belly and go.

For your first bacon, I'd recommend starting with buckboard bacon (just pork butt). It's a cheap way to break the ice and build confidence! The taste is identical, and you end up with a 3:1 meat to fat ratio instead of the inverse with belly. Don't get me wrong, I LOVE fatty belly bacon, but I find a lot of pleasure in the thrift of curing and sausage making, and buckboard yields much better at roughly 1/3 of the cost! Occasionally, you'll read a comment that buckboard tastes more hammy than bacony, but those folks 1) didn't smoke long enough, and usually tried smoking it as one big hunk; or 2) Warm smoked instead of cold smoking it which provides a much more robust smokey bacon flavor. Cold smoking is THE way to go for bacon in my not so humble opinion! Your smoking method and the following meat cutting step will take care of that.

Instead of curing a whole thick gnarly butt, I butterfly them open and cut in half while removing the bone.
This way you end up with 2 slabs that are roughly the thickness of regular belly bacon for more even curing and better smoke penetration. An average 10# butt will yield 2 pieces at appx 4.4# after bone loss and slight "squaring" cuts. Make sure to remove the gray stinky gland meat from the edge of the butt, most meat packers don't. Stinky butt gland, HA!!!

I HIGHLY recommend an equilibrium dry cure. It leaves nothing to chance (i.e. ALL too common oversalting woes) the way a wet cure does, plus saves a lot of frig space. It's impossible to oversalt or under cure this way, plus in my opinion it just tastes better than a wet cured bacon. You'll need a digital meat scale (preferably that goes over 5#) and a digital jewelers scale that will read in increments of a gram for measuring the cure in the necessarily exacting amounts. You can get both on amazon for about $12-$15 each. The jewelers scale I got goes down to 0.01 grams which is more ideal with the small amounts of cure #1 than a .1g increment scale. Speaking of cure, make sure to keep it out of reach of kids and pets. It looks inviting like kool-aid/sugar mix in a bag, but the cure is toxic when ingested in significant amounts straight from the bag.

Next, simply convert your meat weight to grams (1# = ~455g), then weigh out your salt (+/- 2.5% of your meat weight = meat grams x 0.025), your brown sugar (+/- 1% of your meat weight = meat grams x 0.01), and your cure (EXACTLY 1/4th of 1% of your meat weight = meat grams x 0.0025).

Example with your theoretical 4.4# slabs:
4.4# x 455g = 2002 grams meat weight (let's round to 2000g for easy math.

2000g x .025 = 50 grams salt (any brand plain kosher or plain non-iodized).
2000g x .01 = 20 grams brown sugar.
2000g x .0025 = 5 grams pink cure #1.

You'll weigh each of the two slabs and calculate/mix/cure separately, so it's an opportunity to play with adjusting your salt and sugar levels to find your preferred taste. Try and stay between 2%-3% salt (I prefer 2.5%), and .75%-1.25% brown sugar (I prefer 1.25%). DON'T mess with the cure level, it will give you exactly 156ppm nitrite per USDA FSIS guidelines. You can also play around with adding other spices in each batch, but honestly I find that not much of the additional flavors actually penetrate the meat at the curing stage. If I want pepper bacon, I'll usually lightly oil or maple syrup paint the slabs right towards the END of the smoke (an hour or so remaining) and pepper crust it then. Some folks will oil or syrup coat it and stick spices on before smoking, BUT in my opinion, this greatly inhibits smoke absorption into the actual meat. In my experience, when this is done the smoke all sticks to the oil/syrup/spices barrier on the outside, making the exterior bitter and the interior boring.

Anywhoo, mix the 3 dry cure ingredients thoroughly in a bowl and apply it evenly to all sides of your meat inside of a 2.5 gallon ziploc (available at Walmart). Be sure all of the cure gets on the meat and into the bag. If your meat has been previously frozen or for whatever other reason doesn't look like it's wet enough to release enough liquid to dissolve all of the dry ingredients during the curing stage, you can add a LITTLE water to help get things moving along. Just make sure you add the water weight into the meat weight in grams for the purpose of calculating your cure ingredients. 1/4 cup should be more than enough, so just add 59 grams (1c H20 = 236g, 1/4c = 59g) to your meat weight when calculating. Squeeze the air out of the bag, seal it up, massage everything to spread it around equally, and place in frig for 7 days minimum, up to 10 days if your schedule is tight. I usually cure Friday night and remove from the cure the following Friday to prepare for a Saturday smoke. You'd go shorter or longer for thinner or super thick pieces, but 7-10 days is perfect for a 2"-3" thick piece of meat. An equilibrium cure can't over/under cure in this time period as it's exactly the correct amount of salt/sugar/cure that your meat can absorb based on meat weight and absorbency potential. Make SURE to gently massage the package and flip it over once a day to redistribute the fluids and cure for even curing. When it's cured, remove from the bag (the night before you'll smoke it), give a quick cold water rinse, thoroughly pat dry, and put it unwrapped on a wire rack in your frig overnight to dry the surface and form the shiny/tacky pellicle layer. This will help it absorb smoke evenly.

The next day, prep your smoker to run at very low temp (100-125 max at grate/meat level, if you can) with plenty of smoke wood chunks to provide clean, even, consistent smoke throughout a long "warm smoke". Make sure to keep your meat away from direct rising heat, so as to not cook it, you'll cook it later after you slice and pan-fry it. I've heard of some people taking their bacon to 150IT at the end of the smoke to make it edible without further cooking, but I've never tried that, it just doesn't appeal to me! I have a homemade version of a Cajun Bandit 22" kettle insert, but taller with 2 racks, that works perfect for bacon. I use an A-Maze-N Products AMNPS pellet maze resting on my sweeper fins all the way at the bottom of my kettle to generate the smoke, and a single row briquette snake method on the perimeter of the charcoal grate to generate JUST enough heat to achieve a low temp warm smoke and create a good draft. Then i hang my meat slabs from the top rack with a deflector on the bottom rack to shield the meat from rising and radiant heat. Plenty of folks successfully warm smoke bacon with just wood chunks over charcoal though, so whatever you do will work as long as you're providing consistent clean "thin blue" smoke and minimal heat to create draft. Good airflow is critical when cold/warm smoking, as a cooler smoker doesn't draft as well and can let the smoke stagnate and make your food bitter like an ashtray if you're not careful. The balancing act is having a little heat to create draft, but not so much that your food cooks before it takes on an ideal amount of smoke. Make sure to keep your smoker in the shade to help keep temps down this time of year. For bacon at cool/warm smoke temps, 8-12 hours is ideal. You'll also start to get a feel for how much smoke flavor the bacon will end up with based on the nice rich color on the meat during the middle/end of the smoking session. The nitrite in the cure will keep your meat safe for extended periods in this otherwise "danger zone". Another tip; I buy cheap bamboo skewers to put on my cooking grate to put meat on when cold smoking food that I can't hang. Just in case there's some bacteria lurking on my cooking grate and I won't be making it hot enough to kill the bacteria. Whatever you do, keep the temp down, so you don't start rendering the fat off during the smoke; that SUCKS!

When you're all done, let the meat rest at room temp to cool, then pat dry and seal it up tight in 2.5 gallon ziplocs (or vacuum sealer bags work great if you have a foodsaver) for 1-3 days in the frig to let the smoke and moisture equalize throughout the whole slabs. Then, just before slicing, pop the bags/slabs in your freezer for 30-60 minutes to firm up nice to make slicing easier. A meat slicer is ideal, but a sharp, long knife and a steady hand will do. Make sure to slice against/across the grain of the meat or it'll be chewy. Also, since shoulder is a much more worked part of the animal, buckboard bacon tends to have a LITTLE more toothiness to it. Not much, but enough that you don't want to slice it like a thick cut belly bacon, or the thick slices will be more of a chew than most people associate with bacon. Thin slicing will alleviate/eliminate that issue.

If you vacseal your portions, they'll keep good for +/- 6 months in the freezer. Otherwise, I'm thinking maybe a month or two in tight freezer wrap, but am not sure as I vacseal.

You'll notice some sections of Buckboard will be much fattier than others. The fatty sections will fry like normal bacon, the leaner sections will need 2-4 Tbsp of a light oil in the skillet to help get the frying action started. Again, the recipe and technique in this would be identical with regular belly bacon. Have fun!

Donations / christmas 2018
« on: November 17, 2018, 09:35:02 AM »
we haven't heard anything from don lately about our Christmas giving? 

So I figured I would start this years thread and donations and get a couple recommendations going as to what we (Real Men) would like to do to give back this year.

don will have to update the donations page.

So, what kind of recommendations do we have floating around out there?

Humor, Good Stuff, and Red Neck Practices! / Its enroute
« on: November 13, 2018, 08:40:12 PM »
I wonder if its sheshier

Share Your Recipe / Skillet Tortellini W/ Sausage and Cherry Tomatoes
« on: November 07, 2018, 07:47:24 PM »
here is what I am making for dinner tonight.

- 1lb Italian sausage
- 2 cloves garlic
- 4C chicken broth
- 12oz dried cheese tortellini
- 6oz cherry tomatoes halved
- 2 TBSP chopped fresh basil
- grated parmesan cheese (whatever your taste says)

1. heat oil in a 12 inch cast iron skilletover medium heat, add sausage and cook until no longer pink, breaking meat into small pieces (about 4-6 minutes).
2. add garlic and cook for about 1 minute
3. add broth and pasta, give it a stir and bring to a boil.  cook uncovered until pasta is tender and a majority of the liquid has evaporated (about 15 minutes)
4. add tomatoes and a some of the parmesan cheese, cook for another 2 minutes or until the tomaotes have just started to get a tender.
5. remove from heat, plate, garnish with a little fresh basil and parmesan cheese and serve.

prep time: 10 minutes
cook time: 15-20 minutes
total time: about 30 minutes.

Share Your Recipe / smoked rib breakfast taco
« on: November 01, 2018, 12:24:29 PM »
this will most likely interest many folks, but probably TRN more than others because of how much he likes to cook ribs.... :beercheers:

so last night I smoked up 3 racks of baby back ribs...(because I had this in mind and I didn't want to fight with the little cartilage bits)

just as the ribs were cooling down and about to get put away, i pulled all of the bones and was left with boneless ribs...(1 whole rack got the bones pulled and put directly in the freezer whole so i can make some mcrib knockoff sandwiches later... :beercheers: )

so the ingredients that you will need are:
- 2-3 ribs per taco
- bbq sauce if you would like to add a little to the chopped rib meat
- 6" flour tortillas (you can use corn if you like)
- 1 egg per taco
- a couple pieces of cheese
- some finely diced  red onions
- some chopped pickled jalapenos

1. pull all meat from rib bones and give a really good chop
2. heat rib meat whatever way you fine easiest, and you can add sauce at this point if would like.
3. beat 1 egg at a time and fry it in the smallest fry pan you have, so that you end up with a 6 inch round piece of egg
4. assemble tacos

assembly instructions:
1. place tortilla flat
2. put round egg on top of tortilla
3. place cheese on top of egg
4. put some chopped rib meat on top of egg
5. sprinkle with finely diced red onion
6. add jalapenos
7. plate on your finest china and serve

« on: October 11, 2018, 01:22:01 PM »
what is the matter with people?!  this person (who should have been a yellow sticky stain) .................................... :facepalm:


Humor, Good Stuff, and Red Neck Practices! / tom hanks is a class act!
« on: September 27, 2018, 09:14:17 AM »
I remember sneaking in to watch some of his comedy as a really young kid in the early 80's and found him to be really funny.  I have also really enjoyed a lot of his movies over the years. 

this is a pretty good example of him being a true class act.


Share Your Recipe / whats your preferred beverage of choice
« on: September 21, 2018, 02:46:10 PM »
so as the title says, whats your preferred beverage of choice?  have you tried anything new?  did you like it or hate it?

my beverage of choice is spoken of in my signature, and I did try something new about a month ago.

I tried some of this twin valley distillers bourbon  http://tvdistillers.com/  all of what he sells is not on the website.

cant say that it was a bourbon as it was more of a whisky, and I cant say that I would really recommend a tour of the place to anybody....(im surprised he passed a health inspection)

but in any case, ill leave this with you all ?..especially for Charles..... :beercheers:

D.O.T. / niagara falls
« on: September 18, 2018, 02:57:55 PM »
so I am looking for advice, suggestions, recommendations, on Niagara falls.

which side is better: american or canadian?

which side is more friendly for somebody that cant walk very well/far?

is the maid of the mist tour worth the money/experience?

help me out folks, please.

Humor, Good Stuff, and Red Neck Practices! / Plane crash
« on: August 29, 2018, 03:04:05 PM »
Don, can you splain this ......


CIEMR / Get it off your chest / whats bothering you
« on: August 28, 2018, 09:33:52 AM »
I thought at one point we had an actual CIEMR thread and not just a section....too many pages to look thru at the moment, so ill start a new one.

Lets use this thread to get whatever it is thats bothering us, or if there is something we just need to get off our chest out.

We can then move on with a happier mind set......   :knucklehead:   :beercheers:

If this takes off and there is a lot of participation, ill make it a sticky for easy access?


I thought I would start a thread where we could all show off our maladies. Stitches, surgeries, etc... I think we should see who can top who until we all scream TMI!

Only stipulation is...?... it has to be of your injury and not some craziness you pulled off the internet!  If you want to add what was don't to correct your issue, then that would be okay as well.

Pic of cancer tumor on the base of my tongue that started all of this last year.

Share Your Recipe / Carne Adovada
« on: August 09, 2018, 05:45:04 PM »
So for dinner tonight, I am attempting some Carne Adovada.  (I didn't add the cloves, because I am not a big clove kind of person)

*pictures of finished product will be posted later*

Braised New Mexico-Style Pork in Red Chile Sauce (Carne Adovada)

Why This Recipe Works:

To make carne adovada, a classic, ultrasimple New Mexican pork braise, we started by cutting boneless pork butt into large chunks and salting them (so that they would be well seasoned and retain moisture during cooking) while we prepared the chile sauce. We used a generous 4 ounces of dried red New Mexican chiles, which are fruity and relatively mild. But rather than toast them, as we often do with dried chiles, we simply steeped them in water to preserve their bright flavor. When they were pliable, we blended them with aromatics and spices (including garlic, oregano, cumin, cayenne, and cloves), as well as honey and white vinegar, to form a thick paste; then we added some of the soaking water to form a smooth puree. We tossed the pork with the puree in a Dutch oven and then braised it in a low oven until the meat was very tender.


Pork butt roast is often labeled Boston butt. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. If you can't find New Mexican chiles, substitute dried California chiles. Dried chiles should be pliable and smell slightly fruity. Kitchen shears can be used to cut them. If you can't find Mexican oregano, substitute Mediterranean oregano. Letting the stew rest for 10 minutes before serving allows the sauce to thicken and better coat the meat. Serve with rice and beans, crispy potatoes, or flour tortillas with shredded lettuce and chopped tomato, or shred the pork as a filling for tacos and burritos.

-1 (3.5- to 4-pound) boneless pork butt roast, trimmed and cut into 1?-inch pieces
-4 ounces dried New Mexican chiles, wiped clean, stemmed, seeded, and torn into 1-inch pieces
-4 cups boiling water
-2 tablespoons honey
-2 tablespoons distilled white vinegar
-5 garlic cloves peeled
-2 teaspoons dried Mexican oregano
-2 teaspoon ground cumin
-1/2 teaspoon cayenne pepper
-1/8 teaspoon ground cloves

This is where I ordered the Hatch NM Chiles from, and yes I got all three levels and used a mixture of all three in this dish:


1. Toss cut up pork and 1 tablespoon salt together in bowl; refrigerate for 1 hour.

2. Place chiles in medium bowl. Pour boiling water over chiles, making sure they are completely submerged, and let stand until softened, 30 minutes. Adjust oven rack to lower-middle position and heat oven to 325 degrees.

3. Drain chiles and reserve 2 cups soaking liquid (discard remaining liquid). Process chiles, honey, vinegar, garlic, oregano, cumin, cayenne, cloves, and 1 teaspoon salt in blender until chiles are finely ground and thick paste forms, about 30 seconds. With blender running, add 1 cup reserved liquid and process until smooth, 1? to 2 minutes, adding up to ? cup additional reserved liquid to maintain vortex. Add remaining reserved liquid and continue to blend sauce at high speed, 1 minute longer.

4. Combine pork and chile sauce in Dutch oven, stirring to make sure pork is evenly coated. Bring to boil over high heat. Cover pot, transfer to oven, and cook until pork is tender and fork inserted into pork meets little to no resistance, 2 to 2? hours.

5. Using wooden spoon, scrape any browned bits from sides of pot and stir until pork and sauce are recombined and sauce is smooth and homogeneous. Let stand, uncovered, for 10 minutes. Season with salt to taste. Serve with lime wedges. (Leftover pork can be refrigerated for up to 3 days.)

Technique: Blending Chiles Into a Smooth Puree
To ensure that the tough skins on dried New Mexican chiles break down as thoroughly as possible in the blender, start by adding 1 cup of liquid?just enough to create a vortex while leaving enough friction to grind down the solids. Once the chiles are finely ground and the puree is smooth, blend in the remaining liquid.

Humor, Good Stuff, and Red Neck Practices! / for JR then tate, bob, ryan
« on: August 01, 2018, 11:03:20 AM »
what happens in commiefornia will eventually happen in WA

Humor, Good Stuff, and Red Neck Practices! / Emt vehicle for JR
« on: July 25, 2018, 11:51:10 PM »
I saw this tonight and got a good chuckle........

Humor, Good Stuff, and Red Neck Practices! / Best practical joke ever
« on: July 24, 2018, 09:57:15 PM »
This is the kind of thing that combat arms type people in the military would do to each other........ :beercheers: :beercheers: :beercheers: :beercheers:


« on: July 17, 2018, 10:07:29 AM »

this almost sounds like some crap that would come out of COMMIEFORNIA!

These are actual comments made by Georgia State Troopers that were taken off their car videos:

1. "You know, stop lights don't come any redder than the one you just went through."

2. "Relax, the handcuffs are tight because they're new. They'll stretch after you wear them a while."

3. "If you take your hands off the car, I'll make your birth certificate a worthless document." (My Favorite)

4. "If you run, you'll only go to jail tired."

5. "Can you run faster than 1200 feet per second? Because that's the speed of the bullet that will be chasing you." (LOVE IT)

6. "You don't know how fast you were going? I guess that means I can write anything I want to on the ticket, huh?"

7. "Yes, sir, you can talk to the shift supervisor, but I don't think it will help. Oh, did I mention that I'm the shift supervisor?"

8. "Warning! You want a warning? O.K, I'm warning you not to do that again or I'll give you another ticket."

9. "The answer to this last question will determine whether you are drunk or not. Was Mickey Mouse a cat or a dog?"

10. "Fair? You want me to be fair? Listen, fair is a place where you go to ride on rides, eat cotton candy and corn dogs and step in
monkey poop."

11. "Yeah, we have a quota. Two more tickets and my wife gets a toaster oven."

12. "In God we trust; all others we run through NCIC." ( National Crime Information Center )

13. "Just how big were those 'two beers' you say you had?"

14. "No sir, we don't have quotas anymore. We used to, but now we're allowed to write as many tickets as we can."

15. "I'm glad to hear that the Chief (of Police) is a personal friend of yours. So you know someone who can post your bail."


16. "You didn't think we give pretty women tickets? You're right, we don't. Sign here."

Share Your Recipe / pork egg rolls
« on: July 07, 2018, 06:06:22 PM »
so I ventured into making some pork egg rolls this morning. 


- 1 lb ground pork
- 12 scallions finely slided (seperate the white parts from the green parts after they have been sliced)
- 6 garlic cloves minced (yes you can use the stuff in the little tube)
- 4 TBLS grated ginger (yes you can use the stuff in the little tube)
- 5-6 cups coleslaw mix (i used napa cabbage and gave it a really fine chop)
- 8oz shiitake mushrooms chopped to your preference
- 6 TBLS soy sauce
- 2 TBLS sugar
- 2 TBLS white vinegar
- 4 tsp sesame oil
- 1 pkg (15-16 count) egg roll wrappers
- 2 C veg oil


step 1:

- cook pork in a dutch oven (because its easier than a skillet and less mess when you get to the later steps) over med-high heat until no longer pink (about 5 minutes). 

- add scacllion whites, garlic and ginger, cook until fragrant (about 1-2 minutes)

- add coleslaw mix, mushrooms, soy sauce, vinegar, and sugar, mix together really well, cover and cook until cabbage is softened (about 5 minutes).

step 2:

- remove from heatstir in sesame oil and scallion greens

- either leave in dutch oven or transfer to a 9 x 13 baking dish and put in refrigerator to cool (about 30 - 60 minutes)

- wipe dutch oven clean and add oil

step 3:

- fill small bowl with a little water.

- working with 1 egg roll wrapper at a time, orient egg roll wrapper into a diamond shape

- scoop 1/3C (loosely packed) filling into the lower half of the egg roll wrapper and mold into a log log shape with your fingers

- moisten the 2 upper edges of the egg roll wrapper with a little water

- and fold and roll like a burrito, leaving the egg roll seam down

- place agg rolls on a sheet pan and cover with a moist paper towel while finishing the rest of the egg rolls

step 4:

- line a plate or a baking sheet with either a paper towel or a wire rack (a wire rack will help the grease drain better and make the egg roll a little more crunchy at the end)

- heat oil thats in the dutch oven to 325deg

- place a few egg rolls into the dutch oven at a time, seam side down and fry them for 2-4 minutes or until golden brown and delicious (GBD)

- transfer cooked egg rolls to baking sheet or plate and let cool

- serve with your favorite dipping sauce or how ever you are going to serve them

NOTE:  if you want to make these ahead of time (like a day prior or to even freeze for later use)

-place all egg rolls once they are formed onto a cookie sheet that has been lined with parchement paper and seam side down 

- wrap tightly and place into a refrigerator (use with in 24 hours)

- or place in the freezer unwrapped and transfer them to a zip lock bag once they are frozen (use with in 1 month)

- do not thaw before cooking, increase cooking time about 1-2 minutes per side

Site Help / I need to know if anybody is having this issue
« on: July 03, 2018, 02:22:10 PM »
I need to know if anybody is having an issue with starting new threads that contain pictures that were uploaded via attachments and other options tab?

I currently have a trouble ticket in for this as well as what the issue is with the original "whats for dinner" thread.

Share Your Recipe / hot beef sandwich
« on: July 03, 2018, 10:51:03 AM »
well I am going to give this a try!

I started with a rump roast and gave it a good sear on all sides, softened some bell peppers and onions, added a little garlic and some beef stock.  everything is in the crock pot and set on HI, well see where this turns out in a few hours?

Hand Tools, Power Tools, Welders, etc / speedaire compressor
« on: June 28, 2018, 08:46:34 PM »
so I was just kinda flippin through ads for compressors, because I want/kinda need one for my garage.  well this afternoon I came across this little thing for $100. 

it was made in 1965 up in beaver dam WI.  Other than a little bit of dust that clung to the grease residue that was probably from an oil change or 2, this thing is almost immaculate.  it has a little 1 or 2 piston (probably 1 piston) pump head on it, a tiny little 1/2 HP 110v motor to run it.  there is even a little drain valve at the bottom.  from completely empty it takes about 10-15 minutes to build up to the 100psi.  the shut off turns it on at 70 psi and turns it off at 100 psi.

ill play with this for a little bit and probably give eaton a call and see what they say.  maybe ill sell it if a bit bigger one comes along for the right price? 

Share Your Recipe / Homemade Ham
« on: June 26, 2018, 12:09:31 PM »
So lets make a Homemade Ham!

As many of you remember, I butchered 3 pigs Easter of 2018.  Besides all of the chops ribs and ground pork I brought home, I also brought home 2 complete hind quarters that will be made into hams.  Well I finally got all of the information I needed along with all of the ingredients needed to start the process on 1 hind quarter to see how it goes.  the information and process I used was forwarded to me as a published article in Smoke Signals Magazine.


Making Ham ? An American Tradition
By Bob Barney
The word "ham" is derived from the Old English "hom" or "hamm"  which refer to the hollow or bend of the knee.  "Hom" is derived from a Germanic base meaning "crooked" or "bent".  It wasn't until later in the 15th century when it referred to the leg of an animal. 
The preserving of ham has a long history, "Meat Fermentation Worldwide: History and Principles" by Peter Zeuthen, claims that the Chinese were the first people to mention the process of raw cured ham.  Peter Zeuthen also points out that Marcus Porcius Cato wrote about the "salting of hams" in "De Agri Cultura" dated about 160 BC.  But undoubtedly the making of ham was well established during the age of the Roman Empire. Marcus Terentius Varro in his writings refers to an import trade of cured ham from the Gaul
region of France. (reference: Meat Fermentation Worldwide: History and Principles" by Peter Zeuthen)
The domestication of pigs for use as food in China dates back to about 4900 B.C.. By 1500 B.C. the domestication of pigs had made its way into Europe.  According to written records we know that in 1493 Christopher Columbus had eight pigs on board when he left Spain for the new world and landed in Cuba.  In 1539 Hernando de Soto the explorer Hernando de Soto transported 13 pigs to the new world and released them in what we know today as Florida.  It is believed that these pigs became the breeding stock for the pigs in the United States. By the 17th century, many American colonists were raising domesticated pigs.
The transformation of fresh ham or ?green ham? to what most Americans refer to as
?ham? requires a curing process to ?cure? the fresh pork.  The curing and smoking of salt pork, ham, and bacon made these staple items in most colonial kitchens because it extended the shelf-life of these items.   
Virginia Ham was one of the first agricultural products exported from North America.   The term ?Virginia Ham? refers to a style, rather than the location. Virginia Ham is packed in salt and placed in a wooden box to pull water out of the meat and replace the moisture in the cells with salt.  This was an early method of food preservation for the colonists.
In 1926 George A. Hormel & Company pioneered the canning of hams in America.  Now canned hams are available worldwide and are produced in the United States and many European Countries.  Canning of the ham allows the ham to be shipped worldwide without fear of spoilage.   
Country ham is first mentioned in print in 1944, referring to a method of curing and smoking done in the rural sections of Virginia, Georgia, Tennessee, Kentucky, and other nearby states.
We have all bought and enjoyed hams from the grocery store.  But the quality of a homemade ham will far exceed what you have purchased from the store.  Before I explain how to make a homemade ham, I want to cover the issue of food safety.
The primary and most important reason meat is cured is to prevent food poisoning.  Any meat or sausage that will be smoked or cooked at low temperatures must be cured to insure food safety.  Food exposed to temperatures ranging between 40? - 140?, lack of oxygen, and or high humidity can all trigger the growth of bacteria causing food poisoning.  Meat which contains moisture, when smoked at low temperatures below 140?, the smoke and the heat will eliminate oxygen making ideal conditions for food poisoning bacteria to grow.   
Curing salts in meats not only prevent food poisoning, but also impede the development of many food spoiling bacteria that can thrive in the low temperature of a smoker.  These curing ingredients also extend the self life of the meat, retard rancidity, and provide the characteristic flavor and color associated with specific cured meats.
There has been and always will be debate on the use of nitrites and nitrates in curing meat.  Some will argue that only salt it is needed as a curing agent.  They argue that mankind has cured meats for centuries without the use of these additives. While this is true, it is impossible to tell how many people in these centuries actually died from food poisoning.  Today we have the medical technology to diagnose and treat food borne illnesses as unpleasant and painful as they may be.  It is best to take the necessary precautions to avoid these preventable food borne illnesses.
Nitrites and nitrates are perfectly safe when used in the proper quantities.  What most people don't realize is that nitrites and nitrates are used to prevent botulism when cold smoking or curing meats, because a smoker or smokehouse full of smoke provides the perfect environment for the formation of botulism toxin.  It's better to be safe, rather than sorry, if you intend to cure and smoke your own ham.
Extreme caution must be exercised in using these cures; never use more than the amount called for in the recipe.  All curing agents are designed to be used at the rate specified in the formulation or recipe.  When used as directed, curing salts are safe for home use.
During the curing stage, always keep meat refrigerated (36? to 40?F). The closer to 40?F, the better; lower temperatures will slow the curing process, and temperatures below 28?F will completely stop the curing process.
It is also important to remember that more is not better because it can be toxic. Nitrates can change normal hemoglobin (the chemical in the blood responsible for oxygen transport) to methemoglobin.  Nitrates increase the methemoglobin count, thus reducing the ability of the blood to transport oxygen to cells and organs.  Oxygen starvation can lead to a bluish tint of the lips, ears, and nose in slight cases, and severe cases can lead to respiratory problems, heart problems, and even death. 
When using these ingredients in elevated levels your curing results will be inconsistent, cured meats may be too salty, the finished products may be unsatisfactory, and nitrite burn may occur.
In this article we are going to use Morton Tender Quick to cure the ham because for the beginner.  It is more readily available and easier to measure than other curing agents.  Morton Tender Quick IS NOT interchangeable with any other curing salt, DO NOT SUBSTITUTE.
I have chosen to use wet brine here because I think it is easier for the beginner to accomplish the task of curing the ham.  Personally, I also think the brine transfers more flavor and the end result is a ham with more moisture.
1 Fresh Whole Ham (a shoulder can also be used)
4 cups Morton Tender Quick
3 Cups Brown Sugar
1/4 Cup Dark Molasses
1/4 Cup Honey
3 Tablespoons of Pickling Spice
1 Tablespoon Peppercorns
1 Tablespoon Red Pepper Flakes
4 Cloves Fresh Garlic - Crushed
2 Gallons of water
1 Can Frozen Apple Juice Concentrate
1 Injecting Needle
I use a 12 or 16 quart stainless steel (non-reactive) stock pot for this task.  Simply because everything is done in one pot and the stainless cleans up easily. However you can use a pan to heat and dissolve the ingredients and transfer the liquids to a food safe five gallon bucket if you wish. 
Put the empty pot on a burner over low heat and then add pickling spice, red pepper flakes, and peppercorns to pot.  Gently heat for about a minute stirring to release the oils in them.  Add 1 gallon of water into the pan and bring to a boil.  Add Morton Tender Quick while stirring so that all of it is dissolved.  Add the brown sugar also stirring until dissolved.  Remove from burner, add the molasses and honey and stir well.  Add the remaining gallon of water and the apple juice concentrate and chill to 40? Fahrenheit. When the liquid is chilled crush and add the fresh garlic cloves.   
Take the injecting needle and inject the brine (10% of the weight of the ham) along the bone of the ham and in the center of the meat between the outside of the ham and the bone. The purpose of injecting the meat is to get the curing ingredients distributed throughout the interior of the meat so that curing can begin on the inside while also curing on the outside.  You will get a quicker, more uniform, milder cure without areas that are under or over cured.  Injecting also helps to eliminate bone taint and spoilage around the bone. 
Gently put the injected ham into the brine fully submerged, cover, and return to the refrigerator.  Let the ham remain in the refrigerated brine for 1.25 days per pound.
After brining is complete, remove the ham from the brine and rinse.  Discard the brine and return the ham to the pot. Fill with cold clear water and allow ham to soak in the cold water in the refrigerator for four hours. Drain the water and fill again with cold fresh water and soak for another 4 hours. Drain the water and fill again with cold fresh water and soak for another 4 hours on last time.  Remove from water and let sit until the outside of the ham is dry and slightly tacky to the touch.
Move the ham to your smoker and cold smoke below 90? for about 4 hours.  I use an AMaze-N Pellet smoker inserted into my smoke without adding any heat.  Once the cold smoking is done remove the ham from the smoker and add a chimney full of glowing orange charcoal and wood chunks to the smoker.
Raise the temperature to 190? F to 200? and continue to smoke until the internal temperature reaches 150?. Quickly cool, tightly wrap, and refrigerate for 1 or 2 days to allow the smoke flavors to migrate throughout the meat.   The ham may be sliced and eaten cold, or reheated in an oven and glazed.  Remove from oven when the internal temperature is 140?. Loosely tent the ham and let rest 15 minutes before slicing.

picture 1 is all ingredients assembled

picture 2 and 3 is the brine for each ham

picture 4 is the split hind quarter

I came across this on another site and thought many of you would enjoy reading the this account of history.  don, you may have already seen this?

it is an attachment, so download it and take a read.

Site Help / whats for dinner problem.
« on: May 25, 2018, 02:40:28 PM »
currently the thread "whats for dinner" is having a problem showing the last page of the thread. I am currently trying to contact the site hosting folks to get this issue resolved.

here is a link to a temp thread: http://real-man-truckworks-and-survival.com/index.php?topic=3475.msg75304#msg75304

This is what happens when don tried to sass his Platoon Sergeant!

Construction and Building / succulent planter box
« on: May 03, 2018, 10:40:34 PM »
so Wendy asked me to build her a planter box for her succulent plants.  well as you will see, I obviously do not know how to do anything simple and not engineered to withstand the apocalypse!

the inner dimensions of the planter box are 25" wide X 36" long X 5.5" deep and it stands 24"tall.  it rests on 4 landscaping bricks so as to keep it off the ground to help prevent rot.

all of the wood is pressure treated 2X, all of the hardware is galvonized and everything was glued and screwed....(i hate nails)!

during this build i also got me 1 set of these:  https://www.homedepot.com/p/BESSEY-H-Style-Pipe-Clamp-Fixture-Set-for-1-2-in-Black-Pipe-BPC-H12/204986130  i will get me another 3 sets for the simple fact that they are so versital and can be moved from 1 set of pipe to another.

all of the seams and holes were sprayed with clear rubberized coating, and there were small aluminimun screen patches the were stapled over all the holes to prevent the dirt from just falling out.


Hand Tools, Power Tools, Welders, etc / Bench vise stand
« on: May 01, 2018, 10:10:43 PM »
So i got a 5" bench vise and grinder from my grandfather, and i am trying to figure out how to mount the bench vise.

So the grinder i think i am going to mount on this stand?


The bench vise i am trying to figure out if i should get somebody to make me a stand like one of these...


Or if i should mount it to the table?

What are the thoughts from you all........

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

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