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Topics - Nate

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CIEMR / The real russian agent
« on: May 21, 2019, 09:08:22 PM »

Site Help / Restore
« on: May 15, 2019, 08:02:33 AM »
The original WDYDT thread has been restored!  We have lost a few days of banter, a couple of good informative posts and a couple thought provoking threads from don.

My sincerest apologies for the headaches and heart burn I have caused people due to my negligence. 

Faith Discussion / I wish that more people would understand this!
« on: May 04, 2019, 11:45:49 AM »

Humor, Good Stuff, and Red Neck Practices! / a good listen!
« on: April 16, 2019, 08:22:55 AM »
take 19 minutes and listen to paul harveys last speech to the radio industry.


A few weeks ago, my atomic wall clock stopped working.  So I upgraded to a digital one that showed indoor and outdoor temperature.  According to the warnings, the outdoor temp sending unit is supposed to be out of direct sunlight as well as protected from rain/water.

So with those parameters, i came up with this idea.

I used a 1" x 8" piece of cedar, because cedar is supposed to be somewhat rot resistance and it really does not weigh that much.

I glued and screwed everything together as well as used some silicone on the bottom side of the screw heads (that also got covered with primer that is designed for very moist areas and outdoor oil-based enamel).


Construction and Building / A box
« on: April 06, 2019, 11:35:25 PM »
I made/have a box.......i wonder what im going to do with it / put in it :popcorn:


Share Your Recipe / The truth has been revealed.......
« on: March 31, 2019, 01:59:00 PM »

Faith Discussion / Breast cancer
« on: March 29, 2019, 07:53:54 PM »
Folks, an immediate member of the family (wendys sister in law) has just been given some bad news. 

Can you give her some prayers please.

The following link provides the back story, and if you feel moved enough there is also an option to buy a shirt.


Construction and Building / Bookshelf
« on: March 24, 2019, 09:21:21 PM »
So Wendy and I have been trying to find some true heavy duty, real wood, solid bookshelves for some time now.  Everything we have seen posted on the internet that fits these must haves has either been "YOUR MUST BE OUT OF YOUR CRACKED OUT MIND" expensive or are made of particle board.

Well, all of that changed when i came across this version of a bookshelf that fits almost exactly what we were looking for.  Keep in mind that the person trying to sell this was asking like $600+ dollars for this cobbled together piece of garbage that would not be sturdy at all.   

Hand Tools, Power Tools, Welders, etc / new air compressor blow gun
« on: March 23, 2019, 06:21:36 PM »
so about 4 years ago, a guy that was getting stationed in Germany sold me his little central pukematic air compressor and a few tools that came with it.  one of them being the little black plastic blow gun from harbor freight (their like $3.99 new).

well shortly after I got it, the little brass end that's just pushed into the plastic that you screw the fitting to literally blew out of the bottom of the blow gun.  so I mixed up some sort of plastic repair resin that I had and pushed it back into its place, gave it a day or 2 to cure and moved on with my life.  it worked the rest of the time that I had that compressor (I sold the compressor when I retired from the army and moved to Washington).

well fast forward to a week ago, and that little plastic piece of crap blew out the fitting again from the bottom of the gun...(and this was running that little old and cheap green compressor that I got about a year ago).  I went to lowes, home depot, menards, ace hardware, etc and all of them had either a piece of crap plastic one like I just threw away or that standard thumb operated one. 

they were all garbage!

well I sucked up my pride and went over to harbor chinaman junk, and ill be danged if they didn't have a nice all metal pistol grip style blow gun kit with 3 nozzles of different lengths for $5.99!  I actually bought 2 of them, 1 to use and the other as a spare just in case.

to top off my luck (if you want to call it that) I even got to use a tool that I bought 20 years ago when I was stationed in germany.  the whole reason I got this little tubing bender was because there was a possibility I would have had to replace some hard break lines on an 87 K5 blazer I bought from a soldier who was getting stationed back stateside.  so I put just a slight bend in 1 of the short 4-5" nozzles.

so all in all, this little $5.99 blow gun kit from harbor chinaman junk seems pretty legit, well see how well it holds up over time.


« on: March 22, 2019, 09:20:43 PM »
this is really good, and I have made it several times so far.

PREP TIME: 35 mins         COOK TIME: 35 mins         BRINE: 12 hrs
TOTAL TIME: 13 hrs 10 mins
- 5 pounds Whole fryer chicken cut up into 8 pieces skin on          -1 QT Buttermilk to brine chicken
- 1/2 cup Tabasco sauce or more                   -1 tablespoon Kosher salt
- 1 teaspoon Annatto Oil optional for color

- 1 tablespoon Onion powder       - 1 tablespoon Cayenne pepper       - 1 tablespoon Paprika
- 1 tablespoon Sugar          - 1 tablespoon Black pepper       - 1/2 tablespoon Kosher salt
- 3 teaspoons Dry mustard       - 1 teaspoon Cumin          - 1 teaspoon Accent (MSG)
- 1 teaspoon Turmeric

- 3 cups All-purpose flour       - 1/2 cup Cornstarch          - 1 teaspoon Baking soda
- 1/2 Spice mixture from above list

- 4 large eggs lightly beaten       - 3 tablespoons water          - 1/4 tablespoon Cayenne pepper
- Oil for frying

1. In a large plastic bowl with a tight-fitting lid or a zip-lock bag, combine all chicken brine liquid ingredients and whisk together.  Add the cut-up pieces of whole chicken making sure to completely submerge the chicken in the brine mixture.  Seal and refrigerate for 12 hours or overnight for the best results.

2. Pour off the chicken brine and shake off excess brine from the chicken.  Do not rinse the chicken.

3. In a small bowl combine all the spice mixture ingredients together.  Generously season both sides of the cut-up whole chicken.  Reserve half of the seasoning.

4. Combine batter mixture ingredients into a large paper bag or zip-lock bag and give it a shake to mix.  Add the brined and seasoned chicken to the bag, close tightly and shake gently to coat the brined chicken.  Remove the chicken from the bag while shaking off excess coating and set batter mixture aside for after a second coating of the chicken.

5. In a medium dish, whisk eggs, cayenne pepper and water together and then dunk each piece of the coated chicken into the egg mixture and then place chicken back into the bag and then shake gently to coat the chicken a second time.

6. Remove chicken from the bag and place on a non-stick baking sheet.  Refrigerate for about 1 hour to dry the batter, trust me it becomes so much more crispy after doing this.

7. In a cast iron dutch oven, heat oil to 350 deg and fry chicken until golden brown (approx. 4-7 minutes).  Be sure the chicken is completely covered with oil.  Do not overcrowd the dutch oven.  If need be, make in batches.

8. The meat's internal temperature; it should read 165 degrees when done.

9. Once the chicken is done, remove from dutch oven and place on a sheet pan with a wire rack or a sheet pan lined with paper towel.  The wire rack method will give the chicken a crispier texture because it allows the grease to drip away from the coating.

Share Your Recipe / easy dorito pie
« on: March 22, 2019, 12:54:21 PM »
this is pretty easy to make and pretty filling as well. 

COURSE: dinner          CUISINE: american          KEYWORD: doritos pie
PREP TIME: 20 minutes      COOK TIME: 20-30 minutes   TOTAL TIME: 40-50 minutes
SERVINGS: 6 servings      CALORIES: 1069 kcal

- 1 lb lean ground beef                  - 1 cup shredded pepper jack cheese
- 1 package taco seasoning                  - 3 cups crushed doritos divided
- 1/2 cup water                     - 1/4 cup salsa
- 1 can crescent roll dough                  - 1/4 cup melted butter
- 1 cup sour cream                      - *SEE NOTE 1*

1. Preheat oven to 400 degrees.

2. Brown ground beef over medium heat until no pink remains.  Drain any fat.

3. Stir in taco seasoning and water and simmer until thickened (about 5 minutes).

4. Spray a 9" pie dish (9x13 dish?) with nonstick cooking spray.  Separate the crescent dough into triangles and line the pie     pan placing the points towards the center of the dish.  Press the seams to seal. *NOTE 2*

5. Sprinkle 1 1/2 cups of crushed doritos onto the crescent crust. Top with ground beef.

6. Combine sour cream & salsa.  Spread over the ground beef layer. 

7. Top with cheese and remaining doritos.  Drizzle with melted butter.

8. Bake 20 minutes or until the crescent crust is golden brown.

NUTRITION FACTS: (based on original recipe, but not with additional igredients)
Calories 1069             Calories from fat 567         Total fat 63g - 97%      
Saturated fat 22g - 110%      Cholesterol 103mg 34%      Sodium 1820mg 76%
Potassium 643mg 18%      Total carbohydrates 93g 31%      Dietary fiber 6g 24%
Sugars 10g            Protein 32g 64%         Vitamin a 24.4%
Vitamin c 3.9%         Calcium 37%            Iron 23.3%

1. alternative/additional ingredient additions; finely diced red&green bell peppers, corn, black beans, jalapenos, finely diced onions, etc, whatever you think would go with a mexican type flavor and add a little more substance to the dish.

2. If you choose to go with this type of cooking vessel, the middle will still have raw dough.  This is due to the overlapping of all the dough points.  For this reason, I have recommend using a 9x13 casserole dish and possibly bumping the cook time up to 30 minutes instead of the 20 (just keep an eye on the bottom dough so it dosent burn.).

link to original recipe:  https://centslessdeals.com/dorito-pie-recipe/

also attached is a printable copy of the recipe

Parenting / MAGA!
« on: March 11, 2019, 08:50:44 PM »
I fully support this message!

but then again, I know many parents who should receive this as well as their little oxygen thieves!

Faith Discussion / I received this link from one of my army chaplains
« on: March 11, 2019, 10:41:50 AM »
I still keep in contact with 2 of the chaplains that I had during my time in the army.  and the one that I received this link from is stationed back down the road from ol don.

this is a really good read and a great message! so don't judge a story by its title.



Share Your Recipe / Easiest bread i ever made
« on: March 09, 2019, 08:00:23 PM »
here is one of the easiest bread recipes that I have found and made.

Difficulty: Beginner            Yield: 2 Loaves              Prep Time: 20 minutes
Rest Time: 10 minutes         Rise Time: 45 minutes      Bake Time: 25 to 30 minutes

For yeast:
1/2C water (100-110 deg F)               1 tsp sugar
2 (4-1/2 tsp.) envelopes Fleischmann's Rapid Rise Yeast OR Fleischmann's® Active Dry Yeast

For the dough:
5-1/2 to 6 cups all-purpose flour             2 tsp salt
3 TBLS sugar                      1 cup water
1/2 cup milk                      2 TBLS butter OR margarine

Using your oven as a proof box:
1. Adjust an oven rack to the middle position and place a loaf pan or cake pan in the bottom of the oven.

2. Place the container of dough on the middle rack and pour 3 cups of boiling water into the pan.

3. Close the oven door and allow the dough to rise as instructed. If you limit the time that the oven door is open, the proof box can be used for both the first and second rise without the need to refresh the water

If using Rapid Rise OR Quick Rise Yeast:
1. In large mixing bowl (with dough hook), combine 2 cups flour, sugar, undissolved yeast and salt. 

2. Heat water, milk and butter until very warm (120° to 130°F) and stir into flour mixture. 

3. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. 

4. Stir in 1 cup flour and beat at high speed for 2 minutes, scraping bowl occasionally. 

5. Stir in enough remaining flour to make soft dough. 

6. remove dough from mixing bowl and place on a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.

7. Cover; let rest 10 minutes.

8. Remove dough from bowl, divide dough in half and roll each half to a 12 x 7-inch rectangle. 

9. Beginning at short end of each rectangle, roll up tightly as for jelly roll.  Pinch seams and ends to seal. 

10. Place, seam sides down, in greased 8-1/2 x 4-1/2inch loaf pans. 

11. cover and let rise in warm, draft free place until doubled in size, about 45 minutes.

12. Remove from proofer area and turn your oven on to 400°F and bake for 25 to 30 minutes or until done.

13. Remove from pans; cool on wire rack.

If using Active Dry OR Traditional Yeast:
1. Place 1/2 cup warm water (100° to 110°F) in a large warm bowl. 

2. Sprinkle in dry yeast and 1 teaspoon sugar and stir. 

3. set aside and Let sit 5 to 10 minutes, until foamy on top. 

4. Add yeast mixture and remaining 1 cup water, milk, butter, sugar, salt and 4 cups flour to your mixing bowl. 

5. Mix well using the medium speed of an electric mixer (with the dough hook), scraping bowl occasionally. 

6. Stir in enough remaining flour to make a soft dough. 

7. Remove dough from mixing bowl and place on to a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. 

8. Place dough in a greased bowl, turning once to grease top. 

9. Cover with a damp towel and let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes.

10. Remove dough from proofer area, place on lightly floured surface and punch down. 

11. Divide dough in half and roll each half to into a 12 x 7-inch rectangle. 

12. Beginning at short end of each rectangle, rollup tightly as for jelly roll and pinch seams and ends to seal. 

13. Place, seam sides down, in greased 8-1/2 x 4-1/2inch loaf pans. 

14. Cover with a damp towel and let rise in warm, draft-free place until doubled in size, about 45 minutes.

15. Remove from proofer area and turn your oven on to 400°F and bake for 25 to 30 minutes or until done. 

16. Remove from pans; cool on wire rack.

To Make Whole Wheat Bread:  Substitute 2 cups whole wheat flour for part of all-purpose flour.

Nutrition Facts Per serving:                   
Serving Size: 1/24th recipe
Calories: 130            Total Fat: 1.5 grams         Saturated Fat: 0.5 grams
Cholesterol: 5 milligrams      Sodium: 210 milligrams      Total Carbohydrates: 26 grams
Sugar: 2 grams         Dietary Fiber: 1 grams      Protein: 4 grams


there is also a printable copy of the recipe attached.

« on: March 07, 2019, 09:13:07 PM »
heres a very simple and delicious recipe for some ham, cauliflower and potato soup:


Prep - 20 min             Cook - 20 min             Ready In - 40 min

3 1/2 cups peeled and diced potatoes          
1 cup diced cauliflower                
1 cup frozen corn                   
3/4 cup diced cooked ham                      
1/3 cup finely chopped onion             
1/3 cup diced celery                       
3 cloves garlic, diced                       
4 cups water, or as needed to cover
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white pepper
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk 

1. Combine potatoes, cauliflower, corn, cooked ham, onion, celery, and garlic in a large soup pot and cover with water. Bring to a boil, reduce heat to medium, and cook until potatoes are tender, 10 to 15 minutes. Stir chicken bouillon, salt, and white pepper into mixture.

2. Melt butter in a saucepan over medium-low heat; whisk in flour to make a paste. Cook for 1 minute and gradually whisk milk into flour mixture until smooth. Continue cooking until thick, 4 to 5 minutes, whisking often.

3. Stir milk mixture into soup and cook until heated through, 5 to 10 minutes.

I actually used the ham bones from the green hams that I cured and smoked this last summer and made a ham stock and used that instead of the chix bouillon and water.

Share Your Recipe / hotdish -VS- casserole
« on: March 07, 2019, 11:02:45 AM »
so I am from the Midwestern farm county of ST. Croix, WI.  some towns that are in this county are New Richmond, Hammond, Baldwin, Hudson (county seat), summerset, Roberts, etc.  this county literally sits right on the border of Minnesota and Wisconsin, separated by the ST. Croix River with Stillwater, MN. (think river boat scene from grumpier old men during the apple fest with the polka music) on the Minnesota side of the river.  I was actually born at the hospital in Stillwater...(why the decision to travel 7 miles and cross a state line instead of traveling 7 miles in the other direction was made, I have no idea  :facepalm:  ).

what does all that have to do with the difference between hotdish and casserole?.....well this is the rural farm area that I grew up in and still have family in, and this is where just about every meal, gathering, get together, whatever you want to call it a hotdish was/is served and sometimes a casserole would be served as well. 

if you look up the definition of hotdish, you will probably get something like this:

A hotdish is a casserole which typically contains a starch, a meat, and a canned or frozen vegetable mixed with canned soup. The dish originates in the Upper Midwest region of the United States, where it remains popular, particularly in Minnesota, South Dakota, Wisconsin, and North Dakota. Hotdish is cooked in a single baking dish, and served hot (per its name). It commonly appears at communal gatherings such as family reunions, potlucks and church suppers.  The history of the hotdish goes back to when "budget-minded farm wives needed to feed their own families, as well as congregations in the basements of the first Minnesota churches." According to Howard Mohr, author of How to Talk Minnesotan, "A traditional main course, hotdish is cooked and served hot in a single baking dish and commonly appears at family reunions and church suppers." The most typical meat for many years has been ground beef, and cream of mushroom remains the favorite canned soup. In years past, a pasta was the most frequently used starch, but tater tots and local wild rice have become very popular as well.  Hotdishes are filling, convenient, and easy to make. They are well-suited for family reunions, funerals, church suppers, and covered dish dinners or potlucks where they may be paired with potato salad, coleslaw, Jello salads, Snickers salad, and pan-baked desserts known as bars.


and if you look up the definition of casserole, you will probably get something like this:

A casserole (French: diminutive of casse, from Provençal cassa "pan") is a large, deep pan used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. "Casserole" should not be confused with the word "cacerola" which is Spanish for "cooking pot".
In the United States and continental Europe casseroles usually consist of pieces of meat (such as chicken) or fish (such as tuna), various chopped vegetables, a starchy binder such as flour, rice, potato or pasta, and often a crunchy or cheesy topping. Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, wine, beer (for example lapin à la Gueuze), gin, cider, or vegetable juice may be added when the dish is assembled. Casseroles are usually cooked slowly in the oven, often uncovered. They may be served as a main course or a side dish, and may be served in the vessel in which they were cooked.

In the United Kingdom, the Republic of Ireland, Australia, and New Zealand, a casserole is named after its dish, rather than its contents. Casseroles in these countries are very similar to stews. The difference is that once the meat and vegetables are browned on top of the stove, they are then cooked in liquid in the oven in a closed dish, producing meat that is tender and juicy, from long slow cooking. The heat is indirect, so there is less chance of burning.

Examples of casserole include ragout, Lancashire hotpot, cassoulet, tajine, moussaka, shepherd's pie, quiche, timballo, sweet potato pie, and carbonnade. A distinction can be made between casseroles and stews: stewing is a cooking process whereby heat is applied to the bottom of the cooking vessel (typically over a fire or on a stove), whereas casserole is generally baked in an oven, where heat circulates all around the cooking vessel. Casseroles may be cooked covered or uncovered, while braises are typically covered to prevent evaporation.

In 1866, Elmire Jolicoeur, a French Canadian immigrant, invented the precursor of the modern casserole in Berlin, New Hampshire  The casseroles we know today are a relatively modern invention. Early casserole recipes consisted of rice that was pounded, pressed, and filled with a savoury mixture of meats such as chicken or sweetmeats. Some time around the 1870s this sense of casserole seems to have slipped into its current sense. Cooking in earthenware containers has always been common in most nations, but the idea of casserole cooking as a one-dish meal became popular in the United States in the twentieth century, especially in the 1950s when new forms of lightweight metal and glass cookware appeared on the market. By the 1970s casseroles took on a less-than sophisticated image.


here is summary of what these 2 sites are saying:

Casserole vs Hot Dish

The modern lifestyle requires everything fast and easy. Even in food. And if one would have to list down food choices that cook up in no time without compromising taste and the quality of being a square meal, then casseroles and hot dishes would definitely top the list. These two are types of baked meals especially popular in the U.S. Casseroles and hot dishes are a hodgepodge of ingredients practically covering the entire food pyramid. There is meat and vegetable proteins and carbohydrates in every pan. Some would say these are one and the same. Others contest they are different. Truth is, they are somewhat similar in terms of origins and cooking technique but varies mostly with the ingredients used.
Casserole is a baked dish cooked and served with a vessel where it took its name from a casserole pan. The term is widely used up to now. The dish dates back in the 18th century where they use fine pressed rice, chicken, and sometimes sweetbreads. It contains 4 major components: 1) starch – may be in the form of grains, potatoes, noodles, pumpkin, 2) proteins such as beans, legumes, or tofu, 3) some soup, stock, vegetable juice, cider, wine, beer, or gin, just enough to allow everything to integrate and moisten up a bit, 4) and lastly, a crust to make it solid and crispy. Casseroles particularly use lighter meat such as chicken and fish such as in the case of tuna casserole. As for the carbohydrate component, casserole dishes usually use grains or noodles. They are cooked uncovered. Sausage and Apple Breakfast Casserole, Shepherd’s Pie, Mac and Cheese are a few examples.

A hot dish, on the other hand, is a variation of the casserole dish particularly popular in North and South Dakota and Minnesota. Like its counterpart, it is a complete and packed meal in itself. It has starch, proteins, soup, and crust components as well. However, hot dishes mostly use potato bases like potato chips, hash browns, strings and tater tots. They never use rice for the base. They’re also heavier on red meat such as ground beef. Unlike the casserole, hot dishes commonly use cream of mushroom as a binder. In some cases, it’s cooked in creamed corn like in the case of Minnesota goulash – a famous concoction of tomatoes, macaroni, ground beef and creamed corn. Like its counterpart, hot dishes are cooked uncovered. An example of a hot dish is Tater-Tot Hot Dish.

Casseroles and hot dishes have both become staple foods in the whole of United States. They serve not only as convenient all-in-one family meals but as comfort food as well. One would typically encounter these dishes in communal gatherings like family reunions, thanksgiving dinners, potlucks, and funerals. They can be eaten as a main dish or a side, and with condiments such as ketchup or mustard. They’re best served with beer.

1. Casseroles and hot dishes are types of baked dishes which are a mixture of starchy bases, vegetables, meat, and a crunchy crust or toppings.

2. The former is a general term that has been used since the early 18th century, while the latter applies in South Dakota, North Dakota and Minnesota.

3. Casseroles use lighter meats such as tuna and chicken, while hot dishes use red meat, such as ground beef.

4. Hot dishes use more condensed soup varieties like cream of mushroom. Casseroles employ lighter ones such as stock, vegetable juices and wine.

5. Both casseroles and hot dishes have become all-in-one staple meals in the United States. They’re also always present in banquets during family dinners, thanksgiving, funerals, potlucks, etc.


so basically the concept of a hotdish and a casserole are the same, but the ingredients differ....a 1 dish complete meal that can be made with very little $$$, be super filling and can serve a lot of people.

hopefully this explains it?  if you have any questions, please ask.

here is a PDF version of 9 hotdish recipes for you.  please ignore the name of the person on the front page...(i know that he is an idiot and a moron... :facepalm:


Share Your Recipe / general tso's chicken
« on: February 24, 2019, 07:28:09 PM »
So tonights dinner was homemade General Tso's Chicken.

Heres the link to the base recipe that i used:


- the dark soy sauce will turn the base sauce almost black.....

- the chili paste/sauce that is posted, is not the same as the bean sauce that is called for in the recipe.....it will leave a sneak up behind you and kick you in the butt heat.

2 things of note:

1. I did not use my wok, because i dont have a proper set up to use it correctly or efficiently, so i used the cast iron dutch oven.

2. I will use a rice flour with cornstarch instead of just cornstarch as the breading.

Also attached is a printable version of the recipe.

Share Your Recipe / Beef Braciole
« on: February 23, 2019, 08:21:25 PM »
here is a recipe for Beef Braciole.

I used this recipe for a guide:

attached is also a printable version.

I served this with some 4 cheese ravioli.

LEVEL: Easy             YIELD: 4 servings
PREP: 25 min             COOK: 1 hr 45 min       TOTAL: 2 hr 10 min

1/2C dried Italian-style bread crumbs      1 garlic clove, minced   
2/3C grated Pecorino Romano         1/3C grated provolone         
2T chopped fresh Italian parsley leaves

Meat and Sauce:   
1.5LB flank steak               4T olive oil
Salt and freshly ground black pepper      1C dry white wine
3 1/4C Simple Tomato Sauce, recipe follows, or store-bought marinara sauce

1/2C extra-virgin olive oil            1 small onion, chopped
2 cloves garlic, chopped            1 stalk celery, chopped
1 carrot, chopped               2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves               2 dried bay leaves
Sea salt and freshly ground black pepper   4T unsalted butter, optional

1. Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.

2. Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.

3. Preheat the oven to 350 degrees F.

4. Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.

5. Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.

1. In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes.

2. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes.

3. Add tomatoes, basil, and bay leaves and reduce the heat to low.

4. Cover the pot and simmer for 1 hour or until thick.

5. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.

6. Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

7. If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

Hand Tools, Power Tools, Welders, etc / nut and bolt type sets
« on: February 22, 2019, 01:35:36 PM »
I need some help folks!

I am wanting to get some sort of nut, bolt, washer type sets. 

who makes good/complete sets?

should I get complete sets or truly just make my own kind of thing?

what say you all?!

Faith Discussion / daily encourgement in christ
« on: February 19, 2019, 11:29:35 AM »
I came across this the other day and thought I would add for people quick reference

Humor, Good Stuff, and Red Neck Practices! / Funny but bad tattoos
« on: February 19, 2019, 09:10:49 AM »
I know you guys have some good ones that you have seen.......

Share Your Recipe / Grilled Chipotle Flank Steak with Blue Smoke Slaw
« on: February 07, 2019, 08:30:04 PM »
here is the link to the recipe that I used for this awesome meal:


also attached is a printable copy of this recipe.

Share Your Recipe / Chicken Vegetable Ramen Noodles
« on: January 31, 2019, 08:57:46 PM »
Chicken Vegetable Ramen Noodles

Prep Time: 10 mins         Cook Time: 8 mins         Total Time: 18 mins

- 2 packets ramen or other instant noodles, discard seasoning (Note 1)
- 1 tbsp oil
- 2 garlic cloves, minced
- 1/2 onion, sliced
- 200g / 7oz chicken thighs, cut into bite size pieces (Note 2)
- 1 1/4 cups (315 ml) water, plus more as needed
- 1 carrot, cut into matchsticks
- 1 small red capsicum / bell pepper, sliced
- 2 cups cabbage, finely sliced (any type)

- 1 tbsp dark soy sauce (Note 3)
- 1 tbsp Oyster sauce (or Hoisin, Note 4)
- 2 tsp Hoisin sauce (or more Oyster sauce)
- 1 tbsp Mirin (Note 5)

Garnishes (optional):
- Finely sliced green onion / shallots

1. Mix Sauce and set aside.
2. Heat oil in a large skillet over high heat. Add onion and garlic, cook for 1 1/2 minutes until starting to go golden.
3. Add chicken and cook just until the outside mostly changes from pink to white.
4. Add Sauce and cook for 1 minute until chicken is quite caramelized.
5. Add carrot and capsicum, cook for 1 minute (chicken should now be nicely caramelized, see video).
6. Push chicken and veg to the side to make enough space for the noodles. Add water, place noodles in water.
7. When the water starts simmering on the edges, leave noodles for 45 seconds then turn.
8. Leave for 30 seconds, then untangle the noodles, then toss through the chicken and veg.
9. Add cabbage, toss for 1 minute until sauce reduces to coat the noodles and the noodles are cooked. (Note 6)
10. Serve immediately, garnished with green onions.

1. Instant or Ramen Noodles
Any brand or type is fine here, though avoid the extra-large ramen packets because you'll struggle to fit two in the pan (you could break them). You can also buy just the noodle cakes in larger packets (i.e. no seasoning).  Feel free to sub with fresh or other dried noodles (rice or wheat), but don't try this one pot cooking method. Just prepare the noodles per the packet, use about 2 packed cups and toss through the cooked chicken and veg with a splash of water.

2. Chicken:
thighs are my preferred chicken cut for this recipe because they are juicier so they caramelized better. But this recipe works great with breast and tenderloin too.

3. Dark Soy Sauce:
has a darker color and more intense flavor than all purpose and light soy sauce. If you can't find it, any soy sauce is fine here, but the sauce color will be lighter.

4. Oyster Sauce:
I've noticed vegetarian oyster sauce in the supermarkets lately!

5. Mirin:
a sweet Japanese cooking sake that is a very common ingredient in Japanese cooking, also used widely by other Asian cuisines. Found in large supermarkets here in Australia, Asian section, or at Asian grocery stores.
Can sub with Chinese cooking wine, dry sherry. Otherwise, use 1/2 cup water + 3/4 cup low sodium chicken stock/broth (instead of 1 1/4 cups water) and skip the Mirin.

6. Total cook time:
for noodles should be per packet. Add a touch more water if noodles need longer.

7. Scaling:
recipe up (click servings and slide) - use a larger skillet. Can break noodle cakes if necessary to fit.

8. Nutrition per serving:
Because of the volume of vegetables in this recipe, it should serve 3 even though only 2 noodle cakes are used.

Calories: 444kcal | Carbohydrates: 49g | Protein: 15g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 63mg | Sodium: 675mg | Potassium: 430mg | Fiber: 2g | Sugar: 7g | Vitamin A: 93.7% | Vitamin C: 86% | Calcium: 3.9% | Iron: 6.3%

here is the link to the actual page along with the video:  https://www.recipetineats.com/chicken-vegetable-ramen-noodles/#wprm-recipe-container-33759

also attached is a word copy of this recipe for you to print off if you want it.

1. this will fill a 12" cast iron skillet nicely, and this will feed 2 people a very healthy portion or 3 people with normal portions.

2. bobby, I figured you would like this.

CIEMR / Illinois is becoming worse than commifornia
« on: January 29, 2019, 11:54:18 AM »

Share Your Recipe / GUMBO (recipe from steve wilson)
« on: January 28, 2019, 09:58:03 PM »

INGREDIENTS (general):
- 2T celery salt            -1T sweet paprika         -1T coarse sea salt
-1T fresh ground black pepper   -1T garlic powder         -1T onion powder
-2t cayenne pepper         -1/2t ground allspice         

-1/4C oil of choice          -1 onion large dice                 -1 celery stalk large dice
-1 carrot large chop         -1 leek large chop (white part only)   -4 garlic cloves crushed
-1lb shrimp (shellfish) shells   -1 bay leaf                            -1 sprig thyme
-1t crushed peppercorns      -6qts water

-1C oil of choice                    -1C a.p. flour                    -2 onions finely diced
-1C crab meat to taste (blue crab)   -1lb andouille sausage diced      -1lb shelled and devained shrimp
-1 stalk celery finely diced              -1 green bell pepper finely diced           -2 cloves garlic minced                               -1T thyme                            -2 bay leaves                    -3qts shrimp (shellfish) stock                            -1C green onions                 -worcestershire sauce (to taste)      -hot sauce (to taste)
-gumbo file (to taste/if desired)

-3C long grain white rice      -3 1/2C chicken stock         -2T butter
-1-2t salt (to taste)

DIRECTIONS (general):
1. combine all ingredients in a bowl/shaker and mix thoroughly.
2. you can substitute Tony Chachere’s or another creole spice that you prefer.

1. heat 1/4C oil in a large pot.
2. rough chop 1 onion, 1 celery stalk, 1 carrot, 1 leek and 4 cloves garlic.
3. soften (DO NOT BROWN) 1 onion, 1 celery stalk, 1 carrot 1 leek and 4 cloves garlic, about 3-5 minutes.
4. add shrimp (shellfish) shells, 1 bay leaf, 1T thyme, 1t crushed peppercorns and 6qts water.
5. bring to a boil and immediately reduce the heat to low.
6. gently simmer for about 2 hours until the stock has reduced by half (should be about 3-4qts when done).
7. skim any foam/fat that rises to the top during step 6.
8. strain thru a fine sieve, throw away strained ingredients and set stock aside for later.

1. heat 1 cup oil/fat in a large heavy bottom pot (like a cast iron pot) over high heat.
2. whisk 1 cup of flour in to the hot oil/fat.
3. reduce heat to medium and whisk until roux takes on a deep brown color (about 15 minutes).
4.  add the 2 finely diced onions, stir together.
5. reduce heat to medium low and continue stirring until the roux is a rich dark brown (about 10 minutes).
6. add blue crab meat and andouille sausage and stir for 1-2 minutes.
7. add celery, bell pepper and garlic, increase heat to medium and stir and let cook (about 3 minutes).
8. add thyme, bay leaves, shrimp/shellfish stock, season salt/creole spice, worcestershire sauce and stir to mix.
9. increase heat to medium/high and bring to a boil stirring occasionally.
10. once boiling, reduce heat to medium/low and simmer for 45 minutes, stirring occasionally and skim fat from top.
11. after GUMBO has cooked for 45 minutes, add shrimp and cook for about 5-10 minutes (until shrimp is cooked).

1. combine rice, stock, butter and salt in a 4qt sauce pot.
2. stir occasionally while bringing to a boil over medium/high heat.
3. cover and reduce heat to medium/low – low and simmer for 15 minutes with cover on (leave alone and do not stir).
4. once 15 minutes has passed (check consistency/doneness to your taste), leave on heat or remove if done.
5. let sit for 5 minutes covered and then serve.



attached is the recipe in a word format if you would like to down load.

Food Preparation and Cooking Techniques / Working 40lbs of pork
« on: January 24, 2019, 03:10:54 PM »
I got 40lbs of pork the other day, and im going to divy it up between ground chorizo, bratwurst and kielbasa.

General Vehicle Related Discussion / fiat chrysler recall
« on: January 11, 2019, 02:02:14 PM »
I know some of the folks in here have Chrysler products that they own/operate:


CIEMR / liars!
« on: January 05, 2019, 03:42:53 PM »
I got this from another site and shared it there as well.

Humor, Good Stuff, and Red Neck Practices! / what would you do?
« on: January 04, 2019, 08:50:52 AM »
what would you do?

CIEMR / lost his mind!
« on: December 20, 2018, 05:38:28 PM »
this dude has truly lost his mind with his latest round of "firings"...... :facepalm:

Food Preparation and Cooking Techniques / Pork chops
« on: December 19, 2018, 06:34:47 PM »
So let me ask you all a question.

Do you have a costco, sams club, restaurant depot membership.....or is there a (old name)  cash and carry or some other restaurant supply house near by?

Do you buy individual cuts of meats or do you buy the whole piece that its cut from and do it yourself?

Please leave an answer.

Site Help / sign in problems
« on: December 19, 2018, 11:59:25 AM »
currently there is an issue with the sign in box on the home page. 

the way to get around that is to click on the login tab up top and go that route.

I am currently working with tech support to fix the issue, and will let you all know when it is fixed.

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.

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