The Thread of Randomness. . .
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Kyle in NO
- Posts: 17638
- Joined: Feb 12, 2006 12:00 PM
- Location: Nasty Orleans------> Batten-Rooehjch------>More Souther LA
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bobby in Derby City
- Posts: 980
- Joined: Feb 12, 2006 12:00 PM
- Location: Hidin' in a bowl of rice ready to put a cap in an a$$
Here's what may be the most random, and weird, thing you'll see today; hot chicks punching each other out, just for kicks. 
http://www.break.com/index/girls-punch- ... un-2383429
http://www.break.com/index/girls-punch- ... un-2383429
I am starting to suspect that my vintner du jour, Carlo Rossi , Is pulling his reds out of the same tank cars. I'm on my 3rd flavor, burgundy. I swear, it tastes just like the previous two. Cabernet Sauvignon and merlot . The subject deserves more research however.
Hey Sherman, so what do you do to the pig? Make sausage?
Hey Sherman, so what do you do to the pig? Make sausage?
Andy we need to get some west coast in you. Better wine and a rust free eta.a wrote:I am starting to suspect that my vintner du jour, Carlo Rossi , Is pulling his reds out of the same tank cars. I'm on my 3rd flavor, burgundy. I swear, it tastes just like the previous two. Cabernet Sauvignon and merlot . The subject deserves more research however.
Of course the interior will be shot as well as the paint, but rust free regardless. 
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franken_e28
- Posts: 211
- Joined: May 31, 2006 2:19 AM
Right pinkie toe really hurting lately. That would be this same one that was ripped from my foot the summer of '77 while riding my skateboard without shoes. Well, . . .not completely ripped off, there were some strands of meat still.
Mom swooned and dad called me a dumbass multiple times while holding my foot above my head and driving on the way to the emergency room. I'm pretty sure he even lit a cigarrette on the way somehow.
Mom swooned and dad called me a dumbass multiple times while holding my foot above my head and driving on the way to the emergency room. I'm pretty sure he even lit a cigarrette on the way somehow.
Mike, it may happen , but I hafta get the exterior of the house tuned up and detailed Just like a supereta, it takes time.. That is gonna be my priority for '13. . Right now , I am dealing with a wet front door sill. That is loaded with wood damage from rising damp and bugs. Bugs chewing on a red oak 6x6 soaked in green Cuprinol. Not enough damage to warrant replacing it. Bad has been cut out, wood preservative and tar located. structural stuff and and a dutchman/crutch has been been fabricated from a piece of PT 2X12 piece of car lift dunnage. my repair includes draining the front step to prevent the condition in the first place Also panning the door sill with flashing. The stinker is that I used the front door today , more than in the previous decade. It is decorative in the new floor plan.
My next E28 is gonna have a 5 spd That is gonna be a priority for '14. I would have to take at least 12 days . to do it . I have kin and very old friends in the greater Bay area to visit . And I dont want to drive more than 12 hrs at a stretch on the ride home. And 70 ~ish is about tops An I 80 cruise to reprise our trek west and east that we did in a '66 bug in 1976. Marina isnt dumb enough to under take such an adventure, Maybe I can induce Jeffrey and Sandy to trek eastward with me. Or my cousin Jack. Or you , Mike . Tag teaming, we could go longer
My next E28 is gonna have a 5 spd That is gonna be a priority for '14. I would have to take at least 12 days . to do it . I have kin and very old friends in the greater Bay area to visit . And I dont want to drive more than 12 hrs at a stretch on the ride home. And 70 ~ish is about tops An I 80 cruise to reprise our trek west and east that we did in a '66 bug in 1976. Marina isnt dumb enough to under take such an adventure, Maybe I can induce Jeffrey and Sandy to trek eastward with me. Or my cousin Jack. Or you , Mike . Tag teaming, we could go longer
Funny you should ask...a wrote: Hey Sherman, so what do you do to the pig? Make sausage?
Since last Saturday the cut pieces, didn't get all that part photographed,
but it was done immediately after field dressing,
have been on ice in a huge ice chest out back, with the drain open.
In a few minutes, notice the current time, I'm headed out back to fire up the smoker.
Once I get the temp stabilized at about 200°, I'll throw the pieces mentioned below on, uncovered, for about two hours to get all smokey flavored,
then they'll get wrapped in foil and get turned every so often until about noon tomorrow.
Then they'll be pulled out and wrapped in a blanket and laid aside until about 2:00 PM
when a few friends and my wife and I will tear into it with whatever side dishes and beverages they choose to bring over.
Tomorrows fare will include the two shoulders, ribs, and a chunk of the backstrap.
The hams and remaining backstrap went into the freezer last night and will receive the same treatment, as above,
over the upcoming holidays as the family assembles to celebrate.
Yum Yum...
I have had hog that was both. It really all depends on how it was prepared. So Sherman, what did you take the hog with?1st 5er wrote:It's been an up and down experience, all night.
Headed back to bed for a few more hours of shut-eye.
That has not been my experience when properly prepared, which takes time. I guess I know the right people.a wrote:Isnt wild, ( feral) hog tough and gamy? Dunno never had any.