coldweatherfan

You're wife sounds like MrsC. I actually got one of those flame thrower things for burning weeds at Harbor freight. It'll put a char on anything.

You're wife sounds like MrsC. I actually got one of those flame thrower things for burning weeds at Harbor freight. It'll put a char on anything.

I do similar, I combine smoking and sous vide all the time. I will put a butt on my egg for 3-4 hours to get a good smoke ring. Then I pull it off, vac seal it, and sous vide at 150. Throw some flame at the end for a hot char. Juiciest pork butt you've ever had.

I do similar, I combine smoking and sous vide all the time. I will put a butt on my egg for 3-4 hours to get a good smoke ring. Then I pull it off, vac seal it, and sous vide at 150. Throw some flame at the end for a hot char. Juiciest pork butt you've ever had.

Forgot to mention. For the Bolognese sauce. About 50% of the time I throw it into my crock pot once it's all mixed together, instead of simmering on the stove.

My Bolognese sauce Ingredients: 1 Tbls Butter 1 Tbls Olive oil 2 Carrots minced 2 Celery minced 1 red onion minced 6 cloves of garlic minced 1 lb ground beef higher fat 1 lb Italian sausage 2 cups of halved tomatoes 2 15 oz tomato sauce 1 15 oz can fire roasted tomatoes 1/4 cup heavy cream 1/4 cup milk 1/4 cup dry white wine Zest of 1 lemon A squeeze of lemon juice dash of nutmeg 2 bay leaves salt and pepper to taste Parmesan cheese for serving Instructions 1 Heat an oven to 425 degrees. 2 Place 2 Cups of fresh tomatoes on a baking sheet and drizzle with oil and salt. 3 Roast for 20 minutes or until soft and charred bits are appearing. 4 Remove the tomatoes and set aside. 5 Once cooled a little, blend the tomatoes in a blender to make a tomato sauce. 6 In a Dutch Oven , over medium high heat, add the butter and oil. Once melted, add the carrots, celery, and onion. 7 Saute, stirring occasionally until tender, about 5 minutes. 8 Add the garlic and cook for another minute. 9 Add the ground beef and sausage, stir and cook. 10 Once the meat is cooked, start adding all other ingredients. 11 Stir to combine and simmer for 2-3 hours or up to an entire afternoon. 12 Remove the bay leaves and serve with fresh pasta and fresh parmesan cheese. I use this sauce in my lasagna and on pasta.

This particular cut is called a coulotte, if it still had it's fat cap on it it would be called Picanha. Sous vide 1.25 hours at 120 degrees. Bring my egg up to 600 degrees. Grill steak until internal temp up to 125 degrees. Let it rest for 15 minutes. It finished out at 131 degrees.

Petticoat Junction and Green Acres

I paid $2.08 today with my 5 cent discount.

Beau & Mo's Italian Eating House, Saint Petersburg. Best pork chop ever. MrsC had the filet.

Well deserved.

Smart TV, Android set top box, Roku, Amazon Fire, I'm sure there are others. I use the Android boxes. I have several.

I think I have 2 baseball, 4 football, and 4 hockey that I wear. I have 11 that are signed and are collectables.

That's the one good thing about where I live. My butcher will order me anything.

Another Mexican dish I like to make. Because it feeds a lot of people is carnitas. It's also super easy. You'll need: A big ole pork butt. In this case you're gonna want to trim any skin or fat off of it. 1 TBLS Cumin 1 TBLS Oregano 1 TBLS Extra Virgin Olive Oil 2 tsp Black Pepper 2 tsp Salt Make a paste and rub that all over it and in all the cracks and crevices. Put it in your crock pot and pour any remaining rub on it. Next: 2 onions chopped 3 Jalapenos finely dice 4 cloves garlic crushed 1 cup orange juice Put everything on the butt. Pour the OJ over everything last. Set on low and cook till pull apart tender. Remove the pork and shred it. Keep all of the juice. The final step is to pan fry it. You don't have to fry it all up at once, it freezes well or can just be heated up as you need it. You want your heat pretty high. Add a little olive oil, and use about 1/4 of the meat and and a 1/4 of the juice. Cook and stir until the juice is evaporated and the meat is getting little crispy edges. Now. Make some tacos.

My marinade is very similar except I use white vinegar (same amount) and 1/2 cup orange juice no sugar. I prefer what's called a hanger steak. I also usually make a chimichurri sauce to go with it. 1/2 cup extra virgin olive oil 1/4 cup chopped fresh parsely 3 TBLS red wine vinegar 4 cloves garlic 2 TBLS oregano 2 tsp crushed red pepper 1/2 tsp Kosher salt 1/2 tsp black pepper Chop everything fine or use food processor.

This is a super lens for what you want to do. Nikon 7-2mm f/2.8G AF-S VR II Nikkor ED-IF Lens 2185 - Adorama You'll still need batteries, charger, SD card and a few other things, but these would get you in under $2000.

The Nikon D-300 is a workhorse camera. And Adorama are good people to deal with. There are also some on ebay from camera shops that have batteries chargers and extras for $300-$400. Nikon D3

Check both Cannon and Nikon. Unless things have changed in recent years, Cannon camera bodies cost more than Nikon, but their lens are cheaper. MrsC used a Nikon D-300 w/ a 70-200mm F2.8 lens and took great football pics. For basketball she used a 24-70mm F2.8 or a fixed 110mm f 2.8. The camera body and 70-200mm I bought new. The other two I picked up used.

My friends at Illinois said Illinois is talking to him. One of them is close to the program, so I would say there is some truth to it. Not sure if both parties are interested or not. May just be because he's from Chicago.

I've seen 1 or 2 people talk bad about HULU, but I could not be happier with it. We've had it for right at a year.

Have you ever seen the rain

In tact dogs typically start to lift their leg somewhere between 7 months and a year. However, some dogs (I've read 20%) never lift their legs ever. Has he been neutered? If he has already been neutered he may never lift his leg. In fact I have seen several occasions where a dog would stop lifting their leg after being neutered. Leg lifting is about 80% territory marking. If your dog is a home body and never around other males, he may never lift his leg and there is nothing abnormal about that. Also, I agree with @jvdfc that seems like a lot of dog food. Make sure to ask your vet about feeding amounts.