solamente73

Really, really sucks about your sweet ride, but thankful that you and your dog are OK. sweet jeep, too

Surly 1% representin’ with 2 new half ton trucks in less than one month?

We don't have a dog, yet. Wife (no pics) had him that morning, and she swears she has no idea when and how he could have possibly done it. One of the great mysteries of being parents.

That guy is a true artist. For those of you who didn't come across him on TOS, here is some of his work (spoilered for large pics):

Walked into the bathroom this morning and was greeted by this skid mark on one of the bath mats. Should have put something in the picture for scale. It was epic.

Looking forward to the picks you’re gonna post in the Shit I’ve Cooked Lately thread and in the U in her B forum.

People frequently ask what handgun they should get for a female, whether for concealed carry, range shooting, home defense, or any combination of those. I've seem opinions ranging from small-frame revolver (dainty and simple to use?) to "go to a range, let her shoot a bunch of different ones, and let her pick which one she likes" and everything in between. I don't recall seeing it referenced on TOS or here, so I thought I'd post about American Rifleman's two-part non-scientific study called the Ladies Pistol Project that tried to help answer these kinds of questions: The links at the end of this post lead to the complete articles and results (which primarily key on small-medium-large hand size). The cumulative (across all hand sizes) results were as follows: Ladies Pistol Project I (all purposes) Cumulative Results: SIG Sauer P238 Walther CCP SIG Sauer P320 H&K VP9 Springfield EMP4 Ladies Pistol Project II (concealed carry) Cumulative Results*: Glock 19 SIG Sauer P238 H&K VP9SK Walther PPS M2 Glock 43 *Note: the participants didn't actually conceal carry the pistols and only shot them at the range. Analysis post-Pistol Project II [insert size, length, and expensive tastes jokes here] Anyway, I found the "studies" to be interesting. Links are below. Enjoy. Ladies Pistol Project I Ladies Pistol Project II

Something refreshing to help with Blastfurnace 2018. Greek-marinaded chicken skewers and vegetables with rice and a little humus.

The Caribbean and The Pacific have completely different vibes IMO. GottaB, do y’all have any preferences with regard to food, culture, beach types, water sports/activities? Prefer all-inclusive or on-your-own? Resort or beachfront cottage? Ceiling for budget?

No kidding. Driving home from the office right before 3PM my truck was telling me it was 104 (hey, better than the 114 from our parking lot last Friday). Just now I was putting a few things away in my 107 degree closed garage when I decided to take out the trash. I opened the garage door, walked out, and WHOOSH! A coolness hit me so refreshing that I literally couldn’t believe it. I think I had a brief flash-daydream of skiing.

Showcasing Whiskey Myers and including Uncle Lucius in E4 was a pleasant surprise. Texas represent, y’all.

Congrats! You’re gonna love it. Given what you have already, build this to maximize area for raised grilling and multilevel smoking/roasting. Rigid grilling tongs for arranging coals. Rib and roast rack is cheap and handy. With regard to a computer, DigiQ. That said, personally I think it’s a moral imperative to master one’s pit before turning it over to a computer. You say you have experience with stick burners, so you already have the food prep down, and it probably wouldn’t take you that long to master the standards on a BGE. Plus, you’ll know your pit’s quirks and can set it up the computer accordingly. Looking forward to pics of food cooked!

username checks out

^^^Would smash

Sear then finish with indirect heat all on the grill. I have a BGE. For these thick cuts, I'll get it as hot as I can, sear the steaks, put in the platesetter, and finish them with the dome closed. This way I get a great smoky flavor. It's what I like.

Buzz, I haven't seen it cut like that before; only in "pinwheels" (see below). huge, I don't know about cuts like Buzz had, but I find Prime caps "pinwheeled" at the Costco near me in DFW, so they might have them in Houston, too. They roll out these "meat counters" where they have the specialty stuff on weekends. Here's one I did a while back and posted to TOS.

Simple pasta time. Sautéed baby bellas, garlic, and spinach with cream and some wine, finished with shredded Parmesan.

Check to see if your company has a template that it will require you to use. If no template or requirement... IMO, the more fancy fonts, logos, links (LinkedIn, really?), sayings, quotes, etc., the more that person is trying to seem important. Players don’t need that crap. Use plain text only (easiest for multiple email clients). Full name that you use for work and any earned letters (e.g. PMP, PhD, etc.). Title or other identifier. Company Name. Office telephone number (and mobile if applicable). I agree with Huck - add email address. That’s all you need. That said, you may tailor it to your specific needs. I’ve seen account managers add a link to web-based scheduling tool for ease in scheduling meetings with customers. Some industries still use faxes, so add that number. Keep it simple.

NY strip over mesquite. I’m on a big mesquite kick right now. Also, really digging strips these days. Still working on my technique of cooking these thick strips.

OP, with a $1K budget and the description of what you want to do, go with a ceramic cooker like the large BGE. I’ve had mine for 8 years and have never looked back. Lights quickly and is very efficient with fuel. Smoke a brisket, grill steaks, bake pizzas… I think that the ability to roast meats is often overlooked – it’s one of its greatest benefits. Easy to maintain temp, and with a computer (e.g. a DigiQ), you can literally set it and forget it on long cooks (though it's a moral imperative that you master your pit before turning it over to a computer). Learning curve is not steep - YouTube and the thread linked below are your friends. Join us over here: http://www.surlyhorns.com/board/index.php?/topic/1302-big-green-egg-other-ceramic-grills-all-encompassing-thread/ This. Right. Here. You can sous vide and sear in a cast iron skillet all you want, but if you like the taste that only fire and smoke can give a steak, this is what you do. And a serious second on that Chateaubriand - had it for the first time a couple of weeks ago and it was the best piece of steak we've had at a high-end steak house in DFW.

Brat, go with iPad. Superior build quality (IMO), shares ecosystem with your iPhones, superior battery life. My iPad 2 is still going strong after 7 years of hard use. Wife (no pics) ignored her Fire and hijacked that iPad, so I bought her an iPad HD (aka iPad 3) and it's still like new 6 years later. The performance of those iPads over all those years amazes me, especially the longevity of the batteries. Never a problem with either of them. Our kids now use those two iPads and wife and I have upgraded to the 12.9" iPad Pros.

Finished season 1 last night. Love the acting, directing, and editing. You didn’t burst my bubble; if season 2 sucks, season 1 was still worth it. So I used the googles to find out what might have happened (but not see spoilers). Turns out that Lilly Wachowski ‘took a break’ from the show in the second season, resulting in writing team, directing, and production company changes. Also, the series was canceled one month after season 2 release, but then a month later, Netflix announced that they’d make a series finale, which was released in June 2018. Something was going on there and it doomed the series, it seems.

Anyone watching/watched Sense8? Surly search turned up nothing. https://www.imdb.com/title/tt2431438/ Created by The Wachowskis and J. Michael Straczynski. Wife (no pics) found it randomly and we try to watch an episode each night. It’s well done, well cast, interesting story... I can say the same thing about other shows, but for some reason this one has us riveted. Almost done with season 1.

Lando, sorry to see that you had a bad experience at TH. We’ve been lucky in having two back-to-back great experiences at places new to us while out of baby jail. First it was Al’s, now Perry’s in Grapevine. ____________________________ So, Perry’s in Grapevine. Wife (no pics) wanted to go there for her birthday. It opened earlier this year, chain restaurant, etc. so my expectations were low. We were pleasantly surprised. Atmosphere: Loud and modern. Saw people in everything from coat/tie to shorts/t-shirt. One lady looked like she just walked off the beach. (I’m still not used to seeing such casual dress at high-end steakhouses.) While sitting at the bar, Mrs. Sola said that she’d never been surrounded by more people at one time who had had “work done.” I didn’t pick up on that, but she’s a chick and notices those things. It was definitely packed with the Southlake see-and-be-seen crowd, though. Drinks and appetizer: Sat at the bar; I’ve had better bar service at Pappas restaurants. The martini was very average. We had the bacon-wrapped scallops, and they were overcooked – definitely disappointing. Next time we’re going to try the pork chop bites. Salad: We split a wedge and… it was different in a good way. Dressing was like a bleu cheese Dijon vinaigrette, and it was perfect for the 100 degree weather outside. Wouldn’t have hit the spot in the dead of winter, though. Steaks: I had the Filet Perry. The crabmeat topping was fishy, unfortunately, but the steak butter made the steak, and the asparagus was perfectly cooked (though I prefer grilled asparagus to steamed). The big winner was my wife – she had the Chateaubriand, and it was superb. Her favorite two foods are steak and BBQ, and she declared the Chateaubriand to be the “best piece of steak” available to us from the ~9 steakhouses in our area. That’s one hell of a statement from her. Sides: The au gratin was serviceable, and the roasted creamed corn was distinctive and is recommended if you want something a little different. The Devil in the Details: I requested a booth and got one, and they provided my wife with a free desert for her birthday. But I’ve become accustomed to some of the other things I expect when eating in a high-end steakhouse, and those were largely missing. Examples: I wasn’t addressed by name all night. When the water bottle was delivered to the table, we had to pour the water ourselves. Bread crumbs were not removed from the table until the end of the meal. They served my customary after-dinner cognac cold rather than warm. Etc. The bottom line: We look forward to our return visit. Potential is there, and more research is required; will report back when that happens. Getting out of baby jail is fun. TL;DR: Perry’s is tentatively tied with JR’s for our 2nd favorite steakhouse in the Grapevine area. Bob’s still reigns.