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dcbc

Certifiably Surly
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Everything posted by dcbc

  1. The worry if they don't become lodged is, because they are soft and brittle, that they cause a perforation, which would require immediate surgery. Both of these dogs are a bit over 50 lbs, although Archie looks much bigger, but he's really just a lanky floof and looses most head to head take-downs with his six-year-old sister. Anyway, they're both going to be happy to get off the bland diet tomorrow morning.
  2. If she did, she passed it or dissolved it. X-ray only showed gas, a fact I could have supplied the vet free of charge.
  3. Cheapest shipping puts it at $18 before tax for 1 lb of cheese.. 3--5 day shipping would put it at $22 before tax. Again, this is an "I forgot to plan ahead and don't even want to spend $11 on cheese before considering having it shipped bit of advice. I can cut up a block of Tillamook in short order and toss it in the fridge without too much trouble. That said, I've used the LEM casings before and was happy, but I got them off of Amazon with shipping not being a factor. Edit: Looks like I can order high-temp cheese for $14 per pound from Amazon before tax (free shipping). My inner cheapskate is definitely doing the 3-day method still.
  4. Well, Maeby did something I've never seen her do. She popped her front paws on the counter and tried to go ham on some pork spare ribs I'd just cut. Archie, who ordinarily would be totally game for such shenanigans sat idly by while she misbehaved. After a day of no appetite and some mudbutt/vomiting on her part, I took her to the vet to make sure she hadn't swallowed a bone. Meanwhile, Archie developed sympathetic diarrhea and the vet sent home some anti nausea meds for him as well. Thankfully, nothing on the x-ray but gas. $1k later (for x-rays, blood work, IV, observation, and meds, I hope the ribs were worth it sweet girl.
  5. Sausage making tip of the day: If you don't want to pay $20 per pound for high-temp cheese, you can dice up a block of store bought cheddar into 1/4" or smaller cubes and put it in the refrigerator uncovered for 2--3 days. It dries out and doesn't melt as readily.
  6. I'm new at this, but based on that video posted above, by cold smoking initially you're aiming more smoke (and color) without rendering the fat. Once the fat is renders, it can form a barrier between the meat and the casing, making for a chewier, less snappy sausage. It seems like a lot of people will go ahead and cook them off (after shocking them in a cold water bath) to 150 or so after the cold smoke before vac-sealing them, but it's just a matter of preference if they've been cured.
  7. I think I'm going to update my firearms for sale thread to "no longer for sale" for the time being. Now where did I stash that ammo?
  8. Damn it! You beat me to it by seconds. I was going to suggest a nice wheel gun.
  9. I'd post Maceo's Live on Planet Groove, but that rightfully belongs in the funk section. This probably was my top concert as far as performance and going in totally unprepared for what I was going to see.
  10. Nice. I think my wife would notice if that project started before I stained the deck and installed new bathroom faucets though. This go 'round, I used some pecan pellets in a smoke tube in my offset and walked away for four hours. Worked like a charm.
  11. I saw him there on my more recent trip when the meal was better. I don't recall seeing him the previous visit. I don't give it too much of a thought these days.
  12. After some delay. I hit them with four hours of cold smoke and vacuum sealed up for later.
  13. I said that last November. Then I went more recently and recanted, although I did not order the brisket this time around and just went beef rib to share. When I went in November, the brisket had zero bark, no flavor, and wasn't particularly well-rendered. Sounds like it was just a particularly off-day.
  14. I absolutely am regretting asking this as I type it. How was the food? Because I sure as shit (pun intended) didn't get an idea about that from your post.
  15. Second go at it. Got a manual stuffer for the occasion. Letting them sit in the fridge overnight and will cold smoke tomorrow.
  16. . . . if not immediately following its occurrence.
  17. This:
  18. Trey certainly did what he does and let the groove settle in before finding his place in it (rather than trading solos). Just a level of patience that has been ingrained in him over the last forty plus years of playing with the same three people. I know your days of seeing Phish are behind you, but this past summer tour has been one of many career peaks for them. The two Austin shows were outstanding and, apparently, were not even among the best of this summer's offerings.
  19. No. I did not consider that possibility for a single second.
  20. No matter what I order at Chuy's, I always leave feeling bloated and awful. I think it's probably an abundance of salt in their salsa (or everything I eat there). It's another level compared to most Tex-Mex places I go. I try to avoid it at all costs.
  21. Late to respond to this, but abso-fucking-lutely. I'm sending leftovers home or eating them in six different ways until they're gone, but there's going to be enough food for leftovers and plenty of unique meals throughout the duration of their stay. I'll be in the kitchen before their arrival and during their visit with breaks to enjoy drinks with the guests and generally to entertain. Same goes when my last remaining kid-at-home has friends over (minus the drinks with the guests; I'll just enjoy those with my wife or otherwise). You come over, you're being well fed.
  22. This isn't really a "no way" it's the same actor moment, but I've been oblivious to this for the past 40+ years. Marcus Brody (Raiders of the Lost Ark) Coleman (Trading Places)
  23. I think I've posted about it in the steak thread, but we have some friends who will do this with multiple steaks for a greater multiple of people and ration out slices. Joke was on the last time when they told us to bring the kids. My kids went back for seconds and thirds and murdered any idea they may have had for leftovers.
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