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Posts posted by kevwun
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Because Romney's the mormon version of Jeff Flake.
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https://www.universitycoop.com/search?keywords=yeti
They are up on the coop website. There's a 20 and 30oz version.
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That short dude reminds me of JK Dobbins' dad. He was a little taller and thicker though. He was one hell of a high school running back and fast as shit. The only thing that kept him from being a bit time recruit was his height.
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He is effectively wild until he's not. I like his stuff though.
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I'm just hoping I don't end up on a case that takes weeks to finish.
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I believe it was regular jury duty. Through 2021 was how long I will be in the pool of people that get picked for jury duty.
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That's what I figured, but was hoping they might be more common than I thought.
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I got one of these on Friday. It says I am eligible to be called for jury duty in the US Southern District in Houston through 2021. How likely am I to end up being called in between now and then?
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The only thing useful from Stone is evidence gathered from his property and computer/phone. Nothing that comes out of his mouth can be trusted.
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Sucks for Justin, he seems like a good dude.
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That would be a simple and effective way to get it out in public. I hope it's true.
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Amazon has a $35 harmony that will control the roku and tv. It does up to 8 devices I believe. I have one and like it.
https://www.amazon.com/gp/product/B004OVECU0/ref=oh_aui_search_asin_title?ie=UTF8&psc=1
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He's probably still doing illegal shit with Team Trump that they're monitoring.
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You have to have a permit to do pretty much anything to your property. It's a giant pain in the ass according to my aunt who lives there.
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Too bad I can't watch him because AT&T is making ridiculous contract demands to Dish. That AT&T & Directv merger was a great idea.
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Monopolies don't have to do anything quickly.
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If FDR couldn't get it done during the Depression, it's not happening.
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I had a bad experience with gin in high school and I still can't stand it to this day.
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I've started A History of the Arab Peoples. It's a bit dry so far. I'm hoping it gets better.
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I hate AT&T internet service because of Dahobbs' 2nd point. I don't know why they continue to insist you have to use an AT&T Router even when you don't need it. I only use them when they are the only internet option. AT&T support will also make you contemplate murder.
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The bag is heavy duty enough that it never leaked, but I put it in a big Rubbermaid tub just to be safe. It's gonna take up a shelf in your fridge by itself.
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Here is the recipe I used. I got a brining ziploc bag from amazon that worked really well. I also brined it for 7 days to give it an extra day in the brine since I was doing a whole brisket and I used the pickling spice you can get in the bulk spices section at HEB instead of using their recipe for it. I flipped the brisket in the bag every couple of days. The brisket I used was 12lbs. I wouldn't go much bigger because you will run in to problems fitting it in to the plastic bag. I also wrapped in paper and finished it on the pit and not the oven since I was cooking other stuff.
For the brine (double batch):
- 2 gallon water
- 3 cup kosher salt
- 2 cup sugar
- 8 tsp pink salt (sodium nitrite)
- 20 cloves garlic, crushed
- 1/2 cup pickling spice (recipe below)
- 17 lbs ice
Note: Depending on the size of your brisket, and the container in which you are brining, you may need to multiply this recipe. You will need enough brine to cover the brisket in the brining container.
For the rub:
- Yellow Mustard
- 1/2 cup black peppercorns, toasted, coarsely ground
- 1/2 cup coriander seeds, toasted, coarsely ground
Instructions
Combine all brine ingredients, except the ice, in a large pot. Bring to a boil and stir until salt and sugar are dissolved.
Add the ice to a large brining bag. Pour the briner mixture over the ice. Stir to melt the ice.
Place brisket in the brining liquid. Weight the brisket down with a plate to make sure it is fully submerged. Refrigerate for 6 days.
Remove brisket from brine, and rinse thoroughly under cold water. Pat dry with paper towels. Apply a thin layer of yellow mustard on the surface of the meat to help the rub adhere. Coat the brisket with the rub.
Smoke until you achieve a nice mahogany red color on the outside, (about 155ºF internal temperature). Double wrap the brisket in foil, increase the temperature of the smoker to 300ºF, and continue smoking until pastrami is tender when probed with a thermometer (195ºF-210ºF). Allow meat to rest half an hour. Slice thinly and serve.
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My deal is expiring in April and I got an email this week saying it would be going to $20 a month for select. I need to call next week and threaten to cancel it looks like.
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Yeah, that camaraderie aspect is what makes The Great British Baking Show so good.
YETI Cancels IPO
in Business and Markets
Posted
D'oh.