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lousubcap

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  • Re: Brisket sandwiches

    You sure you didn't cross-connect the cow and the pig?  Looks quite tan for me, but I have been all day drinkin'  and am still vertical.  Regardless, looks like a banquet.  
  • Re: Stealing

    I have not messed with the true numbers in a few years but the flat tax proposed by Steve Forbes (back in 1992 I think) would definitely simplify things.  His rate, as I recall was 17% as that would generate as much or more revenue than the current structure. The challenges are-many lawyers and accounts out of business, mortgage interest deduction gone (housing prices take a dip and then will move back up) and charitable deductions also eliminated.  
    And I don't know how the business/corporate world was handled.
    The key was to define income.  Anyhow-great and fairly easy to understand concept that had/has no chance of ever becoming law.  FWIW on an early Sat PM.
  • Re: Elections-not only sunk but removed

    @JohnInCarolina - at least the real deal about the ease of access via visas (as you pointed out) got some run time.  Of course, lots of handwringing and comments about the bluster from Trump and Carson.  Short news week on the horizon (thanks to those friggin Pilgrims and the way they treated the Indians  ;) ) but no lack of arm-chair experts.  
  • Re: Sunday Cook: Beef Short Ribs on Mini

    Friggin banquet right there.  Most eggcellent-and way to ride thru w/o the foil crutch!
  • Re: What to do with these FLANKEN ribs?? Help

    I'm in the "let the BGE do its magic" camp with any beef ribs.  I rub with some Worcestershire sauce add some seasoning (salt pepper and some garlic) or some Montreal steak seasoning then on the BGE indirect at about 250*F til the thickest meat probes with no resistance (toothpick test).  Generally around 5-6 hours.  (You can speed it up by foiling but I don't go there unless really pressed for time).  Give the search function a shot-lots of beef rib (including short rib) recent threads.  FWIW-
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