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OT - What are you doing right now?

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Comments

  • lkapigian
    lkapigian Posts: 11,549
    northGAcock said:
    lkapigian said:
    Ozzie_Isaac said:
    WeberWho said:
    kl8ton said:
    @Fred19Flintstone. Where are you? 
    + @blasting

    I really hope he's doing okay. I wish we could find any type of update on him. 
    And @Chubbs
    @Sea2Ski @theyolksonyou

    I have tried Marks ( sea2ski ) no luck , don't have Jason's number 
    I talked to Mark recently (sea2ski). He is very busy at work. He and his wife are good. 
    Thanks for the update !
    Visalia, Ca @lkapigian
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  • JohnInCarolina
    JohnInCarolina Posts: 34,708
    This article is making the rounds on my campus, for obvious reasons - we look pretty good right now.  Far too early to declare victory, but we have had a good run so far here in the fall:

    https://amp.theguardian.com/world/2020/sep/30/north-carolina-university-duke-coronavirus
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    caliking said:
    Surprise visit from @20stonespice and @20stone . Perfect for a scintillating round (or 8) of Go Fish! 
    Pops looking good! 
    Keepin' It Weird in The ATX FBTX
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    Mulling over a job offer. I’ve got some questions but I’m not sure how to approach them.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • SciAggie
    SciAggie Posts: 6,481
    caliking said:
    Surprise visit from @20stonespice and @20stone . Perfect for a scintillating round (or 8) of Go Fish! 
    Good times. Glad pops is doing well. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • JohnInCarolina
    JohnInCarolina Posts: 34,708
    TEXASBGE2018 said:
    Mulling over a job offer. I’ve got some questions but I’m not sure how to approach them.
    Try approaching slowly, silently, and from behind.  That seems to work for ninjas.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,659
    edited October 2020
    TEXASBGE2018 said:
    Mulling over a job offer. I’ve got some questions but I’m not sure how to approach them.
    Be upfront and ask.  Getting everything clearly laid out.  Job expectations, start date, pay, benefits, vacation, job expectations, etc.  If you cannot be open and honest at the start and ask questions when they have no leverage, then how will it be in 5 years?

    I always appreciate open and honest dialogue.  When I am hiring that goes in the plus column for me.

    @JohnInCarolina unfortunately most of what you think you know about ninjas is wrong. Sorry to bear such bad news.

    https://skeptoid.com/episodes/4509

    I would rather light a candle than curse your darkness.

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  • caliking
    caliking Posts: 19,780
    Thanks @The Cen-Tex Smoker and @SciAggie . Passed on physical therapy, because of COVID risk... and he’s stubborn as all get out. We walk about 2.5 mi every morning, and it still takes a bit to keep up with him. I’m happy about that :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • SciAggie
    SciAggie Posts: 6,481
    @nolaegghead That’s a lot of sausage. What kind/flavoring?
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • nolaegghead
    nolaegghead Posts: 42,109
    There's a batch that I started curing yesterday in the dehydrator.   These 3 batches will go on tomorrow.

    Garlic and Onion, black pepper, cajun and ghost pepper.  5 lbs each.
    ______________________________________________
    I love lamp..
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  • nolaegghead
    nolaegghead Posts: 42,109
    Snack sticks
    ______________________________________________
    I love lamp..
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  • DuckDogDr
    DuckDogDr Posts: 1,549
    Cooking those peppers into a hot sauce...will be consistency of Tabasco with blended flavor of cayenne, jalapeno and sweet banana 


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  • GATraveller
    GATraveller Posts: 8,207
    nolaegghead said:

    You need my address? Those look incredible!!

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • lkapigian
    lkapigian Posts: 11,549
    GATraveller said:
    nolaegghead said:

    You need my address? Those look incredible!!
    Looks Killer @nolaegghead
    Visalia, Ca @lkapigian
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  • SGH
    SGH Posts: 28,988
    nolaegghead said:

    They look really good ole buddy 👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SciAggie
    SciAggie Posts: 6,481
    Yeah, everybody is showing off their sausage lately.
    For the sake of this thread I won't go there... That looks very good @nolaegghead
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • thetrim
    thetrim Posts: 11,387
    Nice sticks bruh
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • nolaegghead
    nolaegghead Posts: 42,109
    Thanks y'all.  I just put in the other three batches which had to cure overnight.

    Soon I'll be doing a lacto bacteria ferment with these.  Just need to get my environmental chamber working.
    ______________________________________________
    I love lamp..
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,659
    edited October 2020
    nolaegghead said:
    Thanks y'all.  I just put in the other three batches which had to cure overnight.

    Soon I'll be doing a lacto bacteria ferment with these.  Just need to get my environmental chamber working.
    Do the facemasks you sell have a sausage slot?  There might be a market opportunity.

    I would rather light a candle than curse your darkness.

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  • nolaegghead
    nolaegghead Posts: 42,109
    Ozzie_Isaac said:
    nolaegghead said:
    Thanks y'all.  I just put in the other three batches which had to cure overnight.

    Soon I'll be doing a lacto bacteria ferment with these.  Just need to get my environmental chamber working.
    Do the facemasks you sell have a sausage slot?  There might be a market opportunity.
    No, they do not, and we consider that a "feature".

    ______________________________________________
    I love lamp..
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,659
    nolaegghead said:
    Ozzie_Isaac said:
    nolaegghead said:
    Thanks y'all.  I just put in the other three batches which had to cure overnight.

    Soon I'll be doing a lacto bacteria ferment with these.  Just need to get my environmental chamber working.
    Do the facemasks you sell have a sausage slot?  There might be a market opportunity.
    No, they do not, and we consider that a "feature".

    Ah, so you are selling masks that function as a traditional mask, as opposed to sham mask  to simply meet a community mask requirement?  How novel.

    I would rather light a candle than curse your darkness.

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  • nolaegghead
    nolaegghead Posts: 42,109
    They are constructed using double layer fabrics that are the types recommended for maximum protection (mostly for others).  The inner layer is star of the show, although I don't remember the name of the fabric.
    ______________________________________________
    I love lamp..
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  • SciAggie
    SciAggie Posts: 6,481
    Current status:
    drinking wine and texting forums friends about sausage making. 

    This is a great place. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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