OT - What are you doing right now?

Ozzie_Isaac

JohnInCarolina said:

Ozzie_Isaac said:

Battleborn said:

Ozzie_Isaac said:

JohnInCarolina said:

Ozzie_Isaac said:

For those who remember my appliance repair during the great appliance failures that plagued the forum in early 2023, so far the fan replacement fixed my issues.  The issue was an intermittent short caused by the vibrations and pinched wire over time.

I don’t know, still looks pretty effed up to me.  I mean you’ve got a half degree gradient from the top shelf to the bottom.  That isn’t driving you nutso?

It does, but when I started with a 12 degree gardient, I will take it.    I assume it is related to the airflow and "hot air rises", but its been a while since I was educated.  Science may have changed.

@Legume the 4 quarts of Ranch are on the other side.

@Jo@JohnfromKentucky I prefer the texture and slightly less sweet/more acidic flavor I get from cold catsup.

Growing up, we always kept in the refrigerator too. When I married my wife, I learned it was a mortal sin to not keep it in the cupboard. Some things aren’t worth fighting about. I haven’t died yet. 

My hill is the toilet paper roll.  Over the top, not down the back like a heathen.

Also, my mom wife taught me Miracle Whip is not mayonnaise.  That one I can absolutely get behind though.

Lol, should have just been "wife" not really sure how that happened.  I have fixed it though.

Ozzie_Isaac

HeavyG said:

Ozzie_Isaac said:

Battleborn said:

Ozzie_Isaac said:

JohnInCarolina said:

Ozzie_Isaac said:

For those who remember my appliance repair during the great appliance failures that plagued the forum in early 2023, so far the fan replacement fixed my issues.  The issue was an intermittent short caused by the vibrations and pinched wire over time.

I don’t know, still looks pretty effed up to me.  I mean you’ve got a half degree gradient from the top shelf to the bottom.  That isn’t driving you nutso?

It does, but when I started with a 12 degree gardient, I will take it.    I assume it is related to the airflow and "hot air rises", but its been a while since I was educated.  Science may have changed.

@Legume the 4 quarts of Ranch are on the other side.

@Jo@JohnfromKentucky I prefer the texture and slightly less sweet/more acidic flavor I get from cold catsup.

Growing up, we always kept in the refrigerator too. When I married my wife, I learned it was a mortal sin to not keep it in the cupboard. Some things aren’t worth fighting about. I haven’t died yet. 

My hill is the toilet paper roll.  Over the top, not down the back like a heathen.

Also, my mom wife taught me Miracle Whip is not mayonnaise.  That one I can absolutely get behind though.

Tell me you don't have cats without telling me you don't have cats.

I would never have thought of that as an issue with cats.  Very interesting.  I would say that is a good reason to go down the back, but really it is a reason not to have cats.

GrateEggspectations

Ozzie_Isaac said:

JohnInCarolina said:

Ozzie_Isaac said:

Battleborn said:

Ozzie_Isaac said:

JohnInCarolina said:

Ozzie_Isaac said:

For those who remember my appliance repair during the great appliance failures that plagued the forum in early 2023, so far the fan replacement fixed my issues.  The issue was an intermittent short caused by the vibrations and pinched wire over time.

I don’t know, still looks pretty effed up to me.  I mean you’ve got a half degree gradient from the top shelf to the bottom.  That isn’t driving you nutso?

It does, but when I started with a 12 degree gardient, I will take it.    I assume it is related to the airflow and "hot air rises", but its been a while since I was educated.  Science may have changed.

@Legume the 4 quarts of Ranch are on the other side.

@Jo@JohnfromKentucky I prefer the texture and slightly less sweet/more acidic flavor I get from cold catsup.

Growing up, we always kept in the refrigerator too. When I married my wife, I learned it was a mortal sin to not keep it in the cupboard. Some things aren’t worth fighting about. I haven’t died yet. 

My hill is the toilet paper roll.  Over the top, not down the back like a heathen.

Also, my mom wife taught me Miracle Whip is not mayonnaise.  That one I can absolutely get behind though.

Lol, should have just been "wife" not really sure how that happened.  I have fixed it though.

If it makes you feel any better, I accidentally introduced my mother as my wife a few weeks ago. That was fun. 

Ozzie_Isaac

Playing with an RC Rock crawler.

JohnInCarolina

HeavyG said:

Ozzie_Isaac said:

Battleborn said:

Ozzie_Isaac said:

JohnInCarolina said:

Ozzie_Isaac said:

For those who remember my appliance repair during the great appliance failures that plagued the forum in early 2023, so far the fan replacement fixed my issues.  The issue was an intermittent short caused by the vibrations and pinched wire over time.

I don’t know, still looks pretty effed up to me.  I mean you’ve got a half degree gradient from the top shelf to the bottom.  That isn’t driving you nutso?

It does, but when I started with a 12 degree gardient, I will take it.    I assume it is related to the airflow and "hot air rises", but its been a while since I was educated.  Science may have changed.

@Legume the 4 quarts of Ranch are on the other side.

@Jo@JohnfromKentucky I prefer the texture and slightly less sweet/more acidic flavor I get from cold catsup.

Growing up, we always kept in the refrigerator too. When I married my wife, I learned it was a mortal sin to not keep it in the cupboard. Some things aren’t worth fighting about. I haven’t died yet. 

My hill is the toilet paper roll.  Over the top, not down the back like a heathen.

Also, my mom wife taught me Miracle Whip is not mayonnaise.  That one I can absolutely get behind though.

Tell me you don't have cats without telling me you don't have cats.

That's funny.  We have cats and are an "over the top" family too, but ours have not become preoccupied with our TP for some reason.  

Dobie

Got some great suspension articulation there Ozzie 

Legume

Ozzie_Isaac said:

Playing with an RC Rock crawler.

Do you make the sounds?

nolaegghead

Ketchup nightmare:

Back in my bachelor days I didn't cook much and condiments sat around much too long. 

I cooked up something and my girlfriend at the time squirted some ketchup on her plate, for a burger or fries I think.  She said it tasted "weird".   I took a closer look at the ketchup and it was filled with hundreds of squirming worms.

I keep it in the fridge now.  But if you don't, embrace the bump in protein content.

HeavyG

Ozzie_Isaac said:

HeavyG said:

Ozzie_Isaac said:

Battleborn said:

Ozzie_Isaac said:

JohnInCarolina said:

Ozzie_Isaac said:

For those who remember my appliance repair during the great appliance failures that plagued the forum in early 2023, so far the fan replacement fixed my issues.  The issue was an intermittent short caused by the vibrations and pinched wire over time.

I don’t know, still looks pretty effed up to me.  I mean you’ve got a half degree gradient from the top shelf to the bottom.  That isn’t driving you nutso?

It does, but when I started with a 12 degree gardient, I will take it.    I assume it is related to the airflow and "hot air rises", but its been a while since I was educated.  Science may have changed.

@Legume the 4 quarts of Ranch are on the other side.

@Jo@JohnfromKentucky I prefer the texture and slightly less sweet/more acidic flavor I get from cold catsup.

Growing up, we always kept in the refrigerator too. When I married my wife, I learned it was a mortal sin to not keep it in the cupboard. Some things aren’t worth fighting about. I haven’t died yet. 

My hill is the toilet paper roll.  Over the top, not down the back like a heathen.

Also, my mom wife taught me Miracle Whip is not mayonnaise.  That one I can absolutely get behind though.

Tell me you don't have cats without telling me you don't have cats.

I would never have thought of that as an issue with cats.  Very interesting.  I would say that is a good reason to go down the back, but really it is a reason not to have cats.

Well, I wanted zero cats but my daughter wanted three cats so we compromised and only got two cats.

Legume

HeavyG said:

Ozzie_Isaac said:

HeavyG said:

Ozzie_Isaac said:

Battleborn said:

Ozzie_Isaac said:

JohnInCarolina said:

Ozzie_Isaac said:

For those who remember my appliance repair during the great appliance failures that plagued the forum in early 2023, so far the fan replacement fixed my issues.  The issue was an intermittent short caused by the vibrations and pinched wire over time.

I don’t know, still looks pretty effed up to me.  I mean you’ve got a half degree gradient from the top shelf to the bottom.  That isn’t driving you nutso?

It does, but when I started with a 12 degree gardient, I will take it.    I assume it is related to the airflow and "hot air rises", but its been a while since I was educated.  Science may have changed.

@Legume the 4 quarts of Ranch are on the other side.

@Jo@JohnfromKentucky I prefer the texture and slightly less sweet/more acidic flavor I get from cold catsup.

Growing up, we always kept in the refrigerator too. When I married my wife, I learned it was a mortal sin to not keep it in the cupboard. Some things aren’t worth fighting about. I haven’t died yet. 

My hill is the toilet paper roll.  Over the top, not down the back like a heathen.

Also, my mom wife taught me Miracle Whip is not mayonnaise.  That one I can absolutely get behind though.

Tell me you don't have cats without telling me you don't have cats.

I would never have thought of that as an issue with cats.  Very interesting.  I would say that is a good reason to go down the back, but really it is a reason not to have cats.

Well, I wanted zero cats but my daughter wanted three cats so we compromised and only got two cats.

HeavyG

The Art of the Deal

available on Amazon

JohnInCarolina

nolaegghead said:

Ketchup nightmare:

Back in my bachelor days I didn't cook much and condiments sat around much too long. 

I cooked up something and my girlfriend at the time squirted some ketchup on her plate, for a burger or fries I think.  She said it tasted "weird".   I took a closer look at the ketchup and it was filled with hundreds of squirming worms.

I keep it in the fridge now.  But if you don't, embrace the bump in protein content.

Thanks for the nightmare fuel, Nola!

lousubcap

Two cats here now with a cat or more in the house for 23 years and no TP issues.  Yes, over the top for the win. 

Dyal_SC

Lawdamercy….  Chris Stapleton is amazing. 

Botch

nolaegghead said:

I cooked up something and my girlfriend at the time squirted some ketchup on her plate, for a burger or fries I think.  She said it tasted "weird".   I took a closer look at the ketchup and it was filled with hundreds of squirming worms. 

I was living alone as a lieutenant and ordered a pizza with just anchovies, because I didn't know what they tasted like (gal who took my order called me a weirdo).  At that point I was still fine with grated "parmesan" in the green tube.  Sprinkled some on the pizza, and before the first bite I noticed it was moving, same issue.  Tossed the pie/tube and got a hamburger.
And its not the anchovie's fault, but I still  haven't had them on a pizza.  

Ozzie_Isaac

Botch said:

nolaegghead said:

I cooked up something and my girlfriend at the time squirted some ketchup on her plate, for a burger or fries I think.  She said it tasted "weird".   I took a closer look at the ketchup and it was filled with hundreds of squirming worms. 

I was living alone as a lieutenant and ordered a pizza with just anchovies, because I didn't know what they tasted like (gal who took my order called me a weirdo).  At that point I was still fine with grated "parmesan" in the green tube.  Sprinkled some on the pizza, and before the first bite I noticed it was moving, same issue.  Tossed the pie/tube and got a hamburger.
And its not the anchovie's fault, but I still  haven't had them on a pizza.  

I have had 2 pizzas with anchovies.  One was from a pretty decent Italian restaurant and it was phenomenal.  The anchovies added a subtle depth and umami to the pizza.  2nd one was from Dominos.  It was horrible.  Opened the box and the pungent aroma smelled up the kitchen.  Ate two bites and tossed the whole pizza.

Dyal_SC

Pasta puttanesca is about the only time I use anchovies. Speaking of which I haven’t made in awhile. Ketchup (Heinz only) refrigerated here. 

ColbyLang

Who cares about the score, game was rigged. Stapleton rocked the national anthem. 

Ozzie_Isaac

Dyal_SC

Little V-Day breakfast time for Momma and kiddos. Cheese pizza and OJ for the boys and beef, eggs and grits with caramel cappuccino for Mrs. Dyal. 

GrateEggspectations

Dyal_SC said:

Little V-Day breakfast time for Momma and kiddos. Cheese pizza and OJ for the boys and beef, eggs and grits with caramel cappuccino for Mrs. Dyal. 

Looks like a home run. How do you make your caramel cappuccino? Must be some sort of syrup you add to a cappuccino? 

Dyal_SC

Thx, @GrateEggspectations !  To answer your question, it was a flavored K cup this time. Lol 

lkapigian

Finished up this bacon, first time No Nitrite, just salt and sugar ( and seasoning) EQ cure for a week, air dried another 5 days, cold smoked 6 hours , very little obvious difference with or without cure , I’d do it again 

FrostyEgg

lkapigian said:

Finished up this bacon, first time No Nitrite, just salt and sugar ( and seasoning) EQ cure for a week, air dried another 5 days, cold smoked 6 hours , very little obvious difference with or without cure , I’d do it again 

Can you elaborate on the cure amounts/process? I've always done bacon with nitrites but i'm also always down for new techniques.

lkapigian

FrostyEgg said:

lkapigian said:

Finished up this bacon, first time No Nitrite, just salt and sugar ( and seasoning) EQ cure for a week, air dried another 5 days, cold smoked 6 hours , very little obvious difference with or without cure , I’d do it again 

Can you elaborate on the cure amounts/process? I've always done bacon with nitrites but i'm also always down for new techniques.

@FrostyEgg 2.5% Salt 1.75% sugar in the raw , not measured, crushed bay leaf,dried thyme , calabrian pepper , garlic powder --coat evenly , vacuum seal for 7 days , light rinse then into the fridge uncovered 5 days ( 7 is better) cold smoke, I usually do this over several days in cooler weather giving it a few more days of drying time , I do not smoke the entire time, maybe 33% of the total hanging time .....In European smokehouse, the fire was only used at night to keep the protein from freezing while it was curing.....you can skip the smoke all together and dry for weeks and you will have Pancetta 

poster

lkapigian said:

Finished up this bacon, first time No Nitrite, just salt and sugar ( and seasoning) EQ cure for a week, air dried another 5 days, cold smoked 6 hours , very little obvious difference with or without cure , I’d do it again 

Nice color without having any nitrites. I thought this was going to luck much lighter

lkapigian

poster said:

lkapigian said:

Finished up this bacon, first time No Nitrite, just salt and sugar ( and seasoning) EQ cure for a week, air dried another 5 days, cold smoked 6 hours , very little obvious difference with or without cure , I’d do it again 

Nice color without having any nitrites. I thought this was going to luck much lighter

I did as well,I have been dry brining my large proteins like brisket , chuck rolls etc with 1.25% salt only up to two days ahead of time and I noticed right away how bright the color was and why  I decided to go this way ( I did take a class in Washington a couple years back where they used no curing salt or starter cultures , the flavor was so much better ) 

There is some"nitrites " in pure sea salt, but not really enough to cure , but even curing salt is 93.75% sodium Chloride with only 6.25% Sodium Nitrite/Nitrate , and when only using .25% cure , it is very low.....Flavor is a little different , Nitrites add a little tang to the protein and helps with color, otherwise that is it .  I have never heard of Clostridium botulinum in cured meats ,but that is why it is used.

I have some Soppressata  hanging right now that I am only using Salt as the cure 2.75-3% , it fermented much slower but is coming along , will see how that goes 

Canugghead

Jstroke

Sitting in Bangor waiting to board. Couple of pics up in Greenville near Moosehead lake. The sleds were out in force. The restaurants were packed.

Jstroke

Got to love Maine. 8 people on the plane total

lkapigian

Nothing says Last Minute like a Mylar Balloon, especially a modified one