OT - What are you doing now? (2025)

BeanHead · September 13

@MasterC can you share how you make your pig candy?

MasterC · September 13

When making pig candy Ilike to use extra thick cut bacon.
Start by brushing on maple syrup, then generously apply brown sugar followed by dizzy pigg pineapple head.
This time used the spicy pineapple head and was quite tasty

Forgot coat both sides of the bacon

lkapigian · September 13

Picked up my Solar System

alaskanassasin · September 13

My neighbor asked if he could borrow a big ass pipe wrench, I said sure and told him where to find it. 30 minutes later he said he broke my bench vise…. It’s a cool antique Wilton vise that I am very fond of and looks to be about $350 to replace on eBay. He left a $50 tsc vise in the shop and said if that’s not good enough he will go to town and pick something up.

DoubleEgger · September 13

alaskanassasin said:

My neighbor asked if he could borrow a big ass pipe wrench, I said sure and told him where to find it. 30 minutes later he said he broke my bench vise…. It’s a cool antique Wilton vise that I am very fond of and looks to be about $350 to replace on eBay. He left a $50 tsc vise in the shop and said if that’s not good enough he will go to town and pick something up.

That sucks man

alaskanassasin · September 13

DoubleEgger said:

alaskanassasin said:

My neighbor asked if he could borrow a big ass pipe wrench, I said sure and told him where to find it. 30 minutes later he said he broke my bench vise…. It’s a cool antique Wilton vise that I am very fond of and looks to be about $350 to replace on eBay. He left a $50 tsc vise in the shop and said if that’s not good enough he will go to town and pick something up.

That sucks man

Yeah I’m just going to have to let it go. My code of ethics regarding borrowing sheet doesn’t apply to everyone. On the bright side maybe he will quit borrowing my tools. He broke a left hand drive drill bit a few years ago and put a rh bit in the box…

BeanHead · September 13

@MasterC temp, time, and thickness of slices?

Ozzie_Isaac · September 13

BeanHead said:

@MasterC temp, time, and thickness of slices?

Sounds similar to Millionaire Bacon. Here is some details on doing that:

https://www.simplyrecipes.com/millionaires-bacon-recipe-8763572

kl8ton · September 13

alaskanassasin said:

looks to be about $350 to replace on eBay.

Plus shipping!

Battleborn · September 13

Girls are decorating for fall, I’m watching football in the garage with the dog.

GrateEggspectations · September 13

Battleborn said:

Girls are decorating for fall, I’m watching football in the garage with the dog.

No pumpkin spiced lattes just yet? 😉

lkapigian · September 13

GrateEggspectations said:

Battleborn said:

Girls are decorating for fall, I’m watching football in the garage with the dog.

No pumpkin spiced lattes just yet? 😉

lol

Battleborn · September 13

GrateEggspectations said:

Battleborn said:

Girls are decorating for fall, I’m watching football in the garage with the dog.

No pumpkin spiced lattes just yet? 😉

Not yet, but soon. It was 68 this morning during the run.

shtgunal3 · September 14

Wondering why Napier doesn’t sit Lagway on the bench

DoubleEgger · September 14

shtgunal3 said:

Wondering why Napier doesn’t sit Lagway on the bench

Maybe he wants that high dollar buyout.

MasterC · September 14

BeanHead said:
@MasterC temp, time, and thickness of slices?
Temperature 280-300° indirect for 50 minutes give or take. Bacon three sixteenth of a inch thick.
You can use thin bacon as well. I prefer thick it has a chewy texture when chilled

WeberWho · September 14

ColbyLang · September 14

DoubleEgger said:

shtgunal3 said:

Wondering why Napier doesn’t sit Lagway on the bench

Maybe he wants that high dollar buyout.

Somewhere between 16-20 million I believe. On paper UF beat LSU on every major stat line except int’s. That 89 yard TD called back for a hold doesn’t happen anywhere but in Death Valley on a Saturday night. Offensive penalties killed Sunbelt Billy’s team

zaphod · September 14

was supposed to rain overnight, but did not, so when I went to clean out the ash from last night's cook (roasted corn and wok-fry) I did my semi-annual tear down and complete clean.

Fire ring out, fire bowl out, clean out the everything and re-assemble. Changed out the acacia handle & mates for weather proof versions and I am set for winter eggin'.

Ozzie_Isaac · September 14

Botch · September 14

Ozzie_Isaac said:

Ibuprofen tonight! You’ve used muscles you didn’t know you had and will be feeling it tomorrow. So fun, though!

BeanHead · September 15

MasterC said:

BeanHead said:
@MasterC temp, time, and thickness of slices?
Temperature 280-300° indirect for 50 minutes give or take. Bacon three sixteenth of a inch thick.
You can use thin bacon as well. I prefer thick it has a chewy texture when chilled

Thanks! I’m gonna give this a shot!

Ozzie_Isaac · September 15

Botch said:

Ozzie_Isaac said:

Ibuprofen tonight! You’ve used muscles you didn’t know you had and will be feeling it tomorrow. So fun, though!

Haha! You were very right - definitely some muscles that haven’t been to the party in a while!

bucky925 · September 16

Down sizing is hard work, but I can get the cars in the garage now.

Image: https://us.v-cdn.net/5017260/uploads/editor/f4/sygguw1fejxj.jpeg

Image: https://us.v-cdn.net/5017260/uploads/editor/bi/11oxdyqp6hov.jpeg

GrateEggspectations · September 16

bucky925 said:

Down sizing is hard work, but I can get the cars in the garage now.

Satisfaction that is very hard to beat. Well done.

kl8ton · September 16

bucky925 said:

Down sizing is hard work, but I can get the cars in the garage now.

That reminds me....I have to do the other side of the garage....

Looks great!

poster · September 16

Image: https://us.v-cdn.net/5017260/uploads/editor/m2/hgju4hq2wylh.jpg

Starting some ferments. Hot sauce on the left with peppers, carrot,onion,garlic, and horseradish. Cherry tomatoes on the right, zucchini in the middle and attempting a pasta sauce in the one beside that with the leftover tomatoes, a few peppers,onion,garlic, and basil. I'll go 3 weeks on the peppers and probably 1 week for everything else. Everything is from the garden.

SGH · September 16

Looking real hard at one of these bad boys.

Image: https://us.v-cdn.net/5017260/uploads/editor/1i/y6knry9lflhz.jpeg

Anyone out there have one? Recommend it? Your thoughts and opinions will be much appreciated.

Ozzie_Isaac · September 16

SGH said:

Looking real hard at one of these bad boys.

Anyone out there have one? Recommend it? Your thoughts and opinions will be much appreciated.

Never cooked on a Gozney, but a few friends have them and they love them.

SGH · September 16

Ozzie_Isaac said:
Never cooked on a Gozney, but a few friends have them and they love them.

Mucho gracias amigo

OT - What are you doing now? (2025)

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