TOTALLY RANDOM POST II

[moose eater]

That can be spine, hearing issues/infection in the ear, low or high glucose, blood flow, or (other), Stoner.

If you're sweating at the same time you're dizzy, you may want to check one or all of those issues.

 

[noyd666]

back to drizzling rain , no sunshine till she's gone.

 

[Gry]

Waiting for a bus at noon, on a main drag that through the SFV. I saw a woman walk up to the mailbox nearby, and drop a letter in and walk away. She was wearing nothing at all, not even a pair of sneakers. I was able to see her visually for about a block before I lost sight of her.
She appeared to be around 25, and was nice looking. Did not appear at all intoxicated.
Her sense of composure was remarkable. As she dropped the letter in the mailbox, she knew she was being observed by 3 of us at the bus stop. Her instinct was that she was to run, she all but started to, but she did not. She walked a quick pace down the sidewalk over a block before I lost sight of her.

Given her appearance, and composure, and where I am, I am inclined to think I may have seen an actress doing some kind of dry run.

 

[Cvh]

Beachday tomorrow

Beachday tomorrow

Going to the beach tomorrow (in Holland)!
Woot woot. Sun, sea, beach and pretty ladies to look at.

Gonna dig me a hole (gonna dig me a hole),
Gonna put a nerd in it (gonna put a nerd in it),
Gonna take a firecracker (gonna take a firecracker)…

​

 

[al70]

ye dont need a pick to dig in holland,, its all sand mate goodluck.

 

[Cvh]

Time to go the beach now.

Vamos a la playa!
https://m.youtube.com/watch?v=X-77txuiVXs

 

[moose eater]

With our cooler-than-recent-past spring and summer, we're finally supposed to be moving from clouds, rain, and cold air, into some 80+ f. temps soon. The tomatoes in the garden are more than ready, having been wondering along with the rest of us if the classic Interior Alaska summer would ever arrive.

Found a number of my magazine floor plates for my 10mm (on loaded mags) fractured along the rails where they slide-mount to the base of the mag. Never seen it before in dozens of different military and civilian magazines.

Don't know if it's bad polymer, 30+ years of ozone, caustic oil in progress, or what, but found replacements for them, OEM, from the manufacturer, fairly cheap, from a well-known distributor, though the mags themselves are no longer made since many years ago.

Probably seal those spares I don't need right off, in Food Saver bags, for long-term storage until needed, just on the off-chance that it's evidence of 3 decades of ozone at play.

On the bright side, if the plates coming are relatively recent production, or have been properly protected from the air/ozone, at my age, I shouldn't ever have to replace them again; that'll be a task for who ever inherits them. ;^>)

 

[Stoner4Life]

darn near meat grinding time, will be mixing bacon into the beef as I feed it into my grinder, makes for a tasty bacon-burger w/o a lot of fuss, although it is recommended to cook them to a solid medium.

I like my burgers done m/mw, muenster cheese, onion bun, lettuce on the bottom w/a touch of mayo.......



Happy Independence Day to all.......

 

[7thson]

Some funny people on here.

 

[7thson]

And they just can't stop talking?

 

[noyd666]

what are you smoking mate?

 

[Teddybrae]

I want to draw attention on this fine morning (well, it is a fine morning here sorry for you others) to the random behaviour of one of the members who posts here. He will know who he is when I say he likes pink panties and posts pictures of dogs in human gear. this is very strange behaviour you-who-knows-who-you-are and I wish you'd stop it! It is disturbing me and I threaten you with not reading your posts any more.

 

[moose eater]

We've done that with moose grind as well; typically a 3-lb. package of bacon ends and pieces (from not too salty a brand), added to the grinder for each lot of 11-14 lbs or so of moose grind (or beef).

Fresh crisp jalapeno peppers, seeded or not, depending on how much 'heat' is desired, can be added in the final grinding, and if getting really fancy, adding some cubed high-temp cheddar or other desirable cheese, such as would be used for sausage making.

Ground with a medium plate on the grinder.

We eat 'em medium rare, though. Over real charcoal or wood smoke. Never got into the propane grills, despite it being more economical.

darn near meat grinding time, will be mixing bacon into the beef as I feed it into my grinder, makes for a tasty bacon-burger w/o a lot of fuss, although it is recommended to cook them to a solid medium.

I like my burgers done m/mw, muenster cheese, onion bun, lettuce on the bottom w/a touch of mayo.......



Happy Independence Day to all.......

 

[Stoner4Life]

We've done that with moose grind as well; typically a 3-lb. package of bacon ends and pieces (from not too salty a brand), added to the grinder for each lot of 11-14 lbs or so of moose grind (or beef).

Fresh crisp jalapeno peppers, seeded or not, depending on how much 'heat' is desired, can be added in the final grinding, and if getting really fancy, adding some cubed high-temp cheddar or other desirable cheese, such as would be used for sausage making.

Ground with a medium plate on the grinder.

We eat 'em medium rare, though. Over real charcoal or wood smoke. Never got into the propane grills, despite it being more economical.

perfect ratio, I neglected to mention in my post.

If your beef, venison, moose is very lean then go w/about 20% bacon, 80% meat; if it's somewhat fatty (venison never is, that's a tallow kinda fat&not tasty at all) then a 15/85 ratio is better.

I've never prepared moose, although in the same family as deer I suspect they hold quite a bit of fat.

Also, the bacon grinds much better if it's frozen and being fed into the grinder, cut up, chunked up, or as moose eater recommends, using the ends & pieces; I used to do that (bits&ends pkgs are cheap) but now I use an awesome local smokehouse bacon, I live alone, small batches.

 

[moose eater]

On a good year, there'll be visible fat on the ribs and back of a decent moose in the Fall. but not deep or heavy. They are large critters and they definitely work for their living. Pretty lean overall, especially compared to commercial meats.

And yeah, if ALL of the meat involved is just above or at freezing temp, while being just thawed enough to work with it, right on down to covering the meat trays with plastic and layering ice on them, that's best. COLD, COLD, COLD!! Anything warmer than that, and it just makes a smear of the whole mess. Looks off color that way, too.

We do a coarse grind, then the medium, with alternating pockets of the bacon and meat in the coarse grind, then adding a nicely spread pattern of the peppers, etc., in the finer grind.

This is somewhat like stuff folks might pay respectable money for at the store, for similar type 'bulk sausage,' and can be made at home, electric or hand-crank, for about the same price per lb. as the meat and the bacon pieces.

Makes a juicy awesome burger, too.

A bacon cheese burger with emphasis on the bacon, as it's throughout the thing.

Just no raw or sub-146 f. meat.

I was always told the worst parasites die at about 146 f. , but the range for 'rare' on various meat thermometers, depending on vintage, often ranges from 127 to 140 f.

We're smoking dry-rubbed baby back and regular pork ribs for tomorrow.

perfect ratio, I neglected to mention in my post.

If your beef, venison, moose is very lean then go w/about 20% bacon, 80% meat; if it's somewhat fatty (venison never is, that's a tallow kinda fat&not tasty at all) then a 15/85 ratio is better.

I've never prepared moose, although in the same family as deer I suspect they hold quite a bit of fat.

Also, the bacon grinds much better if it's frozen and being fed into the grinder, cut up, chunked up, or as moose eater recommends, using the ends & pieces; I used to do that (bits&ends pkgs are cheap) but now I use an awesome local smokehouse bacon, I live alone, small batches.

 

[Stoner4Life]

maybe 80-82F today, sweet breeze to keep the 'skeeters @ bay. I was out front (in my Uncle Sam costume) greeting the tourists & locals as they drove by on the highway.......


my slice of Mayberry

come next winter it'll be my slice of Siberia

 

[noyd666]

great day, raining, warm, fog rolling in.

 

[Teddybrae]

You must spread some Reputation around before giving it to Noyd again.

 

[Bud Green]

Ya can't give Reputation to noyd...He's Taswegian, ya know...

 

[moose eater]

Just found another tiny chunk of my hash in a canister in the cupboard, next to a few buds someone had given me a while back!!

What ever happened to an orderly & disciplined life? I have dope I'd apparently forgotten about!

That used to be a potentially dangerous thing!

Now-days, it's more just a "Huh. Lookie there."... or a "Merry Christmas to me..." sorta thing.

My, but how times change.