Time to Change Your Snark Plugs

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wacbzz said:
Bacon? I've got yer bacon...
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came out a little crispy but SO GOOD

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i love me some chromecast...

i'll fire up a youtube series on woodworking, wood cutting/logging, or something along those lines, and then sit back, watch, multi-task - takes a big load off the old computer

big screen HD goodness

free!
 
Going to my fil's 90th birthday party tonight. Gonna be a metric crap load of people there.
 
My wife liked the chromecast too.. But i just asked her about it and found out she doesnt use it anymore.. I didnt know that LOL

Do you have to use a phone or tablet to control it? Thats the only issue she has because she says it kills that battery in her phone/tablet and she cant use it for anything else while she is using the chromecast... I dunno i never even tried it.

The main reason she doesnt use it anymore is because we got her a new smart TV for the bedroom, so now she doesnt need the chromecast, we would use it in the kids room except i think you need to control it with a phone/tablet ??
 
Just ordered a Warbonnet Blackbird XLC with topcover.

Now to decide between a silnylon or urethane coated Etowah 10x12. Leaning towards the urethane coating for durability.
 
Chameleonbear said:
I cuddled with Paris Hilton because I'm a pimp like that...


EW! I almost wish I was wearing a purple shirt, it seems like it would be more fitting.


In other news, the ankle is still (...)'ed up, however I have it wrapped at night (I forget that it's messed up and try walking to the bathroom... yeahhhhhh... Needs some kind of support) and an air brace during the day. AND then on the blood pressure front, I talked to the doctor this afternoon. His first suggestion was "Boy, get yo' ass to the hospital RIGHT NOW!" which didn't happen. Today was actually a little lower (took it 3 times, the average was 190/110) so instead I talked him out of that and he is changing my medicine as of tomorrow. He wasn't thrilled with that solution but I pointed out that it's been this way for 3 weeks now so another day wasn't going to kill me. He pointed out that it might, what a buzzkill eh?!

WHOOT! So glad the reply box is back! It is so much nicer.

Oh and thanks for the concern guys!
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Bear, go to the ER. I spent a week in the hospital last year with a hypertension crisis. 4 days of the 7 were in ICU.
Don't mess with high BP. Believe me I know from whence I speak. It will give them time to create a mix of meds to control it. And the best news is, you'll have to have it checked regularly, because they usually have change up the meds every few years or so.
Go now...

Doc
 
wacbzz said:
It that one of those "set it and forget it" thingamajiggers?! :eek: Looks like you may have taken the "forget it" part just a little too seriously. :D
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actually, the first thing the instructions say is "do not set and forget"

most of the color is from the bbq sauce i put on. crispy but not actually burned.

the chicken was PERFECT and had a nice bacon tang

but yes, it's a ronco thingmajigger. $10 at the thrift store, brand new, not $200 :D
 
you can control chromecast from nearly any instance of chrome browser on a computer, with the chromecast plugin applied.

you should also be able to turn off your tablet or device and the chromecast carries on by itself...

and if you are at home, just plug the tablet into a wall wart :D
 
worldwood said:
Man, now you got me thinking about what i could be eating right now if i really WAS in Ethan's house LOL

.... I wonder if he has any good recipes with peanut butter... Hmmmm.
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take 2 parts PB, 1 part minced garlic, 1 part soy or wooster sauce, and 1 part sriracha
mix thoroughly and paint on your favorite meat before and during grilling for example:

Guyon said:
Great. Now all I can think about is peanut butter pork loin.
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cbwoods67 said:
Just ordered a Warbonnet Blackbird XLC with topcover.

Now to decide between a silnylon or urethane coated Etowah 10x12. Leaning towards the urethane coating for durability.
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I have the urethane coated model, packs down slightly fatter than a 40oz kleen kanteen and weighs less than 2 pounds.
tie outs are figure 9's with the reflective cord so I don't trip on them and coghlan's orange aluminum stakes that run 4/$3 at academy.
 
Bladite said:
....
most of the color is from the bbq sauce i put on. crispy but not actually burned.

the chicken was PERFECT and had a nice bacon tang
...... :D
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1066vik said:
take 2 parts PB, 1 part minced garlic, 1 part soy or wooster sauce, and 1 part sriracha
mix thoroughly and paint on your favorite meat before and during grilling for example:
.....
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I haven't used any sauces based on tomato sauce/paste, "sugar-syrup" (maple, molasses, corn syrup, etc) or thick gooey bases (peanut butter, almond butter, etc) in 20 years as they invariably burn/char, which adds a flavor I dislike.
 
Just got done water "proofing" 3 Jackets/coats, 3 bags, 2 pairs of boots, 2 pairs of gloves, a gun holster, 2 paracord bracelets, 8 knife sheaths, a cell phone case, head lamp strap, and I am probably forgetting something... The cat ran away before I could get him too lol! Bought a can of some outdoor type/silicone something or other water "proofer" and it just kinda snow balled. Planned on doing just 2 coats and a bag, but it all got outta control! Now I just wish I was camping, going to be AWESOME weather tomorrow... :grumpy:
 
zzyzzogeton said:
I haven't used any sauces based on tomato sauce/paste, "sugar-syrup" (maple, molasses, corn syrup, etc) or thick gooey bases (peanut butter, almond butter, etc) in 20 years as they invariably burn/char, which adds a flavor I dislike.
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The key to not burning the sauce is to cook the meat until almost done, then apply the sauce and grill it for just a few minutes on each side to let the sugar caramelize. Or serve the sauce on the side at the table. My favorite ribs are St. Louis style spareribs (more flavor than back ribs, but without the skirt meat of regular spare ribs) that are cooked with a dry rub in the oven for about 4 or so hours at 250 degrees. Then I finish them on the grill with sauce and only do about 3 minutes on each side with direct heat.
 
1066vik said:
I have the urethane coated model, packs down slightly fatter than a 40oz kleen kanteen and weighs less than 2 pounds.
tie outs are figure 9's with the reflective cord so I don't trip on them and coghlan's orange aluminum stakes that run 4/$3 at academy.
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I am familiar the the klean kanteen so that's a good point of reference. Thanks!

What color did you go with? Based on the pics on their website, it looks like the green may be a little bright, so I'm thinking woodland camo.
 
Bladite said:
actually, the first thing the instructions say is "do not set and forget"

most of the color is from the bbq sauce i put on. crispy but not actually burned.

the chicken was PERFECT and had a nice bacon tang

but yes, it's a ronco thingmajigger. $10 at the thrift store, brand new, not $200 :D
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GSO1962 said:
The key to not burning the sauce is to cook the meat until almost done, then apply the sauce and grill it for just a few minutes on each side to let the sugar caramelize. Or serve the sauce on the side at the table. My favorite ribs are St. Louis style spareribs (more flavor than back ribs, but without the skirt meat of regular spare ribs) that are cooked with a dry rub in the oven for about 4 or so hours at 250 degrees. Then I finish them on the grill with sauce and only do about 3 minutes on each side with direct heat.
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Yep, cook, then apply. But not really into the carmelization thing. I always have the final eating sauce on the side. Now, while the cooking process is going on, I use a "special secret-recipe sopping sauce" that helps keep the outside from getting too dry while the insides are still cooking.
 
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