Yikes!! It's a land Snark!!

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Took a couple days off, and I'm too lazy to read through 15 pages. Hope I didn't miss anything too exciting. Sorrry 'bout your thumbs, Psy :(

DJG097 said:
I'm not going to lie, that actually seems pretty cool..
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Great, cause I can definitely make that happen! :D It wipes right off with acetone but it's still annoying.

TMHunt said:
When you figure that out on the black dye and the orange handle let me know JT. That is frustrating as hell, Ive even tried polishing the inside of the sheaths and I cant get the black to stop that crap on the orange or pink or white. The only thing that I have got to help is just allow a huge curing time for the dye and it will eventually stop but Im talking months and months, Its Sucks!
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Yeah... glad to hear I'm not the only one! I was beginning to think I was losing my mind. I had this happen once before so, Not only did I polish/glass the inside of the sheath warmed with the low setting on my heat gun after dying and burnishing as usual, then burnished it again, I gave it two coats of clear spray poly (on the inside only) before sewing it up. There's just something about the pigments in Feibing's "USMC" black that's just plain weird... there's got to be another brand that works better but A) I don't make entire black sheaths very often and B) I don't have time to screw around trying six different kinds of dye and throwing five of them away.

I do have some brown dye that's so dark it's pretty much black in almost any light, so I will probably just try that in the future. Or maybe this...

s0057111_sc7


:p
 
Need to share my St. Paddy's Day song, Its tradition!

http://youtu.be/s5f_ZyLhnmg

I'll share some of my favorite lines... Honestly its all good. LOL

Down to the pub, for a two shilling ale
The bread on the counter is going stale
If I dont get some fresh bread soon,
Gonna punch in your face, and bark at the moon!

Aye, Aye, Aye, Sharpen your boot, and bludgeon yer eye!
Aye, Aye, Aye, The Blarney Stone brings a tear to me eye!

Got ooze in my pores, my feet are all wet
Got mold in my ears but I aint dead yet!
Got stones in me bladder, got a crack in me head
When Patty starts cryin, this is what I said

Aye, Aye, Aye, Sharpen your boot, and bludgeon yer eye!
Aye, Aye, Aye, The Blarney Stone brings a tear to me eye!


Drink up!
 
10min till noon

just got home from picking up my son from preschool. Time for a beer.

aaaaaaand it just started snowing again.
 
As I have been sick I haven't had time to properly stock up for the Feast of St. Patrick, so it looks like root beer will have to suffice.
 
DerekH said:
As I have been sick I haven't had time to properly stock up for the Feast of St. Patrick, so it looks like root beer will have to suffice.
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You're a mod. You're supposed to lead by example! You're a disgrace to the badge.
 
bigghoss said:
You're a mod. You're supposed to lead by example! You're a disgrace to the badge.
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I've got enough beer for both of us. mainly because I don't drink much and overbought for a week alone in the mountains. But still, plenty of stout in da fridge.
 
granitestateofmind said:
Pero yo estoy de Chili en Nueva York. Y tu no eres de Mexico, so calle tu boca. Si entiendeme, sé más de chile que tu. ¿Has estado alguna vez en Mexico? Creo que no. He sido, y cuando usted dice "chili con carne" se obtiene la carne, y cuando usted dice chili, se obtiene sólo los frijoles. Whether I'm from New Hampshire or not. No es mi opinión, es un hecho.

WW, be careful you use both arms swinging that thing. You don't want to end up looking like King Richard.

And the chili was awesome, if I do say so myself (of course, everyone including my kids and the guest of honor practically licked their bowls clean). Used some beef stock and tomato paste as the base, and had some Southwest chili powder that my sister got at the mercado in New Mexico when she lived there.
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This wasn't true when I was in Mexico. I had several bowls with meat in them. And I've had chilis that dispensed with beans entirely. Not red chili, I grant you, but still. The important ingredient that makes it chili? Chili peppers, believe it or not! As it happens, the Chili Appreciation Society International stated in 1999 that neither meat NOR beans are permitted ingredients for use in official competition. More, chili doesn't originate in Mexico and isn't widely available there, except in spots catering to tourists. In fact, the Mexicans themselves don't seem to be terribly fond of it. The Diccionario de Mexicanismos describes chili as: “detestable food passing itself off as Mexican, sold in the U.S. from Texas to New York.”

Many people consider chili to have originated in Texas, as a matter of fact. And Texas chili traditionally doesn't include beans (and may not include any other vegetables besides chili). Meat, on the other hand, is pretty likely, as the first recorded stew going by the name of chili in any part of the world was, in fact, chili con carne.

Personally, I think the controversy is silly, and the important thing is how good it tastes. I include both meat and beans in my rendition. For that matter, based on my copy of the Joy of Cooking, I believe Ethan's recipe includes meat as well, excepting the vegan chili recipe. And for his famous Cincinnati chile recipe, you only use beans if you're doing a 5-way. It's not an essential ingredient.
 
crimsonfalcon07 said:
This wasn't true when I was in Mexico. I had several bowls with meat in them. And I've had chilis that dispensed with beans entirely. Not red chili, I grant you, but still. The important ingredient that makes it chili? Chili peppers, believe it or not! As it happens, the Chili Appreciation Society International stated in 1999 that neither meat NOR beans are permitted ingredients for use in official competition. More, chili doesn't originate in Mexico and isn't widely available there, except in spots catering to tourists. In fact, the Mexicans themselves don't seem to be terribly fond of it. The Diccionario de Mexicanismos describes chili as: “detestable food passing itself off as Mexican, sold in the U.S. from Texas to New York.”

Many people consider chili to have originated in Texas, as a matter of fact. And Texas chili traditionally doesn't include beans (and may not include any other vegetables besides chili). Meat, on the other hand, is pretty likely, as the first recorded stew going by the name of chili in any part of the world was, in fact, chili con carne.

Personally, I think the controversy is silly, and the important thing is how good it tastes. I include both meat and beans in my rendition. For that matter, based on my copy of the Joy of Cooking, I believe Ethan's recipe includes meat as well, excepting the vegan chili recipe. And for his famous Cincinnati chile recipe, you only use beans if you're doing a 5-way. It's not an essential ingredient.
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Al parecer, estaba hablando de mi culo. Thanks for the clarification. I should know better, but C-bear's comment about people from NH not knowing anything deserved a little snarkback. I was actually hoping he couldn't read Spanish.
 
mmmm..... green chile stew....
miss me some New Mexican cuisine somethin' fierce.
 
granitestateofmind said:
Pero yo estoy de Chili en Nueva York. Y tu no eres de Mexico, so calle tu boca. Si entiendeme, sé más de chile que tu. ¿Has estado alguna vez en Mexico? Creo que no. He sido, y cuando usted dice "chili con carne" se obtiene la carne, y cuando usted dice chili, se obtiene sólo los frijoles. Whether I'm from New Hampshire or not. No es mi opinión, es un hecho.
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I actually have been to Mexico, among other countries. I'm not fluent in Spanish but I know enough to be dangerous. I pretty much never order chili out because it is never as good as home made. Rockcastle chili is really damn good. Which it is a chili con carne. I was just giving ya a hard time.
 
I'd love to try your chili, all kidding and chili history aside, GSOM. You've actually got me seriously craving a bowl. I love chili of pretty much ALL varieties.
 
Chameleonbear said:
I actually have been to Mexico, among other countries. I'm not fluent in Spanish but I know enough to be dangerous. I pretty much never order chili out because it is never as good as home made. Rockcastle chili is really damn good. Which it is a chili con carne. I was just giving ya a hard time.
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crimsonfalcon07 said:
I'd love to try your chili, all kidding and chili history aside, GSOM. You've actually got me seriously craving a bowl. I love chili of pretty much ALL varieties.
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To make everyone's mouth water a little more, and because we have so many foodies here: I made some Vermont Smoke and Cure maple brined and cob smoked bacon for breakfast, left the grease in the pan, chopped up and fried a HUGE Vidalia onion then a lb. of Australian grass fed ground beef. Put one package each of dried black and pinto beans (that I'd quick prepared) into the crockpot with the beef and onions, chili powder, a little cumin, half a can of organic tomato paste, a quart container of Pomo (no citric acid) diced tomatoes, salt and about 16 oz. of beef stock and let it cook on high for about 7 hours. The crockpot was almost overflowing. I had a friend over for dinner last night as it was his birthday, so I also made chocolate box cake using the seltzer method (just mix and 12 oz. seltzer, put in oven) with triple berry seltzer so the cake had a little "black forest"-y flavor suffused throughout. He said it was the first time anyone had sung "Happy Birthday" to him since his 50th 13 years ago. Plus I served him a few Harpoon Black IPA's. Even had a couple myself. All in all, a great evening, and I made so much that I sent him home with a quart container full and still have 1½ quarts left to put in the freezer. And he wouldn't take any cake, so my kids are totally jazzed.
 
I have been to Mexico a handful of times....... Its not the country id personally go to if i was just looking for good eats thats for sure. But we all have our own preferences.....

As far as good eats go, you can keep me in the southern USA and the Caribbean.

For me there is nothing better than a good steak, Ribs, or some fried or jerked chicken.
 
granitestateofmind said:
To make everyone's mouth water a little more, and because we have so many foodies here: I made some Vermont Smoke and Cure maple brined and cob smoked bacon for breakfast, left the grease in the pan, chopped up and fried a HUGE Vidalia onion then a lb. of Australian grass fed ground beef. Put one package each of dried black and pinto beans (that I'd quick prepared) into the crockpot with the beef and onions, chili powder, a little cumin, half a can of organic tomato paste, a quart container of Pomo (no citric acid) diced tomatoes, salt and about 16 oz. of beef stock and let it cook on high for about 7 hours. The crockpot was almost overflowing. I had a friend over for dinner last night as it was his birthday, so I also made chocolate box cake using the seltzer method (just mix and 12 oz. seltzer, put in oven) with triple berry seltzer so the cake had a little "black forest"-y flavor suffused throughout. He said it was the first time anyone had sung "Happy Birthday" to him since his 50th 13 years ago. Plus I served him a few Harpoon Black IPA's. Even had a couple myself. All in all, a great evening, and I made so much that I sent him home with a quart container full and still have 1½ quarts left to put in the freezer. And he wouldn't take any cake, so my kids are totally jazzed.
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Pictures?

or it didn't happen
 
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