Yikes!! It's a land Snark!!

[Jerry D.]

Y'all are over thinking this whole thing, shut up and drink.

SS hardware for my 6.





Blurry, but you get the idea.



For Biscuit.

It looks good with its new hardware. I still want to do all kinds of dirty things to it.- Ring of Dingle is good stuff!

 

[ac700wildcat]

So anyone needing a 38oz stainless Nalgene.... They're back..

Doc

I just saw this!! I hope they still have some next month. I'd love to have a couple of them, but wasn't willing to pay darn near $50 a piece. If anyone happens to order a couple extra I might be willing to swap you for a new 16.

 

[GSO1962]

Man, learned a lot today. Evidently, St. Patrick wasn't born in Ireland, his color is blue, not green, and March 17th was the day he died, so we're celebrating his death.

And somehow (it's a mystery to me), St. Patrick became the unofficial patron saint of engineers. Perhaps those from the St. Louis area are familiar with the week long party associated with St. Patrick's day down in Rolla (now MO S&T, formerly U of MO-Rolla, formerly MO School of Mines)... When I went there in the '80's, it was still pretty rowdy, but I understand it has calmed down somewhat. Something about too many students dying of alcohol poisoning that makes the authorities start to crack down on these things... Anheuser-Busch used to always dye kegs of beer green and truck them down to Rolla for the festivities. It was probably Busch beer, which I won't touch now, but at the time, it was beer and plentiful!

 

[Guyon]

What's this corned beef business? The Irish eat fish!

And jalapeño hush puppies!

 

[worldwood]

Thats looks and sounds delicious.

 

[Jerry D.]

I want those hush puppies.

 

[Psyop]

And somehow (it's a mystery to me), St. Patrick became the unofficial patron saint of engineers. Perhaps those from the St. Louis area are familiar with the week long party associated with St. Patrick's day down in Rolla (now MO S&T, formerly U of MO-Rolla, formerly MO School of Mines)... When I went there in the '80's, it was still pretty rowdy, but I understand it has calmed down somewhat. Something about too many students dying of alcohol poisoning that makes the authorities start to crack down on these things... Anheuser-Busch used to always dye kegs of beer green and truck them down to Rolla for the festivities. It was probably Busch beer, which I won't touch now, but at the time, it was beer and plentiful!

Dont tell me you were in the Frat that saves all the puke for St Patrick's day

 

[The Warrior]

The fish looks great Guyon. Been a long time since I've done that.

 

[Chameleonbear]

Biscuit that looks indeed yummy. The hush puppies are what I'm really looking at. I'm thinking with a habenero bacon ranch dipping sauce... oh lawdy jeebus!

And now for something completely different:

 

[granitestateofmind]

The Irish do eat fish....on Fridays. Where I grew up there were a lot of Catholics (mostly Roman but many Irish), and the whole damn town smelled like fish on Fridays.

 

[tradewater]

 

[Chameleonbear]

Thanks! The coffee I was drinking was spending far too much time going down my gullet and not out my nose.

 

[GSO1962]

Dont tell me you were in the Frat that saves all the puke for St Patrick's day

No frat for me, I was what was known as a GDI (gosh danged Independent).

 

[Guyon]

I'm getting the sense that people would enjoy some hush puppy porn.

 

[Jerry D.]

I'm getting the sense that people would enjoy some hush puppy porn.

Very much so.

 

[granitestateofmind]

I'm getting the sense that people would enjoy some hush puppy porn.

It sounds so....dirty when you say it like that. mmMMmmm.....fried food....:drool:

 

[GSO1962]

All these references and posts remind me of when I was in Newport NS in RI back in '86. I decided to cook a brisket one weekend for some of the guys in Department Head School with that summer.

I went to the local butcher shop and asked for a brisket. The guy was clueless as to what I wanted. I asked him if he had one of the "cuts of meat" cows somewhere. He said he did in the office. We went back there and I pointed to the brisket.

He said "Oh, you want a corned beef." And went and pulled out this chunk of boiled meat and asked "How much do you want?".

He thought I was crazy for wanting two 13-14 lb slabs of "uncooked corned beef". He sold it to me, but he still thought I was crazy for wanting 2 of them. Not the best briskets I ever cooked (had to improvise a pit using a jigsaw, 4 #2 washtubs and some dryer vent pipe) but at least I had brisket.

Texas-style/barbeque/smoked brisket is totally different from corned beef, even though it comes from the same part of the animal. The brisket is a cut of tough meat from the front chest. The "corned" part refers to the salt-cure and spices and whatnot.

It's kind of funny that we think of either one as a delicacy today, because like so many other delicacies, they both originated as a cheap way to make use of a pretty nasty cut that rich folks would turn their nose up at.

JT knows his meat! I am a fan of both styles of brisket. I actually do corned beef (with the onions, carrots and baby Yukon Gold 'taters) in the crock pot every other month or so. The cabbage doesn't do well all day in a crock pot, so I cut it up and saute it in some bacon grease and liquid from the brisket pot once I get home from work.

Is corned beef and cabbage an Irish tradition?

I had it last night, but a couple people on other boards were talking about it earlier and now im thinking there is a reason LOL

Nope, not doing it right. First, they'll kill you if you call it "St Patty's." Also, the Irish don't really eat corned beef. I'm doing bangers and mash instead of my usual St Fatty's Day fatty though.

I believe the tradition of corned beef and cabbage for St. Patrick's Day developed in New York, where the Irish immigrants picked up an appreciation of corned beef from their Jewish neighbors.

It's pretty much a staple, rather than a delicacy, for me. I know the doctors all say we're not supposed to eat a bunch of red meat, but, when done right, and trimmed properly, brisket can be just about the leanest cut of beef you can eat. I scarf down brisket 2-3 x/ week, more if I've smoked up a big ole 12-14 pounder, along with a couple of pound of BBQ'd chicken every week. And when I get done with a brisket, it's so tender, it chews itself.

You want a nasty cut of beef, that's the flank steak, the traditional cut used for beef fajitas. Since I don't like how stringy and tough that cut is, I use 3/4 inch thick round steak, sliver-sliced and well marinated for my fajitas. I also cook up my own picante sauce in 2 gallon batches, but that's another story.

Don't believe the doctors!! Even the fat in brisket is good for you according to researchers at Texas A&M.

"The beef brisket, treasured by most Texas barbecue connoisseurs and a common staple found inside smoking pits throughout the Lone Star State, contains ‘depots’ or tiny reservoirs of healthy monounsaturated fatty acids, according to new research."

It's almost like eating olive oil....haha!

Complete story here.
http://agnews.tamu.edu/showstory.php?id=458

 

[Chameleonbear]

I have what I'm sure is a stupid question... What is the difference between PALS and MOLLE?

Is it just that PALS is the actual "laddering" while MOLLE is the overall system(the locks and everything)? I'm always seeing things that are "PALs Compatible" or "MOLLE compatible" but aren't they both interchangeable?

Before I get the "GOOGLE IT NOOB" answers, I did and everything I was finding was saying they are interchangeable so I figured I'd ask the smartest people I know... for this kind of stuff.

 

[iwouldhurtafly]

JT knows his meat! I am a fan of both styles of brisket. I actually do corned beef (with the onions, carrots and baby Yukon Gold 'taters) in the crock pot every other month or so. The cabbage doesn't do well all day in a crock pot, so I cut it up and saute it in some bacon grease and liquid from the brisket pot once I get home from work.





I believe the tradition of corned beef and cabbage for St. Patrick's Day developed in New York, where the Irish immigrants picked up an appreciation of corned beef from their Jewish neighbors.



Don't believe the doctors!! Even the fat in brisket is good for you according to researchers at Texas A&M.

"The beef brisket, treasured by most Texas barbecue connoisseurs and a common staple found inside smoking pits throughout the Lone Star State, contains ‘depots’ or tiny reservoirs of healthy monounsaturated fatty acids, according to new research."

It's almost like eating olive oil....haha!

Complete story here.
http://agnews.tamu.edu/showstory.php?id=458

Doctor told me the same... he told me that basically for the past while doctors have been trying to solve heart issues, and the thought was, no fat, no fried foods, blah blah, etc etc... BUT turns out that since this crusade they have not made a dramatic impact on heart disease and now people are developing more brain issues... LOL I cant back that up, just taking his word for it. The guy is great though, started a conversation about knives one time, and all the sudden he pulled this out...



A custom Steven Lynn he just received... My doctor is a knife guy HAHA! Best doctor ever lol.

 

[Guyon]

Want to know how to spell trouble?