Oh I'm sure the best thing about golf is you don't have to be good at it to enjoy it heh.Quoting Skitch (view post)
I've seen far worse.
Oh I'm sure the best thing about golf is you don't have to be good at it to enjoy it heh.I've seen far worse.
Blog!
And it's happened once again
I'll turn to a friend
Someone that understands
And sees through the master plan
But everybody's gone
And I've been here for too long
To face this on my own
Well, I guess this is growing up
Don't know if anybody else is familiar with Magic Spoon. I'd been hearing about their, "kids' cereal for adults" for a little while and decided to finally try some. Super expensive for what you get, first off, so I figured they had better be damn good to justify the price.
No. Definitely not good enough to justify the price. Bland and bitter and weirdly salty. It also coats your teeth after you eat a bowl. $48 for four small boxes, with maybe 3 bowls of cereal each. Yes, I will finish the ones I've gotten -- they're not HORRIBLE. But, I'm certainly never buying any again.
I do not recommend.
http://www.magicspoon.com/
The box it's delivered in says "Healthy cereal that tastes better than this box."
No. No, not really. Tastes just about the same, really.
My YouTube Channel: Grim Street Grindhouse
My Top 100 Horror Movies OF ALL TIME.
Ha. I figured that was the case, but now it's confirmed! Thank you for your service.
Started brining a bear ham on Monday. Will throw it on the smoker on Oct 2.
“What we are dealing with here is a perfect engine, er... an eating machine. It's really a miracle of evolution. All this machine does is swim and eat and make little sharks and that's all.”
We should totally start a MN Chapter of BBQ Pit Boys, and let that be our first video.
Most hits ever.
Losing is like fertilizer: it stinks for a while, then you get used to it. (Tony, Hibbing)
Please post lots of pics and reactions!!
Also, is bear closer to pork than beef, then? I thought bear was a red meat. Or is "ham" more in the cut/prep?
"All right, that's too hot. Anything we can do about that heat?"
"Rick...it's a flamethrower."
I have one more hind quarter and two shoulders in the freezer. Can toy with that idea after our first test run. I’ll throw on a small pork butt for pulled pork and cubanos?
“What we are dealing with here is a perfect engine, er... an eating machine. It's really a miracle of evolution. All this machine does is swim and eat and make little sharks and that's all.”
Prep. The ham is the hind quarter.
“What we are dealing with here is a perfect engine, er... an eating machine. It's really a miracle of evolution. All this machine does is swim and eat and make little sharks and that's all.”
Food coma imminent.
Delicious.
“What we are dealing with here is a perfect engine, er... an eating machine. It's really a miracle of evolution. All this machine does is swim and eat and make little sharks and that's all.”
14 day brined bear ham on the right, pork butt marinated in extreme garlic mojo sauce on the left:
After 12 hours on the smoker:
“What we are dealing with here is a perfect engine, er... an eating machine. It's really a miracle of evolution. All this machine does is swim and eat and make little sharks and that's all.”
I was invited to bac0n's paella block party. It did not disappoint:
“What we are dealing with here is a perfect engine, er... an eating machine. It's really a miracle of evolution. All this machine does is swim and eat and make little sharks and that's all.”
How was the bear?
Is it comparable to anything else, texture or flavour wise?
"All right, that's too hot. Anything we can do about that heat?"
"Rick...it's a flamethrower."
Delicious. Because of the pickling spices, it was a cross between ham and corned beef. Best Cubano sandwiches I’ve had.
“What we are dealing with here is a perfect engine, er... an eating machine. It's really a miracle of evolution. All this machine does is swim and eat and make little sharks and that's all.”
Amazing. Thanks so much for sharing.
"All right, that's too hot. Anything we can do about that heat?"
"Rick...it's a flamethrower."
OH MY GOD shutupshutupshutup
Thats sounds like the best.
Next I think we’ll smoke a front shoulder with a basic salt pepper garlic rub, check the flavor, then decide on a sauce. And then there’s Osso Buco with the shanks. Oh, sorry, Osso Bearco.
“What we are dealing with here is a perfect engine, er... an eating machine. It's really a miracle of evolution. All this machine does is swim and eat and make little sharks and that's all.”
And the rest becomes bearsagna for Christmas!
Losing is like fertilizer: it stinks for a while, then you get used to it. (Tony, Hibbing)
That paella though.
It's the perfect "I have a crowd to feed and I wanna be able to do most of the work ahead of time" dish. And lots of hoity toity cookery stores have the pans and cooking apparatus for rent, in sizes from 20 people all the way up to a 100. The one you're looking at is sized for 60.
Oh, and leftovers reheat perfectly. I like to nuke some in the microwave and top with a sunny side up or poached egg. It's heavenly.
Losing is like fertilizer: it stinks for a while, then you get used to it. (Tony, Hibbing)
Add mule deer to the menu.
“What we are dealing with here is a perfect engine, er... an eating machine. It's really a miracle of evolution. All this machine does is swim and eat and make little sharks and that's all.”
Losing is like fertilizer: it stinks for a while, then you get used to it. (Tony, Hibbing)
“What we are dealing with here is a perfect engine, er... an eating machine. It's really a miracle of evolution. All this machine does is swim and eat and make little sharks and that's all.”
Trimmed the belly / rib meat off of two deer this year.
I then made a 'Texas Style' venison belly roulade. The first one I made I used one of the bellies that ended up being in two pieces. The above was the last one I did where I managed to take it off all in one piece. It is a rather thin piece of meat.
Salt, pepper, stone ground dijon mustard:
Bacon:
Onion and pickled jalapeno on one, onion and mild pickled banana peppers on the other:
Roll them up and cinch them up:
Sear and braised for six hours (flipped once) on softened onions and carrots and a quart of beef stock:
Rest, skim the fat off the sauce, slice, and top with sauce.
“What we are dealing with here is a perfect engine, er... an eating machine. It's really a miracle of evolution. All this machine does is swim and eat and make little sharks and that's all.”
Thats how its done right there
I will now harvest that cut of meat from every deer I’m able to. Usually it’s missed, or at best makes it to the grind pile.
“What we are dealing with here is a perfect engine, er... an eating machine. It's really a miracle of evolution. All this machine does is swim and eat and make little sharks and that's all.”
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