Wednesday, January 24, 2007

All manners of things in a drug store you do not want announced in public

ARS on Jan-23-2007 at 12:20 AM RST @ 216.145.253.84 (ARS)
oh, wait. funny thing happened to me at Walgreens today.
ARS on Jan-23-2007 at 12:21 AM RST @ 216.145.253.84 (ARS)
I was trying to buy some Prilosec (long term antacid) and they had the fucking stuff under lock and key!
ARS on Jan-23-2007 at 12:21 AM RST @ 216.145.253.84 (ARS)
I don't know what that is about. Do people snort lines of antacid now?
ARS on Jan-23-2007 at 12:22 AM RST @ 216.145.253.84 (ARS)
anyway, they had little signs along the aisle spaced by department that said,"press for assistance."
ARS on Jan-23-2007 at 12:23 AM RST @ 216.145.253.84 (ARS)
I pressed the closest button and a voice booms from the PA, "Customer assistance needed in the antacid aisle"
ARS on Jan-23-2007 at 12:23 AM RST @ 216.145.253.84 (ARS)
FUCK! I sure am glad I wasn't in the profolactic or personal lubricant aisle!


ARS on Jan-23-2007 at 12:24 AM RST @ 216.145.253.84 (ARS)
"customer assistance needed in the hemeroid cream aisle"
TEX on Jan-23-2007 at 12:25 AM RST @ 66.30.185.99 (TEX)
PRICE CHECK AT REGISTER SIX FOR TAMPONS.

HAHAHAHAHAHA



ARS on Jan-23-2007 at 12:26 AM RST @ 216.145.253.84 (ARS)
"Customer assistance needed in the breast pump aisle" Shit all the guys would come running out to help with that one!
ARS on Jan-23-2007 at 12:27 AM RST @ 216.145.253.84 (ARS)
YOU DO NOT WANT TO BE IN THE AREA WHEN THE ANNOUNCEMENT COMES, "Customer assistance needed in the erectile dysfunction aisle"
ARS on Jan-23-2007 at 12:28 AM RST @ 216.145.253.84 (ARS)
"customer assistance needed in the overactive bladder aisle" followed by the "clean up in the overactive bladder aisle"
ARS on Jan-23-2007 at 12:30 AM RST @ 216.145.253.84 (ARS)
there are all manner of things in a drug store you do not want announced in public.

Wednesday, January 17, 2007

Be afraid... be very afraid...

Husker on Jan-16-2007 at 09:04 PM RST @ 69.209.132.209 (Husker)
Hey Now!: Hey Now!


Stella Brew on Jan-16-2007 at 09:04 PM RST @ 71.214.65.210 (Stella Brew)
HJ!!!

Jason, you off probation?

LabRat on Jan-16-2007 at 09:04 PM RST @ 71.231.46.49 (LabRat)
HuskerJason!


Husker on Jan-16-2007 at 09:06 PM RST @ 69.209.132.209 (Husker)
Parole, probation, whatever, I'm off


Stella Brew on Jan-16-2007 at 09:07 PM RST @ 71.214.65.210 (Stella Brew)
hj, good to hear...not that you are not normally off anyway...
Husker on Jan-16-2007 at 09:07 PM RST @ 69.209.132.209 (Husker)
yam on Jan-16-2007 at 09:04 PM RST @ 75.128.80.124 (yam)
Right on the OH/MI boarder. Just north of Toledo.


Hmm, I could be TP your house in 45 minutes. I'm in Whitmore Lake

mwb on Jan-16-2007 at 09:08 PM RST @ 24.182.225.74 (mwb)
Shitmore Lake?
yam on Jan-16-2007 at 09:08 PM RST @ 75.128.80.124 (yam)
Just north of AA right?


Husker on Jan-16-2007 at 09:08 PM RST @ 69.209.132.209 (Husker)
White trash Lake

yam on Jan-16-2007 at 09:09 PM RST @ 75.128.80.124 (yam)
Whadda on probation for??? Not sure I want you over here
Husker on Jan-16-2007 at 09:09 PM RST @ 69.209.132.209 (Husker)
Yeah, exit 53 off of 23
Husker on Jan-16-2007 at 09:09 PM RST @ 69.209.132.209 (Husker)
Trumped up charges I assure you.
yam on Jan-16-2007 at 09:10 PM RST @ 75.128.80.124 (yam)
Fuck the Man!!
Oogie Wa Wa on Jan-16-2007 at 09:10 PM RST @ 72.69.112.122 (Oogie Wa Wa)
I been there, its safe. Well, kinda.
Stella Brew on Jan-16-2007 at 09:11 PM RST @ 71.214.65.210 (Stella Brew)
yam, Husker is a rat in good standing...course, some people may not want a rat to their house either...
mwb on Jan-16-2007 at 09:11 PM RST @ 24.182.225.74 (mwb)
The protection order in Idaho Springs was justified though...

Tony makes a long hair joke, ha ha ha ha ha!

r on Jan-16-2007 at 04:44 PM RST @ 68.56.251.177 (r)




Tony on Jan-16-2007 at 04:45 PM RST @ 68.52.90.142 (Tony)
whose the ugly chick?


Tony on Jan-16-2007 at 04:51 PM RST @ 68.52.90.142 (Tony)

just in case the last picture is someones significant other....I was referring to this picture.

Monday, January 08, 2007

I just go out on the pond with a lawn chair, myself.

chumley on Jan-08-2007 at 11:25 AM RST @ 63.118.227.254 (chumley)
Hey Macker...you picked a good day not to go ice fishing.
chumley on Jan-08-2007 at 11:26 AM RST @ 63.118.227.254 (chumley)
January 6, 2007: With the holiday season finally over, we were looking forward to the first big ice fishing trip of the season. Hauser Lake has a good solid foot of ice on it, and last Monday Dave had caught 3 nice trout at Black Sandy. At one point during the week, we had eight guys ready to come out. I purchased a Boston butt pork shoulder and smoked it, thinking that pulled pork sandwiches on the ice would be a good way to start the New Year.



But the ominous weather forecast looked worse and worse as the week progressed, and slowly we began to lose members of our party. The forecast called for snow, heavy at times above 5000 feet, but less than an inch in the valley. That wasn’t too bad. The forecast also predicted 20 – 30 mph winds. Now that is bad.



After listening to a phone message from Mark Vetter saying he wasn’t feeling like driving over MacDonald Pass, I called Wapiti Bob and told him I was thinking of bailing. However, Bob convinced me to go, pointing out that we only live 20 minutes from Black Sandy, and we could always turn around and leave if the weather was bad. So, I finished smoking the pork, and called Dave to make arrangements to pick him up in the morning.



Dave and I arrived at Black Sandy shortly after 8:00 a.m. While the wind was blowing during the drive out, it was calm with only a slight breeze at Black Sandy. So we unloaded our gear and walked (well, Bob drove his 3-wheeler while the rest of us walked) across the Causeway bay about a half mile to a rocky point where we have had success in previous years fishing for trout and ling. Only four guys from Helena showed up, everyone who lived out of town did not.



A large rift zone had formed in the ice, and unfortunately it ran across to the tip of the point where the best ling fishing was. I went and drilled a hole near the rift zoen, and could see water pulsing under the ice. Not good. However, the ice right next to the rift was a good 8 inches thick.



We started drilling holes and while I was tying up my second rig, I heard a “sploosh”, and turned my head and saw Bob’s idiot dog, Jesse, had walked over through the rift zone and had fallen through the thin ice. Jesse was frantically paddling around, while Bob was oblivious to the whole event, since he was drilling holes at the time with the power ice auger. Not feeling like risking my life to save Bob’s dog, I walked up to Bob, shouting the whole way, until Bob finally heard me and shut off the auger. Lying on the ice, with Brian holding his boots, Bob was able to get his hand around Jesse’s collar, and with a mighty tug he pulled the idiot retriever from the frosty waters. Shivering a bit, Jesse looked fine.



We then got down to the task of getting our poles in the water. Shortly thereafter, the first giant gust of wind arrived, with a bit of snow. We resolved to get the ice huts up after the wind relented a bit, and we did. I set mine as close to the crack as possible, hoping to catch ling. Bob put his about 20 feet upwind of mine.



The wind did die down, and then stopped altogether. By this time Brian had left, leaving Dave, Bob and I on the ice. When the wind did start up again, Dave and I went inside my ice hut, while Bob and his shivering dog went in his. To keep the huts from blowing away when we were not inside them, I tied mine to the power auger, drilled about 8 inches into the ice. Bob tied his to his 3-wheeler.



Meanwhile, we had our one and only bite of the day. Bob caught what I believe may be the largest trout I ever see come through the ice on Hauser – a 5 – ¾ pound male rainbow. Nice fish.



The wind slowly grew in intensity. But it was nice and cozy inside the hut. I could see two of my poles through the ice hut window. Dave said, “Too bad the auger is staking down the hut, or else I would go drill a couple of holes where I could see them.” I told him to go ahead, as long as I was sitting in the hut, it was anchored down sufficiently.



Big mistake. No sooner had Dave drilled his second hole, when the mother of all wind gusts came up. It started moving the ice hut, with me in it. The scary part was, the wind was blowing me right towards the hole where Jesse the dog had fell in. I leapt up, spilling my can of PBR, and frantically unzipped the hut. I got my foot outside the door, and the traction from my cleats stopped the hut. Meanwhile, Wapiti Bob was undergoing a similar experience. The wind was so strong, it started to blow his hut away, dragging his ATV with it! Fortunately, the intensity of that gust only lasted for a matter of seconds.



While Bob and I were having a harrowing experience, it was nothing compared to Dave’s. Fortunately for Dave, he had the auger to hold onto to keep from being blown into the open water. Unfortunately for Dave, his duffel bag and bucket blew away. Fortunately for Dave, his duffel bag lodged against a chunk of ice poking up from the rift zone. Unfortunately for Dave, his bucket sailed right into the open water! Fortunately for Dave, the bucket landed upside down, and the air trapped in the bucket kept it floating.



Dave was most upset about the bucket, as it contained the most expensive item of his gear, his prescription glasses. Following a similar procedure to the dog rescue, Dave lay flat on his belly and used a cross-member conduit pole from the ice hut (by this tiem we had broken them down) to slide through one of the rod holders on the side of the bucker. When he pulled it onto the ice, lo and behold his glasses case was still floating inside the bucket! A couple of things were still floating in the hole. Using a rapala attached to a pole, Dave was able to snag a Ziploc bag full of tackle from the open water (earlier, I had used the same approach to snag one of my gloves that blew right next to the crack, but too close for me to retrieve it.



That about took care of our enthusiasm for ice fishing. The wind did die down a little again, so I got the grill started, and heated up the foil packet of pulled pork I had brought. While it was heating, we observed another ice hut being blown across the lake out in front of Black Sandy. After eating the pulled pork sandwiches, we pulled stakes, walked back across the bay, loaded up, and headed to the Causeway Chalet. When we got back to town, we found out that the wind had blown over several large Colorado blue spruce trees, and caused widespread power outages.

Wednesday, January 03, 2007

Dan as a misunderstood genius. Or not.

Shoe on Jan-02-2007 at 10:03 PM RST @ 71.90.38.146

"Dan 'The ListerTroll'
Senior Member
Username: 'The ListerTroll'

Post Number: 3885
Registered: 03-2004
Posted From: 216.23.59.245

Rating:
Votes: 2 (Vote!)

Posted on Wednesday, January 03, 2007 - 12:21 am: Edit Post
Boilovers usually happen just before the boil starts. There is an insulating foam that forms over the wort. This foam superheats the wort and frequently causes a boilover. Once the boil starts to roll, the danger of boilover is usually past unless there is way too much power applied.

I use two elements of differing wattages. Both are powered to bring to a boil then one or the other is disconnected for the length of the boil.

Sizing the elements is the best way to prevent boilovers. Start out with a 3500W element. If this is insufficient, buy a larger one - they are cheap.

Dan
--This space is STILL being left intentionally blank.- "


Note that Dan refers to the foam as an insulating foam, and the wort as superheated. Frankly, I think he has a point there.

Liquids often boil with a few degrees of superheat (defined as the temperature the liquid is above its boiling point), because excess energy is required to overcome surface tension as a bubble begins to form in the liquid. This initial bubble formation, or "nucleation", can be eased by the presence of nucleation sites. Common examples are small cracks in coffee cups. Heat water in such a cup in the microwave, and you might witness significant boiling bubble formation only at the crack. Very clean containers with few nucleation sites are subject to "bumping", where a single massive bubble rapidly forms, throwing boiling liquid all over the place. That's why in chemistry lab you use a boiling stone in the bottom of a flask, the stone provides nucleation sites and reduces bumping.

Boiling over early in the boil may be a related phenonema. Until the hot break forms, nucleation sites are limited. As the foam forms, it covers the surface of the wort and insulates it, and less heat escapes. The wort superheats another degree or two, and significant bulk boiling occurs, leading to the boil over.

Monday, January 01, 2007

The secret behind the best damn brisket in the known universe

P on Jan-01-2007 at 02:15 AM RST @ 74.41.20.142 Yeah Tony, I read about your brisket on scroll back. I use a base of Montreal Steak Seasoning, and I add some garlic powder, fresh crushed black pepper, celery seed, and dried Rosemary. Most of the time anyway, Shoe is partly correct when he said that I "never used the same thing twice" or whatever. I may make small changes, but the basics are the same.

P on Jan-01-2007 at 02:22 AM RST @ 74.41.20.142 The main thing is the salt in the rub, and the low heat and long cooking time.

Last Fest I learned something, with a brisket that doesn't have a thick fat cap, cover it with bacon! That worked out great.



Piper also does his brisket on an offset smoker, trying to hold the temperature in the 200-220 region, and never letting it get to 260. The key is a long, slow, low temperature cook. It is better to have the fire go out while you are asleep or passed out drunk then it is to put too much charcoal on and have the meat cook too quickly. That long slow cook is necessary to convert the collagen to gelatin and to render the fat. If the meat temperature rises too quickly, that conversion will not happen, and the meat will be tough.


The seasoning goes on thick. Piper claims this helps form a crust that keeps the meat moist. You want a brisket with the full layer of fat on it, NOT trimmed. Cook fat side up, thicker end towards the hot end of the smoker. No basting is required. Cooking time is about 24 hours. At the end of the cooking you can wrap it in aluminum foil and then a towel and stash in a cooler to remain hot if you won't be serving immediately. If you will be serving immediately, let rest 15 to 30 minutes before slicing.


- Shoe