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

Saturday, December 30, 2006

The chat mourns the passing of Saddam Hussein

Strange Still at Work DAMMIT on Dec-28-2006 at 07:05 PM RST @ 216.70.29.2
Well they put Sadaam's hanging on Pay per view?

If they do I'm in... I'll ivite the neighbors for beer and chips...



yam on Dec-28-2006 at 07:06 PM RST @ 75.128.80.124
What kind of beer goes best with a hanging??
Oogie Wa Wa on Dec-28-2006 at 07:07 PM RST @ 72.69.105.184
Something in a longneck.

Wednesday, December 20, 2006

Parking Etiquette

 M M on Dec-20-2006 at 10:00 PM RST @ 67.167.94.100
some fucking guys got into an accident (bumpers dented) right in front of my driveway. they were parked there, talking. I pull up and say
hey, can you guys move forward a few feet so I can get in my driveway?

dudes just look at me and then waves me off and waves to his bumper. so I lean back out again and shout MOVE YOUR FUCKING CARS FORWARD OR I'M GOING TO GET INTO THAT FREE CANDY VAN AND PLOW YOUR FUCKING CARS INTO THE STREET!!

I don't know, but I think the free candy van part scared the fuck out of them, because they glanced at it once and then got in their cars and pulled forward, and they were so freaked, they kept pulling foward in front of another driveway, stopping, then moving forward again until they got to the next street.

 M M on Dec-20-2006 at 10:05 PM RST @ 67.167.94.100
i tell ya, bunch of assholes in this city. one of the cars was a corvette. his back bumper was turned inside out. it was cool.

 M M on Dec-20-2006 at 10:08 PM RST @ 67.167.94.100


Mom on Dec-20-2006 at 10:09 PM RST @ 69.251.119.159
Oh.

Lester Moe Lester's wheels.

Wednesday, December 06, 2006

Piper on Survival Training

The Anti-Macker on Dec-06-2006 at 04:49 PM RST @ 74.41.20.142
One time Cowan got me a job as a weasel at the library where he works. My truck was broke down, so I had to ride the Grayhound bus down to Farmington. I worked there for 3 weeks, and on the bus trip home we were going over some high mountain pass in Colorado. The lady sitting next to me looked at me and said "you look like you are deep in thought, what are you thinking?".

I said "I am thinking that this bus could run off the road and down into that canyon, and we might not be found for days, and I might have to eat some of these poeple to survive".

She did not talk to me after that.

Porky Pines on Dec-06-2006 at 04:50 PM RST @ 66.189.24.96 was the lady big and FAT pipes? heheh

The Anti-Macker on Dec-06-2006 at 04:51 PM RST @ 74.41.20.142
No, she was not big and fat. She was actually quite attractive, I would have eaten her first.
The Anti-Macker on Dec-06-2006 at 04:51 PM RST @ 74.41.20.142
I swear that is a true story! It was funny as hell.
The Anti-Macker on Dec-06-2006 at 04:52 PM RST @ 74.41.20.142
I would have no problem eating another human carcas to survive. Meat is meat.
Porky Pines on Dec-06-2006 at 04:53 PM RST @ 66.189.24.96
Grade A select!

The Anti-Macker on Dec-06-2006 at 04:54 PM RST @ 74.41.20.142
Nobody has a problem with blood from donors do they?

Or organ transplants from cadavers.

Protien is protien.

Jerms on Dec-06-2006 at 04:54 PM RST @ 24.249.73.221 meat is meat and the person ain't the carcass

nathi on Dec-06-2006 at 04:55 PM RST @ 165.127.8.254
meat is not meat...... that is an insult to bacon!

Tuesday, December 05, 2006

Poor People's Beans

Strange Still at Wurk DAMMIT on Dec-04-2006 at 08:48 PM RST @ 216.70.29.2 ZurC on Dec-04-2006 at 08:43 PM RST @ 217.69.183.35
Making good refried beans really is a work of art...something so basic but so easy to fuck up

You are so right.

My old man made a dish called poor people's beans which was basically beans refried in bacon drippings and parched flour. Man that was THE BEST... I make it whenever I have a pot of pinto beans boiled up. It tastes better every time you refry it, and it keeps FOREVER ! I come home, heat some up put it in a tortilla with shredded leftover chicken, some cheese and a couple of jalapeneos... My Gawd! Thbat will keep you to supper, that's for damn sure!

Thursday, November 30, 2006

One of Dan's Sycophants on another Brew Venue

tranquil_liza
Intermediate Member
Username: Tranquil_liza

Post Number: 391
Registered: 03-2003
Posted From: 68.42.201.229

Posted on Wednesday, November 29, 2006 - 02:54 pm: Edit Post
sKotRAT...you come in as the second post on this thread spewing your jealousies, ranting your hatred and contorting a simple request into war.

then you disappear to your hole while your "legion of followers" carry out your will to exhaustion.

now you come back at the end to show us your healing powers.

you are now...always have been...and always will be an idiot of enormous proportion.

Sunday, November 26, 2006

Saturday Night Chat

 PULQUE PULQUE on Nov-25-2006 at 11:30 AM RST @ 24.128.118.170
It's nine o'clock on a Saturday
the regular crowd shuffles in
There's an FAT MEAN CRUZCAMPO sitting next to me
Makin' love to his tonic and gin

He says, Skot can you play me a memory
I'm not really sure how it goes
But it's FAT and its MEAN and I Shit Where I Sit
And I'm not wearing any clothes

Da da da de de da
da da de de da da da

Sing us a song, you're the piano man
sing us a song tonight

Well, we're all in the mood for some good old Pron
And you've got us feelin' alright


Now TD at the bar is a friend of mine
He gets me my drinks for free
And he's quick with a joke or to light up your smoke
But I barely come up to his knees

He says Skot, I believe this is killing me
As the smile ran away from his face
Well I'm sure that I could be a movie star
If I could only get into this dress

Sing us a song, you're the piano man
sing us a song tonight

Well, we're all in the mood for some good old Pron
And you've got us feelin' alright

Now Mother is a real shit shovelist
Who nevers has time for a brew

And he's talking with Shoe who was in the navy
So we all say FUCK THE NAVY for life

And the YP is practicing politics
As Metal slowly gets stoned

Yes, they're sharing a drink they call Homebrew
But it's better than drinking alone

It's a pretty good crowd for a Saturday,
And RB gives me that smile
'Cause he knows that it's me they've been coming to see
To forget about Bill Pierce for awhile.

And the flatulance sounds like a carnival
And the bar smells like Feet and Ass

And they shit and they stink and ruin the air
And say "Man, it smells like ASS in here?"

Da da da de de da
da da de de da da da

Sing us a song, you're the piano man
sing us a song tonight

Well, we're all in the mood for some good old Pron
And you've got us feelin' alright

Thursday, November 09, 2006

THE ALIEN THREAT!!!!

 zUrC zUrC on Nov-09-2006 at 08:33 PM RST @ 217.69.183.35
I believe that we are on the brink of making OFFICIAL contact with the aliens soon. Things are getting so big that the government cannot hide it anymore. So many people have been killed by the CIA after talking about what they knew. The truth will come out soon.
 zUrC zUrC on Nov-09-2006 at 08:35 PM RST @ 217.69.183.35
WHEN YOU FIND OUT ABOUT THE ALIENS YOU WILL FORGET ALL ABOUT TESTER.....BUT YOU MAY NOT HAVE A GUN TO DEFEND YOURSELF. THE ALIENS ARE COMING TO HARVEST US FOR FOOD. THIS IS TRUE.
 zUrC zUrC on Nov-09-2006 at 08:36 PM RST @ 217.69.183.35
IMAGINE THAT YOU WILL BE THE MAIN COURSE.
 zUrC zUrC on Nov-09-2006 at 08:39 PM RST @ 217.69.183.35
THEIR PLAN IS WORKING TOO. YOU ARE ALL SO OCCUPIED WITH POLITIKZ AND WELFARE AND BEER THAT YOU WONT EVEN KNOW WHEN THEY LAND IN YOUR BACKYARD AND PLACE THE FEEDER TUBE UNDER YOUR FRONT DOOR TO MILK YOUR BODY OF YOUR LIFE FLUIDS.
 zUrC zUrC on Nov-09-2006 at 08:40 PM RST @ 217.69.183.35
YOUR PRECIOUS BODILY FLUIDS MANDRAKE!
 zUrC zUrC on Nov-09-2006 at 08:44 PM RST @ 217.69.183.35
I DO NOT WANT THEM DRUNK. I WANT THEM TO EMBRACE THE REALITY THAT OUR CONTACT WITH SUPERIOR ALIEN BEINGS IS ON OUR NEAR HORIZON. REMEMBER, I TOLD YOU ABOUT IT HERE FIRST.

Saturday, October 28, 2006

Tandoori chicken without the tandoor

aleman on Oct-28-2006 at 10:18 PM RST @ 24.230.141.157
1 (4 to 4 1/2 pound) chicken, cut into 8 pieces, skin removed
2 tablespoons vegetable oil
1/2 cup chopped white onion
2 tablespoons chopped garlic
2 tablespoons chopped ginger
1 teaspoon finely chopped serrano or jalapeno pepper, stem and seeds removed
1 tablespoon paprika
11/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon cayenne
1/2 cup plain yogurt
1 tablespoon fresh lemon juice

With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in a baking dish.

In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.

Preheat a grill.

Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes. (Alternately, bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes.)

The Happy Piper on Oct-28-2006 at 10:20 PM RST @ 74.41.20.142
ALECAN!
aleman on Oct-28-2006 at 10:21 PM RST @ 24.230.141.157
hey now.

I grilled the chicken then baked it for a bit 'cause raw chicken is poison.

Friday, October 27, 2006

Baked goods revisited

RB on Oct-25-2006 at 10:12 AM RST @ 68.56.251.177 I'm going to go warm a bagel in the microwave, then have sex with it.



bbl

Sunday, October 08, 2006

Chumley's Smoked Fish Dip

chumley on Oct-08-2006 at 05:39 PM RST @ 71.32.186.122 Made some of this out of the salmon I smoked a couple of weekends ago...delicious!

Smoked Fish Dip

1 ½ cups crumbled smoked fish
1/2 cup milk
8 ounces light cream cheese, softened
1/4 cup finely minced onion
1 stalk finely chopped celery
1 tablespoon finely minced fresh parsley
3 teaspoons sweet pickle relish
1/2 teaspoon lemon juice
1 teaspoon Worcestershire sauce (or to taste)
Cayenne, salt and pepper to taste
Put the smoked fish in a medium bowl and add the milk. Cover and chill for 30 minutes to an hour. Stir in the cream cheese, onion, celery, parsley, relish, lemon juice, Worcestershire sauce, and cayenne, salt and pepper to taste.
Cover and chill for 2 to 3 hours until flavors have blended.
Serve with your favorite crackers.

Wednesday, July 12, 2006

Filet & Release

Macker on Jul-11-2006 at 12:11 AM RST @ 65.19.225.131 you know, I catch two very nice fish weekend before, I get silence.....what is it with you giys and your constant need to harangue me on stupid shit like that?

You know, if any one of you showed up out here, I would take you down the river, feed you, row the entire fucking day, or near the entire fucking day, ad make sur eyou have a good time. But because I share with you guys my successes and failures with regards to things, you all feel the need to bust my chops on the failures to a consistent and immature end. Now, before you spout off, yes, I give as good as I get....just seems I have gotten a lot more than my share lately.

Now, you want to head out here and fish, drink beer, shoot the shit, have fun, fine....you want to bust my nuts consistently, don't bother.

Tuesday, June 20, 2006

Sourdough Bread Jerms Style

Jerms on Jun-20-2006 at 07:35 PM RST @ 24.249.73.221 oooh, that's right, i keep forgetting you sent me that grape-mash starter...

timing is fairly key..

2 cups flour, 1.5 cups water, 3 tablespoons of starter overnight.

no more than 12 hours, that should be enough time for the starter to hit it's peak, will double in volume.. if you go too long and it collapses, this is a problem

reserve a few tablespoons of this the next morning, store in fridge

to the rest of it, i add 2c water, 6c flour and a palm full of salt.

stir together, let rest for 45 min, turn out and spread on the counter, fold in sides and top. rest 45 min, turn out, spread on counter, fold in sides and top. rest 45 min, turn out, spread on counter, fold in sides and top. let rise till double, form loaves, let rise, slash and bake at 450&degF for 30-45 min, till blistered...

Saturday, June 17, 2006

A $175,000,000 fuck up

Yeasty on Jun-14-2006 at 09:58 PM RST @ 71.200.169.37 This was released to the press late yesterday:

"The purpose of the accident investigation board is to determine the facts and circumstances that caused the aircraft to crash. Similar to the national transportation safety board process we use all available avenues to collect this information. In this case, the investigation board had the cockpit voice recordings, digital flight data system information, radar plots (Figure 2) of the aircraft flight and recordings from ground agencies that communicated with the mishap aircrew. We also interviewed members of the aircrew and passengers from the mishap flight. The accident investigation board team was very thorough in collecting and considering all these inputs in coming to our conclusions concerning this accident.

The safety of our airmen and passengers, along with the proper use of Air Force assets, is of utmost concern. We take these events and their investigation very seriously.

In this case, we were very lucky that all personnel, aircrew and passengers, survived the accident. The response from the Dover community, local hospitals and emergency response organizations is a testament to the outstanding support of the American public to the United States Air Force.

The accident investigation board conducted a thorough review of this mishap. The board assembled at Dover AFB, Delaware, only traveling outside Delaware to conduct aircrew interviews. During the course of this investigation, the board interviewed or consulted with the following personnel or agencies at the applicable locations: The mishap aircrew, Lockheed Martin representatives, 512th Airlift Wing standardization and evaluation, and Flight Safety. In addition, a member of the board flew on a Dover local C-5 mission, under conditions similar to the mishap, to verify the proper operation of the precision approach path indicators (PAPI) for runway 32. The board also completed event re-enactments in a C-5B avionics modernization program modified simulator, examined the damaged mishap aircraft, reviewed Air Force instructions, technical orders, data from the digital flight data recorder, cockpit voice recordings, recorded radio transmissions, maintenance training records, mishap aircraft forms, aircrew medical, flight evaluation, and training records. As a result of this investigation, we reached the following conclusions about this mishap:

There is clear and convincing evidence the primary cause of this mishap includes:

1) The pilots’ and flight engineers’ failure to use the number three, fully operational, engine. (Figure 4)

After departure and initial climb-out the aircrew shutdown the number two engine for a “Thrust Reverser Not Locked” indication. After maneuvering east of Dover AFB to land, mission pilot one reduced all engines to idle for descent and configuring of the aircraft. After reducing the remaining three throttles to idle, MP1 mistakenly moved the number two throttle (shutdown engine) in concert with engines one and four, but left the number three throttle (fully operational engine), in idle for the remainder of the flight. Mission pilot two and three, the instructor, and primary flight engineers, all failed to recognize mission pilot’s use of the number two throttle (failed engine) instead of the number three throttle (operating engine), to safely fly the final approach and landing. The accident investigation board performed numerous C-5B, avionics modified program, simulator flights using similar weather and aircraft conditions as the mishap flight. Utilizing the number three, fully operational, engine as late as 300 feet above the ground, during the same approach flown by the mishap crew (with full flaps), resulted in a safe final approach and landing.

2) Additionally, the instructor’s and primary flight engineer’s failure to brief, and pilots’ failure to consider or utilize either a 62.5 or 40% flap setting (instead of the 100% setting) as recommended in C-5 directives.

During approach and landing the aircraft weighed approximately 730,000 lbs. When flying non-precision approaches at a gross weight above normal landing weight, defined as aircraft weights over 635,850 lbs, runway conditions permitting, a 40% flap approach and landing is recommended by C-5 directives. A 40% flap approach and landing is flown at a higher approach and landing speed, and with less drag, than the full flap (100%) approach and landing. At this aircraft weight, and weather conditions, a 40% flap approach speed would have been 20 knots faster on final (166 knots versus the 146 knots used). If landing flaps (100%) are necessary or desired, they should be selected only after landing is assured. Mission pilot one selected full flaps (100%) passing 1,000 ft above the ground, over 4 miles from runway 32. At the mishap aircraft weight, speed, altitude, and position, this selection of full flaps (100%) was premature. The board performed numerous C-5B simulator flights using similar weather and aircraft conditions as the mishap flight. Utilizing either a 62.5 or 40% flap setting and approach speed (with the number two engine shutdown and number three engine in idle), during the same approach flown by the mishap crew, resulted in a safe final approach and landing.

3. Finally, the pilots’ failed attempt of a visual approach to runway 32, descending well below a normal glidepath for an instrument aided approach or the normal VFR pattern altitude of 1,800 ft.

Mission pilot one flew a heavyweight, full flap (100%), visual approach to runway 32, descending well below a normal glidepath for a safe landing. A normal glidepath would have been approximately 900 ft at three miles, 500 ft at 1.8 miles and 300 ft at one mile. The mishap aircraft was 500 ft at 3 miles, 300 ft at 1.8 miles, and 150 ft at one mile. Misson pilots two and three did not offer corrections, nor address their low altitude during final approach. The Precision Approach Path Indicator (PAPI) was flight tested and found to be operating normally. Additionally, the instrument landing system to runway 19 was available and offered by Dover approach control. TACAN Z (Figure 3) to runway 32 was also available, with a published approach altitude of 1200 ft at 3.8 miles from the approach end of runway 32. Simulator flights with full flaps (100%), similar engine settings as the mishap aircraft (i.e., only using engines one and four), and similar weather conditions, revealed that either an instrument landing system approach to runway 19 or the TACAN Z to runway 32, flown at published altitudes, would have resulted in a safe landing.

There is substantial evidence that one additional factor contributed to the mishap:

Mission pilot one, the aircraft commander, did not provide a complete approach briefing to the aircrew.

Items including nonstandard factors, configuration, landing distance and missed approach intentions were not addressed. A full briefing would have ensured all crewmembers understood a full flap (100%) approach was planned, which engines would be operated, a landing distance of 4,309 ft was calculated, and a missed approach was not possible at that weight and configuration. Had a full briefing occurred it is possible the other pilots or flight engineers would have further discussed these factors leading to a safe return to Dover AFB.

To summarize, the accident investigation board concluded that the cause of the mishap was the pilots’ and flight engineers’ failure to use the number three, fully operational, engine; the instructor’s and primary flight engineer’s failure to brief, and pilots’ failure to consider or utilize, a 62.5 or 40% flap setting (instead of a 100% flap setting); and the pilots’ attempt at a visual approach to runway 32, descending well below a normal glidepath for an instrument aided approach or the normal visual flight rules pattern altitude of 1,800 ft. There is substantial evidence that a contributing factor to this mishap was mission pilot’s failure to give a complete approach briefing, in that, nonstandard factors, configuration, landing distance, and missed approach intentions were not addressed."