lkrfletcher said in Margarita City:

processhead - They are under a vacuum, so they will last a month or so in the fridge. But they never last that long.

I got it. They look delicious. A great way to get fruit in your diet.

Tex_77 said in Jon's AR build begins!:

processhead he might have to open up a brat stand to sell brats out of just to cover his ammo costs! I wonder if he has told his wife how much ammo costs?

Jonathon better hope Mrs. Tremblay doesn’t decide she likes target shooting too.
I don’t think he will be able to sell enough brats to cover all the 5.56 ammo they will be shooting up.

Your dogs would love to help with the baby bunny and maybe the bird. There are no Disney Princesses in the canine world.

lkrfletcher
Interesting! How long do you store these? Do you freeze them?

maurermeat said in Salt outside of snack sticks:

Jonathon Felt comfortable eating them because they were immediately vacuumed pack and were less than 3 weeks old. Plus I really like snack sticks so I would hate to see them go to waste!

Totally agree. You have a cosmetic issue, not a food safety issue.

Jonathon said in Jon's AR build begins!:

Tex_77 Amo isn’t cheap anymore, no way I’m wasting all that!

Jonathon If you were concerned about ammo cost, I don’t think you should have bought a semi-auto.
Just like the plant in Little Shop of Horrors, a semi-auto screams “FEED ME!” lol

lkrfletcher Love to see the buck antlers in velvet.

Congrats! craigrice

gus4416 said in Kansas Tourism: The Smoke Show:

processhead that is a great man cave I bet you really enjoy that sink

When I built the bar, I figured I better put in a sink, but to be honest, the one in the shop in the adjacent room gets all the use.

Happy Independence Day to All.
Play safe.

Jonathon said in Kansas Tourism: The Smoke Show:

processhead was hanging in backyard with wife and dogs, heat and alcohol made for a gell of a nap!

Yep, hot and steamy here today, after some needed rain here this morning and sun out this afternoon.
I have been rearranging the man cave this afternoon. Trying to limit my time outdoors.

Jonathon said in Jon's AR build begins!:

Anyone have a recommendation for a forward grip for my baby?

I just use the hand guard/ barrel shroud.

zbigjeff said in Kansas Tourism: The Smoke Show:

processhead Maybe? The pot calling the kettle black!

We have high expectations of our fearless leaders. Some of us can’t spell cat on a good day.

Tex_77 said in Kansas Tourism: The Smoke Show:

processhead and he is already making spelling errors…Austin I wonder if he will be taking a “sick” day tomorrow!

Well, if we are just going on spelling errors, no one might notice the difference tomorrow morning.
I plan to monitor Jonathon 's posts and see if his spelling IMPROVES as the day goes on.

Tex_77 said in Kansas Tourism: The Smoke Show:

processhead Jonathon is probably drinking…

Thats a good call, Tex_77 .

Somehow I was picturing one of these in his hand though.

Tex_77 said in Kansas Tourism: The Smoke Show:

Jonathon pea shooters at best

My guess Jonathon started drinking about 8:30 this morning.

We will need to continue to monitor his intake and post-content throughout the day. Which reminds me, I need a beer.

Jonathon said in What did everyone cook today?:

Tex_77 and anyone else what oil do you like most for deep frying?

Regardless of what kind of oil you use, make sure it’s fresh. Oil is expensive and the tendency is to try and reuse it to maximize its value.
Old oil will make your food taste like the last thing you cooked in it, particularly if it was strong flavored like fish or onion rings.
Plus, used oil goes rancid faster than new oil and rancid oil will ruin the flavor of whatever you fry in it, no matter how fresh and good the food is. Don’t cheap out on oil.

The sharks are in trouble now.

HerbcoFood
Looks delicious. Would love to have a taste.

I helped my wife make 100 egg rolls today. As is usually the case, she does all the hard work and I do the mundane tasks that helps her to work her magic.
In this case, I separated the egg roll wraps that are packed 25 to a bag and have to be carefully peeled apart without tearing them so they can be filled with the chopped pork, shrimp, noodles, carrot, celery, onion, mushroom and seasoned filling.

She then carefully wraps the filling into the finished rolls. Then they are separated into smaller packages for convenient frying at a later time.
Unlike Chinese restaurant eggrolls, these are Vietnamese style and are mostly meat and shrimp and contain no cabbage.
They are served with nuoc cham dipping sauce.

Plan to fry some tonight so more pictures to come.