Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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On Sun, 28 Mar 2010 23:04:43 -0700, "Kent" > wrote:

>
>"Gene" > wrote in message
.. .
>> snip
>>
>>>I brine as close to 34F as possible in the refrigerator. This is my
>>>standard, and this hereby updates and replaces anything regarding brining
>>>temperature I have posted to any newsgroup in the past.
>>>
>>>Kent

>>
>> I have a 10 inch cock. This updates and replaces anything regarding
>> the sex I have had over the last 35 years.
>>
>> See how stupid that sounds?
>>
>> Gene
>>
>> Did what I you've written above come out of your cock, your rectum, your
>> nose, or did you burp.

>
>
>
>
>
>

ENGLISH! "Did what I you've written above".

ENGLISH. It's not just for kids anymore.

Sorry. I thought I WAS talking with adults.

I stand corrected.

See, "I stand corrected" IS easy to say. Easier than some bull shit
about "This replaces everything".

Gzzz

Gene


http://www.nowyourcooking.net/

"If people let government decide
what foods they eat and what medicines
they take, their bodies will soon be
in as sorry a state as are the souls of
those who live under tyranny"

"Thomas Jefferson"
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In article >,
Gene > wrote:

> >
> >Ok. I am a newbie here and admittedly ignorant of past history...
> >But, maybe he is finally growing up. ;-) It happens to all of us
> >eventually. Hopefully anyway!

>
> I'm in and out here. But I have my doubts.
>
> We shall see. But just for fun (and so I can gets lots of money), care
> to make a bet?
>
>
>
>
> Gene
>
>
>
http://www.nowyourcooking.net/


I may have bet you a well seared rib-eye, but that was before Kent's
most recent post. <sigh>

Seems some people never learn. How sad...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy
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On Mon, 29 Mar 2010 00:10:59 -0600, Omelet >
wrote:

>In article >,
> Gene > wrote:
>
>> >
>> >Ok. I am a newbie here and admittedly ignorant of past history...
>> >But, maybe he is finally growing up. ;-) It happens to all of us
>> >eventually. Hopefully anyway!

>>
>> I'm in and out here. But I have my doubts.
>>
>> We shall see. But just for fun (and so I can gets lots of money), care
>> to make a bet?
>>
>>
>>
>>
>> Gene
>>
>>
>>
http://www.nowyourcooking.net/

>
>I may have bet you a well seared rib-eye, but that was before Kent's
>most recent post. <sigh>
>
>Seems some people never learn. How sad...



The internet is like this. PPL say all sorts of things they would
never say to ones face for fear of getting an ass kicking.

I follow the "I'm me" concept. I am what I am, say what I say, in
person, on the phone, or over the net.

Too hard to keep track of split personalities!

Gene


http://www.nowyourcooking.net/

"If people let government decide
what foods they eat and what medicines
they take, their bodies will soon be
in as sorry a state as are the souls of
those who live under tyranny"

"Thomas Jefferson"
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"Gene" > wrote in message
...
> On Sat, 27 Mar 2010 17:06:36 -0600, Omelet >
> wrote:
>
>>In article
>,
>> tutall > wrote:
>>
>>> On Mar 27, 9:42 am, "Kent" > wrote:
>>> > and this hereby updates and replaces anything regarding brining
>>> > temperature I have posted to any newsgroup in the past.
>>>
>>> This is laughable. Reality check: you can't erase your past. You can
>>> attempt to overcome it, sometimes. In your case I strongly suggest you
>>> never post about salts or brines ever again. Just stop, you don't know
>>> shit about it, you are unable to learn about it, you are like a frozen
>>> piece of meat in a brine; you absorb nothing useful.
>>>
>>> Just shut the **** up when brines are discussed you dumbshit and
>>> everyone will be better off. Hell, we might consider it a sign that
>>> you're evolving into something better than useless. But as long as you
>>> keep on keep on insisting on spouting bullshit, that's a sure signal
>>> you prefer your stupidity over anything else are you will continue to
>>> be regarded that way.
>>>
>>> Stupidity is one thing, but being a danger to others is something else
>>> entirely. Just STFU on anything salt related.

>>
>>Hey now, cut him some slack! Everybody has a right to admit that they
>>may have been in error and have learned... :-)
>>
>>I've done that myself!

>
> Ah, but that is not what he did. He argued with everyone under the
> sun, refused to be pointed in the righ direction, told people that
> they were stupid, questioned parentage, and over a LOOOOONNNGGGG time
> refused to admit he was wrong.
>
> Now he is tellin all those people that wanted to know about safe
> brining that are not here to hear it "disregard all that unsafe,
> stupid crap that can kill you that I now say I was wrong about".
>
> Oh, and BTW. When he was "wrong", he was a real dick about it.
>
> So you can understand why ppl are telling him to STFU.
>
> And this is NOT the 1st item he was a total ass about.
>
> Just my 2 cents trying to set the record straight.
>
> Peace
>
> Gene
>
>


There is not an agreed upon safe brining temperature! There are a lot of
opinions, including yours. There's nothing based on studies using different
brine temperatures with different saline concentrations and acidities that
measure bacteria levels with specific meat products. The following fairly
erudite article says you can brine turkey in a garage at 40F.
http://www.recipetips.com/kitchen-ti...g-a-turkey.asp Scroll
down to "Brining Tips". Does the author know? I don't know. The article,
however, is a lot more credible than you've said.

For me this is all a moot point. As I said above, for the last five or so
years I have brined in a ziplock bag in the refrigerator.

Kent
-----------------
If you decide to reply to my dialogue I would suggest a high colonic
irrigation before. You'll be much more rational.










Kent


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snip

>There is not an agreed upon safe brining temperature! There are a lot of
>opinions, including yours. There's nothing based on studies using different
>brine temperatures with different saline concentrations and acidities that
>measure bacteria levels with specific meat products. The following fairly
>erudite article says you can brine turkey in a garage at 40F.
>http://www.recipetips.com/kitchen-ti...g-a-turkey.asp Scroll
>down to "Brining Tips". Does the author know? I don't know. The article,
>however, is a lot more credible than you've said.
>
>For me this is all a moot point. As I said above, for the last five or so
>years I have brined in a ziplock bag in the refrigerator.
>
>Kent
>-----------------
>If you decide to reply to my dialogue I would suggest a high colonic
>irrigation before. You'll be much more rational.


I have printed your comments. I am sitting in the smallest room in my
house. Your comments are before me.

In a moment they will behind me.

Gene


http://www.nowyourcooking.net/

"If people let government decide
what foods they eat and what medicines
they take, their bodies will soon be
in as sorry a state as are the souls of
those who live under tyranny"

"Thomas Jefferson"


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"Gene" > wrote in message
...
> snip
>
>>I brine as close to 34F as possible in the refrigerator. This is my
>>standard, and this hereby updates and replaces anything regarding brining
>>temperature I have posted to any newsgroup in the past.
>>
>>Kent

>
> I have a 10 inch cock. This updates and replaces anything regarding
> the sex I have had over the last 35 years.
>
> See how stupid that sounds?
>
> Gene
>
> The USDA reference you refer to regarding temperature is about water
> surrounding the turkey while it thaws. It doesn't take into consideration
> the salinity nor other component[s] of the brining solution. Raising the
> saline has a bacteriostatic effect.





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On Sun, 28 Mar 2010 23:48:18 -0700, "Kent" > wrote:

>
>"Gene" > wrote in message
.. .
>> snip
>>
>>>I brine as close to 34F as possible in the refrigerator. This is my
>>>standard, and this hereby updates and replaces anything regarding brining
>>>temperature I have posted to any newsgroup in the past.
>>>
>>>Kent

>>
>> I have a 10 inch cock. This updates and replaces anything regarding
>> the sex I have had over the last 35 years.
>>
>> See how stupid that sounds?
>>
>> Gene
>>
>> The USDA reference you refer to regarding temperature is about water
>> surrounding the turkey while it thaws. It doesn't take into consideration
>> the salinity nor other component[s] of the brining solution. Raising the
>> saline has a bacteriostatic effect.

>
>
>


I do not argue with idiots.

I hope you keep following your own advice. Won't be long before your
gone. For one reason or another.

Gene


http://www.nowyourcooking.net/

"If people let government decide
what foods they eat and what medicines
they take, their bodies will soon be
in as sorry a state as are the souls of
those who live under tyranny"

"Thomas Jefferson"
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"Kent" > wrote in message
...
>
> "Gene" > wrote in message
> ...
>> snip
>>
>>>I brine as close to 34F as possible in the refrigerator. This is my
>>>standard, and this hereby updates and replaces anything regarding brining
>>>temperature I have posted to any newsgroup in the past.
>>>
>>>Kent

>>
>> I have a 10 inch cock. This updates and replaces anything regarding
>> the sex I have had over the last 35 years.
>>
>> See how stupid that sounds?
>>
>> Gene
>>
>>


The USDA reference you refer to regarding temperature is about water
surrounding the turkey while it thaws. It doesn't take into consideration
the salinity nor other component[s] of the brining solution. Raising the
saline has a bacteriostatic effect of an unknown degree. This is only
suggested in the literature I can find.

I don't know what a safe brining solution is, nor what is a safe brining
temperature is. I don't think that's been established for brining at home.

Kent
------
constantly struggling with my level of ignorance









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"Kent" > wrote

> I don't know what a safe brining solution is, nor what is a safe brining
> temperature is.



Finally, an admission of your ignorance.

Thank you.


TFM®

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In article >,
Gene > wrote:

> >I may have bet you a well seared rib-eye, but that was before Kent's
> >most recent post. <sigh>
> >
> >Seems some people never learn. How sad...

>
>
> The internet is like this. PPL say all sorts of things they would
> never say to ones face for fear of getting an ass kicking.
>
> I follow the "I'm me" concept. I am what I am, say what I say, in
> person, on the phone, or over the net.
>
> Too hard to keep track of split personalities!
>
> Gene
>
>
>
http://www.nowyourcooking.net/


<lol> I know what you mean. I also try to be "me" for the most part...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy


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"Omelet" > wrote in message
news
> In article >,
> Gene > wrote:
>
>> >Hey now, cut him some slack! Everybody has a right to admit that they
>> >may have been in error and have learned... :-)
>> >
>> >I've done that myself!

>>
>> Ah, but that is not what he did. He argued with everyone under the
>> sun, refused to be pointed in the righ direction, told people that
>> they were stupid, questioned parentage, and over a LOOOOONNNGGGG time
>> refused to admit he was wrong.
>>
>> Now he is tellin all those people that wanted to know about safe
>> brining that are not here to hear it "disregard all that unsafe,
>> stupid crap that can kill you that I now say I was wrong about".
>>
>> Oh, and BTW. When he was "wrong", he was a real dick about it.
>>
>> So you can understand why ppl are telling him to STFU.
>>
>> And this is NOT the 1st item he was a total ass about.
>>
>> Just my 2 cents trying to set the record straight.
>>
>> Peace
>>
>> Gene

>
> Ok. I am a newbie here and admittedly ignorant of past history...
> But, maybe he is finally growing up. ;-) It happens to all of us
> eventually. Hopefully anyway!



Errrmmm... no, he's not growing up, he's Kent, he's only growing dumber.

TFM®

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"Gene" > wrote in message
...
> snip
>
>>There is not an agreed upon safe brining temperature! There are a lot of
>>opinions, including yours. There's nothing based on studies using
>>different
>>brine temperatures with different saline concentrations and acidities that
>>measure bacteria levels with specific meat products. The following fairly
>>erudite article says you can brine turkey in a garage at 40F.
>>http://www.recipetips.com/kitchen-ti...g-a-turkey.asp Scroll
>>down to "Brining Tips". Does the author know? I don't know. The article,
>>however, is a lot more credible than you've said.
>>
>>For me this is all a moot point. As I said above, for the last five or so
>>years I have brined in a ziplock bag in the refrigerator.
>>
>>Kent
>>-----------------
>>If you decide to reply to my dialogue I would suggest a high colonic
>>irrigation before. You'll be much more rational.

>
> I have printed your comments. I am sitting in the smallest room in my
> house. Your comments are before me.
>
> In a moment they will behind me.



Why are you shitting in the closet?

TFM®

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On Mar 29, 9:30*am, "Nunya Bidnits" <nunyabidn...@eternal-
september.invalid> wrote:
> "TFM " > wrote in message news:4baf7a91$0$18982
> > If he's alive, he's done the right thing by STFU'ing.

>
> I was listening to a program on how language develops and becomes part of
> the popular lexicon from the standpoint of a dictionary editor. Based on how
> he says language becomes eligible for inclusion in a dictionary, it's
> entirely possible that you've just creatively planted the seed of a new
> word. *Not sure you need the apostrophe though. ;-)
>
> MartyB


STFU'ing STFUing

I'd say the apostrophe gives it some class.
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In article >,
"Nunya Bidnits" > wrote:

> That sounds real tasty, I'll try it out soon and report on the results. Like
> you said, once the brine is ready, it's really not that much work. The only
> thing I wonder about is how salty it will be.


Won't work with beef. I made that mistake. Once. <g>

The pork does not really turn out as salty as you might think. The
sweetness of the sugar counter-acts it a bit and the original brining
recipe called for 1 whole cup of sugar and salt per gallon of water, so
it's already been cut in half.

> I just threw out about half a bottle of salt petre. I don't remember the
> chemical name because the bottle was so old, and had been stored in a garden
> cabinet outdoors, so that the label had disintegrated.


Potassium Nitrate.

> That's basically why
> I tossed it, but it was at least six years old anyway. I used it to prepare
> hard hot pepper seeds for germination, which in the wild depend on passing
> through a bird's digestive tract to weaken the seed wall so germination can
> take place.


Hm, I'll have to try that next time I get some wild petins. Do you
remember how you used it to do that? I have about a lifetime supply of
the stuff; Purchased it from my Pharmacist.

> Somewhere in the back of my mind I knew you could use it in
> place of a nitrite for cooking/preservation, but apparently that data was
> inaccessible at the time I threw out the jar. ;-)
>
> MartyB


<lol> Not sure I'd want to use something that poorly stored for food use
anyway. ;-) I'm keeping mine in one of the pantry cabinets...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy
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In article >,
"Nunya Bidnits" > wrote:

> "TFM®" > wrote in message
> . com...
> > "Nunya Bidnits" > wrote in message
> > ...
> >>
> >> "Omelet" > wrote
> >> clip
> >>> I make my Canadian bacon in the Hobart and sugar brine for 5 to 7 days.
> >>> That stuff is the gods. I still have some Mimosa reserved for the loin
> >>> that's in the freezer.
> >>
> >> Care to elaborate on the Canadian Bacon technique/recipe?
> >>

> >
> >
> >
> > Pork loin and a TenderQuick® cure, then smoke.
> >
> > Easy peasy.
> >
> > TFM®

>
> So then I could just substitute tenderquick for the saltpeter in her
> recipe...


Yes. Iirc, I did say that "you could substitute curing salts" for the
salt petre mix. ;-) " Tenderquick" qualifies and should come with
instructions on the container for dilution. _DO_ use the raw sugar and
spices tho'! The way he's describing it, you will just get ham. It won't
have the complex flavor you are after.


> how much would you suggest? Seems like I'd want to reduce the sea
> salt as well.
>
> MartyB

--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy


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Kent wrote:
> > wrote in message
> ...
>
>> On Sat, 27 Mar 2010 17:06:36 -0600, >
>> wrote:
>>
>>
>>> In article
>>> >,
>>> > wrote:
>>>
>>>
>>>> On Mar 27, 9:42 am, > wrote:
>>>>
>>>>> and this hereby updates and replaces anything regarding brining
>>>>> temperature I have posted to any newsgroup in the past.
>>>>>
>>>> This is laughable. Reality check: you can't erase your past. You can
>>>> attempt to overcome it, sometimes. In your case I strongly suggest you
>>>> never post about salts or brines ever again. Just stop, you don't know
>>>> shit about it, you are unable to learn about it, you are like a frozen
>>>> piece of meat in a brine; you absorb nothing useful.
>>>>
>>>> Just shut the **** up when brines are discussed you dumbshit and
>>>> everyone will be better off. Hell, we might consider it a sign that
>>>> you're evolving into something better than useless. But as long as you
>>>> keep on keep on insisting on spouting bullshit, that's a sure signal
>>>> you prefer your stupidity over anything else are you will continue to
>>>> be regarded that way.
>>>>
>>>> Stupidity is one thing, but being a danger to others is something else
>>>> entirely. Just STFU on anything salt related.
>>>>
>>> Hey now, cut him some slack! Everybody has a right to admit that they
>>> may have been in error and have learned... :-)
>>>
>>> I've done that myself!
>>>

>> Ah, but that is not what he did. He argued with everyone under the
>> sun, refused to be pointed in the righ direction, told people that
>> they were stupid, questioned parentage, and over a LOOOOONNNGGGG time
>> refused to admit he was wrong.
>>
>> Now he is tellin all those people that wanted to know about safe
>> brining that are not here to hear it "disregard all that unsafe,
>> stupid crap that can kill you that I now say I was wrong about".
>>
>> Oh, and BTW. When he was "wrong", he was a real dick about it.
>>
>> So you can understand why ppl are telling him to STFU.
>>
>> And this is NOT the 1st item he was a total ass about.
>>
>> Just my 2 cents trying to set the record straight.
>>
>> Peace
>>
>> Gene
>>
>>
>>

> There is not an agreed upon safe brining temperature! There are a lot of
> opinions, including yours. There's nothing based on studies using different
> brine temperatures with different saline concentrations and acidities that
> measure bacteria levels with specific meat products. The following fairly
> erudite article says you can brine turkey in a garage at 40F.
> http://www.recipetips.com/kitchen-ti...g-a-turkey.asp Scroll
> down to "Brining Tips". Does the author know? I don't know. The article,
> however, is a lot more credible than you've said.
>
> For me this is all a moot point. As I said above, for the last five or so
> years I have brined in a ziplock bag in the refrigerator.
>
> Kent
> -----------------
> If you decide to reply to my dialogue I would suggest a high colonic
> irrigation before. You'll be much more rational.
>
>
>
>
>
>
>
>
>
>
> Kent
>
>
>

You are one ****ed up dude.
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Kent wrote:
> > wrote in message
> ...
>
>> snip
>>
>>
>>> I brine as close to 34F as possible in the refrigerator. This is my
>>> standard, and this hereby updates and replaces anything regarding brining
>>> temperature I have posted to any newsgroup in the past.
>>>
>>> Kent
>>>

>> I have a 10 inch cock. This updates and replaces anything regarding
>> the sex I have had over the last 35 years.
>>
>> See how stupid that sounds?
>>
>> Gene
>>
>> The USDA reference you refer to regarding temperature is about water
>> surrounding the turkey while it thaws. It doesn't take into consideration
>> the salinity nor other component[s] of the brining solution. Raising the
>> saline has a bacteriostatic effect.
>>

>
>
>
>

Where did you learn to quote? You don't do that well either.
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On Sat, 27 Mar 2010 13:20:12 -0700 (PDT), tutall wrote:

> On Mar 27, 9:42*am, "Kent" > wrote:
>> and this hereby updates and replaces anything regarding brining
>> temperature I have posted to any newsgroup in the past.

>
> This is laughable. Reality check: you can't erase your past. You can
> attempt to overcome it, sometimes. In your case I strongly suggest you
> never post about salts or brines ever again.


Can we add: [Cold] Smokers, Infrared Grills, Arterial Brining, and,
oh, shit, I'm too tired to list them all.

-sw
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On Sat, 27 Mar 2010 17:13:33 -0400, TFM® wrote:

> I'm TFM® and I agree with this post.


Larry, is that you?

-sw
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On Sat, 27 Mar 2010 22:14:19 -0400, Larry wrote:

> You will be very happy to hear that he is alive and well...
>
> http://itc.boisestate.edu/contact.htm


He's just not allowed to post to Usenet any more.

-sw [bowing]


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On Sat, 27 Mar 2010 23:17:19 -0400, Kelvin wrote:

> "Larry" > wrote in message
> ...
>> You will be very happy to hear that he is alive and well...
>>
>> http://itc.boisestate.edu/contact.htm

>
> Ugly shit, isn't he? Looks like he's been on a 6 year drunk/drug.


Heh. He's been demoted to the bottom of the page.

-sw
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On Sun, 28 Mar 2010 13:02:34 -0700, Dave Bugg wrote:

> What is so utterly fascinating about the Kevin Wilson case is how, for some
> years, he was a great participant and exceedingly helpful with his bbq
> knowledge. His website with the Kamado was very nice. Then seemingly
> overnight he couldn't do enough to harrass and to try and damage this ng. It
> was like Jekyll and Hyde.


He was trying to impress that other group. Mathhew Martin also went
over to the dark, sarcastic side, too. But at least we hardly ever
hear from him any more.

-sw
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Sqwertz wrote:
> On Sat, 27 Mar 2010 17:13:33 -0400, TFM® wrote:
>
>
>> I'm TFM® and I agree with this post.
>>

> Larry, is that you?
>
> -sw
>

No.
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Sqwertz wrote:
> On Sat, 27 Mar 2010 22:14:19 -0400, Larry wrote:
>
>
>> You will be very happy to hear that he is alive and well...
>>
>> http://itc.boisestate.edu/contact.htm
>>

> He's just not allowed to post to Usenet any more.
>
> -sw [bowing]
>

Well done. He accused me of emailing his boss. What an idiot.
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Sqwertz wrote:
> On Sat, 27 Mar 2010 23:17:19 -0400, Kelvin wrote:
>
>
>> > wrote in message
>> ...
>>
>>> You will be very happy to hear that he is alive and well...
>>>
>>> http://itc.boisestate.edu/contact.htm
>>>

>> Ugly shit, isn't he? Looks like he's been on a 6 year drunk/drug.
>>

> Heh. He's been demoted to the bottom of the page.
>
> -sw
>

But wait, there's more!

http://www.webpak.net/~rescyou/


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On Tue, 30 Mar 2010 19:48:40 -0400, Larry wrote:

> Sqwertz wrote:
>> TFM® wrote:
>>
>>> I'm TFM® and I agree with this post.
>>>

>> Larry, is that you?
>>

> No.


Oh well.

Word.

Oh - and Peach Vodka!

-sw
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On Tue, 30 Mar 2010 19:59:41 -0400, Larry wrote:

> But wait, there's more!
>
> http://www.webpak.net/~rescyou/


Hey - my mom makes baby quilts! You gotta problem with that?

Here's the most recent one which I had to shoot last week:

http://i42.tinypic.com/mbq3ax.jpg

OK, so I'm a big baby.

-sw


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On Tue, 30 Mar 2010 19:49:32 -0400, Larry wrote:

> Sqwertz wrote:
>> On Sat, 27 Mar 2010 22:14:19 -0400, Larry wrote:
>>
>>
>>> You will be very happy to hear that he is alive and well...
>>>
>>> http://itc.boisestate.edu/contact.htm
>>>

>> He's just not allowed to post to Usenet any more.
>>
>> -sw [bowing]
>>

> Well done. He accused me of emailing his boss. What an idiot.


I remember that. That was long before some of us went up a little
higher. There was no person more deserving. Of wasting State and
Federal funding.

-sw
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On Mon, 29 Mar 2010 07:01:06 -0400, Blackboard Support Specialist
wrote:

> Errrmmm... no, he's not growing up, he's Kent, he's only growing dumber.


I'm pretty sure it's anal senility. I may be guilty of the former
occasionally, but at least I still know what I'm doing and saying
most of the time.

When I'm not shitting myself in the middle of the night, that is.

-sw
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On 30-Mar-2010, Sqwertz > wrote:

> On Mon, 29 Mar 2010 07:01:06 -0400, Blackboard Support Specialist
> wrote:
>
> > Errrmmm... no, he's not growing up, he's Kent, he's only growing
> > dumber.

>
> I'm pretty sure it's anal senility. I may be guilty of the former
> occasionally, but at least I still know what I'm doing and saying
> most of the time.
>
> When I'm not shitting myself in the middle of the night, that is.
>
> -sw


After 50; Never pass a toilet; never waste a hardon; never trust a fart.

--
Brick (Woke up feeling like a newborn baby; no teeth, no hair and
my pants were full of shit)


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On 3/26/2010 11:32 PM, Gene wrote:
snip
> Gene


I purchased a refrigerator to use in the garage just for brining, use
one of those round orange igloo water coolers to hold brine and meat,
then toss in a brick I have laying in the yard to hold down the meat.

--
regards, mike
piedmont, The Practical BBQ'r
http://sites.google.com/site/thepracticalbbqr/
(mawil55)
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"piedmont" > wrote in message
...
> On 3/26/2010 11:32 PM, Gene wrote:
> snip
>> Gene

>
> I purchased a refrigerator to use in the garage just for brining, use one
> of those round orange igloo water coolers to hold brine and meat, then
> toss in a brick I have laying in the yard to hold down the meat.



Why is Brick laying in your yard?

He gets around, don't he...

TFM®

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In article >,
"Nunya Bidnits" > wrote:

> "Omelet" > wrote in message newsmpomelet->
> > Potassium Nitrate.
> >
> >> That's basically why
> >> I tossed it, but it was at least six years old anyway. I used it to
> >> prepare
> >> hard hot pepper seeds for germination, which in the wild depend on
> >> passing
> >> through a bird's digestive tract to weaken the seed wall so germination
> >> can
> >> take place.

> >
> > Hm, I'll have to try that next time I get some wild petins. Do you
> > remember how you used it to do that? I have about a lifetime supply of
> > the stuff; Purchased it from my Pharmacist.
> >

>
> Not verty miuch IIRC. I would put them in a small shallow container of water
> with about 1/2 tablespoon.
>
> I got the trick from the unusual Redwood City Seed Company. It might be on
> their website. Just Google the name.


Thanks for this. I really would like to try sprouting more of these as
they are popular.

>
> >> Somewhere in the back of my mind I knew you could use it in
> >> place of a nitrite for cooking/preservation, but apparently that data was
> >> inaccessible at the time I threw out the jar. ;-)
> >>
> >> MartyB

> >
> > <lol> Not sure I'd want to use something that poorly stored for food use
> > anyway. ;-) I'm keeping mine in one of the pantry cabinets...

>
> Well, it wasn't a food cabinet, it was an outdoor garden cabinet, and
> worktop, just a one drawer wide section of nice old indoor cabinet with
> three rollout trays inside the door, formica top. Held hand tools,
> fertilizer, sprayers, insect products etc. Moisture finally got to it.


And what else with the moisture? <g>
Even with a simple chemical, I tend to be picky about my "food products"
storage, but that's just me. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy
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On 31-Mar-2010, "Blackboard Support Specialist" > wrote:

> "piedmont" > wrote in message
> ...
> > On 3/26/2010 11:32 PM, Gene wrote:
> > snip
> >> Gene

> >
> > I purchased a refrigerator to use in the garage just for brining, use
> > one
> > of those round orange igloo water coolers to hold brine and meat, then
> > toss in a brick I have laying in the yard to hold down the meat.

>
>
> Why is Brick laying in your yard?
>
> He gets around, don't he...
>
> TFM®


I don't even remember being there. I wonder how I got home. I
can't dispute that 'laying around' part though. I do a lot of that.

--
Brick (Youth is wasted on young people)
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Sqwertz wrote:
> On Tue, 30 Mar 2010 19:59:41 -0400, Larry wrote:
>
>
>> But wait, there's more!
>>
>> http://www.webpak.net/~rescyou/
>>

> Hey - my mom makes baby quilts! You gotta problem with that?
>
> Here's the most recent one which I had to shoot last week:
>
> http://i42.tinypic.com/mbq3ax.jpg
>
> OK, so I'm a big baby.
>
> -sw
>
>
>

You have light switches on the floor in your area? Cool!


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On Wed, 31 Mar 2010 20:24:16 -0400, Larry wrote:

> Sqwertz wrote:
>> On Tue, 30 Mar 2010 19:59:41 -0400, Larry wrote:
>>
>>
>>> But wait, there's more!
>>>
>>> http://www.webpak.net/~rescyou/
>>>

>> Hey - my mom makes baby quilts! You gotta problem with that?
>>
>> Here's the most recent one which I had to shoot last week:
>>
>> http://i42.tinypic.com/mbq3ax.jpg
>>
>> OK, so I'm a big baby.
>>

> You have light switches on the floor in your area? Cool!


And the quilt grew feet.

-sw
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Sqwertz wrote:
> On Wed, 31 Mar 2010 20:24:16 -0400, Larry wrote:
>
>
>> Sqwertz wrote:
>>
>>> On Tue, 30 Mar 2010 19:59:41 -0400, Larry wrote:
>>>
>>>
>>>
>>>> But wait, there's more!
>>>>
>>>> http://www.webpak.net/~rescyou/
>>>>
>>>>
>>> Hey - my mom makes baby quilts! You gotta problem with that?
>>>
>>> Here's the most recent one which I had to shoot last week:
>>>
>>> http://i42.tinypic.com/mbq3ax.jpg
>>>
>>> OK, so I'm a big baby.
>>>
>>>

>> You have light switches on the floor in your area? Cool!
>>

> And the quilt grew feet.
>
> -sw
>

I missed that.
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In article >,
Larry > wrote:

> >>> http://i42.tinypic.com/mbq3ax.jpg
> >>>
> >>> OK, so I'm a big baby.
> >>>
> >>>
> >> You have light switches on the floor in your area? Cool!
> >>

> > And the quilt grew feet.
> >
> > -sw
> >

> I missed that.


I did too. It's pretty subtle, but cute. ;-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy
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I read this entire thread, i learned more, laughed lots and loved the whole
thing, thanks to all who made my day, Lee
"Gene" > wrote in message
...
> This post is not to stir up shit.
>
> I have a real concern that someone needing advice on brining a turkey
> might get advice that could kill someone. This is my attempt to
> provide some clarity. Most here know all this already. Some others
> might dispense advise that is down right stupid. No names please.
>
> NEVER, EVER brine at any temp higher than 38 degrees F. No ifs, ands,
> or buts. You CAN kill someone.
>
> Please see
> http://www.fsis.usda.gov/factsheets/...dex.asp#turkey
>
> The only way to brine a turkey in a plastic bag in a plastic bucket in
> a garage is to follow these rules. I personally would not brine in a
> plastic bag, in a bucket, in a garage.
>
> The turkey temp can never go higher than 38 degrees F. NO, not 39 or
> 40. Too much risk for the temp shifting to an unsafe higher temp.
>
> The plastic bag must be food grade.
>
> The bucket must be food grade.
>
> The water temp must not be higher than 38 degrees F.
>
> The bucket must be covered.
>
> The garage must be at 38 degrees F or lower for the duration of the
> brine.
>
> No arguments, bull shit, or anything that is not FACT please. Lets not
> be responsible for a newbie killing someone based on our fantasies.
>
> Do as you will. But I caution anyone on giving advice that MIGHT be
> unsafe.
>
> Peace
>
>
>
> Gene
>
>
>
http://www.nowyourcooking.net/
>
> "We Americans have more food to eat than any other people and more diets
> to keep us from eating it"



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