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1.) Swamp Fox - 09/20/2016
It's always Oktoberfest in Podunk Corner...
2.) Swamp Fox - 09/20/2016
[QUOTE=Swamp Fox;44139]LOL...
Pretty girls in dirndls bringing beer should be its own thread....:-)
Just sayin'...:grin:
[/QUOTE]
[QUOTE=DParker;44140]I thought you were going to say that they're no basis for a system of government.
But I agree. Maybe combine them with the one on brisket rubs and sauces. All posted recipes must include a photo of Teutonic beer wenches.
Man law. Get yer Oktoberfest on.[/QUOTE]:grin::grin::grin:
Pretty girls in dirndls bringing beer should be its own thread....:-)
Just sayin'...:grin:
[/QUOTE][QUOTE=DParker;44140]I thought you were going to say that they're no basis for a system of government.
But I agree. Maybe combine them with the one on brisket rubs and sauces. All posted recipes must include a photo of Teutonic beer wenches.
Man law. Get yer Oktoberfest on.[/QUOTE]:grin::grin::grin:
3.) DParker - 09/20/2016
You really need to climb into the Bronco and make the pilgrimage to Milwaukee this time of year.
4.) Swamp Fox - 09/20/2016
I've been to Milwaukee a handful of times, all in July except once in mid- September. That time I didn't bring an overcoat (it was 85 back home). I was staying on the lake and the short walk from the hotel to my morning meetings nearly froze me solid...I think I was there for a week or so. I finally asked some cheeseheads what in the world they do for the winter there and the answers were snowmobiling, bowling, and drinking beer,, not necessarily in that order.
Milwaukee is a good time in July, though, LOL.
Preparations for my visit to Mader's:
Milwaukee is a good time in July, though, LOL.
Preparations for my visit to Mader's:
5.) Swamp Fox - 09/20/2016
[I]Young Mader only served the best of food and drink in his Milwaukee restaurant, so he felt warranted in charging well for his fare. Dinner, including tip and beverage was 20 cents and big steins of "Cream City" beer were 3 cents each, two for a nickel. If you spent 5 cents on beer your lunch was free.
This was the era when "bucket boys," toting a board dangling a half dozen pails of frothy beer, made the rounds through office buildings. Their refreshing goods were passed around to all - the early beer capitals natural answer to today's coffee break. The "Comfort" restaurant fared well and soon moved to its present location, 1041 North Old World Third Street. Then, after 18 years, a crushing blow struck the establishment: Prohibition threatened! Charles Mader hung a large sign in his window: "Prohibition is near at hand. Prepare for the worst. Stock up now! Today and tomorrow there's beer. Soon there'll be only the lake."
[/I]
[url]http://www.madersrestaurant.com/about-history.html[/url]
This was the era when "bucket boys," toting a board dangling a half dozen pails of frothy beer, made the rounds through office buildings. Their refreshing goods were passed around to all - the early beer capitals natural answer to today's coffee break. The "Comfort" restaurant fared well and soon moved to its present location, 1041 North Old World Third Street. Then, after 18 years, a crushing blow struck the establishment: Prohibition threatened! Charles Mader hung a large sign in his window: "Prohibition is near at hand. Prepare for the worst. Stock up now! Today and tomorrow there's beer. Soon there'll be only the lake."
[/I]
[url]http://www.madersrestaurant.com/about-history.html[/url]
6.) Swamp Fox - 09/20/2016
Here are two German recipes for smoked pork. They sound familiar, but I don't know if I've ever had them. Probably have, 'cause usually if you put food in front of me, I'll eat it, LOL
I'll just post the links and some pics, and then if somebody wants to take them to the Recipes forum, I'll have one of [I]die Gigglewenchen[/I] bring me another beer and I'll wander on over there to see what you're cooking...
[I]German Smoked Pork, "Kasseler", is a salt-cured pork loin or pork chop which is smoked with beech wood or alder...Germans most often use alder, while the US cuisine calls for maple or hickory smoke.This recipe calls for a 48 hour, wet cure followed by a hot smoke of just a couple of hours, resulting in fully cooked meat.[/I]
Smoked Pork Loin
[url]http://germanfood.about.com/od/meatbasedrecipesandmenu/r/Kasseler_DIY.htm[/url]
or-----
Kasseler Rippchen (smoked pork spare ribs)
[url]http://www.kitchenproject.com/german/recipes/Pork/Kasseler-Ripchen/index.htm[/url]
Sides: Kraut, and/or [I]Himmel und Erde [/I](Heaven and Earth, a potato dish with apples, onions and bacon)
[url]http://www.kitchenproject.com/german/recipes/Pork/Kasseler-Ripchen/Kassler-Rippchen-with-Sauerkraut.htm[/url]
[url]http://www.kitchenproject.com/german/recipes/Kartoffel/HimmelundErde/index.htm[/url]
I'll just post the links and some pics, and then if somebody wants to take them to the Recipes forum, I'll have one of [I]die Gigglewenchen[/I] bring me another beer and I'll wander on over there to see what you're cooking...
[I]German Smoked Pork, "Kasseler", is a salt-cured pork loin or pork chop which is smoked with beech wood or alder...Germans most often use alder, while the US cuisine calls for maple or hickory smoke.This recipe calls for a 48 hour, wet cure followed by a hot smoke of just a couple of hours, resulting in fully cooked meat.[/I]
Smoked Pork Loin
[url]http://germanfood.about.com/od/meatbasedrecipesandmenu/r/Kasseler_DIY.htm[/url]
or-----
Kasseler Rippchen (smoked pork spare ribs)
[url]http://www.kitchenproject.com/german/recipes/Pork/Kasseler-Ripchen/index.htm[/url]
Sides: Kraut, and/or [I]Himmel und Erde [/I](Heaven and Earth, a potato dish with apples, onions and bacon)
[url]http://www.kitchenproject.com/german/recipes/Pork/Kasseler-Ripchen/Kassler-Rippchen-with-Sauerkraut.htm[/url]
[url]http://www.kitchenproject.com/german/recipes/Kartoffel/HimmelundErde/index.htm[/url]
7.) bluecat - 09/21/2016
That looks fantastic and they look fantastic.
8.) Swamp Fox - 09/21/2016
I might try to smoke a loin---please hold your jokes until the end---since that's not a long smoke and I already have the juniper berries. I've been meaning to use them to pickle some deer hearts, but I never seem to get to it. Had a hell of a time finding them. The juniper berries, I mean---the deer hearts weren't that easy, either, though. :wink Finally had to go to Whole Foods in the big city while I was visiting friends at Christmas to score some.
I will attempt the project on my $15 Char-Broil kettle, which I think I got for $10. At that price, I put one at the house and one at camp, and three years later they're still going strong, LOL. Or, I might invest in their little $69 tabletop barrel cooker for--you know--professional results. I can always use another grill somewhere.
If I don't get to this project this weekend, it could be a while, for all you fans holding your breath. The last whole pork loin I bought was positively nasty---maybe that's why it was practically free at the Piggly Wiggly--so I have to get over that, plus I have a lot of stuff on my plate, LOL.
I will attempt the project on my $15 Char-Broil kettle, which I think I got for $10. At that price, I put one at the house and one at camp, and three years later they're still going strong, LOL. Or, I might invest in their little $69 tabletop barrel cooker for--you know--professional results. I can always use another grill somewhere.
If I don't get to this project this weekend, it could be a while, for all you fans holding your breath. The last whole pork loin I bought was positively nasty---maybe that's why it was practically free at the Piggly Wiggly--so I have to get over that, plus I have a lot of stuff on my plate, LOL.
9.) bluecat - 09/21/2016
Beer and boobs, perfect paring.
10.) Swamp Fox - 09/21/2016
They get bonus style points for hats...Just sayin'...:wink
11.) bluecat - 09/21/2016
So that's what they're calling them now...
12.) Swamp Fox - 09/23/2016
I think I'm going to try the loin on Sunday or Monday. Hope to set up the brine tonight. A 48-hour soak would push it pretty late Sunday, so I'll either jump the gun or wait until Monday.
I'll give a play-by-play. In the meantime, think of Kramer and Newman making sausages in Jerry's kitchen, to polka music...:grin:
:beer:
I'll give a play-by-play. In the meantime, think of Kramer and Newman making sausages in Jerry's kitchen, to polka music...:grin:
:beer:
13.) Swamp Fox - 09/24/2016
So far:
I chose a tenderloin on sale at about $4/pound instead of a whole loin at about $2, both on long-term sale. The main reason was 1) my previous bad experience with a whole loin and 2) a whole loin was going to be at least 7 pounds, and I didn't want to cut something in half for two projects.
I wound up with 2.65# of tenderloin, so I cut all my measurements in half, except I screwed up on the pink salt and put a whole dose in...Thanks, Obama. Yes, there is such a thing as pink salt. Who knew? Trying to bring everything to a simmer right now.
The other thing I learned is that I missed the gram measurements when I posted the recipe. What kind of communist or Canadian friggin' measures in grams? Fortunately, there is such a thing as a grams-to-cups converter on the internet...Alexa not required. :wink
I chose a tenderloin on sale at about $4/pound instead of a whole loin at about $2, both on long-term sale. The main reason was 1) my previous bad experience with a whole loin and 2) a whole loin was going to be at least 7 pounds, and I didn't want to cut something in half for two projects.
I wound up with 2.65# of tenderloin, so I cut all my measurements in half, except I screwed up on the pink salt and put a whole dose in...Thanks, Obama. Yes, there is such a thing as pink salt. Who knew? Trying to bring everything to a simmer right now.
The other thing I learned is that I missed the gram measurements when I posted the recipe. What kind of communist or Canadian friggin' measures in grams? Fortunately, there is such a thing as a grams-to-cups converter on the internet...Alexa not required. :wink
14.) bluecat - 09/24/2016
Grams to cups? Dry weight to volume?
15.) bluecat - 09/24/2016
What cup size do you like?:wink
16.) DParker - 09/24/2016
[QUOTE=Swamp Fox;44277]I wound up with 2.65# of tenderloin, so I cut all my measurements in half, except I screwed up on the pink salt and put a whole dose in...Thanks, Obama. Yes, there is such a thing as pink salt. Who knew? [/QUOTE]
Be careful, you can poison yourself by screwing up the dosages you use of that stuff.
But then again, I'm just here for the beer service.
Be careful, you can poison yourself by screwing up the dosages you use of that stuff.
But then again, I'm just here for the beer service.
17.) Swamp Fox - 09/24/2016
[QUOTE=bluecat;44278]Grams to cups? Dry weight to volume?[/QUOTE]
I'm just reporting. You decide.
I thought the same thing, and thought maybe I'd have to enter what substance I was working with, but no.
This is one reason I'm keeping it in Podunk for now. If I screw it up, at least it won't give people who wander by and don't know that this isn't a spoof website the wrong impression...
:grin:
[url]http://calculator-converter.com/converter_g_to_c_grams_to_cups_calculator.php[/url]
I'm just reporting. You decide.
I thought the same thing, and thought maybe I'd have to enter what substance I was working with, but no.
This is one reason I'm keeping it in Podunk for now. If I screw it up, at least it won't give people who wander by and don't know that this isn't a spoof website the wrong impression...
:grin:
[url]http://calculator-converter.com/converter_g_to_c_grams_to_cups_calculator.php[/url]
18.) Swamp Fox - 09/24/2016
Now I see it says "water" in parentheses...LOL
Stay tuned...
:shocked:
Stay tuned...
:shocked:
19.) bluecat - 09/24/2016
Walk away Swampy, I'm begging you.
20.) Swamp Fox - 09/24/2016
LOL...If I start glowing after this project, let's hope it's a healthy glow...
21.) bluecat - 09/24/2016
You know that the salt you put on the sidewalk isn't edible right?
22.) Swamp Fox - 09/24/2016
I just took a spoonful of the brine.. It's salty, but it didn't kick my head back.
So:
Hang tight, boys... I'm going in!
So:
Hang tight, boys... I'm going in!
23.) DParker - 09/24/2016
[QUOTE=bluecat;44285]You know that the salt you put on the sidewalk isn't edible right?[/QUOTE]
Neither is pink salt (sodium nitrate) cure. It's toxic if ingested directly.
Neither is pink salt (sodium nitrate) cure. It's toxic if ingested directly.
24.) bluecat - 09/24/2016
Is that the same thing as salt peter?
25.) Swamp Fox - 09/24/2016
I hope not...
The bottle I bought is a product of Pakistan...What could go wrong?
LOL
The bottle I bought is a product of Pakistan...What could go wrong?
LOL
26.) bluecat - 09/24/2016
You might consider just picking something up from Arbys and calling it good.
27.) bluecat - 09/24/2016
You can't deer hunt when your all hopped up on nitrates.
28.) Swamp Fox - 09/24/2016
Hmmm...:-)....Now I'm hungry again...
29.) Swamp Fox - 09/24/2016
While the brine cools, a musical interlude....
30.) Swamp Fox - 09/25/2016
I don't think I can post a poll mid-thread, or at least I can't figure out how to, but I'll let y'all vote on these:
[B]First[/B], your choices for smoking flavors are [B]apple, pecan, cherry, or whiskey barrel[/B]. Next time I might do hickory or mesquite, but not now. I'll have to look for where I can find alder or beech.
Let me know your choice below and I will give it due consideration. :wink
+++++
[B]Second[/B]: I am slightly heavy on salt and slightly light on sugar vs. the original recipe for the brine. Your choice: a 40 hour soak and then to the smoker, or a 64. The recipe calls for 48.
Vote early, and vote often. Enthusiasm counts. :wink
[B]First[/B], your choices for smoking flavors are [B]apple, pecan, cherry, or whiskey barrel[/B]. Next time I might do hickory or mesquite, but not now. I'll have to look for where I can find alder or beech.
Let me know your choice below and I will give it due consideration. :wink
+++++
[B]Second[/B]: I am slightly heavy on salt and slightly light on sugar vs. the original recipe for the brine. Your choice: a 40 hour soak and then to the smoker, or a 64. The recipe calls for 48.
Vote early, and vote often. Enthusiasm counts. :wink
31.) Swamp Fox - 09/25/2016
Oh, yeah...
I didn't forget...Keep your shirts on!
I didn't forget...Keep your shirts on!
32.) DParker - 09/25/2016
Pecan
40 hours
36D
40 hours
36D
33.) bluecat - 09/25/2016
LOL!
34.) Swamp Fox - 09/25/2016
I'm way behind schedule because of a major unexpected distraction this morning...:grin:
Stay tuned.
So far, I only have one vote for: 1) Pecan 2) Tonight....:pop:
Oh, yeah...I like pretzels, too...:grin:
Stay tuned.
So far, I only have one vote for: 1) Pecan 2) Tonight....:pop:
Oh, yeah...I like pretzels, too...:grin:
35.) DParker - 09/25/2016
I think that's her way of telling you how limber she is.
36.) Swamp Fox - 09/25/2016
I was hoping it meant she was a good baker, but that works, too...:-)
37.) Swamp Fox - 09/25/2016
I pegged the thermometer at 550+ while seasoning the cooker, which means that what Char Griller means by "build a medium fire" and what I mean are two different things. :wink
They don't want you to exceed 400, so we'll see how the finish holds up...:pop:
They don't want you to exceed 400, so we'll see how the finish holds up...:pop:
38.) DParker - 09/25/2016
That might go a long way toward explaining your rouxs.
39.) Swamp Fox - 09/25/2016
LOL...Well, I won't deny it, but I think my oven might have something to do with it, too. :groan:
I made some on a different stove/oven a while back and it was like I had emerged in a different dimension.
I made some on a different stove/oven a while back and it was like I had emerged in a different dimension.
40.) Swamp Fox - 09/25/2016
Sorry...Let me apologize for that last pic...
41.) DParker - 09/25/2016
I'll be in my bunk.
42.) Swamp Fox - 09/25/2016
LOL...
43.) Swamp Fox - 09/26/2016
Houston, we have ignition...
44.) Swamp Fox - 09/26/2016
Pig's on...
45.) Swamp Fox - 09/26/2016
Cooker at 325...Pecan wood on regular Kingsford briquettes... Dampers at 1/2. My 2.65# loin turned out to be 2 @1.32 once I opened the package. I didn't modify anything to compensate for that. Planning for a two-hour smoke. I'll take a cooker temp reading at 30 minutes, and a meat reading at 1 hour. I'm thinking I'd like to keep the cooker in the 325 range.
Let me know if you think I need to check anything else...:grin::grin:
Let me know if you think I need to check anything else...:grin::grin:
46.) Swamp Fox - 09/27/2016
Down to 300..15 more briquettes in the chimney...That thing's gonna get a workout tonight.
I'll give fit and finish on the Char Griller Tabletop a B. A few scratches on exterior from the staples in the box; interior could have been finished a little better. For a camp grill, though, a solid thumbs-up. Had to bang out a handling dent where the lid meets the barrel with a rubber mallet or I'd lose heat and smoke, but no biggie. Also, putting two bricks for weight on the handle gives a better seal.
They could have paid somebody $50-100 to make their instructions reflect they'd change the included hardware to eliminate some unnecessary flat washers, but no...It was more important to save $1000 on the revision printing costs and include a set of inaccurate instructions in Spanish as well as in English, for everyone who doesn't need them.
But then again, if my office were in Sea Island, Ga., I wouldn't care a lot about what they were doing over there at the factory in China, either. Beautiful place, and I have a couple of good stories from when I was a kid, or at least younger, some of which don't involve snakes...LOL
Other than that, pretty good cooker for the money. Cast iron grates. Could have gotten it for $10 less at Home Depot or Walmart if I'd planned ahead and wanted to wait for the mail. Lowe's was the default.
I'll give fit and finish on the Char Griller Tabletop a B. A few scratches on exterior from the staples in the box; interior could have been finished a little better. For a camp grill, though, a solid thumbs-up. Had to bang out a handling dent where the lid meets the barrel with a rubber mallet or I'd lose heat and smoke, but no biggie. Also, putting two bricks for weight on the handle gives a better seal.
They could have paid somebody $50-100 to make their instructions reflect they'd change the included hardware to eliminate some unnecessary flat washers, but no...It was more important to save $1000 on the revision printing costs and include a set of inaccurate instructions in Spanish as well as in English, for everyone who doesn't need them.
But then again, if my office were in Sea Island, Ga., I wouldn't care a lot about what they were doing over there at the factory in China, either. Beautiful place, and I have a couple of good stories from when I was a kid, or at least younger, some of which don't involve snakes...LOL
Other than that, pretty good cooker for the money. Cast iron grates. Could have gotten it for $10 less at Home Depot or Walmart if I'd planned ahead and wanted to wait for the mail. Lowe's was the default.
47.) Swamp Fox - 09/27/2016
So far, so good. One hour check: cooker 225, loins at 135.
I've been adding 15 briquettes at a time, and I'll keep that up this time, but next time I might try 20.
Working on the [I]Himmel und Erde[/I] now...:grin:
German beer supplies holding, but would be doing better if I hadn't gotten into them yesterday...:wink
Might need [I]eine Gigglewenchen gerescue [/I]before this is over...
I've been adding 15 briquettes at a time, and I'll keep that up this time, but next time I might try 20.
Working on the [I]Himmel und Erde[/I] now...:grin:
German beer supplies holding, but would be doing better if I hadn't gotten into them yesterday...:wink
Might need [I]eine Gigglewenchen gerescue [/I]before this is over...
48.) Swamp Fox - 09/27/2016
The loin finished (meaning I took it off the cooker) at 225 cooker temp, 175 interior. It was a little dry, but only slightly, as I left it on a little long, with one chimney ashed over and waiting. However, not bad. I will revise my prior statement contemplating a 20 briquette regimen, instead of 15. Fifteen will be fine, I think. Shoot for a cooker temp much lower than my initial 325 guesstimate. Remember I had two loins at 1.3 # roughly, not one at 2.65.
The salt was too heavy but not mind-blowingly horrendous, so I'll be more careful the next time. Pecan smoke and other ingredients to the brine A-OK. These loins are headed for the crockpot tomorrow. I'll have to figure out a good recipe that takes advantage of the existing salt. Maybe some type of rice bog with shrimp.
Taters still on the stove. I miscalculated prep time.
The salt was too heavy but not mind-blowingly horrendous, so I'll be more careful the next time. Pecan smoke and other ingredients to the brine A-OK. These loins are headed for the crockpot tomorrow. I'll have to figure out a good recipe that takes advantage of the existing salt. Maybe some type of rice bog with shrimp.
Taters still on the stove. I miscalculated prep time.
49.) Swamp Fox - 09/27/2016
Taters turned out great. It looks like you're not using enough water, but you are.
I used orange blossom honey and honeycrisp apples.
I used orange blossom honey and honeycrisp apples.
50.) bluecat - 09/28/2016
[QUOTE=Swamp Fox;44356]Cooker at 325...Pecan wood on regular Kingsford briquettes... Dampers at 1/2. My 2.65# loin turned out to be 2 @1.32 once I opened the package. I didn't modify anything to compensate for that. Planning for a two-hour smoke. I'll take a cooker temp reading at 30 minutes, and a meat reading at 1 hour. I'm thinking I'd like to keep the cooker in the 325 range.
Let me know if you think I need to check anything else...:grin::grin:
[/QUOTE]
Picture not showing up.
I love Honey Crisp apples. Braeburn, Honey Crisp, Pink Lady, Fuji. Yum
Let me know if you think I need to check anything else...:grin::grin:
[/QUOTE]Picture not showing up.
I love Honey Crisp apples. Braeburn, Honey Crisp, Pink Lady, Fuji. Yum
51.) Swamp Fox - 09/28/2016
It's possible you're going blind...Or maybe just intermittently. I'd advise you to stop whatever you're doing, and go outside to get some fresh air.
The [I]Himmel und Erde [/I]had a good sweet-and-tart taste. Vaguely familiar, although I haven't had any German food in quite a while. I bet it would go really well with a properly-done loin. Sauerkraut would be a good complement, although I didn't make any this time. I think maybe some ginger like you get at a sushi place would also be cool to go along with the whole shebang. I've never looked for it in a store, though, and don't know the first thing about making it.
I cut up the loin in small pieces and boiled/simmered it with onion, butter and a little red and black pepper. I resisted putting any sausage in, although I had a pecan-smoked version that's fairly low-sodium in the freezer. Then I removed the meat from the pot and added 2 cups of my secret rice mix, which is the amount I use with 2.5 pounds of chicken plus about a pound or pound and a half of various sausage. When the rice was nearly done, I added the meat back in.
The result was still too salty, so I fixed it with 2 more cups of plain white rice...
So I'll be eating the hell out of pork-and-rice for the next few days, and still struggling to find room in my freezer. LOL
If I didn't have 2 pounds of shrimp that need cooking, I'd try to smoke another loin before this weekend and see if I can get the brine right this time. I've done something to my foot again (Achilles this time) so the weekend is up in the air. I'm supposed to be in the woods, but who knows.
There's not much Oktoberfest left this year, and I kinda feel like having another go at the Kasseler soon.
There's gotta be a nurse in the house, doesn't there?
The [I]Himmel und Erde [/I]had a good sweet-and-tart taste. Vaguely familiar, although I haven't had any German food in quite a while. I bet it would go really well with a properly-done loin. Sauerkraut would be a good complement, although I didn't make any this time. I think maybe some ginger like you get at a sushi place would also be cool to go along with the whole shebang. I've never looked for it in a store, though, and don't know the first thing about making it.
I cut up the loin in small pieces and boiled/simmered it with onion, butter and a little red and black pepper. I resisted putting any sausage in, although I had a pecan-smoked version that's fairly low-sodium in the freezer. Then I removed the meat from the pot and added 2 cups of my secret rice mix, which is the amount I use with 2.5 pounds of chicken plus about a pound or pound and a half of various sausage. When the rice was nearly done, I added the meat back in.
The result was still too salty, so I fixed it with 2 more cups of plain white rice...
So I'll be eating the hell out of pork-and-rice for the next few days, and still struggling to find room in my freezer. LOL
If I didn't have 2 pounds of shrimp that need cooking, I'd try to smoke another loin before this weekend and see if I can get the brine right this time. I've done something to my foot again (Achilles this time) so the weekend is up in the air. I'm supposed to be in the woods, but who knows.
There's not much Oktoberfest left this year, and I kinda feel like having another go at the Kasseler soon.
There's gotta be a nurse in the house, doesn't there?
52.) bluecat - 09/28/2016
Ich mochte Frauleins zu schlöbberen.
53.) DParker - 09/28/2016
[QUOTE=Swamp Fox;44379]It's possible you're going blind...[/QUOTE]
I'm betting his mother warned him about that.
I'm betting his mother warned him about that.
54.) Swamp Fox - 09/28/2016
[QUOTE=bluecat;44380]Ich mochte Frauleins zu schlöbberen.[/QUOTE]
Du Lustmolch!
LOL
Du Lustmolch!
LOL
55.) DParker - 09/28/2016
[QUOTE=bluecat;44380]Ich mochte Frauleins zu schlöbberen.[/QUOTE]
Yeah, it looks like this one was schlöbberen on her blouse...
Yeah, it looks like this one was schlöbberen on her blouse...
56.) Swamp Fox - 09/28/2016
They're just checking to make sure that alles ist ausgezeichnet und sehr gut geperkt.
Can you blame them?
Can you blame them?
57.) DParker - 09/28/2016
[QUOTE=Swamp Fox;44385]They're just checking to make sure that alles ist ausgezeichnet und sehr gut geperkt.
Can you blame them?[/QUOTE]
I wouldn't blame them even if I caught them red-handed doing something incredibly blame-worthy.
Can you blame them?[/QUOTE]
I wouldn't blame them even if I caught them red-handed doing something incredibly blame-worthy.
58.) Swamp Fox - 09/28/2016
LOL...:tu:
I hope everyone's proud of me for exercising restraint with the "hold it against them" jokes...:wink
I hope everyone's proud of me for exercising restraint with the "hold it against them" jokes...:wink
59.) Swamp Fox - 09/28/2016
Should we do some German beer reviews while I figure out whether I'm doing another recipe before the closing ceremonies?
I can say that Franziskaner Weissbier tastes like a Dos Equis lager brewed with treated pine boards, which means it's on up there with Warsteiner as one of the German beers I will not buy unless forced to.
I can say that Franziskaner Weissbier tastes like a Dos Equis lager brewed with treated pine boards, which means it's on up there with Warsteiner as one of the German beers I will not buy unless forced to.
60.) DParker - 09/28/2016
[QUOTE=Swamp Fox;44394]Should we do some German beer reviews while I figure out whether I'm doing another recipe before the closing ceremonies?
I can say that Franziskaner Weissbier tastes like a Dos Equis lager brewed with treated pine boards, which means it's on up there with Warsteiner as one of the German beers I will not buy unless forced to.[/QUOTE]
My two current favorites of the readily available Deutch suds, both from the same brewer. I have a slight preference for the Dunkel, but my beer pusher runs out of that faster, so I tend to drink more of the plain Hefe Weissbier. Both have a smoothness and creamy mouth-feel that I don't think I've ever encountered in another beer. Their "Vitus" gets high marks as well.
I can say that Franziskaner Weissbier tastes like a Dos Equis lager brewed with treated pine boards, which means it's on up there with Warsteiner as one of the German beers I will not buy unless forced to.[/QUOTE]
My two current favorites of the readily available Deutch suds, both from the same brewer. I have a slight preference for the Dunkel, but my beer pusher runs out of that faster, so I tend to drink more of the plain Hefe Weissbier. Both have a smoothness and creamy mouth-feel that I don't think I've ever encountered in another beer. Their "Vitus" gets high marks as well.
61.) Swamp Fox - 09/28/2016
Ha! I have some of their Original Premium in the science experiment locker...um, I mean the fridge...right now. Good stuff.
I know I've had their weissbier, but don't think I've seen the dunkel around here. If I ever get a chance to trek to a real "beer store", I will put it on my list.
I know I've had their weissbier, but don't think I've seen the dunkel around here. If I ever get a chance to trek to a real "beer store", I will put it on my list.
62.) Swamp Fox - 09/28/2016
I think U.S. Beck's is brewed in the U.S. these days. I remember it as being a lot better before that. My dad liked it when he could find it, but then again, he liked Heineken, too. :-) LOL But I still buy Beck's every once in a while for old time's sake, even though I remember it being much better than it is today.
63.) DParker - 09/29/2016
When I was 16 growing up in Vegas I and the ne'er-do-wells I hung out with would pool whatever cash we had left after gassing up my car on every Friday evening and get one of our members' older brother to buy us beer, which we'd then drink while hiding out in the darker corners of the Valley High School football field. Being a rather sophisticated lot our brew of choice was Michelob. That is, unless we could scrape together a few extra bucks, in which case we'd really go hooty-toity and step it up to Heineken. I mean, it was imported, man.
I know...you're impressed, right?
I know...you're impressed, right?
64.) bluecat - 09/29/2016
[QUOTE=DParker;44383]Yeah, it looks like this one was schlöbberen on her blouse...
[/QUOTE]
Die Frauen und blouse zum boobenpeeken.
[/QUOTE]Die Frauen und blouse zum boobenpeeken.
65.) Swamp Fox - 09/29/2016
LOL...
Adding "boobenpeeken" to my vocabulary plan right now...:-)
+4
Adding "boobenpeeken" to my vocabulary plan right now...:-)
+4
66.) bluecat - 09/29/2016
[QUOTE=DParker;44404]When I was 16 growing up in Vegas I and the ne'er-do-wells I hung out with would pool whatever cash we had left after gassing up my car on every Friday evening and get one of our members' older brother to buy us beer, which we'd then drink while hiding out in the darker corners of the Valley High School football field. Being a rather sophisticated lot our brew of choice was Michelob. That is, unless we could scrape together a few extra bucks, in which case we'd really go hooty-toity and step it up to Heineken. I mean, it was imported, man.
I know...you're impressed, right?[/QUOTE]
Sounds like a hootenanny
I know...you're impressed, right?[/QUOTE]
Sounds like a hootenanny
67.) DParker - 09/29/2016
[QUOTE=bluecat;44420]Sounds like a hootenanny[/QUOTE]
Sometimes, though usually it barely amounted to so much as a hoedown or even a shindig. One time though I think we actually bordered on a soiree.
Sometimes, though usually it barely amounted to so much as a hoedown or even a shindig. One time though I think we actually bordered on a soiree.
68.) bluecat - 09/29/2016
[QUOTE=DParker;44422]Sometimes, though usually it barely amounted to so much as a hoedown[/QUOTE]
So girls were invited?
So girls were invited?
69.) DParker - 09/29/2016
[QUOTE=bluecat;44423]So girls were invited?[/QUOTE]
Always. Showed up? Not as frequently.
Always. Showed up? Not as frequently.
70.) Swamp Fox - 09/29/2016
LOL...
I'm impressed you looked young enough to be carded in Vegas at 16...LOL
But then I looked up the various drinking age changes and see that Nevada was less liberal than the East Coast.
[url]https://en.wikipedia.org/wiki/U.S._history_of_alcohol_minimum_purchase_age_by_state[/url]
Between more liberal minimum ages and a more relaxed attitude about selling underage, we didn't have any problem buying whatever we wanted without assistance as long as we could scrape together the money. LOL
Michelob's another beer that isn't as good as what I remember. That [B]was[/B] the primo beer in high school. The real score was a keg party that had Mich. For "walking around beer" I remember some 40's in the mix, LOL.
Good times, good times...:-)
I'm impressed you looked young enough to be carded in Vegas at 16...LOL
But then I looked up the various drinking age changes and see that Nevada was less liberal than the East Coast.
[url]https://en.wikipedia.org/wiki/U.S._history_of_alcohol_minimum_purchase_age_by_state[/url]
Between more liberal minimum ages and a more relaxed attitude about selling underage, we didn't have any problem buying whatever we wanted without assistance as long as we could scrape together the money. LOL
Michelob's another beer that isn't as good as what I remember. That [B]was[/B] the primo beer in high school. The real score was a keg party that had Mich. For "walking around beer" I remember some 40's in the mix, LOL.
Good times, good times...:-)
71.) DParker - 09/29/2016
Don't even get me started on our (thankfully brief) T.J. Swann kick.
Easy Nights
Magic Moments
Mellow Days
Stepping Out
Great for watching [I]Shaft[/I] in 1977.
Easy Nights
Magic Moments
Mellow Days
Stepping Out
Great for watching [I]Shaft[/I] in 1977.
72.) Swamp Fox - 09/29/2016
LOL!
Even [B]I[/B] missed that!!!
And by "I" I mean "we"...:shocked::p:p
Even [B]I[/B] missed that!!!
And by "I" I mean "we"...:shocked::p:p
73.) DParker - 09/29/2016
The price tag says it all. $1.75 / 750 ml @ 8% ABV (twice the kick of Michelob at a fraction of the cost). That's just being a smart consumer.
74.) Swamp Fox - 09/29/2016
LOL...
I remember liking at least one of the Paulaner beers. I'm sure I've seen something for sale in the U.S. but don't have a clue as to the last time, or where.
I remember liking at least one of the Paulaner beers. I'm sure I've seen something for sale in the U.S. but don't have a clue as to the last time, or where.
75.) bluecat - 09/29/2016
[QUOTE=DParker;44431]The price tag says it all. $1.75 / 750 ml @ 8% ABV (twice the kick of Michelob at a fraction of the cost). That's just being a smart consumer.
[/QUOTE]
Well some of the payment was due the next day.
[/QUOTE]Well some of the payment was due the next day.
76.) Swamp Fox - 09/29/2016
Not that I would know, but +2. :-)
77.) Swamp Fox - 09/29/2016
Spaten's Lager is very decent and generally available. I looked for some of their other varieties this year but didn't notice them in the stores.
You can tell it's Spaten by the symbol on the mug, or bottle...
You can tell it's Spaten by the symbol on the mug, or bottle...
78.) bluecat - 09/29/2016
Can you post a picture of the Lager please?
79.) Swamp Fox - 09/29/2016
80.) Swamp Fox - 09/29/2016
[QUOTE=bluecat;44436]Can you post a picture of the Lager please?[/QUOTE]
Does this help?
Does this help?
81.) DParker - 09/30/2016
[QUOTE=Swamp Fox;44438]Does this help?
[/QUOTE]
No.
And......yes.
[/QUOTE]No.
And......yes.
82.) Jon - 09/30/2016
When I was a young buck, we used to go to the German pub in the city and drink Spaten on tap,there was a strange phenomenon after 9 or 10, you started to lose feeling in your face. The joke was that you knew you had enough when you couldn't feel your face. I never fell for those restrictions however.
83.) DParker - 09/30/2016
[QUOTE=Jon;44440]When I was a young buck, we used to go to the German pub in the city and drink Spaten on tap,there was a strange phenomenon after 9 or 10, you started to lose feeling in your face. The joke was that you knew you had enough when you couldn't feel your face. I never fell for those restrictions however.[/QUOTE]
Not to worry. The feeling comes right back the moment your face impacts either the bar or the floor.
Not to worry. The feeling comes right back the moment your face impacts either the bar or the floor.
84.) Jon - 09/30/2016
Never worked that way, generally the feeling came back 10 fold the next morning!
85.) Swamp Fox - 09/30/2016
LOL...
If I can cobble enough errands together to justify a trip to the big city tomorrow, I'll look for some of the Spaten Oktoberfest, which I've been looking for the last couple of weeks without success, and the Weihenstephaner Dunkel DP mentioned up the thread.
I did find the W___ hefe weissbier yesterday when I went back to a local store that carries the Original Premium, which I really like and was about to run out of. I bought a six along with more OP, just to refresh my memory. :wink
It's very drinkable, even if you don't particularly like much flavor in your beer. I went to the Franziskaner website to see if they had a hefe weissbier or just a weissbier for comparison (their weissbier is just tolerable). I entered two false DOB's, both over 21, and neither of them would let me in to the site. (See link below on the different kinds of weissbier.)
I wouldn't give a random website I'm just browsing my real date of birth for a GOOD reason, forget about a stupid one like the alcohol sites operate under, but this is the first time I've suspected that they're on to me.
They probably have a way to make me talk.
I mean, if they won't let you in with DOBs in the 70's or 80's, do you really want to drink their beer?
So, in summary:
Weihenstephaner Hefe Weissbier ---:tu:
Franziskaner Weissbier---:re:
[url]https://en.wikipedia.org/wiki/Wheat_beer[/url]
If I can cobble enough errands together to justify a trip to the big city tomorrow, I'll look for some of the Spaten Oktoberfest, which I've been looking for the last couple of weeks without success, and the Weihenstephaner Dunkel DP mentioned up the thread.
I did find the W___ hefe weissbier yesterday when I went back to a local store that carries the Original Premium, which I really like and was about to run out of. I bought a six along with more OP, just to refresh my memory. :wink
It's very drinkable, even if you don't particularly like much flavor in your beer. I went to the Franziskaner website to see if they had a hefe weissbier or just a weissbier for comparison (their weissbier is just tolerable). I entered two false DOB's, both over 21, and neither of them would let me in to the site. (See link below on the different kinds of weissbier.)
I wouldn't give a random website I'm just browsing my real date of birth for a GOOD reason, forget about a stupid one like the alcohol sites operate under, but this is the first time I've suspected that they're on to me.
They probably have a way to make me talk.
I mean, if they won't let you in with DOBs in the 70's or 80's, do you really want to drink their beer?
So, in summary:
Weihenstephaner Hefe Weissbier ---:tu:
Franziskaner Weissbier---:re:
[url]https://en.wikipedia.org/wiki/Wheat_beer[/url]
86.) bluecat - 09/30/2016
[QUOTE=DParker;44424]Always. Showed up? Not as frequently.[/QUOTE]
I knew that if no women were present you'd be watching your Shaft.
I knew that if no women were present you'd be watching your Shaft.
87.) DParker - 09/30/2016
[QUOTE=bluecat;44458]I knew that if no woman were present you'd be watching your Shaft.[/QUOTE]
"Shut your mouth."
"But I'm talkin' about Shaft."
This is now an Isaac Hayes thread.
[video=youtube;nFvRvSxsW-I]https://www.youtube.com/watch?v=nFvRvSxsW-I[/video]
"Shut your mouth."
"But I'm talkin' about Shaft."
This is now an Isaac Hayes thread.
[video=youtube;nFvRvSxsW-I]https://www.youtube.com/watch?v=nFvRvSxsW-I[/video]
88.) bluecat - 09/30/2016
The porn industry took a big leap forward because of the creation of the wah wah peddle.
89.) Swamp Fox - 10/02/2016
Even though Oktoberfest never really ends in Podunk Corner, it only goes through tomorrow night in Bavaria.
You know what this means, right?
You know what this means, right?
90.) Swamp Fox - 10/03/2016
I'll attempt the Kasseler again tomorrow :fire:, and probably some more beer "reviews."
Here are three to hold you over.
I found the Weihenstephaner Hefeweissbier Dunkel and would give it a 8.5 on a scale of 1-10 of how well I like it and whether it's worth plunking down the money I've seen being asked. This is the kind of beer that you probably won't want to drink too much of at one sitting, but a couple of pints enjoyed with a good friend in a dimly lit tavern while you take your time solving the world's problems or remembering the good old days is just right.
The Weihenstephaner Kristall Weissbier is lighter and a better choice when you're having several more than one, or when the weather's a little on the warm side. I'd give it an 8 on the same scale, only because it didn't knock my socks off with how unique it was.
Though not brewed in Germany, Sierra Nevada's Oktoberfest beer is well-worth a mention. It is a collaboration with a German brewery, and you can find it fairly easily. I've even seen it in Walmart, [I]bei Gott[/I]! Don't pay $12 for a six, which is what some places ask, because it's not THAT good. Maybe you have money burning a whole in your pocket, but to me $8 would be a steal and $10 would be acceptable if I were feeling frisky.
This is a beer you can drink a few of while puttering around the house, watching football, or posting whatever you wanna on HuntingCountry. It's not going to blow a beer connasewer away, especially one looking for something very Germany-y, but it takes a very fair shot at the Oktoberfest standard. I like it, and for a guzzling beer at the right price, I'd give it a 9. If the price is not right,, it falls to an 8.
For more details that might be more helpful than my personal and unsophisticated opinions, here are some real reviews I found fair and interesting:
Weihenstephaner Hefeweissbier Dunkel
[url]https://www.beeradvocate.com/beer/profile/252/808/[/url]
Weihenstephaner Kristall Weissbier
[url]https://www.beeradvocate.com/beer/profile/252/760/\[/url]
Sierra Nevada Oktoberfest - Mahrs Bräu Collaboration
[url]https://www.beeradvocate.com/beer/profile/140/226764/[/url]
Weihenstephaner Dunkel
[url]https://www.beeradvocate.com/beer/profile/252/808/[/url]
Weihenstephaner Kristall Weissbier
[url]https://www.beeradvocate.com/beer/profile/252/760/\[/url]
Sierra Nevada Oktoberfest - Mahrs Bräu Collaboration
[url]https://www.beeradvocate.com/beer/profile/140/226764/[/url]
91.) Swamp Fox - 10/03/2016
Duplicated those links by accident. Couldn't edit them out.
92.) Swamp Fox - 10/04/2016
[B]Aecht Schlenkerla Helles Lagerbier[/B]
Smoky lager. Read the reviews to get a better feel than I can give you. Wish I had a second one to go with the smoked pork loin. I think that would be ausgezeichnet. Also might take a second round to get comfortable with the unique factor (beyond the smoke). I think this is a beer that will grow on me, and it's already off to a good start. Wrestled with the rating because of this. I'm gonna give it an 8, because 7.5 is too low. It might not be an 8 like some others, though. Only drinking some more will tell.
BTW, the picture of the bottle at the link must be outdated. The label does not look like that, and does not say "Aecht." The brewery is Heller-Trum, Bamberg, Germany (not Bamberg, SC--LOL---though that is another good place to grab a beer)
[url]https://www.beeradvocate.com/beer/profile/263/29145/[/url]
Smoky lager. Read the reviews to get a better feel than I can give you. Wish I had a second one to go with the smoked pork loin. I think that would be ausgezeichnet. Also might take a second round to get comfortable with the unique factor (beyond the smoke). I think this is a beer that will grow on me, and it's already off to a good start. Wrestled with the rating because of this. I'm gonna give it an 8, because 7.5 is too low. It might not be an 8 like some others, though. Only drinking some more will tell.
BTW, the picture of the bottle at the link must be outdated. The label does not look like that, and does not say "Aecht." The brewery is Heller-Trum, Bamberg, Germany (not Bamberg, SC--LOL---though that is another good place to grab a beer)
[url]https://www.beeradvocate.com/beer/profile/263/29145/[/url]
93.) Swamp Fox - 10/04/2016
[B]Schneider Weisse Tap 4 Weisen Edel-Weisse[/B]
I think you'll see this brewery's logo in some of the pictures in this thread if you are paying attention. :wink
This is a very good, drinkable beer on the order of all the good things I said about the Sierra Nevada. It is a little thin, but that might be what will make it a beer you can have quite a lot of at a time. LOL. Also, the flavor is not going to be overpowering to someone who doesn't know what they're getting into with weissbier.
I will give this beer an 8.5 regardless of price. I am sure there are more interesting beers with greater complexity, but this beer screams "beer hall!" and has a beat you can dance to.
[url]https://www.beeradvocate.com/beer/profile/72/759/[/url]
I think you'll see this brewery's logo in some of the pictures in this thread if you are paying attention. :wink
This is a very good, drinkable beer on the order of all the good things I said about the Sierra Nevada. It is a little thin, but that might be what will make it a beer you can have quite a lot of at a time. LOL. Also, the flavor is not going to be overpowering to someone who doesn't know what they're getting into with weissbier.
I will give this beer an 8.5 regardless of price. I am sure there are more interesting beers with greater complexity, but this beer screams "beer hall!" and has a beat you can dance to.
[url]https://www.beeradvocate.com/beer/profile/72/759/[/url]
94.) Swamp Fox - 10/04/2016
[B]Erdinger Weissbier[/B]
This has to be the Budweiser of German weissbier. I'm almost positive I remember it from my time in Germany, when I wasn't very picky about what I was drinking and didn't exactly have a lot of money to do it with anyway, LOL. It's possible I got a bad pint this time around, but this beer has absolutely nothing to recommend it except that Americans who drink "Big Beer" back home will like it. That's the best thing I can say about it, except that if you have a big thirst you can drink it like water, because that's basically what it is.
I give it a 4, because it's still better than Budweiser.
[url]https://www.beeradvocate.com/beer/profile/703/2434/[/url]
If you don't agree with my reviews, keep this in mind:
This has to be the Budweiser of German weissbier. I'm almost positive I remember it from my time in Germany, when I wasn't very picky about what I was drinking and didn't exactly have a lot of money to do it with anyway, LOL. It's possible I got a bad pint this time around, but this beer has absolutely nothing to recommend it except that Americans who drink "Big Beer" back home will like it. That's the best thing I can say about it, except that if you have a big thirst you can drink it like water, because that's basically what it is.
I give it a 4, because it's still better than Budweiser.
[url]https://www.beeradvocate.com/beer/profile/703/2434/[/url]
If you don't agree with my reviews, keep this in mind:
95.) DParker - 10/04/2016
[QUOTE=Swamp Fox;44531]That's the best thing I can say about it, except that if you have a big thirst you can drink it like water, because that's basically what it is.[/QUOTE]
So you're saying it's like having sex in a canoe.
So you're saying it's like having sex in a canoe.
96.) Swamp Fox - 10/04/2016
Exactly....LOL...
I'm a drinking man...I don't apologize for it...:wink
I'm a drinking man...I don't apologize for it...:wink
97.) Swamp Fox - 10/04/2016
Having sex in a canoe is still having sex, in case I need to point that out...:wink
98.) Swamp Fox - 10/04/2016
The kasseler turned out very well this time. Like a salty ham instead of something that I had to repair. Nice and juicy. I believe I was on the money with my measurements this time, so I'm gonna dial back the measurements just a tad on the next try, and then I'll post in the [I]After The Hunt [/I]forum when I have it where even if you don't like salty ham (I do, as long as it's not outrageous) you'll like this.
I didn't make the potatoes this time since I still had some pork and rice to finish. I've been eating it for a week, LOL. I took the last attempt's loins (2.5 pounds +) and did a rice mix with two pounds of shrimp. I think I had six cups of rice in the whole thing. One of my secret ingredients might be of interest. I did the shrimp in some of this, which went well with the overly salted pork:
[url]http://shop.charlestonpig.com/Charleston-Pig-Company-Seasoning-Rub-201001.htm[/url]
Evaporated cane juice, paprika, sea salt, "spices," and dehydrated garlic, onion, mustard...It's a pretty handy little bottle for a lot of stuff.
Anyway, with the smoked pork loin, the shrimp and a ton of rice, it was very good but I might have to check that I haven't outgrown my BDUs.
This will give you an idea, plus it's about time I posted something for the ladies:
As they say in Germany: Good food, good drink...Good God, let's eat! :grin:
I didn't make the potatoes this time since I still had some pork and rice to finish. I've been eating it for a week, LOL. I took the last attempt's loins (2.5 pounds +) and did a rice mix with two pounds of shrimp. I think I had six cups of rice in the whole thing. One of my secret ingredients might be of interest. I did the shrimp in some of this, which went well with the overly salted pork:
[url]http://shop.charlestonpig.com/Charleston-Pig-Company-Seasoning-Rub-201001.htm[/url]
Evaporated cane juice, paprika, sea salt, "spices," and dehydrated garlic, onion, mustard...It's a pretty handy little bottle for a lot of stuff.
Anyway, with the smoked pork loin, the shrimp and a ton of rice, it was very good but I might have to check that I haven't outgrown my BDUs.
This will give you an idea, plus it's about time I posted something for the ladies:
As they say in Germany: Good food, good drink...Good God, let's eat! :grin:
99.) DParker - 10/04/2016
[QUOTE=Swamp Fox;44536][/QUOTE]
I....know....[i]NOTHING![[/quote]
[/QUOTE]I....know....[i]NOTHING![[/quote]
100.) bluecat - 10/04/2016
Swampy, is it necessary that the loin get brined? Just curious. I know a chicken or turkey taste better brined but I've never heard of brining loin.
101.) bluecat - 10/04/2016
[QUOTE=Swamp Fox;44534]Having sex in a canoe is still having sex, in case I need to point that out...:wink[/QUOTE]
Is that when you lost all your guns?
Is that when you lost all your guns?
102.) Swamp Fox - 10/04/2016
I suppose it's necessary to get the German flavor and/or to put moisture in the meat. Also break it down a little? And/or maybe it's just tradition from back in the good old days when most big cuts of meat were cured. You know how the Germans are about tradition. Jawohl?
But as you might have gathered from the recipe, and contra the recipe's published heading, I don't think the point is to attempt a cure of the meat prior to smoking. (BTW, the pink salt I mentioned is Himilayan Pink Salt, which I don't think is for curing in the same sense that "real pink salt" is when discussed in curing circles. Could be wrong on that, but I think if the recipe wanted you to really use a curing salt, it would have said so. At least you'd hope that it would, LOL).
Also, since you're smoking the loin to 150+, it's not like you're just "finishing off" some partial cure, I don't think. But what do I know? Maybe you are.
I don't know how long you'd have to smoke a 2.5# loin from scratch (no brine, no cure), but 2 hours was plenty on the first attempt and the second didn't require much longer. Both were done with indirect heat, of course, but I used two water pans on the second round as opposed to none for the first, so I think that extended cooking time a bit, but was well-worth it for the finished product.
But as you might have gathered from the recipe, and contra the recipe's published heading, I don't think the point is to attempt a cure of the meat prior to smoking. (BTW, the pink salt I mentioned is Himilayan Pink Salt, which I don't think is for curing in the same sense that "real pink salt" is when discussed in curing circles. Could be wrong on that, but I think if the recipe wanted you to really use a curing salt, it would have said so. At least you'd hope that it would, LOL).
Also, since you're smoking the loin to 150+, it's not like you're just "finishing off" some partial cure, I don't think. But what do I know? Maybe you are.
I don't know how long you'd have to smoke a 2.5# loin from scratch (no brine, no cure), but 2 hours was plenty on the first attempt and the second didn't require much longer. Both were done with indirect heat, of course, but I used two water pans on the second round as opposed to none for the first, so I think that extended cooking time a bit, but was well-worth it for the finished product.
103.) Swamp Fox - 10/04/2016
[QUOTE=bluecat;44540]Is that when you lost all your guns?[/QUOTE]
Well, I wasn't going to go with that story at first, but now that you've put the idea in my head...:-)
It's a LOT better than, "I was just standing up to pee, when suddenly..."
Well, I wasn't going to go with that story at first, but now that you've put the idea in my head...:-)
It's a LOT better than, "I was just standing up to pee, when suddenly..."
104.) bluecat - 10/04/2016
[QUOTE=Swamp Fox;44541]I suppose it's necessary to get the German flavor and/or to put moisture in the meat. Also break it down a little? And/or maybe it's just tradition from back in the good old days when most big cuts of meat were cured. You know how the Germans are about tradition. Jawohl?
But as you might have gathered from the recipe, and contra the recipe's published heading, I don't think the point is to attempt a cure of the meat prior to smoking. (BTW, the pink salt I mentioned is Himilayan Pink Salt, which I don't think is for curing in the same sense that "real pink salt" is when discussed in curing circles. Could be wrong on that, but I think if the recipe wanted you to really use a curing salt, it would have said so. At least you'd hope that it would, LOL).
Also, since you're smoking the loin to 150+, it's not like you're just "finishing off" some partial cure, I don't think. But what do I know? Maybe you are.
I don't know how long you'd have to smoke a 2.5# loin from scratch (no brine, no cure), but 2 hours was plenty on the first attempt and the second didn't require much longer. Both were done with indirect heat, of course, but I used two water pans on the second round as opposed to none for the first, so I think that extended cooking time a bit, but was well-worth it for the finished product.[/QUOTE]
I think your salt is not the curing type. When investigating making pickles from a crock, there was some mention of a different type of salt that was pink if I recall.
But as you might have gathered from the recipe, and contra the recipe's published heading, I don't think the point is to attempt a cure of the meat prior to smoking. (BTW, the pink salt I mentioned is Himilayan Pink Salt, which I don't think is for curing in the same sense that "real pink salt" is when discussed in curing circles. Could be wrong on that, but I think if the recipe wanted you to really use a curing salt, it would have said so. At least you'd hope that it would, LOL).
Also, since you're smoking the loin to 150+, it's not like you're just "finishing off" some partial cure, I don't think. But what do I know? Maybe you are.
I don't know how long you'd have to smoke a 2.5# loin from scratch (no brine, no cure), but 2 hours was plenty on the first attempt and the second didn't require much longer. Both were done with indirect heat, of course, but I used two water pans on the second round as opposed to none for the first, so I think that extended cooking time a bit, but was well-worth it for the finished product.[/QUOTE]
I think your salt is not the curing type. When investigating making pickles from a crock, there was some mention of a different type of salt that was pink if I recall.
105.) DParker - 10/04/2016
[QUOTE=bluecat;44546]I think your salt is not the curing type. When investigating making pickles from a crock, there was some mention of a different type of salt that was pink if I recall.[/QUOTE]
Both correct. When he originally spoke of "pink salt" my assumption was that he was referring to one of the curing salts that contain sodium nitrite and/or nitrate, hence my warnings about being careful not to poison himself. But "Himalayan Pink Salt" is just plain old sodium chloride (table salt) with some mineral impurities that give it a pinkish color.
Both correct. When he originally spoke of "pink salt" my assumption was that he was referring to one of the curing salts that contain sodium nitrite and/or nitrate, hence my warnings about being careful not to poison himself. But "Himalayan Pink Salt" is just plain old sodium chloride (table salt) with some mineral impurities that give it a pinkish color.
106.) Swamp Fox - 10/04/2016
Pretty sure HPS is not any more part of a brine "cure" than any regular table salt (sea or Kosher, etc.) would be. I think it's there for the different taste some people say they perceive (I'd say it's possible to detect, but it doesn't exactly grab you) or maybe it's in response to a fad. I doubt it's there for color, but maybe somebody thinks it is.
From what I've seen, I think the term "pink salt" is thrown around very loosely sometimes when people talk about curing, but any time you're discussing a curing RECIPE people get a lot more specific and I think the term goes out the window in favor of the specific type of curing salt to be used for the specific cure.
I can probably find some links to illustrate if anyone's interested.
From what I've seen, I think the term "pink salt" is thrown around very loosely sometimes when people talk about curing, but any time you're discussing a curing RECIPE people get a lot more specific and I think the term goes out the window in favor of the specific type of curing salt to be used for the specific cure.
I can probably find some links to illustrate if anyone's interested.
107.) bluecat - 10/04/2016
[QUOTE=DParker;44547]Both correct. When he originally spoke of "pink salt" my assumption was that he was referring to one of the curing salts that contain sodium nitrite and/or nitrate, hence my warnings about being careful not to poison himself. But "Himalayan Pink Salt" is just plain old sodium chloride (table salt) with some mineral impurities that give it a pinkish color.[/QUOTE]
The curing salt of which you speak (Morton Tender Quick etc. with the nitrates) is that the same thing as salt peter? And if so, is this the stuff they used to give to soldiers so they wouldn't stand at attention so much? :wink
The curing salt of which you speak (Morton Tender Quick etc. with the nitrates) is that the same thing as salt peter? And if so, is this the stuff they used to give to soldiers so they wouldn't stand at attention so much? :wink
108.) Swamp Fox - 10/04/2016
From what I know, the curing salts used today are not saltpeter. Back in the day, saltpeter played a role in curing.
But you are correct on what saltpeter was (also) used for.
But you are correct on what saltpeter was (also) used for.
109.) bluecat - 10/04/2016
I guess you wouldn't want to go to the trouble of smoking some loin if later you couldn't... ahem...smoke some loin hold hands on the porch swing.
110.) Swamp Fox - 10/04/2016
LOL...
Here's something weird: I was going to ask this a few weeks ago---How did you do the cross-out on here?
Here's something weird: I was going to ask this a few weeks ago---How did you do the cross-out on here?
111.) bluecat - 10/04/2016
[QUOTE=Swamp Fox;44557]LOL...
Here's something weird: I was going to ask this a few weeks ago---How did you do the cross-out on here?[/QUOTE]
I substituted the [ for a <, and ] for a >, otherwise it will interpret the code and not display it. It is some style sheet code that says, hey, between this location and this location take my text and make a line through it.
I guess you wouldn't want to go to the trouble of smoking some loin if later you couldn't... ahem...[span style="text-decoration: line-through;"]smoke some loin[/span] hold hands on the porch swing.
Here's something weird: I was going to ask this a few weeks ago---How did you do the cross-out on here?[/QUOTE]
I substituted the [ for a <, and ] for a >, otherwise it will interpret the code and not display it. It is some style sheet code that says, hey, between this location and this location take my text and make a line through it.
I guess you wouldn't want to go to the trouble of smoking some loin if later you couldn't... ahem...[span style="text-decoration: line-through;"]smoke some loin[/span] hold hands on the porch swing.
112.) Swamp Fox - 10/04/2016
I think I've been able to do it in some Word Processing program or another in the past by using something in the toolbar, but I now I will [] probably abuse it here if I can remember what to do, which is far from certain.
113.) Swamp Fox - 10/04/2016
I think I've been able to do it in some Word Processing program or another in the past by using something in the toolbar, but I now I will probably ***** abuse it here if I can remember what to do, which is far from certain.
^^^^^
I got ***** to disappear by typing *****, but didn't get a line through it.
Please type more slowly so I can try to understand what you're saying.
^^^^^
I got ***** to disappear by typing *****, but didn't get a line through it.
Please type more slowly so I can try to understand what you're saying.
114.) bluecat - 10/04/2016
[QUOTE=Swamp Fox;44559]I think I've been able to do it in some Word Processing program or another in the past by using something in the toolbar, but I now I will use it abuse it here.[/QUOTE]
:wink
:wink
115.) Swamp Fox - 10/04/2016
Okay, now you're just messing with me...:tap:
LOL
LOL
116.) Swamp Fox - 10/04/2016
"Try again, ," they said.
^^^
Between the commas, I typed "span stupid span," which disappeared the whole stupid thing.
^^^
Between the commas, I typed "span stupid span," which disappeared the whole stupid thing.
117.) Swamp Fox - 10/04/2016
Ain't nobody got time for <] this [/> dat...
118.) Swamp Fox - 10/04/2016
Oh, so close!
At least it didn't disappear what I typed, LOL.
At least it didn't disappear what I typed, LOL.
119.) DParker - 10/04/2016
[QUOTE=Swamp Fox;44562]Okay, now you're just messing with me...:tap:
LOL[/QUOTE]
:wink
LOL[/QUOTE]
:wink
120.) Swamp Fox - 10/04/2016
You <> bastard poopyhead!
LOL
LOL
121.) Swamp Fox - 10/04/2016
One of those terms was supposed to be crossed out...:dig:
122.) DParker - 10/04/2016
Just do exactly what bluecat showed you, only replace each square bracket ("[" and "]") with angle brackets ("<" and ">") and it will work.
123.) Swamp Fox - 10/04/2016
Thought I'd done that, but I'll try again, LOL.
Anything between the <> other than what you want crossed out? Slashes or anything?
Anything between the <> other than what you want crossed out? Slashes or anything?
124.) DParker - 10/04/2016
[QUOTE=Swamp Fox;44570]Thought I'd done that, but I'll try again, LOL.
Anything between the <> other than what you want crossed out? Slashes or anything?[/QUOTE]
Actually, it's between the first > and the next <. For instance, starting with...
[INDENT][span style="text-decoration: line-through;"]This stuff will be formatted as strikeout text.[/span][/INDENT]
...and substituting a "<" for each "[", and a ">" for each "]" will produce...
[INDENT]This stuff will be formatted as strikeout text.[/INDENT]
Anything between the <> other than what you want crossed out? Slashes or anything?[/QUOTE]
Actually, it's between the first > and the next <. For instance, starting with...
[INDENT][span style="text-decoration: line-through;"]This stuff will be formatted as strikeout text.[/span][/INDENT]
...and substituting a "<" for each "[", and a ">" for each "]" will produce...
[INDENT]This stuff will be formatted as strikeout text.[/INDENT]
125.) Swamp Fox - 10/04/2016
This is why everyone would believe me if I said I thought I could wipe a server with a cloth, or something.
126.) Swamp Fox - 10/04/2016
<> I'm typing two opposing spans to open, and then two opposing spans to close, but I think I've already tried that.<>
Maybe not. Let's see.
Maybe not. Let's see.
127.) Swamp Fox - 10/04/2016
[QUOTE=DParker;44571]Actually, it's between the first > and the next <. For instance, starting with...
[INDENT][span style="text-decoration: line-through;"]This stuff will be formatted as strikeout text.[/span][/INDENT]
[/QUOTE]
This gobbledygook is what I'm not understanding.
[INDENT][span style="text-decoration: line-through;"]This stuff will be formatted as strikeout text.[/span][/INDENT]
[/QUOTE]
This gobbledygook is what I'm not understanding.
128.) bluecat - 10/04/2016
This stuff will be formatted as strikeout text.
129.) DParker - 10/04/2016
[QUOTE=Swamp Fox;44576]This gobbledygook is what I'm not understanding.[/QUOTE]
The stuff between the brackets is HTML "code" that your browser interprets as instructions on how to display the stuff that's in-between. You don't really need to understand it (unless you're trying to learn HTML so you can write your own web pages and such) to use it. Just copy-and-paste it (again, using "<" and ">" instead of "[" and "]"), replacing the "This stuff will be formatted as strikeout text." part with whatever text you want to apply the strikeout formatting to.
The stuff between the brackets is HTML "code" that your browser interprets as instructions on how to display the stuff that's in-between. You don't really need to understand it (unless you're trying to learn HTML so you can write your own web pages and such) to use it. Just copy-and-paste it (again, using "<" and ">" instead of "[" and "]"), replacing the "This stuff will be formatted as strikeout text." part with whatever text you want to apply the strikeout formatting to.
130.) Swamp Fox - 10/04/2016
Okay, so I would have never gotten the copy/paste dealio.
This stuff will be formatted as strikeout text.
This stuff will be formatted as strikeout text.
131.) bluecat - 10/04/2016
Tell him what he's won Johnny! :clap:
132.) DParker - 10/04/2016
Whew! He just narrowly averted being sent home with a month's supply of Rice-A-Roni.
133.) Swamp Fox - 10/04/2016
Sheeeeyit!
Lookee there.
Now tell me there isn't a button somewhere that's a shortcut to that code so you don't have to type it all the time. As I said, I thought I found such a thing somewhere on a WP toolbar one day, LOL.
If you have to copy/paste code all the time, where do you computer geniuses save your copied codes for easy access?
Lookee there.
Now tell me there isn't a button somewhere that's a shortcut to that code so you don't have to type it all the time. As I said, I thought I found such a thing somewhere on a WP toolbar one day, LOL.
If you have to copy/paste code all the time, where do you computer geniuses save your copied codes for easy access?
134.) DParker - 10/04/2016
[QUOTE=Swamp Fox;44584]Sheeeeyit!
Lookee there.
Now tell me there isn't a button somewhere that's a shortcut to that code so you don't have to type it all the time.[/QUOTE]
OK.
{Airplane}
"There isn't a button somewhere that's a shortcut to that code so you don't have to type it all the time."
{/Airplane}
The software that Hunting Country uses doesn't support strike-through as one of the text formatting options, and the type of code that bluecat gave you isn't even what that software uses to format text. The software has its own system of codes that it embeds in your message, and then later interprets when creating the web page content that you see. At that time it interprets those codes and translates their effects into corresponding HTML (which is what your browser understands). What bluecat gave you is HTML, which is ignored by the forum software and passed along as-is in the web page content. It is then interpreted by your browser (Chrome, Windows Explorer, whatever), which then applies whatever formatting effect is called for and....viola!....you see strike-through (or bold, or italicized, or...) text.
[QUOTE=Swamp Fox;44584]As I said, I thought I found such a thing somewhere on a WP toolbar one day, LOL.[/quote]
That's because your word processor software was, like this forum's software, implementing it's own method of encoding and interpreting formatting instructions.
[QUOTE=Swamp Fox;44584]If you have to copy/paste code all the time, where do you computer geniuses save your copied codes for easy access?[/QUOTE]
You could dump them into a readily-accessible text document (created via Notepad, or whatever).
Lookee there.
Now tell me there isn't a button somewhere that's a shortcut to that code so you don't have to type it all the time.[/QUOTE]
OK.
{Airplane}
"There isn't a button somewhere that's a shortcut to that code so you don't have to type it all the time."
{/Airplane}
The software that Hunting Country uses doesn't support strike-through as one of the text formatting options, and the type of code that bluecat gave you isn't even what that software uses to format text. The software has its own system of codes that it embeds in your message, and then later interprets when creating the web page content that you see. At that time it interprets those codes and translates their effects into corresponding HTML (which is what your browser understands). What bluecat gave you is HTML, which is ignored by the forum software and passed along as-is in the web page content. It is then interpreted by your browser (Chrome, Windows Explorer, whatever), which then applies whatever formatting effect is called for and....viola!....you see strike-through (or bold, or italicized, or...) text.
[QUOTE=Swamp Fox;44584]As I said, I thought I found such a thing somewhere on a WP toolbar one day, LOL.[/quote]
That's because your word processor software was, like this forum's software, implementing it's own method of encoding and interpreting formatting instructions.
[QUOTE=Swamp Fox;44584]If you have to copy/paste code all the time, where do you computer geniuses save your copied codes for easy access?[/QUOTE]
You could dump them into a readily-accessible text document (created via Notepad, or whatever).
135.) Swamp Fox - 10/04/2016
LOL...
That's another funny coinkydink. I was just thinking about how valuable an "over your head" icon or airplane meme would be this morning.
I don't follow all this [U]interpreting [/U]mumbo jumbo, (see what I did there? LOL) but I did figure that saving the code to a document might be the poor man's solution.
'Preciate the help.
That's another funny coinkydink. I was just thinking about how valuable an "over your head" icon or airplane meme would be this morning.
I don't follow all this [U]interpreting [/U]mumbo jumbo, (see what I did there? LOL) but I did figure that saving the code to a document might be the poor man's solution.
'Preciate the help.
136.) bluecat - 10/04/2016
Coders are always squirreling away stuff that they might use later. The text file is appropriate no matter what level you are.
137.) Swamp Fox - 09/17/2017
2017 Oktoberfest began today... Ausgezeichnet! :grin::grin::grin:
I will reveal the secrets of my year-long [I]Kasseler [/I]project at some appropriate point, ja?
Also, some beer reviews...
But most importantly :-) :
Prost!
I will reveal the secrets of my year-long [I]Kasseler [/I]project at some appropriate point, ja?
Also, some beer reviews...
But most importantly :-) :
Prost!
138.) Swamp Fox - 09/20/2017
In case anyone was wonder whether they should spend their Yankee dollars on some American "Oktoberfest" beers, here are two I've had recently.
I think you could keep your money in your pocket in the case of Sam Adams' Oktoberfest (Märzen) which just had a weird flavor that wasn't particularly pleasant. It wasn't bad, just meh. I expected better from Sam Adams. I'll give it a 5.5. These guys will describe what's going on with the beer better than I can:
[url]https://www.ratebeer.com/beer/samuel-adams-octoberfest/167/[/url]
A full step up is Sierra Nevada's Miltenbeger Oktoberfest Märzen, which means I'm giving it a 6.5. I might try it again to see if I'm being a little harsh there, but only if it's on deep discount. It's a very decent beer but not a premium beer. I did have a distinct flashback to drinking German beer in Germany during one mug early on in the taste-test process, and that has to count for something. Here's what the experts have to say:
[url]https://www.ratebeer.com/beer/sierra-nevada--miltenberger-oktoberfest-2017/535171/[/url]
I think you could keep your money in your pocket in the case of Sam Adams' Oktoberfest (Märzen) which just had a weird flavor that wasn't particularly pleasant. It wasn't bad, just meh. I expected better from Sam Adams. I'll give it a 5.5. These guys will describe what's going on with the beer better than I can:
[url]https://www.ratebeer.com/beer/samuel-adams-octoberfest/167/[/url]
A full step up is Sierra Nevada's Miltenbeger Oktoberfest Märzen, which means I'm giving it a 6.5. I might try it again to see if I'm being a little harsh there, but only if it's on deep discount. It's a very decent beer but not a premium beer. I did have a distinct flashback to drinking German beer in Germany during one mug early on in the taste-test process, and that has to count for something. Here's what the experts have to say:
[url]https://www.ratebeer.com/beer/sierra-nevada--miltenberger-oktoberfest-2017/535171/[/url]
139.) Jon - 09/20/2017
Just letting you know, this post is PURE GOLD and possibly the best post of all time.
140.) DParker - 09/20/2017
Good prompting. I need to get out and sample some of the Oktoberfest goodies recently released by the local breweries...before we're overrun by pumpkin-flavored everything (as much as I love most pumpkin-flavored things...and I'm looking at [I]you[/I], IHOP pumpkin pancakes...I've never found a pumpkin beer that I like).
141.) bluecat - 09/20/2017
[QUOTE=Jon;51756]Just letting you know, this post is PURE GOLD and possibly the best post of all time.[/QUOTE]
Better than this?
[QUOTE=Swamp Fox;51612][video]javascript:;[/video][/QUOTE]
Better than this?
[QUOTE=Swamp Fox;51612][video]javascript:;[/video][/QUOTE]
142.) Swamp Fox - 09/20/2017
I can see how this could be the best THREAD of all time, but I'm pretty sure that particular post falls well short of even the Hall of Fame.
But I could be biased ...
But I could be biased ...
143.) Jon - 09/21/2017
[QUOTE=Swamp Fox;51766]I can see how this could be the best THREAD of all time, but I'm pretty sure that particular post falls well short of even the Hall of Fame.
But I could be biased ...[/QUOTE]
And semantics is why you have 32 cats and no hot chicks knocking your door down. Just guessing of course
But I could be biased ...[/QUOTE]
And semantics is why you have 32 cats and no hot chicks knocking your door down. Just guessing of course
144.) Swamp Fox - 09/21/2017
Actually, the cats are uninterested in semantics.
145.) Swamp Fox - 09/21/2017
146.) Swamp Fox - 09/22/2017
Flying Dog Dogtoberfest (Märzen)
It’s flat. Slightly bitter and faintly metallic, especially on the aftertaste. It’s not exactly nasty, but I’d say two would be my limit per sitting. Probably one if I had something else in the house. Best case scenario: It’s on special, and the serving wench knows how to flirt.
Solid Six, and that's viel generouslichtkeit.
Best thing about it: the label. By far. Buy that artist a beer.
[url]https://www.ratebeer.com/beer/flying-dog-dogtoberfest/37539/[/url]
It’s flat. Slightly bitter and faintly metallic, especially on the aftertaste. It’s not exactly nasty, but I’d say two would be my limit per sitting. Probably one if I had something else in the house. Best case scenario: It’s on special, and the serving wench knows how to flirt.
Solid Six, and that's viel generouslichtkeit.
Best thing about it: the label. By far. Buy that artist a beer.
[url]https://www.ratebeer.com/beer/flying-dog-dogtoberfest/37539/[/url]
147.) bluecat - 09/22/2017
Swampy and DP, do you remember that guy who always did the beer reviews? I posted some root beer and he got all offended. Good times.
148.) DParker - 09/22/2017
[QUOTE=bluecat;51825]Swampy and DP, do you remember that guy who always did the beer reviews? I posted some root beer and he got all offended. Good times.[/QUOTE]
Yeah...Mike somethingorother....right? He actually did some pretty good reviews IIRC.
On the German note...my Strudel guy's over his back injury and he's puttin' out product again. Yay.
Yeah...Mike somethingorother....right? He actually did some pretty good reviews IIRC.
On the German note...my Strudel guy's over his back injury and he's puttin' out product again. Yay.
149.) DParker - 09/22/2017
'Course I can't eat strudel anymore without hearing Christoph Waltz say, "Attendez la crème" before I take my first bite.
150.) bluecat - 09/22/2017
That's a hefty strudel. No wonder he got a back injury.
151.) DParker - 09/22/2017
[QUOTE=bluecat;51828]That's a hefty strudel. No wonder he got a back injury.[/QUOTE]
Now available in convenient, easy-to-carry individual portions.
Now available in convenient, easy-to-carry individual portions.
152.) Swamp Fox - 09/22/2017
[QUOTE=DParker;51826]Yeah...Mike somethingorother....right? He actually did some pretty good reviews IIRC.
[/QUOTE]
He was very good. Really knew what he was talking about. I sometimes wonder how we found him ... LOL
I admire people who can give a good beer review and pick out the flavors and describe the "mouth feel" and other esoteric points. It seems much less ridiculous when they do it than if I were to try, and they're inherently more fun than wine or coffee reviews. (I assume there are such things as coffee reviews, based on how far we've fallen as a people.)
[/QUOTE]
He was very good. Really knew what he was talking about. I sometimes wonder how we found him ... LOL
I admire people who can give a good beer review and pick out the flavors and describe the "mouth feel" and other esoteric points. It seems much less ridiculous when they do it than if I were to try, and they're inherently more fun than wine or coffee reviews. (I assume there are such things as coffee reviews, based on how far we've fallen as a people.)
153.) bluecat - 09/22/2017
Has notes of blackberry, butter and licorice with a crisp finish. Slightly cloying.
154.) Swamp Fox - 09/22/2017
There was a line--I think it was on [I]Parks and Rec[/I]--about someone making homemade mango wine that I should have written down. Pretty damn funny, but I have no clue about it at the moment. I hope I learned my lesson if I ever come across it again.
155.) bluecat - 09/22/2017
lol!
Gotta kick on it like an aborigine's armpit...
Gotta kick on it like an aborigine's armpit...
156.) Swamp Fox - 09/22/2017
I like a good fighting wine myself ...
157.) bluecat - 09/22/2017
Awesome, hoped you would get that.
158.) DParker - 09/22/2017
Hired.
159.) bluecat - 09/22/2017
What, no background check? Work experience? References?
160.) Swamp Fox - 09/22/2017
Macht nichts ... Alles gut.
Aber der Barmann erfordert eine Spanking.
:beer:
Aber der Barmann erfordert eine Spanking.
:beer:
161.) DParker - 09/23/2017
[QUOTE=Swamp Fox;51844]Macht nichts ... Alles gut.
Aber der Barmann erfordert eine Spanking.
:beer:[/QUOTE]
Aber der Barmann erfordert eine Spanking.
:beer:[/QUOTE]
162.) Swamp Fox - 09/17/2022
Oktoberfest is back, starting today... :grin:
Just sayin' ...
If anyone nos the info on any videos which have disappeared, like the two above, I'll try to re-post if I can....
[I][B]Prost![/B][/I]
Just sayin' ...
If anyone nos the info on any videos which have disappeared, like the two above, I'll try to re-post if I can....
[I][B]Prost![/B][/I]
163.) Swamp Fox - 09/17/2022
[I]The Wrong Way To Consume Alcohol [/I]...
164.) Swamp Fox - 09/17/2022
How's Nebraska football going this year?
165.) Swamp Fox - 09/17/2022
Should we continue with the correct way to consume alcohol?
166.) bluecat - 09/18/2022
[QUOTE=Swamp Fox;67978]How's Nebraska football going this year?[/QUOTE]
Lol, + 2.75
Lol, + 2.75
167.) bluecat - 09/18/2022
Mcga
Make cornhuskers great again.
Make cornhuskers great again.
168.) Swamp Fox - 09/18/2022
They're in a tough spot ... LOL
169.) Swamp Fox - 09/18/2022
My Gamecocks have nothing to crow about ... As we say when we're near the bottom on any list, "Thank gawd for Mississippi ... " lol ... (Go, Rebels!) :wink
[QUOTE]COLUMBIA — South Carolina football entered its matchup with Georgia as a 25-point underdog. The Gamecocks' actual performance was even worse, falling 48-7 against the No. 2-ranked Bulldogs on Saturday.
The loss was the worst in the history of the rivalry, topping the previous 40-0 loss by the Gamecocks in 1894. Georgia benched most of its starters, including quarterback Stetson Bennett, early in the third quarter after taking a 45-0 lead. By the start of the fourth, the Gamecocks' student section was nearly empty.[/QUOTE]
I see my Wahoos squeaked by powerhouse Old Dominion ... :groan:
Tom Waits --- Get Behind The Mule
[QUOTE]COLUMBIA — South Carolina football entered its matchup with Georgia as a 25-point underdog. The Gamecocks' actual performance was even worse, falling 48-7 against the No. 2-ranked Bulldogs on Saturday.
The loss was the worst in the history of the rivalry, topping the previous 40-0 loss by the Gamecocks in 1894. Georgia benched most of its starters, including quarterback Stetson Bennett, early in the third quarter after taking a 45-0 lead. By the start of the fourth, the Gamecocks' student section was nearly empty.[/QUOTE]
I see my Wahoos squeaked by powerhouse Old Dominion ... :groan:
Tom Waits --- Get Behind The Mule