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re: tOT Thread
Posted on 2/24/15 at 10:52 pm to Rebelgator
Posted on 2/24/15 at 10:52 pm to Rebelgator
I was on the Aniston bandwagon before it was cool... I used to come home from school and watch Friends with my mom only to watch Rachel
1
Posted on 2/24/15 at 11:49 pm to WhistlinDixie15
This post was edited on 2/24/15 at 11:50 pm
Posted on 2/24/15 at 11:52 pm to Rebelgator
Goddammit first the cashier now you
Posted on 2/25/15 at 12:25 am to WhistlinDixie15
Wut
Posted on 2/25/15 at 12:29 am to Rebelgator
Go back like three pages
Posted on 2/25/15 at 12:32 am to WhistlinDixie15
Everytime I click on safari it takes me to the mother frickin app store. It did it 3 times just while trying to type this message 
Posted on 2/25/15 at 12:33 am to WhistlinDixie15
Posted on 2/25/15 at 12:44 am to Rebelgator
Yeah, yesterday was s weird arse day
Doc, my biggest problem is when I go to type and the page is still loading, it'll finish loading and remove the keyboard... Which since I'm mid type, I'll click the SECR link or the RB link and have to start all over
Use google chrome and set up bookmarks... It becomes like apps
Doc, my biggest problem is when I go to type and the page is still loading, it'll finish loading and remove the keyboard... Which since I'm mid type, I'll click the SECR link or the RB link and have to start all over
Use google chrome and set up bookmarks... It becomes like apps
Posted on 2/25/15 at 8:32 am to WhistlinDixie15
I blee I have found the GOAT budget thick cut bacon - Smithfield Hickory Smoked Thick Cut Bacon.
While Wright's Brand is $10.00/pound at Rouse's (roughly), Smithfield was $6.99 and was thick cut and delicious
While Wright's Brand is $10.00/pound at Rouse's (roughly), Smithfield was $6.99 and was thick cut and delicious
Posted on 2/25/15 at 8:44 am to Tornado Alley
1569
Posted on 2/25/15 at 9:09 am to Tornado Alley
TA nothing compares to a good piece of "dry cured bacon". Basically anything in an average grocery store will be wet cured meaning it is cured in brine & can by law be up 10% volume water (thus shrinkage comes into play when you cook it). Using brine is cheaper and easier to mass produce bacon. It is tasty and works but is the bacon equivalent of fast food.
However if you want the bacon equivalent of fine dining go to a high end grocery or a true butcher shop and ask for "dry cured bacon". It is cleaner true full flavor piece of bacon and you may never look back. I personally like a good hickory smoke on mine but will be experimenting with other smokes soon (yes I dry age beef & cure my own bacon...)
However if you want the bacon equivalent of fine dining go to a high end grocery or a true butcher shop and ask for "dry cured bacon". It is cleaner true full flavor piece of bacon and you may never look back. I personally like a good hickory smoke on mine but will be experimenting with other smokes soon (yes I dry age beef & cure my own bacon...)
Posted on 2/25/15 at 9:42 am to Tornado Alley
Now that I'm down here in Hattiesburg me and my dad we building a smokehouse at my home... We are about to start experimenting with dry aging meats
Doesn't that cause a more concentrated and tender and flavor
Doesn't that cause a more concentrated and tender and flavor
Posted on 2/25/15 at 9:51 am to WhistlinDixie15
The enzymatic process does creates a more tender & flavorful piece of meat. This PDF (even though it is from Aggie Land) is a pretty good read:
Dry-aging Beef
Dry-aging Beef
Posted on 2/25/15 at 10:10 am to ABearsFanNMS
Anyone play Clash of Clans?
Posted on 2/25/15 at 10:26 am to BallstotheWesleyWall
quote:
anyone play clash of clans?
Yeah
Posted on 2/25/15 at 10:28 am to Coach69
quote:
Coach69
Hey AC.
Posted on 2/25/15 at 11:07 am to Coach69
quote:
Coach69
:lol: Oh, this is going to be fun.
Posted on 2/25/15 at 11:33 am to Coach69
Damnit AC
Posted on 2/25/15 at 11:54 am to SwayzeCrazy
Hey
Posted on 2/25/15 at 11:55 am to SwayzeCrazy
Hey
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