smitty55

I said I didn't care what he believed, but I did respond to his comment with facts other than one hot summer in BC. Yea what I said is that climate change is always happening but it's not because of human activity compared to other effects.

Yea right. Meanwhile the poles have more ice than ever in a long time. Many places in the world are getting record low temps. Arctic air is now reaching the gulf of Mexico last week and California was getting record snowfalls with 122 inches of snow in the last week alone. Jet streams are all over the place. So how do you explain that? If you really cared to do some research instead of falling for all the climate change alarmists you would realize that most of Earths weather is influenced by solar flare activity and El Nino and La Nina. as well as the tilt of the earths axis which can be affected by volcanoes even. The earth has just hit one of the five coldest Novembers in history. And yes I'm over 60 and for sure weather has always been in a state of flux as it still is but it's not because of human activity and a little bit of extra CO2 in the atmosphere. Every major climate emergency these alarmist have screamed about have proven to be unfounded, sea levels aren't rising, the poles aren't melting, polar bears are going extinct, blah blah blah. Believe whatever you want, I really couldn't care less.

My neighbour up the road went with solar in an off grid home and after 7 years had to replace all his batteries which was around $7K. Plus now having a baby he found that the solar didn't provide enough power so he is now hooked up to the grid.

If anyone is looking for pork loin halves Freshco has them on at half price fro $2.77/lb. I looked at them yesterday and most were around the $12 to $13 range so a decent deal. Happy New Year

I saw a post yesterday saying that 4 of the 5 coldest places on earth were in Canada. So much for global warming.

For sure. Better do it while you can before the crowds show up on the new trail in you made. Good luck

Yea it was in the smoker for a good while. One of the best features of the sous vide is that basically to a point your food stops cooking once the meat reaches the water temp so it's hard to overcook.

All I've done in my sous vide so far is steaks at 129° for 3-4 hours. Thinking of trying it today for the pork tenderloins I smoked yesterday at 145°.

So I was in IG on Friday and saw that they had family packs of 5 boneless sirloin chops on sale for $2.49 lb and I couldn't resist that price so I grabbed two packs and also grabbed a dual pack of pork tenderloin to use all the racks. One side of 5 chops got Montreal steak spice and the other 5 got a good dose of curry powder. The other side will get a Mango Chipotle spice and the other will get a Traeger Blackened Sakatchewan rub which I quite like. The tenderloins got a good smearing of mustard and then a good coating of Meathead's Memphis Dust rub that I made. Here's the recipe for anyone interested. https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe/ Things are looking up.

When a pan gets going they can smoke pretty good for a while. I've just started using pellets the last few years after my daughter gave me some Jack Daniels brand ones for Christmas one year. Now I buy Pitmaster pellets by the 40 lb bag. I've definitely noticed pellets provide a much thicker and stickier smoke than shavings for sure, it shows on the inside of the smoker, the racks and the front door edge big time. Here's another idea for you that I mentioned in the cooking thread somewhere. I've been doing spiced and smoked pork chops for a long time now, they are usually a staple in my freezer. When those family size variety pack of chops go on sale I grab two of them which is just right for the 5 racks. I've played with many Clubhouse spice mixes over the years, often with a different flavour on each side. Funny enough I decided to try Curry on one side of a half batch just because it was in my spice cabinet and I love to play with flavours. Well go figure I became an instant fan and now it's always on a half batch. At 160° for 3 hours, with maybe a rack switch at 2 hours they end up just starting to stiffen up and take a nice colour on. To me they're like half cooked at this point, 3 to 4 minutes on a hot grill or cast iron leaves a touch of pink, just right. We always have the best ones fresh for dinner, and the ones my girls don't hear about get vac sealed in pairs usually and frozen. When I want a special treat for dinner months later I can just take a pack or two out knowing that I can bring it to room temp and in 5 minutes at high temp I get to enjoy a treat no restaurant could even offer. Cheers

Doug we put about 1 1/2 C in a sandwich zip lock and then vacuum seal them in pairs and store in the freezer just as a precaution more than anything. Seeing as they are perfectly dry I doubt it's really necessary and I've found an old bag in the back of the breadbox that was still quite fine. I've never seen store bought ones go bad either. In your case I would use a freezer quality ziplock for pantry storage.

Thing is there's no need to go fancy either. I've been using a Big Chief electric smoker since the 80's, I'm on my third one now, but have one older one that still works and the original one needs an element, pot and tray. Sure it's fixed temp at 160° but it's all I need for most of the things I smoke and for larger chunks of meat I just finish the cooking process in the oven where I have perfect control. Brian is using the same thing and technique in his condo. They're real handy to use too, mine is on the back porch so I just pick it up and carry it into the kitchen where I load the racks, close the door and carry it back out to the porch plug it in and load the pan. No propane, no moving parts, no controls needed, all in a compact size that holds a fair amount with 5 racks. Quick story. A while back I ran out of smoked paprika, I started doing my own a few years back and it's all I use now for the most part. So a week back I remembered to stop at a small natural products store in CP where I get my bulk spices and picked up a half pound of Hungarian for just over $5. I always want to try and fill the smoker as much as I can when it's going. With that in mind I had a half price frozen sourdough loaf that I thawed out, chunked and dried. Just so happens I had recently picked up a generic full pepperoni chub at a price I couldn't refuse. I've had real good results enhancing cured sausages in the smoker already too so that worked as my last rack. So then it's planned for the weekend and best hydro rates too. Smoker was plugged in for four hours yesterday with five smoke sessions. The result for $10 was three racks of golden sourdough pieces for bread crumbs, two glass pie pans of the best real smoked paprika you can get, it was actually quite sticky on the outer edges of the glass after I let it cool, and a darker skinned great smelling sausage that I vacuum sealed and froze half. Cheers

Are you referring to a Sous Vides?

Yea not knowing how big the boat is even a 14ft would need a couple of guys. I guess you could even try to do it with the boat on the trailer, that amount of pressure could still make it through enough to spot it from the inside. Then there's the paint job to keep in mind.

Here's an idea and I'm assuming this is an aluminum boat. Why not turn the boat upside down on some stands and take a pressure washer to the outside of it? 2000-3000 psi should be plenty of force to find any leaks from the inside.

For you Lancaster guys

Simple question, but does it look like a coating, or more like a metal reaction on the part?

Question for you. I can understand dealers maybe cutting their coke with something more addictive to hook more customers, Still though, cocaine is an "upper" while opiates are a "downer" drug, so that mix just doesn't work. I just looked it up, fentanyl is 50 times as potent as heroin, that was the heavy filtered try again please back in the 70's 80's when I was growing up. That's major nasty. But with all the fentanyl related deaths all they are doing is losing customers, so logically that makes no sense. Now of course it's easy to speculate that for some of them their brains are so fried they can't even do that right and put in a lethal amount, it sure doesn't take much. Or more than likely for the big boys they just don't give a crap so long as they keep gaining customers overall. You are right though, albeit pretty hard on the guy man. But hey, I get where you're coming from. With the situation being well known he should have known better and realized the increased risks, but as it turned out he trusted someone he shouldn't have that likely trusted someone else. It's not like someone in his position is buying it off a street corner where it often comes from clandestine labs with questionable quality. Real sad story over all, it must have been devastating for family. Then imagine what the mother will have to go through once the child is considered old enough to know, that would a hard one for sure. Such a shame... Cheers

So I had mentioned earlier about this cracker spread I had found that used red pepper jelly. Well I'm very happy to report that it turned out great, even better the shelf life in the fridge is excellent. You take as much of the mix as needed and then add around 1/4 of the amount of jelly to stick it all together. Simple to make and easy to modify. - I cup shredded sharp white cheddar. I used half extra old and half 2 year old and used the manual food processor instead of shredding it. No doubt 4 year old would have even more flavour. - I cup fine chopped nuts. I used cashews because that's what I had, but pecans or walnuts would work fine - 3 green onions, fine chop Mix together in a sealable dish. Remove as much as needed and then mix in enough jelly to stick it all together just before serving. I also had it with a thin slice of Alpen Salami on the cracker first and it was excellent. The texture of the spread is just right too. I can also see fresh chopped garlic working real well with this too. Next batch I will add some for sure, I just got a pound of Russian Red that I traded for some Music. Cheers

It's been like that for a real long time, sometimes even certain colour patterns. What it boils down to is that certain lures and colours sell so well that other product sales drop too much so they drop the big sellers.

It gets terrible reviews, it's like he doesn't even care anymore. I just checked him on IMDB and he's got like six movies this year alone and most have bad ratings. Such a shame when someone who is as rich as he must be still has to get involved with crap movies just to keep making money while ruining his reputation.

Yep, zinc chromate, always had a can of it in the shop at the airline I worked at.

So I'm finally finished my pickling for the year, I'm up to 80 jars now. The last three batches were all done with green tomatoes with those recipes I posted earlier. Two were the pickles. Spiel, I used the salt like I said and it drew out almost 3 cups of liquid overnight, so I'm thinking that was a good thing to help keep them firm seeing as I did also use a hot pack and processed them for 10 minutes. Haven't tried them yet as I generally like to wait 3 months for pickles. I did have one mishap though, when I was putting the B&B batch in the water bath somehow the bottom fell out of one of the jars in one piece but fortunately all the contents stayed in the jar long enough for me to pull it back out and drop it in the garbage. Only the second time that has ever happened. Strange, it wasn't like there was a sudden temp change. The last batch I did was that green tomato relish where I used my hand grinder with the large holes instead of cutting them all up by hand. The taste and smell with the curry and turmeric was really good but with 4.5C of sugar it was real sweet and I had to stir lots to keep it from burning. Again I haven't tried them yet excepting a couple of taste tests as it was boiling down. Now I know how much shelf room I'll need downstairs and I'll likely be culling some jars from 7-8 years back that are still down there. Definitely looking forward to try all my new pickles specially, my kids and folks really appreciate getting them for Christmas so of course I have to try them first.

I just checked with the local CTC and they will price match so long as they can find the ad on line even though I offered to bring in the flyer. Time to stock up for sure, down to my last two cans.

I would absolutely agree it's an overheating issue, likely a thermistor cutting out and resetting itself after cooling down. Or possibly a cold solder joint reacting to heat. Hard to troubleshoot though without access to the circuitry, you could try to induce a failure with a heat gun or use freeze spray to relieve the issue and isolate the component.