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crappyice

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Everything posted by crappyice

  1. This (except the doom and gloom “brink of destructions” extreme position) is something of yours I agree with. And so what’s the solution and how does one get there? Simply fingerprinting that they did this is not enough to add to the dialogue. Term limits for all govt officials seems to be a great start? Yet how does a society run by a representative govt get “those people” to give up their stability/power? Sent from my iPhone using Tapatalk
  2. Pics (of the senoritas!) or it didn’t happen… Sent from my iPhone using Tapatalk
  3. Exactly…so take 10 paid days! Nn Sent from my iPhone using Tapatalk
  4. As long as you have symptoms, AND YOU DO HAVE SYMPTOMS STILL, you can’t return from what our district says until 10 days. Sent from my iPhone using Tapatalk
  5. Hudson River striped bass!!!! Sent from my iPhone using Tapatalk
  6. Yet another helpful addition to the thread. Sad Sent from my iPhone using Tapatalk
  7. Exactly…I have teachers praying for a positive result. 10 days mandatory Q (if symptomatic which every teacher is all year long!). Im pissed I only took 5 days!!! Sent from my iPhone using Tapatalk
  8. Nice smoke ring there…doesn’t look as “mushy” as I was envisioning I from your description. I imagine that “veining”’is where the fat melted away but you still have a bunch of the cheddar in there. Sent from my iPhone using Tapatalk
  9. Please check again…I am concerned Sent from my iPhone using Tapatalk
  10. More importantly, do any of them hunt or fish or hike or go outside? Sent from my iPhone using Tapatalk
  11. Any luck @2012_taco ??? Hoping for a better end to this story Sent from my iPhone using Tapatalk
  12. The boxy. dishwasher look always makes me decided to not bother with the skirts. I wish there was a way to break up my silhouette BEHIND my tree. I find myself (especially late season) in bare trees in a climber and Feeling very visible Sent from my iPhone using Tapatalk
  13. Not sure which is more offensive….the Ultra or the crockpot!!! Actually….it’s the crockpot!!! Sent from my iPhone using Tapatalk
  14. Do you think what you do is “debate” or in an attempt to expand your knowledge”? I agree with a lot of your core thoughts so don’t go calling me a lib or snowflake or cancel this….I disagree with your (and all extreme positions) approach because it does nothing to inform or advance the issue. “Because I said so” (and I said it louder!) is an argument I stopped accepting when I was 6. Sent from my iPhone using Tapatalk
  15. The only thing I know is that when I mix sausage it gets so cold that it hurts up to my elbows!!! I don’t have a meat mixer but always wish I did when I feel that pain! Sent from my iPhone using Tapatalk
  16. This is a method is will do all the time with the neck meat…give it a shot Sent from my iPhone using Tapatalk
  17. Picture doesn’t do this justice. I waited for the roast to cool in the pot and it is tremendous. I was expecting a lot of “waste” like in Osso Bucca but there was really very little. Flavor is similar and meat texture is like good pulled pork-stringy but great!!! I look forward to having this meat many different ways throughout the week(tacos, bbq, Rob’s way above!) Thanks for the help Sent from my iPhone using Tapatalk
  18. Cumberland Island supposedly has wild horses running around …not sure how far that is from Jekyll Sent from my iPhone using Tapatalk
  19. Love the idea of crisping it up…not a final product yet…that’s after in transferred it to the cast iron from crock pot…after I seared it in pan!!! Sent from my iPhone using Tapatalk
  20. I will recommend vitamin D,C, zinc and gallons of water!!!! USP approved only. Need you sharp for the chiefs/bills game! Sent from my iPhone using Tapatalk
  21. Bailed on the crock pot … feel happier about this shift! Sent from my iPhone using Tapatalk
  22. @fasteddie Please ban Biz…I can’t take a week of this!!!! Sent from my iPhone using Tapatalk
  23. Braised and in crock with a High Life(of course) carrots, onions and some beef bouillon. Thinking the shredded meat will end up in some soft tacos with sliced pickled onions, hot sauce, etc and some foe BBQ sandwiches Sent from my iPhone using Tapatalk
  24. Now THATS what I’m talking about!! I have another neck roast in the freezer and need to remember this idea…red cabbage and spaetzle!!! Sent from my iPhone using Tapatalk
  25. I think 225 is too high for a summer sausage. Internal to 165 is fine but getting there at a really low rate of heat is the challenge (and frustration!!!) when dealing with inconsistent heat of smokers. I found myself tossing chucks of ice in the water pan and not fully sealing the smoker doors to stay below 190 to not quickly melt my cheese or fat. when I did my sausage on Saturday. I sacrificed some smoke flavor to keep the heat right. Do you have a pic of it sliced Taco? Sent from my iPhone using Tapatalk
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