j-roadtatts

You got to work easter sun?Company just sent a memo saying I could if I wanted to. Lol I take off holidays Anymore. Even people that planned on showing up don't. I couldn't believe how many MF's are in Denver. Swear I seen more than I did Starbucks. I could see how you stay busy running from store to store.

I would make you see Jesus and God himself!!

Put it this way, I would give you an out of body experience.

Mofo...I will find you to do some work on my arm...I am more than glad to tatt you. Would put you in a world of pain for everyone here!!

I've done that countless times. Motherfucker's still crusty from the coochie, and I make another bitch lick that shit clean. Good to know I'm not the only sick bastard that has gotten satisfaction from doing that.

The best way I would get back at my ex is stick my pink sock in her while it was all dirty from someone else's clam.

What could you do with this? Lil bro done it on both... ">http:// ">http://You could clean up the lines and follow through with the gray shading. Generally I would do dynamic lines on the outside lines of the image to make it pop out. Color is the other option. Either way build up the lines and give them dynamics.

Nice copy and paste. We all have the internet too. Do you even have a clue what the fuck anything you post means? I guess we all have that friend that peaked about age 14.

Thankfully we don't get hail storms like that on the western slope of Colorado. Have seen whole car lots ruined in Denver, from them. You lucked out that you will only pay a single deductible.

Nein. Of course the caveat being that is stove related. The cast will burn better. Cast pretty much defeats the purpose of a gas range. All of your ability to modulate heat is gone. When you don't want to modulate of course that can be an advantage. This also means when you don't have enough heat it will sear better, but that is due to a deficiency of the stove not a benefit of the pan.Wait..... I think cast actually radiates heat harder than stainless... Sears NY steak like a boss! Also hurtful comment about the coocktop bro. :'-( It shouldn't. I'm trying to think about it from a thermodynamic perspective. The cast iron has a lot of thermal mass so when you drop a cold (room temp is cold relative to 800°+) steak it has more heat in it to give to the steak. However the heat source below has to heat all the mass and you get a slow response. It makes it more imperative on cast iron that you have enough room to flip the steak to the hot side of the pan. With stainless you have a lot less thermal mass, so it heats and cools more quickly. If the heat source can't provide enough heat you lose the temperature. I assume that ideally, there is nothing between your steak and the heat source (i.e a grill) and the heat source provides all the heat you need, but a pan provides a better contact surface (i.e. touching hot air isn't a bad as touching hot metal) PS - Not saying you don't know this, just trying to write it out to understand my thoughts. I have SS pans that have a copper plate clad into the bottom. Kind of a best of both worlds. Wish I could have talked the W into an induction cooktop since I am stuck with electric, but she wasn't having it. Since I see it as a stepping stone house, I didn't argue.

Cast iron is pretty much cast iron.<-never uses cast iron in the house, but a ton on a fire. I use cast for 90% of my cooking. I'm not used to the copper, so it gets used less. I think the cast Sears better also. J, I recommend not buying lodge because the way they cast it leaves a rough surface. In my opinion you should hit it with a grinding wheel to smooth it out if you had one. You can buy old one for cheap. If they are a little rusty it's not a problem. It's easy to clean up. I have a set of Wenzel cast irons that do the trick. Curiosity just got the best of me.

Speaking of vitamins, come to find out biotin appears to help eczema. Biggest reason I was interested is for the anti-fungal property and as a chelating agent, but learned that along the way.

Damn...Never ate to much lobster I grew up eating elk and deer meat, and have eaten enough beef to last a lifetime. So I would about be a vegetarian at this point if I didn't switch it up. I generally cycle though a different protein each night when cooking at home for myself. I have eaten enough of deer in my lifetime too...Still love me some deer meat though,but i do not care for ground deer much anymore...Lobster high in protein ? Yes very high in protein, iron and a few other key vitamins and electrolytes.

Is that an A-pillar? My first though would be make a piece of 1/4" wood (or plastic) into an escutcheon.

Damn...Never ate to much lobster I grew up eating elk and deer meat, and have eaten enough beef to last a lifetime. So I would about be a vegetarian at this point if I didn't switch it up. I generally cycle though a different protein each night when cooking at home for myself.

I couldn't tell you how many youtube vids I have watched just to see how a plug or panel comes apart, without breaking it.

Speaking of pictures of food. I had the 18oz Tristan lobster tail the other day. I am pretty sure they catch it near Fukushima. Thing is bigger than a babies arm!!

Basted Mikey? Looks yummy other than the white bread. Sourdough ftw!

Your work looks amazing Steve! I am full of envy.

Winamp seems like a jumble fuck. Some shit about new owners blah blah blah. Anyways still want to try it on the PC (won't work on iphone). Is this a good version to download? Assume i want the patched version? http://forums.winamp.com/showthread.php?t=373755#updates

You have just lost you 4runner bro At least I get to rip around in the beetle. Atleast you know she is safe. Good point. My youngest will be getting moms xterra. I have always kept up on maintenance and have upgraded the shocks and such. So know exactly how you feel.

Only thing I make in a dutch oven is enemies and hard feelings.Ingredient order is huge, but never be afraid to cook things externally and add when finished. Texture in food is critical and most chef's overlook it Though you would of picked atleast one bad joke out of that post. Almost made the gumbo in a stainless. Decided on cast and was a good choice. on the other hand I did fuck up and add the cooked proteins in to soon. Next time will add them them on top, like I did the dirty rice. Unfortunately my W's tastes are disproportionately swayed by texture and sight. Not that presentation and texture aren't high on my list.

Any solid youtube tutorials?

The local papers April fools joke.

A pic I took yesterday of the riding area on top of Vail pass. Can't tell from the pic but its snowing too.