Post what ever is on your mind weather it be pictures from a job, everyday life events you want to share or just need to vent a little about life.
The “Whatever” thread
River650
41 - 60 of 167 Posts
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137 Posts
I think that is illegal in most civilized countries.
😂🤣Was there working on a 20ft bush hog. The cows wanted to help
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7,159 Posts
What’s for dinner? Blue Tilefis!. What’s for dinner tomorrow? Slippery beef pot pie ala kerosun, started today so the flavors can get to know one another.
2-1/2lb chuck roast
Onion, celery tops, carrots, bay leaf, pepper corns and beef stock
![Image]()
2-1/2lb chuck roast
Onion, celery tops, carrots, bay leaf, pepper corns and beef stock
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7,159 Posts
There are many different sects and branches of "the church". Some are more strict than others. I live in an area with lots Amish/Mennonite folks. There is a sect of Amish in one valley that paints their buggies yellow. Its funny when you ride up through the valley and you see what looks like horse drawn taxi cabs.
I'm not a fan of they way they treat animals and the Amish in this area are know for owning and operating puppy mills. Animal are nothing but a commodity to them. They also have lots of rules but play around them. Like not being able to use electricity well if the electricity comes form a battery its okay. So they pay an "English" neighbor to keep and charge all their battery tools for them. Every evening drop them off for the "English" to recharge them and the next morning pick them up and go to work. A coworker has Amish neighbors and they pay him to keep freezers for them on his property. Cell phones are also allowed buy all but the strictness of sects. Owning cars is also something that's against their beliefs but they have no problem paying someone to bus them around. Quite a few retiree's in the area buy a 12 person passenger van and get hooked up with a group of Amish and they pay them cash to bus them around.
The two things they are not afraid of are work and making money. Don't let the humble meek and mild façade fool you for most the almighty dollar is the #1 god.
Bought a Foretrex 601 and a Zoleo
Next on the V-List: Area 51 and Yucca Flats, NV, end of this month.
Next on the V-List: Area 51 and Yucca Flats, NV, end of this month.
You forgot to mention what time dinner is.
😂🤣Fresh made butter pecan 🍦
With Heinz?? What's up with that??
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7,159 Posts
How about cold smoking cheese??
Cold smoking cheese is easy and turns ordinary inexpensive cheese into a high dollar delicacy.
What you need is a cold smoking cabinet. This can be as simple as a cardboard box with a rack or 2 in it and a smoke generator.
I use my MES30 (30" Masterbuilt Electric Smoker) for the smoking cabinet and a mailbox and Amazing Pellet tray for the smoke generator.
Cold smoking is done between roughly 55 degrees and no more than 90 degrees Fahrenheit. The idea is you want to flavor the food with the clean smoke not cook it. The reason a auxilliary smoke generator is two fold:
1. It keep the heat away from the :cabinet" so we get colder smoke
2. We want distance between the smoke generator and cabinet to allow time for creosote to fall out of the smoke. After even one smoke you'll notice inside of the mailbox and smoke pipe are covered with black tar/creosote. This is where we want it, not on the food.
Also when smoking foods all you need is a thin wisp of blue smoke. White billowing clouds that look like a locomotive stack is bad. It will over smoke the food and it will taste like an ashtray. The Amazing pellet tray works excellent for this as the tray has 3 rows (each row burns for around 3 hours) and put out the perfect amount of smoke. It also does it inexpensively as you only use about $0.25 in pellets.
The smoke generator is $18 metal mail box with a 3: hole cut in the back. I also use three (3) 3" stove pipe 90 to connect the smoke generator to the cabinet. This adds the needed distance between the two.
Front view of the cabinet. Since the outdoor air temp is in the 60's (perfect for cold smoking) I will not power the unit on. If the O/A temps were in the 40's or below I'd set the smoker to 55 or 60 degrees. If it was above 90 degrees I'd fill an aluminum pan filled with ice for the smoke to wash up and over to cool it off before it hit the cheese's
Mailbox connected to the cabinet
Lighting the Amazing pellet tray loaded with 1 row of Applewood pellets. I like to use a heat gun as it imparts no flavor like lighter fluids. I also us the HF heat gun to light my charcoal grills for the same reason. After about a minute you have the end of the pellet tray lighted and a good flame going. Take away the heat gun and le the flame burn for another minute or two before you blow it out and then place the smoldering pellets in the mail box.
Pellets in.
Lid closed and flag up, we're smoking
This is how much smoke you want coming out the exhaust. Barely visible thin wisp of clean blue smoke
You can load as much or as little cheese into the cabinet as you like as long as they do not touch one another.
Cheese's go in, door closed and see you in 3 hours
After 3 hours remove cheese's.
You can now wrap the cheese in plastic wrap if going to use within a month or so or better yet vacuum seal them to let them age for as little as two weeks and if vacuum sealed years. The longer it ages (within reason) the better the flavor gets. Two weeks is a minimum. Store the cheese in the fridge out of sight so you are not tempted until its ready.
Cold smoking cheese is easy and turns ordinary inexpensive cheese into a high dollar delicacy.
What you need is a cold smoking cabinet. This can be as simple as a cardboard box with a rack or 2 in it and a smoke generator.
I use my MES30 (30" Masterbuilt Electric Smoker) for the smoking cabinet and a mailbox and Amazing Pellet tray for the smoke generator.
Cold smoking is done between roughly 55 degrees and no more than 90 degrees Fahrenheit. The idea is you want to flavor the food with the clean smoke not cook it. The reason a auxilliary smoke generator is two fold:
1. It keep the heat away from the :cabinet" so we get colder smoke
2. We want distance between the smoke generator and cabinet to allow time for creosote to fall out of the smoke. After even one smoke you'll notice inside of the mailbox and smoke pipe are covered with black tar/creosote. This is where we want it, not on the food.
Also when smoking foods all you need is a thin wisp of blue smoke. White billowing clouds that look like a locomotive stack is bad. It will over smoke the food and it will taste like an ashtray. The Amazing pellet tray works excellent for this as the tray has 3 rows (each row burns for around 3 hours) and put out the perfect amount of smoke. It also does it inexpensively as you only use about $0.25 in pellets.
The smoke generator is $18 metal mail box with a 3: hole cut in the back. I also use three (3) 3" stove pipe 90 to connect the smoke generator to the cabinet. This adds the needed distance between the two.
Front view of the cabinet. Since the outdoor air temp is in the 60's (perfect for cold smoking) I will not power the unit on. If the O/A temps were in the 40's or below I'd set the smoker to 55 or 60 degrees. If it was above 90 degrees I'd fill an aluminum pan filled with ice for the smoke to wash up and over to cool it off before it hit the cheese's
Mailbox connected to the cabinet
Lighting the Amazing pellet tray loaded with 1 row of Applewood pellets. I like to use a heat gun as it imparts no flavor like lighter fluids. I also us the HF heat gun to light my charcoal grills for the same reason. After about a minute you have the end of the pellet tray lighted and a good flame going. Take away the heat gun and le the flame burn for another minute or two before you blow it out and then place the smoldering pellets in the mail box.
Pellets in.
Lid closed and flag up, we're smoking
This is how much smoke you want coming out the exhaust. Barely visible thin wisp of clean blue smoke
You can load as much or as little cheese into the cabinet as you like as long as they do not touch one another.
Cheese's go in, door closed and see you in 3 hours
After 3 hours remove cheese's.
You can now wrap the cheese in plastic wrap if going to use within a month or so or better yet vacuum seal them to let them age for as little as two weeks and if vacuum sealed years. The longer it ages (within reason) the better the flavor gets. Two weeks is a minimum. Store the cheese in the fridge out of sight so you are not tempted until its ready.
Joined
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3,862 Posts
A few weeks back I completed a loop hike around the Grand Tetons. 4 days of extremely hard hiking due to the alt.(8500-10,500 Ft.) and rough rocky conditions. This was probably more than a 72 year old body should have to endure. All this and smoky air conditions.
Day 1 started with a gondola ride at Teton Village up to the 8500 ft. level. Then it was more up as we hiked to 10,400 before slowly dropping to to our 1st camp.
Day 2 was supposed to be the easy day(As in shortest), but it was just one summit after another. Lunch at a nice lake before heading to a 3 mile long shelf above Deadmans Gulch where camp was at the halfway point. That night at 12:15 I awoke to a strange sound outside my tent. It was a porcupine chewing on my pack straps for the salt.
Day 3 was pack repair and then on to the longest and hardest day. Lunch at another lake and then onto the climb up to 10,500 ft Hurricane Ridge. A very rocky 4+ mi. down to camp from there. Arrive at camp at 6:15 with just enough time to set up the tent and finish dinner in the dark. Beyond exhausted.
Day 4 was mostly downhill(9300-6500 ft) but still challenging as it was really rocky. Saw 1 bear and 2 moose.
![278548]( "278548")
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![278554]( "278554")
![278555]( "278555")
![278556]( "278556")
![278557]( "278557")
Day 1 started with a gondola ride at Teton Village up to the 8500 ft. level. Then it was more up as we hiked to 10,400 before slowly dropping to to our 1st camp.
Day 2 was supposed to be the easy day(As in shortest), but it was just one summit after another. Lunch at a nice lake before heading to a 3 mile long shelf above Deadmans Gulch where camp was at the halfway point. That night at 12:15 I awoke to a strange sound outside my tent. It was a porcupine chewing on my pack straps for the salt.
Day 3 was pack repair and then on to the longest and hardest day. Lunch at another lake and then onto the climb up to 10,500 ft Hurricane Ridge. A very rocky 4+ mi. down to camp from there. Arrive at camp at 6:15 with just enough time to set up the tent and finish dinner in the dark. Beyond exhausted.
Day 4 was mostly downhill(9300-6500 ft) but still challenging as it was really rocky. Saw 1 bear and 2 moose.
Nice pictures. Looks like a great time
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