And the one on my smoker is a beaut . Around 9 pounds , nice pad of fat on
the bottom , and nicely marbled . Caught a pair total weight around 16
pounds for a buck fifty-nine per and jumped on it . The other piece just
barely fit in a gallon freezer bag , it's frozen for
later - maybe 4th of July .
Been on since around 10 last night at around 195° , looked really good
when I rotated it a few minutes ago .

BBQ and beers ... Shirley !
--
Snag

wrote:
On Mon, 1 Jun 2015 11:36:51 -0500, "Terry Coombs"
wrote:

Larry Jaques wrote:
On Sun, 31 May 2015 07:59:29 -0500, "Terry Coombs"
wrote:

And the one on my smoker is a beaut . Around 9 pounds , nice pad
of fat on the bottom , and nicely marbled . Caught a pair total
weight around 16 pounds for a buck fifty-nine per and jumped on it
. The other piece just barely fit in a gallon freezer bag , it's
frozen for later - maybe 4th of July .
Been on since around 10 last night at around 195° , looked really
good when I rotated it a few minutes ago .

BBQ and beers ... Shirley !

Temple? Or You Jest?

She's the virtual barmaid over at rec.motorcycles.harley , also
known as The Virtual Bar&Grill . This was also posted there .

I Qed up and charred a pork loin last week. All that fat made
quite a fire, so the microwave finished cooking the inside. It was
great.

This isn't "Q'ed up and charred" my friend . This is a highly
controlled and monitored application of smoke and heat to a
well-seasoned piece of high quality Pork Butt .
I use a horizontal tube type of smoker that has a fire chamber on
one end . The opposite end of the main chamber has a smokestack with
a damper . Between the inlet control and the stack damper , I held
the cooker at between 185° and 195° from 11PM until 4:00 the next
afternoon . Small pieces of Seasoned Cherry Wood were
strategically placed throughout the chunk charcoal charge to
optimize the sweet smoke and it's enhancement of the flavors
produced . Bottom line , nobody's ever turned down third helpings -
and I've "turned" Texans to pork . There are 2 secrets - low heat
for a long time , and a dry rub that forms a glaze to help retain
moisture . I usually pull the meat from the bone with a plastic fork
... I'd be happy to post my rub recipe if anyone wants it ...
Greetings Terry,
Yes please, post your recipe. I am now in the process of adding
temperature controllers to my smokers and the smokers of my brother
and a friend.
Thanks,
Eric

Here ya's go :
Snag Rub
5 parts onion powder
2 parts garlic powder
1 part paprika
2 parts salt halve if you use sea salt
4 parts chili powder
6 parts brown sugar
Use whatever units of measure fit your task . Keeps well but has a
tendency to clump .
Y'all are welcome to share this recipe , all I ask is that you call it Snag
Rub .

--
Snag

On Mon, 1 Jun 2015 17:19:58 -0500, "Terry Coombs"
wrote:

wrote:
On Mon, 1 Jun 2015 11:36:51 -0500, "Terry Coombs"
wrote:

Larry Jaques wrote:
On Sun, 31 May 2015 07:59:29 -0500, "Terry Coombs"
wrote:

And the one on my smoker is a beaut . Around 9 pounds , nice pad
of fat on the bottom , and nicely marbled . Caught a pair total
weight around 16 pounds for a buck fifty-nine per and jumped on it
. The other piece just barely fit in a gallon freezer bag , it's
frozen for later - maybe 4th of July .
Been on since around 10 last night at around 195° , looked really
good when I rotated it a few minutes ago .

BBQ and beers ... Shirley !

Temple? Or You Jest?

She's the virtual barmaid over at rec.motorcycles.harley , also
known as The Virtual Bar&Grill . This was also posted there .

I Qed up and charred a pork loin last week. All that fat made
quite a fire, so the microwave finished cooking the inside. It was
great.

This isn't "Q'ed up and charred" my friend . This is a highly
controlled and monitored application of smoke and heat to a
well-seasoned piece of high quality Pork Butt .
I use a horizontal tube type of smoker that has a fire chamber on
one end . The opposite end of the main chamber has a smokestack with
a damper . Between the inlet control and the stack damper , I held
the cooker at between 185° and 195° from 11PM until 4:00 the next
afternoon . Small pieces of Seasoned Cherry Wood were
strategically placed throughout the chunk charcoal charge to
optimize the sweet smoke and it's enhancement of the flavors
produced . Bottom line , nobody's ever turned down third helpings -
and I've "turned" Texans to pork . There are 2 secrets - low heat
for a long time , and a dry rub that forms a glaze to help retain
moisture . I usually pull the meat from the bone with a plastic fork
... I'd be happy to post my rub recipe if anyone wants it ...
Greetings Terry,
Yes please, post your recipe. I am now in the process of adding
temperature controllers to my smokers and the smokers of my brother
and a friend.
Thanks,
Eric

Here ya's go :
Snag Rub
5 parts onion powder
2 parts garlic powder
1 part paprika
2 parts salt halve if you use sea salt
4 parts chili powder
6 parts brown sugar
Use whatever units of measure fit your task . Keeps well but has a
tendency to clump .
Y'all are welcome to share this recipe , all I ask is that you call it Snag
Rub .
Thanks, if I tell anyone I will be sure to attribute it to you. I came
up with a brine recipe for corned beef if you are interested.
Eric

On 02-Jun-15 6:19 AM, Terry Coombs wrote:
wrote:
On Mon, 1 Jun 2015 11:36:51 -0500, "Terry Coombs"
wrote:

Larry Jaques wrote:
On Sun, 31 May 2015 07:59:29 -0500, "Terry Coombs"
wrote:

And the one on my smoker is a beaut . Around 9 pounds , nice pad
of fat on the bottom , and nicely marbled . Caught a pair total
weight around 16 pounds for a buck fifty-nine per and jumped on it
. The other piece just barely fit in a gallon freezer bag , it's
frozen for later - maybe 4th of July .
Been on since around 10 last night at around 195° , looked really
good when I rotated it a few minutes ago .

BBQ and beers ... Shirley !

Temple? Or You Jest?

She's the virtual barmaid over at rec.motorcycles.harley , also
known as The Virtual Bar&Grill . This was also posted there .

I Qed up and charred a pork loin last week. All that fat made
quite a fire, so the microwave finished cooking the inside. It was
great.

This isn't "Q'ed up and charred" my friend . This is a highly
controlled and monitored application of smoke and heat to a
well-seasoned piece of high quality Pork Butt .
I use a horizontal tube type of smoker that has a fire chamber on
one end . The opposite end of the main chamber has a smokestack with
a damper . Between the inlet control and the stack damper , I held
the cooker at between 185° and 195° from 11PM until 4:00 the next
afternoon . Small pieces of Seasoned Cherry Wood were
strategically placed throughout the chunk charcoal charge to
optimize the sweet smoke and it's enhancement of the flavors
produced . Bottom line , nobody's ever turned down third helpings -
and I've "turned" Texans to pork . There are 2 secrets - low heat
for a long time , and a dry rub that forms a glaze to help retain
moisture . I usually pull the meat from the bone with a plastic fork
... I'd be happy to post my rub recipe if anyone wants it ...
Greetings Terry,
Yes please, post your recipe. I am now in the process of adding
temperature controllers to my smokers and the smokers of my brother
and a friend.
Thanks,
Eric

Here ya's go :
Snag Rub
5 parts onion powder
2 parts garlic powder
1 part paprika
2 parts salt halve if you use sea salt
4 parts chili powder
6 parts brown sugar
Use whatever units of measure fit your task . Keeps well but has a
tendency to clump .
Y'all are welcome to share this recipe , all I ask is that you call it Snag
Rub .



I'm not sure the tag "snag rub" will catch on here in Australia where
snag is short for snagger. A snagger is a pork or beef sausage.

It looks like a good recipe anyway. I might try it on my next roast. Do
you add some olive oil or anything to it to apply it or do you just rub
it into the outside of the meat dry?

just_me wrote:
On 02-Jun-15 6:19 AM, Terry Coombs wrote:
wrote:
On Mon, 1 Jun 2015 11:36:51 -0500, "Terry Coombs"
wrote:

Larry Jaques wrote:
On Sun, 31 May 2015 07:59:29 -0500, "Terry Coombs"
wrote:

And the one on my smoker is a beaut . Around 9 pounds , nice
pad of fat on the bottom , and nicely marbled . Caught a pair
total weight around 16 pounds for a buck fifty-nine per and
jumped on it . The other piece just barely fit in a gallon
freezer bag , it's frozen for later - maybe 4th of July .
Been on since around 10 last night at around 195° , looked
really good when I rotated it a few minutes ago .

BBQ and beers ... Shirley !

Temple? Or You Jest?

She's the virtual barmaid over at rec.motorcycles.harley , also
known as The Virtual Bar&Grill . This was also posted there .

I Qed up and charred a pork loin last week. All that fat made
quite a fire, so the microwave finished cooking the inside. It
was great.

This isn't "Q'ed up and charred" my friend . This is a highly
controlled and monitored application of smoke and heat to a
well-seasoned piece of high quality Pork Butt .
I use a horizontal tube type of smoker that has a fire chamber on
one end . The opposite end of the main chamber has a smokestack
with a damper . Between the inlet control and the stack damper , I
held the cooker at between 185° and 195° from 11PM until 4:00 the
next afternoon . Small pieces of Seasoned Cherry Wood were
strategically placed throughout the chunk charcoal charge to
optimize the sweet smoke and it's enhancement of the flavors
produced . Bottom line , nobody's ever turned down third
helpings - and I've "turned" Texans to pork . There are 2 secrets
- low heat for a long time , and a dry rub that forms a glaze to
help retain moisture . I usually pull the meat from the bone with
a plastic fork ... I'd be happy to post my rub recipe if anyone
wants it ...
Greetings Terry,
Yes please, post your recipe. I am now in the process of adding
temperature controllers to my smokers and the smokers of my brother
and a friend.
Thanks,
Eric

Here ya's go :
Snag Rub
5 parts onion powder
2 parts garlic powder
1 part paprika
2 parts salt halve if you use sea salt
4 parts chili powder
6 parts brown sugar
Use whatever units of measure fit your task . Keeps well but has a
tendency to clump .
Y'all are welcome to share this recipe , all I ask is that you
call it Snag Rub .



I'm not sure the tag "snag rub" will catch on here in Australia where
snag is short for snagger. A snagger is a pork or beef sausage.

Call it "Snag's Butt Rub" then grin I know you Aussies have a sense of
humor ...

It looks like a good recipe anyway. I might try it on my next roast.
Do you add some olive oil or anything to it to apply it or do you
just rub it into the outside of the meat dry?

I rinse the meat off , pat excess water off then just shake it on and pat
it into the meat . You should end up with a pretty decent coat all over
except the bottom . That's the way it's done in Memphis Tn , and that's
where I learned how . I usually do butts , there is a pad of fat that I
put on the bottom . Keeps the meat from being as greasy - I put the meat
right on the rack , if you want you can put a catch pan under there to catch
the drippings .
Try it on some ribs , but they won't need to cook more than 3-5 hours .
--
Snag
I hear there's only two things wrong with New Zealand - it's above sea
level and full of
New-F'ing-Zealanders ...

On 02-Jun-15 10:01 AM, Terry Coombs wrote:
just_me wrote:
On 02-Jun-15 6:19 AM, Terry Coombs wrote:
wrote:
On Mon, 1 Jun 2015 11:36:51 -0500, "Terry Coombs"
wrote:

Larry Jaques wrote:
On Sun, 31 May 2015 07:59:29 -0500, "Terry Coombs"
wrote:

And the one on my smoker is a beaut . Around 9 pounds , nice
pad of fat on the bottom , and nicely marbled . Caught a pair
total weight around 16 pounds for a buck fifty-nine per and
jumped on it . The other piece just barely fit in a gallon
freezer bag , it's frozen for later - maybe 4th of July .
Been on since around 10 last night at around 195° , looked
really good when I rotated it a few minutes ago .

BBQ and beers ... Shirley !

Temple? Or You Jest?

She's the virtual barmaid over at rec.motorcycles.harley , also
known as The Virtual Bar&Grill . This was also posted there .

I Qed up and charred a pork loin last week. All that fat made
quite a fire, so the microwave finished cooking the inside. It
was great.

This isn't "Q'ed up and charred" my friend . This is a highly
controlled and monitored application of smoke and heat to a
well-seasoned piece of high quality Pork Butt .
I use a horizontal tube type of smoker that has a fire chamber on
one end . The opposite end of the main chamber has a smokestack
with a damper . Between the inlet control and the stack damper , I
held the cooker at between 185° and 195° from 11PM until 4:00 the
next afternoon . Small pieces of Seasoned Cherry Wood were
strategically placed throughout the chunk charcoal charge to
optimize the sweet smoke and it's enhancement of the flavors
produced . Bottom line , nobody's ever turned down third
helpings - and I've "turned" Texans to pork . There are 2 secrets
- low heat for a long time , and a dry rub that forms a glaze to
help retain moisture . I usually pull the meat from the bone with
a plastic fork ... I'd be happy to post my rub recipe if anyone
wants it ...
Greetings Terry,
Yes please, post your recipe. I am now in the process of adding
temperature controllers to my smokers and the smokers of my brother
and a friend.
Thanks,
Eric

Here ya's go :
Snag Rub
5 parts onion powder
2 parts garlic powder
1 part paprika
2 parts salt halve if you use sea salt
4 parts chili powder
6 parts brown sugar
Use whatever units of measure fit your task . Keeps well but has a
tendency to clump .
Y'all are welcome to share this recipe , all I ask is that you
call it Snag Rub .



I'm not sure the tag "snag rub" will catch on here in Australia where
snag is short for snagger. A snagger is a pork or beef sausage.

Call it "Snag's Butt Rub" then grin I know you Aussies have a sense of
humor ...

It looks like a good recipe anyway. I might try it on my next roast.
Do you add some olive oil or anything to it to apply it or do you
just rub it into the outside of the meat dry?

I rinse the meat off , pat excess water off then just shake it on and pat
it into the meat . You should end up with a pretty decent coat all over
except the bottom . That's the way it's done in Memphis Tn , and that's
where I learned how . I usually do butts , there is a pad of fat that I
put on the bottom . Keeps the meat from being as greasy - I put the meat
right on the rack , if you want you can put a catch pan under there to catch
the drippings .
Try it on some ribs , but they won't need to cook more than 3-5 hours .




Snags butt rub it is then! I'll give it a go.

Us Aussies seem to BBQ differently you you Yanks. There's been a trend
to hooded BBQs here over the last decade or two. Before that everything
was just done on a solid plate BBQ.

We also seem to cook a lot quicker and at higher temps - I think we are
slowly catching on to lower temp longer cooking times. We don't do much
in the way of ribs either, occasionally cut up lamb or beef ribs. I
mainly do rolled pork legs or shoulders, only small ones up to 2kg (5
pounds) or so.

I'll grab some beef in next weeks groceries and give your recipe a try.
Do you usually serve with some sort of gravy or just rely on the rub?

just_me wrote:

I'll grab some beef in next weeks groceries and give your recipe a
try. Do you usually serve with some sort of gravy or just rely on the
rub?

Umm , I usually do (and just did) pork , though the rub is also good on
briskets . The way it (pork shoulder/butt ) is served here is on a bun with
some not much , usually BBQ sauce and a small dollop of cole slaw . Most
of the sauces we use are based on tomato sauce with a dash of vinegar and
some sugar and spices . Common side dishes are baked beans , fried okra ,
potato salad , and often french fries .
Properly cooked , a shoulder or brisket should be fork-tender . I
sometimes use a plastic fork to pull the meat , just amazes people ! Just
bear in mind , low-n-slow . I allow a minimum of 1.5 hours/pound at 185°F .
--
Snag

On 6/1/2015 10:15 PM, Terry Coombs wrote:
just_me wrote:

I'll grab some beef in next weeks groceries and give your recipe a
try. Do you usually serve with some sort of gravy or just rely on the
rub?

Umm , I usually do (and just did) pork , though the rub is also good on
briskets . The way it (pork shoulder/butt ) is served here is on a bun with
some not much , usually BBQ sauce and a small dollop of cole slaw . Most
of the sauces we use are based on tomato sauce with a dash of vinegar and
some sugar and spices . Common side dishes are baked beans , fried okra ,
potato salad , and often french fries .
Properly cooked , a shoulder or brisket should be fork-tender . I
sometimes use a plastic fork to pull the meat , just amazes people ! Just
bear in mind , low-n-slow . I allow a minimum of 1.5 hours/pound at 185°F .

Pork is the barbecue meat. Period. Anything else is grilling.
Grilling is fine, but it ain't barbecue.

On Mon, 1 Jun 2015 11:36:51 -0500, "Terry Coombs"
wrote:

Larry Jaques wrote:
On Sun, 31 May 2015 07:59:29 -0500, "Terry Coombs"
wrote:

And the one on my smoker is a beaut . Around 9 pounds , nice pad of
fat on the bottom , and nicely marbled . Caught a pair total weight
around 16 pounds for a buck fifty-nine per and jumped on it . The
other piece just barely fit in a gallon freezer bag , it's frozen for
later - maybe 4th of July .
Been on since around 10 last night at around 195° , looked really
good when I rotated it a few minutes ago .

BBQ and beers ... Shirley !

Temple? Or You Jest?

She's the virtual barmaid over at rec.motorcycles.harley , also known as
The Virtual Bar&Grill . This was also posted there .

Oh, that explains why I haven't seen her. She doesn't hang out at
rec.motorcycles.rice.burner.


I Qed up and charred a pork loin last week. All that fat made quite a
fire, so the microwave finished cooking the inside. It was great.

This isn't "Q'ed up and charred" my friend . This is a highly controlled
and monitored application of smoke and heat to a well-seasoned piece of high
quality Pork Butt .

Thain't no such thing as "bad butt", is there?


I use a horizontal tube type of smoker that has a fire chamber on one end
. The opposite end of the main chamber has a smokestack with a damper .
Between the inlet control and the stack damper , I held the cooker at
between 185° and 195° from 11PM until 4:00 the next afternoon .
Small pieces of Seasoned Cherry Wood were strategically placed throughout
the chunk charcoal charge to optimize the sweet smoke and it's enhancement
of the flavors produced .

Yum, fer sher.


Bottom line , nobody's ever turned down third helpings - and I've "turned"
Texans to pork . There are 2 secrets - low heat for a long time , and a dry
rub that forms a glaze to help retain moisture . I usually pull the meat
from the bone with a plastic fork ...

drool


I'd be happy to post my rub recipe if anyone wants it ...

Oh, if you must. The word "rub" in this context is new to me, as
of about 5 years ago. It brings a smirk to my face every time I hear
it, thinking "There he goes, rubbing his meat again..." vbg Until
then, I'd only heard "sauce" or "seasoning recipe", and I'd never seen
rubs in grocery stores at all. But I live for spice, so bring it on!

--
It takes as much energy to wish as to plan.
--Eleanor Roosevelt

On Mon, 01 Jun 2015 23:13:17 -0700, Delvin Benet wrote:

On 6/1/2015 10:15 PM, Terry Coombs wrote:
just_me wrote:

I'll grab some beef in next weeks groceries and give your recipe a
try. Do you usually serve with some sort of gravy or just rely on the
rub?

Umm , I usually do (and just did) pork , though the rub is also good on
briskets . The way it (pork shoulder/butt ) is served here is on a bun with
some not much , usually BBQ sauce and a small dollop of cole slaw . Most
of the sauces we use are based on tomato sauce with a dash of vinegar and
some sugar and spices . Common side dishes are baked beans , fried okra ,
potato salad , and often french fries .
Properly cooked , a shoulder or brisket should be fork-tender . I
sometimes use a plastic fork to pull the meat , just amazes people ! Just
bear in mind , low-n-slow . I allow a minimum of 1.5 hours/pound at 185°F .

Pork is the barbecue meat. Period. Anything else is grilling.
Grilling is fine, but it ain't barbecue.

Elitist pig! ;^) Anything which can be smoked and charred on the
outside and left tender inside is Q, period.

--
It takes as much energy to wish as to plan.
--Eleanor Roosevelt

Larry Jaques wrote:
On Mon, 1 Jun 2015 11:36:51 -0500, "Terry Coombs"
wrote:

Larry Jaques wrote:
On Sun, 31 May 2015 07:59:29 -0500, "Terry Coombs"
wrote:

And the one on my smoker is a beaut . Around 9 pounds , nice pad
of fat on the bottom , and nicely marbled . Caught a pair total
weight around 16 pounds for a buck fifty-nine per and jumped on it
. The other piece just barely fit in a gallon freezer bag , it's
frozen for later - maybe 4th of July .
Been on since around 10 last night at around 195° , looked really
good when I rotated it a few minutes ago .

BBQ and beers ... Shirley !

Temple? Or You Jest?

She's the virtual barmaid over at rec.motorcycles.harley , also
known as The Virtual Bar&Grill . This was also posted there .

Oh, that explains why I haven't seen her. She doesn't hang out at
rec.motorcycles.rice.burner.


I Qed up and charred a pork loin last week. All that fat made
quite a fire, so the microwave finished cooking the inside. It was
great.

This isn't "Q'ed up and charred" my friend . This is a highly
controlled and monitored application of smoke and heat to a
well-seasoned piece of high quality Pork Butt .

Thain't no such thing as "bad butt", is there?


I use a horizontal tube type of smoker that has a fire chamber on
one end . The opposite end of the main chamber has a smokestack with
a damper . Between the inlet control and the stack damper , I held
the cooker at between 185° and 195° from 11PM until 4:00 the next
afternoon . Small pieces of Seasoned Cherry Wood were
strategically placed throughout the chunk charcoal charge to
optimize the sweet smoke and it's enhancement of the flavors
produced .

Yum, fer sher.


Bottom line , nobody's ever turned down third helpings - and I've
"turned" Texans to pork . There are 2 secrets - low heat for a long
time , and a dry rub that forms a glaze to help retain moisture . I
usually pull the meat from the bone with a plastic fork ...

drool


I'd be happy to post my rub recipe if anyone wants it ...

Oh, if you must. The word "rub" in this context is new to me, as
of about 5 years ago. It brings a smirk to my face every time I hear
it, thinking "There he goes, rubbing his meat again..." vbg Until
then, I'd only heard "sauce" or "seasoning recipe", and I'd never seen
rubs in grocery stores at all. But I live for spice, so bring it on!

You did see the recipe ?

--
Snag

On Tue, 2 Jun 2015 07:24:27 -0500, "Terry Coombs"
wrote:

Larry Jaques wrote:
On Mon, 1 Jun 2015 11:36:51 -0500, "Terry Coombs"
wrote:

Larry Jaques wrote:
On Sun, 31 May 2015 07:59:29 -0500, "Terry Coombs"
wrote:

And the one on my smoker is a beaut . Around 9 pounds , nice pad
of fat on the bottom , and nicely marbled . Caught a pair total
weight around 16 pounds for a buck fifty-nine per and jumped on it
. The other piece just barely fit in a gallon freezer bag , it's
frozen for later - maybe 4th of July .
Been on since around 10 last night at around 195° , looked really
good when I rotated it a few minutes ago .

BBQ and beers ... Shirley !

Temple? Or You Jest?

She's the virtual barmaid over at rec.motorcycles.harley , also
known as The Virtual Bar&Grill . This was also posted there .

Oh, that explains why I haven't seen her. She doesn't hang out at
rec.motorcycles.rice.burner.


I Qed up and charred a pork loin last week. All that fat made
quite a fire, so the microwave finished cooking the inside. It was
great.

This isn't "Q'ed up and charred" my friend . This is a highly
controlled and monitored application of smoke and heat to a
well-seasoned piece of high quality Pork Butt .

Thain't no such thing as "bad butt", is there?


I use a horizontal tube type of smoker that has a fire chamber on
one end . The opposite end of the main chamber has a smokestack with
a damper . Between the inlet control and the stack damper , I held
the cooker at between 185° and 195° from 11PM until 4:00 the next
afternoon . Small pieces of Seasoned Cherry Wood were
strategically placed throughout the chunk charcoal charge to
optimize the sweet smoke and it's enhancement of the flavors
produced .

Yum, fer sher.


Bottom line , nobody's ever turned down third helpings - and I've
"turned" Texans to pork . There are 2 secrets - low heat for a long
time , and a dry rub that forms a glaze to help retain moisture . I
usually pull the meat from the bone with a plastic fork ...

drool


I'd be happy to post my rub recipe if anyone wants it ...

Oh, if you must. The word "rub" in this context is new to me, as
of about 5 years ago. It brings a smirk to my face every time I hear
it, thinking "There he goes, rubbing his meat again..." vbg Until
then, I'd only heard "sauce" or "seasoning recipe", and I'd never seen
rubs in grocery stores at all. But I live for spice, so bring it on!

You did see the recipe ?

Saw it, thanks. Why the durned sugar? Butts aren't dessert.

--
It takes as much energy to wish as to plan.
--Eleanor Roosevelt

Larry Jaques wrote:
You did see the recipe ?

Saw it, thanks. Why the durned sugar? Butts aren't dessert.

That's what forms the glaze that seals in the juices . My smartass
youngest son tells me that's called a "carmelized" glaze . I told him I
really don't care what he calls it ... and to move over , I want some more .

--
Snag

On Tuesday, June 2, 2015 at 8:31:01 PM UTC-4, Terry Coombs wrote:
Larry Jaques wrote:
You did see the recipe ?

Saw it, thanks. Why the durned sugar? Butts aren't dessert.

That's what forms the glaze that seals in the juices . My smartass
youngest son tells me that's called a "carmelized" glaze . I told him I
really don't care what he calls it ... and to move over , I want some more .

--
Snag

Actually, your smartass son is making a very common mistake. The correct word is "caramelized." Sortalike calling the second month "FebYOUary."

On 6/2/2015 9:53 PM, rangerssuck wrote:
On Tuesday, June 2, 2015 at 8:31:01 PM UTC-4, Terry Coombs wrote:
Larry Jaques wrote:
You did see the recipe ?

Saw it, thanks. Why the durned sugar? Butts aren't dessert.

That's what forms the glaze that seals in the juices . My smartass
youngest son tells me that's called a "carmelized" glaze . I told him I
really don't care what he calls it ... and to move over , I want some more .

--
Snag

Actually, your smartass son is making a very common mistake. The correct word is "caramelized."

Actually, I think the son probably said it correctly, and the poster
made a typo. Actually, I think you're a pedantic ****.

On 03-Jun-15 12:58 PM, Rudy Canoza wrote:
On 6/2/2015 9:53 PM, rangerssuck wrote:
On Tuesday, June 2, 2015 at 8:31:01 PM UTC-4, Terry Coombs wrote:
Larry Jaques wrote:
You did see the recipe ?

Saw it, thanks. Why the durned sugar? Butts aren't dessert.

That's what forms the glaze that seals in the juices . My smartass
youngest son tells me that's called a "carmelized" glaze . I told him I
really don't care what he calls it ... and to move over , I want some
more .

--
Snag

Actually, your smartass son is making a very common mistake. The
correct word is "caramelized."

Actually, I think the son probably said it correctly, and the poster
made a typo. Actually, I think you're a pedantic ****.



Mmmm, ok. I thought it was a US accent thing rather than a typo.

On Wednesday, June 3, 2015 at 12:58:30 AM UTC-4, Rudy Canoza wrote:
On 6/2/2015 9:53 PM, rangerssuck wrote:
On Tuesday, June 2, 2015 at 8:31:01 PM UTC-4, Terry Coombs wrote:
Larry Jaques wrote:
You did see the recipe ?

Saw it, thanks. Why the durned sugar? Butts aren't dessert.

That's what forms the glaze that seals in the juices . My smartass
youngest son tells me that's called a "carmelized" glaze . I told him I
really don't care what he calls it ... and to move over , I want some more .

--
Snag

Actually, your smartass son is making a very common mistake. The correct word is "caramelized."

Actually, I think the son probably said it correctly, and the poster
made a typo. Actually, I think you're a pedantic ****.

Right. I'm pedantic. What do you have against using words correctly? Are you one of those morons who didn't vote for Al Gore because he "sounded too smart?"

On Wednesday, June 3, 2015 at 6:13:19 AM UTC-4, just_me wrote:
On 03-Jun-15 12:58 PM, Rudy Canoza wrote:
On 6/2/2015 9:53 PM, rangerssuck wrote:
On Tuesday, June 2, 2015 at 8:31:01 PM UTC-4, Terry Coombs wrote:
Larry Jaques wrote:
You did see the recipe ?

Saw it, thanks. Why the durned sugar? Butts aren't dessert.

That's what forms the glaze that seals in the juices . My smartass
youngest son tells me that's called a "carmelized" glaze . I told him I
really don't care what he calls it ... and to move over , I want some
more .

--
Snag

Actually, your smartass son is making a very common mistake. The
correct word is "caramelized."

Actually, I think the son probably said it correctly, and the poster
made a typo. Actually, I think you're a pedantic ****.



Mmmm, ok. I thought it was a US accent thing rather than a typo.

No, it's a common mispronounciation, much like leaving that inconvenient "r" out of February. Read some of the food blogs if you want to see people who are completely nuts about it.

rangerssuck wrote:
On Tuesday, June 2, 2015 at 8:31:01 PM UTC-4, Terry Coombs wrote:
Larry Jaques wrote:
You did see the recipe ?

Saw it, thanks. Why the durned sugar? Butts aren't dessert.

That's what forms the glaze that seals in the juices . My smartass
youngest son tells me that's called a "carmelized" glaze . I told
him I really don't care what he calls it ... and to move over , I
want some more .

--
Snag

Actually, your smartass son is making a very common mistake. The
correct word is "caramelized." Sortalike calling the second month
"FebYOUary."

Don't blame my spelling on my son , please ... he didn't write that .

--
Snag

On 6/3/2015 5:13 AM, rangerssuck wrote:
On Wednesday, June 3, 2015 at 12:58:30 AM UTC-4, Rudy Canoza wrote:
On 6/2/2015 9:53 PM, rangerssuck wrote:
On Tuesday, June 2, 2015 at 8:31:01 PM UTC-4, Terry Coombs wrote:
Larry Jaques wrote:
You did see the recipe ?

Saw it, thanks. Why the durned sugar? Butts aren't dessert.

That's what forms the glaze that seals in the juices . My smartass
youngest son tells me that's called a "carmelized" glaze . I told him I
really don't care what he calls it ... and to move over , I want some more .

--
Snag

Actually, your smartass son is making a very common mistake. The correct word is "caramelized."

Actually, I think the son probably said it correctly, and the poster
made a typo. Actually, I think you're a pedantic ****.

Right. I'm pedantic.

Right. Exactly right.

What do you have against using words correctly?

Nothing. He admitted he made a typo. Why do you feel the need to have
the last word, you ****ing pedant?

On 6/3/2015 5:15 AM, rangerssuck wrote:
On Wednesday, June 3, 2015 at 6:13:19 AM UTC-4, just_me wrote:
On 03-Jun-15 12:58 PM, Rudy Canoza wrote:
On 6/2/2015 9:53 PM, rangerssuck wrote:
On Tuesday, June 2, 2015 at 8:31:01 PM UTC-4, Terry Coombs wrote:
Larry Jaques wrote:
You did see the recipe ?

Saw it, thanks. Why the durned sugar? Butts aren't dessert.

That's what forms the glaze that seals in the juices . My smartass
youngest son tells me that's called a "carmelized" glaze . I told him I
really don't care what he calls it ... and to move over , I want some
more .

--
Snag

Actually, your smartass son is making a very common mistake. The
correct word is "caramelized."

Actually, I think the son probably said it correctly, and the poster
made a typo. Actually, I think you're a pedantic ****.



Mmmm, ok. I thought it was a US accent thing rather than a typo.

No, it's a common mispronounciation,

Ha ha ha ha ha! "Mispronounciation" [sic]. So, we have a pedant who
can't spell...or maybe he mispronounces the third syllable of
"mispronunciation" as "noun". Goddamn...

On Wed, 03 Jun 2015 07:01:22 -0700, wrote:

On 6/3/2015 5:13 AM, rangerssuck wrote:
On Wednesday, June 3, 2015 at 12:58:30 AM UTC-4, Rudy Canoza wrote:
On 6/2/2015 9:53 PM, rangerssuck wrote:
On Tuesday, June 2, 2015 at 8:31:01 PM UTC-4, Terry Coombs wrote:
Larry Jaques wrote:
You did see the recipe ?

Saw it, thanks. Why the durned sugar? Butts aren't dessert.

That's what forms the glaze that seals in the juices . My smartass
youngest son tells me that's called a "carmelized" glaze . I told him I
really don't care what he calls it ... and to move over , I want some more .

--
Snag

Actually, your smartass son is making a very common mistake. The correct word is "caramelized."

Actually, I think the son probably said it correctly, and the poster
made a typo. Actually, I think you're a pedantic ****.

Right. I'm pedantic.

Right. Exactly right.

What do you have against using words correctly?

Nothing. He admitted he made a typo. Why do you feel the need to have
the last word, you ****ing pedant?

It looks like you're the one who's doing that. And why are you
spoofing Keegan's email? 'Getting tired of the old nym-shifting, and
moving on to multiple ISPs?

You really ought to tune in to your ineluctable style, so you can hide
it when you're trolling, Ball. As it is, you're as hard to spot as a
white rat trying to hide out in a storm sewer.

--
Ed Huntress

On Wednesday, June 3, 2015 at 10:01:26 AM UTC-4, wrote:
On 6/3/2015 5:13 AM, rangerssuck wrote:
On Wednesday, June 3, 2015 at 12:58:30 AM UTC-4, Rudy Canoza wrote:
On 6/2/2015 9:53 PM, rangerssuck wrote:
On Tuesday, June 2, 2015 at 8:31:01 PM UTC-4, Terry Coombs wrote:
Larry Jaques wrote:
You did see the recipe ?

Saw it, thanks. Why the durned sugar? Butts aren't dessert.

That's what forms the glaze that seals in the juices . My smartass
youngest son tells me that's called a "carmelized" glaze . I told him I
really don't care what he calls it ... and to move over , I want some more .

--
Snag

Actually, your smartass son is making a very common mistake. The correct word is "caramelized."

Actually, I think the son probably said it correctly, and the poster
made a typo. Actually, I think you're a pedantic ****.

Right. I'm pedantic.

Right. Exactly right.

What do you have against using words correctly?

Nothing. He admitted he made a typo. Why do you feel the need to have
the last word, you ****ing pedant?

Wrong. He GUESSED that SOMEONE ELSE made a typo, you ****ing idiot. Learn to read.

On Wednesday, June 3, 2015 at 8:54:26 AM UTC-4, Terry Coombs wrote:
rangerssuck wrote:
On Tuesday, June 2, 2015 at 8:31:01 PM UTC-4, Terry Coombs wrote:
Larry Jaques wrote:
You did see the recipe ?

Saw it, thanks. Why the durned sugar? Butts aren't dessert.

That's what forms the glaze that seals in the juices . My smartass
youngest son tells me that's called a "carmelized" glaze . I told
him I really don't care what he calls it ... and to move over , I
want some more .

--
Snag

Actually, your smartass son is making a very common mistake. The
correct word is "caramelized." Sortalike calling the second month
"FebYOUary."

Don't blame my spelling on my son , please ... he didn't write that .

--
Snag

The question is, did he say carmelized or caramelized? The former is a very common mistake. Read the food groups if you want to be any more bored with this. They go on for pages and pages and pages.

As for this conversation, I'm done with it. I really don't give a **** what you say, but I also don't see any problem in using the correct words. If you (and not you, personally, Terry, I mean those who think it's somehow pedantic to use the correct word in place of the incorrect) want to make up your own language, go right ahead. Just don't expect the rest of the world to understand what you're saying.

On Wednesday, June 3, 2015 at 10:04:03 AM UTC-4, Rudy Canoza wrote:
On 6/3/2015 5:15 AM, rangerssuck wrote:
On Wednesday, June 3, 2015 at 6:13:19 AM UTC-4, just_me wrote:
On 03-Jun-15 12:58 PM, Rudy Canoza wrote:
On 6/2/2015 9:53 PM, rangerssuck wrote:
On Tuesday, June 2, 2015 at 8:31:01 PM UTC-4, Terry Coombs wrote:
Larry Jaques wrote:
You did see the recipe ?

Saw it, thanks. Why the durned sugar? Butts aren't dessert.

That's what forms the glaze that seals in the juices . My smartass
youngest son tells me that's called a "carmelized" glaze . I told him I
really don't care what he calls it ... and to move over , I want some
more .

--
Snag

Actually, your smartass son is making a very common mistake. The
correct word is "caramelized."

Actually, I think the son probably said it correctly, and the poster
made a typo. Actually, I think you're a pedantic ****.



Mmmm, ok. I thought it was a US accent thing rather than a typo.

No, it's a common mispronounciation,

Ha ha ha ha ha! "Mispronounciation" [sic]. So, we have a pedant who
can't spell...or maybe he mispronounces the third syllable of
"mispronunciation" as "noun". Goddamn...

HAHAHAHA I Made a MISTEAK!

rangerssuck wrote:
On Wednesday, June 3, 2015 at 8:54:26 AM UTC-4, Terry Coombs wrote:
rangerssuck wrote:
On Tuesday, June 2, 2015 at 8:31:01 PM UTC-4, Terry Coombs wrote:
Larry Jaques wrote:
You did see the recipe ?

Saw it, thanks. Why the durned sugar? Butts aren't dessert.

That's what forms the glaze that seals in the juices . My
smartass youngest son tells me that's called a "carmelized" glaze
. I told him I really don't care what he calls it ... and to move
over , I want some more .

--
Snag

Actually, your smartass son is making a very common mistake. The
correct word is "caramelized." Sortalike calling the second month
"FebYOUary."

Don't blame my spelling on my son , please ... he didn't write that .

--
Snag

The question is, did he say carmelized or caramelized? The former is
a very common mistake. Read the food groups if you want to be any
more bored with this. They go on for pages and pages and pages.

As for this conversation, I'm done with it. I really don't give a
**** what you say, but I also don't see any problem in using the
correct words. If you (and not you, personally, Terry, I mean those
who think it's somehow pedantic to use the correct word in place of
the incorrect) want to make up your own language, go right ahead.
Just don't expect the rest of the world to understand what you're
saying.

I presume "**** off" is easy enough for you to understand ? The thread was
about butts , not assholes .
And on a side note , I'll be "grilling" some pork chops for dinner , and I
plan to use the rub on them too so they will carmelize and form a glaze to
keep the juices in . While I'm "grilling" the chops , I'll also be "baking"
some potatoes on the very same "grill" . Even if it is technically a
"smoker" .
--
Snag
Chew on that .

On Wed, 3 Jun 2015 12:24:26 -0500, "Terry Coombs"
wrote:

rangerssuck wrote:
On Wednesday, June 3, 2015 at 8:54:26 AM UTC-4, Terry Coombs wrote:
rangerssuck wrote:
On Tuesday, June 2, 2015 at 8:31:01 PM UTC-4, Terry Coombs wrote:
Larry Jaques wrote:
You did see the recipe ?

Saw it, thanks. Why the durned sugar? Butts aren't dessert.

That's what forms the glaze that seals in the juices . My
smartass youngest son tells me that's called a "carmelized" glaze
. I told him I really don't care what he calls it ... and to move
over , I want some more .

--
Snag

Actually, your smartass son is making a very common mistake. The
correct word is "caramelized." Sortalike calling the second month
"FebYOUary."

Don't blame my spelling on my son , please ... he didn't write that .

--
Snag

The question is, did he say carmelized or caramelized? The former is
a very common mistake. Read the food groups if you want to be any
more bored with this. They go on for pages and pages and pages.

As for this conversation, I'm done with it. I really don't give a
**** what you say, but I also don't see any problem in using the
correct words. If you (and not you, personally, Terry, I mean those
who think it's somehow pedantic to use the correct word in place of
the incorrect) want to make up your own language, go right ahead.
Just don't expect the rest of the world to understand what you're
saying.

I presume "**** off" is easy enough for you to understand ? The thread was
about butts , not assholes .
And on a side note , I'll be "grilling" some pork chops for dinner , and I
plan to use the rub on them too so they will carmelize and form a glaze to
keep the juices in . While I'm "grilling" the chops , I'll also be "baking"
some potatoes on the very same "grill" . Even if it is technically a
"smoker" .

Jeez, Snag, lighten up. Look at what Ranger actually said. He wasn't
being critical, just pointing out a common mistake.

Hell, people jump on me for misspellings all the time. And some of
them are downright nasty about it. Ranger didn't appear to mean it in
a nasty way.

Besides, "carmelized" does have a specific meaning in certain circles.
From the Urban Dictionary:

"Carmelize: the act of sticking one or more fingers into the anus of a
male, possibly butt-raping on a school bus 'did you hear about the
teen who got carmelized at school?'"

And even the L.A. Times makes that mistake sometimes:

"Photos - Step-by-step: How to carmelize onions"

http://www.latimes.com/style/la-fo-s...togallery.html

How many fingers they have to use on an onion? d8-)

--
Ed Huntress

Ed Huntress wrote:

"Carmelize: the act of sticking one or more fingers into the anus of a
male, possibly butt-raping on a school bus 'did you hear about the
teen who got carmelized at school?'"

And even the L.A. Times makes that mistake sometimes:

"Photos - Step-by-step: How to carmelize onions"

http://www.latimes.com/style/la-fo-s...togallery.html

How many fingers they have to use on an onion? d8-)

Thanks Ed , I needed the laugh . I sometimes get irritated when someone
just has to have the last word ...and the horse was already dead , so quit
with the flogging !
Been doing some metalworking along with the usual "I'm a farmer now" stuff
.. I'll post about that in a little while .
--
Snag

On Wed, 3 Jun 2015 15:30:05 -0500, "Terry Coombs"
wrote:

Ed Huntress wrote:

"Carmelize: the act of sticking one or more fingers into the anus of a
male, possibly butt-raping on a school bus 'did you hear about the
teen who got carmelized at school?'"

And even the L.A. Times makes that mistake sometimes:

"Photos - Step-by-step: How to carmelize onions"

http://www.latimes.com/style/la-fo-s...togallery.html

How many fingers they have to use on an onion? d8-)

Thanks Ed , I needed the laugh . I sometimes get irritated when someone
just has to have the last word ...and the horse was already dead , so quit
with the flogging !

From what I saw, it looked like Ranger and Jon Ball were trying to get
the last word on each other. You were just a foil for Ball to do his
usual tricks.

Been doing some metalworking along with the usual "I'm a farmer now" stuff
. I'll post about that in a little while .

It's time for me to do my metalworking for the day, too. I have to pop
the top on this can of Bud...

Fortunately, on the farming stuff, the 3-1/2 inches of rain we had in
the last 36 hours didn't wash out my tomatoes or peppers. I was
worried but I had forked in enough leaf compost that it really drained
well.

--
Ed Huntress

Ed Huntress wrote:
On Wed, 3 Jun 2015 15:30:05 -0500, "Terry Coombs"
wrote:

Ed Huntress wrote:

"Carmelize: the act of sticking one or more fingers into the anus
of a male, possibly butt-raping on a school bus 'did you hear
about the teen who got carmelized at school?'"

And even the L.A. Times makes that mistake sometimes:

"Photos - Step-by-step: How to carmelize onions"

http://www.latimes.com/style/la-fo-s...togallery.html

How many fingers they have to use on an onion? d8-)

Thanks Ed , I needed the laugh . I sometimes get irritated when
someone just has to have the last word ...and the horse was already
dead , so quit with the flogging !

From what I saw, it looked like Ranger and Jon Ball were trying to get
the last word on each other. You were just a foil for Ball to do his
usual tricks.

Been doing some metalworking along with the usual "I'm a farmer
now" stuff . I'll post about that in a little while .

It's time for me to do my metalworking for the day, too. I have to pop
the top on this can of Bud...

Fortunately, on the farming stuff, the 3-1/2 inches of rain we had in
the last 36 hours didn't wash out my tomatoes or peppers. I was
worried but I had forked in enough leaf compost that it really drained
well.

We had double the norm for Stone County Ar last month ... My peppers are
doing OK (serrano and red sweet) and the 'maters are all (34 plants , 5
varieties) starting to flower ... some even have some small fruit now . The
Acorn squash has set fruit , the garlic is rolling along , and looks like 6
cucumber plants this year . I sure wish I could get Anaheim peppers to
germinate ...

--
Snag

On Wednesday, June 3, 2015 at 5:20:45 PM UTC-4, Ed Huntress wrote:
On Wed, 3 Jun 2015 15:30:05 -0500, "Terry Coombs"
wrote:

Ed Huntress wrote:

"Carmelize: the act of sticking one or more fingers into the anus of a
male, possibly butt-raping on a school bus 'did you hear about the
teen who got carmelized at school?'"

And even the L.A. Times makes that mistake sometimes:

"Photos - Step-by-step: How to carmelize onions"

http://www.latimes.com/style/la-fo-s...ogallery..html

How many fingers they have to use on an onion? d8-)

Thanks Ed , I needed the laugh . I sometimes get irritated when someone
just has to have the last word ...and the horse was already dead , so quit
with the flogging !

From what I saw, it looked like Ranger and Jon Ball were trying to get
the last word on each other. You were just a foil for Ball to do his
usual tricks.

Been doing some metalworking along with the usual "I'm a farmer now" stuff
. I'll post about that in a little while .

It's time for me to do my metalworking for the day, too. I have to pop
the top on this can of Bud...

Fortunately, on the farming stuff, the 3-1/2 inches of rain we had in
the last 36 hours didn't wash out my tomatoes or peppers. I was
worried but I had forked in enough leaf compost that it really drained
well.

--
Ed Huntress

3 1/2 inches in 36 hours, but it still doesn't make up for the shortfall we had all spring. We, all the way up north in Bergen County (all of what, 40 miles from you?) had no significant rain at all for the better part of a month and a half. We're doing our tomatoes in containers this year. Our veggie plot is all basil, kale & arugula. We have a gardening buddy who gets amazing tomato yields, and we swap greens for 'maters.

So yeah, a bit rainy this week, but an absolutely beautiful day today.

On Wed, 3 Jun 2015 17:14:50 -0500, "Terry Coombs"
wrote:

Ed Huntress wrote:
On Wed, 3 Jun 2015 15:30:05 -0500, "Terry Coombs"
wrote:

Ed Huntress wrote:

"Carmelize: the act of sticking one or more fingers into the anus
of a male, possibly butt-raping on a school bus 'did you hear
about the teen who got carmelized at school?'"

And even the L.A. Times makes that mistake sometimes:

"Photos - Step-by-step: How to carmelize onions"

http://www.latimes.com/style/la-fo-s...togallery.html

How many fingers they have to use on an onion? d8-)

Thanks Ed , I needed the laugh . I sometimes get irritated when
someone just has to have the last word ...and the horse was already
dead , so quit with the flogging !

From what I saw, it looked like Ranger and Jon Ball were trying to get
the last word on each other. You were just a foil for Ball to do his
usual tricks.

Been doing some metalworking along with the usual "I'm a farmer
now" stuff . I'll post about that in a little while .

It's time for me to do my metalworking for the day, too. I have to pop
the top on this can of Bud...

Fortunately, on the farming stuff, the 3-1/2 inches of rain we had in
the last 36 hours didn't wash out my tomatoes or peppers. I was
worried but I had forked in enough leaf compost that it really drained
well.

We had double the norm for Stone County Ar last month ... My peppers are
doing OK (serrano and red sweet) and the 'maters are all (34 plants , 5
varieties) starting to flower ... some even have some small fruit now . The
Acorn squash has set fruit , the garlic is rolling along , and looks like 6
cucumber plants this year . I sure wish I could get Anaheim peppers to
germinate ...

Oh, man, you have a lot of tomato picking ahead. I have only five
plants and that will keep the neighbors supplied.

Two of my varieties have started to flower, too -- my beloved Ramapos,
and a little, yellow cherry tomato I haven't grown befo Sungold.
And I have 6 cukes, as well. I don't know what I'm going to do with
all of them. They were a late addition: we bought a small flat of
plants at a 4H sale and they're growing like crazy. They're bush-type,
so they won't produce like the pole variety, but still...

We've had great lettuce this year. I have my second planting in, and,
if June isn't too hot, we'll have a lot more to come.

--
Ed Huntress

On Wed, 3 Jun 2015 15:30:34 -0700 (PDT), rangerssuck
wrote:

On Wednesday, June 3, 2015 at 5:20:45 PM UTC-4, Ed Huntress wrote:
On Wed, 3 Jun 2015 15:30:05 -0500, "Terry Coombs"
wrote:

Ed Huntress wrote:

"Carmelize: the act of sticking one or more fingers into the anus of a
male, possibly butt-raping on a school bus 'did you hear about the
teen who got carmelized at school?'"

And even the L.A. Times makes that mistake sometimes:

"Photos - Step-by-step: How to carmelize onions"

http://www.latimes.com/style/la-fo-s...togallery.html

How many fingers they have to use on an onion? d8-)

Thanks Ed , I needed the laugh . I sometimes get irritated when someone
just has to have the last word ...and the horse was already dead , so quit
with the flogging !

From what I saw, it looked like Ranger and Jon Ball were trying to get
the last word on each other. You were just a foil for Ball to do his
usual tricks.

Been doing some metalworking along with the usual "I'm a farmer now" stuff
. I'll post about that in a little while .

It's time for me to do my metalworking for the day, too. I have to pop
the top on this can of Bud...

Fortunately, on the farming stuff, the 3-1/2 inches of rain we had in
the last 36 hours didn't wash out my tomatoes or peppers. I was
worried but I had forked in enough leaf compost that it really drained
well.

--
Ed Huntress

3 1/2 inches in 36 hours, but it still doesn't make up for the shortfall we had all spring. We, all the way up north in Bergen County (all of what, 40 miles from you?) had no significant rain at all for the better part of a month and a half. We're doing our tomatoes in containers this year. Our veggie plot is all basil, kale & arugula. We have a gardening buddy who gets amazing tomato yields, and we swap greens for 'maters.

So yeah, a bit rainy this week, but an absolutely beautiful day today.

If you've ever watched the radar images on NOAA's weather site, you'll
notice that upper Middlesex County, where I live, often is a dividing
line. Sometimes we get your weather, and sometimes we get south Jersey
weather. It's weird -- it can be raining cats and dogs in Bergen, or
even 25 miles away, in NYC, while it's dry as a bone here, and vice
versa.

Anyway, it was not really dry here until two weeks ago, and then we
got the deluge. But I called my old college roomate near Tyler, TX on
Sunday to see if he'd floated away (he lives on a lake) and he said
that his dock was under five feet of water. It could be a lot worse.

--
Ed Huntress

Ed Huntress wrote:
On Wed, 3 Jun 2015 17:14:50 -0500, "Terry Coombs"
wrote:

Ed Huntress wrote:
On Wed, 3 Jun 2015 15:30:05 -0500, "Terry Coombs"
wrote:

Ed Huntress wrote:

"Carmelize: the act of sticking one or more fingers into the anus
of a male, possibly butt-raping on a school bus 'did you hear
about the teen who got carmelized at school?'"

And even the L.A. Times makes that mistake sometimes:

"Photos - Step-by-step: How to carmelize onions"

http://www.latimes.com/style/la-fo-s...togallery.html

How many fingers they have to use on an onion? d8-)

Thanks Ed , I needed the laugh . I sometimes get irritated when
someone just has to have the last word ...and the horse was already
dead , so quit with the flogging !

From what I saw, it looked like Ranger and Jon Ball were trying to
get the last word on each other. You were just a foil for Ball to
do his usual tricks.

Been doing some metalworking along with the usual "I'm a farmer
now" stuff . I'll post about that in a little while .

It's time for me to do my metalworking for the day, too. I have to
pop the top on this can of Bud...

Fortunately, on the farming stuff, the 3-1/2 inches of rain we had
in the last 36 hours didn't wash out my tomatoes or peppers. I was
worried but I had forked in enough leaf compost that it really
drained well.

We had double the norm for Stone County Ar last month ... My
peppers are doing OK (serrano and red sweet) and the 'maters are all
(34 plants , 5 varieties) starting to flower ... some even have some
small fruit now . The Acorn squash has set fruit , the garlic is
rolling along , and looks like 6 cucumber plants this year . I sure
wish I could get Anaheim peppers to germinate ...

Oh, man, you have a lot of tomato picking ahead. I have only five
plants and that will keep the neighbors supplied.

Two of my varieties have started to flower, too -- my beloved Ramapos,
and a little, yellow cherry tomato I haven't grown befo Sungold.
And I have 6 cukes, as well. I don't know what I'm going to do with
all of them. They were a late addition: we bought a small flat of
plants at a 4H sale and they're growing like crazy. They're bush-type,
so they won't produce like the pole variety, but still...

We've had great lettuce this year. I have my second planting in, and,
if June isn't too hot, we'll have a lot more to come.

I'm thinning the Romaine , hoping to actually get some to "head" before it
bolts . Been good eatin' here , fresh lettuce , green onions , Most of the
tomatoes are sauce/paste type , 20 San Marzano and 4 Roma's . Got a couple
of cherry toms for salads and some slicers . Got some preservin' ahead of us
.... Just tried a slice of the fresh hot bread with homemade strawberry jsm
from homegrown berries (polishes fingernails on front of shirt) and it's ,
well , um , tasty !
We expect to grow a pretty good percentage of our fruit and veggies right
here ...
--
Snag

rangerssuck wrote:
On Wednesday, June 3, 2015 at 5:20:45 PM UTC-4, Ed Huntress wrote:
On Wed, 3 Jun 2015 15:30:05 -0500, "Terry Coombs"
wrote:

Ed Huntress wrote:

"Carmelize: the act of sticking one or more fingers into the anus
of a male, possibly butt-raping on a school bus 'did you hear
about the teen who got carmelized at school?'"

And even the L.A. Times makes that mistake sometimes:

"Photos - Step-by-step: How to carmelize onions"

http://www.latimes.com/style/la-fo-s...togallery.html

How many fingers they have to use on an onion? d8-)

Thanks Ed , I needed the laugh . I sometimes get irritated when
someone just has to have the last word ...and the horse was already
dead , so quit with the flogging !

From what I saw, it looked like Ranger and Jon Ball were trying to
get the last word on each other. You were just a foil for Ball to do
his usual tricks.

Been doing some metalworking along with the usual "I'm a farmer
now" stuff . I'll post about that in a little while .

It's time for me to do my metalworking for the day, too. I have to
pop the top on this can of Bud...

Fortunately, on the farming stuff, the 3-1/2 inches of rain we had in
the last 36 hours didn't wash out my tomatoes or peppers. I was
worried but I had forked in enough leaf compost that it really
drained well.

--
Ed Huntress

3 1/2 inches in 36 hours, but it still doesn't make up for the
shortfall we had all spring. We, all the way up north in Bergen
County (all of what, 40 miles from you?) had no significant rain at
all for the better part of a month and a half. We're doing our
tomatoes in containers this year. Our veggie plot is all basil, kale
& arugula. We have a gardening buddy who gets amazing tomato yields,
and we swap greens for 'maters.

So yeah, a bit rainy this week, but an absolutely beautiful day today.

Hope y'all get the rain you need for your veggies , I know we're grateful
for it , especially later in the summer .
I gotta get to town for more onion sets ...
--
Snag

On Wed, 3 Jun 2015 18:31:11 -0500, "Terry Coombs"
wrote:

Ed Huntress wrote:
On Wed, 3 Jun 2015 17:14:50 -0500, "Terry Coombs"
wrote:

Ed Huntress wrote:
On Wed, 3 Jun 2015 15:30:05 -0500, "Terry Coombs"
wrote:

Ed Huntress wrote:

"Carmelize: the act of sticking one or more fingers into the anus
of a male, possibly butt-raping on a school bus 'did you hear
about the teen who got carmelized at school?'"

And even the L.A. Times makes that mistake sometimes:

"Photos - Step-by-step: How to carmelize onions"

http://www.latimes.com/style/la-fo-s...togallery.html

How many fingers they have to use on an onion? d8-)

Thanks Ed , I needed the laugh . I sometimes get irritated when
someone just has to have the last word ...and the horse was already
dead , so quit with the flogging !

From what I saw, it looked like Ranger and Jon Ball were trying to
get the last word on each other. You were just a foil for Ball to
do his usual tricks.

Been doing some metalworking along with the usual "I'm a farmer
now" stuff . I'll post about that in a little while .

It's time for me to do my metalworking for the day, too. I have to
pop the top on this can of Bud...

Fortunately, on the farming stuff, the 3-1/2 inches of rain we had
in the last 36 hours didn't wash out my tomatoes or peppers. I was
worried but I had forked in enough leaf compost that it really
drained well.

We had double the norm for Stone County Ar last month ... My
peppers are doing OK (serrano and red sweet) and the 'maters are all
(34 plants , 5 varieties) starting to flower ... some even have some
small fruit now . The Acorn squash has set fruit , the garlic is
rolling along , and looks like 6 cucumber plants this year . I sure
wish I could get Anaheim peppers to germinate ...

Oh, man, you have a lot of tomato picking ahead. I have only five
plants and that will keep the neighbors supplied.

Two of my varieties have started to flower, too -- my beloved Ramapos,
and a little, yellow cherry tomato I haven't grown befo Sungold.
And I have 6 cukes, as well. I don't know what I'm going to do with
all of them. They were a late addition: we bought a small flat of
plants at a 4H sale and they're growing like crazy. They're bush-type,
so they won't produce like the pole variety, but still...

We've had great lettuce this year. I have my second planting in, and,
if June isn't too hot, we'll have a lot more to come.

I'm thinning the Romaine , hoping to actually get some to "head" before it
bolts . Been good eatin' here , fresh lettuce , green onions , Most of the
tomatoes are sauce/paste type , 20 San Marzano and 4 Roma's . Got a couple
of cherry toms for salads and some slicers . Got some preservin' ahead of us
... Just tried a slice of the fresh hot bread with homemade strawberry jsm
from homegrown berries (polishes fingernails on front of shirt) and it's ,
well , um , tasty !
We expect to grow a pretty good percentage of our fruit and veggies right
here ..

That sounds like a nice way to live. You know what you'll be doing in
August -- peeling San Marzanos. g

--
Ed Huntress.

On Wed, 3 Jun 2015 09:52:06 -0700 (PDT), rangerssuck
wrote:

On Wednesday, June 3, 2015 at 8:54:26 AM UTC-4, Terry Coombs wrote:
rangerssuck wrote:
On Tuesday, June 2, 2015 at 8:31:01 PM UTC-4, Terry Coombs wrote:
Larry Jaques wrote:
You did see the recipe ?

Saw it, thanks. Why the durned sugar? Butts aren't dessert.

That's what forms the glaze that seals in the juices . My smartass
youngest son tells me that's called a "carmelized" glaze . I told
him I really don't care what he calls it ... and to move over , I
want some more .

--
Snag

Actually, your smartass son is making a very common mistake. The
correct word is "caramelized." Sortalike calling the second month
"FebYOUary."

Don't blame my spelling on my son , please ... he didn't write that .

--
Snag

The question is, did he say carmelized or caramelized? The former is a very common mistake. Read the food groups if you want to be any more bored with this. They go on for pages and pages and pages.

As for this conversation, I'm done with it. I really don't give a **** what you say, but I also don't see any problem in using the correct words. If you (and not you, personally, Terry, I mean those who think it's somehow pedantic to use the correct word in place of the incorrect) want to make up your own language, go right ahead. Just don't expect the rest of the world to understand what you're saying.


As Mark Twain said (published in 1875)
"he must have little genius who can't spell a word in more than one
way"
--
cheers,

John B.

On Wednesday, June 3, 2015 at 7:44:19 PM UTC-4, Terry Coombs wrote:
rangerssuck wrote:
On Wednesday, June 3, 2015 at 5:20:45 PM UTC-4, Ed Huntress wrote:
On Wed, 3 Jun 2015 15:30:05 -0500, "Terry Coombs"
wrote:

Ed Huntress wrote:

"Carmelize: the act of sticking one or more fingers into the anus
of a male, possibly butt-raping on a school bus 'did you hear
about the teen who got carmelized at school?'"

And even the L.A. Times makes that mistake sometimes:

"Photos - Step-by-step: How to carmelize onions"

http://www.latimes.com/style/la-fo-s...togallery.html

How many fingers they have to use on an onion? d8-)

Thanks Ed , I needed the laugh . I sometimes get irritated when
someone just has to have the last word ...and the horse was already
dead , so quit with the flogging !

From what I saw, it looked like Ranger and Jon Ball were trying to
get the last word on each other. You were just a foil for Ball to do
his usual tricks.

Been doing some metalworking along with the usual "I'm a farmer
now" stuff . I'll post about that in a little while .

It's time for me to do my metalworking for the day, too. I have to
pop the top on this can of Bud...

Fortunately, on the farming stuff, the 3-1/2 inches of rain we had in
the last 36 hours didn't wash out my tomatoes or peppers. I was
worried but I had forked in enough leaf compost that it really
drained well.

--
Ed Huntress

3 1/2 inches in 36 hours, but it still doesn't make up for the
shortfall we had all spring. We, all the way up north in Bergen
County (all of what, 40 miles from you?) had no significant rain at
all for the better part of a month and a half. We're doing our
tomatoes in containers this year. Our veggie plot is all basil, kale
& arugula. We have a gardening buddy who gets amazing tomato yields,
and we swap greens for 'maters.

So yeah, a bit rainy this week, but an absolutely beautiful day today.

Hope y'all get the rain you need for your veggies , I know we're grateful
for it , especially later in the summer .
I gotta get to town for more onion sets ...
--
Snag

And it's not just a rain situation. The temperature's all over the place, too. Last week we saw 90 degree humid days, like we usually get in August, and I ran the AC. Yesterday, I turned the heat on because it was in the low fifties. By the way, I am absolutely loving the heat pump - wish I had put it in years ago.

On Wednesday, June 3, 2015 at 8:25:04 PM UTC-4, John B. wrote:

As Mark Twain said (published in 1875)
"he must have little genius who can't spell a word in more than one
way"

Mark Twain was friends with one of the socialist Fabian Society leaders; George Bernard Shaw ... so many of the people in this right wing newsgroup might not like to hear the name Mark Twain.

On Thu, 4 Jun 2015 12:03:47 -0700 (PDT), wrote:

On Wednesday, June 3, 2015 at 8:25:04 PM UTC-4, John B. wrote:

As Mark Twain said (published in 1875)
"he must have little genius who can't spell a word in more than one
way"

Mark Twain was friends with one of the socialist Fabian Society leaders; George Bernard Shaw ... so many of the people in this right wing newsgroup might not like to hear the name Mark Twain.


So? He also lost a lot of money investing in a type setting machine.
Does that mean that right wingers don't like to read?

--
cheers,

John B.