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Old 10-26-2011, 11:50 AM   #39601
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yea it does!
i was thinking if i crocked it, i would toss in some mushrooms and a little beef broth, and then server it over egg noodles or potaters.
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Old 10-26-2011, 11:59 AM   #39602
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Hell, you could probally serve on a roll with some cheese and it would be delish.
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Old 10-26-2011, 01:21 PM   #39603
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Originally Posted by jpalamar View Post
Beef stroganoff in a crock pot always hits the spot. Some mushroom and onion along with some egg noodles when its almost done.
do want.
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Old 10-26-2011, 01:23 PM   #39604
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Originally Posted by jpalamar View Post
Hell, you could probally serve on a roll with some cheese and it would be delish.
on a roll wit some cheese mmmmm....
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Old 10-26-2011, 01:23 PM   #39605
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do want.
Come up one weekend. I'll chef the **** out of something.
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Old 10-26-2011, 04:03 PM   #39606
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i think i need a snow blower this year.
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Old 10-26-2011, 04:31 PM   #39607
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Making a pork roast for dinner that has been seasoned with garlic herbs. MMM can't wait.
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Old 10-26-2011, 04:42 PM   #39608
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im going somewhere downtown for dinner tonight with a friend. Cant wait. Last time we went to Miga (korean bbq restaurant on 15th st) and the time before that we went to Zavino.
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Old 10-26-2011, 06:01 PM   #39609
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i think i need a snow blower this year.
My neighbor GAVE me his old one because he's getting a new one this year. That man deserves some cookies!
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Old 10-26-2011, 06:14 PM   #39610
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mmmm, pigs in a blanket. yum
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Old 10-26-2011, 10:09 PM   #39611
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i think i need a snow blower this year.
I got 1 after the big storms last year...
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Old 10-27-2011, 01:26 PM   #39612
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http://chzgifs.files.wordpress.com/2...g-practice.gif

This is getting me through my day..

EDIT: Link was broked..
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Old 10-27-2011, 02:11 PM   #39613
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I got 1 after the big storms last year...
found one on craigslist and just picked it up at lunch.
9hp 29" craftsman now watch, it won't snow.
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Old 10-27-2011, 02:29 PM   #39614
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So this song is awesome:
(language NSFW)

Rubberbandits - Horse Outside
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Old 10-27-2011, 02:32 PM   #39615
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found one on craigslist and just picked it up at lunch.
9hp 29" craftsman now watch, it won't snow.
Best advise I can give you... get a few extra pins for it. There are sheering pins that can break if you hit a patch of ice(the pin breaks so you don't kill expensive stuff). Nothing worse then not being able to finish over a $1 part.

I'm very perticular about my seasonal stuff. Drain the carb completely after each use and store with a full tank so water can't accomulate and maybe some stabilizer, ect. I'll probally never have a no start which makes me happy.

Oh, what temp and how long did you say to bake the wings at? Also any special prep I need to do? I plan on baking the last of the wings tonight.

Last edited by jpalamar; 10-27-2011 at 02:37 PM.
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Old 10-27-2011, 02:39 PM   #39616
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Quote:
Originally Posted by jpalamar View Post
Best advise I can give you... get a few extra pins for it. There are sheering pins that can break if you hit a patch of ice(the pin breaks so you don't kill expensive stuff). Nothing worse then not being able to finish over a $1 part.

I'm very perticular about my seasonal stuff. Drain the carb completely after each use and store with a full tank so water can't accomulate and maybe some stabilizer, ect. I'll probally never have a no start which makes me happy.

Oh, what temp did you say to bake the wings at? Also any special prep I need to do? I plan on baking the last of the wings tonight.
thanks for the tip on the sheering pins i will pick some up. I've always heard mixed views on storing equipment with or without gas. In the past i would drain the tank completely and store it empty? storing it full would be better?

as for the wings (i like my wings crispy which in turn means over cooked a bit):
I bake them at like 440 skin side up till they are golden, then flip and lower the heat to 350 or so and continue to bake for 15-20 until that side is golden, then i usually flip back over (skin side up) for a few minutes, just to crispen the skin on the wings again. (it sometimes gets a little soggy sitting in the fat)

for prep i just dry rub them with some old bay.
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Old 10-27-2011, 02:47 PM   #39617
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thanks for the tip on the sheering pins i will pick some up. I've always heard mixed views on storing equipment with or without gas. In the past i would drain the tank completely and store it empty? storing it full would be better?

as for the wings (i like my wings crispy which in turn means over cooked a bit):
I bake them at like 440 skin side up till they are golden, then flip and lower the heat to 350 or so and continue to bake for 15-20 until that side is golden, then i usually flip back over (skin side up) for a few minutes, just to crispen the skin on the wings again. (it sometimes gets a little soggy sitting in the fat)

for prep i just dry rub them with some old bay.
I'm not sure what the best way to store thing is... but I've always had great luck with everything by leaving a full tank, some stablilizer. My theory is if its full, water won't accumulate and stabilizer is always good to have. Most blowers I've seen have a switch to cut the fuel off. While running flip the switch and let it run till it stalls. That should drain the carb really well. Between lawnmowers, snowblowers, ect... I've never had something not start the next season.

Thanks for the wings tip, I'm getting excited to try it. I like my crunchy too.
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Old 10-27-2011, 03:15 PM   #39618
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gotcha, i'll give it a try.

yea i've been really happy with the baked wings, I prefer them over grilled unless i plan on doing a sauce then i like grilling them better.
gonna grill up a the beef loin either tonight or tomorrow, it's marinating now.
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Old 10-27-2011, 03:24 PM   #39619
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I'm going to sauce mine, but I think right before they are done I'll put the sauce on and then broil for a few minutes to get the sauce to caramelize nicely while still letting the skin cook.

I've seen grill type grates you can put in cookie sheets to keep the food out of the fat while it cooks. It probally works really good for getting them crunchy... but you probally lose some flavor for not cooking in the fat/juices.

Last edited by jpalamar; 10-27-2011 at 03:27 PM.
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Old 10-27-2011, 03:56 PM   #39620
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FYI... Joe's Crab Shack in KOP opened this week.
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