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Occupation:Pachedermy Taxadermy
Number of Posts:8643
Registered on:7/5/2009
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Yep. It's a decent hack.

I've also adapted it for cheese steaks & carne asada.

Makes a decent sandwich and excellent tacos.

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Pimanyoli’s
in my top five. Up there with Olive Garden, Chili's, Applebee's, & Ruby Tuesday's.
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Outward racism is so uncommon in America that it needs to be manufactured.
Damn... if that ain't the truth!

re: Meat Grinder Recommendations

Posted by BigDropper on 5/19/26 at 5:40 pm to
A 0.5 HP grinder will be more than sufficient for the type of work you’ll be using it for.
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Why do people walk/jog in the street instead of the sidewalk?
sideways have expansion joints that affect a runners natural gait.
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people in my area, NOLA & Metairie, seem to think it’s a better idea to walk and jog in the middle of the street.
horrible people
Looks like the SheiKra or Griffon at Busch Gardens in Tampa and Williamsburg, respectively, just taller.
Team homeowner.
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can you not walk on the grass, please
she made a respectful request, he showed no respect towards her request and responded like a toddler.
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Mack voiced outrage at the possibility that Lyles — who is Black could be temporarily succeeded by someone who is White.
racist bigot

re: Surprised it took this long...

Posted by BigDropper on 5/17/26 at 10:55 am to
HS Prom & Graduation are the most significant milestones because marriage and college graduation are expected.
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they’ve always looked like shite
well, now they're full of it!
Life is too fleeting to trouble oneself with the pleasures of another man’s table, for what nourishes one soul may seem bitter to another.

re: Pizza Dough

Posted by BigDropper on 5/15/26 at 8:36 am to
What??? No pre-ferment?
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Time for roofing nails?
caltrops would be more effective!

re: Pork Loin Cook Help

Posted by BigDropper on 5/13/26 at 9:47 am to
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souse vide
I would recommend sous vide instead.
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Anyone got any thoughts here?
Pork is the perfect protien for sous vide cooking because it allows for safe, low-temperature cooking that ensures tender, juicy results while eliminating the dryness typical of traditional methods. I would recommend breaking the each 9-pound loin into two 4.5 pound or three, 3-pound loins to make it easier to handle when finishing on the grill. You probably already have your seasonings/ flavor profile picked out, so I'll skip ahead to the method.

Cooked submerged at 140°F for 5-7 hours. I'd shoot for an internal temperature between 140°F-145°F for people who are nervous about pink pork.

Then remove from the bag, pat dry, and sear on the grill just until browned. You’ll want your grill between 500°F and 700°F. The goal is to develop color and crust without additional cooking.

re: Pork Loin Cook Help

Posted by BigDropper on 5/13/26 at 9:27 am to
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For one thing, it kills the trich
Unnecessarry, no longer a significant problem in commercial U.S. pork due to modern farming