Jibbajabba

So this is what I want to do:

I want to give my parents a Christmas present. I want a digital frame that displays a rotating series of short videos. I want these videos to be AI videos made from old family pictures, bringing the old photos to life. (Think Harry Potter style picture album).

1. What service (I don’t mind paying) should I look for to make 8-10 second clips of about 20-50 pictures.

2. All I have ever bought is cheesy digital frames. Is there a digital frame that is a respectable price point that is nicer?

Any help to point me in the right direction would be greatly appreciated.

1. Juneau’s - marksville
2. Mr Ts- Elton
3. Best stop
4. Johnsons boucaniere
5. Nunus

Those five can be placed in any order and I will be ok with it. Billy’s does not belong on the list anymore. Their stuff has too much grissle.

Honorable mention
- kartchners
- dons

Alternatively, if he already smokes cigars, you could buy a nice lighter. They are kind of expensive if you get nice ones.

I have this one and I love it.

Most guys won’t spend that kind of money on a lighter so gifting it is perfect.

quote:

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Just curious, I thought Kamado cookers could smoke for 12 hours unattended. If that’s true why the desire for a pellet grill?

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That’s not true.

I love my Kamado but I don’t trust it enough to leave it unattended more than an hour or so.

Don’t get me wrong, I have smoked for 12 hours with it and it puts out a great product. I just want something that I can throw a brisket in at 8pm and have it for lunch the next day while I get a good nights sleep. I want something that I can set some ribs on after work and then go to dance or soccer practice with my kids and come back with no concerned that I had a flame go out of control.

I got a couple of big gift cards to Academy for Xmas. I really want a pellet smoker. The Pit Boss 1250 and the 1600 are in stock at my local academy. I already have a Kamado for grilling. I just want a pellet smoker for long unattended cooks. I have heard lots of pros and cons for pit boss and Trager.

Is there any reason I don’t want to buy a Pit Boss?

So if someone came to South Louisiana and wanted to bring back a gift basket of our food/groceries, I could easily make one.

*community coffee
*jack millers bbq sauce
*slap ya momma
*crystal hot sauce
Etc

I am visiting Central Georgia for Xmas. Is there anything regional that I could bring back that is sold somewhat exclusively in this part of the world?

I have several shun and wusthof knives. I am a home cook, not a professional chef. I have a whetstone and have used different “gimmicky” sharpeners. I have found the following.

1. For the average home use, I don’t need scary sharp. Very sharp will do just fine.

2. Those fancy sharpening rigs always take forever to sharpen 8 or 9 knives at one time and they are a pain in the arse to pull out for just one knife.

3. My go to is a pull through sharpener from Amazon. If I was using it daily, sure, it would eat my knives away. I use it about once a month per knife. It takes 20 seconds and keeps my knives as sharp as I need them to be.

So I have come into possession of some ribeyes that once I cut them into steaks, I noticed that they are a lower quality than I usually get. I am a salt and garlic only guy for my steaks but I am willing to go off the beaten trail with these due to their lack of marbling.

1. I bought a bottle of Lowry’s steak and chop marinade. Anyone ever use this? If so, how do you use it. Overnight soak? Rinse before cooking? I’ve never used a marinade on a steak before.

2. Turn the steaks into Philly cheese steaks perhaps? I have a can of white cheese that I was going to use for nacho night. Do y’all think that I could slice the meat, season it, toss it in a little hot butter with peppers and then mix with nacho cheese before making sandwiches?

3. Should I do kabobs?

4. Any other ideas to use a ribeye in a way other than straight grilled?

This thread has a lot of folks saying great northerns for their white beans. Am I the only coonass that uses navy beans?

Also, I almost word for word use the same recipe for my white beans that I do for my red beans. I cook down bacon, smother veggies, then simmer beans in seasoned chicken broth with Tasso or sausage.

I want the recipe to that shwarma marinade. For real. Those kabobs look like they are on point!