50+ thread

Done

 

Best i can tell weve got @10inches and still snowing. wind is whipping and 26*. forecast was 1 to 2 inches. guess we missed that one!! lots of work tommorow to do!funny it changes every 3 hours. 1 to 2,3 to6,6to8,now8to12+.

 

Looks like mayo

 

Here too....but I don’t care for mayo either way.

 

Damn i wish you would switch your avatar back. its messin with peoples head

 

A few days ago that crap was predicted to hit here.

It looks fine on your porch.

 

Huh?

 

i cant smart off to you cause i think its a lady, Weesa! crap now she has my Avitar.come on!!and you do too!! thats way out of my league on computer skills.

 

And that's why I don't check the weather anymore. Precipitation here is a commodity and it's the desert. With all the science and computers and indicators and models and other technology you'd think these people could tell me if it's going to rain or not with some measure of accuracy. The only time they are halfway accurate is when it's actually raining. Yet we just had about an inch of rain (which is about 1/6th of what we get a year) and they couldn't get that right. I swore them off a couple months ago. They're as full of shit as mainstream media of either flavor.

 

I think the main point is that real Mayo is always better than the artificial dog barf. Goes for pretty much all food. At least to me.



Sun came out and warmed up nicely today. Broke one of the shovels out on the deck. Because bacon I'm sure the dog helping me by attacking the shovel like he always does had nothing to do with it

 

In high school i cooked under an exective chef and we made homemade mayo. no comparision. he wanted to send me to culinary school but i was too wild, dang wish i knew then what i do now.

 

From 1925 to 1967 it was illegal to sell margarine in Wisconsin.

 

I didn't add real mayo, I doubt most people have ever tried it.

And I have relatives in the business, better you didn't go that way.

 

yea i understand that!! i was 16,17 and it was my first job, washin dishes. his souse didnt show up on a busy nite and he hollered for me to help him. he did the mains and i pulled em and preped em and plated the sides.handed me a wad of cash at end of nite and i was his new assistant!! i still love to cook and its one of the only things that relaxes me. but yea its a rough business!!

 

I have my grandmother's mustard recipe. It comes out more like custard than that squeeze bottle babyshit they sell in the stores. If you've ever had something like the Boar's Head hot mustard, it's almost similar to that. It's a vinegar base. Last time I had it was when I was a teen when my aunt made it. But one of these days I'll whip up a batch. Only problem is everyone who's made it is no longer with us so if I screw it up I don't have a coach

 

....and you DO make some of the best deer bologna in the valley!

 

id like that recipe if you can share itBoars Head is what i use!