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  • DParker's Avatar
    1 Hour Ago
    Herro. If I had a nickel for every time I got that reaction from a pretty young woman......well...I wouldn't have any money or anything. I'm just sayin'.
    4 replies | 36 view(s)
  • DParker's Avatar
    23 Hours Ago
    Come on by. I've got 11 bags of noodles left, and Amazon on speed dial if we need more.
    4 replies | 36 view(s)
  • DParker's Avatar
    1 Day Ago
    Once again the skies have opened up non-stop in this part of the state and have made getting into the woods this weekend a no-go. So, having yesterday (I only work Mon-Thur now) off and knowing that the wife would be doing the Christmas shopping thing bright at early today I decided to tackle a little culinary project I've been wanting to try for some time now: Homemade ramen. No, not that 10/package crap we've all survived on at one point in our broke and misspent youths...but the real, legit Japanese ramen that has become so trendy lately. But don't let that trendiness fool you. Good ramen deserves every bit of its sudden popularity here, and a properly made bowl is the soup of the samurai gods...and is priced accordingly. There are several different styles of ramen, with my personal favorite being Tonkotsu (pork bone broth). It is also the most labor-intensive version, with the broth alone taking a full day of simmering pork bones along with other flavorings like onion, garlic and fresh sliced ginger. In addition to the time and effort, it stinks up the house. Given that and the fact that I would have plenty of other work to do making the Chashu (rolled and marinated pork belly) and Ajitsuke Tamago (marinated soft-boiled egg), rather than try to tackle that much as a 1st effort I decided to take at least one short-cut and use a packaged instant noodle+broth kit that gets surprisingly glowing reviews. My original plan was to use my sous vide cooker for both the eggs and the pork. But after a completely unsuccessful attempt to get it to hold a steady 190F for some reason (which became clear later) I bailed and went with old-fashioned boiling water for exactly 6 minutes and then an ice bath to halt the cooking. After that they were soaked a marinade of water, soy sauce, mirin (a sweet Japanese cooking wine), sake and sugar in the fridge overnight. I then made a similar marinade for the Chashu, but with the addition of sliced green onion, fresh ginger, garlic and leeks. I sliced a 2 lb section from the middle of a 10.75 lb pork belly slab I defrosted the day before, and set the rest aside to be cured for bacon when I was done with everything else. The 2 lb strip was tightly rolled, tied up with butcher's twine, placed into a 1-gallon zip-loc bag, covered in the marinade and then dropped into a 165F bath for 24 hours. The eggs actually turned out very well. Just look at that perfectly runny-yolked bastard. The Chashu was another story. It turned out that the problem I had attempting the eggs should have served as a warning that the thermometer circuitry in my Anova sous vide cooker was finally going wonky on me. But I assumed it was OK when I double-checked it using an external probe thermometer right before I went to bed around midnight. After 12 hours the water was holding at exactly the 165F I had it set at, so I assume everything was OK. But when I got up this morning it seemed like it was too hot when I held my hand over it. Although the Anova display still said 165F, my external thermometer revealed that it had actually climbed all the way to 211.4F. Damned near boiling, and >11F hotter than the Anova is supposed to allow itself to go. So it had flaked out at some point in the AM, and had been sitting at that ridiculously high temp for who knows how long. When I took the rolled belly out I found that it had turned nearly to mush in texture. It tasted great and wasn't dried out (which was what I most feared), but it was impossible to get slices to hold together. This mishap threw me off so much that I completely forgot to re-hydrate the dried wood ear fungus that I bought just for this purpose. Oh well...next bowl. However, the pork and egg toppings, along with some sliced scallions were enough to make for a more than acceptable first effort. I think it's judging me though.
    4 replies | 36 view(s)
  • DParker's Avatar
    3 Days Ago
    With apologies to bluekitty for intruding on his turf.
    18 replies | 186 view(s)
  • DParker's Avatar
    3 Days Ago
    I'm not familiar with a commercial market for hunted pork, but I know there is for trapped pigs. http://www.frontierreserve.com/wild-boar/ There are several others as well.
    18 replies | 186 view(s)
  • DParker's Avatar
    4 Days Ago
    We're all born with one. Some just use it more than others.
    24 replies | 522 view(s)
  • DParker's Avatar
    4 Days Ago
    That part in red does not compute. Henceforth I shall call you "Jeeves".
    35 replies | 288 view(s)
  • DParker's Avatar
    4 Days Ago
    If I bring my favorite brown liquor the odds are that's going to be the only thing that gets killed. Edit: On the other hand...you're far close to Kentucky than I am. This idea may have unanticipated merit. Let me ponder it a bit.
    35 replies | 288 view(s)
  • DParker's Avatar
    4 Days Ago
    It's the 85th anniversary of the ratification of Amendment XXI to the U.S. Constitution, and the repeal of Prohibition. All non-essential services and businesses should be closed in observance. Who's with me?!
    1 replies | 21 view(s)
  • DParker's Avatar
    4 Days Ago
    I've had my cart for 8 years now, but only get to use it about once every 2 years. Want to trade problems? :-)
    35 replies | 288 view(s)
  • DParker's Avatar
    5 Days Ago
    Damned good season for you, Jon. I haven't even seen 3 deer yet, let alone bagged them. And...that looks like the same Boyd's stock (their "Featherweight Thumbhole") that I have on my Savage 111. I agree, it's a very comfortable and easy-to-hold-steady stock.
    24 replies | 522 view(s)
  • DParker's Avatar
    1 Week Ago
    That reminds me of the time I tripped and fell while hiking in the Superstition Mountains in AZ with my family in 1970 and rolled through a patch of jumping cholla cactus. The resulting half hour session with a pair of pliars is something that I'll surely never forget.
    35 replies | 288 view(s)
  • DParker's Avatar
    1 Week Ago
    2-foot Tall Squirrel Spotted in N. Carolina Go get 'im Swamp Thing. I'll have Chuck Testa standing by.
    1 replies | 34 view(s)
  • DParker's Avatar
    1 Week Ago
    I have one of those. He's 26 years old, healthy and strong. Congrats on the outstanding buck there Mr. Peck, as well as surviving the retrieval.
    35 replies | 288 view(s)
  • DParker's Avatar
    1 Week Ago
    DParker replied to a thread The fungus among us in Podunk Corner
    That looks kinda' like a tree-dwelling porcupine that uses really good conditioner.
    6 replies | 55 view(s)
  • DParker's Avatar
    1 Week Ago
    Same as worms.
    11 replies | 98 view(s)
  • DParker's Avatar
    1 Week Ago
    Flo is always in a good mood.
    11 replies | 98 view(s)
  • DParker's Avatar
    1 Week Ago
    Ouch! Did you at least get a personal visit from Flo?
    11 replies | 98 view(s)
  • DParker's Avatar
    2 Weeks Ago
    DParker replied to a thread The fungus among us in Podunk Corner
    The grout between shower tiles usually makes for pretty good hunting grounds too.
    6 replies | 55 view(s)
  • DParker's Avatar
    2 Weeks Ago
    I'm often struck by some of the interesting mushrooms and other fungi I encounter in the woods. This is by no means the biggest, prettiest or most unusual that I've seen...but it's the first one I've bothered to take a photo of. Over 1 ft across, growing on the ground and looking like a blooming flower: What say y'all snap pics of the next interesting looking fungal critter(s) you come across and post it/them here.
    6 replies | 55 view(s)
  • DParker's Avatar
    2 Weeks Ago
    Make sure there's plenty of dangling tongue.
    11 replies | 98 view(s)
  • DParker's Avatar
    2 Weeks Ago
    Yeah, I'd be nuts not to.
    1015 replies | 50547 view(s)
  • DParker's Avatar
    2 Weeks Ago
    I don't know about all that, but I'm definitely having a glass of scotch when I get home: Police: Man detoxing from alcohol cuts off own genitals
    1015 replies | 50547 view(s)
  • DParker's Avatar
    2 Weeks Ago
    While it certainly would have been much better if they'd taken the opportunity to actually educate their average window-licking reader on the difference between an M16 and the AR-15s they so habitually mischaracterize as "assault rifles/weapons/whatevers", I'm prepared to at least give them some credit for identifying the weapon and using the terminology correctly in this case.
    5 replies | 187 view(s)
  • DParker's Avatar
    2 Weeks Ago
    Well, I'm pretty sure that unless it's got some solid gold parts, what he has (and was temporarily relieved of) is an actual pre-'86 M-16 complete with happy switch (not to mention the suppressor). The price tag comes from the rarity of such select-fire weaponry relative to their demand, not the aggregate cost of their parts. I concur that he's an idiot though...for obvious reasons.
    5 replies | 187 view(s)
  • DParker's Avatar
    3 Weeks Ago
    DParker started a thread Rip Roy Clark in Podunk Corner
    He might still be grinnin', but unfortunately for us he is no longer pickin'. Roy Clark, country music legend and 'Hee Haw' star, dead at 85
    1 replies | 83 view(s)
  • DParker's Avatar
    3 Weeks Ago
    #ibelieveher
    1015 replies | 50547 view(s)
  • DParker's Avatar
    4 Weeks Ago
    Uh...the sgt was unarmed, as were all 5 of the other off-duty cops. https://www.nbcnews.com/news/amp/ncna933831
    415 replies | 14816 view(s)
  • DParker's Avatar
    1015 replies | 50547 view(s)
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About DParker

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57
About DParker
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TX, where the chili has no beans

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Don't go ninja-in' nobody don't need ninja-in'.
- Diemon Dave

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