Tab Content
  • DParker's Avatar
    3 Hours Ago
    DParker replied to a thread What ya doin' in Podunk Corner
    Damn, that sounds like a lot of work. Just reading about it makes me want to take a nap. Come to think of it, pretty much everything makes me want take a nap anymore. Anyway....that looks really good. You going to march on Atlanta now?
    5 replies | 24 view(s)
  • DParker's Avatar
    3 Hours Ago
    DParker replied to a thread Friday music vids in Podunk Corner
    988 replies | 71206 view(s)
  • DParker's Avatar
    2 Days Ago
    TL;DR
    253 replies | 12636 view(s)
  • DParker's Avatar
    2 Days Ago
    That would be pretty dumb. But what I can see as reasonable is saying that if it DOES take the abuse and still keeps working then you can say, "Well, if it survives those extreme conditions then it should be reliable under normal ones."
    253 replies | 12636 view(s)
  • DParker's Avatar
    3 Days Ago
    Only my mother loves my roux But she could be jivin' too
    253 replies | 12636 view(s)
  • DParker's Avatar
    3 Days Ago
    ...they prove you to be spectacularly wrong. House Democrats craft and submit a bill calling for the abolishment of ICE. House Republican leadership says, "OK, let's put your bill to a vote." The Democrats who submitted the bill, having had their bluff called, respond by declaring that actually voting on the legislation THEY proposed is a stunt indicating that it's not being taken seriously, so in protest they will vote "no" on their own bill. And how do leftist .mouthpieces like Vox.com characterize this incident of Dem faces being covered in egg? By declaring that the Dem's rejection of their own bill is a brilliant call of a Republican bluff. https://www.vox.com/platform/amp/2018/7/12/17565862/house-republicans-democrats-immigration-vote-abolish-ice-bill-mark-pocan So here's Vox's characterization of things: Dems, among themselves: "We're hold 7-2 off-suit on a flop of A-A-K. Let's make a move." Dems: "We raise to 3x the pot." Reps: "Alright, let's what you've got. We raise all-in." Dems: "Ha! You fell into our trap! We fold." Vox commentator, as the Reps are scooping up chips: "That was a brilliant play by the Dems. They really showed those Republican amateurs how to play poker!"
    2 replies | 28 view(s)
  • DParker's Avatar
    3 Days Ago
    Be careful, and remember the sage words of Jim Croce: You don't tug on Superman's cape. You don't spit into the wind. You don't pull the mask of the old Lone Ranger. And you don't mess around with the Viscount Slim.
    253 replies | 12636 view(s)
  • DParker's Avatar
    3 Days Ago
    You could do a duet with the guy, the Viscount "Slim" (a statue we passed in London):
    253 replies | 12636 view(s)
  • DParker's Avatar
    3 Days Ago
    LOL! +3.1415926
    253 replies | 12636 view(s)
  • DParker's Avatar
    3 Days Ago
    "Blind Swamp Fox" would make a cool blues name.
    253 replies | 12636 view(s)
  • DParker's Avatar
    5 Days Ago
    What a maroon.
    253 replies | 12636 view(s)
  • DParker's Avatar
    5 Days Ago
    Was that when he shrugged?
    253 replies | 12636 view(s)
  • DParker's Avatar
    6 Days Ago
    No problem. I already had that on-hand from when I was teaching a co-worker how to do it. No, it's also cooked (usually boiled though). Other than that, the difference between corned beef and pastrami is the added dry rub and smoking steps.
    105 replies | 1823 view(s)
  • DParker's Avatar
    6 Days Ago
    Then I shall oblige. This method uses sous vide for the cooking phase followed by 3-4 hours in a smoker. To replace that you have a couple of options. First, you can just go straight into the smoker for however long it takes you to get to an internal temp of 200F. The second, more traditional route is to smoke to an internal temp of 150F and then steam to an internal temp of 200F. 1) Trim the external fat on your brisket so that a layer about 1/8" thick remains. If you're doing a whole brisket you might want to cut it in half for easier handling and so that it will fit inside large zip-loc bags. The one I just did was a 12 lb flat cut in half so it would fit in two 2-gallon bags. 2) I use a basic equilibrium dry cure targeting 2.5% salt by weight (you can tweak that up or down .5% to suit your own tastes) with some black pepper and pre-mixed pickling spice added. Since it's an equiibrium cure you need to measure the salt and sugar by weight rather than volume. For each 5 lbs of meat: 51.4 g (1.8 oz) Kosher Salt 22.7 g (0.8 oz) Brown Sugar 5.66 g (0.2 oz) Cure #1 (1 tsp if you don't have a scale that precise) cup Coarse Ground Black Pepper 2 Tbsp Pickling Spice 3) Place each cut of brisket inside zip-loc bag(s). Pour in the cure mixture, seal the bag and shake/turn the bag to coat the entire outside surface of the meat. Open each bag just a bit so that you can squeeze out as much air as you can and then zip them shut again. 4) Place the meat in the fridge for 1 day for each 1/2" of meat at the thickest part, turning over once every day to distribute the cure in the moisture that will begin to be drawn from the meat. If you have multiple bags it's OK to stack them on top of each other if need be due to shelf space constraints. Also, if you need to leave the meat in the cure for a few extra days because you're unable to get to it for whatever reason, that's fine too. You won't over-cure it. 5) At the end of the curing period take the meat out of the bag(s) and rinse thoroughly with cold water to remove all of the spices from the surface. You now have corned beef. 6) Seal brisket in a plastic bag (either vacuum or freezer zip-loc) and sous vide at 155F for 24-36 hours. 7) Remove from sous vide bath and plastic bag. 8) Cover the meat evenly with a coating of dry rub. For my 12 lbs of brisket (less a little moisture loss) I'll be using the following: 1/8 cup kosher salt 1/4 cup smoked paprika 3 Tbsp whole black pepper corns, coarsly ground 2 Tbsp whole coriander seeds, coarsly ground 1 Tbsp ground white pepper 1 Tbsp garlic powder Of course you can tweak that however you like, but I find that it works quite well. 9) Put the meat into a smoker for 3-4 hours at ~225-300F. I use wood pellets that are a blend of multiple hardwoods, but pecan chips/chunks also work very well.
    105 replies | 1823 view(s)
  • DParker's Avatar
    1 Week Ago
    I smoked a ~5 lb (after trimming) brisket point yesterday (the 12 lb flat went into the fridge and is being cured into pastrami). It was no haggis, but it turned out well.
    105 replies | 1823 view(s)
  • DParker's Avatar
    1 Week Ago
    How high up in the tree was your stand?
    253 replies | 12636 view(s)
  • DParker's Avatar
    1 Week Ago
    Was it over when the Germans bombed Pearl Harbor? Don't know much about history. Don't know much biology. Don't know much about a science book. Don't know much about the French I took. Don't know much about geography. Don't know much trigonometry. Don't know much about algebra. Don't know what a slide rule is for.
    253 replies | 12636 view(s)
  • DParker's Avatar
    1 Week Ago
    DParker replied to a thread And so it begins in Podunk Corner
    You need to sharpen your knife.
    185 replies | 1910 view(s)
  • DParker's Avatar
    1 Week Ago
    DParker replied to a thread And so it begins in Podunk Corner
    - Sheep's pluck (heart, liver and lungs), finely minced. - Minced onion. - Oatmeal. - Suet (usually beef today, but lamb originally). - Stock (again, usually beef now, but more likely lamb back in the day). - A variety of herbs and spices (salt, black pepper, nutmeg, etc).
    185 replies | 1910 view(s)
  • DParker's Avatar
    1 Week Ago
    DParker replied to a thread And so it begins in Podunk Corner
    By itself it's kind of like a really dense spiced meatloaf with a slightly gamey flavor, but not unpleasantly so. The oats lend a somewhat "crunchy" texture that we both really liked (I put that in quotes because they're not hard, but have that popping feel to them that you'd expect from cooked whole oats). But it works best when it's combined in a single bite with some of the potatoes and turnips, and the whole lot covered in the whisky sauce (which is a sort of light gravy). It really is delicious.
    185 replies | 1910 view(s)
  • DParker's Avatar
    1 Week Ago
    The Penultimate Mohican?
    6 replies | 84 view(s)
  • DParker's Avatar
    1 Week Ago
    DParker replied to a thread And so it begins in Podunk Corner
    That'd be helpful. Just be sure to not waste any money on shipping by weighing it down with dry ice.
    185 replies | 1910 view(s)
  • DParker's Avatar
    1 Week Ago
    Rest of Kentucky's Barton 1792 distillery collapses That's ~18,000 barrels of bourbon. I think a moment of silence is in order.
    0 replies | 17 view(s)
  • DParker's Avatar
    1 Week Ago
    DParker replied to a thread And so it begins in Podunk Corner
    Honestly...the 2 nicest things about being home are air conditioning and a bathroom large enough to dance a jig in as opposed to one so small I need to stop outside to change my mind.
    185 replies | 1910 view(s)
  • DParker's Avatar
    1 Week Ago
    DParker replied to a thread And so it begins in Podunk Corner
    What really sucks is that I know the wife and I will be Jonesing for some more haggis by next week, and we won't be able to get any. So I'm already starting to ponder the possibility of a venison-based version, provided I can kill another deer this season AND salvage the lungs. EDIT: Unsurprisingly, a quick Google on the subject reveals that many others have already beaten me to that idea.
    185 replies | 1910 view(s)
  • DParker's Avatar
    1 Week Ago
    Well, Texas, so...I think that pretty much covers things from my end.
    6 replies | 84 view(s)
  • DParker's Avatar
    1 Week Ago
    DParker replied to a thread And so it begins in Podunk Corner
    No...but they do welcome you with a Full Irish Breakfast, which is almost as good. That's 2 fried eggs, 2 rashers of bacon (made from pork loin rather than belly), 3 pork sausage links, a patty of white pudding, a patty of black pudding, mushrooms, baked beans (because the eggs don't give you enough gas on their own), fried tomato (not visible in that pic), and bit of potato similar to hash browns and some toasted brown bread. After the first one I had (on the day we arrived) I uttered words I never thought I'd hear myself say: "Too...much...meat." The Scots and English have their own versions, which are just slight variations on that theme. All are delicious, but make you want to take a nap afterwards.
    185 replies | 1910 view(s)
  • DParker's Avatar
    1 Week Ago
    DParker replied to a thread And so it begins in Podunk Corner
    Jet lag sucks. I feel like Sheriff Bart after 15 schnitzengruben.
    185 replies | 1910 view(s)
  • DParker's Avatar
    1 Week Ago
    DParker replied to a thread And so it begins in Podunk Corner
    That perfectly sums up the TSA and U.S. Customs experience.
    185 replies | 1910 view(s)
  • DParker's Avatar
    1 Week Ago
    DParker replied to a thread And so it begins in Podunk Corner
    I wonder how good Jane Seymour looks after a 5 hour layover in Atlanta following a 9 hour flight from Heathrow. Probably amazing.
    185 replies | 1910 view(s)
More Activity
About DParker

Basic Information

Age
57
About DParker
Location:
TX, where the chili has no beans

Signature


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

Statistics


Total Posts
Total Posts
6,220
Posts Per Day
3.17
General Information
Last Activity
2 Hours Ago
Join Date
03-03-2013
Referrals
0