Steve in Mass

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About Steve in Mass

  • Rank
    Way too many!
  • Birthday 01/23/1960

Converted

  • Interests (Hobbies, favorite activities, etc.):
    Cooking, Gardening, Fishing
  • What I do for a living:
    Facilities Engineer

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  • Gender
    Male
  • Location
    Foxborough, Ma

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  1. Any current word on them opening this soon. Last I knew it was closed due to winter kill, and they HOPED to open it by 6/15. But I just did a search and couldn't find any new updates, latest I could find was from February, which is way old news. Am hoping I will be able to keep a few the second week I am down.
  2. This....... But if you are familiar enough with the canal (I am not), there are a select few places you can get out of this that, of course, vary with wind direction. But if I see a forecast for strong crosswinds, I stay away that day. Ironically, I find that the same on the beach, although a bit easier to deal with.
  3. That was a bust out one.....
  4. If the "siphoning fill valve" is the culprit, where is it siphoning to? You said the overflow above and all I know is that that also goes into the bowl, just like the leaking flapper, no? And if that is the case.won't the color end up in the bowl either way?
  5. I have already done this. And if the chain is too long, then the flapper doesn't open all the way before the lever on the flush handle hits the tank cover. In the down position, the chain is slack but not too slack.
  6. funny, mine has been doing the same thing lately. Replaced the flapper, but is still happening. And no, the level is not too high such that it is going down the overflow tube. I think what is happening is that since the "ball" part of the flapper is hollow, if you get a "short" flush, there is an air bubble under the flapper that does not escape, and it gives just enough buoyancy for the flapper to become just very slightly unseated. I have observed the bubble escaping and have noticed if I hold the handle down for another second or two, it does not do the refilling thing. I noticed in Home depot the other day that they have an "adjustable" flapper such that you can adjust the "weight" of it for just that purpose. I may pick one up today, at it is annoying (and a waste of water.)
  7. I've been there, in another life...........
  8. Under cook them and then finish before eating. Striper53 (man, I miss Paul ) and I traveled from MA to a Food Fling in NJ one year a long time ago. Paul always made awesome ribs , in fact came up with the name Smokey Bones for a food truck he wanted to get before the chain stole the name. Anyway, he smoked them per usual but left them about an hour or so under-done. We heated them up two days later (he smoked Thursday, we traveled Friday, and ate Saturday Afternoon), and they were the hit of the Fling and were gone in mere minutes..........fortunately, he and I had first dibs as we were the ones standing over them at the Fling grill...... .
  9. Okay, let me at least get the chicken in as I don't know when Jim needs to start shopping and cooking. For the grill, I do chicken 3 different way. Actually, chicken two ways, and then Cornish Hens a third way, but hens are chickens anyway and the method will work for them. Monday I plan on doing chicken on the grill. I have a large broiler/smaller roaster. One half of that will become a boneless/skinless breast and a boneless/skinless thigh. The drumstick and the wing from that side goes with the other half later. I take those boneless pieces, pierce them all over, and then drop them in a marinade. It is generally fresh crushed garlic, garlic powder, onion powder, thyme, and then if you want fresh or dried dill or other herb, whatever, some what's this here sauce, some soy sauce, some Tabasco, some white wine, and some olive oil. You could throw prepared mustard in there if you want, or mustard powder. The pieces get coated and allowed to marinate anywhere from and hour to 4 hours, depending on what the timing for cooking is. The other half, That stays skin on and bone in. The back bone a some of the rib cage is removed, and then the leg/thigh quarter separated from the breast/wing quarter. I stab those pieces a bit, and then do a DRY marinade that I mentioned above....actually a rub. And that is whatever. That I may do the day before, but even an hour or two before hand is fine. The bone in parts go on the grill low and slow, indirect heat, for I dunno, an hour, turning every so often. Once I am confident that I am in the 150 range in most parts, I put it over direct heat and sort of sear it off for 10-15 minutes,. You can brush with BBQ sauce at this point if you want. Meantime, the marinaded boneless pieces go over direct heat for about 15 minutes a side (depending on size and thickness). Like the London Broil, I will baste with the leftover marinade, but here it is especially important to cut that out at least a few minutes before the product is done, cause raw chicken marinade is worse than raw beef marinade. But again, s long as the surface sees heat long enough, no worries. I bring the boneless parts to about 165. The third method which I mostly use only for the game hens is to butterfly the hens, pierce all over both sides, and marinade them in the same marinade as above (perhaps a bit more hot sauce for the hens, don't know why). Let them marinade anywhere from 1 to 4-5-6 hours. Remove from the marinade, and in this case I use use paper towels to dry off the skin, as wet skin on the grill stays soggy unless you over cook the chicken. Once I get them dry, I sprinkle with salt and garlic powder, and they go on the grill, skin side up, over indirect heat for about 30-45 minutes, then over direct heat, perhaps flipping, until the skin is crisp and you have that magical 160-165. That should get you thru the weekend with some ideas to draw from and do what you decide to. Have a few more things to add, such as the dreaded MSG thing, but that will have to wait.
  10. And anyway, I laso noticed they are speaking of pre-done (as opposed to doing it at home, like you SHOULD do anyway), just like the higher risk with factory produced burgers and ground beef.
  11. Yeah yeah, yeah. Way too overblown. 95% of e-coli sickness comes from prepackaged ground beef and burgers. I have done this for 35+ years, and never once had an issue. Everyone is just way too alarmist these days (not saying your are, but the reports are.)
  12. I may have been there very many years ago, as there was one year that we stayed right in Crisfield. But that had to be at least 15-18 years ago. Got 4 more at the Supermarket today, same price $4, a bit bigger, jimmies and they had literally just come off the truck. The guy at the counter pulled them out of the box, and we tried to find a tag of origin, just out of curiosity, but no dice. The Ad says "Maryland" but that could mean they were just packed in Crisfield and come from elsewhere. But no matter, they look beautiful.
  13. Thanks Mike..... Actually, main reason I want it is for preparing pork belly via a video I think maybe even you posted here. It calls for piecing the fat cap intensely, perhaps even with that tool. I will have to go back and find the thread and the video.
  14. Read: NOT a zombie.............
  15. He is all set now to make chicken fried steak from top round slices..... (Not that there is anything wrong with that, every so often..... )