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About shb

  • Rank
    1,000 Post Club!


  • About Me:
    genera purpose fishaholic
  • Interests (Hobbies, favorite activities, etc.):
    outdoor adventure
  • What I do for a living:
    Anything to support the fishing habit

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  1. Catching an adult striped bass in traditional SOL land is on my list if things to experience. Is fall the best time? Spring? Preferably on a fly rod. Are there any flings that coincide with good fishing times?
  2. Very tasty,
  3. He jerked back like she had a cattle prod. She must taste yucky.
  4. It looks like she's dragging a giant stuffed pink flamingo around.
  5. You need some good horseradish in there.
  6. Wait......I suppose you're gonna tell me swordfish is white trash food. Basura Blanca
  7. Ethiopian kids would trade their mom for a turkey bacon wrapped turkey meatloaf.
  8. History of Gelatin, Gelatine, and JELL-O: The word “gelatine” comes originally from Latin word “gelatus” and means “jellied, froze.” Gelatine was first used in Egyptian times. Traces of gelatine were found in a pharaoh grave in the form of glue. Gelatin was once considered a sign of wealth, before the advent of prepared gelatin, only members of the elite classes could afford it. It took hours to render gelatin, clarify it, and turn it into fancy aspics, molded salads, desserts. etc. The use of gelatin was a sign that the host or hostess had the means to support a kitchen staff with the skill and time to create such a dish. When gelatin became available commercially it still was a symbol of culinary sophistication. 1682 – History’s first references to gelatine: A Frenchman named Denis Papin (1647-1712) recorded his research experiments on the subject. His experiments resulted in a method of removing the glutinous material from animal bones by boiling. It has no taste, no odor, and when combined with liquid, no color, but it is pure protein. “A jellye made of bones of beef” was mentioned in the diary of Englishman John Evelyn (1620-1706) in 1682 when describing the results of a demonstration of the first pressure cooker. 1754 – The first English patent for the manufacture of gelatin was granted. I can find no proof of this. 1800 – 1815 – Nutritional value of gelatin was recognized as early as the Napoleonic Wars when the French used it as a source of protein during the English blockade. 1845 – Unflavored dried gelatin became available in 1842 from the J and G Company of Edinburgh, Scotland. The same year, the J and G Company began exporting its Cox’s Gelatin to the United States. 1845 – Peter Cooper (1791-1883), industrialist, inventor, and philanthropist, secured a patent (US Patent 4084) for a gelatin dessert powder called Portable Gelatin, requiring only the addition of hot water. Nothing was done with this patent for another fifty years. Mr. Cooper did not set out purposely to discover dessert gelatine. He was more interested in glue. For many years, food manufacturers experimented with gelatine but no one was able to come up with an appealing product. It looked bad and did not taste very good. While Cooper patented its manufacture, he did little to commercialize it. He packaged it for sales to cooks, but there was little interest. He sold the patent to Pearl Wait, a cough syrup maker, in 1895. inventor of the steam locomotive, secured a patent for a gelatin dessert powder called Portable Gelatin, requiring only the addition of hot water. 1874 – Hartley’s is a British brand makes and markets marmalades, jams and jellies. This brand was created by Sir William Pickles Hartley, and in 1874, the manufacture of jelly began. 1889 – Plymouth Rock Gelatin Company of Boston patented its Phosphated Gelatin in 1889. 1894 – Charles Knox developed the world’s first pre-granulated gelatine. He had watched his wife go through the long and difficult process of making gelatine and resolved to find an easier method. He experimented until he found a process that resulted in a product that was superior to any on the market. Knox packaged dried sheets of gelatin and then hired salesmen to travel door-to-door to show women how to add liquid to the sheets and use it to make aspics, molds, and desserts. In 1896, Rose Knox published Dainty Desserts, a book of recipes using Knox gelatin. 1895 – Pearl B. Wait, a cough-syrup manufacturer in Le-Roy, New York was having business troubles. He decided to give up the cough-syrup business and branch out to the food industry. He and his wife, May, experimented with adding fruit syrups (strawberry, raspberry, orange, and lemon) to gelatin. The powder was 88% sugar. May renamed the dessert “Jell-O.” However, they were also unsuccessful in selling the product. Unfortunately for Mr. Wait, he lacked the funds and knowledge to properly market his product, so he ended up selling the Jello-O formula to his neighbor, Orator Francis Woodward. 1899 – Orator Francis Woodward, purchased the Jello-O name and the business for $450. During the early years, Orator Francis Woodward had no luck getting Jell-O to take-off in popularity either and he reportedly tried to sell-off the Jell-O business for only $35 to his Plant Superintendent, Andrew Samuel Nico! Woodward’s advertising efforts started paying off when sending well-groomed salesmen out on beautiful horse-drawn carriages into communities, fairs, country gatherings, and church socials to evangelize and provide Jell-o samples. These efforts, along with new technologies such as refrigeration, and packaging in a powdered form helped Jell-O get discovered and became fashionable to serve at banquets and fancy dinners. 1902 – Woodward launched the advertising campaign, “America’s most favorite Dessert.” Pictures, posters and billboards and magazine ads providing Jell-o recipes were distributed all over the American landscape. Over 15 million Jell-o recipe booklets were printed and distributed into American households. Noted artists, such as Norman Rockwell even provided colored illustrations in these booklets to help make Jell-O a household word. In 1904 the JELL-O girl was introduced and in 1934, Jack Benny could be heard over the radio airwaves advertising “J-E-L-L-O”.
  9. Wth is wrong with lettuce?
  10. There's more homeless loser types in Co since weed was legalized than you can imagine. Me personally if I was going be homeless I'd head for Corpus Christi, or something. I'd trade weed for warmth and sunshine.
  11. Did you guys ever try coke after you grew up? Honest question? How were it's effects compared to when you were a young party goer?
  12. .I tried green tobasco on a bacon/toast sammich yesterday. It was good, I should have tried it sooner. So you can tell I'm a hot sauce wimp. But..... a friend showed me some ghost pepper salt last fall. It was very good. If you can find some try it.
  13. Hot sauce seems to paralell craft beers in that it's quality is judged by the coolest cartoon label.