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Here, Seven, I took a picture:

At 2/28/10 09:26 PM, FUNKbrs wrote: Oh man, we were setting up an old school wooden ring (no springs, pussies) and some of our boards... well, let's just say you shouldn't leave a ring on a trailer under a tarp all the time. The first words out of this one guys mouth was "Do you know if Kamala is wrestling tonight? Because if he is, we might need to get down to the hardware store...."

You can do them without the spring? I didn't think ANYBODY did rings like that anymore. Even the hard as shit almost like concrete rings guys would tell horror stories about usually have that box spring thing in them. God bless you sick bastards taking bumps on that thing :p

He keeps the rumors up because he makes money as a personal trainer now. You know he knows what he's doing, too, because he honestly looks just like he did in the 80's.

Oh yeah, I mean, lots of people made fun of him over the softball thing (I always found it bizarre a guy that big would be a fanatic for softball...baseball ok...but softball?) but I guess he's getting the last laugh because it's paid off.

At 2/28/10 09:27 PM, SevenSeize wrote: We just cook it in a skillet.

Just pan fry it, like ground sausage?

I'm not a huge fan of andouille though, at all. I know that makes me like a traitor or something.

I have one vague memory of a time when my dad brought some freshly cooked andouille back from a trip to Louisiana (truck driver, he kept it in his cooler), the only thing I remember was that it stunk to high heaven.

That and he brought back a styrofoam cooler of crawdads on another trip. All I remember of that was thinking they looked like giant cockroaches that were bathed in Louisianan Hot Sauce.

At 2/28/10 11:41 PM, SevenSeize wrote: Did you use a deep fryer or a skillet?

I used our fondue pot, actually. It has a fry setting, and I don't have anything else that regulates its own temperature. Electric stoves suck for that unfortunately. I miss the gas stove at our old place a lot :(

I just had one of the Darth Vader meets Obi Wan moments in City of Heroes.

I was online at the same time my co-worker was, and he invited me to a friendly player-versus-player match-up to test out his new character with. 5 minute arena match, whoever gets the most knockouts wins. I won 1 to 0, because he couldn't do enough damage to me fast enough to really matter, and also because he took evasive maneuvers to stay outside of my range of attack.

But still, a victory is a victory.

Just so everyone understands; my co-worker is a FREAK when it comes to player-versus-player matches in City of Heroes, it's what he lives for. The character he had (which he boasted about) was a character specifically made pvp matches, whereas mine really is more designed for team play. And yet, he couldn't beat me.

I'm about to head in to work in a bit, and we both work the same shift tonight. It's going to be really hard not to just walk up to him in my Cartmen voice and just go "neh-neh-neh-neh nah-nah you suck!"

At 3/2/10 09:33 PM, SevenSeize wrote: yeah, if you have a steamer, that'd be better.

We put it on the bbq alot too.

I could see steaming it, since it's basically like a bratwurst, it would almost be like boiling it...

Mmmm... I could really go for a bratwurst right about now.

When I tell people that down here their jaws drop and usually they don't associate with me anymore.

I don't usually even touch shellfish due to my allergies to them, and while I'm not sure if crawfish are in the same family as shrimp and lobster, I'm not taking my chances.

But I can sympathize with you on the whole feeling of alienation with regards to southern food. Some things my folks will fix I just can't stand the taste of, and it's not some weird little kid thing of "eww that looks nasty, I'm not touching it," I mean I genuinely cannot stomach them due to their taste. It mostly extends to vegetables of southern faire, like turnip greens, black eyed peas, green beans and that sort of thing.

But set me down with a big chunk of cornbread with some great white northern beans, and I'm a very happy man. :-D

God this place is slow lately, whats the deal?

At 3/3/10 04:30 PM, Proteas wrote:

God this place is slow lately, whats the deal?

I know what we need, an Oscar pool!!! Seriously, would anyone have interest in that?

At 3/3/10 09:23 PM, SevenSeize wrote: I don't eat grits.

Same here.

I detest turnip greens, but I love spinach.

I don't like any cooked leaf vegetable, really. Cooked spinach is only good mixed with ricotta and stuffed into pasta shells or lasagna.

I don't eat okra.

I loathe okra.

So there you go, you're not alone.

All it requires to be truly Southern is to put booze in as many recipes as humanly possible.

At 3/3/10 04:30 PM, Proteas wrote:

At 3/2/10 09:33 PM, SevenSeize wrote: yeah, if you have a steamer, that'd be better.

We put it on the bbq alot too.

I could see steaming it, since it's basically like a bratwurst, it would almost be like boiling it...

Aside from barbecue, my favourite way to cook sausages is to use a skillet with a lid (or something that can service as a lid) with a bit of water in it. Keeps the sausages from sticking, and gives all the good parts of steaming PLUS the caramelization of pan-frying.

In other food-related news, I think I'm going to start getting into higher-quality knives instead of big box store knife sets, and get this thing.

Nom nom nom.

Plus a carbon blade will make me train myself to wipe down knives promptly after use.

At 3/3/10 09:23 PM, SevenSeize wrote:

At 3/3/10 04:30 PM, Proteas wrote: But set me down with a big chunk of cornbread with some great white northern beans, and I'm a very happy man. :-D

;;;
I like cornbread, I think its the same stuff you're talking about.
I love our pork & molasses baked beans...I'm not sure what 'white' beans are.

I don't eat corn bread either. But I love hush puppies.

;;
We don't have hush puppies ( I don't believe i've ever had them.)

I don't eat grits.

;;;
We don't have that either, but I think I had it as a side dish , with breakfast I've had down south (Florida, Texas or Louisiana) it looked sort of like cream of wheat .

I detest turnip greens, but I love spinach.

;;;
I've never even seen turnip greens ,are they the top of a turnip plant ?
I really like turnip, especisally my Dad's recipe

I didn't eat any sort of seafood until I moved down here.

;;; if it swims & has fins or crawls around the bottom in salt water, I'll eat it.

I don't eat okra.

;;;What's Okra ?

I don't eat pecans.

;;;I like them in pie, or in desert type foods, i've never eaten them on their own.

By the way Skunky, your beignets looked good.
Did you know beignet is the word for 'fried dough' ?

At 3/4/10 11:06 AM, morefngdbs wrote:

Did you know beignet is the word for 'fried dough' ?

;;;
Did you know beignet is the FRENCH word for 'fried dough' ?

There fixed !

This pink eye is killing me...
I called in sick for work.

My right eye was shut... and when I forced it open, literally a flood of tears came pouring out.

Piiiiink eeeyyyeeeee!

At 3/4/10 05:06 PM, RydiaLockheart wrote: I had pink eye in the second grade. I don't remember much of it but the biggest pain in the ass is if you don't want to reinfect yourself, you need to change your sheets and your towels EVERY DAY.

actually, this pink eye came from my staph infection, which cured-- but left me a pink eye.

It's going away now, but the past two weeks have been difficult because I've had several presentations and a job interview.

At 3/4/10 11:06 AM, morefngdbs wrote: We don't have hush puppies ( I don't believe i've ever had them.)

Hush puppies are basically just deep fried cornbread rolls. Just mix up your batter as normal, but make it slightly thicker so it's more doughy, then deep fry that little fucker in vegetable oil. They taste really good with some diced onions mixed into dough, and they're usually served right along side fried fish.

Battered and fried catfish, hush puppies, coleslaw, and your beverage of choice (ice cold coke or sweet tea for me, a can of Pabst Blue Ribbon for my dad). Perfect southern meal. :-D

We don't have that either, but I think I had it as a side dish , with breakfast I've had down south (Florida, Texas or Louisiana) it looked sort of like cream of wheat.

Grits are another corn based dish down here, not usually a main entree, but a side-item like hushpuppies. Normally you only see it served at breakfast time.

I've never even seen turnip greens ,are they the top of a turnip plant ?

They're the leaves, boiled down and served like boiled spinach leaves normally would be.

;;;What's Okra ?

A starchy seed-pod vegetable, usually served either boiled or rolled in cornmeal and deep fried (notice a pattern yet?). I can't say I've ever had the boiled variety, but it's my understanding that they are an aquired taste when served that way.

I don't eat pecans.

;;;I like them in pie, or in desert type foods, i've never eaten them on their own.

Try 'em, they're actually pretty good. I don't like the salted and smoked variety that's usually served around here, though, I'm more a fan of the Blue Diamond brand almonds, like the Habanero BBQ Almonds. GOOD STUFF.

-----

You guys don't know how close I came to buying a gun today. I went to this place called "Guns and Leather" in Greenbriar, TN, today to look around (they've had quite a few ads on the radio lately, and I've had several coworkers rave about the place). I walk through the front door, and they're showroom was about 1200 square feet of nothing but wall-to-wall GUNS. Like, sneeze wrong and you may send a whole rack crashing to the ground.

They didn't have what I was looking for -- a pistol grip conversion for my shotgun -- but they did have a whole military shipping crate opened up right as you walk in with about 7 Mosin Nagant Rifles in it, along with about three more on a rack nearby. And these weren't the cosmoline caked rifles I saw a few months ago... oh no... these had been cleaned, and were in working condition, some with new parts to replace others that had broken down. Asking price; $129 a piece.

I'm doing better financially right now than I was when I saw the other a few months ago, so I'm going to see if I can't buy one here shortly. Ammo is going to be expensive, though, they wanted anywhere from $7 to $12 a box for 20 rounds of the bullets the gun fires.

At 3/4/10 06:54 PM, Proteas wrote: I went to this place called "Guns and Leather"

I want to make fun of that name but fear is gripping me.
From what I remember the pain of cleaning was your big point in not buying one of these last time, and something about the chemicals getting into the wood and bleeding out. Could these otherwise cleaned peices still have that problem?

At 3/4/10 10:01 PM, SevenSeize wrote: I hate pink eye, hope it's gone soon fli

thanks...
I never really had this since I was young. I'm so good at not touching my face and eyes... I got it when I was fighting with my BF and he almost made me cry. I strong swipe at the eyes did it... next day, it was there.

things are patched up between us, but the reminder exists still today...

At 3/4/10 07:32 PM, RydiaLockheart wrote: Do you or any family members have any equipment you can use to make your own ammo? My dad does. You'll have ammo and it's cheaper.

My dad has a reloading kit for shotgun shells, but that's about it.

The main problem with reloading for something like that would be the initial start-up cost, which in the end is going to wind up costing far more than the actual gun itself. So it's kind of a Catch-22 when it comes to ammo; expensive to shoot, expensive to reload...

However, when I was home from college one summer, he did store shell casings in my microwave. I was not happy.

Did it pop like popcorn before your microwave melted? XD

At 3/4/10 07:39 PM, stafffighter wrote: From what I remember the pain of cleaning was your big point in not buying one of these last time, and something about the chemicals getting into the wood and bleeding out. Could these otherwise cleaned peices still have that problem?

The stock felt a bit waxy, but that can't be helped; if it gets hot at all, the wax from the cosmoline will leach out of the pores of the wood. I opened the bolt and ran my finger along the inside, and it still had a bit of residue from the cosmoline in it, and the guy behind the counter informed me that I could take and fire rounds through it as is, but that it could stand to have a good cleaning either way.

Long story short, they did about 90% of the work for me in removing most of the cosmoline and replacing parts, but I'd be getting it for about the same price as what the other guy was selling them for non-reconditioned. :-D

What's really cool is I found a site for aftermarket parts that work specifically with the gun, so I can add things like a scope or a rubber recoil pad to it without drilling into the stock itself.

And yes, I was a bit apprehensive about walking into a place called "Guns and Leather," but the msot leather the had was in refference to leather pistol holsters, not biker leather or anything.

At 3/3/10 09:26 PM, SkunkyFluffy wrote:

At 3/3/10 09:23 PM, SevenSeize wrote: I don't eat grits.

Same here.

it's an acquired taste.... it also helps to add lots of butter salt and often, jelly. No one eats plain grits.

I detest turnip greens, but I love spinach.

I don't like any cooked leaf vegetable, really. Cooked spinach is only good mixed with ricotta and stuffed into pasta shells or lasagna.

I don't eat okra.

I loathe okra.

So there you go, you're not alone.

I don't see how that's even possible to not like Okra.

All it requires to be truly Southern is to put booze in as many recipes as humanly possible.

That's french, there is a difference. both tend to have a foul body odor, love of cooking, and are decadent as hell, but that's where the similarities end.

Never had okra until 2 years ago when I started to make gumbo... and I took to it immediately. I don't think it's any bit slimy, although-- I cook them in the roux long enough until the slime breaks up.

I find it very similar to cactus, which is a personal favorite in salad or main dish.

I've unsuccessfuly made gumbo with cactus... the results aren't bad, but... it could be a possible choice for those who don't like the seeds of gumbo.

I think if the cactus was boiled twice before added into the soup would do it.
Or roasted on a grill.