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At 2/3/11 06:26 PM, Malachy wrote: No. I've always had great customer service from them. Call their 800 number, they will probably refund you no problem. When somebody walked off with an amazon box fedex left outside my apartment last week, amazon refunded me the full price for the thing that was from their marketplace and resent the thing straight from them 1 day Saturday delivery (for free).

I've asked a couple of times why it is taking so long, the first time was about a day or so before I should of recived it, but it hadn't been shipped yet, so they changed the delivery speed from free shipping to standered for free and changed the delivery date, they say they were low on stock when I ordered it, the day came still hadn't been shipped so now I'm waiting for an email for a delivery date, the second complaint was yesterday they said they will be able to ship it on 25th, I made the order on the 31st of december. In all honest they should of been able to restock by now.

At 2/2/11 08:03 PM, Korriken wrote: it's more sturdy than you think.

I guess I'll have to buy one and see for myself.

the only problem with an ice pick of any kind is you can only stab with it.

... that's a problem? I'm confused.

At 2/2/11 09:39 PM, Malachy wrote: also, at -20 and colder if you bring boiling water outside and throw it in the air, it turns instantly into snow. It's super cool

I'll never complain about it being "too cold" again. I'll never complain about it being "too cold" again!!!!

At 2/2/11 10:48 PM, LazyDrunk wrote: Dunno how many of y'all dig on metal, but Check it out anyways.

Speaking on behalf of the rest of the lounge... wtf was that? I mean, it was interesting, but... I don't know what to make of it.

Also, this and this.

----

You guys can say what you want of me on this one, but... I'm making a Punisher T-Shirt. And not just ANY Punisher shirt, I'm making one based on the skull seen on on Thomas Jane's shirt in the 2004 movie.

Before you scratch your collective heads in confusion, allow me to explain; I can easily find punisher t-shirts online, but not the one I want. I want the CLEAN and NEW skull shirt you see in the beginning of the movie, not the one that was distressed by battle seen in the majority of the movie.

So, I'm making one as a gift for my brother's birthday next friday (big punisher fanboy). Here's a pic of the stencil itself, finished product to follow in a day or so.

I used to love arts and crafts as a kid. Can you tell?

At 2/3/11 11:24 PM, Proteas wrote:

You guys can say what you want of me on this one, but... I'm making a Punisher T-Shirt. And not just ANY Punisher shirt, I'm making one based on the skull seen on on Thomas Jane's shirt in the 2004 movie.

Before you scratch your collective heads in confusion, allow me to explain; I can easily find punisher t-shirts online, but not the one I want. I want the CLEAN and NEW skull shirt you see in the beginning of the movie, not the one that was distressed by battle seen in the majority of the movie.

Checking against my own Punisher shirt, you're right. The side flare things are a lot more pronounced in the one from the movie. It makes me wonder if they only made that one to later be damaged.

So, I'm making one as a gift for my brother's birthday next friday (big punisher fanboy). Here's a pic of the stencil itself, finished product to follow in a day or so.

Which pissed him off more, War Zone or Frankencastle?

I used to love arts and crafts as a kid. Can you tell?

Yes. It looks really good.

At 2/4/11 06:05 PM, stafffighter wrote: Which pissed him off more, War Zone or Frankencastle?

I'm afraid to ask.

Yes. It looks really good.

Thanks. :-D

I was going to post a pic or two of my brothers new propane forge.
But for some reason the camera disc is blank. the other one I had has photo's of the drive home on Wed.

So I'm watching the Superbowl and I realize despite watching an American sport I'm eating tortilla chips with salsa, dim sum and sushi.

Now that's just funny.

Last night was taco's & pizza .
(with beer of course ~;)

I had to run to school last night when the wife got home from work so we stopped at arbies and taco bell.. we have been pretty good about making our own meals lately though. We found a Whole Foods Market near us that we are buying all of our meats and produce from now. We bought a ton of chicken, a big steak thing for roasting which I wound up not cooking long enough so it was tough and turkey breasts I tried roasting in an oven bag and I undercooked one, but the other was fine (makes it's own gravy which was good).

And we even found some ground bison meat there! Had bison burgers for dinner the other day. I didn't manage to fuck that up. We also got some frozen fish and shrimp because we like buying fish but we usually get it fresh the day we want to cook it rather than buying frozen.

The other week we bought some fresh food from whole food to make a meal that we saw made on that show Worst Cooks in America on Food Network for one of the challenges. The turkey was alright but we were surprised to like the cheese and pea thing and we found a new favorite way of cooking potatoes (sliced with some certain spices and cooked in a pan..tasted like potato chips but better!)

Malachy...whenever you buy a cheaper cut of beef, whether steak or roast...the secret to getting it tender & not tough is COOK IT SLOWLY ON LOW HEAT !

Seriously, you cook it with a nice sauce...lots of it & it'll be moist & tender.

If you haven't got a slow cooker....I highly reccommend you look into a crock pot. Bigger is better when it comes to these pots , you can always make half a pot of something. & nothing ,absolutely NOTHING I've ever found, does a nicer job on baked beans of any flavour than a crock pot !

I often put mine right on the middle of the stove, load it up in the morning, put it on low...I get home 7 - 8 hours later the house smells great & dinners ready !

At 2/7/11 02:41 PM, morefngdbs wrote: Malachy...whenever you buy a cheaper cut of beef, whether steak or roast...the secret to getting it tender & not tough is COOK IT SLOWLY ON LOW HEAT !

Seriously, you cook it with a nice sauce...lots of it & it'll be moist & tender.

I like to do beef roasts. They're usually a little cheaper and often leaner than more premium cuts. As far as sirloins or other beefsteaks are concerned, hot and quick sears the juices in.

As long as you avoid boiling the damn thing, it should be good.

If you haven't got a slow cooker....I highly reccommend you look into a crock pot. Bigger is better when it comes to these pots , you can always make half a pot of something. & nothing ,absolutely NOTHING I've ever found, does a nicer job on baked beans of any flavour than a crock pot !

Slow cooker wins every time. Can't beat it when the meat falls apart at a mere touch.

I often put mine right on the middle of the stove, load it up in the morning, put it on low...I get home 7 - 8 hours later the house smells great & dinners ready !

^^likes this^^

At 2/7/11 06:02 PM, RydiaLockheart wrote: Right now I could use it as a weapon.

Frozen beef pot-roast + pillow case = MEATY SWINGING DEATH.

Also; London Broil sucks when used as pot roast. Far too lean. Spend the extra money and get REAL pot roast, with all the delicious fat. FATTY MEAT = GOOD ROAST. London broil = dry roast, even in a crock pot.

Damn, now I want pot roast.

At 2/7/11 12:16 AM, RydiaLockheart wrote: My family and I had Chinese food tonight so there you go.

When in doubt, eat good cheap ethnic food. Go figure.

At 2/7/11 02:41 PM, morefngdbs wrote: Malachy...whenever you buy a cheaper cut of beef, whether steak or roast...the secret to getting it tender & not tough is COOK IT SLOWLY ON LOW HEAT !

that's what I meant by how I hadn't cooked it for long enough. Had to cook it quicker so I could eat before having to go to bed. I wish I had been able to get home sooner so I could have prepared it and put it in the crock pot

Seriously, you cook it with a nice sauce...lots of it & it'll be moist & tender.

If you haven't got a slow cooker....I highly reccommend you look into a crock pot. Bigger is better when it comes to these pots , you can always make half a pot of something. & nothing ,absolutely NOTHING I've ever found, does a nicer job on baked beans of any flavour than a crock pot !

I love my slow cooker. If I have the mind to, I usually make sure to prepare things in the morning and put them in for 8 or 10 hours so it's ready for dinner time. Unfortunately I never think far enough ahead for that and wind up having to put it in for 4 hours or trying a quick cook in the stove with an oven bag.

At 2/7/11 08:13 PM, Malachy wrote: I love my slow cooker. If I have the mind to, I usually make sure to prepare things in the morning and put them in for 8 or 10 hours so it's ready for dinner time. Unfortunately I never think far enough ahead for that and wind up having to put it in for 4 hours or trying a quick cook in the stove with an oven bag.

;;;
My Girlfriend & i often decide what to have tomorrow, today, that way we can get it defrosted. Then if its something we want to slow cook...we prep it after supper.
Get everything ready to go, & all you gotta is dump the ingredients in the pot....plug it in. 2 minutes , in the morning is all it takes.

I've never gotten used to using a Crock-Pot, I've found it to overkill food, especially some vegetables.

Maybe that explains why I order out so much......

At 2/8/11 10:26 PM, BrianEtrius wrote: I've never gotten used to using a Crock-Pot, I've found it to overkill food, especially some vegetables.

;;;
ITs the kind of cooking that goes with root vegetables...califlower, broccoli etc...not a good idea, unless you like them in a mush consistency !

At 2/9/11 09:20 AM, morefngdbs wrote:

At 2/8/11 10:26 PM, BrianEtrius wrote: I've never gotten used to using a Crock-Pot, I've found it to overkill food, especially some vegetables.

;;;
ITs the kind of cooking that goes with root vegetables...califlower, broccoli etc...not a good idea, unless you like them in a mush consistency !

It's also really good for doing homemade soups, stews, and slow cooking of large portions of meat. One of my coworkers referred to it as the perfect way to cook stuff as a bachelor; just put something in to cook in the morning, and it's ready to eat when you get home. :-D

All this talk of crock pots and roasts had me craving Italian Beef (2 pound pot roast and two 16 ounce jars of pepperoncini peppers simmered in a 40 of beer), so I went and bought all the stuff to make it today. I'll slice up the meat itself here shortly so it will cook and render more easily, then set it up tomorrow to cook.

The meat is really tasty when it's done like this, but the best part (to me) is the broth; beer, beef fat, and flavor from the peppers all simmered together. My mouth is watering just thinking about it.

At 2/9/11 09:20 AM, morefngdbs wrote: ITs the kind of cooking that goes with root vegetables...califlower, broccoli etc...not a good idea, unless you like them in a mush consistency !

I get that, it's just the texture that comes out that's just doesn't feel right.

Then again, maybe it's because of a childhood of Asian food.

Spuds, carrots and onions that fall apart with your chosen meat mass taste great as a mush of sorts. Adding generous doses of garlic makes the meal though.

Mushrooms tend to keep their general shape and texture though. I wonder why?

At 2/9/11 11:50 PM, LazyDrunk wrote: Mushrooms tend to keep their general shape and texture though. I wonder why?

The others are root vegetables, where mushrooms are a fungus and thrive in humid and damp environments?

At 2/10/11 04:47 PM, Proteas wrote: The others are root vegetables, where mushrooms are a fungus and thrive in humid and damp environments?

Because they're a fun guy!

BOOM BOOM TSH

In seriousness, I think it has to do with the chemical makeup and food science, something I'd love to learn but alas, have no time for.

At 2/10/11 08:22 PM, BrianEtrius wrote:

At 2/10/11 04:47 PM, Proteas wrote: The others are root vegetables, where mushrooms are a fungus and thrive in humid and damp environments?

In seriousness, I think it has to do with the chemical makeup and food science, something I'd love to learn but alas, have no time for.

If I remember correctly, vegetables have different cellular structures than fungi. They have hard cell walls comprised of starches, hydrocarbs, sugars and cellulose and shit. Heat breaks down some of those kinds of rigid cell walls, making the cells spill their innards as if though they had been gutted. On top of that I believe the heat causes the water inside the cells to boil, bursting the cells from the inside and making them "mushy".

Fungi, on the other hand, I think have spongiform cell walls that allow them to express and absorb moisture, and if I'm not completely daft I believe their cell walls are generally made from polymerised shit that is more resistant to heat. Stuff like chitin and what have you.

At 2/10/11 10:11 PM, zephiran wrote: If I remember correctly, vegetables have different cellular structures than fungi. They have hard cell walls comprised of starches, hydrocarbs, sugars and cellulose and shit. Heat breaks down some of those kinds of rigid cell walls, making the cells spill their innards as if though they had been gutted. On top of that I believe the heat causes the water inside the cells to boil, bursting the cells from the inside and making them "mushy".

Fungi, on the other hand, I think have spongiform cell walls that allow them to express and absorb moisture, and if I'm not completely daft I believe their cell walls are generally made from polymerised shit that is more resistant to heat. Stuff like chitin and what have you.

you've summed up in two paragraphs something that I never quite could grasp through two or three years of biology in high school and 2 semesters of biology in science

At 2/10/11 10:27 PM, Malachy wrote: you've summed up in two paragraphs something that I never quite could grasp through two or three years of biology in high school and 2 semesters of biology in science

Biology: not just for those pre-med students anymore!

But I'm with you, biology's too confusing. Physics, on the other hand, was fun.

At 2/10/11 10:36 PM, BrianEtrius wrote:

At 2/10/11 10:27 PM, Malachy wrote: you've summed up in two paragraphs something that I never quite could grasp through two or three years of biology in high school and 2 semesters of biology in science

Biology: not just for those pre-med students anymore!

But I'm with you, biology's too confusing. Physics, on the other hand, was fun.

My wife was all about the sciences (I think one of her degrees is some biology hybrid). She took chemistry, physics, multiple different kinds of anatomy and physiology and kinesiology courses was a TA for the into biology classe... I on the other hand got my 2 semesters of basic biology and went straight to the liberal arts and humanities classes. She can rattle off the scientific name for every bone and muscle in your body and I can well...write a paper on British Colonialism and it's effects on aboriginal peoples...

At 2/10/11 10:43 PM, Malachy wrote: My wife was all about the sciences (I think one of her degrees is some biology hybrid). She took chemistry, physics, multiple different kinds of anatomy and physiology and kinesiology courses was a TA for the into biology classe... I on the other hand got my 2 semesters of basic biology and went straight to the liberal arts and humanities classes. She can rattle off the scientific name for every bone and muscle in your body and I can well...write a paper on British Colonialism and it's effects on aboriginal peoples...

History's important, you can use it in.......um.....use it for.......crap.

Oh yeah, "If we do not learn from history, we are damned to repeat it."

At 2/11/11 10:54 PM, RydiaLockheart wrote: Hoo boy...

Group projects are always a crap shoot. If you don't get an overly bossy but less-than-intelligent person taking hold of every aspect to the detriment of your grade it's a 1 or 2 complete dumbasses who don't even do their work on the project to the detriment of your grade.

One year I had a pretty simple group project; your group is assigned a broad topic, each member can work on their own on a written part/section of the project and then you come in and do an oral report as a group. I felt I did fine, and in our few group meetings, things seemed to run smooth but I got the feeling that some of the members weren't going to pull their weight. Sure enough, the due date arrives and our group is called to give our oral report and one of the kids in our group did not bring anything, didn't even do even the tiniest bit of research on the subject. Luckily, based on my hunch about how ill prepared we might be, I actually printed out some basic information on that kid's part of the project for just that situation. When the presentation got to him he literally said "i don't have anything, uhh" and the teacher asked him to, you know, at least say something, he couldn't even do that. So I handed him the paper and he basically read all the bits I had highlighted on my own.