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Everything posted by mclothier1
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I think it needs further research, but in the end it all depends on power input compared to power output. Like Thom said above you would have to hook up a long extension cord. Since the fuel only "burns" with applied RF energy, the power output would have to be great enough to also power the RF generator AND power the vehicle itself....not very likely. Interesting concept, I think there is more potential for the cancer treatment he is working on. Oh and the E85 stuff....should be MUCH cheaper since volume for volume you arent getting the same power out of the ethanol. But the suppliers price it at maybe 10% less than regular gas, should be against the law! If the saltwater engine ever becomes effecient enough....plan on the auto manufacturers buying up the idea so it will NEVER go into production! they have to protect their profits somehow!!!!
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probably a Colt, since we have no mustangs...except for Fords. What year did he graduate? Im from the 1981 class maybe I know him? this what my 08 looks like....
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Cant go wrong with the F150, I would suggest you go with the new body style 2004 or newer, many many improvements over the 03 and older version, stuff like stronger boxed frame, much quieter ride due to the sound dampened sheet metal in the floor and firewall, plus lots of other stuff too. At any rate Ive had several F150's and they all seem to hold their value well, never had any problems with any of them, I recently traded in my 03 F150 Supercrew Lariat for a 08 Supercrew Lariat, so far it looks like its a winner too. My son has an 07 F150 regular cab, and no problems with his either. heres a list of trucks Ive had over the last few years... 08 F150 Lariat supercrew (just got it, only 370 miles so far) 03 F150 Lariat supercrew (bought it used, traded it in for the 08...not sure why, since I was real happy with it, and it was low mileage, I guess the new body style and improvements sold me though) 02 F150 Harley Davidson with the 5.4 supercharged engine...WOW I loved this truck, but I traded it off because the factory warranty was running out, and I was afraid of the cost of replacing the engine, because I had modded it up to the point that if it blew, warranty wouldnt cover it. 2001 F150 Supercrew Lariat, nice truck but came across a killer deal to purchase the Harley truck....couldnt resist! Out of all those, the only problem I ever had was to replace the climate control unit, and one battery. So IMHO you cant go wrong with any of the F150 trucks, Since your talking used....dont forget the carfax, do your homework as far as price using price guides on the web such as kelly blue book www.kbb.com and others. good luck, be patient and you will find the one for you!
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Heres a few grilling recipes I got from Weber, some sound kinda tasty, lemme know if you try them! --------------------------------------------------------- Carrot Cake with Cream Cheese Frosting Prep time: 20 minutes plus 15 minutes to cool Grilling time: 35 to 40 minutes 1 tablespoon unsalted butter 1-1/2 cups all-purpose flour, divided 1-1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon kosher salt 1/2 cup firmly packed light brown sugar 1/3 cup honey 2 large eggs, lightly beaten 3/4 cup canola oil 1 teaspoon vanilla extract 1/2 cup raisins 1 cup firmly packed, grated carrots, about 2 medium carrots 6 ounces cream cheese, softened 3 tablespoons unsalted butter, softened 1 cup confectioners’ sugar 1 teaspoon vanilla extract 1. In a nonstick, ovenproof 10-inch skillet, melt the butter. 2. In a medium bowl, sift the flour (reserving 1 tablespoon for the raisins), baking powder, cinnamon, ginger, and salt. 3. In a large mixing bowl, whisk the brown sugar, honey, and eggs until smooth. Mix in the oil and vanilla. Add the dry ingredients to the wet and mix until just combined. Dust the raisins with the reserved 1 tablespoon of flour. Fold in the raisins and carrots. Pour the batter into the skillet. 4. Cook over indirect medium heat (about 350˚F) for 20 minutes. Rotate the skillet 90 degrees for even cooking. Continue to bake until a skewer inserted in the center comes out clean and there is almost no jiggle in the center of the cake, 15 to 20 minutes more. Let cool on a wire rack for 15 minutes. Run a knife around the edge of the cake, making sure to run the tip along the bottom of the skillet. Tip the cake out of the skillet and cool completely on the rack. 5. In a medium bowl, mix the cream cheese and butter and sift the sugar on top. With a wooden spoon, beat until thoroughly combined and smooth. Add the vanilla and continue to beat until fluffy, 2 to 3 minutes more. Spread the frosting evenly over the top of the cake. Serve at room temperature. Can be cooled, frosted, and served in the skillet. Makes 8 to 10 servings --------------------------------------------------------------- Halibut with Grill-Roasted Lemon and Caper Dressing Prep time: 15 minutes Grilling time: 10 to 14 minutes Dressing 2 medium lemons 4 tablespoons extra virgin olive oil, divided 1 tablespoon capers, drained 1 tablespoon finely chopped fresh chives 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Rub 1 teaspoon granulated onion 1 teaspoon finely chopped fresh dill 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 halibut fillets, 6 to 8 ounces each and about 1 inch thick Extra virgin olive oil 1. Cut a 1/2-inch slice off both ends of each lemon. Cut each lemon in half lengthwise. Lightly brush or spray the cut sides of the lemons with 1 tablespoon of the oil. Grill the lemons over direct high heat (450°F to 550°F) until nicely browned, 4 to 6 minutes, turning once. Remove the lemons from the grill and allow to cool. Squeeze the lemons through a sieve into a small bowl. Discard the rinds and seeds. You should have about 1 tablespoon of lemon juice. Add the capers, then whisk in the remaining 3 tablespoons oil to form a dressing. Whisk in the rest of the dressing ingredients, and adjust the seasonings if necessary. 2. In a small bowl mix the rub ingredients. 3. Generously brush or spray the halibut on both sides with oil and season with the rub. Grill over direct high heat until the halibut just begins to flake when you poke it with the tip of a knife, 6 to 8 minutes, turning once. Whisk the dressing one last time. Serve the fish warm with the dressing poured over the top. Makes 4 servings ---------------------------------------------------------------- Grilled Lamb Chops with Indian Spices Prep time: 10 minutes Marinating time: 1 to 2 hours Grilling time: 4 to 6 minutes Marinade 1/4 cup extra virgin olive oil 2 tablespoons fresh lime juice 1 tablespoon minced garlic 1-1/2 teaspoons kosher salt 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon freshly ground black pepper 16 rib or loin lamb chops, each about 3/4 inch thick, trimmed of excess fat 1. In a small bowl whisk the marinade ingredients. 2. Arrange the chops on a large, rimmed plate. Spoon or brush the marinade over the lamb chops, turning them to coat them evenly. Cover with plastic wrap. Refrigerate for 1 to 2 hours. 3. Remove the chops from the refrigerator and let stand at room temperature for 20 to 30 minutes before grilling. Grill the chops over direct high heat (450°F to 550°F) until nicely marked on both sides and grilled to your desired doneness, 4 to 6 minutes for medium rare, turning once or twice. Keep the lid closed as often as possible during grilling. Serve warm. Makes 4 servings ---------------------------------------------------------------- Brined Pork Chops with Sweet Papaya Relish Prep time: 20 minutes Brining time: 2 hours Grilling time: 10 to 15 minutes Brine 6 cups cold water 1/3 cup granulated sugar 1/3 cup kosher salt 6 boneless, center cut pork chops, each about 6 ounces and 1-1/4 inches thick Relish 1/3 cup granulated sugar 1/4 cup rice vinegar 1/4 cup thinly sliced scallions, white and light green parts 2 tablespoons fresh lime juice 1 teaspoon minced jalapeño chile pepper 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 4 cups 1/2-inch-diced ripe papaya, about 2 pounds 3/4 cup 1/4-inch-diced red bell pepper 1/4 cup finely chopped fresh basil Vegetable oil 1 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 1. In a large bowl whisk the brine ingredients until the sugar and salt are dissolved. Submerge the pork chops in the brine. Cover the bowl and refrigerate for 2 hours. 2. In a large saucepan combine the sugar, vinegar, scallions, lime juice, jalapeño, cumin, salt, and pepper. Bring to a boil, and then add the papaya and bell pepper. Mix well. Simmer over medium heat until the papaya is very soft but not mushy, about 5 minutes, stirring occasionally. Let cool to room temperature. Add the basil, and adjust the seasonings, if necessary. Let sit at room temperature while you grill the chops. 3. Take the chops out of the brine, dry both sides with paper towels, then place them on a small platter or baking sheet. Lightly coat them on both sides with oil. Season evenly with the salt and pepper. 4. Brush the cooking grate clean. Grill the chops over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until barely pink in the center or until the internal temperature reaches 150°F, 10 to 15 minutes, turning once and swapping their positions as needed for even cooking. Serve warm with the relish. Makes 6 servings --------------------------------------------------------------------- Lemon-Oregano Chicken Breasts Prep time: 15 minutes Marinating time: 1 to 2 hours Grilling time: 8 to 10 minutes Marinade 1/4 cup extra virgin olive oil Finely grated zest of 1 lemon 1 tablespoon fresh lemon juice 1 tablespoon dried oregano 1 tablespoon minced garlic 2 teaspoons paprika 1-1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 4 boneless, skinless chicken breast halves, about 6 ounces each 1. In a medium bowl whisk the marinade ingredients. 2. Place the chicken on a large, rimmed plate. Spoon or brush the marinade over the chicken, turning the breasts to coat them evenly. Cover with plastic wrap. Refrigerate for 1 to 2 hours. 3. Grill the chicken over direct medium heat (350°F to 450°F) until the meat is firm to the touch and opaque all the way to the center, 8 to 10 minutes, turning once or twice. Keep the lid closed as often as possible during grilling. Serve warm. Makes 4 servings -------------------------------------------------------------------------- Carne Asada Fajitas Prep time: 30 minutes Grilling time: 18 to 23 minutes Guacamole 2 ripe Hass avocados 1 tablespoon finely chopped fresh cilantro 2 teaspoons fresh lime juice 1 teaspoon minced garlic ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper Rub 1 teaspoon paprika ½ teaspoon dark brown sugar ½ teaspoon pure chile powder ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¼ teaspoon ground cumin 1 flank steak, about 1 pound and 3/4 inch thick, trimmed of any surface fat Extra virgin olive oil 1 medium red onion, sliced crosswise into 1/3-inch slices 2 medium red or green bell peppers, seeded and cut into flat sections 4 flour tortillas (10 inches) Tabasco® sauce 1. Scoop the avocado flesh into a medium bowl. Add the remaining guacamole ingredients and stir with a fork until thoroughly combined. Cover the surface with plastic wrap until ready to use. 2. In a small bowl combine the rub ingredients. Lightly brush or spray the flank steak on both sides with oil and then season evenly with the rub. Allow the steak to stand at room temperature for 20 to 30 minutes before grilling. 3. Lightly brush or spray the onion and bell peppers on both sides with oil. Grill over direct medium heat (350°F to 450°F) until tender, turning once. The onion will take 8 to 10 minutes and the bell peppers will take 6 to 8 minutes. Cut the onion and bell peppers into bite-sized pieces. Grill the flank steak over direct medium heat until cooked to desired doneness, 8 to 10 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Wrap the tortillas in a foil package. Grill the package over direct medium heat to warm the tortillas, about 2 to 3 minutes, turning once. 4. To serve, cut the flank steak against the grain into 1/4 inch slices. Place the warm tortillas, sliced meat, onions, peppers, and guacamole in separate serving dishes. Let each person make their own fajita by placing the fillings down the center of each tortilla and adding Tabasco® sauce to taste. Wrap and serve warm. Makes 4 servings ------------------------------------------------------------------------------- Whole Striped Bass in Moroccan Marinade Prep time: 15 minutes Marinating time: 2 to 3 hours Grilling time: 12 to 15 minutes Marinade 3 large garlic cloves 1 large shallot, roughly chopped 1 one-inch section fresh ginger, peeled and roughly chopped 1/2 cup loosely packed fresh Italian parsley leaves and tender stems 1/2 cup loosely packed fresh basil leaves and tender stems 6 tablespoons extra virgin olive oil 1 teaspoon freshly grated lemon zest 2 tablespoons fresh lemon juice 1-1/2 teaspoons kosher salt 1 teaspoon paprika 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 2 whole striped bass, each 1-1/2 to 2 pounds, scaled, cleaned, fins removed Kosher salt 6 lemon wedges 1. In a food processor, mince the garlic, shallot, and ginger. Add the parsley and basil, and process until finely chopped. Add the remaining marinade ingredients. Process until smooth. 2. Cut 3 or 4 slashes about 1/2-inch deep on each side of the fish about 1 inch apart. 3. Spread the marinade over the fish, inside and out, working it well into the cuts. Place the fish on a baking sheet, cover with plastic wrap, and refrigerate for 2 to 3 hours. 4. Grill over direct medium heat (350°F to 450°F) until the flesh is opaque near the bone but still juicy, 12 to 15 minutes, carefully turning once. Keep the lid closed as much as possible during grilling. Transfer to a cutting board and cut off the heads and tails. Cut along the backbone of each fish and use the side of the knife to push the fillets off the bones. Season with salt to taste and serve warm with the lemon wedges. Makes 4 to 6 servings ------------------------------------------------------------------------------- Honey-Lime Chicken Salad with Tomato and Avocado Prep time: 30 minutes Marinating time: 1 to 2 hours Grilling time: 10 to 12 minutes Marinade 3 tablespoons fresh lime juice 3 tablespoons vegetable oil 1 tablespoon honey 1/2 teaspoon kosher salt 1/2 teaspoon granulated garlic 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground cayenne pepper 4 boneless, skinless chicken breast halves, 6 to 8 ounces each 2 ripe Hass avocados 1 tablespoon fresh lime juice 1 pint cherry tomatoes, cut into halves (or quarters if large size) 2 tablespoons minced fresh chives 1. In a small bowl whisk the marinade ingredients until the honey is dissolved. 2. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place the bag in a bowl and refrigerate for 1 to 2 hours, turning occasionally. 3. Remove the chicken from the bag and discard the marinade. Grill over direct medium heat (350°F to 450°F) until the juices run clear and the meat is no longer pink in the center, 10 to 12 minutes, turning once. Keep the lid closed as much as possible during grilling. Remove from the grill and let rest for 2 to 3 minutes before cutting into 1/2-inch pieces. 4. Scoop the avocado flesh onto a cutting board and cut into 1/2-inch pieces. Immediately put the avocado in a large mixing bowl and toss with the lime juice. Add the chicken, tomatoes, and chives. Mix well. Adjust the seasoning to your taste. Serve at room temperature or slightly chilled. Makes 4 to 6 servings ------------------------------------------------------------------- Mike’s Rib-Eyes with Award-Winning Rub Prep time: 5 minutes Grilling time: 8 to 10 minutes Rub 4 teaspoons coarse kosher salt 1 tablespoon coarsely ground black pepper 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon paprika 1 teaspoon minced garlic 6 boneless rib-eye steaks, about 12 ounces each and 1 to 1¼ inches thick, trimmed of excess fat Vegetable oil 1. If you are using a charcoal grill, arrange 1 chimney starter of lit charcoal in a tightly packed, single layer across one-half of the charcoal grate. Use enough charcoal so that all 6 steaks can cook over direct heat. Put the cooking grate in place, close the lid, and preheat the grill to high heat. Keep all the vents open. If you are using a gas grill, preheat your grill on high until it reaches 500°F. 2. In a small bowl mix the rub ingredients. Lightly coat the steaks on both sides with oil. Massage the rub into both sides of each steak. Let the steaks sit at room temperature for 20 to 30 minutes before grilling. 3. Brush the cooking grate clean. Grill the steaks over direct high heat (450°F to 550°F), with the lid closed as much as possible, until cooked to your desired doneness, 8 to 10 minutes for medium rare, rotating each steak 90 degrees halfway through each side (for cross-hatch grill marks) and swapping their positions as needed for even cooking. If flare-ups occur, move the steaks temporarily over indirect heat. Remove from the grill, tent loosely with foil, and let rest for 3 to 5 minutes. Serve warm. Makes 6 servings ------------------------------------------------------------------------ Roasted Eggplant Dip with Toasted Pita Prep time: 10 minutes Grilling time: 18 to 25 minutes Dip 2 globe eggplants, 14 to 16 ounces each 1 can (15 ounces) white cannellini beans, rinsed 1/2 cup lightly packed fresh Italian parsley leaves and tender stems 2 medium garlic cloves 2 anchovy fillets 2 tablespoons oil-packed, sun-dried tomatoes 2 tablespoons extra virgin olive oil 1 tablespoon fresh lemon juice 2 teaspoons red wine vinegar 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 6 pita bread pockets 1. Prick each eggplant all over with a fork. Grill over direct high heat (450°F to 550°F) until the skins have collapsed and the flesh has softened, 15 to 20 minutes, turning every 5 minutes. Keep the grill lid closed as much as possible. 2. When cool enough to handle, cut each eggplant in half lengthwise, scoop out the flesh, and place in a food processor, leaving the skins and brownish liquid behind. Add the remaining dip ingredients and process until smooth. 3. Grill the pita over direct medium heat (350°F to 450°F) until lightly toasted, 3 to 5 minutes, turning occasionally. Cut each pita into wedges. Serve with the dip. Makes 4 to 6 servings
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Well if you browse his mileage reports, it looks like he drives 1000 miles every two or three days, its also some kind of delivery service, so I can imagine its real. Oh its also for sale..... only $1 per mile! lol Maybe Ford should buy it back. Gas... lets see 1,000,000 miles and lets say he averages 15 mpg (probably less) so thats 66,666 gallons at todays price of $3.15 which comes out to $210,000.00 Double Yikes!!!
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Table Rock Lodging
mclothier1 replied to FLYFISHINMAN's topic in Lodging, Camping, Kayaking and Caoneing
We stayed at Boomerang a few years back, and wasnt too impressed, everything kinda broke down on us, including the two boats we rented that week....maybe its better now? Anyways, for the last few years we have been staying at Lone Pine resort on DD point, Marty and Carol run a fine resort, nice and clean, they have a 12 slip dock with gas, rental boats and pontoons, pool, playgrounds, etc. They also run a little store that has most of the essentials along with fishing supplies and crickets. Located in a good spot and Real good people! website is www.lonepineresort.com 1-800-378-7081 -
Fatties are awesome, I will throw some in while im smoking other stuff, just plain with a lil rub. after they are done slice em up, then fry up a few eggs, toss them on a biscuit with some cheese, and bam you got one awesome breakfast sammich! Another variation on your roll up version, try doing the same thing but use a pork tenderloin filleted out thin, fill it, roll it, then smoke it.....de-lish
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Don, yes the cream cheese is always good too, really you gotta try em smoked or even on the grill. when trying the sausage, wont hurt to fry it up first then drain and mix with cheese. if you stuff them with raw sausage it tends to be too greasy, at least for me anyways. I am a big fan of smoking stuff, a few years back I got a Oklahoma Joe rig and I love it, Ive learned to make some fall off the bone spare ribs, pulled pork, brisket, etc...its all good!
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Ive heard that the biggest side effect from Chantix is the strange dreams, A buddy at work recently used Chantix and he reported having some pretty strange dreams. My wife is currently taking it, but she hasnt said anything about it so far Im also a lifelong Skoal user...since I was 13, wondering if Chantix would help me quit?? I quit for a year one time with using the Nicorette gum, worked till someone handed me a can, and then it was "on" again....
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How about a million mile van... Million mile van original engine and trans with NO rebuilds !!
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First post.... Ok heres a simple easy recipe for making one heck of an appetizer. Take a bunch of Jalapeno peppers and cut the tops off, core the seeds out with a orange peeler tool or small knife, rinse and set aside. Mix up a batch of filling.... the filling can be whatever you want, but I like regular ol breakfast sausage with a little cheese on top, feel free to experiment! stuff the peppers, then top with half a slice of bacon secured with a toothpick. cook them on a smoker at 225-250 or so for a couple of hours till the bacon is cooked and the jalapenos darken and wrinkle up. if you dont have access to a smoker, you can do them on the grill just as easy, just dont cook them directly over the fire, use indirect heat only, and turn often, use foil if it starts to burn. They sound nasty, but they are indeed tasty, and not too hot either. You can even experiment with other types of peppers, so far Ive done Anaheim bananna type and those were also great! havent tried stuffing a green bell pepper but I imagine it would be very tasty too. I usually make up a big batch of these while smoking a few racks of ribs or brisket, nothing like a little snack to tide me over!!