ness

I saw that the movie was rated just two stars and I looked it up on rottentomatoes.com and it's just 51%. I think I'll skip that one.

I've gotta try that some time. You're getting all that extra goodness from the bones and collagen. I've got a simple beef and barley soup going in the slow cooker today. Bought this one a while back due to the fact that it has browning capability. Tried that function for the first time this morning -- nice! Heated up good and quick, browned the meat in about 10 minutes, then I added the rest of the stuff and set it on low for 10 hours.

Interesting thoughts. I go to Cabela's out of habit, and because it's about 10-15 minutes closer. They do seem to have a lot of staff around to help, but it's so rare that I'm in BPS I couldn't compare. Cabela's margins are shrinking, and they have announced an effort to cut costs. We all know how they'll do that. But I really only go there when I need something today, otherwise I'll shop online. It's hit-or-miss trying to find sized items in the stores, but online they'll have everything.

Oh baby, tell us more. I see the enameled cast iron Dutch oven -- my favorite kitchen item for making soups and stews.

What's the three white things? Can't tell if it's sausage, chicken or maybe something else.

One of the handful of things my ex-wife cooked, and it was really good. Better than my mom's meatloaf for sure. Trying to figure out how to scale stuff down as I'm cooking for one these days since number one son is away at school, number two has his own place and daughter lives with mom where there are no rules. Bought a small brisket and cut it in half. Started it outside on the Weber with some charcoal and apple wood chips. Did about an hour, then brought it in to the fridge overnight. Stuck it in the Crock Pot (r) this morning. It was pretty good, but needed more time to be really tender and I was ready to eat. I ended up chunking it up to make 'burnt end' type meal.

Meatloaf is under appreciated.

That sounds really good. I poach chicken breasts occasionally. The recipe I have uses onion, carrot, parsnip and chicken broth. Cook the veggies for about 10 to 15 minutes, add the breasts, bring to a boil then cover and turn off the heat. They're done in about 10 to 15 minutes -- check the temp. Makes a really nice, flavorful, tender breast. We're all so afraid of chicken that I think we overcook it most of the time and end up with something tougher than it should be. Did ribs for the family yesterday, then started a brisket on the grill. Brought it in to cook today in the Crock Pot (r).

The word bung makes me cringe. Please tell me they're not in your fridge Mitch.

The folks that need to worry are the mid/high-level management guys. They are the ones that'll get cut if the companies combine. Saw an article that BPS has engaged a banker to help them raise money. Johnny may be worth $4 billion, but it's not in cash -- it's in stuff. If BPS is gonna buy Cabela's outright it will cost them north of $3 billion in cash.

Sorry to hear that, JD. Prayers are on the way.

Stock chart for Cabela's for one year. Traded as high as $58 in March, now trading at around $43 after hitting a low of $33. Big dips in July and October -- probably after reporting quarterly earnings. The lower graph is volume traded. Pretty big pikes recently -- a private equity firm announced a 10% position in the stock the other day. A pretty big run up price yesterday when Reuters had an article about possible buyout. Article re: private equity firm buying a big chunk of Cabela's here. So -- Johnny's worth $4 billion?

Oh, I hear you. But -- just 30 minutes for something pretty tasty! And -- Jiffy is just good. So I eat it.

Made a quick bean soup the other night. Run the onion and carrot through the cheese grater to get small, quick cooking pieces. Canned beans, chicken bouillon, diced ham. Less than 30 minutes start to finish.

Hmmm.

There's a section that's off limits -- owned by the Danforth family. It's pretty well marked so you shouldn't have a problem.

Thanks. Yeah -- I've always heard that, but hadn't let it go more than a day or two. I definitely think it helped. Also, the method I used was good. I'd played around with the broiler before in my old electric oven without really getting what I was looking for. New stove is gas and it's taken me some time to get it figured out. Preheated the oven and stone (on the top rack) for an hour at 500 then turned on the broiler to cook them. These cooked about 6 minutes. Left the inside nice and soft with a little crisp on the outside. Just what I was looking for!

My old copy of Chuck Tryon's book says you need a permit to get to it. I think that's the only published stream I haven't been to.

Content I started filter and Food forum are showing up in unread content now. Did you change something?

ness loves that kind of food!

Now this one showed up for me. Forum level setting on food and mushroom forums??

I guess I didn't give results. It's very good. The best I've done.

And while we wait, I'll tell my favorite monk joke: A monk takes his vows and goes to live at a monastery where they are only allowed to speak two words every 10 years. After 10 years he goes to the Abbot who says, 'Brother, you have been here 10 years. What two words would you like to say?' 'Bed hard', said the monk. Another 10 years pass, and the monk goes before the Abbot who says, 'Brother, you have been here 20 years. What two words would you like to say?' 'Room drafty', said the monk. Another 10 years pass, and the monk goes before the Abbot who says, 'Brother, you have been here 30 years. What two words would you like to say?' 'Food cold', said the monk. Another 10 years pass, and the monk goes before the Abbot who says, 'Brother, you have been here 40 years. What two words would you like to say?' 'I quit!', said the monk. The Abbot replied, 'I'm not surprised -- you've been bitching ever since you got here.'

Nice! And, I love the Brittanys!

That's a great article on a special guy. On another note -- one of my favorite hunting books, Brush, Bobs and Brittanies, is by that Joel Vance mentioned in the article.