Godsmack

**steps up on soapbox** The bullshit of overpriced rentals and the idea of 'you need to make 3x the rent to even be considered' is very frustrating. Between BAH while in school (and I am doing summer semester)and disability I clear roughly 2900 a month. Between this and the girl averaging 33 hrs at 9 an hr (yes home depot pays low wages and she has not found much better) rent of 1435 a month for a nice townhouse is easily paid. But that is almost impossible to do, as they don't want use to even rent unless we have 3x the income. The only places around 1000 a month are far too small in comparison to military housing, or are in shitty areas of town. Needless to say I am finding myself frustrated with this shit. J

Pics are very welcomed. J

Looking for 'older' subs and a,ps. If the sub is built any year after 2004, I am more than likely not interested. Amps made after 2004 unless rare, I am more than likely not interested in. Toss up what ya have, and what you are after in trade or cash wise. J

One of the only reasons I miss living in Arizona. We could find cars and parts all day long cheaply. Flipped a few of them real quick, and real easy. J

Sounds like another normal week man. At least if it was another 8 hr day on my arm, you could count on breaks for food. J

If you mean Newtonville NY, I been out that way a few times, but don't really remember it. And yes she does. It's why we divorced. J

Right on! J

http://www.homebrewing.org/14-Propane-Burner--220000-BTU_p_1190.html That work?

I need some good cast iron when I move. J

Good points. J

Exactly, and those spots are mediocre to bad. A real Asian restaurant would probably open up your mind a bit.Perhaps the next time I travel I will have to ask you for a reccomendation for a good resturant or two. J

That is an issue on my Weber.JGenerally speaking Weber's are garbage.I picked mine up as my grandfather's (which is 27 years old) cooks like a champ, and has only needed its burners replaced once over its lifetime. Granted, it was only replaced when he switched from propane to natural gas J

Seriously? Look up "Mother Sauces" and realize that fundamentally until you master those in the kitchen you should not use any other "sauce"Looking it up, I can see why it does not ring a bell at first. I do not enjoy cream or cream-ish sauces, nor seafood (I mention that as most of the other sauces reference it).I have horrible tastes in a lot of food, but am at least moving away from shit foods.JIt is going to take more years off your life eating that way than smoking will. Seriously, stop TODAY.Already quit smoking. As for the food, what do you think I eat that is bad for me? I just have never found any seafood that was palatable to me. I have tried cod, salmon, crab, lobster, shrimp, founder, snapper, and tuna. All cooked (or done as sushi) in a variety of ways, and it all tastes like trash to me. I would rather eat well done steak and rinse it down with clamato than eat seafood.JJYou said you eat crap, not me. I've had some REALLY bad seafood in Tampa btw. Overcooked fish is perhaps even worse than overcooked beef...What I meant is that my tastes do not include cream based or textured sauces, I do not care for seafood, I do not enjoy many vegetables, I do not care for much in the way of Asian cusine. Not saying I eat shit food, but my taste in food is so simplistic and bland, that it is horrible.JYou've confused your body to like crap instead of real food. The only cure is to cut out ALL of the crap for 20+ days and reset yourself.It will also be the healthiest thing you can do. I have a friend who was like you in his eating habits, but he was also extremely overweight. Two diets helped him a ton. The first was to not eat the same meal in a month. The second is to eat 12 cups of vegetables a day. He couldn't handle the second until doing the first for a couple months. Worked extremely well and opened his palette up.The Asian food is particularly bad in Florida btw. LIke inedible bad.I may have to look into trying that. ONLY Asian food I found edible down here was at Teppan Edo at Japan Epcot in Disney, and at Kobe hibachi. J

That is an issue on my Weber. J

Feel free to keep going. Nothing like lessons on how to improve your food experience. It certainly seems that way!! Actually I only order steak rare. The Redder the flesh the tastier. Just needs to be warm and still moist (Giggitty). Most other people I know what medium or medium well.Also as for the south comment, Tampa isn't really the south. Yes, it is in the southern part of the country, but it is. Not like Georgia, Alabama, Louisiana, South Carolina. Honestly, it reminds me of a Sandy humid Syracuse (God it pains me to say that). No food group it does especially well (minus seafood as it is usually caught that morning, and cooked that evening), but nothing that is completely fucked up wrong per se. You do get what you pay for around here, and I have only found 2 BBQ places I thought did BBQ justice, and one is a chain.JHate to burst your bubble but Tampa is in the South when it comes to having shitty food. I've spent probably 20 days in Tampa and outside of spending over $100 on a meal haven't had a good one. I am of course excluding effortless things like raw oysters, fried oysters, cocktail shrimp and the like. That shit there is fucking awesome, but noting the location it better be. Guess what I eat when I visit the gulf? rofl.Please keep in mind when it comes to food and choices, Tampa and St Petersburg are very much alike, and very different all at once. We have some great choices, and as we attract beach goers, the mom and pop resturants are everywhere.I have only spend 100+ on a plate a few times out here, and yes each time it was worth every penny.JI'm aware. Spent a lot of time there and never once have I had to worry about the bill as it has always been on business...I am also rather good at sorting through different websites and such to find restaurants worth visiting. Something I do more than once a week.Any websites you suggest, and what to truly look for? I would love to try some new places I may not necessarily drive by, or know about. J

Seriously? Look up "Mother Sauces" and realize that fundamentally until you master those in the kitchen you should not use any other "sauce"Looking it up, I can see why it does not ring a bell at first. I do not enjoy cream or cream-ish sauces, nor seafood (I mention that as most of the other sauces reference it).I have horrible tastes in a lot of food, but am at least moving away from shit foods.JIt is going to take more years off your life eating that way than smoking will. Seriously, stop TODAY.Already quit smoking. As for the food, what do you think I eat that is bad for me? I just have never found any seafood that was palatable to me. I have tried cod, salmon, crab, lobster, shrimp, founder, snapper, and tuna. All cooked (or done as sushi) in a variety of ways, and it all tastes like trash to me. I would rather eat well done steak and rinse it down with clamato than eat seafood.JJYou said you eat crap, not me. I've had some REALLY bad seafood in Tampa btw. Overcooked fish is perhaps even worse than overcooked beef...What I meant is that my tastes do not include cream based or textured sauces, I do not care for seafood, I do not enjoy many vegetables, I do not care for much in the way of Asian cusine. Not saying I eat shit food, but my taste in food is so simplistic and bland, that it is horrible. J

Actually I only order steak rare. The Redder the flesh the tastier. Just needs to be warm and still moist (Giggitty). Most other people I know what medium or medium well.Also as for the south comment, Tampa isn't really the south. Yes, it is in the southern part of the country, but it is. Not like Georgia, Alabama, Louisiana, South Carolina. Honestly, it reminds me of a Sandy humid Syracuse (God it pains me to say that). No food group it does especially well (minus seafood as it is usually caught that morning, and cooked that evening), but nothing that is completely fucked up wrong per se. You do get what you pay for around here, and I have only found 2 BBQ places I thought did BBQ justice, and one is a chain.JHate to burst your bubble but Tampa is in the South when it comes to having shitty food. I've spent probably 20 days in Tampa and outside of spending over $100 on a meal haven't had a good one. I am of course excluding effortless things like raw oysters, fried oysters, cocktail shrimp and the like. That shit there is fucking awesome, but noting the location it better be. Guess what I eat when I visit the gulf? rofl.Please keep in mind when it comes to food and choices, Tampa and St Petersburg are very much alike, and very different all at once. We have some great choices, and as we attract beach goers, the mom and pop resturants are everywhere. I have only spend 100+ on a plate a few times out here, and yes each time it was worth every penny. J

Seriously? Look up "Mother Sauces" and realize that fundamentally until you master those in the kitchen you should not use any other "sauce"Looking it up, I can see why it does not ring a bell at first. I do not enjoy cream or cream-ish sauces, nor seafood (I mention that as most of the other sauces reference it).I have horrible tastes in a lot of food, but am at least moving away from shit foods.JIt is going to take more years off your life eating that way than smoking will. Seriously, stop TODAY.Already quit smoking. As for the food, what do you think I eat that is bad for me? I just have never found any seafood that was palatable to me. I have tried cod, salmon, crab, lobster, shrimp, founder, snapper, and tuna. All cooked (or done as sushi) in a variety of ways, and it all tastes like trash to me. I would rather eat well done steak and rinse it down with clamato than eat seafood. J J

In order to better understand the better way to cook meat, what methods do you recommend with steak on a gas grill?JUntil you can pan roast successfully you should avoid the grill.To answer your question though, fundamentally this is the method.Get your grill as hot as it can get. Realistically this may take an hour on preheat or the hottest setting. The other realistic bummer is that this is still probably not hot enough to properly cook a steak unless it is charcoal. I have a $10,000 Lynx grill and anything less than an hour and it is NOWHERE near hot enough.Sear for 30 seconds, rotate to get cross marks and more carmelization and sear that for 30 seconds. Flip, sear for 30 seconds.Turn the grill to its lowest setting, open the top and put the steak on the last of the cross hatch sides on the grill. Once the grill has dropped below 350F you can lower the lid again.Use an instant read thermometer and pull the steak off when it hits 105F (perhaps more if it is thicker but never more than 115F). Loosely tent the steak with tinfoil on a warm (or at least insulated read plastic) plate. Let it rest for ten minutes. If it climbs to over 125F you took it off too late. This is for medium rare. For a Filet that is really overcooked, but about ideal for a ribeye as there is more fat in the ribeye.Thanks for the tips. I Have done a small bit of pan roasting, and it all turned out good, and juicy, but not great IMO. I take it you consider that temp to be about 1000*F?

Actually I only order steak rare. The Redder the flesh the tastier. Just needs to be warm and still moist (Giggitty). Most other people I know what medium or medium well. Also as for the south comment, Tampa isn't really the south. Yes, it is in the southern part of the country, but it is. Not like Georgia, Alabama, Louisiana, South Carolina. Honestly, it reminds me of a Sandy humid Syracuse (God it pains me to say that). No food group it does especially well (minus seafood as it is usually caught that morning, and cooked that evening), but nothing that is completely fucked up wrong per se. You do get what you pay for around here, and I have only found 2 BBQ places I thought did BBQ justice, and one is a chain. J

In order to better understand the better way to cook meat, what methods do you recommend with steak on a gas grill? J

Seriously? Look up "Mother Sauces" and realize that fundamentally until you master those in the kitchen you should not use any other "sauce"Looking it up, I can see why it does not ring a bell at first. I do not enjoy cream or cream-ish sauces, nor seafood (I mention that as most of the other sauces reference it). I have horrible tastes in a lot of food, but am at least moving away from shit foods. J

I can certainly see the differences and agree the second pic does look right. Upon re-looking at the 1st pic by comparison, I see the differences. J

I Love those trucks..... J

Fucked up thing is to most people and most resturants that is medium rare since it is still red. And grade D is generous Sean. Convicts often have more edible food than we got. Also, overcooked is an understatement from hell. Considering that it was a deployment, I was happy to be fortunate enough to be on a big Camp, safe (usually), and well fed. J