dem beats

Where do I buy one of those?

Who's carmen?

That is an amazing pair of headlights.

SLaughtered the chest yesterday. warm up then 4 sets flat bench, 3 sets incline, 3 sets dips, 3 sets flat behind the head dumbell lift, 4 sets cable pulls.

Benefit, I like it and it helped me kick my 12 pack of Mt. Dew a day habit. I now drink no soda. Goes great with food, wonderful with espresso, and is downright refreshing. Disadvantages is that it is expensive if you buy it, but I make my own. Cost me about $0.01 more per 2 liter than tap water. Exactly what I'm trying to do, though less severe. Do you spice it up with anything? I remember seeing your setup and IIRC it wasn't a huge initial investment. I'll try out some bottles of it and see what happens. I'm throwing my .02 in mike. This is something that is on a smaller scale. It's not a huge cost savings but it's definately easier than hauling the bottles like I do now from the co-op. I will once and a while mix juice with plain soda.

Benefit, I like it and it helped me kick my 12 pack of Mt. Dew a day habit. I now drink no soda. Goes great with food, wonderful with espresso, and is downright refreshing. Disadvantages is that it is expensive if you buy it, but I make my own. Cost me about $0.01 more per 2 liter than tap water. I need to commission you to build me one Sean. Not having to haul it would be heaven

everyone told me running was bad on the knees but it really helped me to rehab my knees. I've never had clip in shoe/pedals either. Just the strap for over my shoes.

as for being thin, it's probabaly better than being an obese bastard like me! I'm down what I would guess to be 30 lbs.

I think it's your legs that make you look so thin and tall. When your at the bottom of a pedal stroke it always makes people look stretched. This bike stuff is pretty cool. I only rode mtn bikes though. my knees would get sore on really long rides though. I switched to running as it messed with my knees less.

OH and you're tall and thin as a pencil. The bike looks like a really great fit when you're on it. It looks slightly odd by itself though.

Ha! Those short look pretty normal. Nice. They actually can pass for kinda normal shorts from that pic. When I was in shape I wore spandex swimming trucks at the gym for laps. I looked epic. When biking I never had a pair of shorts. I was off the seat quite a bit though.

damnit Sean. I wanted to see spandex!!! I can't even properly see the pics from the cell. WTFery.

I WANT SOFTSHELL CRABS! OHM NOM NOM NOM NOM NOM NOM

I don't use gravy then either.

I don't like mashed taters with fried chicken usually unless it's basically creamed potato.

What is wrong with bacon or sausage fat? Concurrent posting AND the solution. Personally I like sausage in my white gravy so I just fry up some bulk sausage and make the gravy with that. Can still put it on top of chix fried steak. I know it isn't right to the Southerners, but its better anyways. So this is what I tried last time. I just need to work on getting the roux right. Did I understand you correctly when you mentioned One could mix the flour and milk and then add to the fat instead of putting the flour into the pan with the fat and letting it just barely brown?

Not necessary, just have to cook your roux. Not even necessary to use a low protein flour. In this case you want the flour to be covered with fat before adding the liquid. If you have drippings and not fat then instead of wondra just add your liquid into a jar with AP flour and shake it up. No clue what wondra is. I haven't used a roux untill about 3 years ago. this is all new to me, I really know almost nothing about "American home cooking".

~ 1/8c per cup of milk. Need a heavy tbsp of fat in the pan for the 1/8c of flour. Thanks! Thats what I was looking for!

let me rephrase. I use bacon fat for nearly all searing. I have never fried ANYTHING with what I would consider success.

I use bacon fat now for almost any frying.

I didn't know if the oil would matter. I have really only tried with animal fat. Left over from steaks or sausage.

My roux always ends up too thick and paste like. Probably too much flour.

I have never made a sucessfull white gravy before, and I would really like to be able to pull that style off at home rather than always have to leave the house to get muh fix.

Peng you got any advice on the cream/whitegravey/sawmill type gravy?

Julian, thanks. That was what I was thinkin. Can you make a white gravey from it in the case of chicken fried steak?