///M5

FOODIETOP

Interesting. Lots of places around here for game. Can't say that I've ever seen boar though. There are bison, elk, beefalo farms within a 30min drive that all sell direct to the public. Normally I just stock up at the local farmers markets though as I don't really feel the need to drive out to the farm. Being I am hosting Turkey it made me want to find something real to eat in that regard as well. I do get my beef & pork straight off the farm as well. Not sure why I never thought of poultry. I am now, just wish that the internet & farmers were more coincident as it would make it easier.

mmm, callouses

Keep your buds for portable, buy cans for 8 hour romps on the nooblets.

Boo for on the ear. My pinna get sore way too easy.

Portable and cans...not so much. I did wear mine while biking a bunch in college though. And yes, I can now laugh at myself.

One word century egg. That is two words.

Me neither, but I think that is cultural and not real. EVERY other type I have had I have been amazed at. The choice of accompaniments that the Japanese have developed for nearly every flavor is outstanding. Their food has so much detail it is amazingly easy to screw up, although at the same time in general it is also very simple to do. If I "knew" it was safe I'd be more than happy to give it a go. Yup. Agreed I would try it. The thought though is not pleasing, and usually I'll try anything. I grew up eating in a chinease home cooking enviroment though and the things I have tried there are WAY more extreme than anything Japanese Aware the chinese eat some serious wtf, but so do the japanese. I've had extreme from both cultures, but none of it was in the US.

Alton's skin did not get the finish I am looking for, but wasn't far off. Just like with any beast the skin is where it is at. I may buy a cheap bird this weekend and give it a go. Figure I can just freeze the meat when I am done and premake some stock for Thursday so that I can expedite the gravy making process. The tenting idea is appropriate though as the breast shouldn't really hardly break 160F. I guess you could try it with no tin foil on the breast, see if gets crispier? I did it one year where I let it go for ~40 minutes at 500 before tin foil and dropping it to 350, skin turned out pretty good Exactly. 30min is the problem

What is wrong with a nice set of cans, a headphone amplifier, and a microphone? Who can say no to a nice set of cans!?!?!?!?!

What is wrong with a nice set of cans, a headphone amplifier, and a microphone? Nothing directly. I've never had a desktop mic though and thought it would definately pick up more in room sound than a boom mic at my mouth. I also have never even considered cans as I don't particularly like the on ear approach and a lot of what I looked at (read grados) are on ear. I like the around the ear style if I am going to wear it for extended time. I don't like on the ear either, over is MUCH more comfortable. My cans aren't tiring to wear at all. A directional mic placed appropriately should help, but as for picking up noise just mute yourself and then why would you care?

When taken correctly, measurements cannot and never lie. You should note that I didn't cite only t/s measurements but others as well. As a whole when together they are not just a reference point but a true measure of performance.

rawpoultyTOP

Me neither, but I think that is cultural and not real. EVERY other type I have had I have been amazed at. The choice of accompaniments that the Japanese have developed for nearly every flavor is outstanding. Their food has so much detail it is amazingly easy to screw up, although at the same time in general it is also very simple to do. If I "knew" it was safe I'd be more than happy to give it a go.

What is wrong with a nice set of cans, a headphone amplifier, and a microphone?

Alton's skin did not get the finish I am looking for, but wasn't far off. Just like with any beast the skin is where it is at. I may buy a cheap bird this weekend and give it a go. Figure I can just freeze the meat when I am done and premake some stock for Thursday so that I can expedite the gravy making process. The tenting idea is appropriate though as the breast shouldn't really hardly break 160F.

I haven't tried anywhere yet, just was thinking that I'd be willing to throw down on something special since I am hosting. In particular since everyone is bringing everything else expensive.

What bird can I eat raw liver from??? Well okay, slowly poached at a low temperature. Not quite raw. Was more referring to the yumminess of not needing to add anything or "cook" them in anyway, but technically inappropriate I suppose. Perhaps you could, but I can't verify. I didn't mean to call you out. I was more asking like a student really interested in something the master was saying. I am still a lowly padewan learner. I hate liver in general, so I would love to find a way to like it. I didn't take it that way I am sure you "can" eat it raw as well. Hell in Japan they have chicken sashimi so I bet a well cared for duck/goose is probably a heck of a lot safer.

Amp crossovers? Have you checked/unplugged your rca's to see what channels and what it follows?

What bird can I eat raw liver from??? Well okay, slowly poached at a low temperature. Not quite raw. Was more referring to the yumminess of not needing to add anything or "cook" them in anyway, but technically inappropriate I suppose. Perhaps you could, but I can't verify.

You checked cooks on crocus hillI'm guessing? I think they are 9 a pound. I have never tasted one. I have only heard of them this year in fact. I guess little farms is the biggest place locally to get them. Little farms?

ROFL. "same as" If I were to use the same as I'd put the Pontiac Aztek in that sentence.

and guess what? I'm under 25 hahaha. in all honesty.. the front end is what i really like TBH rest of the car is BLAH.. I do agree though I know that is why I made the comment. I flat out don't understand. It is so ugly. Maybe even worse than the Skyline.

With that kind of machinery there is no excuse for not using a double baffle, some real bracing, and making a piece of art. Yes, I am jealous.

Oh, and anything over 6 lbs is a big piece of meat that WILL benefit from a slower cooking process. Hell 3lbs probably. So yes, even for chickens.