12 cups of turkey stock, individually portioned, vacuum packed, labeled, and in the chest freezer

Aaron, any leads on a Merc forum that might have info on the stereo/Nav in my truck? Have tried to search a few times and just find horror stories about mechanical things and not the info I want. The scariest being the $68,000 engine that is in the truck. Replaced by MB it is $75,000 including the $7k for labor. Luckily mine is fully warrantied with no deductible.

That's one heck of an engine price tag.

Nice reply Matt, funny it is the same

sitting in LAX in mobile mode right now so no reply quotes

great minds...

Are you feeling better with that sore throat?

Aaron, any leads on a Merc forum that might have info on the stereo/Nav in my truck? Have tried to search a few times and just find horror stories about mechanical things and not the info I want. The scariest being the $68,000 engine that is in the truck. Replaced by MB it is $75,000 including the $7k for labor. Luckily mine is fully warrantied with no deductible.

How is that even possible? The engine costs 75% of the vehicle. That pretty much means the rest of the vehicle is worthless.

Part of the reason I was so furious when I lost the sled was that the engine was worth as much as the insurance paid out.

Overbooked flight, not due to seats but due to weight. LOL. They are asking for people to stay back. I better not sit next to a big ole fatty.

I cannot imagine if you and I had to sit next to each other. The convorsation would be great. The comfort would be horrible.

scheduled my CT for friday. nice and early. Need to be there at 6:45. And up by 5:00 chugging a berium shake.

Overbooked flight, not due to seats but due to weight. LOL. They are asking for people to stay back. I better not sit next to a big ole fatty.

I cannot imagine if you and I had to sit next to each other. The convorsation would be great. The comfort would be horrible.

They usually move us bigger guys to even the load out on planes

pandora rick rolled me!

Matt, how is Jack? My sister has a female English like Jack and the dog is very warm harted and loves kids.

That sounds like Jack. I wish I could play with him outside more. this rain slush ice makes it so he can't go out. He will get hurt bad playing ball. My fella is the runt of his litter at about 165-180 so he is smaller with TONS of energy for his squeeky ball. He won't put all his pays on the puppy scale so I don't know a true weight.

I Couldn't imagine a better breed for my lifestyle though. We might get a female soon and then breed them. Jack has such a GREAT temperment and amazing structure and shape. He is calm 90% of the time but will get worked up if I want him too. Doesn't need much walking or playing time, though I wish he got more recently. He watches the house so well. NO ONE comes in without being introduced if he doesn't know them. Never bites though, always gentle with children.

i think the noise is a hole in my exhaust. I bet the CEL is my o2 sensor......

I don't think I have cats on my truck anyomre.

I hope the hole isn't in the headers though.

Glad to hear Jack is doing well and you are enjoying him. I kind of wish the wife would have wanted an English rather than a bull after going to my sisters. I sat on the couch and her dog was my best friend trying to sit on my lap, she settled for snuggleing next to me. Who nows maybe my next dog will be an English.

The W wants to buy me a new 7" santoku knife for xmas. I have no clue what makes a good knife, but can narrow down that she will probably buy it at Bed Bath and Beyond.

My question is obviously for recommedations,peferably from BBB, but also what makes a good Santoku knife?

Thanks in advance.

Man have I done research on this. Are you sure you like santoku knives more than a chefs knife. My 7"ers are insanely too small for what I need them to be.

As for what makes a good one... It's all in the steele and how much care you want to give it. If you don't want to use it then imediately wash dry then oil it, go with wusthoff or shun. If your rough on your knived the german style will probably be a better buy.

Holding them in your hand is the most important though. I have come to love the D shaped dowel on traditional japonese knives actually. I have a boning Deba and a Yanagiba(sashimi or slicing knife). I will be buying a japan made cheff knife (gyuto) next.

I honestly don't know what knifes will suit me best, thats why I ask you guys. I definetly put comfort first. Then I am after something that will hold an edge.

The W bought me a Henckels forged german santoku. It was the one that fit my big sausage fingers the best and was still affordable for the weekend chef.

I see a chefs knife should be the next knife to invest in? What do you personally use the boning Deba and sashimi knife for?

Same questions as below?

The Ken Shun Santoku is nice, although my problem is that I don't know what to use a 7" knife for. THE MOST important thing in any knife is that it is comfortable in your hand, second is the steel. You can sharpen anything, but obviously better blades take a better edge or keep it longer or both.

What is your prefered meat triming knife? What is your Prefered veggie chopping knife?

I am sure I am using the wrong knifes for the job, but must learn.

Can you say king crab the size of a small childs arm!! Yummy!!

hole top!

The Deba is like a meat cleaver. It can crush/cut through smaller fish bones and chicken bones. Though I can't think of an aplication that I would want to chop up chicken bones. Either way I use it when I need to cut meat around bones or to whack at harder thick skinned vegis.

The longer sashimi slicer I use for any softer protein without bones. It's long, but thicker along the spine than a normal american, german, or french. I will try to link you up later tonight. I cannot link from work.

They are made out of different carbon steels from japan and hold an edge like nothing I have used in the kitchen. One is "blue" and one is "white" steel.

They also both have only one side sharpened, "single grind" is the other term. Think of a chisel. They can get 10-20% sharper EASILY that way.

...well.... do you have time to get up and go when PWNing noobs?

No I didn't think so.

hell I put the console and TV in the bathroom!

Only small problem I have with pan sear is

1. Not cast iron pan, only cast iron pot

2. Searing fills the house with the smell. Sadly my kitchen has no windows and the exhaust fan sucks, but i can deal with it.

I've seared before but think I could do better. which oil should I use, seasonings, etc.

As far as the wine. She honestly may not even drink it, but i just had a hankering for wine and a a bottle of wine and 2 glasses can't hurt right?

I always sear steaks with bacon fat actually.

Or doctored olive oil (ie add some butter )

That's what I did last time but it smoked something fierce

I can get you guys disposable diapers so you don't need to wash them we make thousands every day.

http://www.messinahof.com/

See anything of interest here? I would consider stopping by tomorrow and picking something up.

One more thing...

Need a stellar au gratin potato recipe

K thanks

One more thing...

Need a stellar au gratin potato recipe

K thanks