Zep

BUMP So funny Gone fishing

Wrong. The correct answer was......................R whites R whites dont collect 200 an go stand in the corner Gone fishing

I don't envy you, I was never a team player, I will bounce ideas off my boss knowing that they will eventually be his idea so when the shit hits the fan it was his idea Gone fishing

I'm trying to give it up but it's one of those nights.................... Gone fishing

When they stopped the PATHE NEWS and cartoons before the main feature, thats when I stopped going Gone fishing

Dont hate me, but as I had to kill a couple of lambs today so tonight it's Lamb cooked over the open fire, Gone fishing

Yummy Corn snake. JELLIED CORN SNAKE 900g (2lb) Corn snake 600ml (1 pint) Chicken Stock 1 Onion 1 Carrot 1 stick Celery 15g (½ oz) Gelatine ½ Lemon 1 Bouquet Garni Fresh Herbs Grated nutmeg Place the snake skin side down and sprinkle with a pinch of grated nutmeg, grated lemon zest and the chopped herbs. Cut the snake into pieces about 4 inches long. Roll up each piece and tie with string. Put the stock, finely chopped onion, carrot and celery with the bouquet garni into a saucepan and bring to he boil. Add the snakes and simmer very gently for about 15 minutes or until tender, . Extract the snake and remove the string and placing them in a bowl. Measure the stock and make up to 450 ml (¾ pint) with water. Add the lemon juice to the gelatine to dissolve, add to the hot stock stirring to ensure it is fully dissolved. Strain over the snake and leave to set. Turn out when cold. Goes great with a side order of Snails in garlic Gone fishing

So now your best option is download DVD Santa (its free) burn it an it'll be region free also converted to ntsc Gone fishing

Normally with a computer dvd player you can change zones 3 times before it locks you out. or do what I did, I chipped the ps2 so I could play any region, pal or ntsc I just rememberd Nero will change pal to ntsc Gone fishing

Yeah. If its for your trailer, I doubt you have a 200Amp service... But then again, maybe 100A will be enough on a trailer (240V tho) since there shouldnt be much more load. How do you calculate 100-200amps. (Amps x volts = watts) The new generation heaters are less than 5Kw Gone fishing

A small propane would work well for you, look for about two gallons a minute, I doubt if a RV hook up would be able to supply sufficiente power for an electric one. ie:- a 5Kw heater would need around 45 amps on 110v or 40 on 125v Gone fishing

You must be excited your spelling has gone to shit. Oh, an I think I'm getting an Edel atlas Gone fishing

Whats traffic school? some way out of paying a ticket. Here in Spain stop signs mean diddly squat, Gone fishing

Thats what I say when the wifes on the rag Gone fishing

Yes, but noone NEEDS one. Just lazy And of course a civil servant would know all about being lazy When you have to cook twice a day for seven hungry mouths you'll derserve a dish washer, or thats what my wife tells me Gone fishing

I'd hate to try an get that in a D bag Gone fishing

No I've not heard of sugar curing, I can imagine it would work as the main purpose of the salt is to bring down the water content in the meat (thus preserving the meat) sugar would have the same effect, The most important requirement is low humidity, lowish temp an ventilation. I shall look into sugar Gone fishing

Ive got a Philips whirlpool an it does a great job on the valve covers an other hard to clean motor parts Gone fishing

No it's not Parma ham, that should of read "like Parma ham" it was more of a reference so people would know which type of ham I was talking about. I procesed it last January here at home Catalunya Northern Spain. I buy a few piglets each year (now second year)which I raise on the left overs from the kitchen and vegetable garden, Next year I plan on fencing off a area of my woods to let them scavage for acorns an truffels, I cant let them freerange at the moment as we have a lot of wild boar in the woods, The process is,cut leg from pig(once dead) remove artery from leg or as much of the artery as possible, this is to remove as much blood from leg as possible, pack leg in salt, 1 day for each kilo, remove an clean off salt, I then press leg under about 50kilos for a few days (to get a flatter shape) it's then hung in the basement for about 9 months,(I hang it in a mosquito netting bag just in case a fly or beetle gets in) I live in a old stone built farm house that has walls more than 1meter thick an curing rooms down in the basement. Here in Catalunya the ham is called "Pernil salat" but if I said that only a very few people here would know what I was talking about. Gone fishing

Read some of the thread an I got to applaud you on knowing you own mind.............now if you could just convince some of those immigrantes to think like you. Gone fishing

Edit: Picture1 is the best hook knife i've ever seen. Must be a CReW dog The knife is an old carbon steel blade that I use to stick pigs, That old knife hones to an edge so sharp ypu cant feel it cutting you. an Ive got the scars to prove it PS. book a flight this time you ............... Gone fishing

Then it's a good job I've got theree more as my wife an kids could demolish one in a week or so. Gone fishing

I proudly present my first Jamon salada (or for those of you who dont know Parma ham) 10 months curing, first cut was alittle salty, but the deeper you go the more suculent it is. I've 3 more hanging in the sotano one for los reyes an one I'm going to take to Empuria in January so my new friends can try autentic cured ham Note the dirty cloth is from cleaning the ham as I'd just brought it up from the basement Next project, building a smoking house, for sides of smoked bacon. Gone fishing

Not for long, that'll be my next one for ringing Gone fishing

Notice the cesarian scar, is that so the little pricks feel more at home Gone fishing