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05-30-2017, 03:17 PM - 1 Like   #36751
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QuoteOriginally posted by Racer X 69 Quote
I like kale.

And mustard greens.

Not so sure about spinach though.
the hotel one of our vendors put us up at made omelets-to order for brunch
the chef made me a spinach, salmon and swiss omelet that was out of this world

we talked later and I have used spinach in a wide assortment of dishes since

perhaps the most controversial has been to turn torn spinach into pasta just as it is served

even with red sauces the combination is quite good


anyway, it made popeye the man he was

---------- Post added 05-30-17 at 03:24 PM ----------

oh. aye
a fierce beastie, indeed!

what next...Terrierman's Daily Dose: Chupacabra Hunting With Terriers ?

05-30-2017, 03:34 PM   #36752
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QuoteOriginally posted by ccc_ Quote
the hotel one of our vendors put us up at made omelets-to order for brunch
the chef made me a spinach, salmon and swiss omelet that was out of this world

we talked later and I have used spinach in a wide assortment of dishes since

perhaps the most controversial has been to turn torn spinach into pasta just as it is served

even with red sauces the combination is quite good

And that is how I get my spinach. Hidden in other stuff.
05-30-2017, 04:40 PM - 2 Likes   #36753
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QuoteOriginally posted by robtcorl Quote
Man you must cook them really low and slow.
Don't think I've ever went over 5 hrs. for BBs, spares yes.
Pics are it didn't happen.
Great, one of the few times I did not take pictures.
First image: Mothers-day, was pressed for time, about 6 hours. Could have gone longer.

Second image: Easter, 11 hours, stack of two. A purist might argue that these were over-cooked... The meat was tender enough to suck off the bone
Indirect, drip-pan, pan boiling 50/50 water and apple-juice keeping up the humidity, around 240... give or take. I buy them from BJ`s, they are nicely trimmed with just a right amount fat to keep them moist.

edit: that 240 something is at the top of the kettle top where the thermometer is. The actual temp. at the meat is TBD. Probably around 160 or so. Just a WAG Rob.
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Last edited by Ex Finn.; 05-30-2017 at 05:25 PM.
05-30-2017, 04:54 PM - 1 Like   #36754
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QuoteOriginally posted by Ex Finn. Quote
Great, one of the few times I did not take pictures.
First image: Mothers-day, was pressed for time, about 6 hours. Could have gone longer.

Second image: Easter, 11 hours, stack of two. A purist might argue that these were over-cooked... The meat was tender enough to suck off the bone
Indirect, drip-pan, pan boiling 50/50 water and apple-juice keeping up the humidity, around 240... give or take. I buy them from BJ`s, they are nicely trimmed with just a right amount fat to keep them moist.
You really like ribs, don't you?

05-30-2017, 04:59 PM - 1 Like   #36755
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QuoteOriginally posted by Racer X 69 Quote
You really like ribs, don't you?
I like cooking them, there is beer and a long time around fire involved after all, everyone else likes the outcome

I will UN-accent that at the next convenient time
05-30-2017, 05:01 PM - 1 Like   #36756
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I think we'll need to visit you for dinner! Looks yum!
05-30-2017, 05:03 PM - 2 Likes   #36757
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QuoteOriginally posted by MarkJerling Quote
I think we'll need to visit you for dinner! Looks yum!
Any time. Bring the potato-salad and the slaw.
05-30-2017, 05:04 PM   #36758
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QuoteOriginally posted by Racer X 69 Quote
But do you enjoy it? That is key. Doesn't matter if you are expert or not, but how much satisfaction that you can derive from it.
I love the skiing. The falling - not so much.

05-30-2017, 05:09 PM   #36759
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QuoteOriginally posted by Racer X 69 Quote
And that is how I get my spinach. Hidden in other stuff.
I was anemic when I was a kid, and apparently, at least back then now sure about now, raw eggs are supposed to help.
Mom was always making me milkshakes.
One day I spotted a little egg yolk on the rim of my glass.
She fessed up, I gave it some serious thought, and kept on drinking them.
05-30-2017, 05:15 PM   #36760
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This bit of news was a bit of a shock for me: I was involved with the major renovations on the estate from 1992 to 1999. This building was extensively renovated and updated.

Luckily, the Manor House (parts of which date from the 1700's) and other buildings dating to as early as 1693 survived unscathed. See here: 'Irreplaceable' paintings destroyed in Lanzerac hotel fire | News24

See too Lanzerac Wine Estate Since 1692 | Lanzerac Hotel & Spa
05-30-2017, 05:21 PM   #36761
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QuoteOriginally posted by robtcorl Quote
I was anemic when I was a kid, and apparently, at least back then now sure about now, raw eggs are supposed to help.
Mom was always making me milkshakes.
One day I spotted a little egg yolk on the rim of my glass.
She fessed up, I gave it some serious thought, and kept on drinking them.
When Rocky came out suddenly all my buddies were pumping iron, training, and drinking a half dozen raw eggs for breakfast everyday. I tried it, and it was OK, but I knew better than to consume raw cackleberries.
05-30-2017, 05:29 PM   #36762
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QuoteOriginally posted by MarkJerling Quote
This bit of news was a bit of a shock for me: I was involved with the major renovations on the estate from 1992 to 1999. This building was extensively renovated and updated.
Fire at Lanzerac Hotel & Spa in Stellenbosch - YouTube

Luckily, the Manor House (parts of which date from the 1700's) and other buildings dating to as early as 1693 survived unscathed. See here: 'Irreplaceable' paintings destroyed in Lanzerac hotel fire | News24

See too Lanzerac Wine Estate Since 1692 | Lanzerac Hotel & Spa
That`s a major blaze!
05-30-2017, 05:37 PM   #36763
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Yes. These areas were all destroyed:








Last edited by MarkJerling; 05-30-2017 at 05:45 PM.
05-30-2017, 06:00 PM   #36764
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I should mention I drew most of the timber joinery, floor tiling (marble) layouts, and the general renovation drawings.
05-30-2017, 06:01 PM - 1 Like   #36765
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QuoteOriginally posted by Ex Finn. Quote
Any time. Bring the potato-salad and the slaw.
Not sure the slaw and salad will survive the flight(s) but I'll give it a try!
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