[Racer X 69]

Life can be tough on dogs too.
My Colorado son's rottie tangled with a porcupine the other night.
Recovering after an emergency visit to the vet.
They say that even after tangling with one, it won't stop them from doing it again.

Must have been pretty bad Bob.

I only see a circle with a line through it.

[Racer X 69]

Racer, it looks like they're removing the label?

No, the label is further up the bottle.

Actually I'm thinking @Rupert is ignoring my post, as he is ashamed of the sick and twisted things he did to that bottle of his favorite shoe polish.

[robtcorl]

Must have been pretty bad Bob.

I only see a circle with a line through it.

I thought it would show, but forgot it was sent to Google Photos via my Samsung.
This should work.

[Racer X 69]

I thought it would show, but forgot it was sent to Google Photos via my Samsung.
This should work.

Ow.

I've had to remove quills from a dog's muzzle a few times. I learned the first go around to cut the ends off with a wire cutter first. Each quill is a bulb, and when you try to one out it makes the barb stick out even more, making removal painful for the animal, as well as causing more trauma.

I even hit a porcupine with a '63 Ford Econoline van I had once. Both the tires that ran over it had lots of quills sticking out of them.

[savoche]

Plans were to put a few packs in my survival bag with my brick of Velveeta

Umm... Is that the bag where you put all the stuff that makes you go "I wonder if I'll survive ingesting this"?

[savoche]

I thought it would show, but forgot it was sent to Google Photos via my Samsung.
This should work.

Ouchie! Poor thing...

[savoche]

This pussycat we saw in the Kalahari had had a similar encounter. Probably out of desperation as he was old and I saw his teeth were pretty much gone or broken. Not much fat left on him either.

[Racer X 69]

This pussycat we saw in the Kalahari had had a similar encounter. Probably out of desperation as he was old and I saw his teeth were pretty much gone or broken. Not much fat left on him either.

So sad to see such a magnificent and majestic animal nearing the end of his days, and in such a humiliating manner.

*sigh*

The circle of life.

[Ex Finn.]

No fossil fuels anywhere near my Weber!

Speaking of Weber, just used mine to cook some rib-eyes.
I do have a gas Weber also, does not see much use.

[robtcorl]

Speaking of Weber, just used mine to cook some rib-eyes.

Looks just like my Weber a few minutes ago, except with Mrs Bob's favorite steak, filet mignon.
Pics tomorrow or mine didn't happen.

[robtcorl]

Pics tomorrow or mine didn't happen.

I read an article recently that touted using mayo on just about everything that hits the grill, from veggies to meat.
It's not supposed to add or change the flavor, but helps browning (maillard reaction).
I had coated the larger beef tenderloin steak, on the right, with mayo as an experiment.



No taste difference that I could tell and I like the color of the un-mayoed one, now on the right.



I might try it on chicken next time, or maybe not.

[Racer X 69]

I read an article recently that touted using mayo on just about everything that hits the grill, from veggies to meat.
It's not supposed to add or change the flavor, but helps browning (maillard reaction).
I had coated the larger beef tenderloin steak, on the right, with mayo as an experiment.



No taste difference that I could tell and I like the color of the un-mayoed one, now on the right.



I might try it on chicken next time, or maybe not.

Mrs. Racer used mayo on some fish fillets the other evening before breading and frying them.

It was interesting, but the taste wasn't anything special. I suppose the egg in the mayo works just like the egg you dredge something in before breading and frying.

[atlrob]

Mrs. Racer used mayo on some fish fillets the other evening before breading and frying them.

It was interesting, but the taste wasn't anything special. I suppose the egg in the mayo works just like the egg you dredge something in before breading and frying.

An article in today's paper touts the use of a mayo coating to prevent food (fish,steaks,potato slices, etc) from sticking to the grill.
Will try it out next grill session.

ROB

[MarkJerling]

I read an article recently that touted using mayo on just about everything that hits the grill, from veggies to meat.
It's not supposed to add or change the flavor, but helps browning (maillard reaction).
I had coated the larger beef tenderloin steak, on the right, with mayo as an experiment.



No taste difference that I could tell and I like the color of the un-mayoed one, now on the right.



I might try it on chicken next time, or maybe not.

Mayo or no mayo, that looks good Bob!

[Ex Finn.]

Mayo is good on a sub.