[ZoeB]

But I guess not?

[Jean Poitiers]

I'd kinda assumed it was 1000 posts

We had a secret vote here while you were away ... and my pleadings for your admission as a Pentaxian were obviously quite successful.

What's your PayPal account info so that I can send you my bill ... it's only a three-figure sum, thus very reasonable.

[Racer X 69]

I like spicy food, but I've never really understood the point of EXTREME hot sauce and eating ghost chillis and things

Mrs. Racer and I have driven the scenic Chukanut Drive a few times, and stopped for lunch too. There are two very good places to eat, and at one I had Pad Thai.


It was delicious!


But.


It was also spicy.



Not too spicy.


Just spicy enough.

Mrs. Racer had a good laugh though. As I said, the dish is spicy. When I eat spicy foods it makes me sweat, from just above my eyebrows to just below my eyes, about a 3 inch band, all around my head.


But the heat was not the dominant part of the entrée. The chili peppers only augment and support the other seasonings, vegetables and prawns.


I can't remember if it was this place Chuckanut Manor Seafood & Grill or this one The Oyster Bar on Chuckanut Drive. A look at the menus show that neither have Pad Thai anymore. Of course it has been a few years since we have been out that way.

[Racer X 69]

I'd kinda assumed it was 1000 posts

Progression to Pentaxian is covered in the first post of this thread: https://www.pentaxforums.com/forums/3-site-suggestions-help/314-forum-usage-g....html#post1924




Since you meet two of the three criteria your account has automatically been upgraded.


Congratulations!

[ZoeB]

Progression to Pentaxian is covered in the first post of this thread: https://www.pentaxforums.com/forums/3-site-suggestions-help/314-forum-usage-g....html#post1924




Since you meet two of the three criteria your account has automatically been upgraded.


Congratulations!

Ah!

[ZoeB]

I guess I should get better at reading user manuals of every kind

[robtcorl]

I have a smokin' hot butt......

[robtcorl]

pork butt that is, on my smoker.

[robtcorl]

pulled pork, slaw, and baked beans for dinner tonight!

[robtcorl]

the butt cut comes from the front shoulder, in case you didn't know.

[Jean Poitiers]

the butt cut comes from the front shoulder, in case you didn't know.

Well, that makes sense ...

[Jean Poitiers]

This thread needs a kick to get it to 20K on time ... so how about another coloring contest.

This time, Charlotte, my youngest, will judge all entries ...

[Rupert]

Also, I just noticed that I'm listed as a pentaxian on my little profile thinger now

What are the requirements for that, anyway?

I'd kinda assumed it was 1000 posts

You guys are kinda slow...I hit 1,000 posts my first day here in 2006! Most were by Otis, but they still counted!

So...does a shoulder roast come from the butt?

Regards!

BTW- Otis has the little blind orphan squirrels working on the coloring...I was going to give it a go, but he said they would do a better job.

[robtcorl]

So...does a shoulder roast come from the butt?

The whole shoulder contains the butt and the picnic portions.
Pulled pork can be made from either, or both.

[robtcorl]

In pre-revolutionary New England and into the American Revolutionary War, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment.[2] The way the hog shoulder was cut in the Boston area became known in other regions as "Boston butt". In the UK it is known as "pork hand and spring", or simply "pork hand".

wiki