why I won't buy a k3 (Warning: Satire Thread)

tim60 · 03-22-2020, 12:14 PM

Originally posted by lesmore49

Geez....I haven't heard 'Uff da !' since I used to spend my complete summers down in Northern Minnesota when I was a kid in the late '50's, early '60's . Are you by any chance from Northern Minnesota, North Dakota ? Back then and down there...(remember I'm from up there...being a Canuck)...Uff Da's were as common as 'ehs' in the Western Canadian prairies.

Les

It has been used here reasonably often, more so for a period a couple of years back.

**savoche** · 03-22-2020, 12:20 PM - **1 Like**

Originally posted by Racer X 69

Looks like a post whore.

Bob? The thought never crossed my mind...

**savoche** · 03-22-2020, 12:21 PM - **2 Likes**

Originally posted by bertwert

You mean the other Bob.

Maybe I do, maybe I don't.

**savoche** · 03-22-2020, 12:24 PM - **1 Like**

Originally posted by bertwert

Don't think we would such fools as to leave good alcohol just lying around.

Nope, makes sense. A good alternative if they run out of Canadian Club is to leave some First Watch. I tasted some once. I still can't get over how someone can put a "Whisky" label on a bottle of paint stripper

**StiffLegged** · 03-22-2020, 01:08 PM

I've never understood the liking for whisky of any variety. A friend bought me a "good" single malt to celebrate the end of his degree exams and it put me off the stuff for life. I had another taste recently and it only confirmed that lifelong aversion to the stuff. As far as I go it's all paintstripper, however much others might like it. Blechhhh!

robtcorl · 03-22-2020, 01:21 PM - **1 Like**

Originally posted by bertwert

Are you accusing me? I never post lots. Never.

Oh.

You mean the other Bob.

Yep, he posts way too much.

Take it easy Bob II, I'm pretty sure he means The Thread's leading poster, Racer Bob.

**savoche** · 03-22-2020, 01:29 PM - **5 Likes**

Originally posted by StiffLegged

I've never understood the liking for whisky of any variety. A friend bought me a "good" single malt to celebrate the end of his degree exams and it put me off the stuff for life. I had another taste recently and it only confirmed that lifelong aversion to the stuff. As far as I go it's all paintstripper, however much others might like it. Blechhhh!

There's no right and wrong when it comes to taste. But you're wrong

**savoche** · 03-22-2020, 01:29 PM - **2 Likes**

Originally posted by robtcorl

Take it easy Bob II, I'm pretty sure he means The Thread's leading poster, Racer Bob.

Racer Bob - a.k.a Bobsleigh?

bertwert · 03-22-2020, 01:34 PM - **2 Likes**

Originally posted by robtcorl

Take it easy Bob II, I'm pretty sure he means The Thread's leading poster, Racer Bob.

Whatever you say Bob.

robtcorl · 03-22-2020, 01:41 PM

Originally posted by MarkJerling

Thank you Bob! I'll see what I can get and will give it a go.

If you find pink curing salt be sure it's Number 1, intended for meats that will get cooked.
Number 2 is for curing things like summer sausage, etc, things not getting cooked.
Search for the ratio of cure agent to weight of meat, the ratio is very important.
It's colored pink to not be confused with ordinary salt.
How to Use Pink Salt for Curing Meat

Parallax · 03-22-2020, 02:21 PM - **2 Likes**

Originally posted by StiffLegged

A friend bought me a "good" single malt to celebrate the end of his degree exams and it put me off the stuff for life.

I like scotch. There are those, however, who drink it because it's trendy or they think they should like it. It's easy to tell a true scotch drinker from a wannabe; give them a dram of one of the Islay malts such as Lagavulin, Ardbeg(my favorite), Laphroaig, etc., and watch their reaction.

slartibartfast01 · 03-22-2020, 02:38 PM - **1 Like**

Originally posted by StiffLegged

I've never understood the liking for whisky of any variety. A friend bought me a "good" single malt to celebrate the end of his degree exams and it put me off the stuff for life. I had another taste recently and it only confirmed that lifelong aversion to the stuff. As far as I go it's all paintstripper, however much others might like it. Blechhhh!

Are you sure you are Scottish?

Racer X 69 · 03-22-2020, 02:55 PM - **2 Likes**

Originally posted by Parallax

I like scotch. There are those, however, who drink it because it's trendy or they think they should like it. It's easy to tell a true scotch drinker from a wannabe; give them a dram of one of the Islay malts such as Lagavulin, Ardbeg(my favorite), Laphroaig, etc., and watch their reaction.

Had a bit of Laphroaig last evening.

Very nice.

Racer X 69 · 03-22-2020, 02:56 PM

Originally posted by robtcorl

If you find pink curing salt be sure it's Number 1, intended for meats that will get cooked.
Number 2 is for curing things like summer sausage, etc, things not getting cooked.
Search for the ratio of cure agent to weight of meat, the ratio is very important.
It's colored pink to not be confused with ordinary salt.
How to Use Pink Salt for Curing Meat

You sure it isn't Himalayan salt?

Himalayan salt - Wikipedia

MarkJerling · 03-22-2020, 03:14 PM - **1 Like**

Originally posted by robtcorl

If you find pink curing salt be sure it's Number 1, intended for meats that will get cooked.
Number 2 is for curing things like summer sausage, etc, things not getting cooked.
Search for the ratio of cure agent to weight of meat, the ratio is very important.
It's colored pink to not be confused with ordinary salt.
How to Use Pink Salt for Curing Meat

Thanks. The difference, I read is that No.1 is 6.25% sodium nitrite and 93.75% table salt, where No.2 is 6.25% sodium nitrite, 4% sodium nitrate (NaNO3), and 89.75% table salt. NaNO3 is not that good for you.

I have, in the past, for curing meat, used table salt and potassium nitrate (KNO3) also known as saltpetre, but I understand that's not that good for one either.

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03-22-2020, 12:14 PM	#76321
tim60 Pentaxian Join Date: Apr 2011 Photos: Albums Posts: 8,745	Originally posted by lesmore49 Geez....I haven't heard 'Uff da !' since I used to spend my complete summers down in Northern Minnesota when I was a kid in the late '50's, early '60's . Are you by any chance from Northern Minnesota, North Dakota ? Back then and down there...(remember I'm from up there...being a Canuck)...Uff Da's were as common as 'ehs' in the Western Canadian prairies. Les It has been used here reasonably often, more so for a period a couple of years back.

03-22-2020, 12:20 PM - 1 Like	#76322
savoche Master of the obvious Join Date: Jun 2011 Location: Lowlands of Norway Posts: 18,311	Originally posted by Racer X 69 Looks like a post whore. Bob? The thought never crossed my mind...

03-22-2020, 12:21 PM - 2 Likes	#76323
savoche Master of the obvious Join Date: Jun 2011 Location: Lowlands of Norway Posts: 18,311	Originally posted by bertwert You mean the other Bob. Maybe I do, maybe I don't.

03-22-2020, 12:24 PM - 1 Like	#76324
savoche Master of the obvious Join Date: Jun 2011 Location: Lowlands of Norway Posts: 18,311	Originally posted by bertwert Don't think we would such fools as to leave good alcohol just lying around. Nope, makes sense. A good alternative if they run out of Canadian Club is to leave some First Watch. I tasted some once. I still can't get over how someone can put a "Whisky" label on a bottle of paint stripper

03-22-2020, 01:08 PM	#76325
StiffLegged Site Supporter Join Date: Jan 2018 Photos: Gallery Posts: 4,617	I've never understood the liking for whisky of any variety. A friend bought me a "good" single malt to celebrate the end of his degree exams and it put me off the stuff for life. I had another taste recently and it only confirmed that lifelong aversion to the stuff. As far as I go it's all paintstripper, however much others might like it. Blechhhh!

03-22-2020, 01:21 PM - 1 Like	#76326
robtcorl Veteran Member Join Date: Feb 2011 Location: St Louis, MO Photos: Gallery Posts: 11,606	Originally posted by bertwert Are you accusing me? I never post lots. Never. Oh. You mean the other Bob. Yep, he posts way too much. Take it easy Bob II, I'm pretty sure he means The Thread's leading poster, Racer Bob.

03-22-2020, 01:29 PM - 5 Likes	#76327
savoche Master of the obvious Join Date: Jun 2011 Location: Lowlands of Norway Posts: 18,311	Originally posted by StiffLegged I've never understood the liking for whisky of any variety. A friend bought me a "good" single malt to celebrate the end of his degree exams and it put me off the stuff for life. I had another taste recently and it only confirmed that lifelong aversion to the stuff. As far as I go it's all paintstripper, however much others might like it. Blechhhh! There's no right and wrong when it comes to taste. But you're wrong

03-22-2020, 01:29 PM - 2 Likes	#76328
savoche Master of the obvious Join Date: Jun 2011 Location: Lowlands of Norway Posts: 18,311	Originally posted by robtcorl Take it easy Bob II, I'm pretty sure he means The Thread's leading poster, Racer Bob. Racer Bob - a.k.a Bobsleigh?

03-22-2020, 01:34 PM - 2 Likes	#76329
bertwert Veteran Member Join Date: Jun 2015 Location: Golden, BC Posts: 15,173	Originally posted by robtcorl Take it easy Bob II, I'm pretty sure he means The Thread's leading poster, Racer Bob. Whatever you say Bob.

03-22-2020, 01:41 PM	#76330
robtcorl Veteran Member Join Date: Feb 2011 Location: St Louis, MO Photos: Gallery Posts: 11,606	Originally posted by MarkJerling Thank you Bob! I'll see what I can get and will give it a go. If you find pink curing salt be sure it's Number 1, intended for meats that will get cooked. Number 2 is for curing things like summer sausage, etc, things not getting cooked. Search for the ratio of cure agent to weight of meat, the ratio is very important. It's colored pink to not be confused with ordinary salt. How to Use Pink Salt for Curing Meat

03-22-2020, 02:21 PM - 2 Likes	#76331
Parallax Senior Moderator Loyal Site Supporter Join Date: Apr 2008 Location: South Dakota Photos: Gallery Posts: 19,332	Originally posted by StiffLegged A friend bought me a "good" single malt to celebrate the end of his degree exams and it put me off the stuff for life. I like scotch. There are those, however, who drink it because it's trendy or they think they should like it. It's easy to tell a true scotch drinker from a wannabe; give them a dram of one of the Islay malts such as Lagavulin, Ardbeg(my favorite), Laphroaig, etc., and watch their reaction.

03-22-2020, 02:38 PM - 1 Like	#76332
slartibartfast01 Pentaxian Join Date: May 2015 Photos: Gallery Posts: 1,931	Originally posted by StiffLegged I've never understood the liking for whisky of any variety. A friend bought me a "good" single malt to celebrate the end of his degree exams and it put me off the stuff for life. I had another taste recently and it only confirmed that lifelong aversion to the stuff. As far as I go it's all paintstripper, however much others might like it. Blechhhh! Are you sure you are Scottish?

03-22-2020, 02:55 PM - 2 Likes	#76333
Racer X 69 Moderator Man With A Camera Join Date: Jun 2010 Location: The Great Pacific Northwet, in the Land Between Canada and Mexico Photos: Gallery \| Albums Posts: 28,068	Originally posted by Parallax I like scotch. There are those, however, who drink it because it's trendy or they think they should like it. It's easy to tell a true scotch drinker from a wannabe; give them a dram of one of the Islay malts such as Lagavulin, Ardbeg(my favorite), Laphroaig, etc., and watch their reaction. Had a bit of Laphroaig last evening. Very nice.

03-22-2020, 02:56 PM	#76334
Racer X 69 Moderator Man With A Camera Join Date: Jun 2010 Location: The Great Pacific Northwet, in the Land Between Canada and Mexico Photos: Gallery \| Albums Posts: 28,068	Originally posted by robtcorl If you find pink curing salt be sure it's Number 1, intended for meats that will get cooked. Number 2 is for curing things like summer sausage, etc, things not getting cooked. Search for the ratio of cure agent to weight of meat, the ratio is very important. It's colored pink to not be confused with ordinary salt. How to Use Pink Salt for Curing Meat You sure it isn't Himalayan salt? Himalayan salt - Wikipedia

03-22-2020, 03:14 PM - 1 Like	#76335
MarkJerling Moderator Site Supporter Join Date: May 2012 Location: Wairarapa, New Zealand Photos: Gallery \| Albums Posts: 20,406	Originally posted by robtcorl If you find pink curing salt be sure it's Number 1, intended for meats that will get cooked. Number 2 is for curing things like summer sausage, etc, things not getting cooked. Search for the ratio of cure agent to weight of meat, the ratio is very important. It's colored pink to not be confused with ordinary salt. How to Use Pink Salt for Curing Meat Thanks. The difference, I read is that No.1 is 6.25% sodium nitrite and 93.75% table salt, where No.2 is 6.25% sodium nitrite, 4% sodium nitrate (NaNO3), and 89.75% table salt. NaNO3 is not that good for you. I have, in the past, for curing meat, used table salt and potassium nitrate (KNO3) also known as saltpetre, but I understand that's not that good for one either.