Have you tried jamming out to Justin Timberlake at work to keep you pumped up?
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Have you tried jamming out to Justin Timberlake at work to keep you pumped up?
Well, I work in an environment that doesn't have access to social media and any data storage devices that are brought to the area must be destroyed... but there are ways... :DQuote:
Originally Posted by Irving
Panama schedule?
Not quite panama. This is for 8-ish hour shifts.Quote:
Originally Posted by wyome
2 days; 2 swings; 2 mids; 4 off.
Ex coworker was retired AF and is a recovering alcoholic said he used to pack "lunch" in his thermos when he worked in the Mtn in the Springs...Quote:
Originally Posted by HoneyBadger
I did that shit 30 years ago in DE when we were at full staff. Hated it. When short staffed, we worked alternating 12's; 4 days, 4 off, 4 nights, repeat. Much preferred.Quote:
Originally Posted by HoneyBadger
God will hate you if you keister an ipod.Quote:
Originally Posted by HoneyBadger
I don't understand the point of having a schedule that is physically difficult on people like that. Why not just have permant schedules for each of those times? Or at least maybe 4-6 weeks at a time so that you can adjust. Stupid.Quote:
Originally Posted by HoneyBadger
He might hate you, but if it was for JT, he'd at least understand.Quote:
Originally Posted by brutal
Isuzu Amigo, best in class hauling!
https://lh3.googleusercontent.com/4E...=w1698-h955-no
This is Jalapeno Cheddar burger from a deer, with a slice of deer salami in the middle, covered with cream cheese, then scallions, red onions, Italian parsley, and mushrooms pressed into the cheese. Topped off with deli mustard and pepperoncinis. No bread.
https://lh3.googleusercontent.com/ek...=w1698-h955-no
Can you taste the Venison?Quote:
Originally Posted by Irving
Nope. These were delicious. I got a 30lb variety pack of all kinds of different sausage, burger, salami, jerky, etc, and you can't taste the venison in any of it. It's all awesome. The steaks you can taste it a little bit, but this was a pretty good deer.
Hahahaha I would definitely NOT recommend that...Quote:
Originally Posted by brutal
Because that's gay and God hates fags? (...Or so says a certain insane group of pseudo-Christians whose name I will not mention on this forum because I don't want anyone to think that this forum endorses or otherwise supports their behavior...)Quote:
Originally Posted by brutal
Instead of letting people volunteer for certain shifts that they prefer (there are people who prefer the night shifts), lets just make everyone equally miserable. Basically, socialism in a nutshell.Quote:
Originally Posted by Irving
So... no more "Fuck YOU! Amigo"?Quote:
Originally Posted by Irving
Ugh....when I first came in we did that week o days, week o swings, week o mids, and then do it again.Quote:
Originally Posted by HoneyBadger
We were doing Panama for years at Buckley, but now our watch is 2 days, 2 mids, 4 days off on 12hr shifts. But I'm a day-ho now. When I cover shift now it is mids for a week straight, then do it again 6 weeks later....
:-(Quote:
Originally Posted by Irving
Lighten up Francis, it's just a joke.Quote:
Originally Posted by HoneyBadger
Who is Francis? Fuck your joke. Don't call me Shirley. Lets build a wall and make Mexico pay for it.Quote:
Originally Posted by brutal
See? I can joke! ;)
Sorry, I'm new to wild game. I understand the many people don't like deer, so I thought you were asking if it tasted bad. It doesn't, but I don't know if you can taste the venison or not. All I taste is delicious!Quote:
Originally Posted by brutal
Badger, there can be more FUCK YOU, AMIGO! but I really need to pick up a work vehicle, so I'm reluctant to continue fixing up the Amigo. While I've enjoyed repairing things lately, I don't want to spend money on it that I don't need to.
Quote:
Originally Posted by Irving
The trick to venison or other game meat is the pre marinade. I usually put the steaks, chops etc in some milk for 30-40 minutes. Then pat dry. Olive oil and dry run of choise.
OR after the pre/soak. Do a good brine prior to cooking. There's a good read on preparing game meat from a few o nline sources. IIRC Hummer from palisade area, does lot's of game meat.
Just smoked a batch of Fallow Deer from Fl. They're basically funny looking fatter great dane with spots & horns.
My wife actually likes the deer taste of the steaks all on their own. I was telling my uncle (hunting partner) that we just grilled them, and he basically said the same thing about preparing them properly. Fallow deer are weird looking.
Fuuuuuuck I'm bored. Wife is hanging out at the hospital with her sisters, daughter is over at grandma's, all my friends are out watching the fights (which I haven't seen in years). It's just me and the dog, who is snoring.
Lucky for you, the dog can't talk.Quote:
Originally Posted by Irving
I'm listening to metal on Youtube (surprise) but I'm using headphones, so as far as she's concerned, it's sleepy time.
I think I'll go get intoxicated and sit on the couch. I fulfilled my Manly Usefulness Card earlier by hauling around all that damn building material and digging (in stupid shoes) in the dark.
Goodnight Pickles! :)
You think I'm going to just go to bed without posting more random pictures that I've recently taken? You don't know me son!
Here is me at a gas station just outside of Lincoln, NE. This is the 24' ladder. It's nice, small, and light and you don't even know it's on the truck at all, with the exception of the ratchet straps occasionally vibrating in the wind.
https://lh3.googleusercontent.com/EB...=w1698-h955-no
And here we are earlier that night experiencing the Lincoln, NE night life!
https://lh3.googleusercontent.com/Nd...=w1698-h955-no
Good evening and good night hos!
And good morning hos!
Quote:
Originally Posted by Irving
We eat and enjoy wild game for what it is. Each has its own unique flavors that we like.Quote:
Originally Posted by Irving
Occasionally we harvest an older animal or an animal that may have been "over stressed" that has an over powering gamey flavor, there are many techniques for minimizing that flavor so as not to be over powering in your recipe. Experimentation is encouraged.
Such situations are pretty rare if care is taken to select and harvest a good animal and then properly process the carcass.
That pic of your burger looks great but I would be disappointed if it had no venison flavor.
Sent from my SCH-I545 using Tapatalk
Something he or anyone could do for ground, is add or have the processing place add more pork fat. From what i "understand" the average is 30-50% fat to venison.Quote:
Originally Posted by buffalobo
I'm in the basic stage of grinding meat. Trying to use 40% fat - 60% venison. I don't hunt. BUT a few locals do and are more than generous with their take.
Yummmmm Bambi!
Best if you can still taste the spots.Quote:
Originally Posted by HoneyBadger
Gotta pull the plug for that.Quote:
Originally Posted by brutal
[facepalm]Different Bambi, my bad.
I did 70% venison, 30% pork(Boston butt) with as much fat I could remove. It's awesome. I've made and ate sausage, burgers and taco. But this is that good southeast Kansas deer, not the nasty ass sage eating deer from here.
CORN FED YummmmmmQuote:
Originally Posted by hghclsswhitetrsh
No sage in my deer, but I hear that a lot.
Old men have no shame... [LOL]Quote:
Originally Posted by Great-Kazoo