Good morning!!!!

[RedNeckGeek]

Good Morning! 53F @ 5:45AM. Sunny. High 88F. Winds NNW at 10 to 15 mph.

Drew, it's a darn good thing you know your way around a wheel house and an engine room because a lot of people don't, or at least pretend they don't. Patience, grasshopper!

The events in Oregon are tragic. How many more will it take to show that gun free zones only attract killers, and do nothing to stop the violence?

Yesterday's rain total was 0.12", barely enough to settle the dust on the driveway. Nothing more in sight for at least the next ten days.

What ever happened to the American names that they used to give to hurricanes? Hard to remember what to call one when you can't even spell it.

TGIF everyone!

 

[orezok]

Finally cooling down a little here. Tilled the garden testerday to prep for fall planting. I have about 90 days until the first frost to get in another crop.

 

[txdon]

Good morning! 62˚ heading to the mid 80's.

Drew we had a 1000 year rain in Houston when I was there, TS Allison. Houston is 42' above sea level and main street had 4' of water standing and flooded buildings. It all comes down to how fast the drainage is - most can not handle a quick 18" rain. Stay safe.

KevT we are half way through the FOK Rouxbe cooking class and getting to know all the secretes of nonstick oil-less cooking and all about how to compliment the different flavors. I would have never thought of some of the combinations of different foods and spices and the affects of acidic or alkaline on taste. The class ends in December and is self paced, we are a few weeks ahead of schedule. I'm getting filled on sample tastings.

 

[RedNeckGeek]

KevT we are half way through the FOK Rouxbe cooking class and getting to know all the secretes of nonstick oil-less cooking and all about how to compliment the different flavors. I would have never thought of some of the combinations of different foods and spices and the affects of acidic or alkaline on taste. The class ends in December and is self paced, we are a few weeks ahead of schedule. I'm getting filled on sample tastings.

Yeah, but Don, how does the food taste? :drool: I'm all for healthy eating, but not, in the immortal words of Hewie Lewis, if "two dollars worth is all that I can stand!".

Is it safe to say that the class consists of videos viewed on a computer? If so, can they be downloaded and viewed again later?

 

[sseelhoff]

KevT we are half way through the FOK Rouxbe cooking class and getting to know all the secretes of nonstick oil-less cooking and all about how to compliment the different flavors. I would have never thought of some of the combinations of different foods and spices and the affects of acidic or alkaline on taste. The class ends in December and is self paced, we are a few weeks ahead of schedule. I'm getting filled on sample tastings.

Trying to figure out what that means. Is it "just what the FOK am I eating?" :laughing:

 

[txdon]

Yeah, but Don, how does the food taste? :drool: I'm all for healthy eating, but not, in the immortal words of Hewie Lewis, if "two dollars worth is all that I can stand!".

Is it safe to say that the class consists of videos viewed on a computer? If so, can they be downloaded and viewed again later?

It truly taste good. I do not look at it as "Healthy Eating" I look at it as not eating unhealthy. As you change food your taste also change, it takes a few weeks that's why most take a sample and don't like it and never eat it again. My nephew has limited his tastebuds to chicken nuggets, chips and cookies (salt/fat/sugar). Everything else just taste nasty to him.

The class consist of many 4 - 7 minute videos.
You are graded on the cooking assignments you photograph and send in. Photos consist of different stages of cooking and describing the what and whys. Grading is tough and individualize with a lot of feedback.
The videos are available up to a month after the class ends in December.

i did not realize there is a correct way to cut each vegetable and all cuts are graded on consistent sizes. I had to buy a new Chef's knife after seeing how to pick out a good knife video, and cutting is much easier now and I am flying when cutting . . . and bleeding just a little . . .

Sseeloff, :laughing: Actually now I know what I'm eating because now I add all the ingredients instead of trying to pronounce some of the labeled ingredients.

For those wondering what the Forks Over Knifes is, it does not mean no knife to eat meat, it means eating to stay away from the surgical knife.

 

[sodamo]

.13 inches rain last 24 hours

In town, breakfast with wife, errands, grout at HD

Be safe
Have a great day

Sent from my iPhone using TractorByNet

 

[KevT]

RNG, I know what you are saying, cause I said the same thing 10 years ago, but healthy eating is just that. I am not a vegetarian (my wife is), but meat does not have to be with every meal and the taste of the food is awesome if it has the flavors you like. Again I don't care for the spices used in Indian cooking but other than that I am scarfing it up, plus I can pronounce all of the ingredients. But you do have to get your mind away from processed foods and think portions. Hence why a 300 pound steer on the hoof is enough beef to last me well over a year and our garden is getting bigger.

Yeah Don, proper tools for the job makes a big difference regardless what you are doing. Glad to hear you are enjoying the class.

 

[buckeyefarmer]

still rainy, but looks like the hurricane will stay out in the ocean.

installed two new bath sink faucets tonight, replaced moan with Delta.

 

[buckeyefarmer]

still rainy, but looks like the hurricane will stay out in the ocean.

installed two new bath sink faucets tonight, replaced moan with Delta.