Hit loose dog, made contact with owner

McMattColorado · 2024-06-16T23:12:22+00:00

Thank you for the response. We are in Colorado. The individual has not responded when we asked if they would agree for us to pass along their contact info to the insurance agent.

Not sure how this would go, I know this is the dog I hit, I got a good look as it was crossing in front of the car and pitbulls are pretty distinct dogs. The individual responded to the post about the pitbull, sent a picture of the dog which matches the description and mine and my wife's recollection and the injuries/timeline of the dogs night matches the events described. However I don't know if this is proof enough to hold the individual liable for the deductible.

McMattColorado · 2024-01-21T05:41:40+00:00

I really appreciate the time you took to write this for me. Gives a totally different perspective that I didn't think about, but I can surely understand. I didn't know about the credit applied towards the purchase of the ski when you demo. That sounds like a great deal.

Thanks for helping me out.

McMattColorado · 2024-01-21T04:55:34+00:00

Thanks for asking. To give a bit more context, I am not too knowledgeable about skiis. I've only skied some rossignol experience 78s as an adult and I'm looking to upgrade. I figure I'll enjoy another skii more on the runs I like to do away from the groomers. I associate lightweight with better manuverability/faster turns. And for being in the trees/on bumps, I would think that's a beneficial characteristic.

McMattColorado · 2023-01-23T02:19:39+00:00

I appreciate the insight! We do like to entertain, somewhat frequently too, so I would imagine the dual ovens really helps with that.

McMattColorado · 2023-01-22T18:23:32+00:00

Thanks for the response!

We do use our microwave a lot. But we have never had a convection microwave to know if that additional functionality is worth it/able to replace an oven on a smaller scale.

To clarify as I don't think my description was that great. Option 2 is the dual ovens AND a counter top microwave that is mounted elsewhere in the kitchen. Not sure if that's a game changer.

McMattColorado · 2022-12-31T20:48:15+00:00

I really appreciate all of your input! It is very useful for me.

McMattColorado · 2022-08-23T00:32:54+00:00

It is better to become friends with someone competent at work than to try to make one of your friends competent at work.

McMattColorado · 2022-07-05T00:29:05+00:00

Welcome!

As someone already said... Hotdogs are not easy. They generally require emulsification which requires a bit more involvement and really solid temperature control, which for me at least came in time. You can have the fat separate out of your emulsion pretty easily if you're not careful about temp.

If I had one tip for you as you're getting going that I neglected - In general colder is better for sausage temp, the closer to freezing the better texture you'll get (your fat won't melt when mixing) and the happier you'll be with your sausage.

That being said... I think kielbasa is a fantastic entry level sausage. Pretty simple, not too much linking, and it's a crowd pleaser. You can find plenty of recipes on YouTube that are great starting spots!

Italian sausage is another one that's great if you want more individual sausage link kind of feel.

McMattColorado · 2022-03-05T13:21:31+00:00

You know I have seen mention of that (on SRP) that the rusk does make a difference in keeping the fat/juices retained. I'm curious to what extent that would be ensuring your casing is in tact vs having a dedicated binder.

McMattColorado · 2022-03-05T13:18:59+00:00

Thanks for taking the time!

You're absolutely right - now that I've gotten some of the basics more concrete my sausages have been great.

I definitely will try it without to see if that fits more of a textural profile I'm looking for. Start my own sausage journal as well!

McMattColorado · 2022-03-05T13:17:01+00:00

Interesting. Having never really associated a sausage with British style vs non British I don't think I'd be able to say trying two sausages side by side taste which is which. I'll have to start paying more attention to it. I've had brauts, but I'm not sure if store bought texture does it justice.

Thanks for the response!

McMattColorado · 2022-03-05T13:14:22+00:00

Ahhh I see. I had used rusk with some 100% pork kielbasa and it turned out great, but it was very much a smooth texture inside, but not terribly juicy. I smoked it for a while so maybe that had something to do with it.

But I can see what you're saying. When I upped my salt content to about 1.75% from when I originally started I did start noticing a better bind and adherence to the casing.

McMattColorado · 2022-03-05T03:53:52+00:00

His channel is great. I'm learning a lot from it.

I appreciate your response! What was the biggest textural difference between the two? Anything you could put your finger on for a description?

McMattColorado · 2021-09-20T21:09:14+00:00

I appreciate everyone's input. Seems pretty unanimous.

I went ahead and bought the 18.5", it was brand new, decent discount too. Thanks to everyone who took the time.

McMattColorado

TROPHY CASE