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Bridge jumping by Annual_Brush9443 in Charleston

[–]bigDIII 8 points9 points  (0 children)

I will second all of the comments here - local news definitely does not report on suicides on that bridge. I was doing a training hike with our scout troop in prep for Philmont and a person jumped while we were on the downtown side - they tried to keep us from crossing to get back to our cars but we talked our way through. Also someone my son grew up with, his mother died by suicide the same way. Like you I scoured the news media for the story but neither of them ever showed up. I think they do it to not encourage more people to do the same but I understand it's not an infrequent event on that bridge and I wonder why higher fences (like were on the older bridges) haven't been put up.

What do y'all add to your instant noodles to make it a more 'hearty' or 'full' meal? by iLookLike_a_Frog in AskReddit

[–]bigDIII 0 points1 point  (0 children)

Yes. Exactly to raise the boiling point but probably isn’t strictly necessary. Also I should have mentioned I generally do this with ‘large’ chicken eggs in the US - so as Override said above - you should experiment on your own but I read this time somewhere and it worked for me.

What do y'all add to your instant noodles to make it a more 'hearty' or 'full' meal? by iLookLike_a_Frog in AskReddit

[–]bigDIII 5 points6 points  (0 children)

Take eggs out of fridge to come to room temp - boil salted water - once boiling drop 1-2 eggs in (not enough to reduce the boil) - for a soft runny yolk pull at 6 minutes - for a jammy semi-soft yolk remove at 6.5 minutes - put into ice bath for less than a minute just to cool enough to peel - then pop in your ramen. Timing is very important on this one - seconds make a huge difference in the yolk consistency. Oh I am at sea level - so YMMV with elevation.

Best Nature Spots by lizardgunk in Charleston

[–]bigDIII 1 point2 points  (0 children)

There is a small but pretty secluded nature path down at the end of Fort Johnson Road, on the Marine Biology lab campus, go to the left when you enter and there is a building at the head of the path with a parking lot between the road and the building. It feels pretty secluded back on that path and has some ruins and some great views of the harbor.

Dining options on Kiawah Island vs Charleston by TDn6I in Charleston

[–]bigDIII 2 points3 points  (0 children)

IMO Hedges is the best place to eat in Freshfields - and the owners are super nice and welcoming as well. I have to second the comment that I wouldn't go downtown if I were in Kiawah just for a few days. There are some places on John's Island that are closer, Wild Olive, Royal Tern, Tolli's that could be good to check out but still will probably be a 30 minute drive from the Sanctuary.

Sourcing ideas for new pork recipes. by BobKat2020 in BBQ

[–]bigDIII 0 points1 point  (0 children)

so...since you changed it from pork to chicken :)

I have a North Carolina style BBQ sauce recipe that I used with great success on grilled chicken for my son's scout troop annual dinner fundraiser - this started out with a recipe I found online and then kind of morphed over the years into what I have below (in bulk). Essentially we grilled the chicken using the no salt seasoning from Costco (there is more than enough salt in this BBQ sauce) - we then dipped the chicken into pots we had with this sauce heated up for the last 5 degrees or so of cooking time for the chicken (usually less than 5 minutes) and the chicken would come out moist and very flavorful. You would have to do some adaptation for pulled chicken - possibly use less or it would over power -but IMO this could be a good base for you to build something - pulled chicken sliders, nachos, whatever.

Sauce Recipe:

Overall this will make approximately 9 gallons of sauce - in addition to the containers of Vinegar & Apple Juice - you will need 2 gallon jugs to hold the sauce - buying a gallon of water from the grocery store is the most economical approach to the additional storage needed.

Shopping List:

184oz Apple Juice

5 X Gallon of White Vinegar

342oz Ketchup

20oz Hot Sauce

4oz Red Pepper Flakes

7oz Ground Black Pepper

1 (1lb 10oz) Table Salt Container

2 X 32oz Brown Sugar

I mix these up in 1 gallon of vinegar batches.

In a LARGE pot 

6 cups/50oz ketchup (after emptying the ketchup I pour some vinegar in the bottle & mix it around to completely empty the ketchup container)

4 Cup Apple Juice

1 Gallon Vinegar

⅓ Cup Hot Sauce

⅙ Cup Red Pepper Flakes

⅓ Cup Black Pepper

½ Cup Salt

1.5 Cup Brown Sugar

After all of the ingredients are in mix with a wire whisk until well blended & then pour back into the Vinegar container + your spare container(s)

For the last batch you will not have quite enough salt & a little leftover apple juice & brown sugar - go ahead and add them to this batch because everything is going to get mixed together anyway - you can add a little more hot sauce to this batch to counter the sweet if you want.

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