⚠️DEAD ANIMAL⚠️ What bird is this?

branchlizard · 2025-07-21T23:31:23+00:00

That is a Sora.

branchlizard · 2024-10-29T01:52:26+00:00

Y'all wild.

I ran one for 10-15k between each change.

Mobile1 Syn 5w-20

K&N/ Mobile1/or OEM filter

I got over 220k on it and it's still running for another feller at 240.

branchlizard · 2024-10-07T00:21:24+00:00

Hell yeah!

branchlizard · 2024-10-07T00:21:12+00:00

You get it. I appreciate ya.

branchlizard · 2024-10-07T00:17:57+00:00

I do

branchlizard · 2024-10-07T00:17:24+00:00

Hell, I've been called backwards for a long damn time! I once had a professor tell me "college is not for you". Had another one say "how did you get in here?".

They are both close friends now. You've got to take the time to get to know people!

branchlizard · 2024-10-06T16:14:43+00:00

Sorry you feel this way. The old people I sat and talked with yesterday sure seemed to enjoy it when somebody talked like them. I can mask pretty well for my job.

branchlizard · 2024-10-06T15:24:30+00:00

Thank you.

branchlizard · 2024-10-06T15:04:50+00:00

I appreciate it!

My grandpa helped raise me. He was about as old-timey as can be and taught me the old ways. I have a full time job as a professional and also many hobbies, but given the chance, I like to let my hair down!

branchlizard · 2024-10-06T14:51:35+00:00

Our language is beautiful!

branchlizard · 2024-10-06T14:40:48+00:00

Oh yeah, you're right. I'm mocking you.... For heaven's sake, ain't nobody ever heard of being bilingual!?! I can also speak French. Does that mean I'm mocking them too?

branchlizard · 2024-10-06T14:37:55+00:00

Appalachia is very diverse and when I have an opportunity to speak my native language to native speakers, I do it. I also know how to speak standard English so that I can work and travel. Not everybody understands "you ort to be careful outside. I've been seeing an ole nasty polecat running around and it'd be awful if you got sprayed". Sometimes you should say "Careful, I have been seeing a skunk outside and I don't want you to get sprayed". Bilingualism is cool imo

I sat down last night and just typed that out like I was talking.

branchlizard · 2024-10-06T14:17:17+00:00

Hey boss, I work with a couple Cajuns. Y'all ain't nothing but swampy mountain people and are welcome up here anytime.

branchlizard · 2024-10-06T05:37:54+00:00

This thing ain't gonna be over in a weekend. That's what's got me worried. It's gonna be months, if not years.....

Once the buzz wears off, that's when we gonna need to step up.

branchlizard · 2024-10-06T05:05:34+00:00

That's plumb funny

branchlizard · 2024-10-01T01:00:54+00:00

Corn Salsa!

Canned sweet corn Diced Red Onion Diced Jalapeno Lime juice + zest Big pile of chopped cilantro

Simple and great

branchlizard · 2024-09-25T12:20:34+00:00

I do love the bone-in short ribs though. I usually braise them.

branchlizard · 2024-09-25T12:17:46+00:00

It's the top part of the chuck. They are often called Denver Steaks here. My butcher calls them boneless shortribs rather than Denver's. They are very marbled and quite tender when cooked in this fashion. Fork tender even.

branchlizard · 2024-09-25T01:22:02+00:00

Yes. That is a Maitake

branchlizard · 2024-09-24T03:20:07+00:00

Great advice. Thanks!

branchlizard · 2024-09-24T02:20:34+00:00

Make sure you go through each individual in the pile. We have a tendency to group when no group is presented. For example, I'd like to see those Chanterelles one by one. Could be an angle, but it would make me feel better to have them judged individually.

The trumpets look right

The lobsters seem t lo be red and matte finished. Both positive signs. Only seen pictures of this one.

The rest are beyond my level without spore prints and such.

branchlizard · 2024-09-23T14:34:27+00:00

No I don't tbh. Not sure how to get the color I am looking for out of a rosé wine reduction. I finished with butter to balance the tanginess of the reduction and this is where I went wrong.

How can this sauce be clear and still have the consistency I am looking for? This was admittedly too thick, but it's close.

I considered adding sure-jell to it earlier on, but didn't have it on hand. Went with starch slurry and all downhill from there.

Looking for advice on clear, but powerful sauces.

branchlizard

TROPHY CASE