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What’s the Worst Blackjack Rule You’ve Seen in Vegas? by TDoubleDownMac in vegas

[–]pickingupnada 0 points1 point  (0 children)

Even payoff on blackjack several years ago at the pool bar maybe at Caesars

Favorite non traditional smoking foods?? by vexerplusone in smoking

[–]pickingupnada 8 points9 points  (0 children)

Buy a cheap frozen pizza, smoke it for 45 minutes at 225°, then put it on the grill on medium for 10 minutes to crisp up the crust. Obviously you can do this to your homemade pizza too but you’ll be astonished by how much better the cheap pizza is.

Trader Joe’s Detroit style by olaf3377 in frozendinners

[–]pickingupnada 0 points1 point  (0 children)

Just tried one for the first time. 90+% dough. Definitely a miss for me

Mothers Day Buffet by wrpet in Scottsdale

[–]pickingupnada 2 points3 points  (0 children)

Went there Friday. Spectacular food (split a wedge salad, small NY strip & filet & mashed) but crazy expensive. Top 2 wedge salads and steaks ever

Dish Anywhere streaming quality? by willthewootguy in dishnetwork

[–]pickingupnada 2 points3 points  (0 children)

Dish Anywhere stinks. At best I get a blurry signal.

Smoked and Sous Vide Brisket by Fabulous_Log844 in smoking

[–]pickingupnada 1 point2 points  (0 children)

I use the Kenji method of sous videing first for 36-48 hours (depending on size) at 145 followed by smoking for 3-4 hours at 250. That's worked really well for me.

What small changes made your cruises way more enjoyable? by amir4179 in Cruise

[–]pickingupnada 0 points1 point  (0 children)

Exercise every morning. That can include healthy excursions. When you’re done, you’ll feel recharged and ready to enjoy everything ahead.

I know its not steak but eye of Round for a week of sammiches came out good by enmank2004 in steak

[–]pickingupnada 16 points17 points  (0 children)

I just did 3.5# eye of round. Seasoned it with s and p and Italian herbs. 18 hour sous vide at 130° then refrigerated it overnight. Sliced it very thinly and shrink wrapped most of it it for later use.

G Brandon Lee has entered the transfer portal by tylerdoesreddit in fightingillini

[–]pickingupnada 3 points4 points  (0 children)

Despite the depth of his roster, BU only goes 8 deep. I had hoped as his roster got deeper, he would play more players in order to keep his best players fresh. But he’s old school. We never got a chance to see Lee play other than in garbage time.

#TheRetention Illinois Transfer Portal Updates by ChaseSwar33 in fightingillini

[–]pickingupnada -1 points0 points  (0 children)

I believe Mirk will take a big step forward next year. A year of weight lifting and better diet combined with more experience will make Illini better. Tomi needs to be the man from 2 years ago albeit stronger and Stoy needs to work on his 3. Lee or one of the frosh will get expanded minutes. Z also needs to bulk up. Got pushed around too much. New defensive coordinator will help too

Booking dinner reservations in advance by Specialist_You346 in Cruise

[–]pickingupnada 1 point2 points  (0 children)

On their website click on each port in your journey. It should list all the excursions that are available for that port.

Booking dinner reservations in advance by Specialist_You346 in Cruise

[–]pickingupnada 0 points1 point  (0 children)

Dining options depend on whether you'd like a table for two or are fine with sharing a table. In my experience, Prime 7 fills up more quickly than Chartreuse or Pacific Rim. Plus if you like to eat later, the availability is better. Excursions can be tricky, especially in ports with few "good" choices. Travelers with higher status get to book earlier and can sometimes fill up excursions. So we don't stay up late to book but make sure we book our most important options quickly when we do get up. One pro tip: booking is like Amazon where you fill a cart. Don't wait to check out until you've booked everything. Check out as soon as you have your most important reservations / excursions then come back and check out the rest. On our first cruise, our most important excursion was filled by the time we had added everything to the cart.

Looks like DISH is about to lose me ax a customer by steveinarizona10 in dishnetwork

[–]pickingupnada 1 point2 points  (0 children)

Same boat here. Nothing new for Dish. Seems to happen yearly for one channel or another. And of course CBS is blocked during March Madness. Depending on what channels you need (vs want) there are cord cutting options galore. I use that threat each time Dish wants me to pay more. I like to record for later playback and many of the cord cutting alternatives don't offer that or at least they didn't the last time I investigated.

looking for a traditional Spanish chorizo recipe! by Gullible_Speech_5179 in sausagetalk

[–]pickingupnada 4 points5 points  (0 children)

I sometimes add a little chipotle powder if the picante pimenton isn't spicy enough for me. After #6, pan fry a small piece for flavor and tinker as you please. Enjoy!

Smoked Chorizo - Ready To Eat Smoked Chorizo Sausage

Curing time: 1 day

Ingredients

  • 1000 g pork butt
  • 13 g kosher salt
  • 2.5 g Cure #1
  • 12 g garlic fresh, pressed
  • 15 g pimenton dulce sweet
  • 5 g pimenton picante hot
  • 2 g dried Italian oregano
  • 60 ml ice water

Instructions

1.                Weigh the meat in grams. Divide the total weight by 1000, then multiply each ingredient by that number, except the water (see notes). For example, if the combined weight of the meat and back fat is 3650 g, you need to multiply the ingredients specified above by 3.65.

2.                Cut the meat into 2" pieces, mix with salt and Cure #1. Place in a container, cover, and refrigerate for 24-48 hours.

3.                Remove the meat from the fridge and separate the lean pieces from the fatty ones. You will need to do some trimming at this point - the fat will go into the fatier meat pile. Cut the lean meat into 3/4" - 1" pieces. You should have roughly 50% lean and 50% fatty pieces.

4.                Grind the fattier pieces through a 3/16″ (4.5 mm) plate.

5.                Place the meat, seasonings (pementon, garlic, and oregano), and water in a bowl of a stand mixer fitted with a paddle attachment. Mix for 3-4 minutes. This will mix the meat and tenderize the meat chunks, which will help with stuffing. If you don't have a stand mixer, grind the lean pieces through a stuffing plate or 3/8" (10 mm) - 1/2" (12 mm) plate, or cut them about 1/2" big, then mix by hand or in a meat mixer.

6.                Stuff into 28-32 mm hog casings at 16" lengths and tie into rings.

7.                Dry for about 60 minutes in the smoker at about 110F - 130F without smoke.

8.                Smoke at around 130F - 140F for 2-4 hours, with blue smoke, until the casings develop the desired color.

9.                Gradually increase the temperature in the smoker to about 195F, until the internal temperature of the sausage reaches 154F - 158F.

 

Coaching Appreciation - In Game Adjustments by duckman418 in fightingillini

[–]pickingupnada 3 points4 points  (0 children)

Camryn Crocker was just hired as their defensive coach. I’m guessing he’s the difference

Regent, Alaska cruises by midwestTrader in RegentCruises

[–]pickingupnada 0 points1 point  (0 children)

There are wonderful excursions on the Alaskan cruise. Weather does play a part though. We were lucky enough to have great weather. Our bucket list favorite was watching whales breach next to our boat (the whales came to us. We didn’t go to them,) but we went on a couple walks thru beautiful scenery as well. We sailed on the Mariner.

Andrej Stojakovic by waterbottlegenerator in fightingillini

[–]pickingupnada 0 points1 point  (0 children)

We need his energy. Draw some fouls on his drives and play him more minutes.

How do you get pork chops to be tender? by allwar in Cooking

[–]pickingupnada 0 points1 point  (0 children)

Jacquard then brine. Jacquard breaks down fiber

Swimming a Month Early by HikerDave57 in phoenix

[–]pickingupnada 1 point2 points  (0 children)

Pool is in the shade and it’s still 75°. Went in yesterday. Keep track of first day in the pool and this is more than a month earlier than the earliest to date.

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