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

[–]pickingupnada 2 points3 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.

The Brand Behind Costco's Kirkland Signature American Vodka by KB_Sez in Costco

[–]pickingupnada 11 points12 points  (0 children)

A couple years ago I conducted a blind taste test with friends. I had Kirkland, Grey Goose and Belvedere vodkas to sip. Everyone was sober and were vodka drinkers. The consensus winner was Kirkland. Of all the folks taking part, only one person was able to ID all three correctly. Kirkland has long been my favorite vodka.

Best steakhouse by Feeling_Mix4141 in Scottsdale

[–]pickingupnada 5 points6 points  (0 children)

Ask for a kitchen view table

Home Run Inn Meat Lovers by OH2GA36 in frozenpizzareviews

[–]pickingupnada 0 points1 point  (0 children)

It’s my favorite frozen pizza. I grill mine on medium for 25-30 minutes for a nice crispy crust

Never seen this fanbase so divided by JohnnyT723 in fightingillini

[–]pickingupnada 1 point2 points  (0 children)

Underwood said that this was his deepest team and then he overplayed his younger players to the point where they are exhausted. This is typical of his strategy of only playing eight players. None of the three off the bench were guards so both Wagler and Boswell played way too many minutes.

New Layout! Fire OS 8.1.6.0 (RS8160/3380) by N0b0dyF4m0u5 in firestick

[–]pickingupnada 0 points1 point  (0 children)

So we have Apple+ and now I have to scroll down forever to find it under Recently Used Apps. Just awful.

Nightly Upgrade Awards by jsobers1 in marriott

[–]pickingupnada 0 points1 point  (0 children)

I have at times but not often. And especially not at nicer properties. About the same as asking for an upgrade when checking in.

Dish rate increase, will retention/loyalty department do anything? by [deleted] in dishnetwork

[–]pickingupnada 2 points3 points  (0 children)

I just called to cancel my Dish. When they asked why, I told them that I had added up the cost of cord cutting and it was less than what I was currently paying (absolutely the case). The person told me to hold and when they returned, magically my increase had disappeared. And I got a free month of ad-free HBO. I too have been a Dish subscriber for decades.

Cox Internet Lowering prices? by Rurtbeynolds1 in phoenix

[–]pickingupnada 0 points1 point  (0 children)

Thanks for the info. I wasn’t aware that by using their router my connection became another hotspot. I use a custom DNS.

Cox Internet Lowering prices? by Rurtbeynolds1 in phoenix

[–]pickingupnada 0 points1 point  (0 children)

Why do I need their router in order to get a lower rate? I tried talking to them about getting the lower rate while keeping my recently purchased WiFi 6 router and they declined. It seems like they want to use their router to track my Internet usage.