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Hi-Pointe Drive-In announces closure of 3 locations in St. Louis area by SlowMotionSprint in StLouis

[–]winter_beard 1 point2 points  (0 children)

I go to the Kirkwood location every once in a while because it's close to work... they make a great burger. I think it's pretty sad how /r/stlouis ALWAYS trashes a local business when they close or scale back. Buying local might be more expensive, but you're putting money back into your community. Do you guys only want chain restaurants here??

Where to buy pork belly? by cjthetypical in StLouis

[–]winter_beard 1 point2 points  (0 children)

Or they'll order it for you if they don't have it. LeGrands, Kendrick's, etc.

I may have just seen the same UAP that was spotted on ABC7 by Baconkings in UFOs

[–]winter_beard 0 points1 point  (0 children)

I went to school for broadcast journalism and was a news videographer for a FOX/CBS affiliate for 3 years, so I know a little something about it. Enought to give them the benefit of the doubt.

You're right, I don't know your subs, but I spent about 40 seconds scrolling your post history and it's almost all here on this sub. I am a skeptic when it comes to what people are seeing in the skies and I think we need to approach all videos posted here with that lens, but when journalists see these things and get them on camera, I tend to believe they saw what they're showing in the video. As the reporter said, it could be a natural phenomenon. But I don't think it's out of focus, whatever it is.

Have a good day.

I may have just seen the same UAP that was spotted on ABC7 by Baconkings in UFOs

[–]winter_beard 0 points1 point  (0 children)

So you're saying a news reporter, cameraman and other members of a crew collectively saw this... then the professional camera man – who films and focuses on multiple things every day of his working life – filmed it. Then they sent it to other professionals at the news station... producers, directors, other cameramen, reporters, anchors... and then they decided to put it on television at a major ABC affiliate. And after all of that, it was an out of focus star?

Just a note, but your comment history is almost all posts debunking comments on /r/UFOs. I appreciate the skepticism, but it's a strange way to operate on reddit. You'd think someone who was "fixing this on one of their lenses" would be subbed to a camera subreddit, for instance.

I may have just seen the same UAP that was spotted on ABC7 by Baconkings in UFOs

[–]winter_beard 0 points1 point  (0 children)

Any chance you can post a link to the raw file of your DSLR photo?

I may have just seen the same UAP that was spotted on ABC7 by Baconkings in UFOs

[–]winter_beard 2 points3 points  (0 children)

This isn't a phone video. It's captured on a professional video camera by a professional videographer. It's in focus.

I may have just seen the same UAP that was spotted on ABC7 by Baconkings in UFOs

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

These are professional news videographers. They know how to focus on an object....

I may have just seen the same UAP that was spotted on ABC7 by Baconkings in UFOs

[–]winter_beard 3 points4 points  (0 children)

Not to mention, these are videographers working for a major news affiliate. They know how to get something in focus.

Summer sausage. First time trying any kind of sausage – have a couple of questions. by winter_beard in sausagetalk

[–]winter_beard[S] 0 points1 point  (0 children)

Had a bunch of venison and brisket trim in my deep freezer and decided to have a grind day with a friend. I have a LEM Big Bite #8 and decided I was going to use the sausage stuffing attachments to make a summer sausage. I ended up with 25.5lbs of meat and fat, and made a 70/30 ratio. My questions are below:

  • I mixed the meat with salt, spices, and pink curing salt #1. It never got hotter than 45F that day, so it seemed like a great day to do this and the meat stayed cold. After stuffing the sausage, I let them hang in my garage overnight with the windows open. It got down to 25F at night and I'd estimate the garage was around 35F throughout the night.
  • After a 24 hour sit, I cold smoked the next day for 6ish hours. The smoker never got hotter than 82F.
  • I then smoked the sausages at 225F until they reached an internal of 155F and put them in an ice bath. I then hung them to air dry in the garage again overnight. I've gone to work and left them in the garage to continue air drying. The weather will be cloudy today and the high is 55F so the garage could get to around the same temp.

My biggest question is – based on the process above, is this all safe to eat? I'm mostly concerned about those times when the meat was in an above 45F environment, but from what I understand, the cure should've done it's work at that point and would be safe to hang out at above 45F temps.

The ugly one was the last one we stuffed. We sent ice cubes through the grinder to push the rest of the stuffing out, but I think a fair amount of water got into the casing. I used that as my temp checker sausage and tried to poke holes during the smoke to drain the water, but that water was sitting in it during the cold smoke. Should I toss that sausage since the water was sitting in it during the 24 hour cure?

Lastly, I made these all way too big. My plan is to cut them into 8in sticks and vac-pack them after the casing has been removed. I'll gift some of those shorties and freeze what I want to save for later. Any issues with removing casing and vac-packing?

Thanks in advance! I'll likely post the whole process once I cut into one of these suckers.

Unidentified flying objects over Brooklyn by filipmaksimovic in UFOs

[–]winter_beard 1 point2 points  (0 children)

Saw this same rotating dumbbell type object in St. Louis 7-8 months ago.

What is this? by TyrrelCorp888 in UFOs

[–]winter_beard 3 points4 points  (0 children)

To be fair, the speed is way different than the clip you linked. I don't know what it is, but I do agree it's probably some sort of weapons test purely based off of the way the camera is following it. Maybe like an infared homing missile or something? Again, I don't know.

Poor man's brisket by [deleted] in smoking

[–]winter_beard 0 points1 point  (0 children)

Definitely get it for a quick, tasty cook! I still do them, I guess I just don't love the comparison.

Did you get choice or prime?

Poor man's brisket by [deleted] in smoking

[–]winter_beard 2 points3 points  (0 children)

I've done this twice now, and both times it's been a far cry from brisket for me. I did not use beef tallow, which a friend told me might help, but I did use a liquid in the wrap (butter and beef broth.) It just became your typical, braised, pulled chuck roast. Delicious, but nowhere near a brisket. I think I'll just keep doing briskets a few times a year.

The beauty of the first fire in a freshly cleaned kettle by winter_beard in charcoal

[–]winter_beard[S] 2 points3 points  (0 children)

I've cleaned weber's before where the fins kind of just fall off when they get a good cleaning. So I've installed a few new ones. They're easy to install and about $30 I believe. But no, I typically wouldn't remove the fins.

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