That shit kills me. $15 four packs of bland beer can ruin a buzz mighty fast.benitobeast69 wrote: ↑Fri Mar 26, 2021 10:27 am
especially when half the time you're like ...."meh, was ok" hah
Things we're over...enough already!
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Re: Things we're over...enough already!
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Re: Things we're over...enough already!
Kamala Harris, otherwise known as 'heels up Harris' who couldn't win a primary election will be the 47th president. Hope you are prepared because we're going down the rabbit hole!Savage wrote: ↑Thu Mar 25, 2021 3:37 amWhat attack on Ford? He seemed like a mellow kind of guy. I had no probs with him. Trump, on the other hand, wanted to be a fire starter, but his fuel supply was tainted with stupidity and hatred. Kamala Harris will be our next president. I hope she lights a few fires under some entrenched assholes.TheDrunkardAnglo wrote: ↑Mon Nov 30, 2020 10:18 amCannot believe I missed this attack on President Ford. Politics to one side, you got to admire a man who smokes a pipe in the oval office. I wonder what he drank.Savage wrote: ↑Sun Nov 29, 2020 12:21 amBiden seems very meh. Kinda like Ford. Yet, what a relief it will be to not fire up the morning news and get the all-over shivers and suffer the shame of being the world laughingstock. To not be afraid that a deranged toddler has his finger on the big nuke button. Go, old man. Go home, and play all the golf you want and no one can criticize you for it.
Found myself in the Matrix and took the red pill. Now I want the blue pill and my bottle and leave me alone.
Re: Things we're over...enough already!
Politics. Both sides suck dick and none of them give a shit about you. They only care about keeping and expanding their power. They are all lying, cheating cocksuckers.
Now you're ready for some anti-dry-otics!-BeerMakesMeSmarter
If worms had daggers, birds wouldn't fuck with them-Todd Snider
Blackout and be extraordinary-Absinthe of Malice
If worms had daggers, birds wouldn't fuck with them-Todd Snider
Blackout and be extraordinary-Absinthe of Malice
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- scream ale
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Re: Things we're over...enough already!
He's full of wisdom. And presumably beer.
Re: Things we're over...enough already!
Whiskey as well.
Now you're ready for some anti-dry-otics!-BeerMakesMeSmarter
If worms had daggers, birds wouldn't fuck with them-Todd Snider
Blackout and be extraordinary-Absinthe of Malice
If worms had daggers, birds wouldn't fuck with them-Todd Snider
Blackout and be extraordinary-Absinthe of Malice
Re: Things we're over...enough already!
I'm a whiskey lobbyist. Power to the barrel!
Don't worry. We're in no hurry.
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Re: Things we're over...enough already!
Agreed. Bunch of assholes. None of them care about what's best for our country.
Okole maluna!
- Artful Drunktective
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Re: Things we're over...enough already!
Making another rack of pork ribs slow roasted in the oven so we don't have to drunk cook. As of today, it's too cold too stand around outside and fire up the grill. This time I'm doing a braise liquid and looked up on the interwebs if it's recommended to lay them meat down in the juice with bone up, vice versa, or flip 'em over from time to time. Every single way was recommended, as if it was the supreme-one-and-only-ultimate recipe-of-your-dreams answer on Google on how to bake ribs. So fking frustrating! Our hominin ancestors have been roasting ribs over a fire for hundreds of thousands of years until us dumb asses evolved and invent the lazy suburbia-style oven method and yet, still there is no established sure fire way to do it? Where's Patchez?! Can Dear Booze ask Alexa?! Badfellow, you're a smarty ass know-it-all. Surely you have some tips.
Fk it I'm going with meat side face down under foil until it's time to flip 'em up to glaze at the end. We should all get on board with collaborating on a Drunkard Caveman Cookbook and submit all of our simple, yet helpful recipes that cut right to the chase and saves us from reading those redunkulous 5-page recipes and life stories on the interweb. So over that!
But in the meantime, if any of you drunkards have any pointers, hit this post up because the ribs got a long while to roast. I can always change it up!
Fk it I'm going with meat side face down under foil until it's time to flip 'em up to glaze at the end. We should all get on board with collaborating on a Drunkard Caveman Cookbook and submit all of our simple, yet helpful recipes that cut right to the chase and saves us from reading those redunkulous 5-page recipes and life stories on the interweb. So over that!
But in the meantime, if any of you drunkards have any pointers, hit this post up because the ribs got a long while to roast. I can always change it up!
Okole maluna!
Re: Things we're over...enough already!
When I smoke or roast any meats it's always bone down meat/fat up so the fat can render down through the meat.
Now you're ready for some anti-dry-otics!-BeerMakesMeSmarter
If worms had daggers, birds wouldn't fuck with them-Todd Snider
Blackout and be extraordinary-Absinthe of Malice
If worms had daggers, birds wouldn't fuck with them-Todd Snider
Blackout and be extraordinary-Absinthe of Malice
- Artful Drunktective
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Re: Things we're over...enough already!
Sayings like "It is what it is" and "Hindsight is always 20/20". Well duh. How profound.
Okole maluna!
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Re: Things we're over...enough already!
Always fat side up. If you are using seasoning, sprinkle the seasoning on the fat, it will render down through the meat. If you've ever looked at a prime rib recipe, it says, specifically, to do this.Artful Drunktective wrote: ↑Fri Apr 02, 2021 8:38 amMaking another rack of pork ribs slow roasted in the oven so we don't have to drunk cook. As of today, it's too cold too stand around outside and fire up the grill. This time I'm doing a braise liquid and looked up on the interwebs if it's recommended to lay them meat down in the juice with bone up, vice versa, or flip 'em over from time to time. Every single way was recommended, as if it was the supreme-one-and-only-ultimate recipe-of-your-dreams answer on Google on how to bake ribs. So fking frustrating! Our hominin ancestors have been roasting ribs over a fire for hundreds of thousands of years until us dumb asses evolved and invent the lazy suburbia-style oven method and yet, still there is no established sure fire way to do it? Where's Patchez?! Can Dear Booze ask Alexa?! Badfellow, you're a smarty ass know-it-all. Surely you have some tips.
Fk it I'm going with meat side face down under foil until it's time to flip 'em up to glaze at the end. We should all get on board with collaborating on a Drunkard Caveman Cookbook and submit all of our simple, yet helpful recipes that cut right to the chase and saves us from reading those redunkulous 5-page recipes and life stories on the interweb. So over that!
But in the meantime, if any of you drunkards have any pointers, hit this post up because the ribs got a long while to roast. I can always change it up!
When preparing any racked ribs, always position it so it looks like a bridge.
DRINK!
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Re: Things we're over...enough already!
Would it really be that difficult to put the mini biography at the end of the recipe? I'm sure some people out there actually read that shit. I'm just looking for the recipe though.Artful Drunktective wrote: ↑Fri Apr 02, 2021 8:38 amthose redunkulous 5-page recipes and life stories on the interweb. So over that!
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Re: Things we're over...enough already!
You've mentioned that it's still cold a few times. Is this out of the ordinary for Wooperdelphia? What's the usual climate for mid April?
DRINK!