Aldi's Peanut Oil -- Heads Up
Lou Decruss
never seen it even close to that. The sign was hand written and said
special purchase. I'm sure they won't last so stock up for your
deep-frying. It's normally double that. I don't know if all the
stores have it though. Just trying to pass the word along. They also
had whole cashews for $9.99 for 34oz. Some of those will be going in
the caramel corn we're going to be making this afternoon to fill
Christmas tins. We stopped in for four dollars worth of peanuts and
spent 65 bucks. My lady insisted we get a turkey as long as we had
the oil. This shit is so typical when we shop together.
Lou
kenji
max
kenji <ke...@ripco.com> wrote:
i made a copy of this for my shit-for-brains ex-BIL after i found out
he'd deep fried a turkey on his ... deck.
A month later he deep fried another one, but not on the deck. He did
it in the garage.
for real.
Rob
1) Partially frozen? WTF? No one cooks a partially frozen turkey by
*any* method.
2) Notice how quickly he drops it into the oil? Even if he had the
correct amount in there, it takes 30-45 seconds to properly lower it in.
Rob
Adam H. Kerman
So you avoid scalding yourself or starting a grease fire?
kenji
Rob <R...@getgmail8701.com> wrote:
> 1) Partially frozen? WTF? No one cooks a partially frozen turkey by
> *any* method.
common mistake by people who only prepare foods on holidays cause they
fucked up and didn't thaw the piece of shit bird they bought at the
local grocer. Turkey is like 4 times larger than anything they might do
all year, then thrown in they don't know what their doin and you have a
common turkey fryer fire
kenji
max <beta...@gmail.com> wrote:
when we do it it's under an EZup in the middle of the yard on the grass
kenji
barbie gee <boo...@nosespam.com> wrote:
> we were there today and they had frozen Butterball Turkeys at 0.99 a
> pound. No room in the freezer for one, so we passed.
butter up his balls
it's a nice feeling, kinda poultry-massage like
get some twine out and truss and dress
Geoff Gass
It's a "duh" video for sure, but given some of the stories I've heard,
people sure aren't reading the directions.
I did it a couple times and it did turn out tasty, but dealing with the oil
afterwards was a p-i-t-a
Geoff Gass
> pound. No room in the freezer for one, so we passed.
I need a big freezer, would have picked up a couple when they were .49 at
costco right after t-giving
Geoff Gass
huh? It's not hard. that demo has at least 3 things wrong. too much oil
in the pot, partially frozen turkey (directions clearly say to use thawed
and *dried* bird), and dropped in, not slowly lowered in. I followed the
directions and was unharmed.
Adam H. Kerman
What's the huh for?
Geoff Gass
thought you were being serious, but I see now you were being sarcastic about
the video too
Adam H. Kerman
I didn't watch the stupid video. I made an assumption about what Rob was
getting at and put in the form of a question. Seems only logical that a
turkey might cook in a vat of, what, 128 quarts of oil, so not allowing any
hot oil to splash would be a terrific idea.
Cydrome Leader
just have Mr. Nelson come pick it up, like he does my old motor oils,
gasoline and vacuum pump fluids, and nickel plating solution.
Gregory Morrow
...and dump it in kenji's back yard...!!!
--
Best
Greg
Lou Decruss
It's an old video but worth viewing for someone who doesn't know.
Luckily I read up before I did it the first time and never have had a
problem. I put cardboard on the asphalt because of the mess. I had a
charcoal grill too close and the cardboard caught fire but that was
easy to stomp out. That's as close to a problem I've had. I've seen
your video but I showed it to my lady and she had no idea how
dangerous it could be. I also keep a fire extinguisher handy and
never leave the fry unattended. And if you have young children keep
them as far away as you can.
Lou
Lou Decruss
He sounds pretty bright.
Lou
Lou Decruss
Doesn't it mess up the grass? I do it on the driveway with cardboard
to help with the oil clean up. No matter how perfect everything goes
you're going to have some spattering.
Lou
Lou Decruss
It seems almost every year you hear about someone who burnt a house
down.
Lou
Lou Decruss
128 quarts? That's one big-ass stockpot!
Lou
Lou Decruss
wrote:
>
>
>On Sun, 13 Dec 2009, Lou Decruss wrote:
>
>we were there today and they had frozen Butterball Turkeys at 0.99 a
>pound. No room in the freezer for one, so we passed.
That's what we got. I like having an up rite freezer. $.99 is no
great bargain but it's in the freezer and we don't have to worry about
shopping later.
Lou
kenji
Lou Decruss <LouDe...@biteme.com> wrote:
4 days of defrosting is a PITA, compared to just buying a fresh one
that's not frozen solid.
Gregory Morrow
IIRC Lou doesn't have like eight live - at - home adult kids like you do all
cluttering up the fridge with their assroted detritus and junque...
--
Best
Greg
Lou Decruss
Not really. I do it in a cooler. And I brine it there too.
Lou
Lou Decruss
<eekee...@comclast.net> wrote:
>kenji wrote:
>>
>> 4 days of defrosting is a PITA, compared to just buying a fresh one
>> that's not frozen solid.
>
>
>IIRC Lou doesn't have like eight live - at - home adult kids like you do all
>cluttering up the fridge with their assroted detritus and junque...
Even with just two of us it still gets pretty full. The fridges are
22.5 and 5.5 cu.ft and the deep freeze is 15.5. They're all pretty
full at the moment. When the kids were around they'd clutter it up
with doggie bags of stuff we'd have to throw out because they usually
forgot it was there. 20 year olds don't think food comes from a
fridge. It comes from a restaurant.
Lou
kenji
"Gregory Morrow" <eekee...@comclast.net> wrote:
you have room for a whole turkey in your fridge to defrost for 4 days
without dismantling the ice box?
kenji
Lou Decruss <LouDe...@biteme.com> wrote:
ever get diahhrea or bad cramps?
cooler doesn't sound like proper technique to safely do the job
Lou Decruss
Sure. But never from defrosting turkey.
>cooler doesn't sound like proper technique to safely do the job
It's a very common practice.
Lou
kenji
Lou Decruss <LouDe...@biteme.com> wrote:
> On Mon, 14 Dec 2009 13:07:49 -0600, kenji <ke...@ripco.com> wrote:
>
> >In article <3t0di5tbepm6m21sr...@4ax.com>,
> > Lou Decruss <LouDe...@biteme.com> wrote:
>
> >> >4 days of defrosting is a PITA, compared to just buying a fresh one
> >> >that's not frozen solid.
> >>
> >> Not really. I do it in a cooler. And I brine it there too.
> >>
> >> Lou
> >
> >ever get diahhrea or bad cramps?
>
> Sure. But never from defrosting turkey.
>
> >cooler doesn't sound like proper technique to safely do the job
>
> It's a very common practice.
>
> Lou
alot of people don't wash their hands after pooping and peeing too, but
that doesn't make it a good practice
Lou Decruss
Two days in a cooler with some ice works just fine. If this scares
you then just don't do it. Buy a previously frozen one from Jewel.
I'm not trying to twist your arm. All I did was mention I bought a
turkey and you went off in another direction. I don't care how you
buy or thaw your turkey.
Lou
kenji
Lou Decruss <LouDe...@biteme.com> wrote:
hey...you just added ice to the cooler. I thought you just used a cooler.
ice in the cooler turns it into a whole different thingie
Lou Decruss
It never occurred to me one might think ice wasn't involved. If your
garage doesn't freeze you can do it there without ice if the
temperature is under 40 in there. You can leave an instant read
thermometer in the cooler and see where you're at if you're concerned.
Lou
Gregory Morrow
Normally, yes...
--
Best
Greg
Lou Decruss
<eekee...@comclast.net> wrote:
>>> IIRC Lou doesn't have like eight live - at - home adult kids like
>>> you do all cluttering up the fridge with their assroted detritus and
>>> junque...
>>
>> you have room for a whole turkey in your fridge to defrost for 4 days
>> without dismantling the ice box?
>
>
>Normally, yes...
I could make room but I wouldn't want to do it before an event I was
hosting. There's just no need to do it.
Lou
Rob
>>> Lou Decruss<LouDe...@biteme.com> wrote:
>>>
>>>
>>>
>>>> Stopped in this morning and they had it for $4.49 a gallon. I've
>>>> never seen it even close to that. The sign was hand written and said
>>>> special purchase. I'm sure they won't last so stock up for your
>>>> deep-frying. It's normally double that. I don't know if all the
>>>> stores have it though. Just trying to pass the word along. They also
>>>> had whole cashews for $9.99 for 34oz. Some of those will be going in
>>>> the caramel corn we're going to be making this afternoon to fill
>>>> Christmas tins. We stopped in for four dollars worth of peanuts and
>>>> spent 65 bucks. My lady insisted we get a turkey as long as we had
>>>> the oil. This shit is so typical when we shop together.
>>>>
>>>>
>>>>
>>> http://www.youtube.com/watch?v=Kspx1oOP_fE
>>>
>>>
>> There are two problems with this video.
>>
>> 1) Partially frozen? WTF? No one cooks a partially frozen turkey by
>> *any* method.
>>
>> 2) Notice how quickly he drops it into the oil? Even if he had the
>> correct amount in there, it takes 30-45 seconds to properly lower it in.
>>
>
Lou Decruss
>>>
>>> 2) Notice how quickly he drops it into the oil? Even if he had the
>>> correct amount in there, it takes 30-45 seconds to properly lower it in.
>>>
>> So you avoid scalding yourself or starting a grease fire?
>>
>Easily.
Mine has a hook with a hole in the handle in it so you can use a pole
and keep away just in case something happens.
Lou
Rob
BBQ glove.
Rob
Lou Decruss
I only did that the first time as I'd read of the possible dangers.
> I do use a BBQ glove.
I've got the gloves too. They go 2/3's of the way to my elbows. I
don't use them much but they are sure great for this use. Expensive
though. IIRC like 50 bucks.
Lou
kenji
Lou Decruss <LouDe...@biteme.com> wrote:
gloves that you use three times a year kinda evens out the 49 cents a lb
turkey sale
Cydrome Leader
hahaha!
Adam H. Kerman
>>I didn't watch the stupid video. I made an assumption about what Rob was
>>getting at and put in the form of a question. Seems only logical that a
>>turkey might cook in a vat of, what, 128 quarts of oil, so not allowing any
>>hot oil to splash would be a terrific idea.
>128 quarts? That's one big-ass stockpot!
I don't really have any idea. How big a pot is required to deep fry a 15
pound turkey and how much oil does the bird displace?
Lou Decruss
Some folks have toys they don't hide in the back of their underwear
drawer.
Lou
Lou Decruss
<a...@chinet.com> wrote:
I'm to lazy to re-educate myself to figure out how many quarts my pot
is. It's 11" wide by 16" tall. When the bird is thawed I'll put it
in the pot and cover with water. Then I'll brine the bird and measure
the water. That's how much oil I'll use. 2 gallons or maybe a bit
more. I'll probably save the oil and fry up a bunch of chicken the
next day to make better use of the oil. The friggin oil costs more
than the turkey so getting a second use helps.
Lou
Cydrome Leader
very scientific approach. A+
Lou Decruss
<laugh> It ain't too hard when you don't over think stuff.
Lou
Adam H. Kerman
>The friggin oil costs more than the turkey so getting a second use helps.
Well, yeah. Because I'm a cheapskate, I never have the urge to deep fry.
Lou Decruss
Even deep frying a batch of chicken can get expensive. I use a 12 qt.
pot with a basket for that. You need about a gallon to get it right.
But when you consider the price of going out for chicken and the
quality vs. home made it's a fair trade-off. I'm frugal myself and
that's why I do it. Turkey is a rare treat though. I don't like it
so it's something I do for others.
Lou
Gregory Morrow
At Restaurant Depot the other day we saw a 160 qt. stockpot, that was the
biggest they had...
--
Best
Greg
kenji
"Gregory Morrow" <eekee...@comclast.net> wrote:
"we"?
Lou Decruss
That sounds like the big-assed kettles outside of the Weber
restaurants. "for entertainment only" Half full of water and 172
pounds. Did they sell boat oars for stirring? I've got a 175,000 btu
turkey fryer that "might" be able to heat that but I doubt it could
handle the weight. At least not safely.
Anyway I hope you had fun at the store Greg.
Lou
kenji
Lou Decruss <LouDe...@biteme.com> wrote:
> I've got a 175,000 btu
> turkey fryer
christ on a crutch 175K?
isn't that a bit overkill?
Lou Decruss
Not really. When you put the food in the temp drops fast and you need
to keep it hot or whatever you're cooking will absorb the oil. I
mostly use mine for fried chicken. I get my oil to 380. Crank the
heat all the way up and add the chicken. It will drop to about 340
for a few seconds and rise quickly to 375. You gotta watch what's
going on and keep it there. You can cook a few pieces of chicken on
the stove or in an electric unit but it's still hard to get them
crispy. (not to mention the mess) You need the shortest recovery
time possible or you'll have greasy-soggy food.
Lou
kenji
Lou Decruss <LouDe...@biteme.com> wrote:
> On Fri, 18 Dec 2009 12:52:54 -0600, kenji <ke...@ripco.com> wrote:
>
> >In article <aggni5dsdsqjgtmev...@4ax.com>,
> > Lou Decruss <LouDe...@biteme.com> wrote:
> >
> >> I've got a 175,000 btu
> >> turkey fryer
> >
> >christ on a crutch 175K?
> >
> >isn't that a bit overkill?
>
> Not really. When you put the food in the temp drops fast and you need
> to keep it hot or whatever you're cooking will absorb the oil. I
> mostly use mine for fried chicken. I get my oil to 380. Crank the
> heat all the way up and add the chicken. It will drop to about 340
> for a few seconds and rise quickly to 375. You gotta watch what's
> going on and keep it there. You can cook a few pieces of chicken on
> the stove or in an electric unit but it's still hard to get them
> crispy. (not to mention the mess) You need the shortest recovery
> time possible or you'll have greasy-soggy food.
>
> Lou
my 2000+ sq. ft house uses 175000 btu to heat it
Lou Decruss
Your furnace is too big or improperly installed.
Here's a BTU estimator. Plug in you sq. ft. and your zip. Should
come back about 75K.
http://www.alpinehomeair.com/Furnace-choosingsize.cfm
And the fryer only runs full throttle for a brief period.
Lou
kenji
Lou Decruss <LouDe...@biteme.com> wrote:
> On Fri, 18 Dec 2009 13:39:35 -0600, kenji <ke...@ripco.com> wrote:
>
> >In article <d8lni514hup9o5qvk...@4ax.com>,
> > Lou Decruss <LouDe...@biteme.com> wrote:
> >
> >> On Fri, 18 Dec 2009 12:52:54 -0600, kenji <ke...@ripco.com> wrote:
> >>
> >> >In article <aggni5dsdsqjgtmev...@4ax.com>,
> >> > Lou Decruss <LouDe...@biteme.com> wrote:
> >> >
> >> >> I've got a 175,000 btu
> >> >> turkey fryer
> >> >
> >> >christ on a crutch 175K?
> >> >
> >> >isn't that a bit overkill?
> >>
> >> Not really. When you put the food in the temp drops fast and you need
> >> to keep it hot or whatever you're cooking will absorb the oil. I
> >> mostly use mine for fried chicken. I get my oil to 380. Crank the
> >> heat all the way up and add the chicken. It will drop to about 340
> >> for a few seconds and rise quickly to 375. You gotta watch what's
> >> going on and keep it there. You can cook a few pieces of chicken on
> >> the stove or in an electric unit but it's still hard to get them
> >> crispy. (not to mention the mess) You need the shortest recovery
> >> time possible or you'll have greasy-soggy food.
> >>
> >> Lou
> >
> >my 2000+ sq. ft house uses 175000 btu to heat it
>
> Your furnace is too big or improperly installed.it's a tw
>
> Here's a BTU estimator. Plug in you sq. ft. and your zip. Should
> come back about 75K.
>
> http://www.alpinehomeair.com/Furnace-choosingsize.cfm
>
> And the fryer only runs full throttle for a brief period.
>
> Lou
it's a three story 100+ year old house without insulation. It has the
proper heating plant. No one on my block could heat their places with
only 75K btu's. They ain't classic brick bungalows
Cydrome Leader
75k is like running a stove. no way that can heat a house.
The building I'm now in has 12 units, is all brick and has a 1million BTU
boiler.
Adam H. Kerman
>Lou Decruss <LouDe...@biteme.com> wrote:
>>On Fri, 18 Dec 2009 13:39:35 -0600, kenji <ke...@ripco.com> wrote:
>>>Lou Decruss <LouDe...@biteme.com> wrote:
>>>>On Fri, 18 Dec 2009 12:52:54 -0600, kenji <ke...@ripco.com> wrote:
>>>>>Lou Decruss <LouDe...@biteme.com> wrote:
>>>>>>I've got a 175,000 btu
>>>>>>turkey fryer
>>>>>christ on a crutch 175K?
>>>>>isn't that a bit overkill?
>>>>Not really. When you put the food in the temp drops fast and you need
>>>>to keep it hot or whatever you're cooking will absorb the oil. I
>>>>mostly use mine for fried chicken. I get my oil to 380. Crank the
>>>>heat all the way up and add the chicken. It will drop to about 340
>>>>for a few seconds and rise quickly to 375. You gotta watch what's
>>>>going on and keep it there. You can cook a few pieces of chicken on
>>>>the stove or in an electric unit but it's still hard to get them
>>>>crispy. (not to mention the mess) You need the shortest recovery
>>>>time possible or you'll have greasy-soggy food.
>>>my 2000+ sq. ft house uses 175000 btu to heat it
>>Your furnace is too big or improperly installed.
>>Here's a BTU estimator. Plug in you sq. ft. and your zip. Should
>>come back about 75K.
>75k is like running a stove. no way that can heat a house.
>The building I'm now in has 12 units, is all brick and has a 1million BTU
>boiler.
What's the equivalent in pounds of deep-frying turkeys?
Lou Decruss
In that case you should perfect fart igniting.
Lou
Ron T.
"kenji" <ke...@ripco.com> wrote in message
news:kenji-20173C....@news.ripco.com...
Make a new year's resolution to cut back on the adult bookstores in 2010 and
get the house insulated.
Blown-in in the walls, tear the siding off, put on compressed styrofoam and
wrap it.
You'll make your money many times over.
Lou Decruss
<pres...@MUNGEpanix.com> wrote:
>Lou Decruss <LouDe...@biteme.com> wrote:
>>>
>>>my 2000+ sq. ft house uses 175000 btu to heat it
>>
>> Your furnace is too big or improperly installed.
>>
>> Here's a BTU estimator. Plug in you sq. ft. and your zip. Should
>> come back about 75K.
>
>75k is like running a stove.
You must have one hell of a stove.
>no way that can heat a house.
Sure you can. The link I posted may be for more ideal conditions than
kenji has but it's not far off from newer installations.
Here's a link to a discussion with someone considering a 66K for a
1600sq.ft. home. He's in a milder climate but the problems with over
sizing do come up.
>The building I'm now in has 12 units, is all brick and has a 1million BTU
>boiler.
Steam or water? One of my gigs is maintaining a building with an old
steam system. It's about 25,000 sg.ft of mixed use space. 1 million
heats it just fine even though I'm sure it's larger than your
building. There's too many variables to make blanket statements but
I'll say that 175K for a turkey fryer isn't overkill.
Lou
Cydrome Leader
> On Fri, 18 Dec 2009 20:33:01 +0000 (UTC), Cydrome Leader
> <pres...@MUNGEpanix.com> wrote:
>
>>Lou Decruss <LouDe...@biteme.com> wrote:
>
>>>>
>>>>my 2000+ sq. ft house uses 175000 btu to heat it
>>>
>>> Your furnace is too big or improperly installed.
>>>
>>> Here's a BTU estimator. Plug in you sq. ft. and your zip. Should
>>> come back about 75K.
>>
>>75k is like running a stove.
>
> You must have one hell of a stove.
>
>>no way that can heat a house.
>
> Sure you can. The link I posted may be for more ideal conditions than
> kenji has but it's not far off from newer installations.
>
> Here's a link to a discussion with someone considering a 66K for a
> 1600sq.ft. home. He's in a milder climate but the problems with over
> sizing do come up.
heating is like airconditioning. For every extra degree of temperature
difference you want, it takes more energy than the last degree you had to
change.
Comparing a "milder climate to chicago is silly. I've seen people in
Florida turn on their fireplaces when it "drops" to 60 outside.
>>The building I'm now in has 12 units, is all brick and has a 1million BTU
>>boiler.
>
> Steam or water? One of my gigs is maintaining a building with an old
> steam system. It's about 25,000 sg.ft of mixed use space. 1 million
> heats it just fine even though I'm sure it's larger than your
> building. There's too many variables to make blanket statements but
> I'll say that 175K for a turkey fryer isn't overkill.
low pressure steam. The building is prett large, and unlike a rectangular
box home, it has lots of extra walls any new building wouldn't. There's a
few "holes" in the building to let light into the insides of the building
and to make sure the bathrooms don't have to be on outer walls to have
windows.
My only argument is that 66kBTU won't heat any house around here in the
winter. Even a clothes dryer makes more heat than that.
kenji
wrote:
show me the math
I have original plaster walls inside. Newer vinyl siding outside with
the original clapboard underneath outside.
Gregory Morrow
You should see the size of some of the *pizza* peels they sell, lol...they
could easily be used as oars.
>
> Anyway I hope you had fun at the store Greg.
It was "Ham City", Lou...ALL kinds of hams, and on sale, too...in fact I had
I a friggin' DREAM about hams that night, lol...
They had big - assed raw hams there, about 25+ lbs IIRC...next month we are
going to get one to "play" with...
OH, and I forgot to look at the price of peanut oil...
What was fun is that we took a friend there for the first time, she was
goggle - eyed at it all...
--
Best
Greg
Gregory Morrow
For crying out loud, YES...
Heck, I grew up in a drafty old farmhouse, I can't imagine that kinje would
not have his manse *somewhat* insulated...he's apparently still in the coal
furnace and gaslight era over by there.
--
Best
Greg
Lou Decruss
A clothes dryer makes less than half that. All I care about is turkey
fryers.
Lou
Lou Decruss
<eekee...@comclast.net> wrote:
>Lou Decruss wrote:
>> That sounds like the big-assed kettles outside of the Weber
>> restaurants. "for entertainment only" Half full of water and 172
>> pounds. Did they sell boat oars for stirring? I've got a 175,000 btu
>> turkey fryer that "might" be able to heat that but I doubt it could
>> handle the weight. At least not safely.
>
>
>You should see the size of some of the *pizza* peels they sell, lol...they
>could easily be used as oars.
>
>>
>> Anyway I hope you had fun at the store Greg.
>
>
>It was "Ham City", Lou...ALL kinds of hams, and on sale, too...in fact I had
>I a friggin' DREAM about hams that night, lol...
And what exactly were you doing to those dreamy hams Greg?
>They had big - assed raw hams there, about 25+ lbs IIRC...next month we are
>going to get one to "play" with...
Google pernil. I've never done one that big. I don't know if I've
even seen one so big actually. I treat then like a picnic and smoke
them. Make great pulled pork sandwiches. They take about 15 hours. I
don't have a clue how long a 25 pounder would take.
>OH, and I forgot to look at the price of peanut oil...
It went back up to $9.99 at Aldi. Glad i grabbed them when I did.
>What was fun is that we took a friend there for the first time, she was
>goggle - eyed at it all...
I would probably have been the same.
Lou
spamtrap1888
> On Fri, 18 Dec 2009 13:39:35 -0600, kenji <ke...@ripco.com> wrote:
> > Lou Decruss <LouDecr...@biteme.com> wrote:
>
> >> On Fri, 18 Dec 2009 12:52:54 -0600, kenji <ke...@ripco.com> wrote:
>
> >> > Lou Decruss <LouDecr...@biteme.com> wrote:
>
> >> >> I've got a 175,000 btu
> >> >> turkey fryer
>
> >> >christ on a crutch 175K?
>
> >> >isn't that a bit overkill?
>
> >> Not really. When you put the food in the temp drops fast and you need
> >> to keep it hot or whatever you're cooking will absorb the oil. I
> >> mostly use mine for fried chicken. I get my oil to 380. Crank the
> >> heat all the way up and add the chicken. It will drop to about 340
> >> for a few seconds and rise quickly to 375. You gotta watch what's
> >> going on and keep it there. You can cook a few pieces of chicken on
> >> the stove or in an electric unit but it's still hard to get them
> >> crispy. (not to mention the mess) You need the shortest recovery
> >> time possible or you'll have greasy-soggy food.
>
> >> Lou
>
> >my 2000+ sq. ft house uses 175000 btu to heat it
>
> Your furnace is too big or improperly installed.
>
> Here's a BTU estimator. Plug in you sq. ft. and your zip. Should
> come back about 75K.
>
> http://www.alpinehomeair.com/Furnace-choosingsize.cfm
>
> And the fryer only runs full throttle for a brief period.
>
It returns only about 3/4 of what's really needed -- maybe they're
planning on global warming.
kenji
"Gregory Morrow" <eekee...@comclast.net> wrote:
> Heck, I grew up in a drafty old farmhouse
how gay is that?
Gregory Morrow
> On Sat, 19 Dec 2009 16:55:14 -0600, "Gregory Morrow"
> <eekee...@comclast.net> wrote:
>
>> Lou Decruss wrote:
>
>>> That sounds like the big-assed kettles outside of the Weber
>>> restaurants. "for entertainment only" Half full of water and 172
>>> pounds. Did they sell boat oars for stirring? I've got a 175,000
>>> btu turkey fryer that "might" be able to heat that but I doubt it
>>> could handle the weight. At least not safely.
>>
>>
>> You should see the size of some of the *pizza* peels they sell,
>> lol...they could easily be used as oars.
>>
>>>
>>> Anyway I hope you had fun at the store Greg.
>>
>>
>> It was "Ham City", Lou...ALL kinds of hams, and on sale, too...in
>> fact I had I a friggin' DREAM about hams that night, lol...
>
> And what exactly were you doing to those dreamy hams Greg?
>
They were arranged in mountains like the Alps and I was thinking, "WHERE am
I going to store them...!!!???", lol...
>> They had big - assed raw hams there, about 25+ lbs IIRC...next month
>> we are going to get one to "play" with...
>
> Google pernil. I've never done one that big. I don't know if I've
> even seen one so big actually. I treat then like a picnic and smoke
> them. Make great pulled pork sandwiches. They take about 15 hours. I
> don't have a clue how long a 25 pounder would take.
>
This will be our next "project" with the guys at the bar...
>> OH, and I forgot to look at the price of peanut oil...
>
> It went back up to $9.99 at Aldi. Glad i grabbed them when I did.
>
>> What was fun is that we took a friend there for the first time, she
>> was goggle - eyed at it all...
>
> I would probably have been the same.
I've been there like four times now and I haven't even seen *half* of the
place...
--
Best
Greg