H&I Fires* 5 April 2008

April 5, 2008 | | Comments (10)

Open post for those with something to share, updated through the day. New, complete posts come in below this one. Note: If trackbacking, please acknowledge this post in your post. That's only polite.

You're advertising here, we should get an ad at your place...

Time to add a new caveat, because from email it's not clear to some folks (mind you, if you don't read this it won't matter...) Being an open post, people (collectively, the Denizens) other than I post in the H&I. They sign their work (most of the time) - keep that in mind when you want to flame someone in email please - if it doesn't say "The Armorer" or "John" then I didn't write it! And honestly - if you don't like something said or posted... leave a comment, and hash it out (within the context of The Rulez which are clearly posted on the comment form, I would add).

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TINS! Well, actually, that is, um, well, literally true in this case. This *is* no sh*t. It's a typo. Because if it isn't - there was post-activity surgery involved, and a lot of 'splainin' to do.

This is no shi*t. Really.


But it's funny. H/t, Jack H. -the Armorer

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Busy day at the Castle. The Brand Spanking New Toy of Argghhh! arrived. More on that tomorrow. I'm guessing the willingness of people to travel to the Castle will enjoy a slight uptick.

But right now, SWWBO and I have to get ready for the other onerous job we have today. Judging a barbecue contest. Heh. Ribs. Chicken. Brisket. Burnt Ends. You wish you were us for a day...! And you'll especially wish you were us tomorrrow. But, that's a tale that will have to wait. -the Armorer.

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Back! BuuuuuuuuuuuuuRRRPPPPPPPPP!!! -the Armorer

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10 Comments

By Neffi on April 5, 2008 4:48 PM
I was drafted to be a judge at a regional chili cook-off once, at Red River down in New Mexico... they made you cleanse your palate with crusty French bread and ice cold beer between each hot, meaty, well-spiced bowl. And then they thanked me profusely for helping them out- as I staggered away... I shoot you not ;)
 
By BillT on April 6, 2008 2:25 AM
BuuuuuuuuuuuuuRRRPPPPPPPPP!!! Yay! You got the minigun!!! (Pssssst! That explains why he wants us all there, gang -- reloading / relinking ten thousand rounds of 7.62 is a team effort. BTW, I've got dibs on the Tracer Quality Control Inspector task)
 
By Trias on April 6, 2008 7:50 AM
Poor kid has 10 seconds of fame not attributed to his kill but the method of the killing. I wonder if he likes curry. Judging a BBQ? How unusual. The best judges are your mates once they are so sloshed they can't tell your carbonated chop probably best used to fuel the fire, isn't quite Haute. BBQS are a masculine icon here. A merging of the elements of fire, beer, metal, meat and the outdoors. It's one of the few times men eagerly cook. Perfectionism implicit in judging is a bit of a faux pas. Still a steak done right is worth it's weight in gold and you never want to let my cousin cook the chicken. Noooo 1 minute isn't enough. My doctor said so. Actually that old 'chuck a shrimp on the barbie' supposed aussie slang is so odd I wish i knew where it came from. We call shrimp prawns for one thing. Shrimp are those awful little American things you hide in a salad. I've only seen prawns on a BBQ once. My dear sweet ex sister in law insisted on prawns on the bbq for her engagement. It was clear quite rapidly why we never do it they stunk to high heaven, probably because they were unshelled.
 
By SFC D on April 6, 2008 8:18 AM
I've heard of someone having a case of the beer $#its, but this is the first time I've heard of the deer $#its...
 
By BillT on April 6, 2008 9:53 AM
Trias -- Southeast Asian fishermen cook prawns on a BBQ grill. And prawns *ain't shrimp -- I've seen some longer than my forearm, including hand. BTW, cook 'em *with* shell and legs and de-vein 'em when you peel 'em.
 
By Trias on April 6, 2008 6:41 PM
Those are much larger than ours then. Ours tend to be more hand sized. Though smaller and larger can be found. With the head I assume? It's highly unlikely I'll ever cook another prawn that way. But thanks for letting me know why.
 
By Justthisguy on April 6, 2008 11:37 PM
This is a response to Cricket's comment, on the 3rd. (What, we don't even get three days before you close 'em?) That's the weird Glazer (Blazer?) brothers' grocery store, right? Their is no real farmers' market in DeKalb, as I recall. There's one (an official State of GA one) near the airport, I think.
 
By Justthisguy on April 6, 2008 11:42 PM
"There", dammit. Argghhh!
 
By BillT on April 7, 2008 1:09 AM
Yeah, the comment locker goes ker-flooey sometimes, Jtg. Cricket may have access to a decent loin de chèvre at the Farmer's Market (or Glazer/Brazer Bros.), but the same item in Pakistan -- free-range, naturally -- required considerable marination to render its texture more like lamb and less like critter-flavored bubble gum. And *yes* -- refrigeration is a *good* thing...
 
By John of Argghhh! on April 7, 2008 6:44 AM
And the comments on the 3rd work just fine for me, JTG. Perhaps you've not paid your double-secret comment-posting fees? Otherwise known as the Compost Fee?