JEL

do you live by yourself.... not to be nosey, but often times a person's appetitie is stimulated by company....... i speak from experience, not trying to br dr phil.......... you haven't lost an estreme amt of wgt..from your description, your running about 2-3# / week which is not outrageous....... if you feel good otherwise than muscle soreness (which is good), i wouldn't pay it much mind......... good for you and god bless..........

drink lots of water. eat something every hour your at work........ maybe an apple, a pbj sammich, nuts, milk............. think about a dietary supplement..... i've done the kind of physical work you're talking about, in those same climates, i'm the same age as you are, just remember that your metabolism is not the same as the 25 yr old guys you are working with...... eat a clean diet, low glycemic carbs, (like oats as fresser stated), sweet potatoes, and veggies..raw baby spinich for the win......... you should be able to load up on all the meat and dairy you want unless your predisposed to cholesterol and bp probs in which case you should move to ethiopia and starve.... best to you and yours......

why don't you just use a celcius thermometer........you've already mixed the ingredients, the oven is labeled in F , you can only trust an oven or a thermemeter so far anyway.....you don't need a conversion table, just calibrate your oven.....

28g /oz---weight 454g /lb 30ml /oz ---volume 237ml /cup i'm not gonna mess w/ temperatures

dumb question......... why in the hell would you boil pigs feet in chicken stock......

I have to agree with this statement. ← an affluent nation with a notoriously cheap food policy......... watch how things change this coming year..... food prices are going to go through the roof...

boil and pickle with smoked sausage links in hotsauce...... buy beer....

in the first pic, what is the grey colored hose that's running vertically, is that the under the sink cabinet?? i'm puzzled because it's straight (without a water trap)...japaneese plumbing lesson needed... in the second pic, what is the contraption on the tight, vacuum cleaner??? tell us about the blowtorch on the top.....

are those chocolate chips in the lazy susan...also noticed the sirachi in the fridge door......and would that be a jar of claussen pickles in front of the sirachi....

you're gonna have to clean again after they all leave... but it won't make any difference because you have to follow your mitochondrial dna.... it's telling you what to do at this point..... treat yourself to something nice if you get too stressed, no, not a pedicure, more like a xanax and a few adult beverages..... keep us posted and let us know how it turns out....probably fine...

"relative ease", i've never thought of it as an oxymoron till now.... are all the female family members coming over to celebrate?, or just to see how clean your house is... big italian family, catholic too i'm sure, even more guilt..... i grew up in a big german lutheran family in the midwest, it was the same thing, so i understand your stress level.... i've always felt kind of bad about the way women in my family nearly killed themselves during the holidays...the only thing worse would be their misery on a camping/hunting/fishing trip.... do the best you can, it's family....if they don't like it tell em to kiss your ass...

i'd get up early and make the gumbo before i went to work.... that way it would certainly be hot, healthy, and with no overcooking to ruin it... i'd take the rice hot too......

here is a recipe for smoked polish sausage from the same book 1 lb icewater 2 cups soy protein concentrate, or non-fat dry milk 5tbsp salt 1tbsp sugar 2 level tsp prague powder #1 1tbsp black pepper 2 large cloves garlic 1 heaping tsp marjoram 10 lbs boneless pork butts grind same as other recipe stuff into 38-42mm hog casing. sausage is often placed on smokehouse sticks , spaced properly and allowed to dry. you may dry the sausage as follows: 1) when stuffing the sausage, it is normally hung in the room where you are working. by the time you are done much of it may already be dry. you may put it in a preheated smokehouse @ 130F with dampers wide open for one houror until casings are dry and taking on a brown color. 2) place the sausage in a cooler and leave until they are dry. Smoking sausage is placed in 130F smoker with dampers wide open until casings are dry. gradually increase the temp of smokehouse to 160-165 F with dampers 1/4 open. apply heavy smoke until meat has internal temp of 152F. remove from smoker and shower with cold tap water until meat is @ 110F. allow the sausage to hang @ room temp for 30 minutes or until desired bloom is reached. place in 38-40F cooler.

I'll second that, if you don't have a copy you should get one. ← i knew a guy who was quite the home sausage maker, he had a couple shelves full of books on the subject.. a few years later on one of my visits, i noticed all the books were gone except for the "kutas" book. i asked why? he said he'd read them all but this was the only one he really needed to keep.....

i'd love to cook for a bunch of sorority girls...... and their mom's too...............

ingredients for 10 lbs. 5 tbsp salt 1 tbsp sugar 2 large cloves garlic (minced) 1tbsp coarse black pepper 1 heaping tsp marjoram 1 lb ice water (1 pint) 10 lbs boneless pork butts grind all the pork butts through a 1/4" or 3/8" grinder plate add other ingredients and mix thoroughly stuff into 35-38 mm hog casing hang on sticks and allow to dry in cooler be sure the meat is chilled between 32-34 degrees F before starting. all blood clots, cords bones etc are to be trimmed before starting. do not let sausage remain @ room temp longer than necessary. this is from, "Great Sausage Recipes and Meat Curing" by Rytek Kutas, pretty much the Holy Bible for sausage making.... i would taste test the bulk sausage before stuffing it just in case you want to tweak the seasoning... Rytek Kutas is a stud when it comes to sausage making, i have used many recipes from this book, and they have all been spot on awesome.

jump a plane to Maine, celebrate your aniv, and eat the real ones, they damn near give em away up there ...... it'd be romantic and wouldn't cost that much more...... ditch the friends in madison and go for the gold ........

http://www.ontariocorn.org/classroom/produ...at%20use%20Corn corn is used for everything......it's not sweet corn or popcorn.... crop residues are unsustainable as fuel, as they are critical to the quality of the soil, errosion prevention, h2o quality etc... the problem with using switchgrass is that it takes so many more acres to generate an equal amount of fuel, plus you have the additional costs involved in harvesting the crop several times a year rather than once. now you have all the issues for the dried distillers grains produced by the ethanol plant. great cattle feed, but they're too high in moisture to transport for any distance. dry them? uses even more energy. the next problem is that all the cattle are too far away from the ethanol plants. the large commercial feedlots are mostly in the high plans not the corn belt... also, the "ddg's" make a decent addition to hog diets, but at too high of an inclusion cause a problem with soft bellies at the packing plants.... these are some of my thoughts after reading comments made so far, i have spent my life in agriculture, these are things that many farmers and stockmen think about.... regards, to all, please let's hear more.....

steamed oysters w/ trimmings while you cook the ribs...... bro's want to eat meat....... plenty of beer for the win.. eat it all outside........... no kitchen involved, let your buds pee in the backyard....as they eat... always worked here in NC.. btw, if you have any pecan trees in your yard, let the guys pick em up, crack and eat....nothing better.....

high grain prices bring even more acres into production.... animal agriculture bears the brunt of the storm when feed costs are almost doubled.... it doesn't show up at the grocery store until the animal inventory is liquidated..... when people start paying $8 a gallon for milk, they'll want to rethink their previous stance on bio fuels......

i don't claim to know much about the restaurant business, but i do know a lot about business in general... you are in the beer business first and foremost... i would serve the extreme traditional german dogs w/ a custom made roll ..... it doesn't matter how cashy it gets, because the food was only there to allow for the sale of beer,,, if i was there to drink and buy specialty beer, why would i not be interested in a special and authentic snack to go w/ that beer..... simplicity with quality for the win....... i like your original idea.....

can we as a nation justify the use of grain as fuel for our suv's when there are so many hungry people here and around the world.... say goodbye to this nations long standing cheap food policy.... i've been in animal agriculture all my life and it is a very scary situation at the moment....

paper plates???? or are you washing dishes.... if you toss the dogs onto the roll you could serve them on a piece of paper... i like the pic of the roll....

better yet, deal out a bag of pretzel rods before the first hand, then just pass a jar of cheez whiz around and let everybody take turns w/it..... the quality of the game would be determined by the # of jars eaten..... kind of like keg parties from the 70's........ we need pics of this party btw........

once in a great while this happens.... mostly i say, "damn that was good, why can't i get food like this in a restarant"..... then i answer myself by saying, "because you live in a small town john"........ then when i go to bed i ask God to let me hang out w/ fat guy or jamie maw....