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I'm happy with both of the consoles but play my ps3 more for no other reason then I have more ps3 games. Lost Planet is a lot of fun, check it out. I grounded myself from it because I was using naughty words when getting stuck . hahahahahah |
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lol Well when my 5 yr old said!###@@@ at his game i grounded myself.......ha ha |
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I see that Metal Gear got a lot of good reviews, but that can't make me justify spending more money for a PS3. |
This thread has been silent a while, so I thought I'd bring up one of the oldest man topics on record: building a campfire. My question, inspired by a recent camping experience: Is there any honor left in building a fire with kindling and wood only, the fewer matches the machoer? Or with all the modern conveniences out there, are gasoline, lighters and yes, blow torches, acceptable? I grew up in a family where the art of building a fire in the woods was sacred. It was passed down from grandpa to dad to brothers to me. You start with the lightest, most combustible kindling, then you add larger and larger sticks, finally a small log. You build a frame, light one match and voila, man has fire. But I just returned from a camping trip where a friend, who is no slouch when it comes to outdoors adventure, pulled out a blow torch to ignite everything from logs on the fire to his campstove. You couldn't argue with the results. We had a nice fire quickly. But, damn, the art of the fire seems to be lost. Have I just turned into one of those crotchety ol' guys who insists on doing everything the old-fashioned way? |
You forgot to list an ingredient...gasoline. I know a couple of crotchy ol' guys...who tried this method at least ONCE. :mad: <-----on fire smiley. PS While reading your post I had a visual of Tom Hanks....dancing and singing...Fire!!! LOL |
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Lol, men and fires, it seems like they all have certain techniques too, with some carefully building a pyramid tower that takes at least 30 minutes but insist that is the only true way to go. Men are complex individuals, and I imagine they are greatly pulled between building a fire by they tried and true methods passed down father to son, and using a rocket launcher. I think barbecuing has corrupted men thoughts on fire, first with charcoal lighter, and then with the advent of with gas grills and automatic ignitions, you don't even need a match to get huge flames on a grill. Even your friend goes "camping" with a campstove, for shame. |
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My father lit a fire using gasoline once....and he jumped in the Chowan River to...hmmmm...put it out too. |
I'll admit, I'm not big on camping. And you probably bring up one reason why. I just don't find that camping has any point because everyone brings a lot of their modern day conveniences with them, and I often ask "Couldn't we have done this in the backyard?" I guess for some people they feel that it gets them away from the norm and it forces them to go outside more. That doesn't really answer your question, although I'll say that if you're trying to limit it to 1 match, then you've already gotten past the use of modern technology so why not go all the way? If you want it to be truly camping, you'd probably have to get 2 sticks and enjoy the blisters. :) |
Well it's been a while... 1 Attachment(s) It's been a while since we had our grillin discussion, but we FINALLY had a chance to throw some filets on the grill and for me to take a picture. The weather was beautiful so I drug the pit out into the yard and and we got some chairs and had a wonderful time outside with our furbaby! Unfortunately my wife couldn't find the twice-baked potatoes at the Winn-Dixie by our house, so she bought 2 boxes of scalloped potatoes and we cooked them and then put them on the top rack to soak up some of the filet's flavor. Unfortunately it didn't absorb as much of the flavor as I wanted so I hope next time we can find those twice-baked potatoes. It's really difficult to cook those things without having the marinade burn a little bit as you can see in the pic, but we usually don't taste anything burnt thankfully. At first I thought my grill was too hot but I can cook other things without any burning at all so that's how I figured it was the marinade that the meat place uses that just burns easily. Plus, we just had another cool front come through so I might be grilling again soon (I can't wait). |
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Details, details. What temperature do you try to cook them at? And, the million dollar question, can you tell the difference rare, medium-rare, medium, etc.? I have to use a thermometer, but the best cooks always seem to know by firmness. |
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Please forgive me for posting on the Guys Club Thread, but I feel bad that Mike keeps asking the same question over and over. Not that I would ever be one to come to Mike's aide, but maybe this will help? I am not the greatest of cooks myself, but I have watched Texas Roadhouse cooks use the poke test, and their steaks are perfect! Testing a steak’s doness by temperature This is the scientific approach, and probably the most accurate. Taking an instant read digital thermometer, poke it into the center of the steak and allow it to take a reading. Based on the internal temperature you can tell when the steak is done to your liking. Very Rare Steak – 120° Rare Steak – 125° Medium-Rare Steak – 130° – 135° Medium Steak – 140° – 145° Medium-Well Steak – 150° – 155° Well-Done Steak – 160° One thing to keep in mind is that just because you take a steak off of the grill doesn’t mean its through cooking. The heat built up in the steak will continue to cook the meat until it begins to cool off, adding up to an additional 5 or 10 degrees of doness. This means you have to undershoot your steaks, removing them from the grill just before they reach the desired temperature. Undershooting is a good strategy anyhow, since you can always throw it back on the grill (in shame) if its not properly cooked, but you certainly can’t “uncook” a steak. Testing a steak’s doneness by touch (the poke test) Once you have mastered cooking with the thermometer, you can move up the method the pros use, a simple poke with your finger and you can judge the approximate doneness. Use the list below as a guide, but experience is the best teacher. As you test the temperature with your thermometer, give the steak a poke and note its firmness. This will help you develop a feel for doneness and you can eventually put the thermometer away! Very Rare Steak – feels soft and squishy Rare Steak – soft to the touch Medium-Rare Steak – yields gently to the touch Medium Steak – yields only slightly to the touch, beginning to firm up Medium-Well Steak – firm to the touch Well-Done Steak – hard to the touch |
Holy crap! That's EXACTLY what I've been looking for. I think you're man thread cheerleader material. Post your modeling portfolio here and send your application to head cheerleader Simonandhallie. I'll put in a good word for you. My cheapo thermometer says 140 is rare, 160 is medium and 170 is well. No wonder my wife chews me out for overcooking her rare steaks. |
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