WillyBob

that remind me ... I have spaghetti sauce with chicken been aging since Saturday. Oughta be ready to eat.

I was working in a trailer factory in Elkhart. We were living large for 21 year olds. $180/mo for a 3 bedroom house. 3 of us sharing the place. We had a lot of "disposable income". HaHaHa MKP, I'm new here. Don't know you ... but, sorry for your family's loss.

I get lump mesquite charcoal. It is cheap. They make it across "the line" where the wife works. I think they are making charcoal and baking/burning adobes at the same time.

does sous vide translate to precook? Not criticizing. Just summing the process up. the flame and char is just for appearance, basically. Yeah, I have do use that to do my wife's steak ... she want's hers well done - no pink. otherwise we tend to end up with jerky.

I'd try them peppers. I wouldn't eat a whole one ... I'm crazy, not stupid. I have some that grow wild down here. They are pretty warm. That they grow wild is your first hint. Similar to a chile tepin... chile pequin [bird peppers]. Little things. About the size of a pea. I cracked a green one between my teeth. That was as far as it got. Gag reflex disposed of it. And it NEVER touched anything but my teeth. and I will nibble on habaneros

in my R/C, I melted a whole lighting circuit with one Oops. I mean, the wire glowed and melted... That one of my more spectacular, but not expensive, mistakes.

I have hyacinths in bloom. Daffodils are getting leaves.

It is similar to this.

that's what we faced when we bought this place.... still going through it. Sheds full of stuff. From leg hold traps to a RadioFlier wagon to seashells. I found a Studebaker emblem [I guess a hubcap or trunk lid] in the yard.

I was more diplomatic... Yeah, I saw the Tongan all oiled up. Crazy mofo. I like him I'm a little jaded after playing with R/C. Drone swarms are ... yawn.. OK

I wouldn't have guessed you to use precooked. I love seafood. don't eat much of it here. The "fresh" tuna I see in the store [here] wouldn't pass for catfood in HI. I DO eat a lot of bluegill. I can catch them at the local lake. Bluegill fillets are like potato chips ... sooooo good. Prolly the best freshwater eatin' you will find.

... and then the Ahi ... I preferred Aku. but, I ate plenty of yellowfin. was privileged to be able to go blue water weekly.

... and then there is WillyBob's ... I take a liberal attitude about cooking, some of my stuff is good. Mashed potato and hamburger enchilada style burros in green enchilada sauce. Unlikely combo that works.

I lived/worked in the armpit of Kauai ... Lihue 8 years Was there when Iniki came through I was either at work, the beach, or asleep Kauai Marriott, prolly not now, ... but on beautiful Kalapaki Beach. HaHaHa It is a small jetty away from the commercial harbor. that is probably THE nastiest beach on the island

vasubandu, you live in a much more metropolitan area. Many of those ingredients aren't locally available --- or within 40 miles. Maybe if I go to Tucson ... We have cows wander the streets of town. what are your folks feelings on Spam Musubi?

I knew noodle wasn't the correct term. Thank you. Try using dry lasagne and see if you can tell the diff.

Hi jimjimbo It rarely hits 100 here. I am at 3700ft. the "dry heat" isn't a myth. it is high at 30%. You are right, when it hits 110`, it is hot. June is not a good month to come here. 100`+ all month. August is probably the nicest time of year to come. Summer rainy season. Little t-storms to cool things and provide some entertainment. These are not the black "wall of death" frontal storms you get. These are cumulus clouds with a big idea. Rain themselves out in a few minutes. Lots of thunder and lightning.

I spent a week on the beach up on the Makah Res [I think]. Was a thousand years ago. Didn't rain, but we were still soggy. The fog ... you guys talking Mishawaka ... I have lots of family up there . 2 Sisters in Elkhart, aunt/uncle, and a cousin - not their kid in SB/Mishawka. Might be up that way mid Sept. food question do the still make spinach lasagna "noodles"? I haven't seen them for a long time, in the stores here. I prefer them to the regular one. They seem to hold up to repeated reheats better. No matter how small I think I am making sauce, I always end up with 5qts an a 9 X 9 and 9 X 13 pan full . How many of you cook the pasta before you assemble your lasagna? ... I never did ... Just make the sauce/filling a bit juicy. No need for the "special" ready to use, dry. I don't know what they did to make it special. Maybe thinner IDK. Seemed silly to me.

I left that Michiana weather for sun and relative warm ... 80` in Tucson

With seniors [being one now] mobility is prolly the biggest issue. Followed by arthritic hands. and the old age, I mean age old problem of not being as young as we think ... not 30 any more I toss a 14lb ball now for score. New resin type. For fun, I toss a 50 year old hard rubber ball. It makes a bit of a challenge out of a house shout. Timing is EVERYTHING. When you do it right, it is like hitting a home run ball or ripping the skin off a golf ball. the "I REALLY got a hold of that one" gratification

I was bowling with friends that are 80+. I learned a lot by watching seniors bowl. Especially, it isn't how hard you hit the pins, if you hit the right place. I always tell folks, "If you are sweating, you are working too hard at it ... relax" I'm 6'2" [or was] and 130lb. Muscling the ball is out. I have to rely on technique

all the pinsetters I worked were "automatic"... except when we needed to help them. Those holes are still in the bottom of pins.

Can't say I worked on any of them. I had some old machines. A few had 4 digit serials. Cast iron. Over built, over engineered ... BEAUTIES We had field converted A to A-2. They are much better than the actual A-2. They decided to save money on the A-2 and over compensated.

HaHaHa the pinsetter school has markings up the walls, outside, so you can find the parking spaces after a snow. I used to live in Elkhart [IN] When I was up there helping my sister, I was offered a house in Coloma ... I hate snow, too. Thanks, but, no thanks DizRotus, that cool... the optical Model 79 scanners were in the center I started in.

Hi vasubandu League bowling is generally 3 game sets 600 series is 3 game set [series] that total 600. I don't bowl league. Haven't for years. I would crawl out from under my rock for special occasions. Like the SeniorGames. and the TucsonMasters. The SeniorGame was just for fun. The clients [they are my friends, too] expected me to make a showing. I took all age groups scratch and handicap The Masters was a lark. I took 3rd. I left my mark on the tournament.... a special rule stating you MUST have a 21 game average to participate. But, it's OK to be a regional pro. you spend 20 years working in a bowling alley, you are bound to learn a little, even if you are as slow as me.