tOfficial Not really a Night Shift Thread v60, with less spicy sauce.

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ukfanfrombirth(cali cat) said:
Yeah, he looks as though he's still pretty into the hair gel.
Why a nice lookin' man would fuck up his appearance by the overuse of hair gel like that is completely beyond me.
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Whatever do you mean?
Jemaine Clement Hair GIF
 
moxie said:
I have Ad Hoc on my list for the buttermilk fried chicken. I hear it's out of this world.
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The only two places of his I've been are The French Laundry and Bouchon (the bakery, not the restaurant).
I'd try any place he owns, though.
Napa is one of those places where because it's ... there, I don't go, at least not unless someone is in town and wants to do the wine country thing.
 
trojanfan12 said:
I can't take credit for that. Apparently, when he was in high school, he was really into the hair gel. He was also apparently a pretty decent basketball player. The cheerleaders at his high school came up with a cheer for him:

"Dippity Doo, Dippity Doo, Gavin, Gavin, we love you". lol
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:twitch: Man... I am SOOOOO glad I vacated that Cali state back in 1989. I mean, I now live in a whacked out "blue state", but they AIN'T quite "Cali" bad (except in the the capital city)... In that case ALL bets are OFF!! :drink:

But I am seriously considering moving already! :twitch:
 
CorpRebel said:
:twitch: Man... I am SOOOOO glad I vacated that Cali state back in 1989. I mean, I now live in a whacked out "blue state", but they AIN'T quite "Cali" bad (except in the the capital city)... In that case ALL bets are OFF!! :drink:

But I am seriously considering moving already! :twitch:
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If I can ever convince the wife...we're out on the next thing smokin'. Unfortunately, as long as the daughter that has 2 of the 3 grandsons is living in Cali...so are we.

Looks like I'm gonna have to start playing the lottery so I can pack everyone up and take them with us. lol
 
trojanfan12 said:
Started the process for making my own pastrami today. Gonna take until Sunday to complete. Should be fun to see how it turns out.
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You know the rules
 
trojanfan12 said:
If I can ever convince the wife...we're out on the next thing smokin'. Unfortunately, as long as the daughter that has 2 of the 3 grandsons is living in Cali...so are we.

Looks like I'm gonna have to start playing the lottery so I can pack everyone up and take them with us. lol
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Pre Covid, I was visiting SoCal about 3 times a year. It's a nice getaway... well except for the ungodly traffic all day long and taxes. I have friends and family still there, but even my brothers and good friends are scrambling to exit Cali now and they were "die-hards". Cali has ALWAYS been a liberal lifestyle but they have now taken it to (IMO) another unacceptable level.

BUT... If you have kids, yeah, it will be tough to move. They don't quite "get it" just yet! GOOD Luck!! heh heh :nod:
 
Hu War Yu said:
That's usually what I do, but this document does not have an exec summary. It's literally 700 pages of charts.

All fascinating HR stuff, like "number of organizations that offer PPO or HMO plans to non-exempt employees that have over 200 employees and annual budgets in excess of 50 million$ in the Northeast" followed by "percent of employees enrolled in PPO or HMO plans, non-exempt, in organizations with over 200 employees and annual budgets in excess of 50MM, in the northeast," followed by the same two charts for EXEMPT employees, and then followed by 50 similar charts breaking everything down by different regions, types of agency, number of emps, amount of budget... then a comparison chart between 2019-2021 for every single metric.

The most fun part is all the pages with detailed salary information for about 100 different positions.
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Is there a table of contents or an index? I would make sentences out of the content headings, and group them into paragraphs as needed. Done.

Is it Word or PDF? If you have the capability, you might be able to generate a ToC or index to work from.
 
beardown07 said:
Easy on the lemon. Quickly can go from a brine to a marinade.

A brine uses osmosis and marinades use acid. If you make your solution acidic (like using a orange/citrus juice) you’ll actually get a mushy exterior on the meat. The reason is the length of time your brine works vs. the length of time for a marinade. You can use a little acid, but if you add too much, watch out for the effect that acid has on your meat. If you do add acid, reduce your brining time accordingly.
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This was useful. Thanks.
 
beardown07 said:
Easy on the lemon. Quickly can go from a brine to a marinade.

A brine uses osmosis and marinades use acid. If you make your solution acidic (like using a orange/citrus juice) you’ll actually get a mushy exterior on the meat. The reason is the length of time your brine works vs. the length of time for a marinade. You can use a little acid, but if you add too much, watch out for the effect that acid has on your meat. If you do add acid, reduce your brining time accordingly.
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Hmmmm... Maybe need to add some shrooms to that acid just in case... OR are you talking just about cooking the ham and not the one doing the cooking? heh heh :heh:
 
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