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I wish the guys who did the Finish the Book George blog we're still active. Doesn't look like they've posted anything since 2012. Was always good for a laugh. Those guys used to roast him all the time, and I'm sure they'd have a lot to say with all the GRRM bullshit. Finish the Book, George

Another obscure classic. The finale of the first season was amazing and only topped by the beginning of the second season. If you watched it you'll know what I mean.

Spoiled milk getting the aliens plastered was always a pretty creative idea.

What show is that? You mentioned the stars on the hand, but for some reason I think I'm thinking of tales from the crypt demon knight. B I think that movie had star tattoos floating around the hand when the demons were getting near or something.

Caid Foster and his sidekick, Crazy Eddy. I think Tracy Lords was actually in the last couple of seasons, too. Such a good show. The actor that played Foster played Narcho in BSG. It's not like you got a lot of screen time in Battlestar, but I was happy to see him get another role.

SciFi used to have a bunch of decent shows that never made it past a few seasons but we all know SciFi is notorious for canceling successful shows. I used to enjoy watching First Wave and Good vs Evil. They were pretty fun shows back in the day. Another show that always pissed me off that it...

This looks fantastic, thanks for posting it.

Good deal. I've got some quail that got lost in the shuffle and wanted to add it to Christmas dinner. I don't remember when I put it in, but I might be a year and a half old. I just get leery of those types of things. Thanks guys, and Merry Christmas. Hope everybody's making something...

Here's a question for any of you with a deep freeze. What's the longest you'll typically keep and use vacuum sealed meat? If you go online they say 4 to 6 months on most things, but I've kept items longer than that and occasionally I might get something that tastes a little off like it's been...

Dude, you're like a weird reverse hipster. That's okay though. You are pretty adamant about your style choices, but they're the style choices of our grandparents or an older generation. At least you're authentic about it, and the reasons you've always stated for choosing it, isn't because...

Plus, hipster Tim cleaned up to look like a normal middle-aged person. I hate hipsters. Anybody that has to dress or wear certain apparel, or have faggoty facial hair, to give value to their identity should have stayed back in high school. It's ok @Chukzombi , you're one of the good ones...😉...

Temperature dropped here over the weekend and we got a ton of rain. Figured I'd make something a little more rib sticking, tried to clean out the freezer and use up stuff we had in the fridge. Ended up making Coq au Vin. Turned out good other than my Dutch oven wasn't big enough (need to get...

She's got a great channel, and her cooking is good, too.

Tombstone is pretty great, that's why I said there are other films that I always try to watch but don't get the annual treatment. That movie is a little bit different than some of the classics, little more hollywoodish, but I still love it. Once upon a Time in the West though is another I...

It's always the man with no name trilogy, high plains drifter, outlaw Josey Wales, unforgiven, The searchers, true grit, magnificent seven, the wild bunch, and Shane. There are some others that may get left out, but I still try to make time for them, even if it's throwing it on in the...

Yeah that's probably the only genre of film I'll watch sight unseen. I grew up watching them with my dad and my grandfather, and I always watch certain classics once a year to this day.

That's awesome. I also agree that if they made a full length feature film it would be fantastic. I'd be more excited about that than any regular Hollywood movies that are currently coming out.

This looks great, thanks for posting.

The trailer looks like it's done in the same vein as the Astartes YouTube series. I know there was a big hullabaloo with games workshop over it, but I wonder if they ended up conscripting the creator to help make content for future projects, including this one. The animation just seems so damn...

Quick to the draw buddy 😉

Was that some weird species of catfish? Kind of the same body as a Wells catfish. Pretty crazy though.

Kind of a lackluster review. I'm honestly surprised they liked it as much as they did. I was happy that they talked about the David Lynch version, though, and it makes total sense with Jay. At least Colin brought up the crappiness of the new movies soundtrack in comparison to the Toto one.

Smoked salmon, dill, and capers too...I hope... 😉

Of course it isn't the only thing that uses a roux, I'm just surprised that somebody that's so big into food and cooking, doesn't appreciate how good gravy is, especially with certain proteins / meals. At least your wife knows the score.

To each his own I guess, this is America, and it's a free country after all. Poorly cooked turkey ends up just being a vehicle for gravy and mashed potatoes. If you treat it like a proper sauce, it can enhance the experience, and elevate the meal. Plus you're not wasting any of those wonderful...

Spoken like a true Asian. Must be because you don't know how to make gravy only teriyaki sauce. The more I think about it I don't really think there's a traditional western style gravy in any Asian cooking. Yeah they're different sauces, but nothing like a gravy. That's why the West is the best.

That's why we tried to do a double batch. Used the organ packet, neck, tail,and fat trimmings off the bird to get enough of a fond. Sauteed a ton of mushrooms, shallots, and green onions. Made my roux, then lots of chicken stock and brandy. The leftovers were able to fill two jars, and we...

Was going to deep fry our bird, but it proceeded to rain most of the day. At least gave me enough time to prep sides and and get stuff ready to hit the oven. When it finally quit raining, I was too tired to dick around with monitoring oil so we just broke out the Big Easy. Dry brined, injected...

Yeah I see that now. Think I was having a senior moment. Did look around YouTube, and speaking of seniors Orsara has a limoncello crab recipe. His traditional Italian recipes are always spot on and he's fun to watch. Don't see why you couldn't use the same method with chicken or shrimp...

Can you post a recipe? There's always going to be a shake or two of cayenne in honor of Chef John. That and that little bit of spice really does wake things up. It's why we typically keep a little bit of lemon zest or spritz a bit of lemon or lime juice on stuff. Just gives dishes that...

I think that's pretty damn close to the recipe in my mom used to make, but I want to try to up the ante for some serious heart inducing cloggage. That I just don't like canned green beans. It's probably the only dish that I'll eat them, that or at a barbecue joint. They just have a weird...

I've never heard of it but are they just marinating chicken in limoncello, or is it a clever name for other ingredients?

I'm making green bean casserole for the first time tomorrow. I've had it plenty in the past but normally my stepmom who passed away was always the one to make it. For some screwed up reason I've got a hankering for it this holiday, so I figured I'd try my hand. She always use canned green...

It's so screwed up how the algorithm works. I watched a couple of world of tank videos the other day because somehow they popped up, and I haven't played the game in a long time, but figured hey I'll check it out. Now I've got four or five different content creators videos always on my...

Dude no worries, if you can get a photo a prior, and then finished product with it being carved, that be fantastic. I can always bug your ass about exactly what you did, because I guess that's what we do on the forums. Don't bust your balls over it, unless you're arguing with @Xequecal and...

Acid to cut through that richness, wether it's citrus, wine, or brine. Like I requested earlier, document it if you don't mind because I'm very interested in seeing what you do with it and how it all turns out. On that note I hope you have a wonderful Thanksgiving feast, because it sure...

That's actually a really big surprise. I've always heard that goose is typically greasier / gamier then duck. Maybe that's only in relation to wild versus farm-raised. I always thought goose was even fattier than duck, and again maybe it's the birds that you're getting from wherever they're...

I don't often either. Only time I typically do is if I'm using a buttermilk based brine. Other than that it's always just a dry brine. And like you suggested, slather butter under the skin, or better yet a compound butter. There's also nothing wrong with injecting marinades or flavorings in...

I'd maybe take it out the evening before, throw it on a cooling rack on a cookie sheet in the fridge to air-dry overnight. You do that and you should be perfectly fine. I think one of the other mistakes people make is pull a wet brine turkey out, don't do any sort of drying process, drop it...