HereComesTheReignAgain

Meeting up with a bunch of the North New Jersey Bills Backers at Duffy's in Paterson.

Actually the Bills bought low when they picked up a RB off the scrap heap and sold high when they turned him into a 5th round pick.

Black Crowes - The Night They Drove Old Dixie Down *This is probably a stupid question, but how do you get the video to show in your post? ** Thanks Poojer

Four roses is good stuff. Widow Jane too.

Oedipus And The Mama's Boys **I thought this was just a PCU reference, but apparently there is actually a band by that name. I had a couple friends that named their band "Neil and Bob" (their names were really Neil and Bob).

The North Jersey Bills Backers will be getting together somewhere. We have plans to meet up but haven't decided where yet. Anyone in the North Jersey or NYC area is welcome to join us! Feel free to PM me to get added to our email list.

Lamb loin chops are one of my favorite cuts of meat. Easily prepared and delicious!

Does anyone use carbon steel pans for searing? I really have no good reason for straying from my cast iron, but I have read some articles that rave about carbon steel. The only legitimate advantage I could see is that it is lighter than cast iron. I am not that concerned with the weight of my pans though. The cost of carbon steel is higher too.

American History X Joe Dirt Idiocracy Roadhouse Summer Rental

Family Guy Mad Men Breaking Bad Always Sunny Freaks and Geeks Married With Children

Did Shaq change positions and become a WR?

I tried a few versions of corned beef in the sous vide and it came out great! One bag was just the corned beef and spices and the other bag had some beer and beef broth. I cooked them at 135 for about 36 hours. They weren't as tender as boiled corned beef, but the flavor was much better. I probably should have left it in for 48 hours like some of the recipes called for.

It is a huge lake but we stick to the area around the camp for the most part. My dad has been going there for 20 years and we have been taking our annual trip for 5 years now so we have our spots that usually work. They had a couple that lived there for the season and helped people with the fishing, but the husband passed away a couple years ago. It is a shame, because they were great with the clients and the best anglers I have ever met. The owner is helpful, but not as personable as the elderly couple were. We usually just slip bobber with jig heads and leaches. It produces more fish than any other method we have tried. The smallmouth are massive! We caught multiple fish that exceeded 18 inches and a couple in the 20 inch range without ever targeting them.

That place looks really nice! My dad went on a trip to the Gouin reservoir many years ago and tells stories of the "road to Clova" apparently it was not a very well groomed road! Based on the addresses in your link that must be close by? We go to Lake Kipawa...http://www.taggartbaylodge.com/ Awesome cabins and great people running the camp. The fishing is good and we are not so far out that we couldn't get to a hospital if something bad happened. We also went to a place years ago that I still consider the most beautiful place I've ever seen in person. It was essentially the farthest north that you can reasonably drive to. About 15 hours north of Rochester. The last couple hours was spent on a logging road. We saw one other person the entire week we were there! The fishing was tough due to our total unfamiliarity with the lake and extremely high water levels though. http://www.wetetnagami.com/

if he had an ounce of intelligence to go with his talent he could have made a nice living. It is sad.

I don't get out as much as I used to, but my dad and I take an annual trip way up north to Quebec for a week. We do almost nothing but fish, eat, drink beer, and sleep. It's all walleye, smallmouth, and pike. No cell service, no tv. It's the best weekend of the year.

I have a set of Sennheisers that are great. Beats and bose have great marketing but tend to be overpriced for the performance that they provide.

I think that was made clear when he said he "never wanted to make/pack milk again?" That had to be a euphemism!

I just ordered a cooler to rig up as a big sous vide vessel. I figure I should be able to cook 5 or 6 big steaks at once. It will come in handy on the upcoming camping trip!

He is actually Polish. When his grandparents came to America they dropped the "ski" from Humberski.

I'm trying lobster sous vide for the second time tomorrow. The first time wasn't great but I think it might have been the jumbo tails. I've used the sous vide so much more than I thought I would. A few times a week. Great investment!

The swordfish was awesome! I marinated in teriyaki for about an hour and put a little pepper and garlic powder on before bagging it. I also put a tablespoon of olive oil and teriyaki sauce in the bag. 30 minutes at 130. I seared it in the cast iron pan with a little safflower oil (I like safflower for searing due to the high smoke point). I added a little butter with the steak as I seared it. Perfectly cooked and better than any swordfish I've done on the grill.

I have a great "farm market" near me that has an outstanding seafood counter. I can get dry scallops which are much better than the ones with preservative pumped into them and sear nicely and wild caught varieties of fish and shrimp. The quality is way above the supermarkets in my area. (The swordfish steaks are always $15.99/lb)

Thinking about trying a couple swordfish steaks tonight. I usually marinate in teriyaki sauce and grill the steaks while basting with melted butter and minced garlic. I really like the flavor that this method provides. I have never tried them in the sous vide. Any suggestions? I have the time and temp but I am unsure about what to put in the bag with the steaks. Should I just put a little teriyaki, butter and garlic powder? Or wait until I sear the steaks to add the butter and garlic?