(07-27-2018 07:05 PM)bullet Wrote:  

(07-27-2018 04:56 PM)stinkfist Wrote:  

(07-27-2018 04:48 PM)TigerBlue4Ever Wrote:  

(07-27-2018 02:42 PM)Kaplony Wrote:  

(07-27-2018 12:54 PM)AdoptedMonarch Wrote:  The tomato is the most overrated vegetable (or fruit -- it cannot even make up its mind what it is) known to man. It is suitable only for sauce or ketchup.

Thank you for letting me get that off of my chest.

You have obviously never had the pleasure of making the following:


Get a vine ripe beefsteak mater, cut it into thick slices.

Get some white bread

Put Dukes Mayo on the slices of white bread.

Put the mater slices on the slices of white bread.

Salt and pepper the mater slices to taste

Put the two slices of white bread together.

Enjoy the wonderfulness that is a mater sammich

Love me some mater sammiches.

just like Kap defined it......

One of my favorite quotes from my grandfather, who was a career military cook, about a leftover. "It'll make a good sandwich."

Pork chop-"It'll make a good sandwich."
Pork n beans-"It'll make a good sandwich."
Mashed potatoes-"It'll make a good sandwich."

him sir, yes sir!!!

and red beans and rice past day 1 is always better.....

(07-27-2018 03:24 PM)stinkfist Wrote:  heartburn sucks....

getting laid by one that knows how is awesome....

4:20

Aye Stinky, porque no haces caso? (Why don't you listen to your elders, Estinky?)

The best way (I found this out by trying out my mothers old remedies as they used to do it in the old days because there wasn't Pepto Bismol which doesn't work that well for heartburn anyway.)

Take about a third of a heaping TSP of baking soda and 5 ounces of cold water (tastes better with cold water). Stir well until the glass looks clear. Guzzle it up like you do a cold beer (I know you do that) and you'll see that not only does it take heart burn away it'll prevent it for a long time (hours, not days). I learned to do this before I go out and know I'll be eating lunch or dinner during that time. Before I used to suffer through a gaseous experience IN THE RESTAURANT and that wasn't comfortable at all. Not any more.

(07-27-2018 07:03 PM)TechRocks Wrote:  Okra is typically ready to harvest within 4 days of flowering.

Had fried cube steak, mashed taters & gravy, peas, & fried okra for supper.

(07-27-2018 07:15 PM)olliebaba Wrote:  

(07-27-2018 03:24 PM)stinkfist Wrote:  heartburn sucks....

getting laid by one that knows how is awesome....

4:20

Aye Stinky, porque no haces caso? (Why don't you listen to your elders, Estinky?)

The best way (I found this out by trying out my mothers old remedies as they used to do it in the old days because there wasn't Pepto Bismol which doesn't work that well for heartburn anyway.)

Take about a third of a heaping TSP of baking soda and 5 ounces of cold water (tastes better with cold water). Stir well until the glass looks clear. Guzzle it up like you do a cold beer (I know you do that) and you'll see that not only does it take heart burn away it'll prevent it for a long time. I learned to do this before I go out and know I'll be eating lunch or dinner during that time. Before I used to suffer through a gaseous experience IN THE RESTAURANT and that wasn't comfortable at all. Not any more.

that's funnier than you know.......pops always had a bottle in the car......

I haven't thought about over 40 yrs......

seriously, thanks for the advice......I take a nexium every 12 hrs....it usually works.....

the beer has easily become an issue.....I'm going to try your recipe.....

This is an open thread. Stop derailing it.

Why are golf courses going out of business?

(07-27-2018 07:29 PM)Dasville Wrote:  Why are golf courses going out of business?

Tiger decade long absence and boomers dying.....

toss in the computer generated golfer, and it becomes IROC......

disclaimer: I've played for 40 yrs now.....picked up a club yesterday for the first time in over a year....dunked chip #4 and walked away......

(07-27-2018 07:20 PM)Kaplony Wrote:  

(07-27-2018 07:03 PM)TechRocks Wrote:  Okra is typically ready to harvest within 4 days of flowering.

Had fried cube steak, mashed taters & gravy, peas, & fried okra for supper.

If you only knew how jealous I am.

(07-27-2018 07:28 PM)Paul M Wrote:  This is an open thread. Stop derailing it.

(07-27-2018 07:35 PM)TechRocks Wrote:  

(07-27-2018 07:20 PM)Kaplony Wrote:  

(07-27-2018 07:03 PM)TechRocks Wrote:  Okra is typically ready to harvest within 4 days of flowering.

Had fried cube steak, mashed taters & gravy, peas, & fried okra for supper.

If you only knew how jealous I am.

Why?

(07-27-2018 07:38 PM)olliebaba Wrote:  

(07-27-2018 07:35 PM)TechRocks Wrote:  

(07-27-2018 07:20 PM)Kaplony Wrote:  

(07-27-2018 07:03 PM)TechRocks Wrote:  Okra is typically ready to harvest within 4 days of flowering.

Had fried cube steak, mashed taters & gravy, peas, & fried okra for supper.

If you only knew how jealous I am.

Why?

PM on the way.

(07-27-2018 07:34 PM)stinkfist Wrote:  

(07-27-2018 07:29 PM)Dasville Wrote:  Why are golf courses going out of business?

Tiger decade long absence and boomers dying.....

toss in the computer generated golfer, and it becomes IROC......

disclaimer: I've played for 40 yrs now.....picked up a club yesterday for the first time in over a year....dunked chip #4 and walked away......

Tiger has coattails imo. There should be a discount for generation play. Make it cheaper for grandpa to bring along grandson. Also, to heck with various tees. Create separate courses. Even if they are less than 9.

(07-27-2018 07:43 PM)Dasville Wrote:  

(07-27-2018 07:34 PM)stinkfist Wrote:  

(07-27-2018 07:29 PM)Dasville Wrote:  Why are golf courses going out of business?

Tiger decade long absence and boomers dying.....

toss in the computer generated golfer, and it becomes IROC......

disclaimer: I've played for 40 yrs now.....picked up a club yesterday for the first time in over a year....dunked chip #4 and walked away......

Tiger has coattails imo. There should be a discount for generation play. Make it cheaper for grandpa to bring along grandson. Also, to heck with various tees. Create separate courses. Even if they are less than 9.

while I understand that, he's what drove the bulk of growth during the late '90s thru '10.....then the swede bashed a 9-iron through the windshield....

little known fact (posted before but will again), his sex rehab (wtfe it is) is a driver, 3-wood, 57 degree where I currently live.....lmmao.....

the paparazzi were too much fonzies to make fun of....and I did every day.....

I'm just that mfk'r.....

What pizza toppings and crust do you dudes prefer? My go to is pepperoni and mushrooms on regular crust but I like green peppers and onions too. Once in awhile deep dish style hits the spot but I prefer pizza with more rather than less sauce. FWIW, I've never met ANYONE that likes anchovies on pizza.

(07-27-2018 07:29 PM)Dasville Wrote:  Why are golf courses going out of business?

Many people work 24/7 and don't have 4 hours to head out. Or enough don't have the attention span to do something for 4 hours.

Tennis is in an even bigger decline than golf.

(07-27-2018 07:52 PM)UCGrad1992 Wrote:  What pizza toppings and crust do you dudes prefer? My go to is pepperoni and mushrooms on regular crust but I like green peppers and onions too. Once in awhile deep dish style hits the spot but I prefer pizza with more rather than less sauce. FWIW, I've never met ANYONE that likes anchovies on pizza.

XX cheese, sausage, shrooms........dipped in french dressing......

that'll flare the up the hemorrhoids and heartburn...I call that the double H

(07-27-2018 07:52 PM)UCGrad1992 Wrote:  What pizza toppings and crust do you dudes prefer? My go to is pepperoni and mushrooms on regular crust but I like green peppers and onions too. Once in awhile deep dish style hits the spot but I prefer pizza with more rather than less sauce. FWIW, I've never met ANYONE that likes anchovies on pizza.

Depends on the place.
I loved Ohio's Casano's Pizza King's thin crust with sausage and mushrooms.
For Barry's in Houston, its their thick crust with pepperoni and extra sauce on the side (you can't have heavy sauce on a thick crust when its cooking or it doesn't get done properly.

(07-27-2018 07:52 PM)UCGrad1992 Wrote:  What pizza toppings and crust do you dudes prefer? My go to is pepperoni and mushrooms on regular crust but I like green peppers and onions too. Once in awhile deep dish style hits the spot but I prefer pizza with more rather than less sauce. FWIW, I've never met ANYONE that likes anchovies on pizza.

Depends on what type of pizza. For thin crust, only pepperoni. Thick crust, pepperoni, mushrooms and sausage. Depp dish - sliced mozzarella/provolone, sausage, crushed red tomatoes w/oregano and garlic and sliced mushrooms on top.

(07-27-2018 07:52 PM)UCGrad1992 Wrote:  What pizza toppings and crust do you dudes prefer? My go to is pepperoni and mushrooms on regular crust but I like green peppers and onions too. Once in awhile deep dish style hits the spot but I prefer pizza with more rather than less sauce. FWIW, I've never met ANYONE that likes anchovies on pizza.

Ohh, me me me!!!