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cocky0 last won the day on March 16

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About cocky0

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    The cake is a lie

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  1. Mike Uva started one up that is a pretty good successor to Kimrey's show.
  2. cocky0


    I don't remember what originally turned me onto Evan, but to me it's just smooth and enjoyable. I usually drink it straight up with a glass of water on the side. It's not as sweet as Jack Daniels, but that's a good thing to me. I'm not a huge fan of sweet drinks most of the time. Now the funny thing is I see people make faces when I mention it, but it's consistently rated as one of the best for the price. I mean it's not like we're talking about Military Special here.
  3. cocky0


    I know most people turn their noses up at it, but my usual go-to is black label Evan Williams. It's dirt cheap at $10-$12 for a 750ml bottle, but tastes on par with a lot of the brands in the $20-$25 range. Now when I want a change of pace, Forty Creek barrel select is a good one for that. but that's Canadian Whiskey, not bourbon.
  4. And for the further record, I am the one who has done most of the bans around here. Only one of mine was a permanent one, and he is about as far from liberal as one could get.
  5. To be fair, his reign of terror was during a time when Ryan's was still operating right by Maurice's Piggy Park on 321. I'm sure there was at least a few trips to that area back then, what with the buffet and all.
  6. So I love stumbling onto little known movies that for some reason or another did not become hits, even though they are really good. When that mood strikes me, I go searching for recommendations. Today's recommendation was Dark City which came out in 1998. Here is the IMDB synopsis: On the surface, it sounded kinda meh, but the reviews are stellar. So I figured there must be something to this flick. There really isn't. I mean it isn't bad, but it isn't great either. Imagine a good Twilight Zone episode stretched out to movie length, and this is what you'll get. If there was any depth to the story's concept, it wasn't explored. Instead the whole idea just dragged along to a predictable conclusion. If you haven't seen it, it's worth watching. maybe you'll like it more than I did.
  7. I just finished the Zack Snyder cut of Justice League. It's ridiculously long, but it's better than the other version.
  8. I've done that and not achieved the flavor that just salt and pepper did. I got the idea from watching the way Aaron Franklin does his ribs. He does a spritz and sauce plus wrapping. I just decided to try getting more of a dry rub texture instead.
  9. So I decided to try a new method. I saw somewhere recently where it was postulated that some rubs can inhibit the smoke from penetrating the meat. As such, it was recommended to only use salt and pepper as a rub in order to maximize the smokiness. And in fairness, my wings, which usually do not get a rub, do come out smokier than my ribs which do get a rub. But I also didn't want to miss out on the flavor my current rub of choice provides. So I decided to do a little experiment using the 3-2-1 method of cooking with the only variation being that the ribs only had salt and pepper while they were in the smoke. First I seasoned the a rack of St. Louis cut last night with only kosher salt and fresh black pepper and allowed them to sit on a wire rack, uncovered overnight. Then this morning, I fired up the smoker like I normally would and placed them on for 3 hours at ~250-275. After 3 hours, this is what I had: Now I decided to wrap them with a bit of a mop sauce I made. The mop sauce contained 1tbsp of dijon mustard, 1/4 cup of ACV, 1 tbsp of bacon grease, 2 tbsp of Killer Hog's, 1 tbsp of brown sugar, and about a tbsp of Sweet Baby Ray's to help mellow out the ACV. I lightly brushed that on both sides of the ribs, wrapped them meat side down, and cooked for 2 hours. After the wrap period was up, I dusted them with some more Killer Hogs, and continued on for that final hour of cooking. After that hour, I let them sit, covered, for about 30 minutes before slicing and sampling. There was definitely a more pronounced smoky flavor, and I still got to enjoy the dry rub too. I'm probably going to do all of my ribs like this going forward.
  10. You should be able to freeze it with no issues. Chill it in the fridge first, and then portion and freeze what you don't need in Ziplock bags. Once you're ready to use it, thaw out your individual pieces in the fridge at least a day in advanced. Like I said, wet dough can be a bitch to work with. So you can always cut down on the water to make it easier. And if all else fails, pita bread or even naan makes a pretty good pizza crust. I use that when I don't feel like mucking about with dough. That sauce is actually pretty sweet without any added sugar. It's one of the things I like about it. If you think the wine might make it too sweet, you can always go for something like a Merlot which is nowhere near as sweet as that Carolina Red. The broiling of the tomatoes and sweating of the onions will give you enough sweetness to counter any tartness in the sauce.
  11. Yeah when I first saw the title, I was kind of on the fence about it. The plot synopsis sounded cool, so I gave it a shot. After that first scene, I was like "You have my attention." I'm glad they opted for the more traditional method of filming fight scenes rather than that shaky cam crap.
  12. @FurmanCock Enjoy! Pizza Dough *** This is a wet dough, and it's tough to work with for a beginner. Look up Joshua Weissman on Youtube for bread making tips.*** 700g bread flour 520g water 20g salt 1 packet instant or active dried yeast 20g sugar a few tablespoons of olive oil (I never measure this) Mix the flour, sugar, yeast, and water until the dough just starts to come together. Cover and let it sit for 30 minutes to hydrate. Add the salt and then knead with a stand mixer for 15-20 minutes on #2 or #3. If you don't have a stand mixer, then you'll need to watch how to do a slap and fold. It's tough to do at first since this is a very wet dough, but the purists swear by it. Form the dough into a giant boule, and place into a large oiled mixing bowl. Drizzle more oil over the top of the dough, cover, and refrigerate for at least a day, but it's better after 2 days. Every 12 hours or so, do a stretch and fold with the dough to help with gluten production. At least a few hours before it's pizza time, divide your dough into portions: 200g dough for 10" 288g dough for 12" 392g dough for 14" 512g dough for 16" I am usually able to get 3 14" pies out of this batch of dough with a little leftover. With a little flour, form these portions into smaller boules and place them into oiled bowls with more oil drizzled on top before putting them back into the fridge. Once it's pizza time, just pull out the dough balls, flatten them into pizzas, and place them onto your pizza screens. Sauce + cheese + toppings, and bake 10-15 minutes at 525. As long as you don't go too crazy with the flour during the portioning stage, you should wind up with a nice crispy crust with a tender interior. If you have a hard time working with this dough, you can cut back on the water a bit to make an easier dough. (no lower than 420g though) It won't crisp up the same way, but it'll still be good. Basic Tomato sauce: 1 large can of whole San Marzano tomatoes or 10 good sized fresh romas 1 large onion diced (red is traditional, but any will do) 3 or 4 carrots diced 2 or 3 celery stalks diced 3 or 4 cloves of garlic minced (or more if you want) A few chiffonades of fresh basil or a tsp or two of dried 1-2 tsp kosher salt 1 tbsp olive oil + more for lubing the pan 1 cup of red wine (I grab a pretty sweet one for this. Duplin Carolina Red is usually in my house somewhere. You can also use regular old grape juice in a pinch) Slice all of the tomatoes in half long ways and place into an oiled oven safe dish. Broil them until they just begin to char a little. Meanwhile, sweat the onions, carrots, and celery along with the salt and the remaining oil over medium low heat until they are very very soft. (Around 15 minutes) Add in the garlic and basil during the last minute or two. Deglaze with the wine and add everything, including the tomatoes into a blender to blend until smooth. I actually leave it all in the pot and use a stick blender for this part. Or if you prefer your sauce chunky, you can just use a potato masher. Once it's blended to your desired consistency, you can taste for any other seasonings. By itself, it makes a dandy pizza sauce or even better as a part of bolognese. And if you're anything like me, store-bought jars of sauce have me reaching for the Tums a short while later. This sauce does not do that to me.
  13. Boss Level on Hulu is a pretty fun sci-fi/action flick. It's kind of like Groundhog Day with guns and fighting and explosions.

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