utahcarver

ROTFLMAO! My neighbors are mobilizing as I type this! They've got every house mapped via Googlemaps, they've got a team leader on every block, and they've began asking for detailed lists of everyone's stockpile. My list includes: Chest freezer stocked with center-cut pork chops (approx 70 lbs.) 120 lbs. Smoked Bacon 24 Smoked ham hocks 14 cases 1750ml bottles Canadian Mist 24 cases Mickey's Malt Liquor 2 cases Dave's Famous BBQ Sauce 4 cases Pork Rinds (chiccarones) 1 Porky Pig Sleeping Bag 12 50lb. bags Kingsford Briquets Charcoal And, a loaded stainless Smith & Wesson 357Mag to protect it all. Welcome to Utah! Mark

It's been 2 weeks since I first posted that I had a Tanker 192 for sale and I cannot seem to sell it. Between international shipping costs, lay-offs, and overall malaise about buying without having the money to buy, I'm stymied about how bad the economy (economies) are. This is a brand-new board in it's original factory plastic, it's never seen snow, only basement dust. I cannot wait to see what the Globalist Cabal has in store for the world over the summer and into fall. Yeah, yeah you can poo-poo whatever that means to you and us (as an online community) for whatever it's worth but, I'm staring at simple facts: I posted a for sale sign on a great board at a great price and I cannot sell it. So be it. It's off the market, and I might try and sell it in the fall. Meanwhile, I've got to replace a full-time income within the next few weeks or I'm living on the streets, selling whatever I can sell to get food and shelter. Wake Up America! Mark

I know those runs from many years ago! Pow Mow Rocks!!!!! Hidden Lake, Backside, and others! Mark

Well said, Bob. I FORBID soap, detergents, any kind of degreasers around my pots. I keep'em clean with a scotch-brite pad (if necessary), hot water, and whatever fats or oils are available. I have a cast iron skillet that has a finish that is black and hard as heck-fire simply because it's never seen a drop of soap. I can literally cook an egg on it without adding any butter or oil and the egg will not stick. It's taken almost 2 years to get it to that condition, though. Teflon is no match for this finish. Simple to use, simple to reuse. Once the cooking temps are above 212ºf, all bacteria and fungi are killed. What's left is the clean taste of searing meats and veggies; think: Fajitas (fa-hee-taahs). Mark I can't wait for some great dutch oven cooking and grilling over at the skatepark this summer!!!

Yeah, When Emeril Lagasse first hit the airwaves years ago on the Foodnetwork, my mom bought the whole Le Creuset cookware ensemble. Then, when she got her new kitchen and the stove/range was induction-powered, she kept burning everything when she used the enameled cast iron pots. I still don't know if it was her not knowing how to use an induction range or if there is some incompatibility with enameled cookware. Anyway, I inherited the cookware and I love it. Not for everything but, when I need the food to cook slowly, or to transfer the pots to the oven, the cookware is great. Clean up is easy, as is the case with any cast iron cookware. I'll address black pot clean up in another post, Mark

kjl: sorry, I'm not very good at explaining this but, Jack's shoulders are upright (to quote Phil) and putting mass squarely over his hips. Even though his arm is dragging in the snow, his body is still forming an arc away from the snow. In Alex's pic, he's no longer making his body arc away from the snow. He's bending at the waist ever so slightly and positioning his shoulders forward of his hips in the turn. This positioning increases his chances of losing edge hold. It's not that he will or did lose control but, that when any rider 'breaks' at the waist at this phase of the turn the body mass is not fully over the edge. Another thing to consider is that Alex's position might make it harder to feed the board through the turn. That is, initially the nose of the board is pressured and through the apex of the turn the weight of the rider is shifted from the nose to the waist and finally the tail of the board. I'm sure I've messed up here so if someone else has a better way of saying this please do. Mark

Thanks, Phil. Yet another piece of the puzzle to add next season. What caught my 'ear' was your comment on the increased 'range of motion' a rider gains by not breaking at the waist. Jacks' pic clearly shows a 'stacked' (not your cup size, Jack) and open stance, and Alexs' pic demonstrates a closed or un-stacked stance. I hope this is making sense. The Yellowtail Chardonnay I had at dinner is fully operational now. I noticed this past season that when I broke at the waist it was harder to recover and go into a cross-under or cross-through motion to make the next turn. When I kept my upper-body static and 'stacked', I was able to recover, relax, and rely on my skills more. Again, thank you. Mark

Boy, this is not going to go over well with my raw food friends! That said, I've always known that Dutch black pots had influences on other cultures. One of the things I've often enjoyed about cooking 'dutch' is being able to take lesser cuts of meat, vegetables, and fruits and turn them into a delicacy-like meal. Over the years, I've found that by adding grilled and smoked meats (and veggies) to my 'dutch' repertoire I've been able to expand my menu keep the crowds coming in. The potjieksoworld website is another great resource for me now. Low and slow, like Dave R. pointed out to us above. Thanks BB, Mark The image below is from campchef.com, a local company here in town. Every year in the spring, they have a get-together over at their warehouse. They invite the community to bring their best dutch oven meals and meet and greet with other black pot enthusiasts.

Erik: you are so right. The example I gave above of using 12 coals on top and 4-6 on the bottom usually produces a temperature ranging from 325ºf to 350ºf depending on weather conditions (i.e., slight afternoon breezes, hot afternoon sunshine, or cool nights). Thanks for pointing this out. BTW, as you may know, it is this low and slow method that can drive your guests crazy with the smells wafting through the air while they are waiting for a good meal. Mark

That's also called a 'covered wagon'. Mark

Dave R.'s great thread on charcoal BBQ got me revving up for another dutch oven season. I didn't want to thread-jack his topic so I'm starting this one. If you don't know what a dutch oven is, it is sometimes referred to as a 'camp stove', which is probably more accurate. Both a dutch oven and a camp stove are made of cast iron. A camp stove has 3 legs which keeps the bottom of the pot elevated off the fire source. If you really like impressing your neighbors and friends, dutch oven cooking will make your friends think you've spent hours honing your cooking skills late at night after everyone has gone to bed. It is one of the most simplest cooking tools I've ever used and it is easy to learn and to teach someone how to use a dutch oven. Think: one pot, one meal. Period. Of course, d.o's are hard to backpack with and I'm not going to be the first slob to try it. But, keep one or two in your garage and wow the neighbors while they are sipping the cheap suds you bought them for your annual summer party. I use Kingsford briquets and a handy chimney, like the ones in the Charcoal BBQ thread. Just take 2 pieces of your local newspaper and stuff them in your chimney (stove) which is filled with the briquets and light. Once your briquets are ash gray, put them on top of your dutch oven which you've filled with whatever meal you are cooking. I usually use 12 briquets on the lid of the oven and 4-6 on the bottom of the pot. Cooking time usually takes a little over an hour for most meals. While the pots are cooking, I usually relax with a favorite imported beer and catch up on some reading. It's that easy. Oh, you're wondering who did the prep work for the meal? Well, any smart cook has sous-chefs for that. If you don't have any sous-chefs, do your prep work early in the day or the day before and put everything in a zip-type plastic bag and just keep everything in the refrigerator or cooler until about an hour before cooking time. Easiest recipe: Dutch oven potatoes. Equal parts potatoes (wedges), onions (diced), salt, pepper, and one can chicken broth. Top with shredded cheese prior to serving and allow to melt. Also, prior to cooking add boneless chicken thighs (cut into strips) and you've got a one-pot meal. Add carrots (diced), and celery (chopped) to increase the flavor intensity. It's not fancy cooking by any means. But, if this summer you are sitting around a campfire at evening after a day of biking, skateboarding, or hiking, and you're the hero with the black pot, your friends won't be able to shut up the next day about the meal you fixed. Trust me on this. There are numerous sites where you can get information on purchase, seasoning, care and uses of dutch ovens. Lodge makes the best ones that I know of. I'm not a sales rep for Lodge. Just passing along some information about a great product. www.lodgemfg.com I hope you enjoy your summer! Mark

Dan, Dan, Dan. My Little Chief has served me well many years now. Do not underestimate the power of the Little Chief! I've done everything from portabello mushrooms and sharp cheddar cheeses to king salmon. I bought my LC at a local thrift store in the early 80's. I've used mesquite, hickory, and local apple wood. All of which made for great eating. Be careful if you have neighbors, the smoke will drive them insane on late Sat/Sun afternoons! Mark

How many 'months along' are you? Mark

Sale pending.

OK, here you go. If I send this Tanker to Australia via USPS it should cost $82.75 for Express Mail International with a guaranteed delivery date. On a whim, I checked how long it would take to send the Tanker to Western Australia. It came out to 6 days. The price includes $100USD insurance and I'd recommend getting a bit more coverage (like another $300USD to make it 400 total) which will make the price go up another 5 or 6 dollars, eh? So, the total bill for your Tanker 192 shipped from the US to Australia would run you $490.00 give or take a few US dollars. If you don't want to pay extra for additional insurance the only coverage you'll have is the 100 from the postal service. If, on the rare chance that I get the board to the post office and the clerk says that the package is over-length for the price I quoted you, I'll cover the cost assuming it isn't a drastic amount. I take PayPal or US money orders (reluctantly). So, there you have it sports fans! Isn't this exciting to watch? Contact me via email to finalize the transaction if you are still interested, Purpletiesto. Good luck. Mark

Excuse me, but who are all of those longshoremen? And why are they all against liquor? Mark

P: Give me a couple of days (I'm working 2 jobs) to find out this information for sure; As soon as I confirm price for shipping I'll contact you here and email if available. Please be patient as I'll be busy for the next 48 hours. Thanks, Mark

Skate: A 19 on a par-4? Hell, I've got that one beat.... Also, no mention of John Daly and how many beers consumed prior to a major tourney: _____? A. Six pack B. Case (24) C. Keg D. Everything the bar had on tap, bottles and cans. E. All of the above! Mark

The REAL question is are you willing to pay the post internationally? I'm sure I can ship it to you. I shipped a Rossignol Undertaker to Russia a while back. Actually, I sent it to NYC and it was couriered to Novosibirsk from there. That shipment was affordable. A quick check over on usps.com indicates a rate of $72 USD to ship to Australia using US Priority Mail. That's assuming there are no other charges for extended length (insert witty response here) for the package. To me, this is an affordable rate for shipping internationally. I cannot guarantee this rate yet. Mark

That was tough to watch! It was like watching the wheels come off on that shot. Mark

The label on the bottom of the board lists the width as 242 which, I would assume means 24.2cm width. Mark

You know, I'm not a golfer anymore. After rotator cuff surgery a few summers back, I had to stop being a swinger and had to settle for being a putter. I wasn't much of a golfer to begin with. I'd golf with the boss when necessary but, I just never caught on to swinging a club and being dedicated to it. We've all heard the jokes about watching golf on TV. How boring it is, like watching paint dry. But, today I was riveted to the TV watching The Masters from Augusta, Georgia. I know I'm just finding out how talented this group of golfers are but, it was astounding to watch the high level of play. I thought they should have given more air time to (Angel) Cabrera who, though faltering at times, was riveting to watch. Instead, the focus was on Woods and Mickelson who, deservedly so, kept advancing on the leader board. And this Kenny Perry, somebody better watch out for him, too. This guy was amazing and had the putt of the tournament. Anyway, I'm sure you duffers out there are much better in tune with golf than I'll ever be but, coming from a disinterested party like myself, I sat in amazement at these pros and the level of play they gave the gallery. It makes me think of our sport and me (and hopefully others) wanting to ride at a higher level and keep progressing through the seasons. It makes me want to be a better rider and maybe, go hit a bucket of balls again. Mark

Looks like you could be ready for the Powder Eight's contest in Jackson next year! Mark

Hey BB, no problem man. I knew your tone was tongue-in-cheek. You are right about the price. I just hope it finds a happy home to live at. Mark

Ill-timed and unfair?:D I've often found the end of the season and the start of a new season the best times to buy equipment. I've already had one bite and I hope to see someone gain a great ride with this board. It's a great board, did I mention that? It's made by Rad-Air and I got it from RJ at exoticboards.com oh, I think about 2 years ago. I can't remember exactly. But, it's a great board, did I mention that?:D Mark