≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡

≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡

Keep it clean, folks! (…more or less.) sausage making

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HOW TO WRITE GOOD
by Frank L. Visco
My several years in the word game have learnt me several rules:
  1. Avoid alliteration. Always.
  2. Prepositions are not words to end sentences with.
  3. Avoid clichés like the plague.(They’re old hat.)
  4. Employ the vernacular.
  5. Eschew ampersands & abbreviations, etc.
  6. Parenthetical remarks (however relevant) are unnecessary.
  7. It is wrong to ever split an infinitive.
  8. Contractions aren’t necessary.
  9. Foreign words and phrases are not apropos.
  10. One should never generalize.
  11. Eliminate quotations. As Ralph Waldo Emerson once said, “I hate quotations. Tell me what YOU know.”
  12. Comparisons are as bad as clichés.
  13. Don’t be redundant; don’t use more words than necessary; it’s highly superfluous.
  14. Profanity sucks.
  15. Be more or less specific.
  16. Understatement is always best.
  17. Exaggeration is a billion times worse than understatement.
  18. One-word sentences? Eliminate.
  19. Analogies in writing are like feathers on a snake.
  20. The passive voice is to be avoided.
  21. Go around the barn at high noon to avoid colloquialisms.
  22. Even if a mixed metaphor sings, it should be derailed.
  23. Who needs rhetorical questions?
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623 thoughts on “≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡

  1. Anyone still around?
    I’ve been busy playing around with my uuni (now ooni) pizza oven. Not too much else going on.
    It’s getting hot here, inside and outside so sausage making is definitely on hold.
    The braai is still going, but more for hot and fast, although I did do a duck (sorry Duk) on the rotisserie the other day. Worked out well.
    Not sure yet what I’ll do this weekend. Maybe piri piri chicken…..

    1. Yep, I’m still around here Badjak! Been fishing with plans to do more fishing next week. We’ll go out on a rockfish / Dungeness crab combo trip after the weekend, should bring home 20 large crabs and fillets from 20 rocklers. Today I’m canning some rainbows trout caught yesterday. Where are you that it’s so hot? RAY

  2. Yikes! Duck…? Ouch!
    After a couple of weeks of eating hummus and baba ganoush and fatoush and the like, then getting clobbered by gluten while in Italy, we’re now back in the land of the fast-food hamburger. Lost luggage (dirty laundry) should catch up with us any week now. Time to stay home and make some sausages.
    Duk

  3. Hey Ray, I’m in Zambia (Southern Africa).
    It’s been close to 40 oC here the last couple of days. Best thing to do on those days is to sit in the pool with a gin and tonic. Unfortunately, there is work to be done…..

    Duk, I like gluten!
    And hummous and all the other stuff!

    1. Work? I guess making sausage is kind of like work, tho it’s a labor of love for me. I retired about 14 years back at the age of 53, but I still mow my own lawn. Came back from the mighty Pacific ocean day before yesterday with the fillets from 20 rockfish and 20 Dungeness crab. Boiled up the crab and had a all-you-can-eat feast with my wife. She picked the rest of the crab while I was processing the fillets. I shrink-wrapped everything with my new Cabelas Commercial Grade Vacuum sealer, what a beautiful monster it is! There’s some Canadian bacon soon to be smoked, maybe fifteen pounds. I received my set of UMAi dry steak bags so when Xmas standing rib roast come on sale for $5.99 a pound I’ll dry age the whole roast for 35 days in the fridge, then it’ll be worth about four times as much, and the steaks I cut should be out of this world. I’m going to go for 35 days at least, maybe 45! Check this out. RAY

      https://www.youtube.com/watch?v=pGMuWEhAWTc&t=37s

  4. Here in Northern California it’s so smoky I’m not willing to take my springer Bob out for his morning constitutional. Bob’s taking it pretty hard, he’s awfully dammed spoiled. With being outside unhealthy the only thing to do is stay inside and make the best of things, which can often lead to fattening up. Nice breakfast this morning with potential for making a pizza later in the day, maybe coppa, Canadian bacon, mozzarella, onions, and peppers. Life goes on! RAY

    Attachment:

  5. Boy howdy Badjak, doesn’t get any cuter than those two! Are they brother and sister, 2 boys, 2 girls, what? Do they like to chew? If not right now I’m sure it won’t be long. At least they have each other to chew on and play with. RAY

  6. I’ve got 18 pounds of pork loin brining since Saturday, $1.97lb. Yesterday I picked up a load of Applewood chips and a new meat thermometer. Come Thursday afternoon I’ll fire up the Pro 100 and get on with smoking some Canadian bacon, might have my last little hunk for breakfast this morning. Bob turns a year old tomorrow and is just about ready for a planted chukar hunt, I’ll need to be giving him a little haircut before that endeavor. I picked up a 19 pound standing rib roast a couple weeks back and after deboning it I’ve got it dry aging in a UMAi dry steak bag in my fridge, should be just about right for some company that’s coming over New Years Eve. Doesn’t seem to be much going on here, wonder whatever happened to Shuswap and Krakowska? Ah well, the memory, humor, and teachings of CW live on, God Bless him. RAY

  7. Looks like you are stocking up properly there, Ray!

    I’m not so active with my meat adventures at the moment. It’s hot and humid here. Not the best time to play around with sausages, hams etc.
    As usual, I am grilling quite a lot though.

    I have bought a load of silverside, so when the weather changes somewhat, I’ll be ready to make some biltong. I may just try a small batch of thin biltong, to see if it dries quick enough.

    I am more focussed on my pizza making, although the little uuni 3 has been moved inside the house (’cause of the rains), so it’s a tad more effort to get everything set up.
    I got a double batch of sourdough in the fridge. Hopefully I can bake them this evening

    1. Hi Badjak! This is the best time of year for me to be smoking and making sausage, the dead of winter. The only concern I have to putting my Pro 100 smoker outside if it might rain, it’s a commercial grade electric smoker and water won’t do it any favors. A good friend of mine has a son-in-law from South Africa that makes biltong, first time I tried it I thought it was great stuff! My wife is in Mexico for the week with her cousin, I couldn’t go due to getting the flu a couple days before take off. The last thing I wanted was to be sick ad need a Mexican doctor! All’s just as well, Bob didn’t have to be boarded and now I’ll see what he feels like doing for his first birthday today. I think a trip to the park and some retrieving may be in order. RAY

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