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awwww crap.......2 cm and it's still coming down....

tboy

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Jun 2, 2010
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Yeah, that's right folks, I have 2 cm of snow on the ground and it's still coming down......bletch, last year we didn't get any white stuff until the end of november....

I fear this is going to be a shitty winter...........ahhhhhhhhhhhhhhhhhhhhh
 
We should be getting it here soon then too. We're about 3 hours behind Toronto weather usually. 2cm is nothing, I don't even consider it snow till we get at least 5cm.
 
Starting to think we don't want to experience "the T experience!!!"
:biggrin2:

Sorry, bro. Feel for ya.
 
Yeah, that's right folks, I have 2 cm of snow on the ground and it's still coming down......bletch, last year we didn't get any white stuff until the end of november....

I fear this is going to be a shitty winter...........ahhhhhhhhhhhhhhhhhhhhh

The meteorologist are calling for heavy snow this year. I hope they are wrong, I loved last year's winter!
 
Apparently we will be paying dearly for the good winter we had last year. Tboy, how many cm now?.
 
Apparently we will be paying dearly for the good winter we had last year. Tboy, how many cm now?.

luckily we're hovering around the +1 mark so it's melting as fast as it's coming down....but it's going to drop to -4 (-9 with the windchill) tonight so I'll probably wake up to 5 cm or so.....
 
God shouldn't lie! I went for a run and froze the boys! :biggrin2:
 
cold here in Buffalo, too

So I went out and got me a 10 pound pork butt (shoulder) and brazed it at 250f.
No rub but some salt and pepper, honey, ginger, rosemary and allspice one the shoulder.
Then brazed it until the internal temp reached 145f. Let stand 20 minutes and sliced.
in Guinness and water, equal parts, covering the shoulder about 1/3 of the way

It was buttery tender and a perfect mid-rare.

yes you can serve pork mid-rare the key is allowing the internal temp to rise to 165f while resting.

This was prompted by a friend telling me they hat ham because it is so salty.
 
cold here in Buffalo, too

So I went out and got me a 10 pound pork butt (shoulder) and brazed it at 250f.
No rub but some salt and pepper, honey, ginger, rosemary and allspice one the shoulder.
Then brazed it until the internal temp reached 145f. Let stand 20 minutes and sliced.
in Guinness and water, equal parts, covering the shoulder about 1/3 of the way

It was buttery tender and a perfect mid-rare.

yes you can serve pork mid-rare the key is allowing the internal temp to rise to 165f while resting.

This was prompted by a friend telling me they hat ham because it is so salty.

You making me hungry Pops.
 
cold here in Buffalo, too

So I went out and got me a 10 pound pork butt (shoulder) and brazed it at 250f.
No rub but some salt and pepper, honey, ginger, rosemary and allspice one the shoulder.
Then brazed it until the internal temp reached 145f. Let stand 20 minutes and sliced.
in Guinness and water, equal parts, covering the shoulder about 1/3 of the way

It was buttery tender and a perfect mid-rare.

yes you can serve pork mid-rare the key is allowing the internal temp to rise to 165f while resting.

This was prompted by a friend telling me they hat ham because it is so salty.

Papa, you're an evil little man!:Crying2:

I'm HUNGRY:Crying2:
 
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