gillbot

From my times running at trails, it's hit or miss. I've had them give me crap about a jacket and helmet for running low 12''s with spray and others I was dipping close to needing a cage and they didn't even ask about a helmet let alone anything else.

That's the issue we had. It was pretty far off and relatively inconsistent. I don't recall what it was about the fan that we didn't like either as I see its been posted that it will circulate but I know that also played into why I got rid of it. The bulk of it being the inaccuracy more than anything else. Mine went back twice because of it, then I upgraded to the v2 and it was the same issue. I ended up deciding it wasn't very accurate and just went to the Honeywell.

Got the kids in bed and took a swig myself.

Same here, building toys and playing. Gonna see if they make it or not.

Nice. I really am debating on picking up a smoker. Anyone ever do brisket?

Water

qbittorrent

That's when I did it, here no thanks. Maybe in stopped traffic until the jackass doesn't want me to get ahead and opens his door or something.

I figured I needed to summarize for the tl;dr crowd.

So to summarize: Biker says "all car drivers are assholes out to kill me" Car driver says "fuck all bikers douche riding trying to get ahead of me"

Don't recall exactly but it was something to do with the fan scheduling. I had a v1, replaced it with a v2 and still no improvement so we went to the Honeywell. Nest just wasn't our thing, it's a love it or hate it unit imho.

I think it's been covered but tell him.

I would believe my Honeywell honestly. If I set the nest to 72 and it felt cold, the nest showed 72 and the Honeywell plus my old thermostat would show as low as 69. In the summer, same thing. It would feel warm, Honeywell would say 75, nest would read 72. I was advised by nest support that, it's urging you to "tweak" the temperature so it can learn your preferences based on outside temperatures and such, but I don't believe that crap. I think it's just fairly inaccurate and they are covering for it.

The two downsides I saw on the nest were accuracy and it wouldn't run the fan on a schedule like my Honeywell does. My nest was a few degrees off so it would get colder or warmer than I liked. It seemed like I always had to change it a degree or two, then it would feel too warm or cool. I ended up putting the Honeywell and my old thermostat by the nest to compare and sure enough it was off. If you google it, it's a common problem with the nest.

I had a nest, dumped it for a Honeywell. Google the nest, if you are a "as seen on tv, set it and forget it" type, the nest fits. If you want more accurate get the Honeywell.

My best cooking is actually campfire cooking. Started that when I was a kid. We'd go out as a group for an all weekend fishing trip and basically cooked what we caught. Sometimes for a variation we'd pack a few steaks or burgers for a change. I haven't been camping in years though. I still campfire cook in the summer in my backyard though. Got a fire pit out there. :fuckyeah:

Now my memory is fried.... I think I rememberd most of it.

No Bean Chili (my boy is allergic to beans) 2# Ground Meat 1 cup green onion diced 1 28oz crushed tomato 1 28oz tomato sauce 2 dashes tobasco 1 cup cherry rum 2-3 TBSP Olive Oil ? cumin ? season salt ? garlic/salt/pepper mix ? chili powder ? italian seasoning ? cajun seasoning ? garlic and red bell pepper seasoning All spices are ? Because you need to season to taste. I cook mild when the kids eat it, spicier for adults. It's simple though, brown meat with onion, then start tossing the rest in and simmer. When it thickens to your liking, season and eat. ----------------------------------------------------------- Stuffed pepper soup 2.25 lb Ground Beef (80 or 93% lean) 2 Green Peppers Chopped 4 cup instant rice (Use less rice if you prefer it more like soup, 4 makes it like a stew.) 1 Family Can Tomato Soup 1 Family Can Water 1 Can Tomato Sauce (28oz) 1 can Fire roasted Tomato Cooking Soup (18oz) 9 tsp Seasoning (equal parts garlic, salt and pepper) 1 Small Can Beef Broth/Beef Consommé In large pot Brown Beef with chopped peppers After meat is browned, reduce heat to low, add Tomato soup/sauce, water, rice, beef broth, seasoning and rice. Simmer over low heat stirring often until peppers and rice are cooked. Add preferred seasoning to taste, serve and enjoy. --------------------------------------- Cabbage roll soup 2.25-3 lb Ground Beef (80 or 93% lean) 1 bag (16oz.) shredded cabbage/cole slaw mix/etc 3 cup instant rice (Use less rice if you prefer it more like soup, 3 makes it like a stew.) 1 Family Size Can Tomato Soup 10 cups water 1 Can Tomato Sauce (28oz) 2 cans Fire roasted Tomato Cooking Soup (18oz) 9 tsp Seasoning (equal parts garlic, salt and pepper) 1 Small Can Beef Broth/Beef Consommé (you can use beef bullion also, add to taste) In large pot Brown Beef with ~1 cup water, be sure to crumble it well After meat is browned, reduce heat to low, add cabbage/slaw mix, simmer until cabbage starts to get tender (you can also pre-cook the cabbage/slaw mix to speed up the process) Add tomato soup/sauce, rice, beef broth, seasoning and rice. Simmer over low heat stirring often until cabbage and rice are cooked adding the remainder of water as needed. Add preferred seasoning to taste, serve and enjoy. ------------------------------------------ Rouxless Gumbo Original recipe makes 12 servings 1 (2 to 3 pound) whole chicken 1 tablespoon butter 1 large onion, chopped 1 green bell pepper, chopped 2 stalks celery, chopped 3 cloves garlic, minced 1 (14.5 ounce) can diced tomatoes 1/2 (10 ounce) can diced tomatoes with green chilies, undrained 2 cups sliced andouille sausage 2 cups okra 3/4 cup frozen corn salt to taste ground black pepper to taste 1/2 teaspoon cayenne pepper 1 cup uncooked medium shrimp, peeled and deveined (optional) 2 teaspoons file powder 4 cups cooked rice Directions Place chicken in a large pot; add enough water to cover. Cover pot and bring to a boil; reduce heat to medium-low and simmer until meat falls off the bone, about 90 minutes. Remove chicken, let cool, and shred meat; skim broth and reserve. Melt butter in a large skillet over medium heat; cook and stir onions, bell pepper, and celery until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add diced tomatoes, tomatoes with green chilies, andouille sausage, okra, corn, salt, pepper, cayenne pepper, and reserved broth; bring to a gentle boil over medium-high heat. Simmer until liquid is reduced by half, about 30 minutes. Mix shredded chicken and shrimp into skillet; simmer until shrimp turns bright pink and okra is tender, 5 to 7 minutes. Remove skillet from heat and stir in file powder. Serve with rice. (You can also use canned chicken and chicken stock or bullion as a base) ------------------------------------------------------------------------ "Wendy's chili" Ingredients: 2 pounds fresh ground beef 1 quart tomato juice 1 (29-ounce) can tomato purée 1 (15-ounce) can red kidney beans, drained 1 (15-ounce) can pinto beans, drained 1 medium-large onion, chopped (about 1 1/2 cups) 1/2 cup diced celery 1/4 cup diced green bell pepper 1/4 cup chili powder (use less for milder chili) 1 teaspoon ground cumin (use more for real flavor) 1 1/2 teaspoons garlic powder 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried oregano 1/2 teaspoon sugar 1/8 teaspoon cayenne pepper Instructions: In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.

http://i72.photobucket.com/albums/i191/gillbot/imagejpg1_zps27a64772.jpg Gumbo http://i72.photobucket.com/albums/i191/gillbot/imagejpg2_zps43a8f178.jpg Cabbage Roll Soup

That's why I don't post up my stuff too often, I just get a burr up my ass and go cook. People ask me for the recipe and I have no damn idea, I just start throwing shit into a pan and see what sticks.

I usually eat it then think pics, lol! I've uploaded a few to FB so maybe I'll snag em off there.

Saw your FB post, why do they look like they are spooning? I like to cook, but I mainly do soups and stuff. Unless I'm grilling, though your posts have me interested in getting a smoker myself.

Maybe a cheap PS3?

Yes, but we'll never move forward if we keep claiming "America isn't ready". Most bikers know people will be out for them in the beginning and they SHOULD be extra careful, but as you said, there are bad apples on both sides. We gotta start somewhere. It's a risk I'm willing to take as both a cager and biker. I'd split if it were legal, but most likely only in stopped traffic and at a very low speed. Once traffic starts to go, I'd merge in and roll with normally as I don't feel comfortable splitting with rolling and weaving cars.

If you think this, you are part of the fundamental problem. I have to drive my truck for work 99% of the time and I'm all for lane splitting IF done safely. If 10% of commuters rode a bike, that's 10% less traffic I have to sit behind and wait on. That's 10% less fuel being wasted sitting in traffic. Now when 90% of the people see the 10% bikers "getting ahead" by splitting, they decide, hey I'm gonna do that too. Now we have 20% riding, then 30%...... I see the bigger possibilities and benefits rather than simply think of myself not being able to get ahead.