Path to Wings and Burgers

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I've been busy lately working to get my gas grill repaired.  It's a Charmglow model that I bought from Home Depot about six or seven years ago and has served us well despite some real neglect.  The burners and the drip shields are all corroded and rusty, but the stainless steel chassis of the grill is in great shape and the grill grates are of large gauge stainless steel so I thought I could replace the worn parts and avoid a $300 new grill expense.
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Bought new ceramic drip plates for $10 and new burners for $7 on Amazon, which also sold the two components as Charmglow replacements for $135.   So I went with the $17 option which was delivered in two days.  I can't imagine how the $135 deal could be worth it, because the parts that I received were solidly made.
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Ryan came over this Sat. morning, looking for something, and I pretended that I didn't know what while I fiddled with taking apart the grill.   It seems like a simple devise, but the corroded burners were welded in place by the heat over the years, and what seemed to be a question of simply hacking them off of the chaissis turned into a lot of concentrated thought and effort, but Ryan eventually wrenched them out and we figured how to install the replacements.
Now... only to hook up some propane and try it out, right? .... Wrong.
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The propane would not proceed from the tank to the burners and it seemed that the gas regulator and feed had to be replaced.  Naturally the threads were completely rusted so I WD-40'ed the hell out of the nut and waited a while.   Turned the grill on its backed so that I could get better leverage and worked off the regulator nut, releasing the gas regulator from the grill.
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It was  a Nexgrill model 7806 regulator.... nothing on Amazon, so I went to the Web and found the part for sale at ereplacementparts.com.    $40 bucks for the part and $10 for shipping.
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It should be here by Tues. if the web site is the real deal.
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So now I'm in this grill repair job for $67 which will be a great deal it the grill works with the new regulator.  Will just have to shine up the stainless steel and the wings and burgers can resume.

Spring

Birdfeeder Resurgence

I finally got around to setting up the bird feeder and filling it with seed out on the new deck.   The  birds in this neighborhood haven't witnessed my generosity since we moved to the Sundance House from 32 Beverly Ave.
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In no time, a couple of Chickadees were snacking at the station.
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Also, one Titmouse.

Homophobia

Naturally, because of the last post, some of you Peeps saw the need to call me an anti-Gay homophobe.
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No.... No.... that's not it.
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All I've been trying to say is that, if Gays want to go mainstream, then they should get in the freaking boat.    Because us mainstream types have respect for others, and keep things that should be left private as our own private affairs.
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No parades are necessary.
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I'm not anti-gay.  I am definitely anti-anyone who wants to advertise their sexual preference for the express purpose of causing a distressful emotion in others.   If you want mainstream respect, then respect others in the mainstream.

Erin Go Bragh? or Bra Less?

Should Gays be allowed to march in the South Boston St. Patrick's Day Parade?

Absolutely.  It would be illegal to use the public streets and restrict anyone because of race, creed, religion, national origin, sex, or sexual preference in Massachusetts

Should they be allowed to wave flags and flaunt their sexual preference?   That  is up to community standards.  Personally, poke it wherever you want.  That's your business, not mine.  And if you want to advertise your preference, that's not an inherent right, and basically is in bad taste in my opinion.

So I support the ban on Homosexuals marching to advertise that they are homosexual.  If they want to march in a marching band, or with any other group.... fine.  But just to flaunt their preference for members of their own sex is not a valid reason and is offensive to community standards in my opinion.

I would be in favor on banning a group of nymphomaniacs from marching for the same reason.
Keep your sexuality in your own pants in public.

President's Day Musings

It's Presidents Day.  When I was a kid in grade school, it was a time to think about George Washington and Abraham Lincoln.  Pretty simple, non-descript stuff.  You would never compare modern day Presidents with them.

But by the end of 2011, President Obama had characterized himself as one of the top four Presidents in history... behind FDR, Johnson, and Lincoln.  Not a little hubris and ego going on with our current Prez, whose jetsetting ways and ostentatious family vacations paid by the Feds seem to border on that of an entitled Emperor rather than the leader of a democratic republic.

I believe that Obama will go down in history as a scheming ideological opportunist, who squandered the chance to improve race relations in this country by widening the gap and sharpening class divisions through unthinking and non-inclusive policies.  His use of Federal agencies to punish conservative groups will be classified as Nixonian, and his incompetent foreign policy will be compared to Carter.  The ObamaCare debacle will implode under its own weight of bureaucratic incompetence, and whenever people think of FDR, BHO will be the antithesis.

It's too bad.  Not sure what went wrong with him, but he has generated a surge of Black conservative politicians, anxious to correct the legacy of our first Black President.

Maybe that is a good thing.
Happy President's Day.

Giarda's Recipe for Pizza Dough

This is Pizzeria grade dough.   The secret is little or no sugar in the yeast, and a hot 500 degree oven.  Bake for 8 minutes on a pizza stone that has been heated for 30 min. in the oven.

 

Ingredients

• 1 1/2 cups warm water, 100 to 110 degrees F, plus extra as needed
• 1 (1/4-ounce) packet active dry yeast
• 5 cups all-purpose flour, plus extra as needed
• 1 1/2 teaspoons fine sea salt
• Olive oil, for drizzling

Directions

Put the water in a small bowl. Add the yeast and stir until dissolved.
In a large bowl, whisk the flour and salt together. Add the yeast mixture and stir until a soft dough forms. If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time. Transfer the dough to a floured work surface. With floured hands, knead the dough until it becomes smooth and elastic, about 10 to 12 minutes. Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with plastic wrap or a damp kitchen towel. Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours.
Using a fist, deflate the dough in the center and cut it into 3 equal-sized pieces. Form the dough pieces into 3 balls and put into 3 oiled bowls. Cover each bowl loosely with plastic wrap or a damp kitchen towel and let rest for 1 hour. Remove the dough and wrap in plastic. Refrigerate for up to 1 day.

You Didn't Ask Me, But....

Time for another episode of....

"You didn't ask me, but...."

~  Julia Roberts seems to have lost her Bloom.... Definitely not the Pretty Woman.
~ Woody Allen may not be guilty of molestation, but he is a weird dude with a lot of personal baggage.
~ Despite the propaganda, Michelle Obama is really unattractive.
~ Lots of people seem to be bitching about the winter this year.... more than usual.
~ There are many stupid sports in the Winter Olympics... topped by the Luge.
~ Amazon.com is the best site on the Web.
~ Sarah Palin is the Hottest 50 year old on the Planet, and the Liberal Media knows it.
~ Popcorn is the Anti-Christ of Dental Hygiene, but it tastes awesome with extra butter.

Post about Posting

I usually post on this Blog when I am annoyed or anxious about things.  Does the dirth of posts on the last few weeks indicate that I found a modicum of tranquiity and contentment?

In a sense... yes.  I blame the real reason on the activity at Nanepashemet Telecom.  We are wicked busy, somewhat stressed, but in a nice growth mode with good quality job prospects up the line.  Our marketing has reached a point where we are asked to take on jobs by customers... not the former situation of asking prospective customers to take a chance on us.

The company will be changing... growth means new staff and adjustment to different ways of doing things.  Maybe causing some more frequent posts on the Nanepashemet Blog.

On a personal level, things also seem to be on a more even keel.... the events of past years, the Fresh Ayer episode in particular, seem to fading to the point where it feels incredible that we actually endured that turmoil not so long ago.

But I do feel the need to keep this pathethic Blog afloat.  This time of peace and prosperity is sure to diminish.

French Fries

Perfect French Fries

• 31 Reviews 

Recipe courtesy of Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2003

SHOW:

The Essence of Emeril

EPISODE:

Deep Frying

Total Time:

1 hr 25 min

Prep:

15 min

Inactive:

30 min

Cook:

40 min

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Yield:

4 servings

Level:

Intermediate

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CATEGORIES

• Potato
• Side Dish
• Fries

Ingredients

• 4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
• 2 quarts peanut oil
• Salt and pepper

Directions

Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 2 days.

In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep fryer), heat oil over medium-low heat until the thermometer registers 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.

Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Using a skimmer or a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.

When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute. Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.

FLOTUS Birthday Wish

Happy 50th Birthday to the FLOTUS!



Nothing personal, Michele, but I will really be celebrating on your 53rd.

Income Taxes