I worded that sentence specifically for you.

Apparently snails are the worst.

(I honestly didn't know this was a thing until I saw this story the other day)

A crew member on a tourist boat has been stung by a cone snail on Whitsunday Island off north Queensland, causing his respiratory system to start shutting down.

The 25-year-old was walking barefoot in shallow water near Whitehaven Beach when the cone snail's harpoon pierced his skin about midday on Tuesday

Wait wait. Platypus are venomous? how do you guys survive down there?

They have an antidote to every poison known to man:

Consider me rustled

If you manage to get back-heeled by a platypus, you probably weren't going to survive much longer in this world anyway.

Awwe yeah. Filled out the entry form today. Hand delivering this bad boy tomorrow morning. 120 miles via canoe, starts at 9pm at night, 19 hours to make it to the end. The middle leg of the Triple Crown of Canoe Racing. The whole reason I started a log on here in the first place.

Now I get to beg people for sponsorship money because no one wants to be the boat that isn't covered in decals from front to back. And funding is tight, this ****ing sport is expensive as hell.

Pulled pork results: needed more salt and more spice. Removing some of the fat and rubbing the spice the day before would probably help, but otherwise, just more spice in general is needed.

Done - meat and juices. I strained the juices and added some cornstarch, then reduced it for 10-15 minutes.


Pulled. Not gonna eat all that fat, so might as well remove about that much before cooking.


Sauce:


Poured sauce back into the pot, and then added the pulled meat, mixing it well with each clump of meat added.


Plated. Cole slaw had shredded cabbage, carrot, and radish, mayo, rice vinegar, smoked paprika, salt. Cornbread is just from a mix.


Extreme meat/slaw closeup:

load in my pants is right.

would/would

Thanks bro. I am struggling to get through this refeed but that second picture looks so fin dank my hunger has been renewed

[x] came

Nice looking pork!

I don't have experience doing pulled pork in a slow cooker as my wife does it in there (I usually do it in the smoker), so I may be wrong. But I wouldn't cut any of the fat off of the meat before cooking. That helps keep the meat tender while cooking. I usually just score the fat to get more of the seasoning below the surface of the fat. I also cook it with the fat cap on top so it acts as a self-baster. If the meat wasn't seasoned enough, using a lot of it and letting it sit overnight is a good idea. I also recommend injecting it into the meat prior to cooking. I usually do this just prior to putting it in the smoker, not when you apply the rub the night before. Mix up your seasoning with some fluid (I usually use apple juice, but you could use some of the cider vinegar) and use a food injector to put it all around the cut of meat.

I think Australians just like being criminals so they criminalise everything - not voting is a crime there for example.

Some Thai masseuses are good at massage, some at "massage", very few at both.

Also most things want to kill you and the rest might just do it by accident. I think that only applies to the police in USA#1

I think plants are poisonous rather than venomous... although if anywhere has plants that bite you, it's the continent sized bio-hazard chamber that is Straya! (the exclamation mark is part of the name).

Gotdamned that pork + slaw looks good. I should make pulled pork again. I did with some recipe someone I know recommended and it was fine but not as good as a better recipe I'm sure.

imo2.

I did a long slow cooked pulled pork last summer. Didn't take enough fat out imho & sauce was meh.

I'm better than that. Gotta redeem myself.

You can get an entire pulled pork at every corner in India.

Just built an outdoor movie screen with my brother-in-law last night; ostensibly it's to impress his lady, but we will be appropriating it for sporting events on the regular I am sure. He also has a gigantic propane smoker on his patio that gets regular use. Feeding him for the last six years finally seems to have paid off.

I hear brisket is pretty readily available too, although you have to do a little knife work to clean it up a bit first.

The Engineer making meat tastier

Spent all day yesterday with my boss preparing a project plan for upper management with a semi-reasonable completion date. Upper management was not amused. Details forthcoming.

Majestic as ****

Sounds pretty badass.

Monte should host an H&F block party

I would definitely maybe e-attend.