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Author Topic: Best use for a Skeletoes ad  (Read 1296 times)
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Jeepman
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« on: May 03, 2012, 09:23:04 AM »

Best use of Skeletoes news paper ad ever. I used it to dispose of the fat that I trimmed off the pork roast I'm making tonight. Quite fitting I think; I have as much use for inferior footwear as I do for this fat.

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« on: May 03, 2012, 09:23:04 AM »

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Mr. Leigh
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« Reply #1 on: May 03, 2012, 09:44:07 AM »

FILA = Footwear I'd Leave Alone   Grin
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« Reply #2 on: May 03, 2012, 01:58:32 PM »

I am working on a review of the BayRunner.  The one on the bottom left with the yellow toe pockets.  Keep in mind some people really like these.  I actually wear them as a trail shoe from time to time.  I actually really like their quick lacing system.  It is one of the best ones I have seen.  One negative is I felt like I was going to get a blister on my heel from the upper.  Anyway I just though I would chime in. 

It is the ones with the heel rise like the Voltage that I don't understand. 
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« Reply #3 on: May 03, 2012, 04:04:34 PM »

great use for the ad! I personally cant stand the voltage one; the nike free 4 toe hybrid thing...its just fugly and pointless and the shoe in general is just confused. What is the point of flexible toe seperation if there is still a half an inch of foam under each toe. i shake my head and shed a tear when I see them.
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« Reply #3 on: May 03, 2012, 04:04:34 PM »

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« Reply #4 on: May 03, 2012, 06:06:09 PM »

Haha, speaking of. The other day two men spied me in my pink Voltages while I was heading home from school on the train. (It was a gift and the tag fell off shortly after taking it out of the box just to try it on. So no boos. I was hoping it wouldn't fit. Darn my luck. Tongue)
One of them noticed them and seemed to joke about it to his friend like "Hey those are your shoes" and the other guy seemed to be saying something like "Oh no I prefer..."

Unfortunately I was too shy to say something to defend what I was wearing to men who looked 10-20 years older than me haha.

With the Filas... I can appreciate the thought of the "EZ Slide" toe pocket, as it is simpler, and the lacing system IS good. But I hate the huge heel and the feeling that my two toes are trapped. They feel more free in a pair of my severely broken in converses.
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« Reply #5 on: May 07, 2012, 02:35:06 PM »

You cut the fat off a pork roast?  Hope it doesn't dry out.  I yelled at my butcher for trimming a Boston butt on me.  Made him get me another one from the back.

Burned fat is the best part...
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« Reply #6 on: May 08, 2012, 12:35:13 PM »

HAHAHA!  Fantastic post.
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« Reply #7 on: May 08, 2012, 12:44:46 PM »

I haven't laughed this hard in a long time. Thank you.
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« Reply #8 on: May 08, 2012, 07:49:41 PM »

You cut the fat off a pork roast?  Hope it doesn't dry out.  I yelled at my butcher for trimming a Boston butt on me.  Made him get me another one from the back.

Burned fat is the best part...
One of the first thoughts I had too...
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« Reply #9 on: May 08, 2012, 10:32:08 PM »

I don't eat fat like that. Having a well marbled steak is fine, but I will not eat fat straight up like some people do. The gristly texture is disgusting. Oh, and the pork roast was juicy and delicious. I slow roasted it for 6 hours with pears, apples and plums.
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« Reply #10 on: May 09, 2012, 12:02:43 AM »

I don't eat fat "straight" unless it's a small amount attached to the meat. Nom. If there's excess I remove it after cooking to prevent dry meat, which is not modifiable after cooked and almost as unpalatable as burnt. (Well... unless it's something like chicken where you can put sauce or gravy on it.)
« Last Edit: May 09, 2012, 12:06:20 AM by Zafur » Logged
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« Reply #11 on: May 11, 2012, 11:55:56 AM »

I don't eat fat like that. Having a well marbled steak is fine, but I will not eat fat straight up like some people do. The gristly texture is disgusting. Oh, and the pork roast was juicy and delicious. I slow roasted it for 6 hours with pears, apples and plums.

Cook it lower and slower next time.  My 9 lb Boston butts on the smoker are 18 hour projects.  210-225 for 18 hours.  Pull off the grill when internal temp is around 200.  Outside looks charred, inside is nectar.  All internal and most external fat will render.  No gristle inside.  Connective tissue and collagen will render and get super tender.  It neat to watch the internal temperature changes.  Goes from fridge temp to 150 in about 2 hours and then stops.  It stays 150-160 for hours while the fat renders.  Once it's done rendering, it creeps up to 200 over the next hour and a half.  When you pick it up and it cracks in half, it's done.
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« Reply #12 on: May 11, 2012, 02:41:26 PM »

I don't eat fat like that. Having a well marbled steak is fine, but I will not eat fat straight up like some people do. The gristly texture is disgusting. Oh, and the pork roast was juicy and delicious. I slow roasted it for 6 hours with pears, apples and plums.

Cook it lower and slower next time.  My 9 lb Boston butts on the smoker are 18 hour projects.  210-225 for 18 hours.  Pull off the grill when internal temp is around 200.  Outside looks charred, inside is nectar.  All internal and most external fat will render.  No gristle inside.  Connective tissue and collagen will render and get super tender.  It neat to watch the internal temperature changes.  Goes from fridge temp to 150 in about 2 hours and then stops.  It stays 150-160 for hours while the fat renders.  Once it's done rendering, it creeps up to 200 over the next hour and a half.  When you pick it up and it cracks in half, it's done.

kissel, What time is supper being served?
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So be sure when you step.
Step with care and great tact and remember that Life's a Great Balancing Act.
Just never forget to be dexterous and deft. 
And never mix up your right foot and your left.

Oh, the Places You'll Go! by Dr. Suess
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