Post Race!

[dday9]

Some contemplate it.

[dday9]

Case

[dday9]

Just testing. Case works here too.

[dday9]

It looks like I've... cracked the case.

[Shaggy Hiker]

I'm not sure what you mean, in this case.

[Shaggy Hiker]

Was case case sensitive or was case case insensitive?

[Shaggy Hiker]

Or were you just casing this joint with that post?

[Shaggy Hiker]

The case was proper case, which would suggest that my case has been an improper case.

[Shaggy Hiker]

Or at least, one could make such a case.

[Shaggy Hiker]

Just in case.

[dday9]

https://www.vbforums.com/showthread....cting-up-again

[dday9]

I don't know how to replicate Zvoni's problem.

[dday9]

It's just odd that he gets it, apparently Steve does too, but I don't.

[Shaggy Hiker]

I don't either. I tried what variants came to mind. All worked.

[Shaggy Hiker]

I have seen something like this with a Microsoft product before, but it would be a serious stretch to say that this is more than vaguely similar.

[wes4dbt]

I knew it!!!

[dday9]

Where's the kaboom? There was supposed to be an Earth shattering kaboom.

[dday9]

I planted some grapes and muscadines yesterday. We had wild muscadines growing up, but this is my first attempt at growing either purposefully.

[wes4dbt]

That's planning long term. New plants take @ 3 years to produce.

Interesting time of year to plant. It's close to winter here and not much planted now. But I guess you don't get much freezing weather in La.

[dday9]

Yeah, I read on LSU's ag website that it's actually preferable to plant them during the fall because we typically won't get such a hard cold.

[dday9]

Last year was certainly an outlier though.

[dday9]

I had seen a couple of different ways to grow them, but my plan is to have two large pots, one with grape and the other with muscadine. They will be about 4' apart from each other but train them to grow in an arch towards one another. Once they connect, I plan on building an arched trellis with 1x1's running perpendicular to the arches. This will allow them to produce without getting too large and probably a bit easier to pick too.

[dday9]

This was ChatGPT's attempt at creating an image based on my description. It's very close to what I'm wanting to do, only there won't be as many 1x1s between the arches and the arches themselves will be secured to the outer sides of each pot.

[dday9]

It probably won't be that high too, I imagine it'd probably only be about 3-3.5 feet tall.

[dday9]

My son caught some redfish and wanted me to fry them, but I held some out to blacken because it should be a sin to fry such a nice fish. He tried the blackened red fish and his reaction was just "meh". I think I'm obligated to disown him.

[wes4dbt]

The older kids get the more they disagree with their parents. lol

That starts diminishing in their twenties.

btw - Isn't blackening frying, just much hotter and faster.

[Shaggy Hiker]

You could blacken an old boot and it would still taste pretty good.

[Shaggy Hiker]

Tough to chew though.

[Shaggy Hiker]

Shouldn't fillet the sole, just stick with the tongue.

[wes4dbt]

I see Shaggy is back.

[dday9]

btw - Isn't blackening frying, just much hotter and faster.

No, frying is covering the fish in seasoned flour or corn meal over some type of adhesive, mainly an egg wash or mustard and then dropping it in hot oil. When it hits the oil, it wants to start release its retained water, but the coating prevents it from releasing, which essentially steams the fish while making the coating crispy.

With blackening, there isn't any coating, and you typically go season heavy. Personally, I use Paul Prudhomme's blackening blend, but if I don't have it then just some Tony's, onion powder, thyme, oregano, and super fine black pepper. But with blackening, it's all about getting a cast iron ridiculously hot and cooking them for a couple of minutes. I cheated last night though and used my Blackstone flat grill. Before I had the Blackstone, I used a cast iron, but it would smoke up the house like crazy. The Blackstone doesn't get as hot, but it still came out really good.

[wes4dbt]

Hmmm, I guess I've been blackening my steaks all this time and not frying them. lol

[dday9]

I just looked it up and it would be more accurate to say that blackening is a specific technique of pan frying. And it would also be more accurate for me to say "deep frying" in my post before.

[wes4dbt]

Frying or deep frying if done right works for me.

But now that I think about it, I really do blacken a lot of my steaks. I like my steak on the rare side so I'll crank the temp up and just cook them a couple of minutes on each side. I just don't use much seasoning, to me, a good beef steak doesn't need it.

[dday9]

Yeah, I blacken my steaks most of the time too. I like them on the rarer side of medium rare. But I load mine up with super coarse salt and pepper.

[dday9]

Occasionally though I'll do a reverse sear and leave it on the grill with very little coals for about an hour, take it off, then get some smoking hot coals close to the grates, and put them back on for like >5 minutes. That's really good, it just takes a long time and most nights I'm getting home and its quicker to just cook them on the cast iron.

[wes4dbt]

But I load mine up with super coarse salt and pepper.

That's funny. I guess I don't consider salt and pepper a seasoning. More of an essential.

[dday9]

If you saw how much I put on, you'd probably change your mind.

[Shaggy Hiker]

I saw a good quote, recently:

For a fish to taste it's best, it must have swum three times: once in water, once in butter, and finally in wine.

[Shaggy Hiker]

Unfortunately, I really like sushi. Those fish only swim once.