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Recent content by jerseyhunter
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So this guy driving comes to a stop sign, he very slowly rolls through it. Next thing he finds himself being pulled over and being ticketed. He explains to the cop what he had done and the officer says well you did not stop, to which the guy responds what's the difference? The cop tells him out...
My number one rule is to never serve food to friends or family that I haven't made at least once before. Good luck with your smoke. Let us know how it turned out.
I have a omican model 220F with a 9" blade. 115 volts I got from the Sausagemaker or Cabela's years ago, still going strong. Paid 400 something for it. https://www.google.com/?gws_rd=ssl#q=F+omican+model+220f+meat+slicer It sits on the counter and I use it from making coleslaw, slicing...
Brings back memories. Yes it is old. I still remember the bartender who told me that joke. I was barely old enough to drink legally and he is now deceased. Thanks for posting.
Looks like pudding, MY-T-FINE Going to have to give your mix a try. The only time I add pork or pork fat to my grind is to package for meatballs or meatloaf.
My Father told me this morning, that back in Norway my Grandfather once told my Grandmother during a spat that when he dies he's going to be a fireman in hell. And that she(my Grandmother) would never be cold. They have some unusual sayings and thoughts over there. He told it to me in Swedish...
Although I've made these plenty of times , I can't remember how many people/ servings it makes. last time I think I doubled it for a party and it all went. Thank you in advance.