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Messages - capozzoli

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1651
The Pub / Re: The United States is Being Scrapped.
« on: November 13, 2009, 10:34:15 PM »
I love naval history. Still have lots to learn but I love it. I used to build model ships when I was a kid. I built a giant USS Massachusetts. I built a USS New Jersey too. Later I worked at The Philadelphai Naval Ship yard for a few years.

It was awesome to actually work on the real ships. I was stoked.

I worked on the refit of the USS Kitty Hawk back in the 80's. It was my first real job.

She was just recently decommissioned. 



Word is she is to serve as a floating museum in North Carolina.

There are those that want her to be a Museum alongside of the New Jersey because she was built in Camden. 

1652
The Pub / Re: The United States is Being Scrapped.
« on: November 13, 2009, 09:24:51 PM »
I agree Narvin. It is what it is. 

But it would be nice if we could keep some little pieces of the past around to remind us.

I just wish it wasn't to be scrapped. Its like scrapping the USS Lexington or the  the USS New Jersey.

They saved her from the scrap heap.

Here she is, now a museum in Camden.



If we can save New Jersey, why cant we save the United States?

1653
All Things Food / Re: Non stick pans
« on: November 13, 2009, 09:15:50 PM »
O yeah man. That sounds sweet!

Im in the market for a new dutch oven. Man, even the old used ones are not cheap.

1654
The Pub / The United States is Being Scrapped.
« on: November 13, 2009, 08:59:46 PM »
The SS United States that is.

She is moored down on the Delaware river. Its right by my bank so I grabbed this shot today. She is not going to be there much longer cause the rumor is that she will be sold for scrap.



This amazing ship was built late and was put out of business by international air travel.

It still holds the speed record for crossing the Atlantic ocean.

This cause the hull and bulk heads (most of the super structure) is aluminum.

Her top speed and some of her inner engineering is still a secret.

The original owner , who has since died was going to restore her to a working cruise ship. Even though it would cost twice as much as building a new one.

His dream was never realized.

Later they said that they were going to permanently moor her at Penn's Landing, to be a hotel, shopping and entertainment complex.

This would be better than scrapping it all together.

But I am afraid the cost of mothballing it is too high, and the price of aluminum too valuable. Economics will over take nostalgia.

For those who care. I will keep you updated.  





http://www.popularmechanics.com/technology/transportation/4263478.html

1655
All Things Food / Re: Non stick pans
« on: November 13, 2009, 08:38:54 PM »
Non stick pans or Teflon or whatever, is like the training wheels of cooking.

Just let go and get real pans. They will last a life time.

Al-clads are great.

Omelets come out of a well seasoned cast iron pan great.

The most important rule is timing. Hot pan, cold oil food wont stick.

For me non stick pans suck. But I can see how they are useful to the every day guy.

1656
The Pub / Re: Forum Members Pics
« on: November 13, 2009, 04:49:46 PM »
Hey Tubercle, you clean up real good. Is that a the Titanic's staircase in the background? ...funny.


Here is me and the little squirt just before dinner. Couldn't find anything with my face on this computer,or my ass, I have a really nice ass. This will have to do.


1657
The Pub / Re: Lets get to know each other!
« on: November 13, 2009, 02:51:29 PM »
Hello, my name is Bill.

 I am an alcoholic.....

I really dont want to share more than that cause no doubt many home-brewers are ambiguously gay, stalking, rapist types.

J/K ...the sick sense of humor goes with the alcoholism.


1658
All Things Food / Re: Oktoberfest schnitzel - response and thanks!
« on: November 12, 2009, 05:26:16 PM »
This thread needs some pictures.


Here an image after I pounded my meat. I sprinkled them with salt, pepper, celery seeds, caraway and marjoram.



Fresh bread crumbs from stale homemade bread. The only way to go.



Sauerkraut is from a can though. Still good.

Ill be packing up the crock with some Kapusta this week to get it ready for Xmas. We are doing the traditional Slovakian feast this year.  

I decided to cook after all Bluesman, I just cant seem to stay out of the kitchen for long. ;)

1659
All Things Food / Re: Cold Smoke Generator
« on: November 11, 2009, 05:29:42 PM »
Not sure about the frozen salmon trick. But just be sure that the salmon was very fresh when it was frozen. I dont trust grocery stores at all. They will let stuff sit and thaw on the loading dock and then put it in the freezers to freeze back up.

I haven't had any problems using fresh salmon. Just cure it as per gravlax. Only without the sugar and dill. Just use kosher salt and black pepper.

If you weight the fish with a pot of water or something it will compress the flash and remove a lot of excess moisture.

Someone told me that the Morton tender-quick works great for curing fish but havent tried it yet.

The technique that bluesman posted sounds interesting too.

1660
All Things Food / Re: Cold Smoke Generator
« on: November 11, 2009, 03:48:35 PM »
Cant wait to hear how that thing works. Been contemplating it my self ever since you showed it to me. Sounds really interesting.

Do some test runs with it to get a feel for the temps. Just remember you should be well bellow 100 degrees for cold smoking.

Dont by grocery store salmon for cold smoking. You have to be sure to get really really fresh fish.

Do you know any fisherman?

I go to the Chinese Grocery and buy live striped bass or something. Works great.

1661
All Things Food / Re: BBQ Style
« on: November 11, 2009, 03:42:48 PM »
We usually do a huge smokey BBQ feast around Xmas. We do it to get together with the fam. and friends that will be out of town for Xmas.

Sort of a high winter thing.

Ill be sure to get some pics on here.

1662
All Things Food / Re: Comfort Food
« on: November 10, 2009, 06:38:47 PM »
Yeah man, lets see that recipe. And some pics too. 

I made linguine and clams tonight. Didnt get any pics, but that dish reminds me of my other grandma.


1663
All Things Food / Re: Pizza Fatta en Casa
« on: November 10, 2009, 05:11:03 PM »
Yes, in the US they are called breaded cutlets. In Slovakian they are rezne I believe.

And the potato salad with pickles and pikle juice. zemiakovy salat. Right? Wifey isnt here to check me on that.  And, sorry dont have those fancy punctuations on my computer.

1664
All Things Food / Re: Pizza Fatta en Casa
« on: November 10, 2009, 10:24:44 AM »
Hard boiled eggs sounds OK.. Im surprised they dont have pickles on top of the pizza.

I make a breakfast pizza with fried eggs and ham. Its awesome!

Some times I make breakfast pizza outta leftover pizza shop pizza.


Hey Smady Munich, do you make slovakian potato salad? That is what you serve with your cutlets right?

How come every Slovakian party has cutlets and potato salad?

1665
All Things Food / Re: Oktoberfest schnitzel - response and thanks!
« on: November 10, 2009, 09:44:45 AM »

You can use caraway seeds too . Thats what a lot of Czechoslovakians use on their cutlets.

Hey capozzoli I do not recall caraway seeds in there.

May just be my mother in law. She puts caraway seeds in everything. She never heard of putting celery seeds on cutlets but told me she uses a light sprinkle of caraway seeds. Told me that is what they do there. Im sure it could be worng cause she is a lunatic.

Works great though, adds a nice flavor to your cutlets. 

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