not so pros

[Genius]

@Dingeryote



You found us


Mike has been buying comifornia berries, you better set him straight

 

[Jimmy in NC]

I'm cheap

Along with other things...

 

[Termitebuffet]

I'm cheap

And easy ......[emoji2]

Zoo City Sawz

 

[R2D]

@Dingeryote



You found us


Mike has been buying comifornia berries, you better set him straight

Chile

 

[R2D]

Ok. I got two brands of blueberries here. Both grown in Chile BUT one is from a business based out of Michigan and other from California.

Wonder if Trump will go after them for moving business outside of the U.S. like nabisco is doing.

 

[Genius]

http://www.steakandbj.org

Don't forget the national holiday that's coming up

 

[R2D]

View attachment 13957

http://www.steakandbj.org

Don't forget the national holiday that's coming up

Meh, Better chances of seeing a unicorn

 

[Genius]

Meh, Better chances of seeing a unicorn

How is she and the little one doing?

 

[R2D]

How is she and the little one doing?

Woke up with a cold sore on her mouth. Ruined her morning/day. Ranting about it. I dared to ask what's the big deal? She said, we are not having this baby til this cold sore is gone. I asked why? She replied hastily, so I can kiss my newborn baby!!!!

All is good. Thanks. Going out after it snows and dumping the rest of my salt. Spring is here.

 

[Dingeryote]

Chile

The Birds around here wont eat that *s-word.

Naturipe is run by a Highschool buddy. Good guy, and sharp as a hot fart in cheesecloth skivvies.

The "Other" is a consortium of MBG.

The Chilean fruit exists, because of your Tax dollars. Literally.
We paid for the fields to be cleared, planted, roads built, process lines, and sent our experts down there to do it all...
just to keep Mexifornia importers busy in the off season, and all with "War on drugs" funding.

Several of the bigger guys locally, keep their processing lines running year round, under contract with Naturipe, Driscols, Dole, and a couple others.
That is how we ended up with the invasive problems imported through mexifornia.

Keep an eyeball on the bottom of the cheater pints, quarts, and 4.4's when they come in, and keep them moving.

They keep the Alternaria and Anthracnose in check by soaking everything in the Captec before harvest and again in processing, then dropping temps to 30F.
Because of the sugars, the fruit wont freeze, and the fungus is stopped.
Get close to 40F, and the crud takes off like a wildfire.

In season, things should look like this.

Florida and Ga. are just a couple months out. Watch your butt on the south American stuff...they suck at keeping a handle on field quality, and process market prices are in the tank, so they will be squeezing hard on the fresh side, despite quality issues.

Come on up and pick a few in July, if you get a chance.
Would be good to have ya!

 

[Dingeryote]

View attachment 13957

http://www.steakandbj.org

Don't forget the national holiday that's coming up

Yep!!!

That ornery black bastard, that camped out behind your barn, got properly aged in Earls cooler, and is now in my freezer, will be celebrating with us.

30 day aged Porterhouse...right off of the Black Cherry Coals, is about as complete of a FARKHYEW possible.
Just gotta figure out which Bacon dessert to go with..

 

[mdavlee]

Evening. Went and had a ribeye from Texas Roadhouse

 

[Genius]

Evening. Went and had a ribeye from Texas Roadhouse

I am spoiled. I can't go to a restaurant anymore and enjoy their food. I used to like TR, and we also have a pretty decent steak house in town here where we took everyone to eat after the GTG.

After raising our own cows, I can no longer order a steak anywhere without being extremely disappointed.


Dinger convinced me to not get in a hurry next year for fresh steaks. We will be letting our cow hang in the cooler at our butcher for a month before he puts a saw to it.

 

[mdavlee]

It wasn't bad but wasn't as good as a Logan's or Longhorn. Not many choices so we can't be too picky if we want something like that.

 

[Genius]

It wasn't bad but wasn't as good as a Logan's or Longhorn. Not many choices so we can't be too picky if we want something like that.

Make your way up to Michigan with a cooler.


Although, how often you are out of town, you won't be able to enjoy it. Although, your wife and kids will eat good and may have some scraps left for you

 

[mdavlee]

Make your way up to Michigan with a cooler.


Although, how often you are out of town, you won't be able to enjoy it. Although, your wife and kids will eat good and may have some scraps left for you

We have some local places to get steak and fresh milk. Already vacuum packed and frozen. They do eat most of the good stuff.

 

[Genius]

We have some local places to get steak and fresh milk. Already vacuum packed and frozen. They do eat most of the good stuff.

Did you ever get things smoothed over with your neighbors so that you guys can keep chickens around?

 

[mdavlee]

Did you ever get things smoothed over with your neighbors so that you guys can keep chickens around?

Nope. They denied out permit again. Just have to wait until we find a farm to buy.

 

[R2D]

The Birds around here wont eat that *s-word.

Naturipe is run by a Highschool buddy. Good guy, and sharp as a hot fart in cheesecloth skivvies.

The "Other" is a consortium of MBG.

The Chilean fruit exists, because of your Tax dollars. Literally.
We paid for the fields to be cleared, planted, roads built, process lines, and sent our experts down there to do it all...
just to keep Mexifornia importers busy in the off season, and all with "War on drugs" funding.

Several of the bigger guys locally, keep their processing lines running year round, under contract with Naturipe, Driscols, Dole, and a couple others.
That is how we ended up with the invasive problems imported through mexifornia.

Keep an eyeball on the bottom of the cheater pints, quarts, and 4.4's when they come in, and keep them moving.

They keep the Alternaria and Anthracnose in check by soaking everything in the Captec before harvest and again in processing, then dropping temps to 30F.
Because of the sugars, the fruit wont freeze, and the fungus is stopped.
Get close to 40F, and the crud takes off like a wildfire.

In season, things should look like this.

Florida and Ga. are just a couple months out. Watch your butt on the south American stuff...they suck at keeping a handle on field quality, and process market prices are in the tank, so they will be squeezing hard on the fresh side, despite quality issues.

Come on up and pick a few in July, if you get a chance.
Would be good to have ya!

I'll be seeing you in July [emoji6]

 

[junkman]

I like turtles .