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Post by Deleted on Jul 28, 2017 16:10:20 GMT
Past lives include crewing and building for SCCA road racing cars. BBQ competitions for a few years. Horology and watching several motorsport series aka F1, Fe, WEC, IMSA, Indy and NASCAR when they are at road courses. Still tinkering with old watches and mostly wear a Franken Seiko comprised of three different models (another parts from four). Top row between the large black face and small gold Seiko 66 is my primary ticker. M88 Sea Lion case, 6119 movement and face, dress hands off a 7005. All of that one circa 1969,1968 and 1971 pieces. Another Arabic Seiko 7005 is actually four watches in one but all 7005 pieces. Other old '50s stuff, etc BBQ started out with converting 275 oil drums, both vertical and clamshell. Never finished the rotissere, as our whole hog routine was always butterflied in the clams. Did some other smaller builds. My last hurrah was with a store bought bullet, which now lives with a niece. Most of the car builds in the '70s were Formula Vee with a later revisit to crewing a bug eye Sprite in the late '80s (pictures buried somewhere). Lime Rock, Thompson and Loudon the big three for me. Literally stumbled over Paul Newman a couple of times and Boris Said (scared the pemmican out of Boris down at the Rolex 24 1998). Drafted to tech inspect more than once, one penguin flagging outing.
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Mikeeman
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Post by Mikeeman on Jul 28, 2017 17:09:48 GMT
Speaking of spicy foods, I do enjoy them to an extent. I don't go out of my way to pursue ever-spicier stuffs, but every now and then I'll try something the wait staff has to warn me is "very, very spicy" and usually it leaves me wanting. My take on super-spicy food is, "spicy" in and of itself is not a flavor. It's a chemical reaction that should accompany flavor. All the "very spicy" stuff I've eaten has all been very bland, except it burns your mouth. I'm not interested in bland food, so come back when your "spicy" stuff tastes good. It can burn all it wants, but I should want to eat it, anyway. A few years back, some friends and I were at the Virginia Diner, a sort of novelty store that sells snacks etc, and they had a small wall of hot sauces with samples. We tried a few, one of which I quite liked, but can't remember the name anymore. Had a nice, smoky flavor with a not-so-subtle, low-and-slow burn that set in after you'd swallowed it. Then we tried what was said to be the hottest sauce at the time, again I can't remember the name, and I found it boring. All it did was burn, it had no real flavor of its own. We'd been sampling these on toothpicks, dipped into the bottle, while the employees watched in hopes of serious freak-outs, like they'd already seen so many of, but the look of disappointment on their faces when I asked them, "That's it? It just burns," was more satisfying than the sauce. We were chattering about some kid who managed to get some in his eye once, which seemed pretty traumatic, and karma having its way as always, a few minutes later my eye was itching. I didn't expect there to be any sauce on my fingers...but there was. So I politely excused myself to the nearest restroom to flush my eye out while a friend, who had to use the facilities, anyway, accompanied me. On the way back to the store, he discovered he'd also had some sauce on his fingers... So rather than shop around, we rushed back to my house so he could sit in a cold bath for a bit. Poor guy... This really is the biggest problem with most "spicy" foods. They only concentrate on the burn. I have, however, found a couple very hot things that actually taste pretty good. For example, the new Scorpion wings at BWW are actually kind of a sweet flavor. Pretty good and pretty hot. I'll link the YouTube video of me and a buddy seeing who can eat the most. On that same note, I'm also growing Carolina Reapers right now. The current world record hottest pepper. I've got 5 of them going, but one is a little behind because the stem got squished/broken when it was still pretty small. I moved some potting soil around it to keep it propped up, and it somehow magically re-rooted and is coming along. The best part about these, is that they are actually supposed to taste good to accompany the agonizing, world-ending pain they bring with them.
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Post by randomnobody on Jul 28, 2017 17:43:47 GMT
Didn't watch the whole video, but it's been ages since I've been to BWW. Are these hotter than their "Blazing" wings? I wasn't impressed when I tried one of those a while back.
Normally I give people grief for boneless vs traditional wings, especially using utensils, as it leads to a very different experience, but I'll give your buddy there a pass because he was shoveling them in for a bit there. One after the other, I'm not sure if that's cheating because it puts more down before the burn kicks in or if it's its own punishment when that burn catches up...
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Post by Robert on Jul 28, 2017 18:07:08 GMT
My other hobbies... Well besides swords I am a lot into the whole "EDC" world which includes knives, watches and other useful tools I carry with me every day. I like history in general and I am (very slowly) trying to get a 17th century kit of a polish noble. Already got the saber Well...if it counts as a hobby then videogames I guess.
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Mikeeman
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Post by Mikeeman on Jul 28, 2017 18:27:38 GMT
Those actually weren't boneless. I peeled them off the bone for him. His hands are pretty messed up, so that's how we do our challenges. And yes, they are hotter than the Blazin'. Not a lot, but they have a WAY better flavor.
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Post by RickDastardly on Jul 28, 2017 18:32:21 GMT
On that same note, I'm also growing Carolina Reapers right now. The current world record hottest pepper. I've got 5 of them going, but one is a little behind because the stem got squished/broken when it was still pretty small. I moved some potting soil around it to keep it propped up, and it somehow magically re-rooted and is coming along. The best part about these, is that they are actually supposed to taste good to accompany the agonizing, world-ending pain they bring with them. Someone I chat with on another forum is growing those. They sound pretty good! I tried growing peppers here once, but our weather has been so awful over recent years that nothing gets chance to ripen, even in the greenhouse. Even tomatoes end up just little green marbles by the end of the season. It's probably just as well; last time I used really hot peppers I did the classic of rubbing my eyes. I see I'm not the only one here though. I did have luck with Chinese celery though; it went well in the chili with shop-bought scotch bonnets. Just don't use a posh knife to cut those peppers... you might spoil the heat treatment!
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Post by randomnobody on Jul 28, 2017 18:36:19 GMT
Ah, nice. Either way, having to hold them against your face is certainly part of the "charm" of eating spicy wings, so when I see folks trying to show is by eating the boneless versions I give them crap. Your buddy I'll excuse, he seems like a cool guy. If I'm ever in a BWW, I'll try to get six or whatever the smallest number is to see if I like them. I miss Quaker Steak & Lube, another wing place, but with better sauces and dry rubs, plus every Tuesday was all-you-can-eat. First order was either six or eight, the rest were either four or six, I can't remember anymore. Anyway, they had what they called "Atomic" wings, which required a liability waiver and were served while wearing a gas mask. I never got to try them... Edit: There's still one in Newport News, bit of a trek for dinner but not terribly far from me. Here's a screenshot of their wing flavors, wish it had the SHUs listed, but apparently the Triple Atomic was only 500,000 SHU.
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Post by RickDastardly on Jul 28, 2017 20:28:21 GMT
I have a certificate from a local restaurant for eating the hottest dish, I've no idea what was in it but it burned like heck. As you say, it was a slow burn. It had a warning and 7 chillies next to it on the menu. It was so hot I could barely taste it, all I could feel was pain! Strangely, it didn't upset my guts at all, it was just on eating it burned. When I was at University, they had a Mexican evening in our favourite bar. Three strengths of chili available as nibbles. If you could finish a bowl of the hottest, you got your money back and a free shot of tequila too. Pretty crappy tequila, but alcohol is alcohol. I got, I think, six free tequilas before I couldn't fit any more free megachili in my belly. I don't think the cook really knew the meaning of hot though.
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Mikeeman
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Post by Mikeeman on Jul 28, 2017 22:37:22 GMT
Any time I go to a place with an award for eating something hot, it's almost always not that hot. For example, any place around here, I'll ask them what their hottest dish is, then say "Make it hotter. Tell the chef to try to kill me." Sometimes it gets pretty hot, but nothing world-ending.
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Post by AndiTheBarvarian on Jul 28, 2017 23:55:41 GMT
I hope you know that there are at least two more spices than "hot" ? (salt and grease)
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Ifrit
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More edgy than a double edge sword
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Post by Ifrit on Jul 29, 2017 0:05:25 GMT
This is how I feel with all this talk about spicy food haha
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Post by vermithrax on Jul 29, 2017 0:41:57 GMT
I don't have a video of my car, but this one is close. I have ARH headers not kooks and a tune to match. Sound is epic though. Other hobby, muscle cars:
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christain
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It's the steel on the inside that counts.
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Post by christain on Jul 29, 2017 12:22:16 GMT
I have always been into cooking---especially on the grill or on an open fire. Nothing tastes as good as a nice stew cooked in a big pot over a hardwood fire. Yum! Also, writing country music songs. I've written one called 'Obi-Wan Kenobi' that is funny as all hell. I plan to get it copyrighted and sell it for a fortune right about the time one of the new Star Wars movies comes out. My sister just happens to be friends with a certain big name in country music's agent. The artists initials are G.S. Yee-ahh baby! I'm also big into the study of UFO's and cryptozoology, and my wife is an amateur ghost-hunter! Really! No B.S.! Now if THAT'S not diverse enough for anyone, you're just too hard to keep interested! .....Chris
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Post by L Driggers (fallen) on Jul 29, 2017 21:06:52 GMT
Guns and cars have to many of both. Been running my backhoe and tractors getting things cleaned up around here. Need to get the bulldozer going again. Of course forging or grinding knife, swords axes and other stuff.
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Ifrit
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Post by Ifrit on Jul 29, 2017 21:10:06 GMT
Just tried a proper Texas style bbq platter for the first time in my life. What have I been missing out on
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slav
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Katsujin No Ken
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Post by slav on Jul 30, 2017 2:16:09 GMT
I've always thought someone could make a fortune bringing a true Southern barbecue place to Saskatoon...
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Ifrit
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Post by Ifrit on Jul 30, 2017 2:59:00 GMT
Closest I found is Montanas. But I had the same thought as well. Heck, it was a goal of mine, despite the fact i never tasted it
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Post by Deleted on Jul 30, 2017 3:15:31 GMT
Breakfast Don't forget the maple syrup
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Post by Deleted on Jul 30, 2017 3:32:07 GMT
Burning out the first of several South Deerfield Ma builds. Ole #1 vertical We used no welding during making these. Threaded rod for the shelf supports and stretched metal for the racks. Ole #2 vertical winning some trophies These used/use a deflector over the slow fire and to keep flare ups to a minimum. A not uncommon indirect smoker in the old days was to turn part of the attic to a smoker (scroll down to the attic pictures) www.hearthsidehouse.org/preservation
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Post by Croccifixio on Jul 30, 2017 5:47:29 GMT
A close number 2 to swords would be video games. Been a gamer since I was maybe 6 and tried going competitive in some games (Age of Mythology, Counterstrike 1.3, Dota 1). Still follow some e-sports titles religiously like Dota 2 and Starcraft Broodwar.
Number 3 would be reading. Used to be number 1 and I spent so much time grounded when I was young that I finished reading our personal library (which was around 4000 books). That gave me so many random interests and trivia that people always try to bring me to these trivia group games at bars.
4 would be teaching. I have a love hate relationship with teaching. My mother was a teacher, as was my maternal grandmother and grandfather... but I like teaching only specific things. It used to be modern western philosophy (descartes, kant, leibniz, hume, etc) but when I drifted away from my philosophy books I started teaching constitutional and international law. Still at it. Definitely not because it pays well.
Last would be martial arts, specifically weapon arts like HEMA and FMA but I don't know if those count. There are dozens more but these take up the bulk of my time.
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