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Re: “Who's who & What's what at Dig South”

Does anyone know if there will be an opportunity to meet and greet tonight? I'm out of town this weekend but would love to meet people interested in Dig South tonight. Is the expo open? Or will people just be getting into town and settled?

0 of 1 people like this.
Posted by ConnellMichael on April 12, 2013 at 12:30 PM

Re: “Those Darlins' Jessi Darlin talks about catfish, meth heads, and losing her mind”

@krsmith - http://etsy.com/shop/jessizazu

1 of 2 people like this.
Posted by Sam Spence on April 12, 2013 at 10:24 AM

Re: “Those Darlins' Jessi Darlin talks about catfish, meth heads, and losing her mind”

What's the name of her Etsy site?

0 of 2 people like this.
Posted by krsmith on April 11, 2013 at 12:15 PM

Re: “Who's who & What's what at Dig South”

@Mat

It's a "potential" 5 seconds. Keyword there ;)

1 of 1 people like this.
Posted by HunterBoone on April 11, 2013 at 11:13 AM

Re: “Who's who & What's what at Dig South”

The five seconds rule for video is bs. I usually know 3 seconds in when something is crap.

3 of 5 people like this.
Posted by mat catastrophe on April 10, 2013 at 4:46 PM

Re: “Who's who & What's what at Dig South”

Thanks for the Coastal Community Foundation mention!

2 of 3 people like this.
Posted by Tina Arnoldi on April 10, 2013 at 4:28 PM

Re: “Local businesses are taking the beef jerky out of the gas station”

It does take a long time to make jerky, but the time factor is in the drying of the meat. If one is just making it for home, an evening or two, and a very low temp. oven overnight will do just fine. See if you can get some venison. It has almost no fat. Or London Broil from the grocer. Again, very low fat content. Just make sure you dry it out thoroughly or you can have rancid jerky which will make you puke about a half an hour after you eat it. I've been making it for years.

Posted by localhutch on February 22, 2013 at 1:26 AM

Re: “Local businesses are taking the beef jerky out of the gas station”

Mat, have you ever cooked steak or prepared jerky?
Steak preparation: Add salt, pepper, and light oil (if needed). Sear a couple minutes on both sides, then toss in oven to finish to temp wanted. Whole process takes less than 10 minutes.

Jerky preparation: Mix soy, onion powder, pepper, liquid smoke, and any other seasonings you like together to create a marinade. Cut beef into thin strips and add to marinade. Cutting beef into strips is usually easier if you place it in the freezer for an hour, btw. Marinade the beef for 3+ hours in the fridge. After marinaded, remove beef and pat dry. If you prefer cold drying, add beef to a rack and place on a fan for 8-12 hours. If you like heated drying, add beef to a dehydrator for recommended time (usually 4+ hours). This whole process takes 10-20 hours. It also requires more ingredients.

Please go back and reread my statement:
"Not a horrible price, when you consider it takes more work and time to prepare jerky."

I never said it is difficult to make jerky, but it is time consuming and takes a lot more work/energy. Please explain the fallacy in that sentence. I know you like being a smart ass on here, but you should at least attempt to be smart about it.

2 of 2 people like this.
Posted by brewengineer on February 15, 2013 at 9:49 AM

Re: “Local businesses are taking the beef jerky out of the gas station”

"Not a horrible price, when you consider it takes more work and time to prepare jerky."
-----
"And apparently, jerky's not that hard to make on your own. 'You just need a lean cut of meat, a decent marinade, and a way to dry the meat out,' says Jason Burke, owner of local jerky company New Primal. In fact, he got his earliest recipes off the internet. 'You can google beef jerky recipes and get thousands of results.'"

1 of 3 people like this.
Posted by mat catastrophe on February 15, 2013 at 8:05 AM

Re: “Local businesses are taking the beef jerky out of the gas station”

I understand the process but would still prefer a steak. Good luck to Primal and anyone trying to make a better product.

1 of 1 people like this.
Posted by shot36 on February 15, 2013 at 4:10 AM

Re: “Local businesses are taking the beef jerky out of the gas station”

I usually make my own jerky, but I do grab some New Primal every now and then (when Im being lazy) and it is high quality stuff. All store bought jerky is expensive, at least this one isn't full of garbage. Don't get me started on the Royal American's jerky. (Mostly because I am way too drunk to remember what it was like. I really need to go the sober once)

1 of 2 people like this.
Posted by Foodmancing on February 14, 2013 at 11:04 AM

Re: “Local businesses are taking the beef jerky out of the gas station”

"6.99 for 2 ounces works out to damn near 56 bucks per pound. I think I'd rather be primal with a good ribeye and a beer but that's just a redneck take on it."

2 ounces of beef jerky is about the same as 6 ounces of steak. Generally, it is a 3/1 reduction from pre-dehydrated to dehydrated. Not a horrible price, when you consider it takes more work and time to prepare jerky.

1 of 2 people like this.
Posted by brewengineer on February 14, 2013 at 10:56 AM

Re: “The Center for Birds of Prey is ready for anything”

If a Hawk tried to take a Muskrat in a marsh, he might find the rat too much to fly away with. But in the effort to try and do so, he could get muddied up good and fast. I think you have Nutria down there, as well.

Posted by Mark Story Jenks on February 14, 2013 at 9:50 AM

Re: “Local businesses are taking the beef jerky out of the gas station”

6.99 for 2 ounces works out to damn near 56 bucks per pound. I think I'd rather be primal with a good ribeye and a beer but that's just a redneck take on it.

4 of 5 people like this.
Posted by shot36 on February 14, 2013 at 4:59 AM

Re: “Hampton Park was once home to bison, otter, and even a lion”

My brother and I walked through Hampton Park every day to James Simmons Elem. as kids back in the early to mid 1950s. i vividly remember the zoo with the monkeys, otters and the aviary houses and the bison. We would shake the cyclone fence enclosure of the bison to the point where he couldn't stand it any more and he would snort and snort and charge the fence at us and actually just run into the fence trying to get at us. We would squeal like the scared school kids that we were and hightail it for home as fast as we could. Neat memories.

4 of 4 people like this.
Posted by Barry Bessinger on February 13, 2013 at 11:33 AM

Re: “Local businesses are taking the beef jerky out of the gas station”

And who could forget the great Jerky-Off of 2012?

2 of 3 people like this.
Posted by erperkin on February 13, 2013 at 11:05 AM

Re: “Hampton Park was once home to bison, otter, and even a lion”

I saw the zoo in the late 60's. Only one word adequately describes it: sad.

4 of 5 people like this.
Posted by sdr35hw on February 13, 2013 at 7:23 AM

Re: “Laugh-A-Palooza featuring Improv Boston, Matt Griffo, and the Shock Ts”

Let me know when Shock G comes to town.

Posted by mat catastrophe on January 29, 2013 at 8:52 AM

Re: “Laugh-A-Palooza featuring Improv Boston, Matt Griffo, and the Shock Ts”

I wanted to learn the bar chords for the song "That's What You Get" by Paramore for my guitar lessons. I need someone to guide me in my guitar learning. I know few chords. I learnt guitar through:
http://www.guitarists.net/guitar_lessons/
Thanks!

Posted by Guitarissts Johnson on January 28, 2013 at 9:03 PM

Re: “Furnishing a home on a college budget”

Actually most antique malls are not worth the time. They DO sell overpriced trash, junk, garbage. And about 90% of the stuff isn't even antique. That's why the store owners aren't even there.

Posted by Sheila Kepple on December 8, 2012 at 7:20 PM
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