First annual Spike memorial apple pie war

[JoeP]

Too bad Hostess went under. My pie would be done by now, and no need to refrigerate it until the taste-off.

[kdh]

There was no way Hostess was going to die. The brand was bought recently for, I believe, $400m. Fond memories that old people have eating junk food (one of the ingredients in Twinkies is shared with drywall) are valuable. What price the memories of our youth?

When I was a kid we went to the Wonder Bread factory that was local to us on a field trip. Fuck, that shit was good.

Remember Smith and Corona? Adele and a lot of her classmates are into old manual typewriters. They're all learning to type and to write poems on them.

Anyway, the Smith & Corona brand was sold to a printer supplies manufacturer as the brand is powerful. The people who made the typewriters are not any more.

[Ish]

"Larb"?
Ish, you are shitting me, right?

I know my butcher, Merle, well. I'll ask him for help.
Given where I live the people who work at the supermarket are my social circle. They treat me right.
Merle's working on getting me some veal kidneys.
I'll learn to do a crust and I'll do a steak and kidney pie.

Larb.



In this case, ahi larb.

[austin1972]

"Larb"?
Ish, you are shitting me, right?

I know my butcher, Merle, well. I'll ask him for help.
Given where I live the people who work at the supermarket are my social circle. They treat me right.
Merle's working on getting me some veal kidneys.
I'll learn to do a crust and I'll do a steak and kidney pie.

Ask Merle how to render lard from the pig fat. It's easy. The byproduct is cracklin.
Cracklin is awesome on salads.

Oh, and before anyone says lard is horrible for you, it's mostly monounsaturated fat and a great source of certain vitamins.
Better for you than butter!

[bob perry]

Austin:
I know Cracklin. We used to fight over it when I was a kid. WHL does big pork roasts covered in cracklin. ( He never gives me any,)
That Ahi Larb looks very tasty.
Is lard always from pig fat?

[austin1972]

Lard is pig fat. Depending what part of the pig it comes from will determine what kind a lard you end up with.
I've never gotten specific enough in my culinary to care much. It all works good. I think the stuff from around the kidneys is the 'best'.

[bob perry]

Thanks Austin.
I'll tell Merle I want lard from around the kidneys. He's going to give me a weird look.
Did you get my pm? I think I sent it through Facebook.

[austin1972]

Just tell him a stinky pig farmer sent you.
No, I'll look for a PM.

[bob perry]

Eureka!
Shitski!
Woa yo nigga hen turbie dongshee!

I have my lard. It was not refrigerated as I suspected. I had my butcher buddy Merle find it for me in the baking section. He thinks I'm cool because I want to talk about meat. I just don't stare at the meat case like those housewives who wouldn't know ground beef from a bull's dick. They by a chuck roast, take it home and cook it rare! " Here, chew on this all night." "No, you chew on this!"

I was ten years old when I started working in meat markets. I know a good rump steak when I see one. ( I bet Tricky does). We don't have rump steak over here. Top sirloin is close I think. When I turned ten years old I asked for one pound of steak for myself for my birthday present. I got it.

I don't think my ancestors sat around the campfire with a bean sprout sticking out of their mouth.

[kdh]

Here is a recipe I found for making a crust with lard. Seems simple, but that part about "mixture resembles coarse crumbs" is critical. Don't work it too much!

My instincts say the lard should be refrigerated before it's cut in. Maybe my mother will remember what my grandmother used to do. We called her "memere." She was french canadian and spoke very little english.

1-1/2 cups all-purpose flour
Pinch salt
1/2 cup lard
3 to 4 tablespoons cold water
Directions
In a bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Sprinkle in water, a tablespoon at a time, until pastry holds together. Shape into a ball; chill for 30 minutes. On a lightly floured surface, roll dough to 1/8-in. thickness. Transfer to a 10-in. pie plate. Flute edges; fill and bake as pie recipe directs. Yield: 1-10-inch crust.

[Lin]

kdh is on the money. The shortening (lard), has to be well chilled and the pastry can not be over handled or overworked. The crumbles should be the size of small peas. Using a pastry cutter is the best way to accomplish this. Or use two knives to slice/mix the pastry dough if you don't have a cutter. This prevents the heat of your hands from softening the shortening too much.

[bob perry]

Lin:
I have one of those. Always wondered what it was for.

[Anomaly]

"No, you chew on this!"
.

World famous yacht designers have all the best pickup lines...

[BeauV]

For all you Math Guys.....

[kdh]

Beau, amazing that "pizza" works out as a valid identity.

In 2112 people will think that's where the name "pizza" came from and say, "that's so cool." Like all the currently modern urban legends about "posh" coming from "port out starboard home" or "golf" from "gentlemen only ladies forbidden."

[BeauV]

Hey! I thought P.O.S.H. was actually Port Out Starboard Home! Hmmmm?

Next you'll be telling me that S.H.I.T. doesn't stand for Store High In Transit (which it doesn't).

[Orestes Munn]

Hey! I thought P.O.S.H. was actually Port Out Starboard Home! Hmmmm?

Next you'll be telling me that S.H.I.T. doesn't stand for Store High In Transit (which it doesn't).

It doesn't, but "fuck" stands for "fornication under consent of the king", "wog" stands for "wiley oriental gentleman", "tip" stands for "to insure [sic] promptness", and my pecker attaches with a bayonet mount.

[Tim OConnell]

Hey! I thought P.O.S.H. was actually Port Out Starboard Home! Hmmmm?

Next you'll be telling me that S.H.I.T. doesn't stand for Store High In Transit (which it doesn't).

POSH is port out, starboard home for those that could afford those cabins on voyages to India, don'tcha know. Awfully POSH, what?

[Orestes Munn]

Hey! I thought P.O.S.H. was actually Port Out Starboard Home! Hmmmm?

Next you'll be telling me that S.H.I.T. doesn't stand for Store High In Transit (which it doesn't).

POSH is port out, starboard home for those that could afford those cabins on voyages to India, don'tcha know. Awfully POSH, what?

Alas, almost certainly not:

http://www.phrases.org.uk/meanings/port%20out%20starboard%20home.html

http://www.merriam-webster.com/help/faq/posh.htm

http://en.wikipedia.org/wiki/Backronym

[Tim OConnell]

Since those three links all point to no definitive origin, I'll stick with Port out starboard home as it does have some logic to it

[kdh]

I think the basic issue is that acronyms are a very recent phenomenon, and words deriving from them even more recent, and rare even so.

[BeauV]

Keith,

We've been FUBARed ever since the SNAFU when we invented TLAs (Three Letter Acronyms).

B-))

[bob perry]

BeaU;
Where does "snafu" come from. I have lived a sheltered life.

[Orestes Munn]

BeaU;
Where does "snafu" come from. I have lived a sheltered life.

Situation Normal: All Fucked Up.

The intersection of government and medicine yields hundreds of acronyms, real and funny.

[bob perry]

Thanks Eric.

[BeauV]

Bob,

FUBAR Is: Fu**ed up Beyond All Recognition.

The military is really good at this!

BV

[floating dutchman]

You guy's do all realise that Bob is cheating big time don't you?

His hull, I mean pie numbers are all lies.
His hull numbers, sorry, I did it again. Pie numbers are only the numbers he wants you to know, he's had more practise at this than he wants you all to know.

Cheeky sod.

Jeroen

[bob perry]

Floater:
No I'm not!

Hey, I tried to post this answer to your question about Laurie Davidson's design apporoach on CA but it seems to have a severe case of constipation right now. Wonder why. So here is my answer. If I can I'll post it there later.
Laurie designed race boats to handicap rules almost exclusively .In working with a rule you must start with the numbers. They become your ":targets" as the design progresses. Laurie was successful with The IOR era boats. Designing to the IOR required that you analyze the numbers of the competition's rating certificate in order to see how they worked with the variables. Then you would make your decision on how you would change various numbers in order to make an improvement while staying at the same rating, critical if working with the ton class level raters. So you can see why Laurie would say he started with numbers.



I do the same with with a cruising boat. I start with a list of numbers representing the design characteristics of the boat. They become my targets. But because I am not designing to a rating I have the option of flexing the numbers one way or they other depending upon How the design is developing.



Laurie did something I didn't do. Laurie often started with an area curve of the boat. This curve lays out exactky how the voluje of the hull will be distributed longitudinally. It doesn;t give you any shapes. It just tells you for instance, that at station 3 you will need 8 sq. ft. of sectional area. At station 6 you will need 12 sq. ft of sectional area etc. Then the designer must draw shapes that conform to the area curve. The area curve becomes the target.



I start with my number targets and I design a hull. Then I look at the area curve and compare it to a library of other area curves from successful designs of my own. You can see the area curve easily on the Nordic 44 lines posted earlier here. Then I may make changes or may not depending on what I am after.



One day Laurie wlked into my Ballard office. This was not unusual, we were friends and had a girlfriend in the neighborhood. He had a hand drawn lines plan with him for a new design. He wanted to know if I could put it intp my computer and do a 3D rendering of it. His client needed to see the shape in 3D. I said sure I could and in about half an hoihr I had the shape produced on my computer. I printed out several 3D ikages of the boat. As lauruie was leaving I asked him if he wanted me to delete the file. He said he didn't care. I kept it. I loved the shape he had drawn and knowing Laurie put so much stock in the area curve Iknew there was a lot of thought and experience behind that curve. I studied the area curve intently and left it on my computer, But I didn't add it to my library of area curves. I never once superimposed one of my own area curves over Laurie's. I wanted to but I didn't think it would have been ethical.

[JoeP]

But I bet you learned a little something from that area curve Bob. I think it's ok to look. We design to a target Section Area curve here, and target numbers. I enjoy the process of "dialing in" the hull shape.

[Lin]

Laurie Davidson has certainly designed some winning race boats!
I have raced on two Davidson's locally. The first being a 72 footer name Cassieopeia, with a PHRF rating of --73 Cassie is now up in Alaska. Packing the chute on that boat was a two or three person job. It was fun to race against Neptune's Car. We had a great tacking duel to the finish line of a fantastic day in 2005 RTC. However for racing, I prefer something much sleeker, smaller, a little more intimate with the water with far less freeboard.

The second Laurie Davidson design I have raced on is a Davidson 40, "Mad Max" which has raced very successfully, here in the PNW. I raced on Mad Max when we won the Van Isle 360 in 2007. Great boat with a rig and design which is very sweet for racing. Her record of winning Southern Straits is noteable. Her current skipper is an excellent sailor and he has a loyal crew despite not racing it as often as he used to. She is still a fast, fun ride for an old IOR boat. The old shark jaws are gone (thankfully) and she is now painted a dark, sleek blue.

Perry boats are a favorite in the PNW racing scene. Both Night Runner and Icon will be forces in the upcoming Southern Straits race next weeekend, and the Van Isle 360 in June

Oops I hijacked a non-sailing thread with a post about sailing.

Mad Max 2011.jpg

Mad Max stern.jpg

Mad Max nowadays.jpg