Click the pic!
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Posted on 01/27/2005 9:59:05 AM PST by ecurbh
Additives that are marketed as septic tank cleaners, rejuvenators, or primers are not needed. Most of these additives won’t harm your system, but they don’t help them either. Some of these additives are strong chemicals that can harm a septic system.
From:
http://ag.arizona.edu/pubs/water/az1161.html
Yahknow... you really know that you have no life when you're sitting around on a friday night googling for info on septic tanks. [sigh] :-)
Ah, thanks for the clarification.
Roger that... Twin Peaks was an awesome show. It was filmed actually just a few miles from where I'm sitting. Up at the Snoqualmie Lodge. The hills in the Twin Peaks opening shot... I can see from my office. One of them is Mount Si.
Ohdeargod. ROTFL.
Yeah, we liked what we saw of it. I did the conference in Seattle in 1991 when Twin Peaks was still on (or just over).
Click the pic!
I have no response to that... ;~D
Check out this thread.
I'm not gonna say it...I'm not gonna say it...I'm not gonna say it...
It was a full moon a couple days ago.
Say what you want... full moons bring it out.
Brain tides.
Alder Plank Salmon is the signature dish of Anthony's Restaurants here in the Puget Sound area. An absolute delicacy. Alder and Cedar Plank Salmon is very common in this area -- in fact I have 3 Alder Planks sitting in my pantry now. We BBQ salmon about once a week, and occasionally I will do so on an Alder Plank over low heat. It imparts a mildly smokey flavor to the fish -- it's fantastic.
~sigh~
'nite folks
Same concept with wooden teriyaki skewers; you soak em well before you load the meat onto them.
It's really easy...you just soak the plank in water for a couple of hours and be sure to keep your grill heat low. The water saturates the plank and prevents it catching on fire -- some folks soak the planks for 4 hours or more if they have a whole side of salmon, but usually I just have filet and 2 hours is plenty. Some people put a cup of wine in the water while the plank is soaking. You cook the salmon slowly over low heat (takes about 20-25 minutes this way). And hang on to that olive oil...use it with some dill mixed in and baste the salmon with it...that's a nice touch. Up here we have lots of rubs for salmon that can be used by themselves or with a light brush of olive oil on the fish first.
Buy the planks and try it next time you see them. Some folks go so far as to use alder chips with the BBQ briquets and an alder plank to cook the salmon on -- but I'm sold on my SS gas grill.
that said, I'm sure we can come up with somethin'...
I've been googling. I've found genuine marpat cammo gear online, but not coveralls (yet). I've found 3-color DCU coveralls. Just no combination of the two, yet. The stuff must be out there somewhere.
However, I will certainly mail out a Camillus "Black Ops" (just finished the handwork on one yesterday) and pocket knife on Monday.
He may be wanting coveralls, but any Marine would love a fighting knife even more.
"Same concept with wooden teriyaki skewers; you soak em well before you load the meat onto them."
Thanks for the tip! Now I know why the ends of my bamboo shiskabob skwewers have always burn off.
From what i've read about it, alder gets high ratings for smoking fish. I've never seen any here on the east coast and I don't even think it grows here. Hickory and mesquite are avaiable in the stores. Sometimes apple, cherry and pecan come into play if I know someone who has some of those trees on their property.
Oh yeah, a couple of years ago the high-dollar grocery store was selling bags of chipped up old wine barrels for smoking chips. It never did anything for me.
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