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LITTLE JOHNNY The kids filed into class Monday morning. They were all very excited. Their weekend assignment was to sell something, then give a talk on salesmanship. Little Sally led off. "I sold Girl Scout cookies and I made $30" she said proudly, "My sales approach was to appeal to the customer's civil spirit and I credit that approach for my obvious success." "Very good", said the teacher. Little Debbie was next. "I sold magazines" she said, "I made $45 and I explained to everyone that magazines would keep them up on current events." "Very good, Debbie", said the teacher. Eventually, it was Little Johnny's turn. The teacher held her breath. Little Johnny walked to the front of the classroom and dumped a box full of cash on the teacher's desk. "$2,467", he said. "$2,467!" cried the teacher, "What in the world were you selling?" Toothbrushes", said Little Johnny. "Toothbrushes", echoed the teacher, "How could you possibly sell enough tooth brushes to make that much money?" "I found the busiest corner in town", said Little Johnny, "I set up a Dip &Chip stand and I gave everybody who walked by a free sample." They all said the same thing, "Hey, this tastes like dog ####!" Then I would say, "It is dog ####. Wanna buy a toothbrush? I used the President Obama method of giving you something really ####ty, dressing it up so it looks good, telling you it's free and then making you pay to get the bad taste out of your mouth."

Uuuh... because some folks don't agree that he's guilty with the evidence revealed to date? To me, everything points to a justified shoot at this point. Not saying it can't turn on a dime with the right piece of evidence. Just saying, I'm not convinced he killed an innocent 12 year old kid in cold blood. I won't be until somebody proves it.

The closest thing McCain ever had to having a pair was when Sarah Palin was standing next to him.

A major bleed out isn't the time to worry about infection. Stop them from dying. Worry about infection once they're stabilized and still alive.

Only a jury can say if he is guilty or not. We all have our opinions and have voiced them here based on the information the have been given. As you can see, we are all not in agreement. I’m sure this entire trial will be televised and we will see what the jury sees. You are right; people will judge Zimmerman based on their interpretations of what he did. Plenty of people have sent money for his defense, what makes you think one of them wouldn’t give him a job? Actions, right or wrong, have consequences. We all have plenty invested in this case. Many people have fought hard to get “duty to retreat†laws repealed. Cases like this and the one in Texas have some legislators taking a second look at the consequences.

Now the IRS will come after half of it.

The race baters and their toadies won. Check this link out for demographic: http://www.clrsearch.com/Sanford_Demographics/FL/Population-by-Race-and-Ethnicity . Thanks for posting this interesting article. leroy

How metero.

Nah, no matter what they do on manlove thursday, the dudes in a keffiyeh are much manlier than some pansy ass hipster in a "scoodie".

Smith and Wesson should send y'all a commission : ) I have been looking at review after about the sport after dolomite's recommendation. I am going to call my shop today to see if/when they can get it. Thanks so much for the input. I feel good knowing that some of y'all have had good experiences with it. Sent from my Droid RAZR Maxx using Tapatalk 2

As Lester points out... I'd surmise than anything earlier than about 1800 is very unreliable. It certainly seems to neglect a number of significant global civilizations. My take on the chart is that the US economy has grown at a much higher rate than the others. I wonder if that's really GDP per capita instead of gross numbers. I'd expect to see a dip in the last decade or so, but not starting in 1950.

McCain must have had a pair at one time, but they are long gone. Glenn

I've often wondered, and would love to see a vision of a future where the germans had tried a stunt like that with the Jews that now reside in modern day Israel. Half of Europe would still smell like burnt sauerkraut.

Doesn't seem like rocket scientry; folks with the means to resist will normally do so. Jews didn't have those means. Pretty simple equation. Where is the controversy?

Yeah the headline was misleading. This has nothing to do with the Pledge of Allegiance, this has to do with reciting the school's alma mater. They will still recite the Pledge of Allegiance to the United States of America. They are not required to recite either. I think it is being blown out of proportion, and I didn't see a problem with either pledge. When I was a child I attended over a dozen schools being in a military family. Some schools were different. At one school I attended every morning we said the Pledge, and then sang half a dozen patriotic songs. As a youth, I found it bothersome, but I did it. I don't have an issue with it, and they don't make it mandatory. Damn straight, that is why I am proud to be an American, we don't force our patriotic beliefs down the throats of those that refuse them. However, I feel that if they can't show love for their country, they need to get their damn hands out of the purse so to speak. I also think this would be a good time for someone to post the video of Red Skelton's version of the Pledge of Allegiance.

Brag up your prowess as a genuine backwoodsman, then take along a small can of black eyed peas. When your buddy isn't looking, pour a small pile on a relatively clean patch of ground. Point them out to your buddy. Say, "Hey look, deer scat!" Then REALLY prove your backwoods prowess by tasting them. Say something like, "Yep! Whitetail buck... 'bout 3 years old..." Taste them again. Say, "And he's been browsing on juniper berries and white acorns!"

It shouldn't feel wrong. Everybody gets to die, some people should get to cash in that privilage earlier than others. Folks that prey on the weak are on that list.

I guess maybe my sickness would be called Glockoma???

Wouldn't it be great if we lived in a country where the government could tell us what color we could paint our cars?

This is what I look like when I am jealous. I actually prefer red oak (especially for beef), pecan, maple, cherry and apple to the hickory that many folks seem to hold supreme. All in all, I think cherry is my top choice if I have to choose just one with red oak and maple being tied for second place. Not that hickory is 'bad' - it can produce some tasty results - I just don't think it is the be all/end all of smoking that some people seem to believe it to be. Honestly, my favorite is when I can mix woods to give different 'nuances' to the smoke. I have an offset smoker, not a true 'pit' but the slow-smoking concept is the same, I figure. As for what I use for a baste, it really depends. If I am using a dry rub and/or a sauce then all I need from the baste is the moisture and a little, vinegar tang. In that case, I will just mix vinegar (sometimes white, sometimes apple cider or - especially if I am smoking beef - sometimes red wine vinegar) with water. That's it. Maaaaybe a little black pepper, red pepper and/or onion powder. Rarely, I might substitute some kind of fruit juice (apple juice works well with pork) for the water or part of the water for the last basting or two. Mostly I like to keep the basting flavors to a minimum so that the flavor of the meat/smoke is the star and the flavors of the dry rub and/or sauce can also shine. Also, if the meat doesn't have as much fat as I would like, I may add a little oil (vegetable oil, olive oil, etc.) to the baste. One thing I do (got the idea from another 'cue lover) is that I wrap the meat in cheesecloth before it goes on the smoker. I have started doing this with almost all the meats I smoke. With slow/low temps the cheesecloth holds up just fine. It also helps hold the moisture around the meat (I even wet it after wrapping the meat and before putting it on the smoker.) Another 'bonus' is that the cheesecloth allows plenty of smoke to get through while keeping the outside of the meat from turning thoroughly black. Because I use the cheesecloth, I don't pull the meat off after a couple of hours, wrap in aluminum foil and put it back on to finish cooking like some folks do. To ME, doing so cuts down on the amount of smoke flavor too much. Nothing disappoints me more than 'smoked' meat that tastes like it just as well had been cooked in the oven or, even worse, a crock pot. I sometimes want meat smoked but not really 'barbecued'. If I am smoking something (such as a whole pork loin, for instance) that I don't really want to have a heavy dry rub and don't really want to serve with a barbecue sauce, I will probably brine it. I got a recipe from the newspaper years ago that was from the chef (at the time) at Blackberry Farms. He did pork loin in a double-strength tea brine. Just brew regular, ol' tea at double the strength you would normally serve for drinking (in other words, use twice as many bags for the amount of water.) Then add salt (can't remember the exact amount - just add it until the mixture tastes, well, briney.) Finally, add just a little sugar (not enough to make it sweet or to cause problems with burning while cooking, just enough to balance the flavors.) Allow the brine to cool, put the pork loin in a container, cover with the brine and allow it to sit (in the refrigerator, of course) for several hours, even over night. I then wrap the loin in cheesecloth, wet the cheesecloth thoroughly with the brine and put it on the smoker. I guess you could reserve some of the brine and not pour it over the raw pork (so as not to contaminate it) so it could be used to baste while cooking. Honestly, though, boneless pork loin (and I am talking about whole loin here, not the tenderloin) cooks pretty quickly even over slow smoke so that, having been brined overnight and with the cheesecloth being wet before putting it on the smoker, I don't think it really needs any more basting. The Blackberry Farms chef recommended smoking over cherry wood (delicious - as I said, cherry is my favorite) but apple or even maple (or a combination of cherry/apple and maple) have worked well, for me. This is REALLY good if you smoke it then slice it into serving size portions and briefly grill the slices just to get a little char on the surface of each slice. I have even smoked it a day ahead of time then sliced and grilled it when ready to serve. One other good brine I really enjoyed was one year I smoked a whole turkey breast for Thanksgiving (I honestly think that deep fried turkey is over-rated, especially compared to some good, smoked bird.) For that one, I did a brine using white cranberry juice (cocktail) as the liquid. Also wrapped the turkey breast in cheesecloth and wet the cloth before putting it on the smoker. For that one, I did mix some (untainted) white cranberry juice (cocktail) with just a little vinegar to use as a baste since turkey dries out so easily. I am not the world's biggest fan of turkey but that was delicious! One other thing I have done with beef ribs (because they can sometimes be tough) is that I have actually put them in a foil baking pan on the smoker and smoked them in a liquid (red wine vinegar, tomato sauce, beef broth and spices.) I wasn't so sure about it but those ribs turned out to be delicious. Sugar? Nah. Molasses or sorghum is where it's at for sweet barbecue sauce - especially if I am going to baste the sauce on the meat at the end as I like a sauce that will caramelize if I am going to be basting it on rather than just using it as a condiment (obviously I remove the cheesecloth then put the meat back on the smoker before basting on a barbecue sauce to caramelize.) Honey is a third choice - with a little brown (not white) sugar being the bottom rung option. But, like MikePapa1, I generally like making a sauce that is both hot and sweet (and, in my case, tangy.) For the sauce, I generally like it to be a combo vinegar/tomato base (with the flavors being pretty evenly balanced, neither greatly overcoming the other) with a good spice (I have home smoked and dried various chile peppers that often get crushed and added to the sauce) and nice sweetness. I often actually like white vinegar better than cider vinegar for the sauce because the white vinegar seems to have a 'cleaner' taste (for lack of a better term) but sometimes I like the cider vinegar better. Just depends on my mood. The spices/amounts may vary depending on my mood, too. I am such a barbecue/grilling/smoking nerd that I actually have pics of some of the things I have smoked on my Photobucket account. A beef brisked I did back in April, after 'de-mummifying' it from the cheesecloth: To show what I mean about the cheesecloth protecting the meat, here is a pork loin (this one just got dry rubbed and basted, not brined) that I did some time back. Wrapped in the cheesecloth, ready to go on the smoker: What the outside of the cheesecloth looked like after a few hours on the smoker: The beautiful, mahogany color that is left on the meat after unwrapping: Sliced and ready to eat (you can sort of see the 'smoke ring' on the slices in this pic):

Yes you do. That is what I use to load. I start low then I work up to the desired FPS. And hopefully it works out to be accurate as well. If not I adjust by a few .1 until it does shoot well. Dolomite

Maybe he should paint an orange vest on it so other motorist can see him better!

So the drones can't see him. --- I am here: http://tapatalk.com/map.php?nlgb43

The Old Testament is rife with exhortations to kill non-believers, too. Islam still needs about 600 years to mellow out the radical rough edges like Christianity did, and it probably will. - OS

I've never had a gun with a magazine that did not drop free nor will I ever want one.