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Welcome from MN!!

Slow clap for you!!! I did my own shelves and drawers awhile back. Every time I open the humi I smile a little bit!!! Good luck and can't wait for the pics.

I am back in MN and won't be able to help out much on these. Sorry guys!

My jaw hurts watching that!

Welcome from MN!!! Grew up in southwestern ON and made a few trips up to the Pete for hockey. Hope you enjoy the site.

Blues fans better hope "88" doesn't wake up after that goal. He's been sleepy the previous games but that guy has the ability to win games by himself.

I can't believe we have a CH thread with pictures and the biggest CH fanboy @Smoqman has yet to appear. So disappointed in you Joel!!! :bag:

Can't say I saw a suspension coming. I can say that some variation of that word is said at lest every shift on the ice. Nowadays the cameras are on you every minute of every game. They are going to have to toss out a lot of suspensions now that the standard has been set. I thought for sure a...

If you are a DIY guy, keezers are by far the better way to go. Better quality of parts than what some of the junky kegerator companies use and at probably 20% the cost. Super easy to make and require very little "handiness" haha

Hey guys, So I have been messing around with GIMP the last week or so and I am about ready to pull my hair out. I like to think of myself as pretty savvy, but this graphic design stuff is something I just cannot grasp. I was hoping that someone on here might be willing to give me a hand. The...

HAHAHAH Just remember. On average, just about 50% (down from 60% a few years ago) of every team is made up of Canadian players. No need to say sorry to Canada. It's OUR league and OUR game!!!!

It would be a lot bigger if they didn't remove teams from the old days. It's only 30 lbs but they say its the hardest trophy to lift!!! (I'm sure all major sports claim the same thing haha)

Good point. The low fat content means this stuff cooks super fast. If you do 4 mins a side for a normal steak, I'd do 2/2.5 for a venison steak. Oh, and bacon wrap the shit out of venison hahahahahaha

I think this thread is amazing. I need another "hobby" like I need another head, but this is so cool to follow along with. Love seeing your guys work. Keep it up. I'd also like to sign up as a test blend taster hahaha Any chance at making this a full time job?? :happy:

I love me a nice smooth RASS!!! Seriously though, it was my intro to CC's and I have loved them ever since.

What he said. It is all about how well you take care of the meat. Sure, a rutting moose might have a little "game" to him, but thats a different story. If you take your time in trimming and get rid of all the "gamey" tasting stuff (silver skin, muscle membrane, blood damage etc.) it will...

There's no better/worse feeling than pulling the last bag/steaks of venison out of the freezer. You know there is nothing left, but it gets the blood boiling again!!!

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Exactly what I wanted to hear. Thanks a ton. Can't wait to get this going. Like I needed another reason to want to be home hahah 5G normal, 3G with bourbon soaked oak spirals and 3G with PB2/cocoa nibs. Should be interesting to see what everyone prefers.

The crazy high SRM doesn't surprise anyone? It's well above and beyond the range they like. Or, is that just the color it is? I'm happy if it is, I could care less about their range, I just want to know if I am missing something.