1st Gen. Lunch Table - General Discussion

Now those are some fumes I wouldn’t mind smelling.

 

Hot damn. I'd heard the INFORM act (to protect we consumers from counterfeits) was materializing. I didn't realize the SHOP SAFE act was coming to expand on that. https://bpp.msu.edu/magazine/congress-trying-consumers-safe-counterfeit-goods-december2023/

I sure as hell hope these go through. I get so sick of having to warn people about fakes, especially on scAmazon. But I also get sick of hearing stories from family about getting fake stuff.

 

So, interestingly enough...

During our last trip to NOLA, we decided to do nothing but hit museums and galleries. Not our normal when we're there. Well, I'd never thought once about going to the Sazerac museum, built on the site of the old distillery. It was worth more than every penny (it's free, and they give you free samples!).

Until that point, I had no idea how many brands Sazerac had pulled under its belt, with Buffalo Trace and Weller being two of the ones I typically drink.

Some others in the bourbon/whiskey list may surprise you: Van Winkle, 1792, Blantons, Stagg, Southern Comfort, Early Times, Canadian Mist, EH Taylor, Eagle Rare, Seagrams VO, OFC, Hancocks, Bowman Bros, Paul John, Old Charter, Elmer T. Lee, Rock Hill Farms, Benchmark are some I'm seeing at their site since I can't remember all that. That's not even getting into the rums and vodkas.

 

Nola has the best WW2 museum that I have ever seen so far. It's simply amazing.

 

It's one of the few museums I haven't been to there, and I've heard a gaggle of people echo your sentiment. We had a choice: Ogden or WWII. She's not much of a war buff nor a fan of WWII and its underlying happenings so we landed at the Ogden. And I gotta say, I'm not normally a museum dude in that sense, but the Ogden was really freaking awesome. Collection of noteworthy southern artists from TX, TN, KY, GA, AL, SC, NC, FL mostly. Next time we're there I'd like to hit the WWII museum though.

 

Agreed. We enjoyed it. Have you watched the latest WW2 series on Netflix? It's really good. WWII-From the Frontlines.

 

If your out this way agin, the Pima air and space museum here spanks the one in sandy eggo. And the bone yard is pretty cool too. We have a miniature museum as well that I’ve heard is pretty good

 

I like learning about the really really secretive Nazi shit from WW2. Mostly the tech and massive complex structures. Not to mention the conspiracies.
But I'm way more interested in Cold War espionage, proxy wars, and covert ops.

 

You didn't use the mail in rebate!!

 

When I was working out of Munich many moons ago, one of my weekend side trips was to Dachau. After walking around the gas chambers and barracks, it was pretty sobering. Really brought into focus why the war was necessary, just how easily ordinary everyday people can be coerced into "OK with being utterly evil if it's not me/mine", pure insanity. I personally enjoy the combat aspect of it all, the machinery involved, but ultimately the reality of "why" it needed to happen kicks in, and I can't get past my disappointment in the human race, sheepling themselves behind toxic demagogues.

(Still, I really want to hit that museum next trip)

 

I’ve been there. Glad I went. I won’t go back.

The crazy thing is that the entire time I was there no one spoke above a whisper and you could just feel the pain and suffering in the air. it was a horrible place.

 

I saw it pop up but haven't checked it out yet. It is on my list though!

 

Up north we add to that large snow blower, small snow thrower, roof (snow) rake, ergonomic shovel, regular shovel, kids shovel, spare shovel, ice melt x 3 or 4 bags of 30#....

 

One of many reasons I don’t live north of the Carolinas.

 

tip-ups/ice shanties/boots, boots more fkn boots/snowmobiles/snowsuits/winter tires/fire wood...

 

Hope it all works out for the best.

I went through that in 1991. Finally my turn came to step into the office. Getting laid off wasn't good for me at that time, so I was rather concerned. Went in, sat down & was told I was getting a new title. Not laid off, but was now doing my job & the job of two other managers who were let go.
...and thus began the cycle of doing more with less.

I did learn that the cheap manager who always says yes lasts longer than the expensive manager who won't be "taken advantage of".

 

I already cost too much though, for my role, and there are no manager roles remaining that I can fathom. We’ve gone from overly vertical to overly horizontal in recent years.

 

Shifty, you're a well traveled southern bell. I've never had bbq outside of TX. I know ours is a sugary BBQ sauce, then there's mustard sauce, mayo sauce, and vinegar sauce. I've never had the last three. Have you tried any of these? What is your favorite? I know different states use different sauce.

 

One of Merle's that's a fav of mine. There is a weird thing that's happened during the many years I've worked for my employer... when things get hard/tight, they PILE on the management and slash the boots in the field.
I get the bittersweet, i'm runnin up to the end myself. Good luck with whatever they throw at you, and I wish you well Shifty.

 

I’ve never heard of the last two, but I did ribs once with the Carolina mustard (homemade) glaze and it was really good. And I usually don’t glaze with anything, just spice and wrap after 4 hours

 

This question is for you too @The Black Mamba

 

Given I'm in AL rn, it makes sense to bring it up ... If you haven't had white bbq sauce (I assume the "mayo sauce you're talking about), grab a recipe online and try it. Bbq sauces are pretty easy to make, and white AL style bbq sauce is pretty unique.

I love vinegar-heavy sauces, so I'm biased towards that vein. Not a fan of mustard sauces when they're sweeter, but OK when vinegary. White bbq sauce is heavy vinegar. Carolina sauces are heavy vinegar. St Louis has a nice bit of vinegar too, and may be my favorite overall style? I typically don't enjoy anything with too much brown sugar, which seems to be super popular in GA.

I'm no bbq expert but we've had a couple of convos previously in here about bbq sauces. Some great input every time. I'd be interested to go back and read my previous comments to see how much my taste has changed (if at all).

 

I don't like it too sugary either. But that's pretty much all we got here with some minor variations. I think some use tomato and vinegar and brown sugar to make their sauces here.
I've been known to mix A1 and BBQ sauce or mustard and BBQ sauce.

 

Family friend just bought this ‘06 XSP after riding in my truck at thanksgiving.

Pristine southern truck, 120k miles. I didn’t expect the backseat to be nearly as roomy.

 

Hopefully you schooled him on all the stuff to look out for!

Yup. Although there was one popular place in Austin I ate at who had a good vinegary sauce that had a texture like this: https://heygrillhey.com/texas-bbq-sauce/
But it was actually pretty vinegary, like they used something other than apple cider vinegar? Tasted more like white vinegar, and that's what I prefer.

And speaking of recipe websites with Texas stuff ... I love Homesick Texan. Not only because she cooks a lot of stuff my family back in SATX typically cooked when I was a kid, but she steps outside the box a lot with stuff, like this with coffee chipotle bbq sauce: https://www.homesicktexan.com/texas-pulled-pork-oven-recipe/

 

I love all kinds of bbq sauce. I won't turn down any variation of sauces.

If I'm buying a bottle from the store though.....Kinders Honey Hot BBQ sauce is delicious.

 

Don’t worry, I sent him your thread!

He’s doing new housings and mini projectors next week.

 

Eastern NC sauce is a vinegar based sauce. It’s more of a finishing sauce for the pulled pork. The base of it is vinegar, brown sugar and rub. I like to add in other spices, most of them found in Tony Sriracha’s Cajun seasoning. Western North Carolina is more of a half catchup, half mustard with brown sugar and rub. That one is thicker and more tailored towards pork sandwiches

EDIT: when I do pulled pork for folks here in Texas, I specify that it’s Eastern North Carolina style. Even though they don’t know the difference, I do.

 

Here in SC everything seems to be pulled pork but I prefer TX briscuit. Went to Aaron Franklins in Austin once. Definitely one of the best.

 

I want to try em all