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mickypotts

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Posts posted by mickypotts

  1. Knowing when you are out of order, or approaching that state is the key to handling you liquor, if you cant behave then having some good freinds around you to set you right will save a lot of embarassment. this poor girl is guilty of some really bad judgement and having no job and no freinds when she really needs both sent her down this rabbit hole, 12 weeks is probably going to make her more Pi--ed off so I for one would like to offer her any advice she asks for when they spring her, good Luck Rachel..............

  2. No, I remember the pit heaps they were still there when I left. I have been up there regularly over the years but I can't say that I have ever noticed that they had gone.

    Back in the 60,s and 70,s the pit heaps were used as a giant sliding board, we used to get an old piece of conveyor belt and curl up the front bit with our hands and off we went, the bad part was when you went over a hot spot that caved in and you got burned!!! the real challenge was going off the station heap which seemed to be twice the height and much steeper the the dr pit. walking down the drift was another one of our dares, I never made it to the bottom but some lads claimed they did, it was full of muckle size rats!!

  3. hello, the only thing that comes to mind was the horse and wagon traipsin doon wor lane and us trying to find anything to give him and get some balloons, FYI A RAGPICKERS DREAM IS WHATS LEFT IN THE SLOP TRAY AT THE BAR AT THE END OF THE NIGHT ...A CHEAP DRINK TO SAY THE LEAST, Mark Knofler has a canny song about it...

    WOT has neebody got a comeback fer the dream??

  4. No, I remember the pit heaps they were still there when I left. I have been up there regularly over the years but I can't say that I have ever noticed that they had gone.

    Aye aah remember the tips in years gone past, and aah remember slidin doon em on aad conveyor belt pieces an sumtimes landin ina hot spot where the tip was on fire... it was aaal gud fun back then evin if ye got hurt

  5. aye man aa knaa wot a texas smoker is, I use an aluminium box about 4ft high by 16 ins square with about 10 shelves, a tray below that to hold a box of wood chips and spices etc with water, whisky or bourbon, and an electric heating element below that, I use fruitwood such as apple cherry or pear for flavor,

    I cure the fish or meat with salt and that will release most of the water in an hour or two which is drained off, then season with any spices you fancy and coat with a good helping of brown sugar...stick it in the smoker overnight at about 100 to 110 degrees farenheit and its ready to eat the next day, if its fish and its filleted right you wont have many bones at all. this way the meat is fairly dry and it flakes nicely in your hand, I just finished two 7 or 8lb steelhead trout that I caught in lake Erie Pennsylvania the week before and everyone who tried it loved it

  6. hello, the only thing that comes to mind was the horse and wagon traipsin doon wor lane and us trying to find anything to give him and get some balloons, FYI A RAGPICKERS DREAM IS WHATS LEFT IN THE SLOP TRAY AT THE BAR AT THE END OF THE NIGHT ...A CHEAP DRINK TO SAY THE LEAST, Mark Knofler has a canny song about it...

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