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    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
eyeguy 54

Just Food and Drink

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Man, I love braunschweiger. It's been a while.

Went over to fuji ya friday for dinner with the ladyfriend. Here's some Chilean Uni, Bigeye Tuna, and a nice black ale from Japan (asahi kuronama).

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The uni was really interesting. Incredible flavor... really, really horrible texture.

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Asahi Extra Dry is a great beer if you can find it in the states. It's a nice change of pace from the carbonated high fructose corn syrup we call beer here.

With all of the foods I've eaten in Asia, the only ones that really got to me were the ones with odd textures. For the most part, everything tastes really good, it's the texture that can turn you off in a second.

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With all of the foods I've eaten in Asia, the only ones that really got to me were the ones with odd textures. For the most part, everything tastes really good, it's the texture that can turn you off in a second.

I agree completely. I think the "problem" I had with the uni was I kept thinking "what does this texture remind me of," instead of thinking "this is sea urchin. It's tasty." and left it at that smile It really was delicious. Just needed to take it in smaller bites or the texture would get to me.

We have a groupon to use there so I'll be tryin it again before too long. I'll see if they have the Asahi extra dry, thanks for the heads up!

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I rub them with my rib rub the night before, and wrap tightly in plastic wrap in 'fridge overnite. Build up a good head of smoke from the apple wood chunks, and toss 'em on. Maintain it at about 250*,according to the Weber T'mometer. Cook on indirect flame for first 45 mns or so, flipping twice, and spraying with concentrated apple juice, then brush with the BBQ sauce for last half hour. Last 5 minutes crank burner under ribs up to get a bit of blackening, which I really like. Pull at 150* degs internal or so, tent in foil and let rest. If the ribs have been in my freezer for a long time, I soak them in really concentrated apple juice overnite, them follow same steps.

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So about a 45 minute shot and then another half hour with sauce on it?

Ya, about that, depending on how thick I cut 'em, and how much bone is in each one. Right before I brush the sauce on, I flip 'em over a couple times quick to get any liquid/grease of, or the BBQ sauce will "slide around' andnot "set". 20 -30 mns is about right for the sauce to glaze up.

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I'm sure this has been done a few million times over. Classic, Wonder Bread and Spam.  Dressed up with provolone, candied jalapeños, and a hot sauce mayo. Wash it down with some spicy V8 and the 2% stuff. 

image.thumb.jpg.639cde48dce97442d33e73af

 

Edited by DrJuice1980

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I handle my heat pretty well and those jalapeños aren't that bad at all. They're the Nelson Bros. brand and I would highly recommend them if you like sweet pickles. Their pickled quail eggs are super good too.

 

Pretty sure I dipped my sandwich in that V8 once or twice. Edited by DrJuice1980

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