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ofblong wrote:Wish my wifes business made enough to cover those ad costs.... As it is she has only made $400 this past year. better than nothing except she spent $4000 in materials grrrr

Isn't that a $3600 tax write off??? LOL

dr_bar wrote:

ofblong wrote:Wish my wifes business made enough to cover those ad costs.... As it is she has only made $400 this past year. better than nothing except she spent $4000 in materials grrrr

Isn't that a $3600 tax write off??? LOL

If we had a DBA and didnt get paid in cash then... yes..... Either way tax write offs do me no good since I already get 100% of my tax's back. Actually last year I got more back than I paid in due to specific tax credits. First time ever for me lol. State tax's I didnt get that lucky but hey...

Today I found out I might be getting a free hot tub. I say free but I do have to figure out how to get it from point A to point B and then figure out what I want to place it on (most likely going to be a cement pad) and then buy the materials to install the electrical portion. Good thing I can do all of the material installations myself... Just need a few friends to help put it in place .

We have a hot tub out back, it's not on a cement pad, but we have it leveled out on 4 rail road ties. It's been like that since 2000 and worked well, and much cheaper than pouring a cement pad for it, plus easier to access underneath it if things go wrong (and it's a hot tub, it will).

I started a new and very exciting forum on Total Motorcycle called the "Total Motorcycle Cool Wall" viewforum.php?f=61 .

and we have our first bike up for discussion on how cool it is...



viewtopic.php?f=61&t=40775



WHAT IS THE MOTORCYCLE COOL WALL?
The Motorcycle Cool Wall is a concept idea to determine how cool a motorcycle is to the public (our members) by way of voting, reviewing and debating the motorcycle model.


HOW DOES THE MOTORCYCLE COOL WALL WORK?
Forum members vote and debate on how cool the posted motorcycle is and their review, debate and vote will untimately decide that motorcycle models fate on the COOL WALL.

Wrider wrote:We have a hot tub out back, it's not on a cement pad, but we have it leveled out on 4 rail road ties. It's been like that since 2000 and worked well, and much cheaper than pouring a cement pad for it, plus easier to access underneath it if things go wrong (and it's a hot tub, it will).

Might be cheaper but I can pour my own cement pad for all of $150 so im not going to go cheap on it. 2 other than the main drain what could you possibly need to get under the hot tub for?

Rode the Ural, in a snow squall, down the back roads over to the next town to get groceries. Got lots of delighted smiles and waves from cagers along the way and totally made a wee young lad's day as I cruised through the mall parking lot to the grocery store. Got called "crazy", but in an awed kind of way, by some guy who stopped to chat as I loaded the groc in the sidecar afterwards. Rode over to the liquor store next to get a bottle of cab for tonight's supper, got called "nuts" by some lady who took my pic on her cell phone so she could show her hubby there was somebody more loony than him about bikes. Lots of smiles and waves on the way home. Passed by a town cop - one of the new ones, I've not seen him before - and got a curious look but no pursuit. Got a toothless grin and a hearty thumbs up from an oldtimer as I rode down main street of my town. All in all, a typical Ural winter's day ride.

"Steak A La Mike" is marinating in a lovely mix of Rickard's Red, Worcestershire sauce, Montreal Steak Spice and soy sauce as I write this and a large fresh Greek Salad is on standby in the fridge while the Jackson Triggs Cabernet Sauvignon is about to be uncorked and decanted in preparation of the feast that lies ahead. Friday night... s'alright.

Gummiente wrote: "Steak A La Mike" is marinating in a lovely mix of Rickard's Red, Worcestershire sauce, Montreal Steak Spice and soy sauce as I write this and a large fresh Greek Salad is on standby in the fridge while the Jackson Triggs Cabernet Sauvignon is about to be uncorked and decanted in preparation of the feast that lies ahead. Friday night... s'alright.

Wow that sounds incredibly good! Steak and Greek Salad, two of my faves!

HYPERR wrote:Wow that sounds incredibly good!

It was. And I surprised my wife with a fresh, crisp and sweet watermelon all sliced into wedges for dessert, just the way she likes it. It was an unexpectedly amazing combo of flavours, the steak and watermelon, I'm going to have to repeat that next time.

I'll let you in on the secret of how I cook a steak... first off, you need to select a quality cut like a thick sirloin. Blade or simmering steak is a waste of time, as it will not break down enough during the marinating and cooking process to become tender. In a large cooking dish, pour in 2 bottles of beer (preferably a dark ale, but you can experiment with different types) with 2 tbsp soy sauce and 2 tbsp Worcestershire sauce. Mix lightly with a fork until the colours all blend evenly. Place the steak(s) in the dish and spoon some of the liquid over top if there isn't enough to cover the tops. Then sprinkle a healthy amount of Montreal Steak Spice over both of them and place the dish in the fridge for 2-4hrs. Flip the steaks every 1/2hr and add more steak spice as required. When ready to begin, preheat the oven to 425F and position the rack in the middle setting. In a large oven-proof frying pan, heat up 1/8 brick of salted butter over high heat. When pan is hot (dip a finger in some water and flick onto the pan, when it dances for a bit and then evaporates right away, the pan is ready). Remove the steak(s) from the marinade, discard the marinade. Place steak(s) in pan and sear no more than 4 minutes each side. Transfer the pan directly in the oven and bake for 6-8 minutes, depending on desired doneness. Do not flip the steaks during cooking and do not open the oven door until steak is ready to be removed. Remove pan (PLEASE remember to use oven mitts when grabbing the pan by the handle. DAMHIK) and place on cool stovetop, let sit for a couple minutes. Transfer steak to plate and dig in!

You will not believe how incredibly tender and flavourful the meat is when cooked this way - you may never grill one again.

Gummiente wrote:

HYPERR wrote:Wow that sounds incredibly good!

It was. And I surprised my wife with a fresh, crisp and sweet watermelon all sliced into wedges for dessert, just the way she likes it. It was an unexpectedly amazing combo of flavours, the steak and watermelon, I'm going to have to repeat that next time.

I'll let you in on the secret of how I cook a steak... first off, you need to select a quality cut like a thick sirloin. Blade or simmering steak is a waste of time, as it will not break down enough during the marinating and cooking process to become tender. In a large cooking dish, pour in 2 bottles of beer (preferably a dark ale, but you can experiment with different types) with 2 tbsp soy sauce and 2 tbsp Worcestershire sauce. Mix lightly with a fork until the colours all blend evenly. Place the steak(s) in the dish and spoon some of the liquid over top if there isn't enough to cover the tops. Then sprinkle a healthy amount of Montreal Steak Spice over both of them and place the dish in the fridge for 2-4hrs. Flip the steaks every 1/2hr and add more steak spice as required. When ready to begin, preheat the oven to 425F and position the rack in the middle setting. In a large oven-proof frying pan, heat up 1/8 brick of salted butter over high heat. When pan is hot (dip a finger in some water and flick onto the pan, when it dances for a bit and then evaporates right away, the pan is ready). Remove the steak(s) from the marinade, discard the marinade. Place steak(s) in pan and sear no more than 4 minutes each side. Transfer the pan directly in the oven and bake for 6-8 minutes, depending on desired doneness. Do not flip the steaks during cooking and do not open the oven door until steak is ready to be removed. Remove pan (PLEASE remember to use oven mitts when grabbing the pan by the handle. DAMHIK) and place on cool stovetop, let sit for a couple minutes. Transfer steak to plate and dig in!

You will not believe how incredibly tender and flavourful the meat is when cooked this way - you may never grill one again.

I will definitely try that! I'm not sure if I have oven safe pans as mine are teflon coated....

So you are saying this is better than cooking on a charcoal grill?

HYPERR wrote:So you are saying this is better than cooking on a charcoal grill?

Dude, I was always a "blue rare" charred meat kinda guy. But this oven baked steak is just too good, I might grill one only two or three times a year now. YMMV, but at least give it a try.