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  1. mannmicj

    Which one of you bastards . . . .

    Of course we can agree on that. I’m a reasonable man when it comes to cheese 😉
  2. mannmicj

    Which one of you bastards . . . .

    I'd love that place. Slow and low pork shoulder left overs, heated up on cast iron and smothered with Tillamook is impossible to mess up. Hell I even had a side of sliced pickles with it!!! "Don't fear the cheese. Embrace the cheese."
  3. mannmicj

    Which one of you bastards . . . .

    If not, it's certainly something he should look into.
  4. mannmicj

    Did you guys see this monster?

    RMEF shared this photo a few weeks ago, but I just saw it today. This thing is a pig. All kinds of junk and mass. It'd make my day just to see him or pickup his sheds.
  5. mannmicj

    Which one of you bastards . . . .

    Does sharing a locked thread get you locked? Asking for a friend ;)
  6. mannmicj

    What's good in your life?

    Congrats on all fronts. Well done.
  7. mannmicj

    Anyone know what Bi-Pod is Randy using in Fresh Tracks?

    Those ones look pretty good.
  8. mannmicj

    Anyone know what Bi-Pod is Randy using in Fresh Tracks?

    I love that Bi-Pod he has attached to his gun and would love to purchase one for my own setup. Thanks in advance is anyone knows?
  9. mannmicj

    Which one of you bastards . . . .

    Lunch is a ton of Tillamook White Cheddar melted over leftover slow roasted pork shoulder. Of course in the cast iron to get it crispy around the edges.
  10. mannmicj

    Which one of you bastards . . . .

    I predict this thread continues deep into 2021. There really is no end in sight. We have some legit scribes in this group who can really put some words together.
  11. mannmicj

    Which one of you bastards . . . .

    OMG. I'm laughing so hard. Funniest thing of the day. Still laughing.
  12. mannmicj

    Which one of you bastards . . . .

    Maybe I should have emphasized the word "little". I am against sharts in the field or anyplace for that matter. The cheese counters the prune juice, making them the perfect pair for the microbiome of your stomach. Just sayin :)
  13. mannmicj

    Which one of you bastards . . . .

    Just have a little prune juice on the side with your cheese and you will be just fine. Trust me. I stayed at a Holiday Inn Express last night.
  14. mannmicj

    Which one of you bastards . . . .

    Kent Rollins is the way :)
  15. mannmicj

    Which one of you bastards . . . .

    My ancestry shows 99.9% Tillamook running through my veins. The other 0.1% is Irish and Scandinavian ;)
  16. mannmicj

    Which one of you bastards . . . .

    LMAO.. I will eating some chunks of the Ol Tillamook brick in about 15 minutes.
  17. mannmicj

    A Little Unusual

    That is cool. Brookies have those red spots mixed in, but that looks a lot like one. The largest Brookies my dad and I have caught over the years were 4 1/2 and 5lbs. Few and far between, but they are awesome to fight to the boat.
  18. mannmicj

    Which one of you bastards . . . .

    Yes he does and watching him cook is entertainment at it's best. He reminds me so much of my Grandpa who has passed. He literally moves and hand gestures just like him. My entire family loves Kent Rollins.
  19. mannmicj

    Which one of you bastards . . . .

    Meet Kent Rollins. He is the best. I have one of his cookbooks. He does a lot of dutch oven cooking, but he cooks everything. Here is a cheese smoking video.
  20. mannmicj

    Which one of you bastards . . . .

    Just my luck I'd show up on a Saturday and get a two day old curd :(
Gastro Gnome - Eat Better Wherever

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