[PLUG-TALK] [Fwd: RE: [PLUG] Would you consider donating to t he OSU ACM? (To hear R MS?)]
JMILLER at ci.albany.or.us
Tue Jul 16 16:04:42 PDT 2002
Blah. In that case, that would be the mid-size model. :P
Texas and their "bigness". Phooey! Alaska is the real deal. Nearly as
much bigger than TX as TX is bigger than us. I've seen (not all, but some
of) both, and Alaska just rocked. (More to my taste, at least. Mountains,
rivers, lakes, greenery, etc.)
OR 98386 sq.mi
TX 268601 sq.mi (2.73xOR)
AK 656425 sq.mi (2.44xTX)
When a Texan starts talking big, they're suffering short-term memory loss.
(My boss and a few other compadres here hail from TX, so it comes up fairly
often... all in good fun. I'm reminded that there is a server with the
hostname "techsys" one subnet over from me!)
They can cook up a storm, though. :)
> -----Original Message-----
> From: Richard Langis Jr. [mailto:richard.langis at sun.com]
> Sent: Tuesday, July 16, 2002 1:58 PM
> To: PLUG-TALK [list]
> Subject: [PLUG-TALK] [Fwd: RE: [PLUG] Would you consider
> donating to the
> OSU ACM? (To hear R MS?)]
> I'm going to hazard a guess and say that the whole 'Texas' thing is
> because - if it's big, a Texan made it. Or something along
> those lines.
> IE Small, Medium, Large, XLarge, Texan.
> -------- Original Message --------
> > ~It's a Traeger (hand-built in Mt. Angel) wood-pellet
> grill. (Texas
> > ~version.) I'd be more than happy to haul it someplace
> for an event
> > ~like that.
> > HuH? what is a "wood-pellet"
> It's a pellet. Made of wood. :P
> Get some mesquite, hickory, oak, cherry, or whatever
> (probably from Texas :)
> and grind it down. Then smash it into pellet shapes and put
> it in a bag. A
> little different, but a little more convenient.
> > and Why is "Texas" associated with it.
> Simply a model number, nothing more. Actually sortof
> designed like the old
> barrel-style texas wood cookers. But with auger-fed pellets instead.
> That's all.
> Look here if you really want to know. They have some goofy
> looking ones,
> and big commercial rigs. But I like mine.
> Not a full blown pit or wood cooker, but much better tasting than any
> propane or charcoal rig.
> > We smoke with real wood down here in Texas.
> Real wood, huh? :) Well, the real wood around here tends to be a few
> hundred feet tall and six feet thick. Just a little cumbersome.
> > And only
> > forigners "grill"
> Dude, this is PLUG. Portland Oregon. Just who is foreign
> here? :) Of
> course you're welcome, but it's kind of weird calling the Oregonians
> Grill = fast cook
> BBQ = slow cook
> Smoke = really slow cook
> But it sounds like you know that already. :)
> > We real Texans "Smoke Some Meat." I will be taking some
> of my smoked
> > meats to Linuxworld next month if anyone wants to try some.
> > My 12 hour
> > briskit will melt in your mouth.
> Dang it, now I've gotta clean my keyboard. And go to lunch.
> I don't doubt it. You guys do it right. But have you tried
> it with salmon?
> > Have fun.
> > (o_
> > //\
> > V_/_
> > Michael H. Collins Admiral, Penguinista Navy
> > http://www.mdrconsult.com http://www.lrsehosting.com/
> > http://kpig.com http://rawdeal.org
> > _______________________________________________
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> ~ Richard Langis Jr. ~
> richard.langis at sun.com
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