Pandora, here are some pics of the homemade jerky process.

Early yesterday morning I picked up a round roast to experiment with. I
normally use sirloin tip for beef jerky. By mid morning the strips were
cut and marinating. Here's the pics.

as the strips looked this morning - http://tinypic.com/fbm7wl.jpg

dehydrator loaded & working - http://tinypic.com/fbmaev.jpg

final product - I put 2 strips by themselves so you have a better
ideas what it looks like.
http://tinypic.com/fbmd94.jpg

Note - this is not the entire batch on the plate as the dehydrator is
still going. It will be another hour or two before all the jerky is
finished.

"~patches~" > ha scritto nel messaggio
...
> Pandora, here are some pics of the homemade jerky process.
>
> Early yesterday morning I picked up a round roast to experiment with. I
> normally use sirloin tip for beef jerky. By mid morning the strips were
> cut and marinating. Here's the pics.

Thank you, Pat. You are very kind if you have made it for me
>
> as the strips looked this morning - http://tinypic.com/fbm7wl.jpg

What did you put in the marinate? It looks like tomato sauce!
>
> dehydrator loaded & working - http://tinypic.com/fbmaev.jpg

Ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh! I've never seen such a
thing!
Is it also useful for dehydrate herbs , mushrooms and tomatoes, for example?
>
> final product - I put 2 strips by themselves so you have a better ideas
> what it looks like.
> http://tinypic.com/fbmd94.jpg

Well! If you want to know, the appearance of the meat is not exactly
inviting, even though I bet it is very good
>
> Note - this is not the entire batch on the plate as the dehydrator is
> still going. It will be another hour or two before all the jerky is
> finished.

Ah ! OK! Thank you very much for these exciting pictures of the misterious
jerky!
Cheers
Pandora

"~patches~" > wrote in message
...
> Pandora, here are some pics of the homemade jerky process.
>
> Early yesterday morning I picked up a round roast to experiment with. I
> normally use sirloin tip for beef jerky. By mid morning the strips were
> cut and marinating. Here's the pics.
>
> as the strips looked this morning - http://tinypic.com/fbm7wl.jpg
>
> dehydrator loaded & working - http://tinypic.com/fbmaev.jpg
>
> final product - I put 2 strips by themselves so you have a better ideas
> what it looks like.
> http://tinypic.com/fbmd94.jpg
>
> Note - this is not the entire batch on the plate as the dehydrator is
> still going. It will be another hour or two before all the jerky is
> finished.

So what do you eat it with? or do you eat it on it's own? For a snack? Is
there a simple way to make it without a dehydrator?
You've got me interested now I've seem what it looks like!
Sarah

"Sarah" > ha scritto nel messaggio
. uk...
>
> "~patches~" > wrote in message
> ...
>> Pandora, here are some pics of the homemade jerky process.
>>
>> Early yesterday morning I picked up a round roast to experiment with. I
>> normally use sirloin tip for beef jerky. By mid morning the strips were
>> cut and marinating. Here's the pics.
>>
>> as the strips looked this morning - http://tinypic.com/fbm7wl.jpg
>>
>> dehydrator loaded & working - http://tinypic.com/fbmaev.jpg
>>
>> final product - I put 2 strips by themselves so you have a better ideas
>> what it looks like.
>> http://tinypic.com/fbmd94.jpg
>>
>> Note - this is not the entire batch on the plate as the dehydrator is
>> still going. It will be another hour or two before all the jerky is
>> finished.
>
> So what do you eat it with? or do you eat it on it's own? For a snack? Is
> there a simple way to make it without a dehydrator?
> You've got me interested now I've seem what it looks like!
> Sarah

If you look this thread, They have said yet, how to do jerky in the oven.
Cheers
Pandora
>
>

"Pandora" > wrote in message
...
>
> "~patches~" > ha scritto nel messaggio
> ...
>> Pandora, here are some pics of the homemade jerky process.
>>
>> Early yesterday morning I picked up a round roast to experiment with.
>> I normally use sirloin tip for beef jerky. By mid morning the strips
>> were cut and marinating. Here's the pics.
>
> Thank you, Pat. You are very kind if you have made it for me
>>
>> as the strips looked this morning - http://tinypic.com/fbm7wl.jpg
>
> What did you put in the marinate? It looks like tomato sauce!
>>
>> dehydrator loaded & working - http://tinypic.com/fbmaev.jpg
>
> Ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh! I've never seen such
> a thing!
> Is it also useful for dehydrate herbs , mushrooms and tomatoes, for
> example?

Pandora I have this dehydrator and you can buy it in Europe. This site
also gives you ideas of what you can dehydrate

http://www.excaliburdehydrator.com/gen1.htm

O

"Ophelia" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>
>> "~patches~" > ha scritto nel messaggio
>> ...
>>> Pandora, here are some pics of the homemade jerky process.
>>>
>>> Early yesterday morning I picked up a round roast to experiment with. I
>>> normally use sirloin tip for beef jerky. By mid morning the strips were
>>> cut and marinating. Here's the pics.
>>
>> Thank you, Pat. You are very kind if you have made it for me
>>>
>>> as the strips looked this morning - http://tinypic.com/fbm7wl.jpg
>>
>> What did you put in the marinate? It looks like tomato sauce!
>>>
>>> dehydrator loaded & working - http://tinypic.com/fbmaev.jpg
>>
>> Ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh! I've never seen such a
>> thing!
>> Is it also useful for dehydrate herbs , mushrooms and tomatoes, for
>> example?
>
> Pandora I have this dehydrator and you can buy it in Europe. This site
> also gives you ideas of what you can dehydrate
>
> http://www.excaliburdehydrator.com/gen1.htm

Ohhhhhhhh! Very interesting! Also the prices
I don't know why they don't sell the small one in Italy! I have never seen
them in the shops! perhaps to save the dehydrate food industry....
Cheers
Pandoras

"Pandora" > wrote in message
...
>
> "Ophelia" > ha scritto nel messaggio
> ...
>>
>> "Pandora" > wrote in message
>> ...
>>>
>>> "~patches~" > ha scritto nel messaggio
>>> ...
>>>> Pandora, here are some pics of the homemade jerky process.
>>>>
>>>> Early yesterday morning I picked up a round roast to experiment
>>>> with. I normally use sirloin tip for beef jerky. By mid morning
>>>> the strips were cut and marinating. Here's the pics.
>>>
>>> Thank you, Pat. You are very kind if you have made it for me
>>>>
>>>> as the strips looked this morning - http://tinypic.com/fbm7wl.jpg
>>>
>>> What did you put in the marinate? It looks like tomato sauce!
>>>>
>>>> dehydrator loaded & working - http://tinypic.com/fbmaev.jpg
>>>
>>> Ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh! I've never seen
>>> such a thing!
>>> Is it also useful for dehydrate herbs , mushrooms and tomatoes, for
>>> example?
>>
>> Pandora I have this dehydrator and you can buy it in Europe. This
>> site also gives you ideas of what you can dehydrate
>>
>> http://www.excaliburdehydrator.com/gen1.htm
>
> Ohhhhhhhh! Very interesting! Also the prices
> I don't know why they don't sell the small one in Italy! I have never
> seen them in the shops! perhaps to save the dehydrate food
> industry....

I have never seen them in the shops either. This dehydrator is American
and sold by an agent in England from whom I bought mine

"Ophelia" > ha scritto nel messaggio
. ..
>
> "Pandora" > wrote in message
> ...
>>
>> "Ophelia" > ha scritto nel messaggio
>> ...
>>>
>>> "Pandora" > wrote in message
>>> ...
>>>>
>>>> "~patches~" > ha scritto nel messaggio
>>>> ...
>>>>> Pandora, here are some pics of the homemade jerky process.
>>>>>
>>>>> Early yesterday morning I picked up a round roast to experiment with.
>>>>> I normally use sirloin tip for beef jerky. By mid morning the strips
>>>>> were cut and marinating. Here's the pics.
>>>>
>>>> Thank you, Pat. You are very kind if you have made it for me
>>>>>
>>>>> as the strips looked this morning - http://tinypic.com/fbm7wl.jpg
>>>>
>>>> What did you put in the marinate? It looks like tomato sauce!
>>>>>
>>>>> dehydrator loaded & working - http://tinypic.com/fbmaev.jpg
>>>>
>>>> Ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh! I've never seen such a
>>>> thing!
>>>> Is it also useful for dehydrate herbs , mushrooms and tomatoes, for
>>>> example?
>>>
>>> Pandora I have this dehydrator and you can buy it in Europe. This site
>>> also gives you ideas of what you can dehydrate
>>>
>>> http://www.excaliburdehydrator.com/gen1.htm
>>
>> Ohhhhhhhh! Very interesting! Also the prices
>> I don't know why they don't sell the small one in Italy! I have never
>> seen them in the shops! perhaps to save the dehydrate food industry....
>
> I have never seen them in the shops either. This dehydrator is American
> and sold by an agent in England from whom I bought mine

I could try to ask them how much does it costs (with shipping included).
Because I think that shipping is more then the cost of the item in itself.
Here is why it would be wonderful to find it in italian shops!
BTW are you in contact with this english agent? have you got an e-mail
address?
I could contact him (perhaps is more convenient).

Cheers
Pandora
>
>

"Pandora" > wrote in message
...
>
> "Ophelia" > ha scritto nel messaggio
> . ..
>> I have never seen them in the shops either. This dehydrator is
>> American and sold by an agent in England from whom I bought mine
>
> I could try to ask them how much does it costs (with shipping
> included).
> Because I think that shipping is more then the cost of the item in
> itself.
> Here is why it would be wonderful to find it in italian shops!
> BTW are you in contact with this english agent? have you got an e-mail
> address?
> I could contact him (perhaps is more convenient).

http://www.zednet.co.uk/mayfield-services/contact.html

"Ophelia" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>
>> "Ophelia" > ha scritto nel messaggio
>> . ..
>>> I have never seen them in the shops either. This dehydrator is American
>>> and sold by an agent in England from whom I bought mine
>>
>> I could try to ask them how much does it costs (with shipping included).
>> Because I think that shipping is more then the cost of the item in
>> itself.
>> Here is why it would be wonderful to find it in italian shops!
>> BTW are you in contact with this english agent? have you got an e-mail
>> address?
>> I could contact him (perhaps is more convenient).
>
> http://www.zednet.co.uk/mayfield-services/contact.html



Ophelia! THANK YOU! You are, you are... I have no words!
But you are very very kind!
And I sure you I will contact him!
Cheers
Pandora
>

Pandora wrote:

> "~patches~" > ha scritto nel messaggio
> ...
>
>>Pandora, here are some pics of the homemade jerky process.
>>
>>Early yesterday morning I picked up a round roast to experiment with. I
>>normally use sirloin tip for beef jerky. By mid morning the strips were
>>cut and marinating. Here's the pics.
>
>
> Thank you, Pat. You are very kind if you have made it for me
>

No problem By kids have been after some and we were out. I'll be
making a couple more batches.

>>as the strips looked this morning - http://tinypic.com/fbm7wl.jpg
>
>
> What did you put in the marinate? It looks like tomato sauce!

This marinate is a spicey homemade bbq sauce with a little soy sauce,
worchestershire sauce, & spices added. I use different marinates for a
variety of jerky. We tend to like it on the spicey side though.
>
>>dehydrator loaded & working - http://tinypic.com/fbmaev.jpg
>
>
> Ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh! I've never seen such a
> thing!

It's very handy to have. Mine is quite old and this may be the last
year I use it as I have my eye on an Excaliber dehydrator. They are the
top line dehydrators

> Is it also useful for dehydrate herbs , mushrooms and tomatoes, for example?
>
>>final product - I put 2 strips by themselves so you have a better ideas
>>what it looks like.
>>http://tinypic.com/fbmd94.jpg
>
>
> Well! If you want to know, the appearance of the meat is not exactly
> inviting, even though I bet it is very good
>
>>Note - this is not the entire batch on the plate as the dehydrator is
>>still going. It will be another hour or two before all the jerky is
>>finished.
>
>
> Ah ! OK! Thank you very much for these exciting pictures of the misterious
> jerky!
> Cheers
> Pandora
>
>

Sarah wrote:

> "~patches~" > wrote in message
> ...
>
>>Pandora, here are some pics of the homemade jerky process.
>>
>>Early yesterday morning I picked up a round roast to experiment with. I
>>normally use sirloin tip for beef jerky. By mid morning the strips were
>>cut and marinating. Here's the pics.
>>
>>as the strips looked this morning - http://tinypic.com/fbm7wl.jpg
>>
>>dehydrator loaded & working - http://tinypic.com/fbmaev.jpg
>>
>>final product - I put 2 strips by themselves so you have a better ideas
>>what it looks like.
>>http://tinypic.com/fbmd94.jpg
>>
>>Note - this is not the entire batch on the plate as the dehydrator is
>>still going. It will be another hour or two before all the jerky is
>>finished.
>
>
> So what do you eat it with? or do you eat it on it's own? For a snack? Is
> there a simple way to make it without a dehydrator?
> You've got me interested now I've seem what it looks like!
> Sarah
>
>
Sarah, we eat it as a snack. I generally keep a container of it in the
fridge or cupboard so we just grab a piece when we feel like a snack.
There really is no need to refrigerate it. The simplest dehydrator
consists of a wood frame with a piece of screening attached so if you
wanted to make one it is fairly easy. However, the easiest way to do
jerky without a dehydrator is to place cooling racks (the metal racks
you cool cakes on) onto a large cookie sheet to catch any drips then dry
in the oven at a very low heat - 150 F. I would suggest this method to
see if you like jerky before you invest in a dehydrator. If you watch
the sales you should be able to pick up one for about $30. Excalibur is
the top of the line costing a little over $200. Other things we enjoy
dehydrated include - apple slices for snacking & floating in hot apple
cider, banana chips for snacking, herbs, onions, zucchini, mushrooms.

Ophelia wrote:

> "Pandora" > wrote in message
> ...
>
>>"~patches~" > ha scritto nel messaggio
...
>>
>>>Pandora, here are some pics of the homemade jerky process.
>>>
>>>Early yesterday morning I picked up a round roast to experiment with.
>>>I normally use sirloin tip for beef jerky. By mid morning the strips
>>>were cut and marinating. Here's the pics.
>>
>>Thank you, Pat. You are very kind if you have made it for me
>>
>>>as the strips looked this morning - http://tinypic.com/fbm7wl.jpg
>>
>>What did you put in the marinate? It looks like tomato sauce!
>>
>>>dehydrator loaded & working - http://tinypic.com/fbmaev.jpg
>>
>>Ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh h! I've never seen such
>>a thing!
>>Is it also useful for dehydrate herbs , mushrooms and tomatoes, for
>>example?
>
>
> Pandora I have this dehydrator and you can buy it in Europe. This site
> also gives you ideas of what you can dehydrate
>
> http://www.excaliburdehydrator.com/gen1.htm
>

I'm drooling! This is the one I want to replace my current dehydrator
with. I *need* the 9 tray model.
> O
>
>

"~patches~" > wrote in message
...
> Ophelia wrote:
>
>> "Pandora" > wrote in message
>> ...
>>
>>>"~patches~" > ha scritto nel messaggio
...
>>>
>>>>Pandora, here are some pics of the homemade jerky process.
>>>>
>>>>Early yesterday morning I picked up a round roast to experiment
>>>>with. I normally use sirloin tip for beef jerky. By mid morning the
>>>>strips were cut and marinating. Here's the pics.
>>>
>>>Thank you, Pat. You are very kind if you have made it for me
>>>
>>>>as the strips looked this morning - http://tinypic.com/fbm7wl.jpg
>>>
>>>What did you put in the marinate? It looks like tomato sauce!
>>>
>>>>dehydrator loaded & working - http://tinypic.com/fbmaev.jpg
>>>
>>>Ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh ! I've never seen such
>>>a thing!
>>>Is it also useful for dehydrate herbs , mushrooms and tomatoes, for
>>>example?
>>
>>
>> Pandora I have this dehydrator and you can buy it in Europe. This
>> site also gives you ideas of what you can dehydrate
>>
>> http://www.excaliburdehydrator.com/gen1.htm
>>
>
> I'm drooling! This is the one I want to replace my current dehydrator
> with. I *need* the 9 tray model.

Check on the footprint size. I can't fit mine into the kitchen and have
to haul it out whenever I want to use it

"~patches~" > wrote in message
...
> Sarah wrote:
>
>> "~patches~" > wrote in message
>> ...
>>
>>>Pandora, here are some pics of the homemade jerky process.
>>>
>>>Early yesterday morning I picked up a round roast to experiment with. I
>>>normally use sirloin tip for beef jerky. By mid morning the strips were
>>>cut and marinating. Here's the pics.
>>>
>>>as the strips looked this morning - http://tinypic.com/fbm7wl.jpg
>>>
>>>dehydrator loaded & working - http://tinypic.com/fbmaev.jpg
>>>
>>>final product - I put 2 strips by themselves so you have a better ideas
>>>what it looks like.
>>>http://tinypic.com/fbmd94.jpg
>>>
>>>Note - this is not the entire batch on the plate as the dehydrator is
>>>still going. It will be another hour or two before all the jerky is
>>>finished.
>>
>>
>> So what do you eat it with? or do you eat it on it's own? For a snack? Is
>> there a simple way to make it without a dehydrator?
>> You've got me interested now I've seem what it looks like!
>> Sarah
> Sarah, we eat it as a snack. I generally keep a container of it in the
> fridge or cupboard so we just grab a piece when we feel like a snack.
> There really is no need to refrigerate it. The simplest dehydrator
> consists of a wood frame with a piece of screening attached so if you
> wanted to make one it is fairly easy. However, the easiest way to do
> jerky without a dehydrator is to place cooling racks (the metal racks you
> cool cakes on) onto a large cookie sheet to catch any drips then dry in
> the oven at a very low heat - 150 F. I would suggest this method to see
> if you like jerky before you invest in a dehydrator. If you watch the
> sales you should be able to pick up one for about $30. Excalibur is the
> top of the line costing a little over $200. Other things we enjoy
> dehydrated include - apple slices for snacking & floating in hot apple
> cider, banana chips for snacking, herbs, onions, zucchini, mushrooms.

I'm going to do some research with the recipes and have a go at the jerky,
I'm sure it would be something we'd like!
I'm learning all sorts of great food ideas here, especially the pumpkin pie
and pumpkin cheesecake recipes!
I'll try the oven method like you suggest before spending big bucks!
Thanks
Sarah

Sarah wrote:

> "~patches~" > wrote in message
> ...
>
>>Sarah wrote:
>>
>>
>>>"~patches~" > wrote in message
...
>>>
>>>
>>>>Pandora, here are some pics of the homemade jerky process.
>>>>
>>>>Early yesterday morning I picked up a round roast to experiment with. I
>>>>normally use sirloin tip for beef jerky. By mid morning the strips were
>>>>cut and marinating. Here's the pics.
>>>>
>>>>as the strips looked this morning - http://tinypic.com/fbm7wl.jpg
>>>>
>>>>dehydrator loaded & working - http://tinypic.com/fbmaev.jpg
>>>>
>>>>final product - I put 2 strips by themselves so you have a better ideas
>>>>what it looks like.
>>>>http://tinypic.com/fbmd94.jpg
>>>>
>>>>Note - this is not the entire batch on the plate as the dehydrator is
>>>>still going. It will be another hour or two before all the jerky is
>>>>finished.
>>>
>>>
>>>So what do you eat it with? or do you eat it on it's own? For a snack? Is
>>>there a simple way to make it without a dehydrator?
>>>You've got me interested now I've seem what it looks like!
>>>Sarah
>>
>>Sarah, we eat it as a snack. I generally keep a container of it in the
>>fridge or cupboard so we just grab a piece when we feel like a snack.
>>There really is no need to refrigerate it. The simplest dehydrator
>>consists of a wood frame with a piece of screening attached so if you
>>wanted to make one it is fairly easy. However, the easiest way to do
>>jerky without a dehydrator is to place cooling racks (the metal racks you
>>cool cakes on) onto a large cookie sheet to catch any drips then dry in
>>the oven at a very low heat - 150 F. I would suggest this method to see
>>if you like jerky before you invest in a dehydrator. If you watch the
>>sales you should be able to pick up one for about $30. Excalibur is the
>>top of the line costing a little over $200. Other things we enjoy
>>dehydrated include - apple slices for snacking & floating in hot apple
>>cider, banana chips for snacking, herbs, onions, zucchini, mushrooms.
>
>
> I'm going to do some research with the recipes and have a go at the jerky,

Recipes for jerky marinade can be simple or complex. The simplest is to
use commercial bbq sauce. I like using homemade using worcestershire
sauce, soy sauce, and spices. You can even buy pre-made jerky marinade
mixes. I saw them at Dunham's - a sporting store.
Here's a website to get you going
http://www.fabulousfoods.com/recipes/misc/jerky.html

> I'm sure it would be something we'd like!
> I'm learning all sorts of great food ideas here, especially the pumpkin pie
> and pumpkin cheesecake recipes!

Don't forget to roast those pumpkin seeds for another tasty treat!

> I'll try the oven method like you suggest before spending big bucks!
> Thanks
> Sarah
>
>

>>
>> Pandora I have this dehydrator and you can buy it in Europe. This site
>> also gives you ideas of what you can dehydrate
>>
>> http://www.excaliburdehydrator.com/gen1.htm
>>
>
> I'm drooling! This is the one I want to replace my current dehydrator
> with. I *need* the 9 tray model.
>> O

The square dehydrator is wonderful. Do get the model with the timer. I have
the 9 tray model and I love it. Makes about 4 1/2 lbs of jerky in about 4
1/2 hours. It can also be usecd to makes fruit rollups, yogurt, raise bread
dough, dry herbs, etc.
It is my understanding that the round models of dehydrators only have the
fan on the bottom and so the jerky does not dry evenly throughout the
machine. On the excalibur model, the fan is in the back in the middle of the
box and dries more uniformly.

"Sarah" > wrote in message
. uk...
>
> "~patches~" > wrote in message
> ...
> > Pandora, here are some pics of the homemade jerky process.
> >
> > Early yesterday morning I picked up a round roast to experiment with. I
> > normally use sirloin tip for beef jerky. By mid morning the strips were
> > cut and marinating. Here's the pics.
> >
> > as the strips looked this morning - http://tinypic.com/fbm7wl.jpg
> >
> > dehydrator loaded & working - http://tinypic.com/fbmaev.jpg
> >
> > final product - I put 2 strips by themselves so you have a better
ideas
> > what it looks like.
> > http://tinypic.com/fbmd94.jpg
> >
> > Note - this is not the entire batch on the plate as the dehydrator is
> > still going. It will be another hour or two before all the jerky is
> > finished.
>
> So what do you eat it with? or do you eat it on it's own? For a snack? Is
> there a simple way to make it without a dehydrator?
> You've got me interested now I've seem what it looks like!
> Sarah

Yup! I just did it myself for the first time and posted such,
Friday/Saturday - I put it onto wire racks, in the oven, set at around
60-70C, door propped open about 2", left it overnight, turned it at around
the 8 hour mark, it was ready and great after around 14 hours, although I
believe a lot of people leave it for around 24 hours, which is probably best
if the intention is to store it for any time.

We loved it! A half Kilo/~1lb of beef went into it, the resulting jerky
lasted not long at all - it was gone by Saturday night with only 2 of us
snacking on it. Damned stuff is just so moreish!

',;~}~


Shaun aRe

"Shaun aRe" > wrote

> snacking on it. Damned stuff is just so moreish!

Funny, is that like our expression, That tasted like more!

nancy

In article >,
"Shaun aRe" > wrote:

> "Sarah" > wrote in message
> . uk...
> >
> > "~patches~" > wrote in message
> > ...
> > > Pandora, here are some pics of the homemade jerky process.
> > >
> > > Early yesterday morning I picked up a round roast to experiment with. I
> > > normally use sirloin tip for beef jerky. By mid morning the strips were
> > > cut and marinating. Here's the pics.
> > >
> > > as the strips looked this morning - http://tinypic.com/fbm7wl.jpg
> > >
> > > dehydrator loaded & working - http://tinypic.com/fbmaev.jpg
> > >
> > > final product - I put 2 strips by themselves so you have a better
> ideas
> > > what it looks like.
> > > http://tinypic.com/fbmd94.jpg
> > >
> > > Note - this is not the entire batch on the plate as the dehydrator is
> > > still going. It will be another hour or two before all the jerky is
> > > finished.
> >
> > So what do you eat it with? or do you eat it on it's own? For a snack? Is
> > there a simple way to make it without a dehydrator?
> > You've got me interested now I've seem what it looks like!
> > Sarah
>
> Yup! I just did it myself for the first time and posted such,
> Friday/Saturday - I put it onto wire racks, in the oven, set at around
> 60-70C, door propped open about 2", left it overnight, turned it at around
> the 8 hour mark, it was ready and great after around 14 hours, although I
> believe a lot of people leave it for around 24 hours, which is probably best
> if the intention is to store it for any time.
>
> We loved it! A half Kilo/~1lb of beef went into it, the resulting jerky
> lasted not long at all - it was gone by Saturday night with only 2 of us
> snacking on it. Damned stuff is just so moreish!
>
> ',;~}~
>
>
> Shaun aRe
>
>

1 lb. is not a lot. ;-) I'd do at least 5 lbs. to make it worth the
electricity and marinade time. <G>

Hint tho', just get a flat bit of meat and cut it yourself this time
since the butcher is clueless. <lol> It's also hard as hell to cut meat
to 1/4" thick if it's raw and thawed.

Freeze it partially (or freeze and partially thaw) to where it's just
stiff enough to cut but not too hard to cut. It's a BREEZE to get really
thin cuts that way! I can cut it thinner than 1/4" inch when I do that.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "Shaun aRe" > wrote:

> 1 lb. is not a lot. ;-) I'd do at least 5 lbs. to make it worth the
> electricity and marinade time. <G>

Exactly - less money thrown away should I have made a mistake, but 5lb of
that meat would have cost me around 25 quid anyway!

> Hint tho', just get a flat bit of meat and cut it yourself this time
> since the butcher is clueless. <lol> It's also hard as hell to cut meat
> to 1/4" thick if it's raw and thawed.

He might have been, but the other 2 there are not! I did manage alright with
the cutting anyway really - had plenty of practice over the years, yaknow?

> Freeze it partially (or freeze and partially thaw) to where it's just
> stiff enough to cut but not too hard to cut. It's a BREEZE to get really
> thin cuts that way! I can cut it thinner than 1/4" inch when I do that.
>
> Cheers!

I was in a ruchs to get it in the marinade so I could get it drying soon as
poss or I'd have done that (seen you and many others mention it, ta!).

In article >,
"Shaun aRe" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > "Shaun aRe" > wrote:
>
> > 1 lb. is not a lot. ;-) I'd do at least 5 lbs. to make it worth the
> > electricity and marinade time. <G>
>
> Exactly - less money thrown away should I have made a mistake, but 5lb of
> that meat would have cost me around 25 quid anyway!
>
> > Hint tho', just get a flat bit of meat and cut it yourself this time
> > since the butcher is clueless. <lol> It's also hard as hell to cut meat
> > to 1/4" thick if it's raw and thawed.
>
> He might have been, but the other 2 there are not! I did manage alright with
> the cutting anyway really - had plenty of practice over the years, yaknow?
>
> > Freeze it partially (or freeze and partially thaw) to where it's just
> > stiff enough to cut but not too hard to cut. It's a BREEZE to get really
> > thin cuts that way! I can cut it thinner than 1/4" inch when I do that.
> >
> > Cheers!
>
> I was in a ruchs to get it in the marinade so I could get it drying soon as
> poss or I'd have done that (seen you and many others mention it, ta!).
>
>

Patience grasshopper... Patience. ;-)
It can be a virtue.

All good things are worth waiting for!

Hugs!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Shaun aRe wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
>
>>In article >,
>> "Shaun aRe" > wrote:
>
>
>>1 lb. is not a lot. ;-) I'd do at least 5 lbs. to make it worth the
>>electricity and marinade time. <G>
>
>
> Exactly - less money thrown away should I have made a mistake, but 5lb of
> that meat would have cost me around 25 quid anyway!

Shaun, I often like to experiment with a new dish or technique so I will
buy just enough to make one or two servings. That way if it ends up
being a disaster, I'm not out much. I did that for this batch of jerky
to try using round roast instead of my normal sirloin tip. I did the
same for the peameal bacon experiment using a $4 piece of pork
tenderloin instead of a larger pork loin. That way I would only be out
$4 and for the same price I found I liked the results. A nice chunk of
pork loin is now curing into peameal bacon in the fridge
>
>
>>Hint tho', just get a flat bit of meat and cut it yourself this time
>>since the butcher is clueless. <lol> It's also hard as hell to cut meat
>>to 1/4" thick if it's raw and thawed.
>
>
> He might have been, but the other 2 there are not! I did manage alright with
> the cutting anyway really - had plenty of practice over the years, yaknow?
>
>
>>Freeze it partially (or freeze and partially thaw) to where it's just
>>stiff enough to cut but not too hard to cut. It's a BREEZE to get really
>>thin cuts that way! I can cut it thinner than 1/4" inch when I do that.
>>
>>Cheers!
>
>
> I was in a ruchs to get it in the marinade so I could get it drying soon as
> poss or I'd have done that (seen you and many others mention it, ta!).
>
>
I have always had my butcher slice the meat for me and will continue to
do it that way. I found slicing it myself a bit tedious. It was a good
experiment in technique though as if the guys bring home venison, I will
have to slice it myself for jerky.

In article >,
~patches~ > wrote:

> Shaun aRe wrote:
>
> > "OmManiPadmeOmelet" > wrote in message
> > ...
> >
> >>In article >,
> >> "Shaun aRe" > wrote:
> >
> >
> >>1 lb. is not a lot. ;-) I'd do at least 5 lbs. to make it worth the
> >>electricity and marinade time. <G>
> >
> >
> > Exactly - less money thrown away should I have made a mistake, but 5lb of
> > that meat would have cost me around 25 quid anyway!
>
> Shaun, I often like to experiment with a new dish or technique so I will
> buy just enough to make one or two servings. That way if it ends up
> being a disaster, I'm not out much. I did that for this batch of jerky
> to try using round roast instead of my normal sirloin tip. I did the
> same for the peameal bacon experiment using a $4 piece of pork
> tenderloin instead of a larger pork loin. That way I would only be out
> $4 and for the same price I found I liked the results. A nice chunk of
> pork loin is now curing into peameal bacon in the fridge
> >
> >
> >>Hint tho', just get a flat bit of meat and cut it yourself this time
> >>since the butcher is clueless. <lol> It's also hard as hell to cut meat
> >>to 1/4" thick if it's raw and thawed.
> >
> >
> > He might have been, but the other 2 there are not! I did manage alright with
> > the cutting anyway really - had plenty of practice over the years, yaknow?
> >
> >
> >>Freeze it partially (or freeze and partially thaw) to where it's just
> >>stiff enough to cut but not too hard to cut. It's a BREEZE to get really
> >>thin cuts that way! I can cut it thinner than 1/4" inch when I do that.
> >>
> >>Cheers!
> >
> >
> > I was in a ruchs to get it in the marinade so I could get it drying soon as
> > poss or I'd have done that (seen you and many others mention it, ta!).
> >
> >
> I have always had my butcher slice the meat for me and will continue to
> do it that way. I found slicing it myself a bit tedious. It was a good
> experiment in technique though as if the guys bring home venison, I will
> have to slice it myself for jerky.

I've always found doing the slicing to be meditative... Repetetive tasks.

The Zen of cooking......... ;-D

Hmmmmm... That would make a good book!
The Zen of cooking. Tedious recipes, food for the soul.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "Shaun aRe" > wrote:
>
> > "OmManiPadmeOmelet" > wrote in message
> > ...
> > > In article >,
> > > "Shaun aRe" > wrote:
> >
> > > 1 lb. is not a lot. ;-) I'd do at least 5 lbs. to make it worth the
> > > electricity and marinade time. <G>
> >
> > Exactly - less money thrown away should I have made a mistake, but 5lb
of
> > that meat would have cost me around 25 quid anyway!
> >
> > > Hint tho', just get a flat bit of meat and cut it yourself this time
> > > since the butcher is clueless. <lol> It's also hard as hell to cut
meat
> > > to 1/4" thick if it's raw and thawed.
> >
> > He might have been, but the other 2 there are not! I did manage alright
with
> > the cutting anyway really - had plenty of practice over the years,
yaknow?
> >
> > > Freeze it partially (or freeze and partially thaw) to where it's just
> > > stiff enough to cut but not too hard to cut. It's a BREEZE to get
really
> > > thin cuts that way! I can cut it thinner than 1/4" inch when I do
that.
> > >
> > > Cheers!
> >
> > I was in a ruchs to get it in the marinade so I could get it drying soon
as
> > poss or I'd have done that (seen you and many others mention it, ta!).
> >
> >
>
> Patience grasshopper... Patience. ;-)
> It can be a virtue.
>
> All good things are worth waiting for!
>
> Hugs!

Aye, but in this case I got it done, and quickly, and it was fantastic.
Patience would have gotten me no better results and just have taken longer.
There's a certain joy in being child-like excited at new things yaknow,
heheheheh!

Cheers Kat ',;~}~



Shaun 'big kid' aRe

"~patches~" > wrote in message
...
> Shaun aRe wrote:
>
> > "OmManiPadmeOmelet" > wrote in message
> > ...
> >
> >>In article >,
> >> "Shaun aRe" > wrote:
> >
> >
> >>1 lb. is not a lot. ;-) I'd do at least 5 lbs. to make it worth the
> >>electricity and marinade time. <G>
> >
> >
> > Exactly - less money thrown away should I have made a mistake, but 5lb
of
> > that meat would have cost me around 25 quid anyway!
>
> Shaun, I often like to experiment with a new dish or technique so I will
> buy just enough to make one or two servings. That way if it ends up
> being a disaster, I'm not out much.

Exactly - makes good (economical) sense really.

> I did that for this batch of jerky
> to try using round roast instead of my normal sirloin tip. I did the
> same for the peameal bacon experiment using a $4 piece of pork
> tenderloin instead of a larger pork loin. That way I would only be out
> $4 and for the same price I found I liked the results. A nice chunk of
> pork loin is now curing into peameal bacon in the fridge

Would love to cure my own bacon! (Kath and I have talked about *when* this
will happen in our rilly excellent real as you like future dream life,
heheheh...)

Bet yours comes out delicious ',;~}~


> >>Hint tho', just get a flat bit of meat and cut it yourself this time
> >>since the butcher is clueless. <lol> It's also hard as hell to cut meat
> >>to 1/4" thick if it's raw and thawed.
> >
> >
> > He might have been, but the other 2 there are not! I did manage alright
with
> > the cutting anyway really - had plenty of practice over the years,
yaknow?
> >
> >
> >>Freeze it partially (or freeze and partially thaw) to where it's just
> >>stiff enough to cut but not too hard to cut. It's a BREEZE to get really
> >>thin cuts that way! I can cut it thinner than 1/4" inch when I do that.
> >>
> >>Cheers!
> >
> >
> > I was in a ruchs to get it in the marinade so I could get it drying soon
as
> > poss or I'd have done that (seen you and many others mention it, ta!).
> >
> >
> I have always had my butcher slice the meat for me and will continue to
> do it that way. I found slicing it myself a bit tedious. It was a good
> experiment in technique though as if the guys bring home venison, I will
> have to slice it myself for jerky.

Yep.

It would have been a helluvah lot easier for me to slice it actually, if I;d
just bought the round roast piece, heheheh...

Shaun aRe

Shaun aRe wrote:

> "~patches~" > wrote in message
> ...
>
>>Shaun aRe wrote:
>>
>>
>>>"OmManiPadmeOmelet" > wrote in message
...
>>>
>>>
>>>>In article >,
>>>>"Shaun aRe" > wrote:
>>>
>>>
>>>>1 lb. is not a lot. ;-) I'd do at least 5 lbs. to make it worth the
>>>>electricity and marinade time. <G>
>>>
>>>
>>>Exactly - less money thrown away should I have made a mistake, but 5lb
>
> of
>
>>>that meat would have cost me around 25 quid anyway!
>>
>>Shaun, I often like to experiment with a new dish or technique so I will
>>buy just enough to make one or two servings. That way if it ends up
>>being a disaster, I'm not out much.
>
>
> Exactly - makes good (economical) sense really.
>
>
>>I did that for this batch of jerky
>>to try using round roast instead of my normal sirloin tip. I did the
>>same for the peameal bacon experiment using a $4 piece of pork
>>tenderloin instead of a larger pork loin. That way I would only be out
>>$4 and for the same price I found I liked the results. A nice chunk of
>>pork loin is now curing into peameal bacon in the fridge
>
>
> Would love to cure my own bacon! (Kath and I have talked about *when* this
> will happen in our rilly excellent real as you like future dream life,
> heheheh...)
>
> Bet yours comes out delicious ',;~}~

Oh it is wonderful Shaun! We love peameal bacon and it seldom goes on
sale A package of 6 - 8 1/4" slices will cost about $6. We've paid
the price because we love the taste, it is low fat, and makes for a real
quick meal not only for breakfast. I bought 2.5 lb of pork loin for $7.
Along with 1 tbsp/lb tender quick curing salt, 1 tsp sugar/lb, and a
little corn meal and we will have a nice piece of peameal bacon
considerably cheaper than store prices. I was surprised at how easy it
is to cure meats! You just rub the curing salt into meat or in the case
of sausages add it to the meat mix then put it in the fridge for the
required number of days. You really should try it! Maybe you can get
Morton's Tender Quick or similar over there. This is a curing salt
blend likely found along with the other salts. You will have great fun
and save money too!

"~patches~" > wrote in message
...
> Shaun aRe wrote:
>
>> "~patches~" > wrote in message
>> ...
>>
>>>Shaun aRe wrote:
>>>
>>>
>>>>"OmManiPadmeOmelet" > wrote in message
...
>>>>
>>>>
>>>>>In article >,
>>>>>"Shaun aRe" > wrote:
>>>>
>>>>
>>>>>1 lb. is not a lot. ;-) I'd do at least 5 lbs. to make it worth the
>>>>>electricity and marinade time. <G>
>>>>
>>>>
>>>>Exactly - less money thrown away should I have made a mistake, but
>>>>5lb
>>
>> of
>>
>>>>that meat would have cost me around 25 quid anyway!
>>>
>>>Shaun, I often like to experiment with a new dish or technique so I
>>>will
>>>buy just enough to make one or two servings. That way if it ends up
>>>being a disaster, I'm not out much.
>>
>>
>> Exactly - makes good (economical) sense really.
>>
>>
>>>I did that for this batch of jerky
>>>to try using round roast instead of my normal sirloin tip. I did the
>>>same for the peameal bacon experiment using a $4 piece of pork
>>>tenderloin instead of a larger pork loin. That way I would only be
>>>out
>>>$4 and for the same price I found I liked the results. A nice chunk
>>>of
>>>pork loin is now curing into peameal bacon in the fridge
>>
>>
>> Would love to cure my own bacon! (Kath and I have talked about *when*
>> this
>> will happen in our rilly excellent real as you like future dream
>> life,
>> heheheh...)
>>
>> Bet yours comes out delicious ',;~}~
>
> Oh it is wonderful Shaun! We love peameal bacon and it seldom goes on
> sale A package of 6 - 8 1/4" slices will cost about $6. We've
> paid the price because we love the taste, it is low fat, and makes for
> a real quick meal not only for breakfast. I bought 2.5 lb of pork
> loin for $7. Along with 1 tbsp/lb tender quick curing salt, 1 tsp
> sugar/lb, and a little corn meal and we will have a nice piece of
> peameal bacon considerably cheaper than store prices. I was surprised
> at how easy it is to cure meats! You just rub the curing salt into
> meat or in the case of sausages add it to the meat mix then put it in
> the fridge for the required number of days. You really should try it!
> Maybe you can get Morton's Tender Quick or similar over there. This
> is a curing salt blend likely found along with the other salts. You
> will have great fun and save money too!

Shaun if you find any will you let me know please?

O

Ophelia wrote:

<snip>
>>the fridge for the required number of days. You really should try it!
>>Maybe you can get Morton's Tender Quick or similar over there. This
>>is a curing salt blend likely found along with the other salts. You
>>will have great fun and save money too!
>
>
> Shaun if you find any will you let me know please?

Ophelia, here is one link to buy online in case you can't find it.

http://www.mortonsalt.com/consumer/p...enderquick.htm

It would be nice if you could find a UK supplier to save on shipping
costs if you can't find it in the store. If not, look for prague powder
#1 or #2 depending on what you want to make. Here's a link to get you
started on curing.
http://66.148.61.35/cure.htm

"~patches~" > wrote in message
...
> Ophelia wrote:
>
> <snip>
>>>the fridge for the required number of days. You really should try
>>>it! Maybe you can get Morton's Tender Quick or similar over there.
>>>This is a curing salt blend likely found along with the other salts.
>>>You will have great fun and save money too!
>>
>>
>> Shaun if you find any will you let me know please?
>
> Ophelia, here is one link to buy online in case you can't find it.
>
> http://www.mortonsalt.com/consumer/p...enderquick.htm
>
> It would be nice if you could find a UK supplier to save on shipping
> costs if you can't find it in the store. If not, look for prague
> powder #1 or #2 depending on what you want to make. Here's a link to
> get you started on curing.
> http://66.148.61.35/cure.htm

Thank you patches)

In article >,
"Shaun aRe" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > "Shaun aRe" > wrote:
> >
> > > "OmManiPadmeOmelet" > wrote in message
> > > ...
> > > > In article >,
> > > > "Shaun aRe" > wrote:
> > >
> > > > 1 lb. is not a lot. ;-) I'd do at least 5 lbs. to make it worth the
> > > > electricity and marinade time. <G>
> > >
> > > Exactly - less money thrown away should I have made a mistake, but 5lb
> of
> > > that meat would have cost me around 25 quid anyway!
> > >
> > > > Hint tho', just get a flat bit of meat and cut it yourself this time
> > > > since the butcher is clueless. <lol> It's also hard as hell to cut
> meat
> > > > to 1/4" thick if it's raw and thawed.
> > >
> > > He might have been, but the other 2 there are not! I did manage alright
> with
> > > the cutting anyway really - had plenty of practice over the years,
> yaknow?
> > >
> > > > Freeze it partially (or freeze and partially thaw) to where it's just
> > > > stiff enough to cut but not too hard to cut. It's a BREEZE to get
> really
> > > > thin cuts that way! I can cut it thinner than 1/4" inch when I do
> that.
> > > >
> > > > Cheers!
> > >
> > > I was in a ruchs to get it in the marinade so I could get it drying soon
> as
> > > poss or I'd have done that (seen you and many others mention it, ta!).
> > >
> > >
> >
> > Patience grasshopper... Patience. ;-)
> > It can be a virtue.
> >
> > All good things are worth waiting for!
> >
> > Hugs!
>
> Aye, but in this case I got it done, and quickly, and it was fantastic.
> Patience would have gotten me no better results and just have taken longer.
> There's a certain joy in being child-like excited at new things yaknow,
> heheheheh!

I know. ;-)
And it's delightful to see.....

>
> Cheers Kat ',;~}~
>
>
>
> Shaun 'big kid' aRe
>
>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"~patches~" > wrote in message
...
> Shaun aRe wrote:

> > Would love to cure my own bacon! (Kath and I have talked about *when*
this
> > will happen in our rilly excellent real as you like future dream life,
> > heheheh...)
> >
> > Bet yours comes out delicious ',;~}~
>
> Oh it is wonderful Shaun! We love peameal bacon and it seldom goes on
> sale A package of 6 - 8 1/4" slices will cost about $6. We've paid
> the price because we love the taste, it is low fat, and makes for a real
> quick meal not only for breakfast. I bought 2.5 lb of pork loin for $7.
> Along with 1 tbsp/lb tender quick curing salt, 1 tsp sugar/lb, and a
> little corn meal and we will have a nice piece of peameal bacon
> considerably cheaper than store prices. I was surprised at how easy it
> is to cure meats! You just rub the curing salt into meat or in the case
> of sausages add it to the meat mix then put it in the fridge for the
> required number of days. You really should try it! Maybe you can get
> Morton's Tender Quick or similar over there. This is a curing salt
> blend likely found along with the other salts. You will have great fun
> and save money too!

Thanks - we shall have to look into this ourselves then!

Living right smack-bang in the middle of a rural farming area, we're
surrounded by 'meat-to-be', and can get good deals at farmer's markets I'm
sure.

Our local butcher is actually selling organic lamb, £40 for half a lamb (£70
for the whole one), *butchered* already, with cuts all packaged and
labelled.

We're gonna get one this w/e


I had to get the 2 barrels full of apples out the freezer last w/e ready to
make room for it!

The apples are currently on their way to being ~5 gallons of cider - should
be damned fine too, since some of the apples are off a local tree, that
gives the most highly scented, amazingly sweet, red and green eating apples
I ever came across, with most of the rest being made up of bitter/crab
apples that have a great aroma (and flavour too outside of the tannic
bitterness), with a few local cooking apples in there too. I great mix for
this kind of cider (we tasted the juice and it was wonderful!).



Shaun aRe - baconbaconbaconbaconcidercidercidercidercdier...

"Ophelia" > wrote in message
...
>
> "~patches~" > wrote
> > Maybe you can get Morton's Tender Quick or similar over there. This
> > is a curing salt blend likely found along with the other salts. You
> > will have great fun and save money too!
>
> Shaun if you find any will you let me know please?
>
> O

Sure Ophelia!

I'm bound to post to the group if/when we come to do this, so keep an eye
open ',;~}~




Shaun aRe

"Shaun aRe" > wrote in message
reenews.net...
>
> "Ophelia" > wrote in message
> ...
>>
>> "~patches~" > wrote
>> > Maybe you can get Morton's Tender Quick or similar over there.
>> > This
>> > is a curing salt blend likely found along with the other salts.
>> > You
>> > will have great fun and save money too!
>>
>> Shaun if you find any will you let me know please?
>>
>> O
>
> Sure Ophelia!
>
> I'm bound to post to the group if/when we come to do this, so keep an
> eye
> open ',;~}~

Will do, as will I, if I find any

O

"Ophelia" > wrote in message
. ..

> > Ophelia, here is one link to buy online in case you can't find it.
> >
> > http://www.mortonsalt.com/consumer/p...enderquick.htm
> >
> > It would be nice if you could find a UK supplier to save on shipping
> > costs if you can't find it in the store. If not, look for prague
> > powder #1 or #2 depending on what you want to make. Here's a link to
> > get you started on curing.
> > http://66.148.61.35/cure.htm
>
> Thank you patches)

And I thank you too! Saved the site ',;~}~



Shaun aRe

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "Shaun aRe" > wrote:

> > Aye, but in this case I got it done, and quickly, and it was fantastic.
> > Patience would have gotten me no better results and just have taken
longer.
> > There's a certain joy in being child-like excited at new things yaknow,
> > heheheheh!
>
> I know. ;-)
> And it's delightful to see.....

<Giggle!>

Makes Kath smile from ear to ear and laugh her head off quite often. She
thinks I'm utterly nuts in many ways and of course, she's quite right.

if the only thing standing between a person and joyous happiness, is an
overly inflexible sanity, then smash it to smithereens, I say.

',;~}~


Shaun aRe

"Shaun aRe" > wrote in message
reenews.net...
>
> "OmManiPadmeOmelet" > wrote in message
> ...
>> In article >,
>> "Shaun aRe" > wrote:
>
>> > Aye, but in this case I got it done, and quickly, and it was
>> > fantastic.
>> > Patience would have gotten me no better results and just have taken
> longer.
>> > There's a certain joy in being child-like excited at new things
>> > yaknow,
>> > heheheheh!
>>
>> I know. ;-)
>> And it's delightful to see.....
>
> <Giggle!>
>
> Makes Kath smile from ear to ear and laugh her head off quite often.
> She
> thinks I'm utterly nuts in many ways and of course, she's quite right.
>
> if the only thing standing between a person and joyous happiness, is
> an
> overly inflexible sanity, then smash it to smithereens, I say.

LOL you sound just like David and me) Imagine it this morning....
early morning... paper has arrived and we are giggling like lunatics at
something we deliberately misread on the front of the paper) Acually
that is our normal life) good eh?

In article ews.net>,
"Shaun aRe" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > "Shaun aRe" > wrote:
>
> > > Aye, but in this case I got it done, and quickly, and it was fantastic.
> > > Patience would have gotten me no better results and just have taken
> longer.
> > > There's a certain joy in being child-like excited at new things yaknow,
> > > heheheheh!
> >
> > I know. ;-)
> > And it's delightful to see.....
>
> <Giggle!>
>
> Makes Kath smile from ear to ear and laugh her head off quite often. She
> thinks I'm utterly nuts in many ways and of course, she's quite right.

But that makes life so much more fun!!!

>
> if the only thing standing between a person and joyous happiness, is an
> overly inflexible sanity, then smash it to smithereens, I say.

I agree! ;-D

>
> ',;~}~
>
>
> Shaun aRe
>
>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson