Great collection. Excellent stuff.

Beautiful shot. Mr. Parks was very good.

Nice one. Thanks. Found this just now. Nice fan remembrance.

I also have The Incredibly Strange Creatures Who Stopped Living and Became Mixed-Up Zombies!!? (1964) on DVD. Carny zombies. It has a fun and informative commentary by director Ray Dennis Steckler. Plus a bonus commentary by Joe Bob Briggs. Great DVD.

I have the Astro-Zombies DVD. I went through a period a few years ago where I was trying to watch all of the "Worst Movies Ever Made" that I could find. This one certainly qualifies. A screenplay credit goes to Wayne Rogers. Yes, Trapper John himself. He was also a producer.

Non-Protip: When using a chimney charcoal starter in your bare feet, WATCH WHERE YOU STEP. Seriously, that shit hurts. A little white hot piece fell out of the bottom and I ground it into the ball of my foot.

*Correction* Sorry, man, that should be one cup of preserves. Two cups would be a shitload. I am making a glaze right now for wings with some peach preserves I had laying around and could tell my proportions were wrong when I started throwing things in the pot. Cooking a bunch of food for the game tomorrow so I…

I used to live across the street from George's but it's not what it used to be from what I hear. Haven't been over there in a while.

http://penandfork.com/travel-eats/po…

Whoa, whoa, whoa,...you might be on to something here. A World Champion chili cook who solves crimes on the side? Columburneko?

Listen to Orange Joe.

I sometimes get into a rut where I'm living on nothing but sandwiches, bagged salad, and cereal. What I started doing was cooking a big pot of something once a week in my Dutch oven and freezing most of it. After four or five weeks you have a nice variety of things to choose from.

I cook for people almost every Saturday during football season. I try not to troll for compliments but it is good for the cooking ego when someone tells you that something you made is good enough to be served in a restaurant. I've said it before but I think being a good cook comes down to experience and confidence. …

I wonder who may have pointed this out on Saturday?

In the book Lonesome Dove they encounter a grasshopper swarm and the industrious cook fried some up for a snack.

In 2011, smoke from a large marsh fire near New Orleans had people calling the fire department 60 miles away in Baton Rouge.

I use blackberry preserves out of a jar. It's been a while but it's something like: 2 cups blackberry preserves, 1/2 cup Asian chili sauce (or more), 1/2 cup whiskey, 1/2 cup cider vinegar. And sometimes I'll add a little Creole mustard and a shot of worcestershire for tang. Put all of that in a saucepan and simmer…

I do a Blackberry/Bourbon glaze with blackberry preserves, Evan Williams, sweet/hot Asian chili sauce, and cider vinegar. I also do a spicy Apricot/Rum glaze the same way that is good on chicken wings.

It's "Gone away" but I thought they were saying "Run away".

I like the terraced pits of Moray that may have been used as an agricultural laboratory.