PRDATR

One of our customers has an exterior floor drain that is clogged. It is in a concrete parking area and the likelihood that it is filled with tree roots is very high so the length of the drain (unknown) may need to be sawcut and the piping replaced, backfilled and new concrete poured. This is a commercial site. I need a contractor who can quote the basic scope and if needed the full, replacement. Naturally this contractor must be fully licensed, bonded and insured. I would prefer to use a local contractor and am looking for any recommendations for one.

I found a company. Thanks for the replies.

I had 8.5's for many years and sold them off and got 10's. You wouldn't think it but they were harder to hold and keep steady then the 8'5. I find the 12 NL's are nice being the latest and the greatest, but. I still like the increased power of the 15's. Cannonball if you are in the East Valley we could maybe meet up and you can look through all three if that helps you to make a decision.

Water Melon Chicken. 16 ounces of beef bone broth, star anise, cloves, curry powder, ginger powder, 1/4 cup kosher salt, 1/3 cup brown sugar, dried hibiscus leaves, tumeric, black pepper. Bring to boil then let soak for 15 minutes to cool. Added eight chicken thighs and let soak for an hour. Wiped the inside of a 10qt Dutch Oven with canola oil. Put in some basmani rice and lentils and water. Then added the chicken and water melon. Into the oven at 350, covered, and will check in two hours.

You should be able to get a pair of 8.5X42 EL's for a reasonable price which are perfect for hand held glassing and keep the 15's for the long distance stuff.

Yes for Dove and I am pretty sure also for Sandhill Crane.

How much does it weigh as it sits now? Love the 243.

Price is per action? Are they T3 Actions? What brand rings and bases?

No easy feat. Congrats.

Did you buy those brats or make them?

Steve is such a great guy I'm sure he'll leave me a few pieces. LOL.

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It can be bitter if you use it fresh. Not a fan of it on beef, prefer it on lamb and will marinate chops with EVO for a few days then add thin slices of lemon for two more days. Great on the grill.

I'm sure.

I'd also take some and can come over tomorrow depending on when you are available. I'll use it in my smoker. Chris

Man I love tomales. I have only had a few that were good. In 2010 I was working at 22Ave and Peoria and a woman came past selling them. The masa was not gritty but ground real fine and seemed like it almost had more lard and maybe a teench of creme in it. Oh, and it actually had meat in it unlike the usual "Jewish" tomales where they just "passover" the meat and fillings. In my experience they usually just have an ounce or two tablespoons of meat and the people selling them are more interested in makeing money. Yeah, Yeah I know everybody's abuela make the best but that's not been my experiance.

Too Hot is not hemorrhoid friendly.

It's easy to add them.

https://www.silencercentral.com/wp-content/uploads/2020/02/BANISH30_instruction_manual-min.pdf

I've run a lot of factory and handloads through my Ohler 35P and velocities were never far off taking into adjustments for barrel length. In my experience, reloaders (and women) always expect "more".

https://www.azgfd.com/location/gmu-36c/

Thanks Stanley. So I had about a 2#'santelope roast that was part of a donation from Big Browns a few years ago, thanks Adam. the Elk was from the five point I killed last year thanks to Grant Hotmann and Tyler Sanchez. I grilled and peeled six chili's along with six tomatillos, a head of garlic and a vidalia onion that was cut in half. I use a simple seasoning after I cut off every bit of silver skin. Which took well over an hour since with the elk there was close to four-five pounds of meat. I'm really anal about getting it off and the resort to a fillet knife on the intermuscular ligaments. I use a 50/50 mix of cumin and chili powder and use some iodized seal salt after I cut up the meat at the rate of about 1/4tsp per pound and let it sit for 10 minutes or so before I add the seasoning. Then I mix it up and sprinkle it with all purpose flour and led it rest before I put it in the cast iron skillet, preheated with EVO. I then add in the diced peppers and onions. I let them cook on a medium heat (it they don't sizzle when you first put them in the heat is too low). Once it starts to get going, I let it cook until the bottom starts to brown and the blood starts to sweat out of the meat. Once that appears I stir it up and let it brown a bit more, maybe a minute. Then I put it in a BIG bowl, at least 6qts and start all over. This time it took about 40 minutes as I was also still grillin peppers. I also sprinkle in some menudo spice mix each time I put meat in the skillet to add some flavor. I like about 1/3 tsp. Once everything is in the pot, I use a 12-15 qt enameled pot that is for making steamed tomale's I let it simmer on low until the flavors come together. Usually about 4-5 hours. I also add a large bar of dark chocolate. If the chili's don't add enough flavor, I put some dried peppers in some hot water and then put them in a blender and puree them for a few minutes and add then slowly with the intent of adding a stronger flavor and that reddish color people associate with chilli. Like I said, I usually don't add beans. I used pinto beans since out of all the beans they have the most protein and are the cheapest. If you have a Bashas near you try the Anasazi Beans as they cook faster and have a nutty flavor. Food City sells Peruvian Beans which also cook fairly quick and have a very creamy/silky texture. If beans make you toot, add a 1/2 tsp of baking soda to a full tsp to the water when you soak/cook them and it will negate the affect for the most part. But it will flatten the taste so you will need to add in some salt to bring the flavor out.

Grill for me, then into a plastic bag for five minutes. I'll be doing some this morning to make chili that will cook most of the day. Antelope and elk. I usually never add beans but soaked some pintos overnight and just added them so some water to slowly heat up with salt, tumeric, ground garlic and black pepper.

What's the history behind these and how old are they?

My son wasn't much older when he started helping out on his grandpas cotton farm. He had some mild asthma so I bought one of those big orange floor fans at Home Depot to blow the smoke away when he started stick welding on the farm equipment 20 years ago.