Great, it needs to come with a warning to put the coffee down before reading!!!!!!

Ledger explains attack on 2nd ammendment:

https://www.oann.com/ledger/

Very good, effective use of stacking. It snowed outside the window but looks very springtime inside the frame. A very creative concept. TFS Cliff

Someone left a SUV parked on the right side of the frame about 1/2 way up. Just clone it out in PS.

All may not be lost, just look at what some people pay for worn out jeans?????

STORE ORIGINAL!! Otherwise I think it is a great shot. CLiff

#15 start over from scratch?

What happened? Ready to be flamed as this is sure to offend many, that is just the sorry state of our country at this time. If some one is looking to be offended, it is not too difficult to find something to be offended about.........

Great. I would love to see this in download. PLEASE GO BACK and select STORE ORIGINAL. tfs

Nice, it reminds me of "A Long Wet Road" I posted a couple years back also shot through the windshield and I was timing the wiper sweep. TFS

A thrifty mechanic always keeps a few parts for posterity????

The man with the most toyz, still dies!!!

Check out this on Amazon, affordable.
https://www.amazon.com/Anova-Culinary-Precision-Adjustment-Circulator/dp/B00UKPBXM4/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1527663393&sr=1-4&keywords=anova+sous+vide&dpID=31UZZLW1NJL&preST=_SY300_QL70_&dpSrc=srch


I will probably be ordering mine soon $120.00 is affordable.

A quick google search yielded the following result:



What Is Sous-Vide, Anyway?
Sous-vide cooking involves cooking food in sealed plastic bags immersed in hot water for long periods of time. Depending on the cut, type, and thickness of the meat or the type of food in question, cooking sous-vide for several hours is not out of the ordinary. The key is managing the temperature of the water so it stays hot enough to cook the food thoroughly and evenly, and long enough to kill any food-borne pathogens that may be in the bag along with the food. Cooking in sealed bags (usually vacuum sealed) at lower temperatures also results in juicier food, since there's no substantive transfer of moisture from the food in the way there is with a more moist cooking method like poaching or broiling, and the cooking temperatures don't get so high that the food starts to dry out.

Meat and fish are best suited to sous-vide cooking. You can cook vegetables, but because they usually require higher temperatures than cooking meat does, they can be a bit more difficult (although not impossible—more on this later.) Almost any type of meat takes well to to process, and since sous-vide doesn't significantly alter the texture, you can cook delicate fish that's sensitive to high temperatures or usually dry and difficult meats like turkey breasts and flank steak and end up with a flavorful, moist dinner.

Professional chefs use high-end, thousand-dollar immersion circulators that regulate the temperature of the water precisely within fractions of a degree for the duration of the cooking process, and are well insulated to lose as little heat as possible while cooking. Home cooks like you and me don't need that kind of gear to get started, though Hope this helps........... Cliff

Love It!!!!!