RE: Missouri campers post here
Hello everybody, We are from ST Joseph just north of KC. Came across this thread after lurking around this forum for the last couple of years and since have finally joined. We just upgraded to our first 5er a couple weeks ago and have yet to take our maiden voyage, which is planned next weekend. We camp all around NW Missouri. I agree the state parks have really spoiled us compared to others. Big Lake, Lewis and Clark, Wallace, and Watkins Mills we frequent quite often. We also have come to love Mozingo Lake in Maryville, MO. Beautiful lake and a great campground. We have yet to make it to the bigger lakes camping but hopefully that will be in our near future.
Welcome to this site!!
I agree our state parks are top notch, with the exception of one park. St. Francois State Park which is south of St. Louis has some staff members that could use some training in the proper methods of dealing with the public. I have seen camp hosts and staff members who were very rude at times in dealing with the public. I visit parks all over the southern part of the state, and this is the only one where I have encountered this. I have since decided not to visit this park anymore and not to spend any money there. I also share my experiences with others so they can be prepared for the gruff attitude at that park, and can even go elsewhere to avoid it like I do.
Otherwise, all other Missouri State Parks I have visited have been friendly and very pleasant to visit.
surveyorjp-
While I agree 100% of voting with your dollars, and not spending dollars at places that make you feel like they are doing you a favor, I hope you will go one more step in this.
I encourage you to write, not email, and send by USPS a letter of complaint to:
The Director of Missouri State Parks
Doug Eiken
1659 East Elm Street
Jefferson City, MO
65101-4176
573-751-9392
and send a copy of the letter to:
Missouri State Parks District Offices
Southern Missouri Historic
Delecia Huitt
2901 Highway 61
Festus, MO
63028-4221
636-931-5200
In your letter, be as specific as possible, dates, times, people's names and titles, etc. Even if it is somewhat dated information, like last years camping season, this needs to be reported.
And I can assure you, something will be done. The Missouri Department of Natural Resources, which runs the state park system, does not put up with rude, inconsiderate or hostile employees. Period.
I encourage you to follow up on this to the ears of the people who can bring about effective change.
Disclaimer: Neither I, nor any of my family, immediate or extended, are employee's of Missouri DNR.
RE: Missouri campers post here
I have to agree with these posts about the Table Rock State Park. Compared to the rest of the state parks in Missouri, this one is on par with a Wal-Mart parking lot. Not the Conservations best efforts.
RE: what's wrong with this ad?
My guess is is that it is an article/picture tags mix-up in the html code. I think you are reading about one camper, but seeing the pictures of a different camper. A all to frequent event in the on-line world.
Rick
RE: How Much Booze In Your Eggnog?
Grandma Sarah's Egg Nog
Take one pound sugar and pour over same:
1 pint whiskey
1/2 pint rum
1/4 pint brandy
Let stand for 3 hours.
Take yolks of 9 eggs and beat well. Stir the liquor into yolks slowly.
Add 2 quarts vanilla ice cream and mix well.
Enjoy;)
Grandma Sarah always has a happy Christmas, I see! :)
RE: BAL Levelers
Well,you all convinced me.I just ordered one from amazon for $64.96 total including shipping.sj
Amazon...
It is not just for books anymore! ;)
RE: How Much Booze In Your Eggnog?
Man, those guys have it all wrong in SO many ways (in particular, their choice of alcohol). Here's my recipe (compliments of the folks at Maker's Mark) which has become a staple at every Winter event and has since been dubbed "Adult Milkshake" (complete with a song and dance parody of Kelis' "Milkshake").
The best thing about them (beyond the bourbon and great taste) is that since there's SO MUCH protein, you're not hungover in the morning
Ingredients:
1.75 liter Maker's Mark
1 quart milk
1 quart heavy cream
2 dozen eggs
1 1/2 cups sugar
Nutmeg for garnish
Separate eggs and beat yolks until creamy.
Whip sugar into yolks.
Beat whites until they stand in peaks.
Beat yolks and Maker's Mark together, add whites. Beat cream and add the milk to the cream.
Add cream and milk to mixture.
Add nutmeg to taste and garnish each cup with nutmeg.
Makes 2 1/2 gallons...:B
Looks like an interesting recipe, but it makes 2 1/2 gallons!? Really? It would take me forever to consume that much eggnog around here (small family unit).
RE: BAL Levelers
Heres one
bud121156-
Thanks! Okay, pictures and video, now I just need to talk to them at the winter shows before starting out this spring.
Rick
RE: BAL Levelers
Rick
... and here are a couple pictures.
You asked about its benefits.
You can adjust the height in very small increments and achieve perfect leveling versus the thickness of wooden boards or Lynx blocksLeveling maybe faster because you don't have to lay out boards/blocks and back up or drive over them. However, if you are not using a drill and have to raise the tire up a significant height with the wrench you will lose the speed advantageIt secures the tire and reduces PUP bounce.
Disadvantages:
They are expensive compared to free scrap boardsYou have to keep the screw cleaned and greasedThey only work with single axle PUP'sEarlier models had weak wields but this has been corrected.
He Ruide-
Thanks for the link. I like the way you use the foam to cover the threaded rod.
Rick
RE: BAL Levelers
How do you like them and do they work as advertised?
I would like to go a step farther with this question: is there a photo series, or video series, slideshow, powerpoint, etc that show how you are suppose to use these and their benefits?
Thanks.
RE: LED replacement stop light assemblies
why bother?
bumpy
Valid question. In a word, safety. The LED lights are able to be seen farther, in foggy conditions, in smoke and other environmental conditions that typically dim out the conventional bulbs. The advancement in automotive lighting in recent years is phenomenal. It would all be about safety.
RE: LED replacement stop light assemblies
I am thinking of doing the same thing with our Fleetwood Mesa. I would include the side marker lights as well. Been inspired by CKPOPUP and his mods.
RE: Bread recipe advice
My grandmother used LARD in place of oil or butter, and she had moist loaves. As lard isn't always readily available, I've only tried it 2-3 times, but got excellent results. If I remember correctly, you use slightly less lard than you would butter/oil.
I have also added wheat gluten to my dough, and have had excellent 'tender' results. (Loaves seemed to rise better, and weren't so doughy).
Oh my! I think my health conscious daughter and RN wife would shoot me if I used lard in my bread. I don't think I could even sneak it into the house, I think there are silent alarms hidden around that would go off!
RE: Bread recipe advice
Thanks everyone who made suggestions.
I am going to try the buttermilk this next time as a substitution for the milk and see what that does.
Will post back what happens.
RE: your one favorite christmas cookie
Butter cookies! Rich, golden, light flaky butter cookies. Only made a Christmas, and the recipe is well guarded. My own mother will not give it to me. She says I can have it when she is gone.
RE: Bread recipe advice
Sure- here is the full thing.
This recipe is for a KitchenAid stand mixer.
½ cup Milk, low-fat
3 tablespoons Sugar
2 teaspoons Salt
3 tablespoons Butter
2 cakes Yeast
1 ½ cups Water, 105 to 115 degrees F
5 - 6 cups Flour, All-purpose (While the instructions do not call for it, I sift the flour after I measured it out)
Preheat oven to 400 degrees.
Heat mixer mixing bowl by filling with hot tap water and setting aside.
Prep large mixing bowl by greasing inside with either spray or shortening. Set aside to receive dough.
Prep 2 standard loaf pans by greasing the insides with either spray or shortening. Set aside.
Place milk, sugar, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
Measure water in measuring cup and heat in microwave to temperature. Use food thermometer to check temp. Add yeast to water and mix until completely dissolved. Empty mixing bowl of tap water, then add yeast water, milk mixture and 4 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix for about 1 minute.
Continuing at Speed 2, add remaining flour, 1/2 cup at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes mixing time. Kneed on Speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
Take prepared mixing bowl and place dough ball into it. Now turn the ball over to bring the greased surface to the top. Cover. Let rise in warm place (about 80 degrees), free from draft, about 1 hour, or until doubled in bulk.
Punch dough down and divide into two balls. On floured surface, roll into a rectangle, approximately 9 x 14 inches. Starting at a short end, roll the dough tightly. Pinch to seal the seam.
Pinch the ends and turn them under. Place the dough, seam side down, into prepared loaf pans.
Cover. Let rise in warm place (about 80 degrees), free from draft, about 1 hours, or until doubled in bulk.
Bake at 400 degrees until golden brown, about 30 minutes.
Remove from pans immediately and cool on wire racks.
Categories:
Baked Goods, Breads, Grains
Keywords:
Bread, yeast
Bread recipe advice
Hello-
I have a bread recipe that makes a pretty good loaf of white bread, but I was wanting to try and get the bread a bit more dense, and just a bit more moist. The recipe calls for 1/2 cup low-fat milk. I am thinking about substituting half&half for the milk.
Will that get me a desirable result?
Thanks to all the more experienced cooks of the kitchens.
RE: Ol'blue website
It looks like she gave up her domain. Even the cached information from Google is busted up (broken images, etc.) and that usually means they (owner) did not renew their registration.
I too have been looking for her cookbook.
RE: Holiday Dinner Bloopers........
These stories were great! Most made me laugh out loud to cause the wife to come in asking "Just what is so funny...?"
I love the mental image of the erupting volcano.
RE: Spice Holder or Rack
After looking at several available racks at web sites (amazon.com was one of those) I have decided that one of those Plano tackle boxes like paramedic's carry, or that really neat tool box the repair man had in Toy Story when he came to fix up Woody to make Woody new again is what I need! Remember how that thing just kept opening up and had all kinds of compartments in it!
I believe what I would like does not exist. Something to hold all the spices, as well as the little bottles of extracts we have, in one place, out of site so it does not clutter, but available when needed. Looking at some of the under-the-upper-cabinet drop downs have a great idea, but most are rated as plastic junk. A nice well built wooden unit does not exist.
I even checked out Martha Stewart's site and she much not use many spices, as she had an 8 and 12 bottle one. Yeah, right. Try 48 to 60 needed when you add the extracts.
I continue my search...
