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Bone and marrow impart flavor that you cannot get from boneless.

Two-faced Traeger Spatchcock Chicken -- hickory rub on the left and chili lime rub on the right.

Holy fuck

Wow, Rangers make it interesting late. Sorry Dan but I'm guessing Dinny just howled with delight.

I think that at 30 you are a full grown nerd. Have a good one! Cheers

We got this chef's knife as a wedding present in 1991 and it just broke after 24 years of use I mailed it off to Wusthof for replacement. That's pretty good customer service.

Mjolnir Audio KGSSHV Mini meets your size requirements and kicks ass over any modern Stax amps.

Nice!

Count me in for not being able to care any less about the iWatch

Congrats to Dan and his Caps! Solid game. Sorry Tom.

Have a great one, Ryan! Cheers

I may have missed pics of other courses, but the one I recall was a great cheese plate after dessert just to round things out. [emoji6]

We thought of you and your multi-course shenanigans, Greg. You'd love Story.

Are there hotties in costumes like other 'Cons?

Nice Willett! Bourbon?

Not so much now, but when I was in London last week. Stretch treated me to one of the best meals I have had at Restaurant Story. We did the full Story tasting menu with drinks pairings. The pairings ranged from wine to beer to sake to cider, and were all gleefully presented by the sommelier. Apertifs of a beer for Stretch and a cocktail described as a clear, up version of a bloody mary. The vodka was infused with Worchestershire Sauce flavors, bitters and other mixes filled the tomato and spice roles. Very tasty, and Mike G would love them. The first two of four snacks that are not even on the menu. Fried cod skin with creme fraiche and juniper leaves, and Storeos that are cookies of squid ink paste and a fishy cream filling. Both tasty despite descriptions. Gifts from the Sea Bread and Drippings -- beef tallow candle and drippings for dipping with crusty break and veal tongue cubes. Onion, apple and Old Tom gin Scallops, cucumber and dill ash (the black cucumber balls are rolled in the ash) Off-menu brioche with butter/fois gras/truffle cake and some kind of veggie gelatin thing Heritage potato mash, asparagus and coal Herdwick's lamb three ways, sheep's yogurt and ramson. I started eating the lamb belly before taking the pic. Desserts were wild, with chocolate crumbles, frozen granitas with vegetable flavors, and creamy custards, including an oyster-flavored one. First up, was not on the menu and now I cannot recall what it was, other than delicious. Back on the menu, we have chocolate, oyster and lovage. The chocolates are crumbled and crunchy. The oyster is the white custardy dollop, and the lovage (leafy green) is a granita. Way tastier than you can imagine from that description. Lastly, we have almond and dill. Everything white is almond-flavored and everything green is dill-flavored. Sound horrid? Wrong again, it was amazing. Thanks again, Andrew. This was a treat and it was great catching up.

Go Hawks! That first one doesn't count!

Holy crap those crap-piles of food look craptastic! Seriously, what are they? Poutine kielbasa egg burgers? Irish nachos? Whatever they are I want them. Please fax

Thread of win! Gear, burgers, beer and whiskey -- what could possibly go wrong?!

Is that code?

At the ballgame with my dad

Waiting for Stretch to like the above.

Nope, Wayne skanked it up all by himself when riding in the way back years ago...

At least it wasn't a full-on soup kitchen.

Mikey would take that as a challenge!