King Ding Dong

My evil stepmother used to make something called a “tuna melt”. Slice of bread, tuna, cheese and a tomato slice then bake or broil it. It was the grossest thing ever. 40 years later I am just starting to occasionally eat very cold tuna though I prefer the canned salmon. Still don’t like it but supposed to be good for you so I choke it down.

See, I knew you could do it.

Why do chicken and bacon need to be hot? I eat both cold frequently. Even ranch on occasion.

I think you could contact the park and ask them any question you want. Some possible methods include telephone, email and snail mail.

SIX Gold

Something less ambitious and cheaper would be a multilevel fun/tilt house. If designed right with easily switched out theming elements it could even be a second Haunt attraction within the same building.

Agreed but that is going to be a bean counter no go. To much wasted sauce and portion cups from people getting a sample of all six varieties.

I don’t encourage my kids to rough house but nothing I do will stop it. I can send them outside to do it and have some sanity or yell at them constantly.

You are misrepresenting what he said. All parks are doing well, those 4 are driving the business. (Growth).

I am going with the Ghost of Mean Streak is still ****ed off.

Not disputing this but how do know this? Something official for CF? I would be happy if they replaced it with a garden hose.

As long as Intamin doesn’t manufacture it, I am cool with that. *ducks*

The protection of Thor’s Hammer.

The other week I mentioned this to my wife. She was not amused.

Something to keep in mind. And he plans to focus on growth opportunities mostly at four of the company’s parks, Cedar Point, Carowinds near Charlotte, Knott’s Berry Farm, and California’s Great America near Santa Clara. “The chain has performed really well. All the parks have done well, but those four in particular have helped drive our business,” Mr. Zimmerman said. http://www.toledoblade.com/business/2018/05/06/Dealing-in-the-thrill-Cedar-Fair-CEO-excited-about-Point-s-future.html

Like maybe the PA system?

I have not watched to show except in some snippets and all the references my kids make to it. But I have been meaning to.

Seriously is Mr. Poopy Butthole any worse than Mr. Hankey, the Christmas Poo?

Namely chili.

Yep, I think you are getting old. Unless Beavis and Butthead, The Simpson’s and South Park got your panties in a bunch 25 years ago. Then it’s just you. It’s Rick and Morty. The fanbase is so large is can throw McDonald’s Corporate in a into a tizzy. My kids watch it and so do 97% of college students. Fine, I get off your darn lawn.

Good lord, BBQ sauce is the last thing brisket needs. That’s just sinful. Ribs sure, brisket, hell to the no! For food service situations where it sits out it needs to have some of its own fatty drippings drizzled over it. It needs to be sliced to order, the only way around that is to have the slices in a vat of juice and then it just starts falling apart unless one is very careful with it. Cant have a divider plate so the juice doesn’t soak your fries or slaw. I really hope our Chefs know better than this and the problem is the bean counters.

Good. Shorter lines for us idiots.

Brisket is a very tough piece of meat and must be sliced against the grain. If it it is shredded or sliced into long fibers the texture is really off and it just tastes really weird. It gets a little complicated with a full packer cut becuase towards the deckle (point) it splits into two muscles with the fibers running a different way. So you have to separate it and turn one section to getting he fibers running the same direction. An easy mistake if one is new to it.

You can take the deckle and make Burnt Ends by chopping it up and resmoking them but whatever that is, it is not burnt ends.

The color is way off, that looks to me like all bark (the outercrust) and shredded not chopped. Brisket is sliced not chopped anyway.