Re: [CnD] chicken thoughts

[Regina Marie via Cookinginthedark]

Too late for the debate. Jpwever, it might be arduous to do them on the grill. 
I like to take large pieces and broil them on low for about 25-30 minutes so 
skin is crisp. Then you can transfer them to another pan and bake them in the 
oven with your favorite sauce for about 15-20 minutes on low, about 300 DGS. 
Eliminates grease, crisps up the skin, and allow sauce to be at its optimum.

*smile*
Regina Marie
Phone: 916-877-4320
Email: reginamariemu...@gmail.com
Follow me: http://www.twitter.com/mamaraquel
Find Me: http://www.facebook.com/reginamarie
Listen Live: http://www.jandjfm.com



-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, September 26, 2016 1:11 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] chicken thoughts

Getting back on topic, I hope, by reminding that I'm looking for thoughts on
the original post.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Sugar via Cookinginthedark
Sent: Monday, September 26, 2016 2:10 PM
To: cookinginthedark@acbradio.org
Cc: Sugar
Subject: Re: [CnD] chicken thoughts

We have one of those restaurants here in Fresno. I love their honey mustard
sauce. They have contest on who can eat a dozen of their hottest sauces
dipped wings in just 3 minutes, it's crazy.

‘I had rather stand with God and be judged by the world, than to stand with
the world and be judged by God.’
-Truly Blessed, Sugar


-Original Message-
From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, September 26, 2016 9:37 AM
To: cookinginthedark@acbradio.org
Cc: juliette
Subject: Re: [CnD] chicken thoughts

Hey Charles,
Where I'm from, Minneapolis, you can purchase buffalo sauce (any degree of
hotness) from Buffalo Wild Wings. If interested, you might try this on a
thigh or two. We'll need all the help and hope we can get tonight to listen
to those debates!!

Juliette Silvers

- Original Message -
From: Charles Rivard via Cookinginthedark  
To: cooking in the dark list  
Date: 09/26/2016 6:19 am
Subject: [CnD] chicken thoughts

>
>
> I'm not sure what I am going to do with a 5 pound package of chicken
> thighs that have the bones and skin intact.  I do want the bone and skin
> to remain intact.  I'm considering to either bake them in the oven covered
> with either barbecue sauce or with Shake 'not Bake, but I want to add
> another taste and texture, just for fun.  I'm thinking of rubbing them
> very heavily with some lemon pepper seasoning and then grilling them on a
> George Formann grill before sticking them into the preheated oven.  These
> are very large thighs.  In the 5 pound package, I think there might be 10
> of them.  The grill has a temperature knob with no tactual temperature
> indications such as a click or detent that can be felt, although I do have
> a stick-on dot to locate settings of "low" and "medium".  Of course, "off"
> is all the way counter clockwise and "high" is all the way clockwise.  The
> question is this:  I will be grilling them in batches.  How long and at
> what temperature setting?  After all thighs have
  been grilled and cooled, the Shake 'not Bake or barbecue sauce will be
added, then the final cooking will be done.  The purposes that I want to do
this are to give a different taste and to hopefully eliminate some of the
greasiness.  Main reason is the taste experiment, though.  This should
result in a feast during donight's Presidential debate!!  Any thoughts are
appreciated.
>
> If you think you're finished, you! really! are! finished!!
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
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Re: [CnD] Bacon Hot Dogs:

[Jan via Cookinginthedark]

Charles, you're correct. You go according to the directions on the biscuit
dough. 

-Original Message-
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, September 24, 2016 9:01 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] Bacon Hot Dogs:

I seem to remember that you bake them according to the directions on the can
of biscuits.  When the biscuit dough is done, so is everything on the
insides.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Brenda Mueller via Cookinginthedark
Sent: Saturday, September 24, 2016 6:17 PM
To: [cookinginthedark@acbradio.org]
Cc: Brenda Mueller
Subject: [CnD] Bacon Hot Dogs:

Did someone say there were no recipes for Bacon Hot Dogs? Be ware; that is
only so far as that person knows.  Years ago back in the 70's in cooking
class we made what the teacher called bacon hot dogs.

First we took wieners and made a slit down the length of the wieners being
careful not to cut all the way through, but coming very close.

Next we took American cheese slices and broke them into slices that would
fit in those slits in the wieners.

after the cheese was in place, we took a slice of uncooked bacon for each
wiener and wrapped each with a slice of bacon.

After that we opened one of those containers of Hungry Jack Butter Milk
biscuits, the kind from the refrigerated section, separated the biscuits and
made them into strips for each wiener.  We wrapped the bacon cheese wieners
with a strip encasing the wieners completely.

Then we baked them in the oven.  The problem is I don't remember the exact
temperature or time.


If I try it any time soon, I'll try it at 375 for about 20 minutes to see 
what happens.  So recipes for bacon hot dogs certainly exist, because I 
remember working with this one all those years ago.  The cookbook we had in 
that class was Cooking Without Looking.  Too bad I don't have access to that

book to see if that recipe for that bacon hot dog came from there.

Now we have a first: a cooking mystery that I just posted on this forum.

Brenda Mueller



Sent from my iPhone
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Re: [CnD] Cooking in The Dark Shows

[Debbra Piening via Cookinginthedark]

I just did the same.  Maybe Stream users need to ask Humanware to add this one.

-Original Message-
From: Janet Brown via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, September 25, 2016 7:27 PM
To: cookinginthedark@acbradio.org
Cc: Janet Brown
Subject: Re: [CnD] Cooking in The Dark Shows

I recently downloaded it from i-Tunes and it is now in the podcasts app. 

Sent from my iPhone

> On Sep 25, 2016, at 12:49 PM, Naima Leigh via Cookinginthedark 
>  wrote:
> 
> That makes two of us, I can't stay up all night just to hear the shows.
> 
> When will he make pod cast for Itunes or another way for us to hear at our 
> own leadgure.
> 
> -Original Message-
> From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Sunday, September 25, 2016 3:39 PM
> To: cookinginthedark@acbradio.org
> Cc: Sandy
> Subject: [CnD] Cooking in The Dark Shows
> 
> Can someone tell me, please, when, on weekends, you can hear the cooking in 
> the dark shows? I found one at 3 a.m., central time, and slept through it!
> Sandy 
> 
> 
> Fear is just excitement in need of an attitude adjustment! 
> -Original Message-
> From: mitch--- via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, September 25, 2016 7:32 AM
> To: cookinginthedark@acbradio.org
> Cc: mi...@orbitelcom.com
> Subject: Re: [CnD] Off Topic: Bard:
> 
> Brenda,  Here is the BARD web site, the digital site for downloading books 
> and magazines from the Library of Congress:
> 
> https://nlsbard.loc.gov/index.html
> 
> -Original Message-
> From: Brenda Mueller via Cookinginthedark
> Sent: Sunday, September 25, 2016 2:08 AM
> To: [cookinginthedark@acbradio.org]
> Cc: Brenda Mueller
> Subject: Re: [CnD] Off Topic: Bard:
> 
> Yes, thank you; a couple people have mentioned that Bard site.  Maybe that 
> site specializes in cookbooks? I'll have to see.  I am assuming it's an org.
> 
> Then again it's called Bard, so in addition to cookbooks, maybe there are 
> novels and such.
> 
> Brenda Mueller
> 
> 
> Sent from my iPhone
> 
>> On Sep 25, 2016, at 4:09 AM, Gary Metzler via Cookinginthedark 
>>  wrote:
>> 
>> Hi Brenda,
>> 
>> The cooking without looking book is on the bard site.
>> 
>> -Original Message- From: Brenda Mueller via Cookinginthedark
>> Sent: Saturday, September 24, 2016 7:16 PM
>> To: [cookinginthedark@acbradio.org]
>> Cc: Brenda Mueller
>> Subject: [CnD] Bacon Hot Dogs:
>> 
>> Did someone say there were no recipes for Bacon Hot Dogs? Be ware; 
>> that is only so far as that person knows.  Years ago back in the 70's 
>> in cooking class we made what the teacher called bacon hot dogs.
>> 
>> First we took wieners and made a slit down the length of the wieners 
>> being careful not to cut all the way through, but coming very close.
>> 
>> Next we took American cheese slices and broke them into slices that 
>> would fit in those slits in the wieners.
>> 
>> after the cheese was in place, we took a slice of uncooked bacon for 
>> each wiener and wrapped each with a slice of bacon.
>> 
>> After that we opened one of those containers of Hungry Jack Butter 
>> Milk biscuits, the kind from the refrigerated section, separated the 
>> biscuits and made them into strips for each wiener.  We wrapped the 
>> bacon cheese wieners with a strip encasing the wieners completely.
>> 
>> Then we baked them in the oven.  The problem is I don't remember the 
>> exact temperature or time.
>> 
>> 
>> If I try it any time soon, I'll try it at 375 for about 20 minutes to 
>> see what happens.  So recipes for bacon hot dogs certainly exist, 
>> because I remember working with this one all those years ago.  The 
>> cookbook we had in that class was Cooking Without Looking.  Too bad I 
>> don't have access to that book to see if that recipe for that bacon 
>> hot
> dog came from there.
>> 
>> Now we have a first: a cooking mystery that I just posted on this forum.
>> 
>> Brenda Mueller
>> 
>> 
>> 
>> Sent from my iPhone
>> ___
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>> 
> 
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> 
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> 
> 

Re: [CnD] chicken thoughts

[Charles Rivard via Cookinginthedark]

Getting back on topic, I hope, by reminding that I'm looking for thoughts on
the original post.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Sugar via Cookinginthedark
Sent: Monday, September 26, 2016 2:10 PM
To: cookinginthedark@acbradio.org
Cc: Sugar
Subject: Re: [CnD] chicken thoughts

We have one of those restaurants here in Fresno. I love their honey mustard
sauce. They have contest on who can eat a dozen of their hottest sauces
dipped wings in just 3 minutes, it's crazy.

‘I had rather stand with God and be judged by the world, than to stand with
the world and be judged by God.’
-Truly Blessed, Sugar


-Original Message-
From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, September 26, 2016 9:37 AM
To: cookinginthedark@acbradio.org
Cc: juliette
Subject: Re: [CnD] chicken thoughts

Hey Charles,
Where I'm from, Minneapolis, you can purchase buffalo sauce (any degree of
hotness) from Buffalo Wild Wings. If interested, you might try this on a
thigh or two. We'll need all the help and hope we can get tonight to listen
to those debates!!

Juliette Silvers

- Original Message -
From: Charles Rivard via Cookinginthedark  
To: cooking in the dark list  
Date: 09/26/2016 6:19 am
Subject: [CnD] chicken thoughts




I'm not sure what I am going to do with a 5 pound package of chicken
thighs that have the bones and skin intact.  I do want the bone and skin
to remain intact.  I'm considering to either bake them in the oven covered
with either barbecue sauce or with Shake 'not Bake, but I want to add
another taste and texture, just for fun.  I'm thinking of rubbing them
very heavily with some lemon pepper seasoning and then grilling them on a
George Formann grill before sticking them into the preheated oven.  These
are very large thighs.  In the 5 pound package, I think there might be 10
of them.  The grill has a temperature knob with no tactual temperature
indications such as a click or detent that can be felt, although I do have
a stick-on dot to locate settings of "low" and "medium".  Of course, "off"
is all the way counter clockwise and "high" is all the way clockwise.  The
question is this:  I will be grilling them in batches.  How long and at
what temperature setting?  After all thighs have

 been grilled and cooled, the Shake 'not Bake or barbecue sauce will be
added, then the final cooking will be done.  The purposes that I want to do
this are to give a different taste and to hopefully eliminate some of the
greasiness.  Main reason is the taste experiment, though.  This should
result in a feast during donight's Presidential debate!!  Any thoughts are
appreciated.


If you think you're finished, you! really! are! finished!!
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Re: [CnD] Dale's beef tips

[Sugar via Cookinginthedark]

Here you go
Dale's Beef Tips

What Cooking Method Should I Use for the Cut I've Purchased?

For tender cuts, dry-heat methods such as grilling, pan-broiling, broiling, 
roasting and stir-frying are best. Moist heat, undercover cooking methods - 
braising, pot roasting, stewing - are better choices for less tender cuts.

Once you've selected a cooking method, follow these helpful tips for tender, 
juicy, flavorful beef dishes.

table with 3 columns and 9 rows

.
Do not overcrowd beef when cooking. Overcrowding prevents the browning of beef, 
which caramelizes the proteins to create intense flavors and aromas found in 
many of your favorite beef dishes (commonly known as the Maillard Reaction).

.
High heat can overcook or char the outside of beef cuts while the interior 
remains underdone.
For tender beef, cooked to the desired doneness, use medium-high heat for 
stir-frying, medium heat with all other dry-heat cooking methods and low heat 
for moist-heat cooking methods.

.
Turn steaks and roasts with tongs, not with a fork. A fork pierces the beef, 
allowing flavorful juices to be lost.

.
Turn ground beef patties with a spatula. Do not press patties. Pressing causes 
the loss of flavorful juices and results in a dry burger.

.
Cooking times for gas and electric ranges are comparable. However, since 
individual ranges perform differently, it's important for you to become 
familiar with your own range and adjust cooking times as necessary.

.
Charring meat, poultry or fish is not
recommended. Grill over medium to medium-low coals. Never grill while the coals 
are still flaming; wait until the flames subside and the coals are covered with 
gray ash.

If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care.
Marvin J. Ashton
-Sugar


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Re: [CnD] chicken thoughts

[Sugar via Cookinginthedark]

We have one of those restaurants here in Fresno. I love their honey mustard 
sauce. They have contest on who can eat a dozen of their hottest sauces dipped 
wings in just 3 minutes, it's crazy.

‘I had rather stand with God and be judged by the world, than to stand with the 
world and be judged by God.’
-Truly Blessed, Sugar


-Original Message-
From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, September 26, 2016 9:37 AM
To: cookinginthedark@acbradio.org
Cc: juliette
Subject: Re: [CnD] chicken thoughts

Hey Charles,
Where I'm from, Minneapolis, you can purchase buffalo sauce (any degree of 
hotness) from Buffalo Wild Wings. If interested, you might try this on a thigh 
or two. We'll need all the help and hope we can get tonight to listen to those 
debates!!

Juliette Silvers

- Original Message -
From: Charles Rivard via Cookinginthedark  
To: cooking in the dark list  
Date: 09/26/2016 6:19 am
Subject: [CnD] chicken thoughts

>
>
> I'm not sure what I am going to do with a 5 pound package of chicken thighs 
> that have the bones and skin intact.  I do want the bone and skin to remain 
> intact.  I'm considering to either bake them in the oven covered with either 
> barbecue sauce or with Shake 'not Bake, but I want to add another taste and 
> texture, just for fun.  I'm thinking of rubbing them very heavily with some 
> lemon pepper seasoning and then grilling them on a George Formann grill 
> before sticking them into the preheated oven.  These are very large thighs.  
> In the 5 pound package, I think there might be 10 of them.  The grill has a 
> temperature knob with no tactual temperature indications such as a click or 
> detent that can be felt, although I do have a stick-on dot to locate settings 
> of "low" and "medium".  Of course, "off" is all the way counter clockwise and 
> "high" is all the way clockwise.  The question is this:  I will be grilling 
> them in batches.  How long and at what temperature setting?  After all thighs 
> have
  been grilled and cooled, the Shake 'not Bake or barbecue sauce will be added, 
then the final cooking will be done.  The purposes that I want to do this are 
to give a different taste and to hopefully eliminate some of the greasiness.  
Main reason is the taste experiment, though.  This should result in a feast 
during donight's Presidential debate!!  Any thoughts are appreciated.
>
> If you think you're finished, you! really! are! finished!!
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
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Re: [CnD] chicken thoughts

[Charles Rivard via Cookinginthedark]

I've already been thinking about that very thing.  I can make some thigh 
sauce by combininb about a quarter teaspoon of Spontaneous Combustion with a 
cup of barbecue sauce.  I would need at least two batches of this mixture 
for the 5 pounds of chicken.  This hot sauce can be gotten from


www.thehotsaucestore.com

which is screen reader friendly.  It is extremely hot, and this is the 
opinion of someone who really likes hot stuff, namely me.  When it comes to 
Spontaneous Combustion, a little goes a long, long way!





If you think you're finished, you! really! are! finished!!
-Original Message- 
From: juliette via Cookinginthedark

Sent: Monday, September 26, 2016 11:36 AM
To: cookinginthedark@acbradio.org
Cc: juliette
Subject: Re: [CnD] chicken thoughts

Hey Charles,
Where I'm from, Minneapolis, you can purchase buffalo sauce (any degree of 
hotness) from Buffalo Wild Wings. If interested, you might try this on a 
thigh or two. We'll need all the help and hope we can get tonight to listen 
to those debates!!


Juliette Silvers

- Original Message -
From: Charles Rivard via Cookinginthedark  
To: cooking in the dark list  
Date: 09/26/2016 6:19 am
Subject: [CnD] chicken thoughts




I'm not sure what I am going to do with a 5 pound package of chicken 
thighs that have the bones and skin intact.  I do want the bone and skin 
to remain intact.  I'm considering to either bake them in the oven covered 
with either barbecue sauce or with Shake 'not Bake, but I want to add 
another taste and texture, just for fun.  I'm thinking of rubbing them 
very heavily with some lemon pepper seasoning and then grilling them on a 
George Formann grill before sticking them into the preheated oven.  These 
are very large thighs.  In the 5 pound package, I think there might be 10 
of them.  The grill has a temperature knob with no tactual temperature 
indications such as a click or detent that can be felt, although I do have 
a stick-on dot to locate settings of "low" and "medium".  Of course, "off" 
is all the way counter clockwise and "high" is all the way clockwise.  The 
question is this:  I will be grilling them in batches.  How long and at 
what temperature setting?  After all thighs have
 been grilled and cooled, the Shake 'not Bake or barbecue sauce will be 
added, then the final cooking will be done.  The purposes that I want to do 
this are to give a different taste and to hopefully eliminate some of the 
greasiness.  Main reason is the taste experiment, though.  This should 
result in a feast during donight's Presidential debate!!  Any thoughts are 
appreciated.


If you think you're finished, you! really! are! finished!!
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Re: [CnD] chicken thoughts

[juliette via Cookinginthedark]

Hey Charles,
Where I'm from, Minneapolis, you can purchase buffalo sauce (any degree of 
hotness) from Buffalo Wild Wings. If interested, you might try this on a thigh 
or two. We'll need all the help and hope we can get tonight to listen to those 
debates!!

Juliette Silvers

- Original Message -
From: Charles Rivard via Cookinginthedark  
To: cooking in the dark list  
Date: 09/26/2016 6:19 am
Subject: [CnD] chicken thoughts

>
>
> I'm not sure what I am going to do with a 5 pound package of chicken thighs 
> that have the bones and skin intact.  I do want the bone and skin to remain 
> intact.  I'm considering to either bake them in the oven covered with either 
> barbecue sauce or with Shake 'not Bake, but I want to add another taste and 
> texture, just for fun.  I'm thinking of rubbing them very heavily with some 
> lemon pepper seasoning and then grilling them on a George Formann grill 
> before sticking them into the preheated oven.  These are very large thighs.  
> In the 5 pound package, I think there might be 10 of them.  The grill has a 
> temperature knob with no tactual temperature indications such as a click or 
> detent that can be felt, although I do have a stick-on dot to locate settings 
> of "low" and "medium".  Of course, "off" is all the way counter clockwise and 
> "high" is all the way clockwise.  The question is this:  I will be grilling 
> them in batches.  How long and at what temperature setting?  After all thighs 
> have
  been grilled and cooled, the Shake 'not Bake or barbecue sauce will be added, 
then the final cooking will be done.  The purposes that I want to do this are 
to give a different taste and to hopefully eliminate some of the greasiness.  
Main reason is the taste experiment, though.  This should result in a feast 
during donight's Presidential debate!!  Any thoughts are appreciated.
>
> If you think you're finished, you! really! are! finished!!
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
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[CnD] Dale's beef tips

[GARY WILLIAMS via Cookinginthedark]

Hi,
I saw something about Dale's beef tips, but somehow missed the recipe. Could 
someone post it again?
Thanks.
Nancy Williams

Sent from my iPhone
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[CnD] Dale's Beef Tips

[Sugar via Cookinginthedark]

Dale's Beef Tips

What Cooking Method Should I Use for the Cut I've Purchased?

For tender cuts, dry-heat methods such as
grilling, pan-broiling, broiling, roasting and
stir-frying are best. Moist heat, undercover cooking methods -
braising, pot roasting, stewing - are better choices for less tender cuts.

Once you've selected a cooking method, follow
these helpful tips for tender, juicy, flavorful beef dishes.

table with 3 columns and 9 rows

.
Do not overcrowd beef when cooking. Overcrowding
prevents the browning of beef, which caramelizes
the proteins to create intense flavors and aromas found
in many of your favorite beef dishes (commonly known as the Maillard
Reaction).

.
High heat can overcook or char the outside of
beef cuts while the interior remains underdone.
For tender beef, cooked to the desired doneness, use medium-high
heat for stir-frying, medium heat with all other
dry-heat cooking methods and low heat for moist-heat cooking methods.

.
Turn steaks and roasts with tongs, not with a
fork. A fork pierces the beef, allowing flavorful juices to be lost.

.
Turn ground beef patties with a spatula. Do not
press patties. Pressing causes the loss of
flavorful juices and results in a dry burger.

.
Cooking times for gas and electric ranges are
comparable. However, since individual ranges
perform differently, it's important for you to become familiar
with your own range and adjust cooking times as necessary.

.
Charring meat, poultry or fish is not
recommended. Grill over medium to medium-low
coals. Never grill while the coals are still flaming; wait until the
flames subside and the coals are covered with gray ash.

If we could look into each other's hearts and understand the unique
challenges each of us faces, I think we would treat each other much more
gently, with more love, patience, tolerance, and care.
Marvin J. Ashton
-Sugar




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[CnD] chicken thoughts

[Charles Rivard via Cookinginthedark]

I’m not sure what I am going to do with a 5 pound package of chicken thighs 
that have the bones and skin intact.  I do want the bone and skin to remain 
intact.  I’m considering to either bake them in the oven covered with either 
barbecue sauce or with Shake ‘n Bake, but I want to add another taste and 
texture, just for fun.  I’m thinking of rubbing them very heavily with some 
lemon pepper seasoning and then grilling them on a George Formann grill before 
sticking them into the preheated oven.  These are very large thighs.  In the 5 
pound package, I think there might be 10 of them.  The grill has a temperature 
knob with no tactual temperature indications such as a click or detent that can 
be felt, although I do have a stick-on dot to locate settings of “low” and 
“medium”.  Of course, “off” is all the way counter clockwise and “high” is all 
the way clockwise.  The question is this:  I will be grilling them in batches.  
How long and at what temperature setting?  After all thighs have been grilled 
and cooled, the Shake ‘n Bake or barbecue sauce will be added, then the final 
cooking will be done.  The purposes that I want to do this are to give a 
different taste and to hopefully eliminate some of the greasiness.  Main reason 
is the taste experiment, though.  This should result in a feast during 
donight’s Presidential debate!!  Any thoughts are appreciated.

If you think you're finished, you! really! are! finished!!
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