United States The Tar Heel State (NC) Thread

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Crowded field for NC Lieutenant Governor on the Dem side & GOP side while the field for NC State Auditor takes shape.
Former state Sen. Ben Clark running for NC lieutenant governor; Chris Rey drops out

 

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Robinson and Stein Neck and Neck in NC Governor’s Race - John Locke Foundation

 

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@The Whispering Monk @Typhonis WRAL-TV reporting that Fort Bragg will officially become Fort Liberty.

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[Typhonis]

I am OK with this.

 

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I am OK with this.

Wondering if anyone on the NC Congressional delegation voted to supprr changing the name 🤔 ?

 

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@Typhonis @The Whispering Monk @gral @Stargazer @bullethead @Buba @stevep @Zyobot @TheRomanSlayer
Thoughts on the new controversy against NC Lieutenant Governor Mark Robinson (R) ?

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NC Board of Education asking for pause of passage of school bills according to the News & Observer.
https://www.newsobserver.com/opinion/article276397496.html

 

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Here's the 4-page letter from NC Board of Education Chairman Eric Davis expressing concerns with the proposals being put forward by the GOP-controlled NC General Assembly.
Perspective | State Board chair expresses concerns about legislation that would impact schools and communities

 

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@The Whispering Monk @Typhonis @Bear Ribs Have y'all ever tried this before ?

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[Bear Ribs]

@The Whispering Monk @Typhonis @Bear Ribs Have y'all ever tried this before ?

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It's not my preference for trout, I generally corn-encrust sunfish but trout is very bony and consequently very hard to fillet without wasting most of the fish. It needs to be sauteed in order to get the flesh to fall off the bones properly, a crust makes it stick together and becomes inedible.

 

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It's not my preference for trout, I generally corn-encrust sunfish but trout is very bony and consequently very hard to fillet without wasting most of the fish. It needs to be sauteed in order to get the flesh to fall off the bones properly, a crust makes it stick together and becomes inedible.

Translation: Trout doesn't have enough meat on it.

 

[Bear Ribs]

Translation: Trout doesn't have enough meat on it.

No, there's plenty of meat, it's just that in addition to the usual spine, fins, and ribs, trout have several rows of pin bones.

So while you can just glide a knife over the ribs of most fish and get a sizeable fillet, trout are notoriously hard to get a fillet off of without it being full of pin bones and thus inedible. Thus I disapprove of any recipe that relies on trout fillet instead of using other means to debone it first.