Care To Share How You Got Your Handle?
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I work for a large School District as a Building mechanic/Locksmith. I started out 8 years ago working on Boilers, Hvac/refrigeration, Pool Mechanic, Indoor air quality specialist and all other duties as assigned (I hate that last paragraph of my contract). About 3 years ago Another department laid off the Locksmith and the maintenance department took over all aspects of the locksmithing portion. Well, The boss knew I had certifications in Locksmithing and now I have my own office and am in charge of all keys and locks. I still work about 20% on the old boilers and HVAC but all my work associates started calling me "The Keymaster" . I have found that it serves well as a Forum name also. Thanks for reading!!
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Forty some odd years ago, after excessive`beer and Mexican food, we were paddling around in the apartment complex swimming pool, trying to avoid excessive mosquitoes. We had tried another "hole in the wall" restaurant, and the beans weren't very good. I was paddling around, leaving a trail of bubbles, laughing, which in our drunken state led people to nickname me "Stinky the Duck." Various versions have stuck. I use "el Ducko" on forums (fora?) because most people don't understand Spanish (or Latin). The true nickname has evolved to "el Patito," the little duck. (Mexicans use the diminutive form a lot.)
I'm on here in a quest for more perfect chorizo. The Mexican style is (1) way too greasy and (2) has far too much organ and glandular meat. (So, is that why it's so dang tasty?) Just like cooking beans (low and slow, plus using epazote), there are secrets to Spanish-style chorizo (proper ingredients, fermenting...). I'm tired of air freighting the stuff from friends in Venezuela. I just bought the "Fermenting..." book. Maybe that'll help. ...that, plus you good people elsewhere on this forum.
I'm on here in a quest for more perfect chorizo. The Mexican style is (1) way too greasy and (2) has far too much organ and glandular meat. (So, is that why it's so dang tasty?) Just like cooking beans (low and slow, plus using epazote), there are secrets to Spanish-style chorizo (proper ingredients, fermenting...). I'm tired of air freighting the stuff from friends in Venezuela. I just bought the "Fermenting..." book. Maybe that'll help. ...that, plus you good people elsewhere on this forum.
Quite simple actually. I'm a younger guy, so if you're a little older you may not have ever heard of a kid's cartoon called "Timmy the Tooth."
Well I've never even watched the show, but one day in High School, a friend started calling me "Timmy the Tooth." (my name's Tim). Somehow it stuck and eventually everyone shortened it to Tooth. Pretty much the only nickname I've ever had other than "Pudge." ( I was a catcher when I played baseball until I was 14, my favorite team is the White Sox and my favorite player was Carlton Fisk, also nicknamed "Pudge" My friend's dad nicknamed me that and it suck for awhile!)
Well I've never even watched the show, but one day in High School, a friend started calling me "Timmy the Tooth." (my name's Tim). Somehow it stuck and eventually everyone shortened it to Tooth. Pretty much the only nickname I've ever had other than "Pudge." ( I was a catcher when I played baseball until I was 14, my favorite team is the White Sox and my favorite player was Carlton Fisk, also nicknamed "Pudge" My friend's dad nicknamed me that and it suck for awhile!)
I thought that was "Hey Y'all, somebody hold my beer and watch this".ssorllih wrote:The last words of most rednecks is " hey yall ! watch ths"!
Anyhoo-about my handle- Up until about 7 years ago, Ma Dutch-she's my bride of 34 years and meownself used to compete a bit in Dutch Oven Cook-offs and the fact that I have in the neighborhood of a dozen black pots (dutch ovens) and folks would starte their conversations with me with "Hey, Dutch". . and it kind of stuck. On most forums I'm on it Dutch or a variation of it.
In the past I`ve been a butcher-started out working for my dad; a lawdawg (City Police Officer; County Constable and U.S. Army Military Policeman) and currently work as a Security Supervisor for a company that is listed on the Fortune 500.
From dutch oven cooking I moved into smoking meats as a hobby - when I worked as a butcher, we also ran two large smoke houses and got tasked with curing and smoking hams and bacons. I`ve always loved sausages from working with pork though we never did links `cuz our customers didn`t ask for it. I`ve done the sausage thing with the Kitchen Aid grinder attachments and the stuffing horns but for 5 pound of sausage it`s an all weekend project.
This year Santa brought me a 5 pound vertical stuffer so I`m looking into making a lot more sausage.
I thought I had a handle on life until one day the handle fell off.
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Handels
As I said in my intro my name really is Swallow, the bird not the big gulp. It was given to me by my Grandmother who said I reminded her of a little bird that chirped too much and it just stuck. It's worked out ok I guess cept for my stint in the army where I was known as "Private Swallow" It wasn't pretty.
Swallow
Swallow
Retirement is easy , but Yuh really have to work at it sometimes.
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1kshooter wrote:
But, but, shooter... can you do that from the back of a broke-n`-half, catawampous, broomtail snuffy at a full gallop with the reins in your teeth?I have done a lot of 1 km shooting! and a training officer gave me the name after a cold bore 1k gong hit!
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
Handles
Hi All
Fridgedoc's my name and fridgeing's my game well it was till I fell ill so now I'm retired through ill health, moved to France 4 years ago from the UK from the great metropolis (that's London) to a small village about 30 min's south of Poitiers, that's about half way down and a bit to the left of middle if you look on the map, thankfully I'm a lot better.
Stephen
Fridgedoc's my name and fridgeing's my game well it was till I fell ill so now I'm retired through ill health, moved to France 4 years ago from the UK from the great metropolis (that's London) to a small village about 30 min's south of Poitiers, that's about half way down and a bit to the left of middle if you look on the map, thankfully I'm a lot better.
Stephen
If all else fails.............Try reading the instructios!!!