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Football ... Basketball ... Baseball ... Other Sports ... Futbol ... 🤫995🤫 ... Gambling ... Movies & TV ... Music ... Hobbies ... Lulz ... Food & Travel ... Daily Texan ... Business & Markets ... Cloak Room ... Help ... For Sale ... Board Discussion ... Advertise... Tailgate Donations

Sam Lin

Certifiably Surly
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  1. I like to season 1-2 days ahead, but that's my preference. It's a lot of thickness for salt to permeate.
  2. Seattle Team sends their regards.
  3. Solid meh
  4. They all run together. That IS the new societal norm.
  5. If you use the pink butcher paper you use to wrap brisket, there is no pattern to match.
  6. With recent line additions, you can passenger train from Malaysia all the way up to Beijing (yes you change trains a couple times). That'd be a marathon adventure.
  7. We are in the trust tree here. The tree of trust, if you will.
  8. Ooooh MoFi is good stuff. What'd you get (her)?
  9. On ADVrider there is an absolutely epic ride across Siberia by user Colebatch. It is worth finding and reading, just be aware it will take days of your life.
  10. Counterpoint: roundabouts in the US. Yeeehaw it's a Mad Max multiverse!
  11. Chimichurri should never be considered an accident. You can always ask the butcher to cut you a thicc one.
  12. Basic hasn't gotten any decent mileage accruals on any airline in a long time. Price you (don't) pay.
  13. There is no effect on flavor. I do bone in because I like to gnaw on bones. But I partially french them off and tie back on so the carving is easy (and so I can season between the bones and the meat). To carve, cut the twine and separate the bones, then carve the boneless like normal.
Football ... Basketball ... Baseball ... Other Sports ... Futbol ... 🤫995🤫 ... Gambling ... Movies & TV ... Music ... Hobbies ... Lulz ... Food & Travel ... Daily Texan ... Business & Markets ... Cloak Room ... Help ... For Sale ... Board Discussion ... Advertise... Tailgate Donations

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