Sam Lin

Pull forward parking strikes again.

Did a large cook on Big Joe this weekend, have been buying too much meat when good deals come up, needed freezer space to buy more meat! 2 Ebony Angus short ribs, 2 Vintage Galician short ribs, and a Thai hybrid wagyu brisket Seasoned each one a bit differently. Brisket was salt/pepper topped with more pepper (Little Miss Dalmation mix, with more Rudy's pepper - I find Dalmation too salty alone). Galician ribs were Spanish coarse sea salt only, keeping it pure to the breed and to the country. One Angus rib was Montreal steak seasoning, the other was Cajun Two Step topped by more Rudy's pepper. Angus ribs sliced Brisket Everything was slightly overdone, I think more from the rest than from the cook. I should have let them sit out to cool a bit before putting them in to rest; I went straight in, and especially going straight from a hot and fast cook, surface temp was still 300 and I could hear meat sizzling in the rest for a solid 5min after I put it in to rest. The Galician ribs are just not as marbled and should have been pulled off sooner and maybe sliced. It just cooks more like a back rib than a brisket-type connective tissue. They wound up way overdone, dry, stringy. For similar price I'll be sticking to the Angus going forward, also get much more meat on them for the same bone weight. More details in spoiler to avoid longcat: This was the first hot and fast I'd done on beef, and it's definitely less forgiving, edges and corners got dried out. But, meat was on at 10am and done at 4pm, hard to beat that. Rested and ate a rib at 6, sliced the brisket about 9pm.

Super disappointed that this isn't from this thread.

Workflow synergies?

A billionaire would get that dinghy to leave at his fourth home port for when he has to fly in in a hurry instead of waiting for his actual yacht to arrive.

Take 2 dogs home, pile them with kimchi. It is glorious. (you will need to poop roughly one hour later)

I was definitely expecting a different word when I read that the first time.

Is there any way you can reach and ask the previous owner? With something that established, you just keep doing whatever they did.

Never tried the brand, worth a try. Can anyone speak to how the sizes run compared to Allen Edmonds? True to size?

Cool comparison of Porsche 911 Carrera cockpits through the generations. Stolen from a share by 90garage on FB.

Negged

Double door wine cooler. Duh.

50% of the time, it works every time.

Goddamn, the last 2 sandwiches take this thread to 11, maybe 11.5

The Ars article said they'd love to see a Star Trek: Riker series (with Frakes, not this Cavill shit. Put Cavill back in Witcher where he belongs!!)

Because you touch yourself at night.

Honestly, I value status just to not have to wait in check in and boarding lines. The rest is all gravy.

Were you offered a buyback price?

Ugh

No, we rank the tortillas and the side onions.

Can I unsubscribe from a few members?

You mean a Patricio top50. Where do I subscribe?

https://arstechnica.com/gaming/2023/02/keanu-reeves-takes-on-the-high-table-in-final-trailer-for-john-wick-chapter-4/ From bottom of this article: Yes, there will be a Chapter 5. A spinoff film, Ballerina, will feature Ana de Armas as a young woman raised to be an assassin vowing revenge on those who killed her family. There is also a limited TV series in development, The Continental, focused on a young Winston in the 1970s, played by Colin Woodell.

I don't watch trailers for Marvel crap, just go and watch the movie. It at least leaves a little element of surprise in the crap.