Jimbaround

Just do the Thomas Keller recipe. INGREDIENTS One 2- to 3-pound farm-raised chicken Kosher salt and freshly ground black pepper 2 teaspoons minced thyme (optional) Unsalted butter Dijon mustard PREPARATION Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better. Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird. Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper. Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board. Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

This hits close to home. I’ve got a meeting with his grandson this afternoon. Hey, when I’m worth five billion I’m pretty sure I’ll be able to say what I want.

It was $160.

Unfortunately we just ran out of Code Red Mountain Dew. I had to make do.

Happy national bourbon day.

Scorpio’s on fire today.

Hahaha, exactly the same in my house. We should probably make sure our wife’s are never chatting alone together, they might compare notes and realize we’re both spending a lot on bourbon.

I'm not saying they were fake, but they were on shitty shitty cars that I can't imagine were on a used car lot somewhere.

There might be something to this idea. It kind of makes sense. Btw - I saw 10 on my way home yesterday, but 2 were real (brand new cars).

The Road Rage thread reminded me I was curious about the paper plate epidemic going on. So, I ask: what the fuck is going on with all the fake paper plates in Houston/Texas? I was driving home last week and saw a shitty pick up stalled in the middle of the road; paper plates. A tow truck was there to haul her POS away and her husband/boyfriend/FB was there to pick her up in a barely functioning vehicle. Low and behold he had paper plates too. I work at the Beltway and Clay and I probably see at least five vehicles with paper plates on my way home to the Heights every day. Is it really that much cheaper to keep printing fake paper plates than to register your car? I just don't get it.

Negroni

To each their own, but that’s a lot of ice for my tastes.

Double post

In reference to stros' post. 70 proof?

I've got a Old Fitz 11 waiting for me at Specs. Reviews aren't very good for the price. Oh well, I'm going to buy it anyway. At least the bottle looks cool.

Can't you just manually copy and paste the header/footer on the two new sheets under the page set-up menu?

I forgot to mention, do not rely on the EGL ratings as those are dogshit (they over-rate your diamond so you think you're getting something you're not). Stick with GIA if you can (there is another one, but I can't remember it off the top of my head).

How about a shampoo and conditioner all in one? That's pretty powerful. You can't argue with results.

Fuck the haters. It's not that hard to buy diamonds. Each of the 4 C's will affect the cost. Cut - how well it reflects light (good, very good, ideal, etc.) Clarity - how many imperfections (inclusions) are in the stone (Slight inclusion 1 & 2 (SI1; SI2) very slight 1 & 2 (VS1; VS2) very very slight... up to flawless Color - actually how much color the diamond has (starts with D, E, and F as colorless and goes up the alphabet from there) Carat - Size of the stone Play around on bluenile.com to get an idea of what a loose stone goes for and it will help give you an idea of your universe. I have a guy in Houston (PM me if you want his name), but bought a stone from Zadok and found they didn't make much on the stone at all (2 to 3%). They made their money on the setting. When you're buying make the jeweler show you a bunch of diamonds in different cuts, clarity, colors (you may find you are happy with a lower standard on one of the Cs and be able to up another). Make sure you take them outside to look at in the sunlight (if they won't do that tell them to fuck off an go somewhere else). The setting is another animal all together. Figure out what she prefers (solitaire; Tiffany; halo; cathedral; etc.) and what metal you'll be working with. That's all I've got off the top of my head, but good luck to you.

That was impressive.

Hidely-fucking-ho neighborino.

I am re-watching episode one right now. Wow, I forgot how much better Peter is than Lori. Also, Big Head wasn’t as big of an idiot. They really need an Erlich character on this show. Stupid TJ Miller.

I assume this is sarcasm.

Any recommendations on selling our current car (or getting the best price)? I already went to Carmax and when I told the Momentum dealer that he said "yeah, they're going to do better than we are." Any other places we should check to make sure we get the best trade-in price?