Mittens

Cocksucking zionist scum finding out is fucking awesome.

Typically you have it set up almost like Subway/Chipotle, no? Like, I want X# of brisket, X# of sausage, etc up front and then the sides as you kind of move down the line. Here, you order everything from one person who takes forever to relay your order to the other folks and then you move down to pick up and pay - all the sides are by the guy you're ordering from and the meat is at the other end of the counter. I suppose it's not materially different from when ordering at the trailer, except even then you could see the meat cutter right next to the cashier listening and cutting while you're ordering. If it was like Mum's where you order and they bring it to you at your table, no big deal - that's an expected wait and you're not standing around. Maybe I'm making too much of it, but the way they have their counter set up seems backasswards to me and feels like it takes longer than it needs to.

Had lunch at Leroy & Lewis today - 1st time on a weekday at the brick & mortar. Was SHOCKED to show up at noon with zero people in line. One guy was finishing up his order as we got to the counter. By the time I left a bit after 1, there was a 20ish person line, and the highly suspect process they have I mentioned months ago was in full effect. That line is slow af because their process is ass, my dude. Had the burger, which was allsome as always. Beef cheeks were on point, as was the flat iron. Chorizo potatoes were quite salty - enough for me to not order them again. Pains me to say it, but if I had to bet today, I think the brick and mortar move may kill L&L. Maybe they are crushing it on the weekends, but there just weren't enough people at tables or in line for me to think they're doing well on the books.

Most impressive part of this is the ambidexterity

Eh. No Brown, no Porzingis and lost both Kornet and Hauser mid game. I was more impressed w/ GSW's length and defense than anything else about them.

Much better options out there. I remember reading about someone DIYing something similar probably 20yrs ago - he was a prepper and had it set up near the entrance to his bunker, and was looking to replace the paintball gun w/ a real gun for the apocalypse times. https://www.facebook.com/watch/?v=371711939266982

I was just sure those ears were going to start pinwheeling to help paddle. 🤦‍♂️

Mercedes w/ the Bottas love today

Stuttgart lose 2-0 to Atalanta. Put at least 3 shots into the side netting - literally just inches away from victory. I hate being a have-not and this was my biggest fear: Have great success and lose our best players so we end up sucking in CL. 😭😭

https://www.texasmonthly.com/style/black-gold-austin-barbecue-restaurant-design Inside Austin’s New “Elevated” Barbecue Restaurant, Where You Can See the Pits From Every Table The team behind Black Gold, opening on November 9, converted an auto-customization shop into a sit-down spot that seeks to blend good design and craftsmanship into the barbecue experience. Standing in Black Gold’s pit room about a week before the Austin restaurant’s opening day on November 9, Mems Davila rests his hand on the handle of Stevie Ray, one of two 22-foot-long smokers custom-made by Cen-Tex Smokers in Luling. (The other pit is named Jimmy.) The mustachioed pitmaster and former musician has been serving barbecue out of his Wünder Pig food truck since 2014, and he’s spent the past three years working with local firm 3 Fold Design to transform this former Crestview van-customization shop into an upscale barbecue restaurant with a style as sexy as the crispy bark on Davila’s brisket. Stevie Ray and Jimmy, their names a nod to Davila’s music background, power both the food and design of Black Gold. Because Davila wants his guests to witness the alchemy of smoke and flame as they dine, he asked Allison Gaskins and Page Gandy of 3 Fold to incorporate the pit room into the interior of the restaurant, an engineering and permitting challenge that the City of Austin said could not be done. But during the lengthy process of converting the property, 3 Fold made it happen. And here we are, admiring Stevie Ray’s nineteen-foot iron exit stack, through which all that good smoke will, indeed, exit the building. Elegant steel pendant lamps dangle from the pit room ceiling, an uncommonly luxurious touch for a space that, in most barbecue joints, is tucked away and covered in offal. “These are pendants you would typically see hanging over a kitchen island in a high-end build,” says Gaskins. “They are statement pieces. And here we are, we threw them over pits. We needed to have these accents in here to make it flow with the whole space.” This union of massive industrial barbecue pits with pretty pendant lights is an apt metaphor for Black Gold’s overall mission: to blend good design and craftsmanship into the barbecue experience. “We did not want it to be ‘give me the tray of the half pound of this, half pound of that,’ ” says Davila, wearing a black T-shirt with the curvy yellow letters of the Black Gold logo, a tattoo of a pig sneaking out from the right sleeve as he gestures with his hands. (He isn’t leaving the old-school ordering method completely behind, though: Black Gold will use it at its backyard food truck, open daily from 11 a.m. to 2 p.m.) “We want to have the method of cooking, grilling, whether it’s smoked or reverse sear or whatever it may be, to be part of an elevated experience. You know, with beautiful details. With Wally’s Oaxacan old-fashioned, you can actually see the smoke coming off the glass.” https://blackgoldatx.com/ 1521 W Anderson Ln. Austin, TX 78757 https://maps.app.goo.gl/rsZWAQD2cbMR1Lp69

What Tyrone did:

I was referring to what year you think 20 years ago was...

You might need to break out that TI-86, my friend!

This.