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Darchangel posted:I'm worse. I use an *shudder* electric razor. Rotary, of course. I also have a goatee, and not long ago, a full beard. I don't shave because: drat dude, that sucks. Time to spin up the resume shotgun I guess? One of my coworkers timed this sort of thing perfectly a few years ago, he got dragged into the VP's office to "have a discussion about his work enthusiasm" and took the wind completely out of the guys' sails by resigning on the spot since he had literally just accepted another job offer the day before and hadn't quite thought through what he was going to say while resigning.
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# ? Mar 3, 2017 02:16 |
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# ? Apr 29, 2024 16:28 |
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Not done to anywhere near the proper temperature.
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# ? Mar 3, 2017 02:26 |
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I got so good over the years at grilling the perfect steak that going to a steak house is a complete waste of money to me now. I can't remember the last time I went out for steak
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# ? Mar 3, 2017 02:28 |
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scrubs season six posted:Not done to anywhere near the proper temperature. Look at this infant what can't handle a little raw beef.
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# ? Mar 3, 2017 02:29 |
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Some people here would probably gag at the thought of sashimi. Oh god I love me some good sashimi.
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# ? Mar 3, 2017 02:31 |
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scrubs season six posted:Not done to anywhere near the proper temperature. That was my first attempt a the deep fried sear so it did end up a little overdone
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# ? Mar 3, 2017 02:39 |
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Applebees Appetizer posted:Some people here would probably gag at the thought of sashimi. Applebees Appetizer posted:I got so good over the years at grilling the perfect steak that going to a steak house is a complete waste of money to me now. I can't remember the last time I went out for steak Yep to both of these. My wife and I had some stupid-thick Strip steaks last weekend. Once you get seasoning and cooking down, there is no benefit to a steak house. You can absolutely hit peak steak in your own house. drat. I want more steak now.
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# ? Mar 3, 2017 02:40 |
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I'm a big fan of Alton Brown's pan sear method. And just simple with salt, pepper and olive oil, done rare.
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# ? Mar 3, 2017 02:56 |
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I learned the best way to cook brown rice from Alton Brown. in the oven
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# ? Mar 3, 2017 03:01 |
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I agree that I can cook a steak as good as any steakhouse BUT I have a couple restaurants that occasionally get cuts that I just don't have easy access to. I had a huge aged bone-in cowboy cut ribeye a couple months ago that was amazing. Rare, of course.
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# ? Mar 3, 2017 03:05 |
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If you're not taking bites straight out of the cow, you ain't poo poo.
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# ? Mar 3, 2017 03:26 |
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slothrop posted:That was my first attempt a the deep fried sear so it did end up a little overdone It's supposed to be so well done that it "rocks on the plate" you philistine.
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# ? Mar 3, 2017 03:27 |
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Applebees Appetizer posted:I got so good over the years at grilling the perfect steak that going to a steak house is a complete waste of money to me now. I can't remember the last time I went out for steak It's a good reason to never go to a mediocre (or even good) steakhouse but I think there's still a point to going to real top end steakhouses. Namely ultra high quality meat that isn't easily located, plus the stuff they serve besides the steak.
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# ? Mar 3, 2017 03:29 |
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Applebees Appetizer posted:Some people here would probably gag at the thought of sashimi. Yeah if I find a good sashimi place I won't stop ordering until my stomach lining is about to burst, cost be damned. I have pretty good self-control when it comes to eating but that is my weakness. gently caress sashimi is awesome! The best steak I ever cooked was miles out into the California desert - my buddy and I had done a 10-mile hike that day, and I had a nice steak & vegetable dinner planned. I was stoked; the night before we had discovered that the aged Desert Ironwood snags our camp was surrounded with burnt cleaner and hotter than any wood we'd ever encountered. Years of sitting in blinding desert heat had removed every single bit of moisture and it was just amazing firewood - I was excited to cook over it. I got a huge fire going and stoked it until I had an amazing bed of coals, and went to get the grill from the jeep. I left the grill at home. In a half-drunken panic I went out with a flashlight and searched around until I found the perfect flat slab of ~3" rock. I put that motherfucker directly on the coal bed, slapped the steak on it, and once it hit rare we started cutting thin slices off and eating them straight off the rock while sipping bourbon. It was perfectly seared, holy gently caress.
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# ? Mar 3, 2017 03:38 |
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Powershift posted:If you're not taking bites straight out of the cow, you ain't poo poo. Done that. Just make sure the cow is well sedated or dead first, they kinda kick hard. Oh and they are actually pretty disgusting animals in the flesh, they really dont taste good if you get a mouthful of skin and you are very likely to eat some pretty nasty bacteria scrubs season six posted:It's a good reason to never go to a mediocre (or even good) steakhouse but I think there's still a point to going to real top end steakhouses. Namely ultra high quality meat that isn't easily located, plus the stuff they serve besides the steak. This is quite true. A top line steak will be taken from premium herds and and aged quite differently. Usually there is a bidding war over a quality carcass by butchers - the best meat come out of hook and hoof competitions, where the aim is to produce the best steer living and the best carcass dead. Those hunks of beef go for some serious dollar per kg, anything from 10 to 100 times the usual lean price, mostly because the producers can then demand top dollar and get access to the best customers. A normal consumer wont get their hands close to any of that, the best you can do is get them via a premium butcher who usually also supplies a top end restaurant. Maybe. But you then wont get access to the aging process. oh and I would point out that how an animal is bled out has a direct effect on the end quality of the meat. Believe it or not, proper Kosher / Halal slaughtering gives you the best quality meat (proper as in done bloody fast with as little stress to the animal as possible, bleeding out with a rapid loss of awareness). Knida ick so the captive bolt process is the best we have otherwise. Bleeding out leads to less death hormones degrading meat taste. So you can make a drat fine steak at home, you might not be able to access the absolute best meat however that a real top end steakhouse can get.
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# ? Mar 3, 2017 03:47 |
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Best steak I ever had was in the strangest place. A place called the Babb Bar, in the tiny little town of Babb, Montana (population 174), which sits on the east side of the Rockies just outside the boundary of Glacier National Park. Just a stupidly amazing steak, and I ate there far too often when I was working in the park.
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# ? Mar 3, 2017 04:01 |
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The best steak i ever had was prime rib at the back of a little casino in mesquite nevada. It was 2pm and the prime rib dinner just started when i got there. i got it and it was probably an inch and a half thick and the size of the plate. had to be 50oz of prime rib, and it was so buttery and cooked so perfectly all the way through almost like it was sous vide. it filled the plate, so the mashed potatoes came in their own bowl on the side. It was also $11, which was nuts. I didn't poo poo for like 3 days. i had to take a nap in the car at 3 in the afternoon before carrying on to vegas. I stopped in there a few years later for the same thing and it was like a tv dinner, just 100% disappointment.
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# ? Mar 3, 2017 04:13 |
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My local butcher does the meat for most of the better resturants in town and does thier own dry ageing. You all just need a higher class of butcher I guess. The periods of time I haven't lived here have been quite painful due to not having that. Even more than beef, pork really depends on sourcing. Commercial pork is absolute poo poo with no marbling at all. A good "heritage" pig just produces a much better chop. If you butcher doesn't buy halves of cows and break them down, you need to find a real butcher. Prime rib is a good thing to go to a resturant for because how many times a year can you justify making that at home? nm fucked around with this message at 04:25 on Mar 3, 2017 |
# ? Mar 3, 2017 04:22 |
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If your butcher doesn't... butch.. he's just a meat dealer. A meatpimp, if you will.
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# ? Mar 3, 2017 04:26 |
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I'm only a mediocre steak cook but nobody deep fries chicken like me.
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# ? Mar 3, 2017 04:42 |
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You guys know what the difference between roast beef and pea soup is? I can roast beef.
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# ? Mar 3, 2017 05:04 |
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But you can't pea soup? Applebees Appetizer posted:I learned the best way to cook brown rice from Alton Brown. I've tried that before and it turns out pretty good, but a little on the salty side for my taste.
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# ? Mar 3, 2017 05:12 |
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A buddy of mine is a professional drummer, has shitloads of gear, and recently upgraded his electric drums so he sold me all his old Yamaha gear for a song. HOLY poo poo these things are amazing I had no idea, ten times the fun and 1/4 the size of an acoustic set which is the perfect size for my house, and of course the main thing is it won't annoy my wife or the neighbors
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# ? Mar 3, 2017 05:23 |
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Today at work I found out my job security p. much hinges upon a good person with heart problems not returning to work. The bosses have finally admitted the writing is on the wall and offered my entire shift a voluntary buyout because they have to eliminate 52 jobs (13 out of 77 on each shift) in my already poor as gently caress and brokeass city.
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# ? Mar 3, 2017 05:28 |
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grab a mask and hide in his bushes.
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# ? Mar 3, 2017 05:31 |
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You know it is bad when your boss' boss' boss is the one doing the talking, and he talks about future downsizing as if it is going to happen. We've already started getting rid of some of the bindery equipment and are potentially phasing out more.
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# ? Mar 3, 2017 05:39 |
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Applebees Appetizer posted:A buddy of mine is a professional drummer, has shitloads of gear, and recently upgraded his electric drums so he sold me all his old Yamaha gear for a song. HOLY poo poo these things are amazing I had no idea, ten times the fun and 1/4 the size of an acoustic set which is the perfect size for my house, and of course the main thing is it won't annoy my wife or the neighbors High end electronic drums are really nice to play and sound really good. Mid to entry level electronic drums still suck rear end on both counts and are basically compromise purchases for the reasons you listed.
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# ? Mar 3, 2017 07:18 |
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Darchangel posted:I have an HR complaint from someone in our host company. Not only that, but it's apparewntly my second complaint Admit it, you told them to do the needful, didn't you? cakesmith handyman posted:I found out today one of my co-workers thinks rice is a sort of pasta. I'm still not entirely sure he wasn't just trolling. Maybe he's thinking of orzo, which is sort of rice shaped? Coredump posted:drat both of you destroyed my hypothesis. In my experience people who like dark meat like well done steak and sweet potato pie. And then people who like rare/medium rare steak prefer white meat chicken and pumpkin pie. Medium here as well for steak, medium well for burgers (I spent enough time in a meat department to know just how disgusting ground beef can be). Chicken: white meat only (same w/turkey). Can't do dark meat. Pie: pumpkin pie with a ton of whipped cream on top. I can't do sweet potato anything. Just keep the insulin nearby. mariooncrack posted:Good luck. Cable companies are notorious for that kind of thing. Chances are, they'd erase the $70 service call and add on another $20 service call for calling them about their gently caress up. In addition to locking you into a new contract without telling you... then extending it every loving time you call. The Locator posted:What you just described is called a tostada. Not a pizza. NO SIR. A tostada has refried beans as the base, lettuce, tomato, maybe beef or chicken, and cotija cheese sprinkled on top (cheddar if you're in a place that has a bit of a gringo crowd). (and comes on a crispy fried corn tortilla... not pizza dough). Some places include guacamole and/or sour cream on them; I'm all about guac, but keep the sour cream away from me. fridge corn posted:i shave wirh a Gillette fusion blade that i change maybe once a year lol Jesus Christ. If I use those they're DONE after 4 or 5 shaves - they just start ripping and cutting my face. I just use body clippers with no guard on my face. gently caress actually shaving. I don't have to impress anyone, I just knock it all down when it gets itchy. randomidiot fucked around with this message at 07:31 on Mar 3, 2017 |
# ? Mar 3, 2017 07:18 |
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Previa_fun posted:High end electronic drums are really nice to play and sound really good. They sound pretty drat good to me for $75. Would I rather have acoustic drums? Sure, but I'd rather keep my marriage intact too
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# ? Mar 3, 2017 07:34 |
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Applebees Appetizer posted:They sound pretty drat good to me for $75. Would I rather have acoustic drums? Sure, but I'd rather keep my marriage intact too What model? Yamaha gear is pretty solid across the board. Most of the quality of Roland without the markup. Edit: Drum shop talk time: I've lived in apartments for the past several years and therefor haven't been able to play my acoustic kit. While my wife and I have been looking into buying a house we're still a ways off so I'm looking into selling some old gear. Is Craigslist my best bet or is there a better option for musical gear? I know my local Guitar Center buys used gear but I imagine I wouldn't get much. If anything it'll be a good excuse to upgrade when I have the space to play again. I purchased my cymbals in my late teens and early 20s and while I made some good decisions (20" Zildjian A Custom Crash which is responsive at low volumes yet can get as bright and loud as you can physically hit it) I also made some bad decisions, like a 20" Sabian AA Rock Ride which is nothing but PING PING PING PING and overpowers everything. Previa_fun fucked around with this message at 07:50 on Mar 3, 2017 |
# ? Mar 3, 2017 07:41 |
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slidebite posted:You'll be first on the list SSS. I'm a big fan of D.R. Harris' "Windsor" flavoured soap and aftershave. The Arlington is nice too, milder scent. My grandmother gave me her father's razor a few years ago, I had used almost exclusively electric up until that point in my life. It was great to learn on, but I could never quite get it as sharp as I wanted, turns out it has an ever so slight bend in the blade, so it's just an heirloom now. This new one has been amazing so far. Sorry great grandpa
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# ? Mar 3, 2017 07:47 |
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Previa_fun posted:What model? Yamaha gear is pretty solid across the board. Most of the quality of Roland without the markup. Module is a DTX500, and I got four pads, a kick, a cymbal, cords and some mounting hardware.I just ordered a brand new boxed Yamaha rack for it with all the mounts for $100 off ebay. Still need a few pieces (hi hat, ride/crash) but I think I'll have a nice setup for cheap. I sold all my old acoustic stuff on CL, every last piece to about four different people but it all got sold. I couldn't sell it together so I parted it out and ended up making more money. Applebees Appetizer fucked around with this message at 07:56 on Mar 3, 2017 |
# ? Mar 3, 2017 07:51 |
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Slung Blade posted:I'm a big fan of D.R. Harris' "Windsor" flavoured soap and aftershave. The Arlington is nice too, milder scent. You can have the blade corrected. I saw a YouTube guy do it once!
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# ? Mar 3, 2017 08:04 |
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slidebite posted:You'll be first on the list SSS. Get yourself a styptic pencil. It'll shut those nicks up right away. Seminal Flu posted:Yep to both of these. My wife and I had some stupid-thick Strip steaks last weekend. Once you get seasoning and cooking down, there is no benefit to a steak house. You can absolutely hit peak steak in your own house. I like steak frites and neither have a deep fryer in my apartment, nor want to keep one stocked with peanut oil so I can make fries every couple weeks. That's about the sum total of why I go out for steaks sometimes. Liquid Communism fucked around with this message at 09:25 on Mar 3, 2017 |
# ? Mar 3, 2017 09:13 |
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Shaving? I bought a $30 trimmer 3 years ago, and maintain a manly beard (Actually, I do maintain the edges with a Merkur HD with Personna blades, a Vulfix brush, and Proraso soap and aftershave. Good stuff)
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# ? Mar 3, 2017 11:08 |
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Fermented Tinal posted:Today at work I found out my job security p. much hinges upon a good person with heart problems not returning to work. lovely man. What kind of work are you looking for? Move up north and there's some decent job opportunities still. Lumber mills, mines, etc. Good pay, to.
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# ? Mar 3, 2017 13:27 |
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nm posted:My local butcher does the meat for most of the better resturants in town and does thier own dry ageing. Look at that beauty
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# ? Mar 3, 2017 13:39 |
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Rhyno posted:You can have the blade corrected. I saw a YouTube guy do it once! Slung is a master of metalfucking but I don't think he necessarily wants to risk damaging a family heirloom by running it through the ol' HellForge 3000. Plus the new razor is loving crazy, and was sold by hipsters.
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# ? Mar 3, 2017 15:22 |
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Siochain posted:lovely man. What kind of work are you looking for? Move up north and there's some decent job opportunities still. Lumber mills, mines, etc. Good pay, to. Material handling preferably, I drive a forklift. By moving North do you mean I should be looking for jobs in Sudbury or North Bay? Or are we talking like, Northern Ontario kind of North and I should be looking more towards Thunder Bay?
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# ? Mar 3, 2017 16:19 |
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# ? Apr 29, 2024 16:28 |
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Yeah if I were to heat it I could probably fix it, or totally re grind it. But it's a 'silver steel' blade made in Sheffield. I'm not sure exactly when, but the box has a "by appointment to the king" mark on it so it's at minimum 70 years old, and given that my grandma is 85, I would guess it's closer to the century+ mark. And doing either of those things would ruin the nice etched label on the blade surface. I mean it's not like it's unusable, I used it for years and did OK, but it's nice to have a blade I can keep properly sharp.
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# ? Mar 3, 2017 16:28 |