Everything posted by Jimbaround
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I will be on 104.9 the horn 3/27 at noon
After the story if the suit, it just confirms that Kevin Morgan is a faget.
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I will be on 104.9 the horn 3/27 at noon
Christ, ads ads ads.
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Wives and the Stupid Shit They Say/Do
I also love the "who is that guy" question for a character who we've never seen before. "I don't know, I'm learning watching this for the first time the same as you."
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How do I change my user name?
Who's going to create the TexArchee sock?
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My employer just blocked the Lulz forum
Have you asked if they can block Cloak Room too?
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Dumbass Shit We See On Facebook
Will someone please answer a question for me (completely aware of my ignorance of Facetron): What does one get from having multiple "likes" or "shares?" Is there a monetary component?
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Shit you have heard in a bar
Racists aren't the brightest.
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ShaggyTexas Handover
Sadly, I think you're right.
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ShaggyTexas Handover
It's a niche market.
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ShaggyTexas Handover
- Sous Vide Recipes and Shit
Depends on the cut. Tenderloin/filet - I usually don't bother because I find the come out a bit mushy. Strip - 129 - 130 for an hour to 1.5 hours. Sometimes I do lower heat and sear longer, but if I am cooking longer than an hour or so I am concerned about bacteria growth. Ribeye - 132 for an hour to 1.5 hours, but I could go even longer. It depends if I want a ribeye texture or a prime rib texture. Sometimes I add herbs and seasoning to the vacuum bag, sometimes not. I stopped doing chicken since it tends to come out rubbery more often than not.- I've seen the ants. They have a good time.
Wow, that was a lot of scrolling. Thanks for bringing this gold over.- Random thoughts that don't warrant a thread
Yeah, that’s why they are so pissed at us.- Search Function
I can’t wait to search for this thread later.- Old fucker squinting
Is that a schooner?- How many posts until NSAA?
51- Rep
These will do just fine.- Sous Vide Recipes and Shit
This thread interests me. I pretty exclusively do steaks in mine and I need tsome branch and out dammit.- Best Burgers in Houston
I have only been to Stanton’s once and although the burger was good the bun was a bit off. Must have just gotten a bad one. Has anyone been to Langford Grocery lately?- Gumbo
Yup, going to have to make some seafood gumbo now. I have a bunch of lobster stock I want to use up.- Wives and the Stupid Shit They Say/Do
What the fuck is with the “Lets watch our recorded show” and then she proceeds to talk and/or do shit on her phone the whole time? This ultimately ends up with her asking me a shit ton of questions about the show.- An Old Fashioned
Shit, I posted the wrong video. Here’s the right one:- An Old Fashioned
Look, if I am going to make a drink I often defer to this guy:- An Old Fashioned
An old fashioned can be any whiskey (there are also gin and brandy versions, the latter probably being way too sweet for my taste). I get that you guys prefer rye as the corn in bourbon makes it sweeter, but there are so many different bourbon mash bills out there to say you just use rye seems like it is limiting your universe. The old Grand-Dad 114 is a high rye bourbon that makes a delightful OF, but generally I like to stick with the higher proof stuff in my OFs.- Game of Thrones Season 8 (NO BOOKSPOILERS) thread
I went through and just watched the ninth episode of seasons one through six recently. So much greatness. - Sous Vide Recipes and Shit
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