When’s Amazon Prime Day? : Well, we have no idea.
What will be offered : We don’t know that either.
BUT, here are some affiliate links, since we clickbaited you...
When’s Amazon Prime Day? : Well, we have no idea.
What will be offered : We don’t know that either.
BUT, here are some…
i didn’t just tear up, YOU just teared up
In your lede image, that (gigantic swollen growth) is NOT anything you discussed in this piece. That...that right there is an alien-orb and should only be removed by a board-certified surgeon; preferably, one that has served a residency period aboard the USCSS Nostromo.
MartiniGuy was an accidental birth that really should not have happened. It ruined the lives of his teenage parents for the remainder of their adult lives.
Everyone has to eat, we want to make sure you’re eating as deliciously as possible. Here are some of our favorite…
Season 4 - Rick hops to our dimension to get some of that sauce, gets the shit kicked out of him by rabid fans in the restaurant.
This guy gets it^
That recently? God, I’ve held my breath that long.
Might want to mention that, if you’re a new customer, the discount won’t apply unless you remove the 10% discount at the bottom first. Then you can type in 2XMOM and it’ll take.
Might want to mention that, if you’re a new customer, the discount won’t apply unless you remove the 10% discount at…
There’s no need for butter or ice if you use ground meat with a fat content of at least 15% (many say 20%) and refrain from cooking beyond medium.
It would be better. This is a stupid idea - water has ZERO flavor and dilutes what is there. If you’re not using beef fat enough to retain moisture and flavor, at least use something that will add flavor, not dilute it.
I mix in some chopped-up bacon. Usually works to add a bit of flavor and juciness. Of course, that trick might not be appealing to everyone’s pallet.
I’ve been mixing flakes of solidified ghee into my patties for a while, but I use a cast iron griddle on the grill for searing and avoiding flareups. I’ll only do medium rare and season (salt/pepper/onion powder mix) right at the end for a little bit of bark.
That’s what I came here to say.
Blasphemy! A pat of butter is always better.
I came here to say just that. I can confirm a pat of butter is indeed the ideal solution. Just don’t make it too big to avoid flareups. I made steak burgers last week. After flipping them I put the pat of butter on. They came out great!
Frozen butter maybe for the chilling affect And the butter affect? Or maybe make some frozen pats of bacon grease?
I like the way you think.
