I have this cheap small shiny thin aluminum pot I got from my mom. It is perfect for browning butter. It’s easy to see when the butter starts to turn brown. It’s being thin makes it heat up fast and cool down fast to stop the browning. I know once the foaming stops I gotta watch that butter cuz it’s close. 

I’m sure she GAS what the hacks at Jezebel think

I’ve put Fritos on PBJ’s for years. 

That’s a burger you eat in the heat of summer in Vegas because you can sweat out that sodium easily in a day. 

David Chang is a hack and should always be ignored.

Yeah okay but the guy is asking to get his ass kicked in the office. I know a lot of guys who’d do just that if another guy even their boss screamed like that and threw shit at them. Getting an ass chewing when you deserve it is one thing but a boss even a CEO getting into you like he does is another. 

Years ago I worked security at an old school Vegas casino. Now I have been in the Army and Border Patrol and this casino security was the most testosterone filled place I’ve ever worked at. You couldn’t be a pussy but you also didn’t have to take too much shit from the supvs, fellows officers including the Chief.…

They need a jammer from a B-52 that just burns out radars.

All hail the Hud

You’ve done a great job here and I look forward to your next endeavor. Take Care!  

So a response to a thread like that we’re supposed to take all responses seriously? No, we’re not. It’s a dumb opinion on a not serious tweet but way too much was made of it.

How is it fucking entitled to want your entree to come after you’ve eaten your salad or appetizer?

You can be patient but not be a doormat to be trodden on. 

Any waiter worth their salt knows not to get everything out at once. I hate that so much when they pile the dishes in front of you. I mean cmon the entree will get cold by the time I get to it how does a server not know that??? Most place won’t do that but some will and at those places I space it out even though I…

My buddy has this and has it set up on the BBQ area outside. It works well. 

One friend fries his every year with this set up but has it far enough from the house and keeps an extinguisher nearby. Another friend has the self contained kind of fryer but it is set up outside on the BBQ area. 

If they bring the food they want, that’s completely okay to me. Otherwise whoever is doing the cooking determines the menu.

It’s this kind of situation where I really appreciate having the keypad entry on my Grand Marquis. 

My buddy was talking to me about this last month. He’s really into making pizza dough and has read about it a lot. He told me that a lot of people don’t let their flour hydrate enough. He said people should let it sit for half an hour to let it hydrate. 

This! I’m with you. Those hacks have helped me immensely.