I plan on watching this as it was meant to be seen; in a dark, dirty corner in way in the back of a pizza hut (a full parlor, not one of those shitty carryout only ones), on a screen that is tinted green and has that “winners don’t do drugs” message burned into it.

They should call it Greenland.

Your painting sucks!

Thanks, now I’m really hungry.

It is easier on a grill/flatop, but basically cook both sides to just under your liking, then place it on it’s fat strip bone sticking straight up in a cooler area of the grill and let it go for about 15 minutes.

PUT THE MIMOSAS DOWN!!!

I’ve gotten perfectly cooked steaks since I started using the reverse sear method as outlined at Serious Eats: https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html

I pay about $1.25 an ounce for prime steaks at my local market, which the more I learn looks like a great deal. That guy is paying 16 cents more per ounce before the markup- but that’s probably because he’s buying that steak in New York and I’m buying mine in Ohio. Still, that’s not a horrible wholesale price.

I like this news so much I want to take it behind a middle school and get it pregnant.

I was you until I discovered sous vide. It’s like a magic trick. You should really check it out.

I would also note that medium-rare and up also dissolves a lot of the connective tissue and internal fat, making the beef more tender and flavourful (particularly in American beef, which tends to be a bit fattier).

Probably he means no harm.

Very similar voices, but Miller’s is far more grating, IMO.

... motherfucker...

It’s Tom Hanks for sure.

Interesting documentary; where else besides HBO can I screen it?

Somewhere in St. Louis a very literal-minded paramour has left his lover deeply, deeply unsatisfied.

This is serious business, damnit. Making light of it with pickle puns isn’t kosher. You need to go elsewhere if cracking wise is your bread n’ butter.

WHERE HAS THAT BASTARD BEEN?

Anybody want a peanut?