A little Rage / Tool trivia: When Tom Morello was putting together the band that became Rage Against the Machine, he was already friends with Maynard, and considered him for the lead singer role before selecting Zack.

Yes, but he did put the sketch pad capability to good use...

This had a surprisingly positive outcome. He didn’t even have to show proof of his identity / player status / Super Bowl heroics. It’s actually a little shocking this didn’t end badly!

Let’s put a face with the name of this smug looking POS murdering rapist monster...

I’ve learned that the best method for vacuum sealing without any air pockets is to:

I would only be guessing about the science behind the benefits of the meat being wrapped in butcher paper (which has a waxy side that touches the meat), then being vacuum sealed. Perhaps it has to do with moisture retention and the creation of an extra barrier between the cold air and the meat.

No. My total cost per pound was right around $2. I had about 60 pounds of sirloin, t-bone / porterhouse, filet mignon, ribeye, strip and flank steaks of locally raised, grass fed Limousin beef, not to mention all the London broils, short ribs, ground beef and countless various roasts. Feel free to price out the value…

The tooth was eventually found on the floor of the strip club and returned to him, but I guess it couldn’t be saved and he was sadly forced to wear a fake tooth for a while.

That’s a good point. Most chest freezers are manually defrosted, mine included.

Haha...I don’t think that’s how aging beef works! Actually, I did ask for my half of the beef to hang for 7 days before butchering, which does age the beef in a way that’s beneficial to flavor and texture.

No worries - I’m happy to clarify! The meat was wrapped, then frozen in a freezer that’s made to rapidly freeze large amounts of food.

The meat I sealed in bulk was freshly frozen and paper wrapped by the butcher who dispatched and butchered the cow. You can do the same thing with meat that wasn’t previously frozen and get similar results. And you’re right, most common vacuum sealers will make easy work of the air pockets within the paper wrapper.

If your vacuum sealer can’t get all the air out that exists between the paper and your meat, your vacuum sealer sucks (poorly)! Mine is a FoodSaver, and it does a fine job.

If you know you’re going to keep the meat around for a while, as in my case, the paper / vacuum sealed bag combo is a must. My butcher labeled each paper-wrapped package individually, making my job that much easier.

Do it! When you factor in all the cash that would’ve been spent on all that meat from a grocery store (not even factoring in the premium value of this particular type of beef), the cost of the freezer was paid for in overall savings. Another benefit: you get to tell the butcher how THICK you want your steaks (thank…

I split a whole Limousin cow with another person, which gave me about 200 pounds of fresh, succulent, tender beef. In anticipation of my bounty, I purchased a new chest style freezer and a bunch of vacuum bag rolls for my vacuum sealer.

Though it’s not for everyone, Preacher is a great show, too. Unfortunately, their next season will likely start after BCS.

I’ve seen a promotion on AMC saying it will return “Summer 2018" - but nothing more specific.

Essentially, Wyatt there went out in the cold and snow with their Ford F250 snowplowing truck

“Sometimes Trump just makes me tired,” before confiding to his audience, “Guys, I don’t know how to break it to you, but the president might just be crazy.”