That is EXACTLY my thought.  The form is the same but the presentation is slightly tweaked.

Yeah, it’s structured like someone trying to copy a college essay but changing the text a little bit.

Agreed. There isn’t much to debate here.

But you can’t exactly rule out randomness. Trillions of monkeys on typewriters and all that. 

It’s funny - I was actually looking back through Filip Miucin’s other reviews to see if I could find other examples of plagiarism, but they’re all so full of cliches (“The Elder Scrolls V: Skyrim still holds up as one of the most immersive virtual worlds ever created in a video game”) that it’s impossible to tell.

eh, sometimes it’s just about the odd/awkard feeling... like when you’re all just watching a movie and they start getting cuddly on the couch. Makes you feel like a voyeur.

And deep conversations where you’re sharing personal stuff your friend you’ve had for years knows about, maybe you don’t want to be sharing that…

Manual conversion is what, $2500 in these? If I could convert my M5 for that I’d do it in a heartbeat. Fuck originality, this car needs someone to make up for lost time.

Japan primarily hunts Minke Whales—which are in no way shape or form an endangered species, and are in fact, extremely numerous. Every major environmental conversational organizations like IUCN Red List and CITES list the Minke Whale as “Least Concern” or “No Concern” (the lowest respective categories possible of…

i’ve never had whale blubber, but now i cannot rest until i’ve eaten whale blubber

I’ve heard “there’s a reason whaling almost caused their extinction... they taste too good”

It is because only a savage would cut beef along the fibers during preparation.  Always cut perpendicular to the fibers when eating.

The texture of fat in my mouth makes me retch automatically, so I’m with you. It can be annoying finding a good cut of steak, but I simply can’t do fatty meat. And these Wagyu pics look horrifying, haha.

You’ve seen people fuck up sous vide? That amazes me. Sous vide is literally the most foolproof cooking method there is. It’s damn near impossible to overcook anything. As long as you can look up the correct time and temperature you’ve got it made in the shade.

Thank you for posting this so i didn’t have to. I have no idea why people like fatty meats, fat on steak, etc. Bacon is the closest to fatty meats i can enjoy, and even then if i can pull the fat off of it, i will do so. (Lean bacon is fantastic, but so rare to find.) At home i just make turkey bacon (butterball brand…

I’ve only had mine since Prime Day but so far it seems like cheating. I have been following guides so maybe I’m just skipping the beginner mistakes but so far everything has been beyond expectations and super simple.  I’ve done ribeyes, pork loin chops, pork tenderloin, chicken breasts and leg quarters, and am on my…

Ive eaten whale and waygu.

You CAN actually cook short rib to medium rare! But you have to cook it at that temp for a long time in order for the collagen to turn into gelatin.

I think what you’re trying to say is that most animal meat is delicious, which is the One True Take.

This. So much this. Deep-fried blubber nuggets (yes that’s a real thing & not just a SpongeBob joke [one that stopped working once I tried the real deal], and if you ever go to the right parts of Alaska, it’s an experience everybody owe’s themselves), are honest to god, sinfully orgasmic. The blubber fat melts into…

Counterpoint: try it in beef pho and you may change your mind.

Not-that-Hot Taek: Wagyu is overrated and way overpriced.

If you have to eat it, thin pieces over a shichirin is acceptable, but it’s still just too damn fatty to be enjoyable.