This is New Jersey – a state that couldn’t tell the difference between a sentient Macy’s Parade Balloon and a governor. Twice!

No Ma’am. It’s Whataburger honey butter chicken biscuit.

How is that a sloppy joe and not a bastardized Reuben?

My wife works there. It is a wonderful library.

My library system (Daniel Boone Regional Library is mid-Missouri) has both!

I love a good Western, but I’m so tired of the apathy—or outright disdain—that most creators, even modern ones, in the genre have toward Native American characters. I appreciate you highlighting a few that have tried to remedy some of the sins of the past, but...damn, it’s way past time for a Western film that centers…

It’s better than what the cafeteria at my son’s school offers some days. One to two times per week they have an option for “cereal fun lunch”. We pack his lunch 90% of the time, but on a night where neither of us have the energy to make one we’ll check the menu and be annoyed when that is the option. 

This one’s for all the people up during REAL WAFFLE HOUSE HOURS

Not entirely accurate. Other streaming services don’t have the special features from the physical media that Filmstruck made available through their service. Also, the Criterion / Janus Films library is far more extensive than what they will ever be able to release on disc.

Getting TCM means getting cable and paying a cable bill, which defeats the whole purpose of a streaming service. And Criterion Blu-rays retail for $40 and can rarely be found for lower than $20.

Can I get it in 2 door with a useable bed? Can someone make a truck that isn't the size of a tractor trailer FFS!!!!!??????!!!!??? 

I always see it as a depends on what the item is. A muffin for example. This food item is made to be eaten on the go. It has its own wrapper and everything. No ziplock or extra container needed. No difference from me taking one up to my room or to my car. Get over it. Now scrambled eggs for next example. It needs a…

That would be because this is cool and the Gladiator isn’t.

I like this more:

Sweet a truck with a bed just big enough to hold my protein supplements and gallon jug of water!

Like I said, I understand he has knowledge, and maybe he’s just worked on different kinds of stoves than I have, I’m just saying a 1/2 inch ribeye cooked on medium 5 minutes a side will not look anything like that picture on any stove I’ve ever used. 

Here’s my full proof tip for cooking a perfect steak at home: Cook a lot of steaks until you get good on your stove, with your frying pans, with your oven. Everyone’s equipment is different. The more you cook, the better you’ll get at gauging what you have to do for each thickness on your particular set up.

Yeah. This is pretty much a recipe for ruined steak. 

You know this is actually quite bad advice, because steak cuts are not uniform in thickness...this length of cooking time will destroy most steaks people buy in supermarkets. For those people i suggest buying a meat thermometer. Poking it doesn’t destroy the steak, the juices don’t all run out giving you a dry steak.…

This whole thread is just how not to cook steak. Searing in juices isn't even a fuking thing, searing removes moisture and does absolutely nothing to contain it