Those knives suck. I had them, that is the set that made me look for good knives. You don’t have to spend much to get decent knives, but don’t get those. Victorinox is always a safe recommendation.

Those knives suck. I had them, that is the set that made me look for good knives. You don’t have to spend much to…

My sister lives in Chicago, it is a GREAT food city, top to bottom, maybe the best in the US. 

I love the description, and I'm glad you had a good time! Picking a great steakhouse in Las Vegas is like shooting fish on a barrel. I don’t think I’ve ever had a steak in LV that hasn’t been phenomenal. I think my favorite has been at C.U.T., in The Palazzo, but every one has been incredible. There’s a high bar, and…

Its been a long time. I had a ‘63 Bonneville convertible with a 421 tripower, and a ‘65 with a 421 4bbl. This was ‘71-’74. I remember the '65 getting around 9mpg. Both cars are much better memories than they were actual cars.

Pretty sure they’re counting gross front and back, before chargebacks. That’s been the case previously.

Agree, but on a 440 you're probably parsing the difference between 11 and 9. (6pk vs 4bbl.)

It doesn't help if you're out and about, but it's a pretty easy make-at-home side. And you will then have the luxury of deciding your own combos! Just hit up the big G for ideas. 

Yep, one year I made a big bowl of the fresh stuff, and it was barely touched. But two cans of canned sauce were eaten 

Counterpoint: smoke does not make everything taste better.

I know quite a few local political leaders. And while I like most of them personally, I wouldn’t trust any of them to decide whether or not their dog should have puppies, let alone have a say in my daughter’s reproductive health.

Working at a Chevy dealership back in the ‘90s. A load of cars came in, and on the truck there was a sky blue Corsica with a red velour interior, and a maroon Corsica with a blue velour interior! Although that is strange (even for GM), the strangest thing is that, while waiting for Chevrolet to take them back, both of…

You weren’t there. The only Yugos left are the very few good ones that were also cared for.

Honest to christ, I would daily drive that sucker if it has the right seat belts 

Yeah, I had to look that guy up.

“I didn't say anything bad about the food, I just said I haven't seen that old horse you had tied up out back lately!"

I don’t do this. I was taught, “freeze quickly, thaw slowly”. So that’s what I do. I’m probably not going to change. I buy whole strip loins and rib primals, prep them into steaks and roasts, and quick freeze them. It works for me, and I'm too old to change. 

Clair. A topic near and dear to my heart....

“The hole is filled with a selection of local fruit-forward sauces: coconut, starfruit, or banana relish, passionfruit mustard, and garlic lemon sauce.”

It smells like cow manure to me. I either substitute black pepper or omit completely. 

I like it baked through and through. 350⁰ for 20 minutes? I've done them for 30.