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conVINCEd

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Posts posted by conVINCEd

  1. Last time I had Pizza Inn was in Texarkana circa 2008.  Buffet.  My memory tells me it was pretty good.  I had no idea they still existed.  If I saw one on the road I would stop.

  2. 3 minutes ago, HenryJames said:

    Getting up to piss like an old?

    Fell asleep on the couch and went back to the bedroom when I temporarily arose from my bourbon-induced nap.

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  3. 1 hour ago, Hook1997 said:

    Went to Ruidoso NM for spring break once, you had to avoid half the mountain that was grass the other half was ice…   If you plan to ski I’d just drive a few more hours to Colorado.  Ruidoso is great in the summer though for a quick getaway.  

    Are you flying or driving? Because if you’re driving it isn’t quick.

  4. The Lego is certainly painful to step on, but the full on model car will fuck your ankle up in a more painful way.  We don’t have kids, we were babysitting.  I stumbled over that thing at 2:00 am and it sucked.

  5. 27 minutes ago, huge said:

    At least it wasn't a Lego.  Could have been risking amputation.

    It was a hot wheels car.  I’m mildly sore in the shoulder, hip, and knee, and the ankle is fucked. Iwent down hard.  

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  6. Severely sprained ankle.  I would love to tell you that it was because I was going hard in the paint grabbing a rebound in traffic, but it’s actually because we kept my sister’s kids for a night, one of them left a toy out, and I stepped on it trying to get to bed in the middle of the night with the lights out.

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  7. 1 minute ago, Dbeasy said:

    So is the PGA Tour purposely trying to go out of business? They show a few hours in the afternoon on NBC, but the leaders haven't even teed off. Then, the program ends. You have to go to Peacock to watch it, which no one is going to do.  Or, I guess the Golf channel will also have it live, but that doesn't start for an hour and it isn't clear to me that it's llive. Meanwhile, Liv tour is playing two channels down.

    They’re lift, clean, and place so I’m guessing there have been some weather issues.

  8. Our maid comes every other week, charges $150, does a decent enough job cleaning the house and does the laundry.  There’s only two of us, so if you have a bunch of rugrats running around your laundry burden might be too much for her, but she shows up after she drops her kids off at school and leaves in time to pick them up.  She generally gets it done in that timeframe, occasionally we have to take the last load out of the dryer.

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  9. On 2/6/2024 at 12:55 PM, Chewbacca said:

    I think about 140 is the fastest I've gone.  Then I had visions of being thrown in jail and slowed down.

    I pegged the speedometer on an 87 Mustang GT.  I think 135 was what it maxed out at, but that was a few bourbons ago. That car wasn’t exactly smooth north of 100.  Also made it from Austin (MLK/35) to downtown Dallas  (Woodall Rogers exit) in just under 2 hours my freshmen year in a 1987 Supra.  Since my days of youthful stupidity ended, I think the fastest I’ve gone was about 110 in the wife’s G37 on a trip to Ruidoso.  That was by accident.  Desolate west Texas highways can lull you into a bit of a trancelike state.  Snapped out of it when she asked me how fast I was going.  I told her 90. Sorry babe, it just got away from me a little bit there.  Won’t happen again.

  10. 3 minutes ago, DDD Dad said:

    That article I posted does a deep dive and is very informative.  It's probably already been posted in this thread.  His serious eats sous vide guides are excellent.  (although I've come to the conclusion that you don't need to rest steaks that have been cooked sous vide; you can cut and serve immediately after searing with no loss of moisture).

    I’m an absolute amateur with a 15 handicap. I threw them in at lunch, went back to work, and slapped them on a smoking hot cast iron after getting home.  I’m vowing to improve this year.  It’s been a novelty appliance received as a gift to this point.

  11. Just now, DDD Dad said:

    The temperature will dictate the color (doneness), not the length of time (once the meat has fully gotten to that temperature).  2 hours is probably sufficient for most cuts of ribeye, but if you go super thick (over 2") then you would want to add a little time to make sure it fully heats all the way through.  Length of time beyond that will only affect texture.  I think Kenji Lopez-Alt did something on this a while back that suggested fattier steak cuts don't improve after that time frame, and if they go too long the meat can take on a mealy texture.

    As someone who has fucked around with this a little bit, they can definitely take on a mealy texture if you leave them in the drink for too long.

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