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Posts posted by Party_Taco
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Appears that way… would be fun to kill in a sitting.
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So sad I won’t be changing my flight to go early… stupid Ravens. Anyway, my body is ready… assume it’s gonna be a ghost town come next Monday and I can meander a bit…
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Or, they have, knew this would go viral and went in head first. The SNL skit on it last week was fantastic and there are tons of kudos being thrown around LinkedIn between advertising folks I follow.
Your goal is to reach the zeitgeist and they have achieved. Can’t wait to get one to troll colleagues…- 2
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Got Pieros and Lotus on lock for the trip coming up. Lunches will be Din Tai Fung and Momofuku.
Have a solo night where I’m considering the bar at Zuma or Bavette’s, though I’ve done the latter a couple times. Anyone been to the former? -
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Couple recent expeditions…
1) Santa Maria style tri-tip, roasted cauliflower and stuffed peppers
2) Bacon Brussel Sprout Pizza with Aleppo honey drizzle
3) Creole Ruby Red Trout with pan fried okra- 15
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I still need a thermal for some hog slaughter. There are so many options that I’m starting to get choice fatigue…
Can anyone here sell me on something with good range / picture? I care less about bells and whistles, just want something rock solid that supports reaching out to 4-500 with ease.
Let’s call the budget 3k… -
Tonight is gonna be fun.
Best ryes of 2023 blind
I’m sorry, is that being projected onto the glass or is the glass a TV?
Quite the setup there…- 1
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Plank salmon on a bed of barley greens with asparagus and baked potato.
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Page is quickly gaining momentum… keep it continue!
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Toasted bagel, egg with dill havarti, avocado and some Korean chili paste
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Something so easy. Its the easy things we take for granted.
Grilled Ribeye from wholefoods, baked potatos and carrots with butter, pepper, garlic, and olive oil.
It is not even cold outside.
Med style branzino, hatch chile biscuits and mixed veggies went hard!
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I bought the Bluefin and Salmon at H-Mart, along with the plethora of ingredients to get started. I learned in the process that all most all wasabi on the shelves is simply dyed horseradish interestingly enough. The fish market at H-Mart is pretty cool, they have a lot of live in aquariums, and good supply of prepared sushi, and sashimi grade fish.
Most common is tuna and salmon so I started with those. I know that keeping fish cold (no matter the situation) is important, and what I did to keep the stuff extra cold in the fridge was get a Tupperware container to put the fish in and put some ice in a ziplock to keep the fish literally ice cold. The other thing is to keep the exposure to air down, so I cut off what I need, rewrap in plastic and return to the tupperware ice step up.
One thing I have sort of decided already, is that I prefer a snow cone style hand roll, to a normal roll. Simply because I can put more stuff into them and less rice as a percentage. Plus super easy to personalize and add or eliminate ingredients for each person. The other thing is while in my mind I sort of poo-poo the Krab (fake) it's a nice protein supplement that lends a creamy nature to the hand rolls. Anyhow something new, and fun to fart around with. Plus you can make the shit look pretty, with a little care.
The hand rolls are easy to roll and you don't even need a mat. The little tab is where you rub some rice on it to "glue" it to the nori roll. Below is a pic of ingredients for a similar tuna hand roll. But shows one of the tricks I use constantly to create a quick, sanitary, and disposable surface to work on. I sprinkle a little water on my countertop, then lay out a sheet of plastic wrap (or more for like a brisket rub), and the water tension holds the plastic wrap in place and keeps it from sliding around. Plus cleanup is non-existent!
Salad with Krab, seaweed salad, tuna, spicy mayo, and spicy mayo for lunch. Best looking leftovers I have ever had!
Good shit! I’m very much looking forward to the H Mart opening up on Burnet.
In other news, tonight was all about the Cornish hen:
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Had leftover brisket… you know the deal!
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Wish we had Michigan’s secondary
Or their pass rush…- 1
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Got an email couple days ago from a realtor and said the QRP age got dropped from 45 to 40. Can’t remember if I knew that or not but figured I’d share
Good read on all that: https://www.belizetourismboard.org/programs-events/retirement-program/#1638292515937-d0a94f63-ac5a
Seems like a great opportunity if you can swing it! -
Y'all mind if I interrupt this slap fight over fucking sauce for some BBQ news?
When the name drops, please share, as I’ll certainly be checking that out once it opens… -
Saw this in the wild for the first time today… only thing on the shelf without a price, so I didn’t bother asking.
Did snag an Elmer though, so not a bad day… -
Let’s fucking GO!
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This officiating crew is fucking BOUGHT
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How many late hits out of bounds can a team absorb?!
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Yeah, the one time we tried to use Centurian at DIA this year was one of the worst reported delays I’d heard of… Over an hour just to get on the waiting list after “registering” through the app? Fuck that noise…
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Any word on 2022 Bombaucher and Shenks? Have access to both, but haven’t tried either.
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Any reason NOT to pull the trigger on the AAdvantage Executive World Elite Mastercard right now?
Currently about to get fucked on Companion Pass with my SW card, so looking to shift that to something new that gets me lounge access.
Right now my primary spend is divided between my SW Visa and Amex Platinum. The latter has me covered at the Delta lounge, and the wife has a Sapphire that yields Chase access, so only missing AA at AUS.
Willing to wait if anyone has an inkling that 70k point offer gets better in the spring, but otherwise ready now… -
Stayed at a VRBO so cooking implements were at a premium, but thankfully you can do a leg of lamb on just about anything…
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Bourbon
in Food and Travel
Posted
Made a MIGHTY fine manhattan with the barrel pick from the Shaker tonight. No regerts…