Jump to content

pearlandhorn

Legacy Members
  • Posts

    3008
  • Joined

  • Last visited

Everything posted by pearlandhorn

  1. Agree with you there. Don’t think the big supermajors are going to go balls to the walls spending a shit ton of money right now. They’re leaning up and going to print money.
  2. Just got the letter from SBA for my company's $2.4 mil loan. 100% forgiven. Applied first round in April 2020 and submitted forgiveness 11/30/2020. Did not apply second round.
  3. A lot of large companies do this, even outside of O&G. This is standard practice in big 4 public accounting.
  4. I hope this is the case as I wasn't impressed with Pinkerton's when I went a few weeks ago.
  5. More of that please. And more of the top 2nd please. thanks.
  6. Elizabeth Warren thinks they are and should be taxed as such.
  7. Stock options to the beneficiary aren’t realized income until the options are exercised. The options literally sit there and have no value until they are exercised. Now, do you want the beneficiary to be taxed based on the unrealized value as of 12/31? That would created a deferred tax liability that you have to carry forward to the next year (assuming the option is > 1 year in length). What happens if the stock price is less than the strike price of the option at the next year end? One would then need to reverse the deferred tax liability and take a credit on the next tax return. Point is: you can’t tax on unrealized gains without creating certain tax credits.
  8. Fuck that bitch ass USF player talking shit when he hit that game tying homer. Eat crow you piece of shit.
  9. Why fly a real airline when I can fly my wife for free everywhere I go? Air travel is a commodity. I fly first or business if I travel internationally. Domestic - SWA.
  10. Went to Pinkerton's today in Houston (first time there). Meat was so-so. Sides weren't good. Brisket flat was probably the best brisket I've ever had. Pulled pork wasn't good. Jalapeno cheese sausage was ok. Beef rib was ok.
  11. For work, I book business select and fly so frequently that I can check in at the airport and still be A1 - A3. For vacations, I'm always A15-A17 as well. Sucks to be poor.
  12. These kids are in high school? Jesus Christ. Most of them look 25.
  13. inner two plates on each side are 45 lbs bumper plates and the outer plate is a standard 45 (I think). Either way, it's an impressive front squat.
  14. 315 front squat? Yeah, that's pretty strong.
  15. Keto most definitely can with all the increase in cholesterol you get while on it. It's a trade off though. While higher cholesterol can lead to an increase in heart disease, it's supposedly increases testosterone levels. The main benefits of Keto is rapid weight loss due to a restriction on carbs. Your body burns through fat much quicker when it's deprived of carbs.
  16. It’s $142,800 for 2021. Not being douchy, just pointing it out. Want to know how to fully fund social security? Simply get rid of the cap on wages subject to SS tax (like Medicare tax). Boom, problem solved. Almost 50% of the US annual budget goes to SS, Medicare and Medicaid. Getting rid of this cap on SS would shrink the allocation of the budget to about 25-30%. But knowing politicians, they’d just reallocate the budget to bullshit that we don’t need.
  17. Kind of piggybacking on what @Baboontyme says, getting on the right path is 100% psychological. You have to have the right mindset to set yourself up for long term success. Don’t think of it as a diet, but a lifestyle change. Find out what works for yourself and stick with it. I found that when I saw success, the motivation to continue exponentially grew and it just builds on itself.
  18. Traditions? Haven’t eaten there in 10 years. My aunt eats there twice a week.
  19. Finally got a break from the rain and was able to throw some pork tenderloins on the grill. So damn good.
  20. Bought XLE at a $30 average back in April 2020. I've been pleased.
  21. I was under the impression that smaller briskets would be easier to cook when I did my first brisket. I did an 11 pounder for my first one. I was paying too much attention to internal temp (when I should wrap, pull it off, etc.). I watched a few videos and read a few articles and have completed ditched the notion that you have to wrap at a certain internal temperature and really just base it off the look of the bark and the fat render. On my cooker, I've wrapped at 160 and as high as 180. For me, it really just depends on the look of the brisket. After wrapping, I stick a thermometer in the thickest part of the flat and just set it to notify me when it gets to 200. I'll take my thermopen and probe a few spots on the flat and point to feel how they are. If the thermopen doesn't slide right in (giggidy), it needs more time. I'll then let it rest down to 170 internal or so and if it's not time to eat, throw it in a cooler, still wrapped in butcher paper, until it's time to eat. The last brisket I cooked a few weeks ago was a 14 pounder. A larger brisket takes longer, but it's definitely easier to cook than a smaller one and has better results for me. Oh, and there's no such thing as too much pepper. I've even started going 2/1 ratio of pepper/salt. Never used a binder for beef either.
  22. SLB to the MOON
×
×
  • Create New...