FOOD THREAD VOL. GRUB LIFE

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Joined Nov 20, 2007
I know your previous posts were addressed because I was the one addressing your claim that the girl was "inattentive", and you just keep moving the goalposts/not arguing how my stance is wrong. If your answer to a rebuttal is "I disagree" and providing no further reasoning as to why, it's time to state your case or admit you're wrong.
My replies have remained the same.

There are no goalposts to be moved. Thats just a lie.

I've already explained. I do not need to provide further reasoning for you. Also no reason to admit I'm wrong when I am not.
 
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Joined Aug 31, 2012
My replies have remained the same.

There are no goalposts to be moved. Thats just a lie.

I've already explained. I do not need to provide further reasoning for you. Also no reason to admit I'm wrong when I am not.
:rofl: Alright, man. Have a great week.

Anyone else care to elaborate on what was wrong with her technique since Zik refuses to ever admit that he's wrong?
 

Rumble

Supporter
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Joined May 11, 2019
put some chicken on the grill last night
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link for the marinade


also did some sashimi salmon
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How do you pick your salmon for raw servings? I’ve wanted to get into poke and sashimi making myself, but feel daunted with making sure I’m staying food safe.
 
2,957
587
Joined May 31, 2007
Been following Guga Foods / Sous Vide Everything for a few months. Decided to pull the trigger on some Australian wagyu (MBS7) from Grand Western Steaks. Cooked at 131 degrees for 90 mins.
Pre-bath
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Post bath and patted dry
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Post sear and slice
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Extremely tender... went a little heavy with the salt but still very good. Paid $290 for 4 10 oz ribeyes. Definitely wouldn’t buy frequently but every once in a while would be cool.
 
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