A left-handed compliment
We’ve been trying to walk every day since the weather broke.
We’ve walked every day this month, and today we walked a total of 4.5 miles.
I had to do something, my fat ass creeped up to 260 again
Fortunately we found a dog park, off an improved walking path, in which to park
The first time we walked this path we parked in a shopping center at one end. Evidently the shopping Centre doesn’t appreciate that and issued me a $55.00 ticket.
Not a real citation, one from the company that manages the parking. I could get towed or booted if I park on one of their properties again, if I don’t pay.
Yeah…
Right…
They don’t make a ‘Denver Boot’ that big, and you’d need a tractor trailer to tow the Dude. Not that I’ll use any of your lots again purposely.
Yesterday, as we returned to dog park from our walk, I hit the men’s room.
On my way back to the where the truck was parked, I walked by a group of 7-8 city or county maintenance men. Thier white work trucks with the seal, backed in, parked in a row. They appeared to be just finishing the loading up of tools and were bullshiting, when one noticed me.
He turned to the other gentleman and said
“That’s what I’m going to look like when I get ‘old’!”
I must be getting soft.
There was a time when I would have quipped
“Who you calling old motherfucker?!?”
Yesterday’s video failed to upload. We’ll see how this one does.it was called “by the fire…with no fire”
Thank you for reminding me. I wanted to talk about our post-show hangout in Memphis and here it is:
Reminder: I think Tom Shillue (& Jamie Lissow...dig, dig) will be on the panel on "Gutfeld!" tonight (Mon) if they finally air last Friday's show.
“Reverse Sear”
I’m a big fan of Sous Vide.
It’s extremely easy to make a mostly perfect steak. I say mostly perfect because it’s not always easy to get a good crust on it.
Mostly because of the way it is cooked. Once you remove a piece of meat from its Sous Vide vacuum bag, it’s ‘wet’. You have to dry it with paper towels. Although it doesn’t get it dry enough to put a good sear on it. The residual moisture has a cooling effect.
I therefore have tried the ‘Reverse sear’ method.
You cook the steak via indirect heat, around 250 F, and then sear the steak when it gets ‘close’ to your target temp. The searing and ‘carry over’ will get you to your target temperature, making it perfect.
I’ve a propane pizza oven. It was just $150 extra when I bought a 36” Blackstone griddle. It was normally $350.
I fired up the pizza oven on the lowest setting and loaded the steaks on a 1/4 sheet tray and rack. I had to continuously play with the oven’s controls to keep it at or near ...
