bristol rocks, really amazing coutryside around it and nice city. It's the only city I like in UK now (south anyway, been a while since I went north). What region you from?
still not worked out the whole keep it weird thing is just people being natural then? Take your time man
Yeah, nothing weird about a highly macho nation of 99% catholics voting in a jewish woman. Move along, nothing to see here..
mate was brought up in swine down surrounded by stabbings and mayhem (swindon is always the test town for future cultural implementations) and have blitzed stright across the magic roundabout in an extreme state of confusion at 2am. Can't get more west country than that without being wasted on scrumpy whilst doing it!
Recommend keeping flamethrower in front and pointed down. One never knows when ones flamethrower could spring a leak
how do you cook yours normally?
yeah went back in May. Fucking steak in tamper proof boxes in the co-op? In aldermaston??? like seriously WTF? Gravesend or swindon, I'm kinda fine with it to be honest, long time coming. But Aldermaston? And the previous visitlast year was in Brighton, young kid at the tobacco counter in Tesco with a body cam? ummm Uk turned into Mogadishu and everyone still kind of asleep and thinking this is normal?
maybe UK and France too if they wake from the slumber
Take he plunge! I cook rib eye usually 3 times a week so I've been practicing lots of different approaches. This is now my go-to. It's a question of timing though. Get it a little wrong and it can come out over cooked. You want me to take temps and timings and then let you know what it was when I get it right, let me know, I'll try staying off the beer when cooking and try to take notes!!
It’s all taste and we all like different things right. At the same time, from my perspective, lean cut like fillet steak, I sear and go rare but something like a rib eye, searing to keep juices in and then slow cooking indirect allows the fat to render and going slightly more cooked actually results in more flavour and still retains a soft texture.
My real bitch of a challenge is trying to get picana right. Sometimes I get it so good I want to just drop other cuts, sometimes I’m ashamed to serve it. It’s the hardest cut for me.
Think Mccairn and Ridley doing a reasonable analysis on jihad science shows. At the end of the day, who knows and all very fresh!
Meh. Much will be used to try to undermine uncontrolled humanity. More that we need people to reach out to newbies and explain that bitcoin being integrated from beginning and to follow who they want. And it is Bitcoin. Cryptobros can get savaged here in the wrong crowd!
Yup. More juicy, more tender, more flavour due to fat render. I do couple minutes each side close direct heat to sear. Then indirect and close grill about 10 mins, flip over and close again 5 mins or so. Depends how rare you want it but for me, ribeye done like this go a little more than normal so I go medium to medium + just to get that fat to render
Always and if am free, always happy to meet new people and find the time. Let me know and lets see
British (ish) bloke. Married to woman (real tits and 2X chromosomes with all the insanity that entails). Travelled a lot and always appreciate a local showing me things i might not have seen. Happy to extend courtesy and meet new peoole
Looks like dm needs work then
Shows up on amethyst. Weird
nostr:npub1xtscya34g58tk0z605fvr788k263gsu6cy9x0mhnm87echrgufzsevkk5s just to let you know, got into thread with someone who sent me dm. Showed up on Damus and sent response. He sent me a response and never showed up. We carried on in thread as well and he mentioned it. I checked on amethyst and showed up. Still not showing in Damus. Just thought I’d mention. Bit weird