dem beats

Aaron, if you want to go next year I'll make a pact and split a room with ya. I've been wishin' and hopin' and dreaming to go to CES for years. Mark and I plan to probably both go next year, maybe we can get a bunch of us together and get a schnazzy suite (ala hangover sans tiger). Tiger or bust.

I've never had a veal steak like that. When having veal can you cook it less and still get out as much flavor from the bone/fat or is it more deicate so you cook it less than regular steak? I like my porterhouse usually just above rare. At shitty restaurant I order rare but at home I'll cook my porterhouse/tbone a bit more to get some of the char/bone flavor. No fat means less cooking ALWAYS. Good analogy. Same cow, one ribeye one tenderloin. No matter who you are you better cook that tenderloin less as it will still fit your tastes better. And no, sight is not a taste so color doesn't matter. In fact I don't like my ribeye's rare, but mid-rare. Of course using culinary definitions where rare = cool center, ie not warm. Ribeyes need to be warmed, albeit barely. Slow cook to penetrate so it is even with a hot sear on the outer flesh. Fuck, you are making me hungry. You made yourself hungry. I will however help you out now. i have some fresh shrimp and scallops and a clump of crab thawing now. Some chicken breasts and thigh(I only had boneless skinless though BOOO). Going to make a little srimp stock, maybe some saffron will come out... Hrmmmm..... I just made reservations for Manny's tomorrow night too.

I caught up now.... And vacation rocks. I may be able to deal with a few more months of work. Really.... i only need one more year until I'm fully vested and then I won't give a damn if I leave my company or not.

Nope; I rather like mine rolled in cracked pepper and a pat of truffle butter on top, though...mmm... Curious where you buy your truffles. Everywhere I try here they are redickufuckingly expensive. I am out of the ones I picked up in Europe and your comment made me want a refill. Jerk. I don't buy truffles, silly. There's a couple of restaurants in Houston that serve dry aged Prime steak with pats of truffle butter on top. Last one I had was from Brennan's and I almost came right there at the dinner table Crap. Was hoping you had a hookup. I do need a truffle slicer though I have never had a truffle in any form. Ever.

I work at a restaurant and people who order a 30$ Filet Mignon and get it WELL DONE.. im just disgusted by it... I always bring the person like A1 or Heinz 57 sauce.. The last time i had a steak it was at The Bristol down at the power and light district in Kansas City and i got that bitch RARE! /rant I always get fillet blue. But agreed on the assholes getting over cooked meat.

I've never had a veal steak like that. When having veal can you cook it less and still get out as much flavor from the bone/fat or is it more deicate so you cook it less than regular steak? I like my porterhouse usually just above rare. At shitty restaurant I order rare but at home I'll cook my porterhouse/tbone a bit more to get some of the char/bone flavor.

huh? Put the vitamix into thermal shutdown last week. Something about ice cubes, ground veal, ground pork, and ground fat that it didn't like. teh suck! I almost purchased a food service vitamix on a whim at the restaurant supply store. Only one speed though and the timer thing looked like it would piss me off.

I hate shaving, but had to see a customer and a full beard on me doesn't look so professional in particular when its just coming in < hates shaving too. I've been trimming mine for couple of months now and I don't feel a need to shave at all. Short and no skin irritation. im a year deep without shave or trim. After the grandmothers funeral I just said eff shaving.

find a bucket and dunk it, or pour bubble blowing juice on it. Find the leak pretty quick that way.

That looks disgusting. I do not like shrimp though. I thought you were going to ask where on the Turkey the bacon comes from? That is the only part that confuses me. Fat isn't bad for you, sugar is. Real bacon is teh yummy. I think at times that we have the same parents yet somehow I got dropped off in over north Mpls when they exited incorrectly going home....

Not real Bacon?

Plucking seems the less painful method out of the two. You haven't plucked nose hair then.

I literally laughed so hard. That has to be less painful than pulling a nose hair.

OH TEH NOES.

Aaron, if you want to go next year I'll make a pact and split a room with ya. I've been wishin' and hopin' and dreaming to go to CES for years.

that is a good life. I will say my wife is more of a hound than me.

<--jealous. Me too. It's been WAY to look since the last blowie.

If it's not Wally, it's not for me.

Now STFU and vaccinate your fucking children already I loved the House clip when the hippy vegan mom wouldn't vaccinate her kid because it was all a money making scam etc etc. House mentioned the organic baby coffin money making scam was a much better. I <3 House. If I were a doctor, I would be him. I would then just have the job to match my god complex.

I have never been on a sled for anything other than getting around or doing work in the winter. I'm jelly.

http://www.parts-exp...tnumber=300-375 WIN! I have a pair of those sitting at my house. I got them for free when I bought my first DTA-1. You like? Do they work at all? I think the idea is amusing if it works. Do any testing on actual frequency range?

http://www.parts-express.com/pe/showdetl.cfm?Partnumber=300-375 WIN!

I see your pony and raise you a BULL

J-road. I second the Parm reg. It's on another level. We can use less and get more flavor. And if you shred yourself you will be the happiest man ever.

...ilitest....