///M5

For the 2nd time they are permanently fucked. Should throw them away. Hard to actually do that with subs legally though as they must be disposed of. PM me and I'll send you my address. I am a king at getting rid of garbage woofers. No problem. I'd be glad to help.

If you are so concerned be more careful. All that being said, learn from it and don't do it again.

Milk, mmm, not

Terrorist figure that shit out and that will cause terror.

old'ish news http://theksmith.com/software/hack-vehicle-bus-cheap-easy-part-2/ I hope everything goes as planed and I will have steering wheel controls on the Note 2 in the Jeep.... Wired that is easy, are you planning wireless?

Very popular here There are 4 places I can get any of that within 5 minutes walking distance of the office Kafta >> Gyro

We had 80 and are now sub freezing as well. I just wish it would have stayed freezing so the damn snow would be here. Only 4 more days until I will be ready to say okay to spring. Trails are closed on April 1st so boo, what a shitty year.

That is fucking spooky, not that I clicked on the link but I've done enough consulting at Medtronic and Guidant CPI to know exactly what could happen...

Just noticed the tab title, lol. Bon crappetit!

I'm just going to have you pick it out for me next time. One of the burner LEDs went out already. Omg 5 years or some such nonsense. That makes me wonder who got hard when I shared my meat pics? Just for you buddy: http://www.reddit.com/r/shittyfoodpornThat is AWEsome. Big stress on the awe.

I make killer gyro's... Need to stop at Bills Imported Foods for the pita. The rest is easy. If you like Mediterranean food it is a good stop sometime anyways. Uptown though so not next to you. Close to 35w though.

I'm just going to have you pick it out for me next time. One of the burner LEDs went out already. Omg 5 years or some such nonsense. I've burnt up most of my igniters, lol

Just breaded in a tad of flour..Why? Just dry the chops. Then you can brown the meat instead of raw flour.Just was easy really..IDKRaw flour is not good eats. Maillard reaction on a hunk of flesh may just be the yummiest thing ever.

Odd? Our beef is what looks odd. We've bred the animal right out of it. Looks like shit. Fucking dipshit hippies that think grass fed beef is good are about the biggest morons I've ever seen. Animals should be bred for FLAVOR. What you see there is lowest grade of prime that they have in Japan. Our prime they would consider select. Our scale has gotten bastardized thanks to the overweight population and the desire for a quick fix. Add some stupidity and it's fucked our whole food chain. There is a reason that most of the world will not buy our beef, chicken, turkey, pork, corn, wheat, etc... We pump so much fake bullshit into it our health is all going to hell. That is just what I am used to..You have to remember I was raised in the deep south,so of course that is what I am used to.. And what would seem good to me may not seem good to someone that was raised in a different geographic location..But I do agree totally! Don't get me wrong..I was raised in Fargo ND...it isn't about where you are from but where you want to go next. Don't dwell on the past, but focus on making tomorrow better.

Haven't cooked on a Capital rangetop, but want to. Sexy.

If it makes you feel better I wouldn't rebuy it...I don't think.

Most good home stoves have an 8000 btu burner for the hot one. I have a 22000 btu burner. I brown nearly all my proteins on HIGH and the pan is rip roarin' hot before ANYTHING hits it.

Then you can turn up the heat on your pan. Get a nice crust and still not overcook the meat.

Seriously, the only reason you dip things in flour first when breading them is to dry them. Paper towels do a more than adequate job. Use them.

Just breaded in a tad of flour..Why? Just dry the chops. Then you can brown the meat instead of raw flour.

When food is bred right, grown right and treated well in the kitchen it is surprising how little you have to cook. Case and point I ate 100% completely raw chicken in Japan. So did a whole restaurant with me. Blowfish needs equally careful handling....otherwise you die. Tasty though.

That is how it is brought to the table. In one instance they cook it for you in a pan, the other you can see the grill. Perhaps 30 seconds total cooking on each piece though. Close to raw. The restaurant where they cook for you, you are given a raw egg to use as sauce. YUMMY.

Odd? Our beef is what looks odd. We've bred the animal right out of it. Looks like shit. Fucking dipshit hippies that think grass fed beef is good are about the biggest morons I've ever seen. Animals should be bred for FLAVOR. What you see there is lowest grade of prime that they have in Japan. Our prime they would consider select. Our scale has gotten bastardized thanks to the overweight population and the desire for a quick fix. Add some stupidity and it's fucked our whole food chain. There is a reason that most of the world will not buy our beef, chicken, turkey, pork, corn, wheat, etc... We pump so much fake bullshit into it our health is all going to hell.

I'm also curious how you fried those chops. Almost no carmelization which means either you've chosen the wrong fat, had wet meat, put something weird on top of them or a combination.

So yes, those aren't even prime cuts. That was generally also the CHEAPEST grade of meat at each restaurant I was at. Most expensive was even more marbled, but I balance quantity and $ even when I go a bit absurd.