Welcome to the IHoP v.2

[dem beats 1,223]

Speaking of rims... All 4 of my rims are scuffed.

What the actual Fuck....

I didn't hit anything. Could the fact I'm not running run flats be the problem?

[///M5 2,833]

My aioli is just oil garlic and salt. Acid if I'm feeling fancy... But usually olive oil salt and garlic.

While it is not original that an aoili have an egg yolk IMO it is a good addition. Great dilutant too when you don't want to over garlic.

And this comes from a man that uses 2-3 heads of garlic a week for a family of 2 toddlers and a wife.

[///M5 2,833]

Speaking of rims... All 4 of my rims are scuffed.

What the actual Fuck....

I didn't hit anything. Could the fact I'm not running run flats be the problem?

Not unless you are low on air.

Curb rash or ?

[///M5 2,833]

That dilutant will also help stretch the emulsion

[dem beats 1,223]

My aioli is just oil garlic and salt. Acid if I'm feeling fancy... But usually olive oil salt and garlic.

While it is not original that an aoili have an egg yolk IMO it is a good addition. Great dilutant too when you don't want to over garlic.

And this comes from a man that uses 2-3 heads of garlic a week for a family of 2 toddlers and a wife.

I only use it for Italian hoagies... I might try a yolk, but it may kill the little old Italian woman who taught me.

Only in a mortar and pestle......

[dem beats 1,223]

Speaking of rims... All 4 of my rims are scuffed.

What the actual Fuck....

I didn't hit anything. Could the fact I'm not running run flats be the problem?

Not unless you are low on air.

Curb rash or ?

I'll take some pics. I didn't notice a curb....... I know the sound of rim on curb for sure.

Could Costco have scuffed them while putting on my new rubber?

[dem beats 1,223]

TPM is fine and it was fine when I double checked the TMP.

Could ice and road rocks done that?

BMW will refinish them for $180 a rim or so.... But Fuck. I don't want to spend that every 6 months.

[S.DeYoung 968]

Probably Costco or PO

[///M5 2,833]

My aioli is just oil garlic and salt. Acid if I'm feeling fancy... But usually olive oil salt and garlic.

While it is not original that an aoili have an egg yolk IMO it is a good addition. Great dilutant too when you don't want to over garlic.

And this comes from a man that uses 2-3 heads of garlic a week for a family of 2 toddlers and a wife.

I only use it for Italian hoagies... I might try a yolk, but it may kill the little old Italian woman who taught me.

Only in a mortar and pestle......

No need for the mortar or pestle, I use a chef's knife. Obviously not for the emulsion portion...

[///M5 2,833]

Speaking of rims... All 4 of my rims are scuffed.

What the actual Fuck....

I didn't hit anything. Could the fact I'm not running run flats be the problem?

Not unless you are low on air.

Curb rash or ?

I'll take some pics. I didn't notice a curb....... I know the sound of rim on curb for sure.

Could Costco have scuffed them while putting on my new rubber?

Costco absolutely could have. Pretty common.

[///M5 2,833]

Makes me wonder why my garage is a mess with car parts, lol

https://www.youtube.com/watch?v=lgwF8mdQwlw#t=29

[mikel7829 90]

 

 

I make a good traditional aioli too.

Still use miracle whip most of the time...... But I'm slowly backing away from processed anything.

I don't buy sugar spreads

Lol that is fair.

I buy the calorie free spread. Adds a. Lot of flavor to my sammich without any kcal.

One of my favorite sammiches is a tomato and mayo on toast. Salt and pepper or some other blended herb/spice. Nature's seasoning or Mrs Dash.

Really weird to still buy blended spices, but for things like that sammich, it's what I love.

 

That don't sound bad really,with a big ole slice of better boy or alicante tomato but I would prefer wheat before the toast but that would be good as well 

[Tirefryr 1,742]

2 hours to pull the headliner out of the Town Car.  Holy fucking shit. 

[mikel7829 90]

Anybody know the lifespan of a smoked boston butt right off hand?

[dem beats 1,223]

Anybody know the lifespan of a smoked boston butt right off hand?

Frozen, in the fridge or room temp?

[dem beats 1,223]

My aioli is just oil garlic and salt. Acid if I'm feeling fancy... But usually olive oil salt and garlic.

While it is not original that an aoili have an egg yolk IMO it is a good addition. Great dilutant too when you don't want to over garlic.

And this comes from a man that uses 2-3 heads of garlic a week for a family of 2 toddlers and a wife.

I only use it for Italian hoagies... I might try a yolk, but it may kill the little old Italian woman who taught me.

Only in a mortar and pestle......

No need for the mortar or pestle, I use a chef's knife. Obviously not for the emulsion portion...

I cannot fathom that much knife work. The m&p is how I was taught. You add the oil that way too.

Unlike mayo you don't want air to get into the aioli.

Like I said, old Italian woman though. Probably some goofy family recipe.

[dem beats 1,223]

2 hours to pull the headliner out of the Town Car. Holy fucking shit.

That is insanity!

[mikel7829 90]

 

Anybody know the lifespan of a smoked boston butt right off hand?

Frozen, in the fridge or room temp?

 

Been in the fridge, but rewarmed like twice but refrigerated after each time.Just unsure on the life span never had this much leftover this long,been stuck at work late not a lot of time to get ate up.

[///M5 2,833]

My aioli is just oil garlic and salt. Acid if I'm feeling fancy... But usually olive oil salt and garlic.

While it is not original that an aoili have an egg yolk IMO it is a good addition. Great dilutant too when you don't want to over garlic.

And this comes from a man that uses 2-3 heads of garlic a week for a family of 2 toddlers and a wife.

I only use it for Italian hoagies... I might try a yolk, but it may kill the little old Italian woman who taught me.

Only in a mortar and pestle......

No need for the mortar or pestle, I use a chef's knife. Obviously not for the emulsion portion...

I cannot fathom that much knife work. The m&p is how I was taught. You add the oil that way too.

Unlike mayo you don't want air to get into the aioli.

Like I said, old Italian woman though. Probably some goofy family recipe.

WAY, WAY faster with a knife. Even if I were finishing like you do I'd break down the garlic with a knife & salt.

[///M5 2,833]

Anybody know the lifespan of a smoked boston butt right off hand?

Frozen, in the fridge or room temp?

Been in the fridge, but rewarmed like twice but refrigerated after each time.Just unsure on the life span never had this much leftover this long,been stuck at work late not a lot of time to get ate up.

You really, really, really, really shouldn't ever reheat, refreeze, whatever what you don't use. In my house that'd be 5 days. Normally a week, but you heat cycled it and that frightens me.

The instant you really don't plan to eat something like that freeze it.

[///M5 2,833]

Remind me to show you how to break down garlic when you are here. It'll change the way you cook.

[///M5 2,833]

I can peel & turn a whole head of garlic into paste faster than my dad can peel 3-5 cloves.

[///M5 2,833]

The refs REALLY suck in this game

[///M5 2,833]

I find it funny Nashville has a team.

[mikel7829 90]

 

 

 

Anybody know the lifespan of a smoked boston butt right off hand?

Frozen, in the fridge or room temp?

 

Been in the fridge, but rewarmed like twice but refrigerated after each time.Just unsure on the life span never had this much leftover this long,been stuck at work late not a lot of time to get ate up.

 

You really, really, really, really shouldn't ever reheat, refreeze, whatever what you don't use. In my house that'd be 5 days. Normally a week, but you heat cycled it and that frightens me.

The instant you really don't plan to eat something like that freeze it.

 

So 5 days would be the span?