jsn102

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The key to a great paella is great stock.  If you use canned/boxed stock, which is basically dirty water, surprise surprise, your paella will taste like dirty water.  Well, maybe not that bad, but certainly not all that good either.  If you make a stock from scratch -- roast meat, bones & veggies for caramelization, then throw everything into a pot of water & simmer for hours -- your paella absorbs all that rich, delicious broth ¡una paella como Dios manda!
I'm not familiar with the Puerto Rican version of paella (btw, we Filipinos have our own take as well).  At what point do you add the rice?  If you simmer the rice for 2 hours, doesn't it get overcooked & mushy?
The original Valencian recipe does indeed take hours to make, if you make your own stock.  I've watched a few YT videos by Valencian paella masters, and the recipe @jsn102 posted is pretty close.  The only discrepancy is that chorizo or spicy sausage is considered a no-no because the flavor is too strong and overwhelms the yummy goodness of the broth.
For the record, I tried to make paella once.  Eek, total disaster!  But that was pre-YT.  Watching those Valencian maestros go through the recipe step-by-step reduced the intimidation factor.

Wow.
My Puerto Rico paella recipe calls for two HOURS of simmering, not two MINUTES

My favorite no fail recipe is (1) two ounces of gin, (2) two ounces of Vermouth di Torino and (3) two ounces of Campari in a Baccarat Harmonie tumbler (triple)... pus a large square ice cube and and an orange peel.
 
 

Ok, since BSR asked... As I said, this LOOKS fiddly, but it really is just the case of following the instructions precisely. Also, you want a slight burned crust on the bottom (not innuendo intended) - that's the socarrat and one of the tastiest bits. Feel free to message me if you have questions or want to tell me how bad my recipe was! 🙂 
Two things: first, it is essential to use arborio rice (same for risotto) and equally essential to use a paella pan (somethings like this: https://www.amazon.com/Machika-Enameled-Steel-Paella-inch/dp/B08BG5TP5M/). If you don't have those, really don't bother. Things will stick and burn - the liquids release them and add to the flavor.
Paella Valenciana
Ingredients:
- 1/2 lb chorizo or spicy sausage
- 4 boneless, skinless chicken thighs
- 1 cup green beans or snow peas, cut in 2-in pieces
- 12 small/medium shrimp
- Salt and pepper
- 1/4 cup olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 large tomato, grated
- Pinch of saffron
- 1/2 tsp paprika
- 1/4 tsp cayenne
- 1.25 cups arborio rice
- 2.5 cups chicken stock
Directions:
- Cut sausage and chicken into 1/2-inch pieces.
- Sprinkle shrimp with salt and pepper and mix well.
- Heat olive oil in a traditional paella pan over medium heat. When hot, sprinkle 1/2 tsp of salt and continue to heat for 1 minute.
- Add the chicken and sausage to the pan and cook, stirring constantly, for 1 minute. Remove from the pan with a slotted spoon.
- Add the onion and garlic to the pan and fry until soft, 2-3 minutes.
- Add the shredded tomato and green beans, and fry for 1 minute, scraping anything up off the bottom of the pan.
- Stir in the saffron, paprika and cayenne and then pour in the chicken stock.
- Raise heat to medium-high and bring stock to a boil. Salt lightly and then let boil for 1 minute.
- Add the rice, chicken and sausage to the pan and mix in. Then do not stir again for the rest of the cooking process.
- 6 minutes after adding the rice, place the shrimp on top of the mixture.
- 5 minutes after adding the shrimp, reduce the heat to medium. Cook for another 5 minutes.
- Raise the heat to high and cook for 2 minutes.
- Remove from heat and cover with a clean tea towel. Allow to rest for 5 minutes.
- Serve and enjoy.

All I’d say is get one where the top doesn’t open unexpectedly in your bag 😱

Hi Guys - I have been gradually working my way up the endowment scale, and am now ready to engage some plus-sized providers. Rentmen NYC features plenty of guys with big dicks, but of course some of them are real dicks, too.  Below is my wishlist (yes, my tastes are eclectic). Any experience with any of them? I am looking for: 1. Hung  2. Able to perform  3. A decent personality.  Anyone have any experience with the list below, or suggestions for an addition? 
Thanks! 

SEXYBBC
Yhonpaulino
NYPowerTop
Hung Schmuck
BoyXXXL
ZeusArcane
Cubantang
Alfonso
JuanEscobar

Latinobigd
 

Ask as early as possible and be straight up about it. It’s quite annoying to have clients act in a coy way by opening with “hi how are you” etc and then slowly circling around what they want.
Much better to say “hi I’m looking for x and x etc are you ok with that? If so I’d like to book a session for duration on time, day  etc”. Don’t be shy about stating anything you want,  I’ve heard everything. 

Well... today was the day I FINALLY got to meet Mike Masters. 
My world has officially been rocked!
What a f'ing stud and amazing on every level.  I left him two hours ago and my entire body is sated beyond bliss and my mood is nirvana-like.  

I am so pleased with him that I wrote another very positive review on his rentmasseur page yesterday:
TuckerNYC on RentMasseur
RENTMASSEUR.COM View my profile on RentMasseur.com I always hire him for a massage/escort combo session.  I would write a review on his rentmen page but I am not a subscriber and can't leave reviews there.  

Thanks for posting this! Who cares if he is 45 or 58? He loos AMAZING.

Oh, and YES he is awesome at the mix up of Tough to Tender, Rough to Romantic.   If you need him to tilt in a direction he'll go there.  But do consider letting him try to expand your limits even if just a little.  You will NOT forget the thrill... 
 
oh!  and here's the pic!  it worked!

Well, take all the good things up above that people wrote and roll them all up and BOOM, that's Master Mike - who I'm delighted to still call Sir after years since meeting him.  Were there negatives?   Doubts about age, I suppose.   I've never known how old he actually is.  Nor does it matter much when you're in The Presence, and his hands are on you or his voice is in your ear or his arms around you or his cock is inside you.   hen the only thing that matters is that he's your SIR (or Daddy or Master or whatever you need or whatever he thinks you need), and your His boy or slave or or or or...
He's been around for so long, because he's one of the Classics!   Anyone else been in he game as long and been so consistent?   I can't think of any (and if I'm forgetting someone important, please tell me!  lol)
Today he gave me a pic that's new and gave me permission to post it.  I just have to figure out how to do that, so bear with me...
Am i a fan?   YES.   Some of you know how long I've been around this block!   I don't make stuff up.   I'm here to help you all the way you all help me.   
Master Mike...     still a WOW.   now lemme get this picture to you all!
 

God I love that phrasing! It's simple, direct, and appropriate for all types of providers.

My most recent visits to Stock and Campus were in 2017, and Monster in New York City was in 2022.  They were very similar with the following noticeable differences:
1. Full nudity is allowed on stage in Montreal.  About half of the dancers get naked on stage, although maybe not until the end of their set.
2.  There wasn't an employee hosting the private lap dance area to explain the rules.  So ask the dancer in advance if you have questions.
3. Unlike Monster, there's no digital clock in private booth to keep track of time.  Until you're used to determining when one song ends and another begins, tell the dancer up front "let me know when we've reached 2 songs...or 3, 4, etc."
4.  Compared to my experiences in NYC, dancers at Campus and Stock tended to offer a little more in Montreal, especially after the 4th or 5th song.  I successfully brought several dancers (one at a time) back to my hotel room after asking around song #5.
5.  Because Montreal's clubs are open for longer hours than the stripper events in New York, there may be a shift change.  Several posters have commented on a change in dancers around 8 or 9 pm.  Keep that in mind if you visit early in the evening and don't see your type, you should try again later in the evening.
6.  About a third of the dancers spoke only French or otherwise very little English.  That's good enough for a dance, but makes it harder to discuss issues of the day.

he does have huge loads

This reminds me of the difference between kinky and perverted
Kinky is using a feather.
Perverted is using the whole chicken.

I asked him if he provides a more BF kind of experience, passionate oral and a French kisser, and he said yes. I give for granted that he would remain an alpha top in charge, but I would love to hear from someone who got this service from him. I LOVE his look but I am not into BDSM, leather, not into smelly pits or being humiliated, slapped or ordered.

Trevor. 😈
You can search for him on here. He's not active at the moment on RM, but is his personality and his all around genuine and good character is even better than that body. 

updated RM handle and profile......recently met up with him - again - and he is in great shape, as usual........fantastic jockstrap and underwear collection.......loves to show off in them.......100% masculine NYer........been meeting him annually for years!......one of the good guys!
https://rentmen.eu/LucasItalianJock/
 

I believe he has a background in marketing, which he seemed rather skilled in. He was certainly persuasive.
However, he didn't need to persuade me to hire him.

Please report back!

Well... I'm going to find out firsthand; I'm seeing him Thursday and very much looking forward to it!