MikeBiDude

Charvet was a fantasy of mine!

I’ve got a regular provider that wants to be the masked bottom in this scenario. No other contact other than his bare ass up in the air and I finger, spank, and top him. I’m interested but have not scheduled yet...

This quote taken slightly out of context...but THIS. Self confidence is sexy, regardless of your hair, body type, age, etc.

Re: Darwin that was my thinking when I posted this same news story yesterday ?? https://m4m-forum.org/threads/should-trump-hold-rallies-in-states-were-cases-are-on-the-rise.158086/post-1942992

Mine seems the same, irritating ! Wow, you taught me something...I wondered why my convention setting always went 25° less? My convection “bake” maxes at 350° but convection “roast” goes much higher. I’ve been told it’s which fans in the oven activate bake vs. roast. Non-convection I can set mine to 550°...great for pizza.

As a CA licensed real estate salesperson, I’ll offer 3 words of advice to sellers: “Disclose, Disclose, DISCLOSE!!”

This has been discussed in many previous threads. Short answer = “no”. You’re not protected by asking, and it’s not considered entrapment.

I saw this today (not “stateside”): https://www.marketwatch.com/story/barbados-is-offering-your-cure-for-the-work-from-home-blues-2020-07-09

Met him in Las Vegas over 12-15 years ago. Excellent few hours. Definite age shaving now....

If the doctor, butt waxer (esthetician), dentist, etc. is the best in the biz and fits my needs...their gender or sexuality means zero to me.

@CA562DUDE is quite the promoter of “my massage guy” here and on many other threads. I wonder who he sees when he looks in the mirror? ??

He’s a great guy. Fun! I posted a review of him long ago.

Well, the sailboat in my avatar is no longer available....but I have other options ?

That’s where I chatted with him, we did not meet. I thought we were all way beyond Using area codes to figure a person’s location? Pretty useless nowadays with moving, overlays, VOIP, family members or friends getting talked into buying phones as gifts and sending. I ignore area codes nowadays.

I can’t believe it happens but it’s a thing Financial Domination I’m SO over the @Unicorn Paraguayan drama.

Boy, I really hate to blow everyone’s minds here but chicken at 165° is ruined. See article here. Interesting table on how long chicken needs to be at a certain temperature to kill bacteria, example of one line from the extensive table : [TABLE] [TR] [TD]155°F (68.3°C)[/TD] [TD]49.5 seconds[/TD] [/TR] [/TABLE] Which is what I cook chicken breasts to 155° in my sous vide for shredding for tacos, salads, etc. the meat needs to be at that temp for only 49.5 seconds to kill bacteria. Most chefs, companies, manufacturers, cookbooks won’t put less than 165° in printed form. Liability? Don’t fight the FDA? But in fact it’s completely unnecessary albeit I understand people’s personal choice. Enjoy this article: Chicken Temps That all said, I’ll admit it’s difficult to probe (whole) chicken properly to test for even temps.

Air fryer a good solution for many! She and I would get along....special cast iron skillets too!

Chill... The forum has a default font. Whenever there are replies in big, bold, non-default colored fonts (links may be an exception) it shows up to me as self attention grabbing.

Chill

These threads never go well...I’d suggest the OP reconsider and delete.

SoCal today via InstaCart organic thin sliced boneless skinless chix $7.49/pound

I routinely (as virtually all multi starred restaurant chefs do) “temper” my meat room to temp before cooking it. Hours sometimes. Steaks, briskets, plate ribs, and yes chicken although I watch the chicken tempering more carefully. It’s not unusual for me to leave a large brisket oR pork butt out on the kitchen counter 8 hours or more before putting on my smoker or grill. They’re about 55° when I put them on. I will point out...I’m talking mostly whole muscle meats here, the likelihood of contaminated brisket deep inside the the 18# of meat is slight. For you E. coli worriers, it almost never comes from whole muscle meat...mostly (commercially) ground beef where the meat is over processed and mixed with unsavory parts of the cow. This is why I eat steak tartare as well without E. coli worries. One of my favorite restaurants (now gone ?) would being the whole muscle steak for the tartare to the table to display it to me before returning it to the kitchen to prepare.

It’s not “wrong”, but largely unnecessary in the average home that practices good cooking practices in the first place. How long has anyone let a hamburger sit in a to go bag before eating it? Might have been around 155° when it leaves the restaurant. But 20 minutes later when you eat it? 40, 60 minutes. Did you get food poisoning?

I wonder how anyone took home fried chicken to a picnic in a basket these last 200-300 years and didn’t get sick? <BIG sarcasm emoji here>