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MikeBiDude

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Everything posted by MikeBiDude

  1. I can’t believe that the OP isn’t just pulling our Leg? I mean really.....
  2. I actually met him once! RIP Jerry
  3. Actually......he did today. Two fingered selfie as requested. Looks to be the same guy as in ads if selfie is real. Selfie wasn’t as “naturally smooth” as his bio and pics would lead one to believe, but pretty buff looking. Ended up meeting someone else...he was very easy to communicate with and text.
  4. Happy Birthday
  5. Who would contact you...never knowing if some minor infraction would get their phone number posted on Twitter. You seem hellbent on destroying your opportunities to get clients from this forum.
  6. I suspect it was lucky timing for me in Los Angeles...no more, no less.
  7. https://www.daddysreviews.com/search/Active/Michael/michael_m_la
  8. From his ad: “ HOW TO CONTACT ME: TEXT ME. Please include at least a basic greeting and your name.” So if you don’t text....you may be out of luck. My appointments were all handled 100% via text we never spoke on phone or emailed.
  9. Not necessarily I’ve (almost always) allowed to pay the original rate when current rates are raised. It’s not “cheapskate” (so grumpy you are) it’s customer retention
  10. almost my exact story from the past. Examine yourself for any codependent issues....I did and have that in check nowadays. Take care!
  11. I’d like to see what that $28 ($277 less 90% discount in quote) a month website looks like...how’s it maintained?
  12. There was some chatter elsewhere on the forum about conversations in PM’s staying private.... The mystery is WHY the OP started a “blind item” and won’t post the info
  13. Two of my favorite uni preparations, in the shell and accenting scrambled eggs
  14. Love my urchin gonads! (Uni)
  15. Webbed and chicken footed birds can be caught with a long coat hanger opened up with hook bent into the end. Trap their boney leg in the hook, web/foot gets stuck, pull bird toward you. Barnyard trick. Hiding the axe helps as well.
  16. Haha if only you knew about the A5 Wagyu and A5 Olive Wagyu in my freezer right now.....tenderloins and ribeyes
  17. Actually what you said is: Which I took to mean a restaurant or home chef using purveyor supplied ground beef. I agree, I would NOT make steak tartare with ground beef, only whole muscle tenderloin meat that has been chopped/ground fresh. E-coli etc doesn’t penetrate into muscle meat...it’s mixed in during production of commercial ground beef
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