MikeBiDude

I’m a fan of the first movie, have owned it in VHS, Laserdisc, and BlueRay DVD. Very David-Lynch-audio leaning, good soundtrack by Toto. Although it didn’t do well at the box office, it still has a small cadre of faithful (like me!). Just as easy to lust after Kyle MacLachlan as Timothée. Re: spoiler…🤷🏻‍♂️ I still can’t wait to see how Part 2 handles it.And of course if you had read the book…

+100

Looks like his ad has expired and he hasn’t logged into RM for two years…maybe a Rip Van Winkle type.

Wow! Just watched!

Say the word and we’ll share a côte de boeuf.

I always tend to go back to a nice New York as a go-to. Filet achieves your no gristle preference and is most tender, but sacrifices flavor. Top Sirloin a favorite for flavor, but you’ll have to deal with some fat/gristle. NY is a good pick. A good bone-in NY (often called Kansas City strip steak) is one of my favorite bone-in cuts. I do dry age primal ribeye cuts at home, but almost always prepare that as côte de boeuf. Yes, prime grade makes a difference over choice. Forget select and lower grades.

No advice 😉

Sadly, I doubt I’ll watch or be as interested. That said “go Braves”.

All my favorites as well. Red Cabbage is a must…I took a cooking class there one day. Not sure if it’s still a going concern but “Los Pibes” was a great Argentinian Steakhouse. Used to have two locations but closed the marina one.

I can’t wait! How long will it be available on HBOMax? EDIT: Will be available 31 days on HBOMax

A pleasant repeat for me with Shawnn in North San Diego county area this evening. 👍🏻👍🏻

So is my self confidence. Hasn’t happened in years but I’ve never been afraid to ask someone to leave. I deal with it in the pre-meet discussions if it comes up.

I always choose original audio language and English subtitles when available. Takes a bit more concentration (and need to pause the stream when running to kitchen for a snack!) but is a better presentation of a show.

Anyone watch Season 3 premiere yesterday? I liked it…could criticize a few things but was an enjoyable hour of TV.

No that wasn’t me. I looked up daddy’s older reviews and didn’t see Brogan listed?

Let’s see: Make my own stock, duck, turkey, chicken, veal stock all in freezer now Make my own sourdough bread 2-3 times monthly from starter I created about 12 years ago Make my own pizza dough (some ready for tonight) and sauce too Make my own tomato sauce from summer garden, about 8 quarts in freezer now Pesto from the basil in the garden too Roast my own coffee beans Dry age primal cuts of prime beef, and occasionally ducks in dry aged locker in my garage. Occasionally brine brisket into corn beef, smoke some of that into pastrami Yes on canned pumpkin, and I buy Italian tomato paste.

But, but, Howdy Doody (Will Smith) is still so cure to watch. And is hitting well.

Of course even if you can’t resurrect a thread…you can cite/quote it in your new post. So older info can be referenced if necessary.

I have wonderful memories of Brogan. One long haired visit and a second with the shorter hair. A beautiful man both in appearance and in heart.

New pics in his RM ad from Lucas too.

On the other hand @marylander1940 how fresh and relevant are two year old posts about a provider? Especially if it’s already full of “bumps” and little first person information?

Sounds like grammar school:

Anyone have any experiences with Shaereynolds?

Yes of course we now know how Covid is transmitted. But there’s a perception among the public that touching is still an issue. Why is there still hand sanitizer everywhere you go? Reality or perception? Re: “chintzy” restaurants - half of all restaurants that closed during Covid will never reopen. The industry was hit very hard - especially restaurants that were dining room only, no pickup/drive thru. If your favorite restaurant is still open, be happy you can use a QR code and order at all! If indeed you choose not to patronize restaurants without regular menus that’s your choice, and perhaps your loss. Many of us here on the forum including myself and the fine gentlemen quoted above are from a bit if a different era. Restaurant dining has already changed dramatically and will continue to evolve. You can ignore it and skip dining experiences you used to enjoy, or get out those smart devices you take pics with with, text friends with, use to converse with providers, and snap a QR code and enjoy a meal! Edit to add link: QR code’s here to stay “The coronavirus pandemic ushered in the instantaneous, widespread use of QR codes, but restaurant industry experts think that the technology will stick around long after the health crisis ends.”

I mentioned Mark earlier in this thread…hands off he’s mine! 😂🤣