MikeBiDude

I’ve got one ATM near me that dispenses 20/50/100’s you pick and mix ‘n match to your total withdrawal. I don’t find that at most branches however. Ironically, The last time I got some counterfeit 20s it was from a bank ATM. I paid my gentleman friend, and he went back to the same bank I had drawn the money from and they told him three of the bills were counterfeit! I made good on the fakes.

Long and interesting (and closed) thread here

Los Angeles county shutting down all in person dining Wednesday 11/25, even outside. To go and delivery meals only. Note 4th and 5th paragraph in that link, ties case counts and hospitalizations to shutdowns.

Don’t forget: https://www.companyofmen.org/threads/my-house-has-been-a-bordello.153200/

Mmmm, Ander! One of my (many) favs from Elite There’s some off/on mention of “Elite” here: https://www.companyofmen.org/threads/what-are-you-binge-watching.156687/post-1879874

This site (and many like it) will lead you to a screen like this...asking for credit card info...

Well that explains a lot!

I couldn’t agree more

I searched forum for JackForYou and didn’t find any prior posts, he had a RentMasseur ad too. But that’s gone now, rentmen ad only. Any info?

Oh wow, of course I remember him. Great guy, we talked boating/sailing often. We were both diehard “Biliebers” lol. Well, we liked pics of Bieber! He was always so steady, open minded. A great loss of a long time forum friend.

I just got back from the pharmacy, they suddenly wanted $600+ co-pay for my Truvda. Now, I received a letter a few weeks ago from Gilead that I read but misunderstood (read, I ignored). I called the Gilead/Truvada co-pay Hotline today, my card had expire, and in California they can no longer cover the copay for Truvada as “treatment” for HIV, but will still allow and Gilead will cover the copay for Truvada as PreP. Interesting? They reactivated my card as I am taking it as PreP and pharmacist is filling the order ??

Looks perfect to me!

I’m up to Episode 7, liking it a lot. I too wonder about some of the “historically accurate” script, but I’m loving it.

This was thread where DoxyPrep was discussed, including one our resident MD’s opinion: https://m4m-forum.org/threads/doxy-prep-any-experience.160672/post-1995223

There was another thread about this a month or two ago, I can’t search/find it at the moment will look later.

TP selection was hugely reduced at Smart and Final yesterday, and zero paper towels. Sanitizing wipes haven’t been there in months.

Olive bars too ? no homemade sourdough olive bread right now!

My local butcher shop is like that....I feel like Norm from the TV show “Cheers” when I walk in!

It does a great job of tenderizing tough cuts of meat. But I also use it for prime/choice steaks as a step in the “reverse sear” method. I’ll put porterhouse, tri tip, large NY’s, any “thick” steak into the sous vide at about 125-130° for a couple hours. Then take it out, and sear the outside on my grill. You can also buy kitchen torches that will provide a sear on meat that has been first cooked in the sous vide. I cooked a large beef tongue with herbs and spices for over 24 hours in the sous vide. The time surprised me but that’s what multiple online recipes suggested. Turned out amazing, tender, flavorful I used for Italian bolognese and Mexican street tacos. Try it for corn on the cob, and also carrots!

This has been my take on it...I get abuse from its fans when I call it a “toy”. Like 2nd amendment rights, they wouldn’t give it up ? that said: Reading some of your recipes and cooking styles....I think it would be a good fit for you.

Sorry guys, let’s try and keep this discussion about Alam. Nice bait!

Agree, and I wouldn’t mind seeing Alam available to visit with if the DJ gig doesn’t pan out.

Donate....for all we are thankful for here!

I trim a lot off my full packer briskets before smoking them. The trimmings then get further trimmed to pretty lean. Caveat - like smoking the full brisket - the trimmings in stew take “low and slow” cooking. After browning, deglaze, I slow simmered in veal stock about 3 hours. Then added root vegetables and cooked them. Brisket takes time, but wow it was delicious.

Just made the brown-not-tomato-y one last night. Not “gravy” but thinner with veal stock and prime brisket trimmings from a full packer brisket that got smoked. Trimming were not smoked, saved for stew.