Drawing A Blank On Porn Star Listing Site

[+ Gar1eth]

There's a site I've looked at for years that lists gay porn stars and their years in the business along with their films. I'm having a senior moment and can't think of the name. Can anyone help me?

 

Thanks

 

Gman

[+ Gar1eth]

There's a site I've looked at for years that lists gay porn stars and their years in the business along with their films. I'm having a senior moment and can't think of the name. Can anyone help me?

 

Thanks

 

Gman

 

PS I appreciate the potential help. I just remembered it's www.smutjunkies.com

[+ Gar1eth]

This ended up being only one of those short senior moments.

 

I had one last week that lasted a few days. I had made a grocery list and put 'scraper' on it. Looking at the list several days later, I had no idea what kind of scraper-or what I wanted to use it on. Then three days ago I bought some celery (which I don't normally do, but I've been thinking about making a stew in my Instant Pot for its inaugural outing). I was trying to decide between the regular celery and the hearts of celery. I was thinking the heart would need less 'scraping.' All of a sudden I realize that I had written 'scraper' days ago on my list as a substitute for "vegetable peeler."

 

Well now I have the vegetable peeler and the celery. But I still haven't made any stew yet.

 

If I ever make it, I'm thinking this is the recipe I'll use.

 

 

Active Time: 15 mins

 

Total Time: 45 mins

 

Servings: 4 to 6

 

 

Ingredients

 

• 2 tablespoons all-purpose flour

 

• 1 teaspoon kosher salt, plus more to taste

 

• 1 teaspoon freshly ground black pepper, plus more to taste

 

• 1 teaspoon dried thyme

 

• 1 teaspoon sweet paprika

 

• 1/2 teaspoon crushed red pepper flakes

 

• 2 pounds beef chuck roast, cut into 1-inch pieces

 

• 1 tablespoon vegetable oil

 

• 1/2 cup no-salt beef stock, plus more as needed

 

• 1/2 cup full-bodied red wine, such as a zinfandel or cabernet, plus more as needed

 

• 2 tablespoons tomato paste

 

• 1 pound new baby potatoes, quartered if larger than bite-size

 

• 8 ounces baby carrots

 

• 8 ounces frozen peas-and-pearl onions medley, not defrosted

 

• 1 tablespoon dried minced garlic

 

• 1 tablespoon dried minced onion

 

• 2 tablespoons chopped fresh flat-leaf parsley (optional)

 

StepsStep:

 

1. In a small bowl, combine the flour, salt, pepper, thyme, paprika and pepper flakes.

 

2. Place the beef in a large bowl, sprinkle the seasoning mixture over it and toss until the meat is coated.

 

3. Set a programmable multicooker (such as an Instant Pot) to SAUTE. Let the pot heat for 2 minutes, then add the oil and meat to the pot. Cook, stirring occasionally, until the meat is browned on all sides, about 5 minutes total, and transfer the meat to a plate.

 

3. While the meat browns, in a medium bowl whisk together the stock, wine and tomato paste. Pour the liquid into the empty Instant Pot and scrape any browned bits from the bottom.

 

4. Return the beef, and any accumulated juices on the plate, to the pot and add the potatoes, carrots, peas and pearl onions, as well as the dried garlic and dried onion. Stir to combine.

 

5. Make sure the steam valve is sealed. Select PRESSURE (HIGH) and set to 25 minutes. (It takes about 10 minutes for the appliance to come to pressure before cooking begins.)

 

6. Release the pressure manually by moving the pressure-release handle to “Venting,” covering your hand with a towel and making sure to keep your hand and face away from the vent when releasing steam.Stir in the parsley, if using.

 

7. Taste and season with more with salt and pepper, if needed. If the stew is too dry, add an additional splash of beef stock and/or wine.

 

Nutrition InformationCalories: 553; Total Fat: 32 g; Saturated Fat: 12 g; Cholesterol: 107 mg; Sodium: 359 mg; Carbohydrates: 26 g; Dietary Fiber: 5 g; Sugar: 3 g; Protein: 30 g.

 

 

 

Gman

[chadLA]

is there a site for porn star escort listings?

[CuriousByNature]

This ended up being only one of those short senior moments.

 

I had one last week that lasted a few days. I had made a grocery list and put 'scraper' on it. Looking at the list several days later, I had no idea what kind of scraper-or what I wanted to use it on. Then three days ago I bought some celery (which I don't normally do, but I've been thinking about making a stew in my Instant Pot for its inaugural outing). I was trying to decide between the regular celery and the hearts of celery. I was thinking the heart would need less 'scraping.' All of a sudden I realize that I had written 'scraper' days ago on my list as a substitute for "vegetable peeler."

 

Well now I have the vegetable peeler and the celery. But I still haven't made any stew yet.

 

If I ever make it, I'm thinking this is the recipe I'll use.

 

 

Active Time: 15 mins

 

Total Time: 45 mins

 

Servings: 4 to 6

 

 

Ingredients

 

• 2 tablespoons all-purpose flour

 

• 1 teaspoon kosher salt, plus more to taste

 

• 1 teaspoon freshly ground black pepper, plus more to taste

 

• 1 teaspoon dried thyme

 

• 1 teaspoon sweet paprika

 

• 1/2 teaspoon crushed red pepper flakes

 

• 2 pounds beef chuck roast, cut into 1-inch pieces

 

• 1 tablespoon vegetable oil

 

• 1/2 cup no-salt beef stock, plus more as needed

 

• 1/2 cup full-bodied red wine, such as a zinfandel or cabernet, plus more as needed

 

• 2 tablespoons tomato paste

 

• 1 pound new baby potatoes, quartered if larger than bite-size

 

• 8 ounces baby carrots

 

• 8 ounces frozen peas-and-pearl onions medley, not defrosted

 

• 1 tablespoon dried minced garlic

 

• 1 tablespoon dried minced onion

 

• 2 tablespoons chopped fresh flat-leaf parsley (optional)

 

StepsStep:

 

1. In a small bowl, combine the flour, salt, pepper, thyme, paprika and pepper flakes.

 

2. Place the beef in a large bowl, sprinkle the seasoning mixture over it and toss until the meat is coated.

 

3. Set a programmable multicooker (such as an Instant Pot) to SAUTE. Let the pot heat for 2 minutes, then add the oil and meat to the pot. Cook, stirring occasionally, until the meat is browned on all sides, about 5 minutes total, and transfer the meat to a plate.

 

3. While the meat browns, in a medium bowl whisk together the stock, wine and tomato paste. Pour the liquid into the empty Instant Pot and scrape any browned bits from the bottom.

 

4. Return the beef, and any accumulated juices on the plate, to the pot and add the potatoes, carrots, peas and pearl onions, as well as the dried garlic and dried onion. Stir to combine.

 

5. Make sure the steam valve is sealed. Select PRESSURE (HIGH) and set to 25 minutes. (It takes about 10 minutes for the appliance to come to pressure before cooking begins.)

 

6. Release the pressure manually by moving the pressure-release handle to “Venting,” covering your hand with a towel and making sure to keep your hand and face away from the vent when releasing steam.Stir in the parsley, if using.

 

7. Taste and season with more with salt and pepper, if needed. If the stew is too dry, add an additional splash of beef stock and/or wine.

 

Nutrition InformationCalories: 553; Total Fat: 32 g; Saturated Fat: 12 g; Cholesterol: 107 mg; Sodium: 359 mg; Carbohydrates: 26 g; Dietary Fiber: 5 g; Sugar: 3 g; Protein: 30 g.

 

 

 

Gman

Have you tried adding the tomato paste with the beef to caramelize the paste, rather than mixing it with the other liquids? Or even to the hot pot once the meat is removed, and caramelize it before adding the extra liquid?

[+ MysticMenace]

This ended up being only one of those short senior moments.

 

I had one last week that lasted a few days. I had made a grocery list and put 'scraper' on it. Looking at the list several days later, I had no idea what kind of scraper-or what I wanted to use it on. Then three days ago I bought some celery (which I don't normally do, but I've been thinking about making a stew in my Instant Pot for its inaugural outing). I was trying to decide between the regular celery and the hearts of celery. I was thinking the heart would need less 'scraping.' All of a sudden I realize that I had written 'scraper' days ago on my list as a substitute for "vegetable peeler."

 

Well now I have the vegetable peeler and the celery. But I still haven't made any stew yet.

 

If I ever make it, I'm thinking this is the recipe I'll use.

 

 

Active Time: 15 mins

 

Total Time: 45 mins

 

Servings: 4 to 6

 

 

Ingredients

 

• 2 tablespoons all-purpose flour

 

• 1 teaspoon kosher salt, plus more to taste

 

• 1 teaspoon freshly ground black pepper, plus more to taste

 

• 1 teaspoon dried thyme

 

• 1 teaspoon sweet paprika

 

• 1/2 teaspoon crushed red pepper flakes

 

• 2 pounds beef chuck roast, cut into 1-inch pieces

 

• 1 tablespoon vegetable oil

 

• 1/2 cup no-salt beef stock, plus more as needed

 

• 1/2 cup full-bodied red wine, such as a zinfandel or cabernet, plus more as needed

 

• 2 tablespoons tomato paste

 

• 1 pound new baby potatoes, quartered if larger than bite-size

 

• 8 ounces baby carrots

 

• 8 ounces frozen peas-and-pearl onions medley, not defrosted

 

• 1 tablespoon dried minced garlic

 

• 1 tablespoon dried minced onion

 

• 2 tablespoons chopped fresh flat-leaf parsley (optional)

 

StepsStep:

 

1. In a small bowl, combine the flour, salt, pepper, thyme, paprika and pepper flakes.

 

2. Place the beef in a large bowl, sprinkle the seasoning mixture over it and toss until the meat is coated.

 

3. Set a programmable multicooker (such as an Instant Pot) to SAUTE. Let the pot heat for 2 minutes, then add the oil and meat to the pot. Cook, stirring occasionally, until the meat is browned on all sides, about 5 minutes total, and transfer the meat to a plate.

 

3. While the meat browns, in a medium bowl whisk together the stock, wine and tomato paste. Pour the liquid into the empty Instant Pot and scrape any browned bits from the bottom.

 

4. Return the beef, and any accumulated juices on the plate, to the pot and add the potatoes, carrots, peas and pearl onions, as well as the dried garlic and dried onion. Stir to combine.

 

5. Make sure the steam valve is sealed. Select PRESSURE (HIGH) and set to 25 minutes. (It takes about 10 minutes for the appliance to come to pressure before cooking begins.)

 

6. Release the pressure manually by moving the pressure-release handle to “Venting,” covering your hand with a towel and making sure to keep your hand and face away from the vent when releasing steam.Stir in the parsley, if using.

 

7. Taste and season with more with salt and pepper, if needed. If the stew is too dry, add an additional splash of beef stock and/or wine.

 

Nutrition InformationCalories: 553; Total Fat: 32 g; Saturated Fat: 12 g; Cholesterol: 107 mg; Sodium: 359 mg; Carbohydrates: 26 g; Dietary Fiber: 5 g; Sugar: 3 g; Protein: 30 g.

 

 

 

Gman

 

How can I get this via Postmates or Doordash? Can I get a M4M forum discount?

[rvwnsd]

Have you tried adding the tomato paste with the beef to caramelize the paste, rather than mixing it with the other liquids? Or even to the hot pot once the meat is removed, and caramelize it before adding the extra liquid?

Although I haven't made this specific recipe, I've made a similar one, added the tomato paste with the beef to carmelize it,. Instead of adding the paste to the liquid before cooking, I added it after cooking to add just a bit of umami (or "oomph," as my mother would say).

 

Another way of making it is to say to hell with the recipe and do the following:

 

Coat the roast with your choice of seasonings. I usually use Maggi (wheat-based soy sauce like seasoning. You could use soy sauce instead),salt, pepper, garlic powder, thyme, rosemary, and summer savory or marjoram. Place a rack or celery in the bottom of the pot and pour in some beef stock. Put the roast on top of the rack/celery and scatter small potatoes and baby carrots around the roast. Seal, and cook,based on the weight and thickness of the roast, according to the cooking chart that comes with the Instant Pot or in my favorite pressure cooker cookbook, "Pressure Perfect" by Lorna Sass.

 

Another tip: When releasing pressure, use a pair of tongs.

[+ oldNbusted]

There are also

 

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[KeepItReal]

There are also

 

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[alexslaveboy]

Via @oldNbusted. This site does show some well know escorts

 

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[alexslaveboy]

This ended up being only one of those short senior moments.

 

I had one last week that lasted a few days. I had made a grocery list and put 'scraper' on it. Looking at the list several days later, I had no idea what kind of scraper-or what I wanted to use it on. Then three days ago I bought some celery (which I don't normally do, but I've been thinking about making a stew in my Instant Pot for its inaugural outing). I was trying to decide between the regular celery and the hearts of celery. I was thinking the heart would need less 'scraping.' All of a sudden I realize that I had written 'scraper' days ago on my list as a substitute for "vegetable peeler."

 

Well now I have the vegetable peeler and the celery. But I still haven't made any stew yet.

 

If I ever make it, I'm thinking this is the recipe I'll use.

 

 

Active Time: 15 mins

 

Total Time: 45 mins

 

Servings: 4 to 6

 

 

Ingredients

 

• 2 tablespoons all-purpose flour

 

• 1 teaspoon kosher salt, plus more to taste

 

• 1 teaspoon freshly ground black pepper, plus more to taste

 

• 1 teaspoon dried thyme

 

• 1 teaspoon sweet paprika

 

• 1/2 teaspoon crushed red pepper flakes

 

• 2 pounds beef chuck roast, cut into 1-inch pieces

 

• 1 tablespoon vegetable oil

 

• 1/2 cup no-salt beef stock, plus more as needed

 

• 1/2 cup full-bodied red wine, such as a zinfandel or cabernet, plus more as needed

 

• 2 tablespoons tomato paste

 

• 1 pound new baby potatoes, quartered if larger than bite-size

 

• 8 ounces baby carrots

 

• 8 ounces frozen peas-and-pearl onions medley, not defrosted

 

• 1 tablespoon dried minced garlic

 

• 1 tablespoon dried minced onion

 

• 2 tablespoons chopped fresh flat-leaf parsley (optional)

 

StepsStep:

 

1. In a small bowl, combine the flour, salt, pepper, thyme, paprika and pepper flakes.

 

2. Place the beef in a large bowl, sprinkle the seasoning mixture over it and toss until the meat is coated.

 

3. Set a programmable multicooker (such as an Instant Pot) to SAUTE. Let the pot heat for 2 minutes, then add the oil and meat to the pot. Cook, stirring occasionally, until the meat is browned on all sides, about 5 minutes total, and transfer the meat to a plate.

 

3. While the meat browns, in a medium bowl whisk together the stock, wine and tomato paste. Pour the liquid into the empty Instant Pot and scrape any browned bits from the bottom.

 

4. Return the beef, and any accumulated juices on the plate, to the pot and add the potatoes, carrots, peas and pearl onions, as well as the dried garlic and dried onion. Stir to combine.

 

5. Make sure the steam valve is sealed. Select PRESSURE (HIGH) and set to 25 minutes. (It takes about 10 minutes for the appliance to come to pressure before cooking begins.)

 

6. Release the pressure manually by moving the pressure-release handle to “Venting,” covering your hand with a towel and making sure to keep your hand and face away from the vent when releasing steam.Stir in the parsley, if using.

 

7. Taste and season with more with salt and pepper, if needed. If the stew is too dry, add an additional splash of beef stock and/or wine.

 

Nutrition InformationCalories: 553; Total Fat: 32 g; Saturated Fat: 12 g; Cholesterol: 107 mg; Sodium: 359 mg; Carbohydrates: 26 g; Dietary Fiber: 5 g; Sugar: 3 g; Protein: 30 g.

 

 

 

Gman

@Gar1eth

My dear late mother made a stew very similar in the winter months in NJ but using the tomato paste. Was always my favorite ??

[+ Gar1eth]

@Gar1eth

My dear late mother made a stew very similar in the winter months in NJ but using the tomato paste. Was always my favorite ??

 

There's tomato paste in it. My dear sainted mother (don't worry-she hasn't passed yet-she's just a saint for having had to deal with me for the last fifty something years) is a great cook( or at least was-at 85 she doesn't cook a lot. But when she does, she's still pretty good. You should taste her chicken soup. But one her recipes that I would eat but wasn't my favorite was her stew. It had a brown gravy rather than a tomato-y one. I think I'd like it better now. But I still prefer a tomato-y sauce.

 

Gman

[ross06]

is there a site for porn star escort listings?

I'd be interested in that also

[MikeBiDude]

There's tomato paste in it. My dear sainted mother (don't worry-she hasn't passed yet-she's just a saint for having had to deal with me for the last fifty something years) is a great cook( or at least was-at 85 she doesn't cook a lot. But when she does, she's still pretty good. You should taste her chicken soup. But one her recipes that I would eat but wasn't my favorite was her stew. It had a brown gravy rather than a tomato-y one. I think I'd like it better now. But I still prefer a tomato-y sauce.

 

Gman

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.

[former lurker]

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.

 

Now that sounds amazing. I've never made a stew with brisket. I've done the corned beef route, the traditional roasted brisket route, and for stews I make beef stew or veal stew. Some smooth red wine and some demiglace help with the flavor, but so do the veggies.

[MikeBiDude]

Now that sounds amazing. I've never made a stew with brisket. I've done the corned beef route, the traditional roasted brisket route, and for stews I make beef stew or veal stew. Some smooth red wine and some demiglace help with the flavor, but so do the veggies.

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.

[+ Yellowrod]

Via @oldNbusted. This site does show some well know escorts

 

https://pbcxxx.org/

 

Thanks for the pbcxxx introduction! Great site - all the performers' supposed real names are on there - wow.

[sbguy]

This ended up being only one of those short senior moments.

 

I had one last week that lasted a few days. I had made a grocery list and put 'scraper' on it. Looking at the list several days later, I had no idea what kind of scraper-or what I wanted to use it on. Then three days ago I bought some celery (which I don't normally do, but I've been thinking about making a stew in my Instant Pot for its inaugural outing). I was trying to decide between the regular celery and the hearts of celery. I was thinking the heart would need less 'scraping.' All of a sudden I realize that I had written 'scraper' days ago on my list as a substitute for "vegetable peeler."

 

Well now I have the vegetable peeler and the celery. But I still haven't made any stew yet.

 

If I ever make it, I'm thinking this is the recipe I'll use.

 

 

Active Time: 15 mins

 

Total Time: 45 mins

 

Servings: 4 to 6

 

 

Ingredients

 

• 2 tablespoons all-purpose flour

 

• 1 teaspoon kosher salt, plus more to taste

 

• 1 teaspoon freshly ground black pepper, plus more to taste

 

• 1 teaspoon dried thyme

 

• 1 teaspoon sweet paprika

 

• 1/2 teaspoon crushed red pepper flakes

 

• 2 pounds beef chuck roast, cut into 1-inch pieces

 

• 1 tablespoon vegetable oil

 

• 1/2 cup no-salt beef stock, plus more as needed

 

• 1/2 cup full-bodied red wine, such as a zinfandel or cabernet, plus more as needed

 

• 2 tablespoons tomato paste

 

• 1 pound new baby potatoes, quartered if larger than bite-size

 

• 8 ounces baby carrots

 

• 8 ounces frozen peas-and-pearl onions medley, not defrosted

 

• 1 tablespoon dried minced garlic

 

• 1 tablespoon dried minced onion

 

• 2 tablespoons chopped fresh flat-leaf parsley (optional)

 

StepsStep:

 

1. In a small bowl, combine the flour, salt, pepper, thyme, paprika and pepper flakes.

 

2. Place the beef in a large bowl, sprinkle the seasoning mixture over it and toss until the meat is coated.

 

3. Set a programmable multicooker (such as an Instant Pot) to SAUTE. Let the pot heat for 2 minutes, then add the oil and meat to the pot. Cook, stirring occasionally, until the meat is browned on all sides, about 5 minutes total, and transfer the meat to a plate.

 

3. While the meat browns, in a medium bowl whisk together the stock, wine and tomato paste. Pour the liquid into the empty Instant Pot and scrape any browned bits from the bottom.

 

4. Return the beef, and any accumulated juices on the plate, to the pot and add the potatoes, carrots, peas and pearl onions, as well as the dried garlic and dried onion. Stir to combine.

 

5. Make sure the steam valve is sealed. Select PRESSURE (HIGH) and set to 25 minutes. (It takes about 10 minutes for the appliance to come to pressure before cooking begins.)

 

6. Release the pressure manually by moving the pressure-release handle to “Venting,” covering your hand with a towel and making sure to keep your hand and face away from the vent when releasing steam.Stir in the parsley, if using.

 

7. Taste and season with more with salt and pepper, if needed. If the stew is too dry, add an additional splash of beef stock and/or wine.

 

Nutrition InformationCalories: 553; Total Fat: 32 g; Saturated Fat: 12 g; Cholesterol: 107 mg; Sodium: 359 mg; Carbohydrates: 26 g; Dietary Fiber: 5 g; Sugar: 3 g; Protein: 30 g.

 

 

 

Gman

Thanks! I'll try this stew recipe! I would never have expected that I'd find a tasty recipe while browsing escort intel.

[+ Gar1eth]

Thanks! I'll try this stew recipe! I would never have expected that I'd find a tasty recipe while browsing escort intel.

 

I still haven't made it yet. I had a semi-free day on Tuesday and thought I could make it then. But I was occupied until around 5. I couldn't start on the stew immediately because since I haven't used my Instant Pot yet, I had to wash everything. Then I did the test with water they suggest before the first cook attempt. By that time it was around 6, and I had tentative plans to visit a (platonic) acquaintance/friend around 8 PM

 

While the recipe says it's ready in under two hours, you can reliable expect it to take me at least 1-1/2 times whatever amount it states as the prep time. Then I went to visit my friend and didn't get back until after midnight. I was close to making the stew then. But I decided I'd do it after I got off work late Wednesday evening.

 

@sbguy -if you end up making it before 11 pm Wednesday, let me know how it turns out.

 

Gman

 

PS I'm not sure I mentioned it when I 1st listed the recipe, but it was from the Washington Post.

 

Gman

[Luv2play]

Thanks for the pbcxxx introduction! Great site - all the performers' supposed real names are on there - wow.

I agree. I looked at the profiles of some of my favourite pornstars and escorts (a few being one in the same) and found out some interesting details I never knew. Their real names, real ages (with birth dates and places), real stats (eg. Size of dick, height) and other interesting facts (their fetishes, as demonstrated in their films).

 

One surprising thing overall was the size of dicks on some of these pornstars. They look much bigger in the films than they are in real life. Clever use of closeups and camera angles, I suppose.

[Aaron James]

Was it http://www.smutjunkies.com/home.html perhaps?