I wouldn’t compare the two. I don’t think they’re for the same purpose.
I wouldn’t compare the two. I don’t think they’re for the same purpose.
You let him up there immediately!
Whoever made that needs to go play in traffic. Pretentious ass shit.
This is an excellent blep, Scooty is a pro to be sure.
These allegations are shameful and unfounded, the pup is clearly a good boy or girl who is being framed.
I would sign my house over to this cat.
At this point I’d back up your photos, etc, and factory reset the phone. Then use a different passcode. Don’t forget to back up MFA credentials so you can get into your Google account after the reset.
EU twat: “Hey you wanna go back to Africa?”
Person living in Belgium: “Wtf? No, why would I do that?”
Looks like it might be a top round. Excellent cut for a nice slow roast and you got a great cook on it.
We need the absolute ridiculous amount of niche communities we used to have.
If you have molasses and sugar you can make brown sugar, just a heads up.
Aww he even let you think you surprised him, what a good boy
She’s got a point
A good corned beef sandwich is supposed to be filled like this. Every flavor in it is very bold, and it’s usually served with a pickle to give you something acidic to give you some relief. Obviously with this size this isn’t something you’d want to eat often, but yes it’s supposed to be consumed like this.
Buy bone in, skin on chicken thighs. Remove the skin, set aside. Remove the bones, set aside. Portion your new boneless, skinless chicken thighs and throw them in the freezer (I recommend a vacuum sealer). Throw the bones in a reusable silicon freezer bag. Bread and fry your chicken skins.
Use the chicken thighs for whatever you might want boneless, skinless, chicken for. It’s got uses beyond counting.
For the bones, you’re going to make stock. I keep a silicon bag of vegetable scraps in my freezer. Crack the bones so the marrow can get out, throw them in a boiling pot with all manner of vegetable scraps (onion tops/roots, carrot ends and skins, celery tops and roots, the), some herbs, and some salt. Strain this through a fine mesh to prevent any accidental broken chicken bones, and you’ve got a great stock.
Well sorry you lost your wife, she’s obviously trapped there forever.
Just did a quick Google for a recipe. This one looks decent enough to give you a starting point for what it might taste like: https://www.justtherecipe.com/?url=https://www.foodnetwork.com/recipes/alton-brown/asian-slaw-recipe-1913307
Both. In fact a mix that one might use for a meatball is excellent. Beef, veal, and pork spiced with some rice as a breadcrumb kinda thing.